Friday Burger Company isn’t named to indicate your Friday cheat meal should be a meaty handheld creation, rather is christened after Chef Joe Friday, the owner of the restaurant. Dedicated to one of his favourite meals, he ate a lot of burgers before developing his namesake recipe.

I like the thickness of the Friday Burger ($14) patty: it’s not overly thin for a smashed burger so there’s still a meaty feel. It just needs to be pressed more evenly as the thin outer ring became awfully crunchy… to the point I was afraid I’d chip a tooth on some bits.

The rich but not overly greasy patty started the burger in the right direction but could use more flavour. Mine didn’t have much sauce and the dusting of signature spices wasn’t prominent either. And while I enjoyed the traditional lettuce and tomato combination, the burger would benefit from more pickles (there was maybe one that became lost in the sandwich) and adding onions to give it some crunch and freshness.

I read that what makes Friday's vegetarian burger unique is it's made from mushrooms that's dried and then rehydrated for a meatier chewier texture. Expecting it to be in a patty form, it was a bit surprising when the mushroom burger ($15) ended up being strips of portobello stuffed into the same bun, lettuce, and tomato combo. It's simple and works, but the texture no different from a grilled portobello mushroom cap. 

Share the fries ($4.50) as the portion is huge. Being a crinkle cut, the spud incorporated a lot of crispy crust. Sprinkled with a bit of the Sunday seasoning, it gave the fries enough flavour without becoming too salty. If you’re feeling very indulgent, amp up the fries for an extra $1 to become “Friday” fries where it’ll be topped with the mayo-based burger sauce and green onions.

All in all, Fridays served a respectable burger and fries… although not tasty enough to warrant waiting for in a line-up. Located at the Table Fare and Social in CIBC Square, I was luckily there for an early lunch as by 11:45 a queue started forming. Even though it wasn’t a Friday, people were certainly coming in droves for a cheat meal.  

When a coworker suggested meeting at Nomé Izakaya for a team get together, it was a brilliant recommendation. After all, in Japan, an izakaya is often the place where groups meet after work for small plates and rounds of drinks before heading home. It’s an environment that you can be loud and getting things to share is a must.

After sampling two of their salmon rolls, I found them so similar that it’s difficult to distinguish between. Both the apple salmon roll ($19.80) and the seared salmon roll ($20.80) are encased in the fish with cucumber, avocado, asparagus, and crab meat salad on the centre. Where the difference lies are a few ingredients: the apple salmon including julienned apple and onion, while the seared salmon features cream cheese, coleslaw, and a host of other condiments. Both were freshly made, stuffed with fillings, and potentially the seared salmon having a slight edge with the plethora of sauces used to add interest.

For those who are squeamish about raw fish, Nomé Izakaya’s extensive menu offers tons of cooked dishes. Their chicken wings ($14.80 for a lb) were a hit with a shatteringly crispy crust and juicy interior having been wet-brined in soy sauce-based marinade. They were flavourful enough naked, but a hit of the spicy honey garlic made it even better.

The Japa-burgers ($17.80 for 3; extra piece for $5.90) are akin to a smashed burger slider with tomato, lettuce, onion, barbeque sauce, and a garlic mayonnaise. Interestingly, they toast the bottom of the bun so it resists getting soggy – I like it crispier so this was perfect for me, but I can see those who like a super soft bun finding this to be a drag.

While the sliders were delicious, there wasn’t really anything “Japanese” about them. I would have liked a more pronounce sauce (perhaps subbing teriyaki for the barbeque) and more Japanese ingredients (slivers of toasted nori in lieu of the lettuce) to differentiate the burgers.  

Dive into the mac & cheese ($15.80) upon arrival as it’s so gooey and rich when it’s hot out of the oven. Diced bell pepper, onion, and bacon are mixed throughout to give it interest (shrimp and scallops are also available, we eliminated these to accommodate an allergy). I didn’t expect an izakaya to make such a stellar pasta, but this rivaled many Southern joints.

The bulgogi tacos ($18.80 for 3; extra piece for $5.90) were large and filling but missed the mark. Firstly, the beef was the ground variety rather than shaved, which detracts from the bulgogi feel of the dish. Moreover, the menu mentions a host of toppings - lettuce, onion, fresh jalapeño, kimchi, Japanese beni shoga, garlic mayonnaise, spicy salsa, and furikake – but really what stood out the most was just a lot of mayo. Being a heavier taco, it really could have benefited from kimchi (mine contained none) and a fresher element like green onion.

If anything, a crispy pork belly ($12.50) taco would be a tastier dish. On its own, the slices of deep-fried braised pork belly were melt-in-your-mouth good but would benefit from a crispier crust to give the dish more contrast. It’s served with a generous squeeze of seaweed paste, which looks amazing but doesn’t offer much flavour, along with fresh scallions. They’re tasty to munch on but a couple of slices wrapped in a soft tortilla with a mango slaw and a stronger condiment would be incredible.

While izakaya’s are about sharing, if you’re a hands-off-my-food type of person the aburi salmon donburi ($16.80) would be the ideal choice for a single person. The small bowl of sushi rice was topped with a generous portion of diced seared salmon, aburi sauce (a mayonnaise-based condiment), shredded salad greens, red onions, and a raw egg yolk. It was flavourful and works as a complete meal for one.

But truthfully, most of the fun about visiting an izakaya is going with a larger group and letting go of niceties and just allowing yourself to be boisterous. At an izakaya, sharing is caring. 

A new Richmond Hill destination, Jokers Theatre and Comedy Club, provides a slew of entertainment options: comedy shows (we’re advised it is the only place for comedy in Richmond Hill), magic shows, and live band karaoke.

With its infancy comes growing pains, which stemmed from a malfunctioning printer, so the kitchen and bar weren’t aware they were receiving orders. Ultimately, this resulted in a 20-minute wait for drinks and over an hour wait for food, during a July visit.

At first, we didn’t mind waiting for food as their martinis ($15 each) were so satisfying. The French martini was dangerously smooth thanks to the sweet Chambord and pineapple juice mixed with the vodka, a lovely summery drink. The Lychee Loves Lips martini was a bit stronger with the addition of lychee liqueur to the vodka. Although, I was a little disappointed to a lemon slice garnishing the drink instead of lychee. Even a canned lychee would really add to the experience.

As much as we loved the drinks, after waiting 45 minutes, we finally asked someone to check on the food. It was then they discovered the kitchen hadn’t received our order and quick fired a complimentary bruschetta (not offered on their regular menu) to keep us satisfied while our meal was being prepared. We were thankful to have something to tie us over.    

I imagine they were rushing to send out food as the frito misto ($19) needed better draining to remove the excess oil and create a crispier flour coating. At least they were well seasoned, and the first bites super crispy and wonderfully hot. Being a frito misto, or a mixture of fried seafood, ideally the appetizer should contain more than a few shrimps. Alternatively, Jokers should consider dropping the scant crustacean and relabel this as fried calamari instead.

With two simple tweaks, the burger ($19) could shine as it was tasty and incorporated fresh ingredients. Firstly, cook the beef to medium so the thick patty isn’t so hard. Otherwise, if pink beef is not in the cards, chefs should form looser patties (so they are less dense) or switch it up and use two thinner patties instead. Secondly, nix the romaine (or at least the rib portion of the lettuce leaf) as the hard and uneven surface area causes the patty to slip and soft brioche bun to break. There’s a reason why ice burg is so widely used. At least the fries were hot and crispy.

My friend noted her steak was cooked to the requested medium rare but had a burnt taste. We figure it stems from two causes: either the pan/grill wasn’t properly cleaned between uses (in this case, make sure they are cleaned) or the black pepper sauce covering the steak was burnt. If it’s the later reason, to ensure the steak doesn’t cool off or overcook, present the steak at the table first and let the customer know the sauce is being prepared again and will be brought separately. I would much rather wait for the sauce than have burnt tasting steak.

Hopefully, as the restaurant matures, they will develop stronger front-of-the-house management or staff will become more cognizant of operations and communicate better. Indeed, businesses are reliant on technology, which causes havoc when there are issues, but seasoned personnel can mitigate or reduce the aftereffects.

For example, I’m surprised it took us checking on our food for Jokers to figure out the kitchen wasn’t getting orders. When they are approaching a busy dinner period and food isn’t being ordered or coming out of the kitchen, shouldn’t someone notice – either the kitchen, our server, or management?

With the drinks, even after technology issues were resolved, we noticed my friend’s second martini sitting at the bar for ~10 minutes before it was finally brought over. Our server was helping serve the Le Petit Chef dinner, but there were other people milling around the bar. Given Jokers operates two venues in one, management needs to be on the lookout for ready-to-serve drinks and food and/or servers need to communicate and ask others to cover when they are serving during Le Petit Chef periods.

It's a shame we didn’t have a better experience as I’m really rooting for Jokers to do well – everyone is so friendly and hospitable that I’d love to go more often. I love that there’s ample free parking and both comedy nights we attended left us in stiches. Plus, I’m a huge fan of magic shows and have been known to belt out songs, so I feel like there’s so much more of Jokers to experience. The only dilemma… to eat dinner or not?  

There are some dishes that do better as takeout than others and sadly the items from Café Landwer are best eaten at the restaurant. Landwer recognizes this fact, as their menu has morphed to include more travel-friendly offerings like sandwiches, pastas, and pizza. Luckily, it’s always been an eclectic mix of ethnicities and choices, so these new additions don’t seem out of place.

The sinia kebab ($19) was almost like a hearty pizza anyways, a base of their soft chewy pita that’s slathered with tahini and then topped with a full charbroiled eggplant, large hunks of roasted tomato and red onion, and chickpeas for added texture. Of course, there’s cubes of the namesake beef kebab topping everything - they a bit tougher, but still has the nice balance of spices and flavours. It’s something the rest of the flatbread ingredients lack, relying merely on the tahini, which isn’t powerful enough to flavour the dish. It’s something a crack of salt and pepper at home helps to improve.

With all the juicy vegetable toppings on the flatbread, it does get soggy in the middle. Do yourself a favour and cut it into quarters and give it 8-10 minutes in a hot oven. This really helps make the flatbread handle better and gives the ingredients a chance to heat up. If you’re hungry, just start with the chopped salad it comes with to tide you over (another thing a crack of salt doesn’t hurt).

In fact, 6-8 minutes in the oven is what all their pizzas need. It does melt the cheese on the burrata pizza ($16.95) so that it pools out over everything, but cold tomato sauce isn’t really my thing. Next time, I’m going to remove the cheese from the pie before reheating and add it back afterwards. It’s a dish we’ll certainly re-order - a simple pizza like a margherita but creamier and more decadent thanks to the burrata.  

Even Café Landwer felt something was amiss with the feta and eggplant pizza ($18.95) as I now see it’s been removed, and the feta’s been swapped with mascarpone cheese instead. It’s true, the big cubes of soft feta cheese were a bit jarring to have in one bite and should have been cut into smaller pieces; a spreadable mascarpone would be much easier to combine with everything.

Let’s hope the replacement also takes the black olives and cuts them down a bit. Indeed, Café Landwer doesn’t skimp on ingredients, but adding so many olives simply overpowered everything, including the delicate roasted eggplant. In my mind a ratio of 40% eggplant, 40% cheese, and 20% olives would work the best.

It might seem strange to order a burger ($18) from the restaurant – my poor husband, who must get a weeknight burger from Café Landwer, just so there’s vegetarian options for my flexitarian diet. Needless to say, I didn’t try it. He notes that while the bun could be refresher, the burger isn’t bad. It not as good as a gourmet burger found elsewhere but does remind him of the ones you used to get in the 80s/90s at neighbourhood joints.

In fact, one bite of the fries accompanying the burger and I get what he means. They’re likely the mass frozen variety, but I’m transported back to Van Horne plaza where I’d tuck into an order of these same flour laced spuds at the fish & chips place. Strangely, these lukewarm not fully crispy fries were what we spoke about the most and finished completely. The taste of nostalgia.

If all else fails, the chicken shawarma hummus ($16) is always a safe bet. It’s perhaps a tad waterier than having it at the restaurant, but the chickpea base is just as smooth and luscious and there’s just as many tender pieces of chicken on top. The tightly wrapped flatbread is perhaps the hottest thing in the order and perfect for ripping apart and tucking into while waiting for the other items to reheat.

Like most people, I can’t wait until we can eat out at restaurants again – spring patios, please arrive soon! Café Landwer’s outdoor dining is where you’ll find me, tucking into dishes like the shaksuka that definitely isn’t made for delivery. Until then, kudos to Café Landwer for hustling and creating new options to weather the COVID takeout needs. While it doesn’t live up to your regular menu, I appreciate the tenacity. 

My husband had apprehensions about eating on a patio when Toronto’s stage two plans were announced. It wasn’t until a few weeks later that we finally made our way to Parcheggio – after I promised we could ditch the reservation and leave if the table set-up seemed unsafe.

Thankfully, it never came to that; the tables were more than amply spread out and the extra safety measures immediately set us at ease. Of course, every staff member was donning a mask and they disinfected tables and chairs in between sittings. This was further augmented with a host of other tactics:

• Menus were printed for single use or you could bring it one step further and scan the QR code to display on your phone.
• Our table had an extra on the side where our server placed a tray with our drinks, water (in a bottle), and cups to serve ourselves. This table was also where we should put things we wanted taken away, so they could be removed without them reaching over our food.
• All cutlery was tightly wrapped in napkins to keep them sanitary until ready for use.
• Guests had to wear masks to enter the building to use the bathroom, a rule that was tightly enforced.

While choosing a restaurant, I sensed Parcheggio would be safe. After all, it’s owned by O&B, a chain with such a longstanding reputation that they wouldn’t risk tarnishing it with packed tables and sloppy service. The restaurant is also located in a structure detached from the rest of Bayview Village to keep the foot traffic around the patio minimal. If you’re also faced with a hesitant diner, this is the place to bring them.

Another attractive aspect to Parcheggio is their patio menu also includes items from their adjoining sister restaurant, Beauty Barbeque Smokehouse. Italian and Southern food in one? Sign me up!

We started on the Beauty side, with the Southern fried shrimp ($24 for 1lb). It’s exactly what fried shrimp should be: clean sizeable prawns that are lightly dusted in cornmeal flour and fried until they’re just cooked through. Boy are they good, and the “white sauce” accompanying it – like a less tangy ranch – was the perfect pairing.

In hindsight, we miscalculated the order size and would have been more than satisfied with half a pound… I couldn’t even count how many came on the plate. Luckily, they taste equally delicious re-heated in the toaster oven the next day.

From the Parcheggio side came the chicken parmigiana ($24). The chicken was breaded in the same light cornmeal flour and topped with a lovely tomato sauce and mozzarella. It’s one of the better chicken parmigiana I’ve had, using just enough of each ingredient to blend into a harmonious flavour. Plus, the addition of roasted cherry tomatoes is genius, a burst of freshness to lighten the dish. Even the side of spaghetti pomodoro was delicious, made from chewy fresh pasta tossed in a thick marinara and basil.

The only faux pas was how the chicken was served: the two thinner slices on the bottom, sandwiched between a warm plate and the hot thicker slice on top. It meant the first portion was juicy and absolute perfection while the other two seemingly drier after such a great start. To be fair, I had to pack the other two to go, so they likely would have dried out from re-heating anyways.

Having snuck a bite of my husband’s smoked brisket burger ($19), I had to have another taste. The combination of a perfectly seasoned smashed beef patty topped with a slice of smoked brisket is a brilliant blend. The fixings are kept simple – a thick slice of juicy beefsteak tomato, shredded lettuce, and caramelized onions that almost resembles a chunky chutney – all on a soft potato bun that disintegrated halfway through the burger. It could have easily become too salty, too saucy, or steeped in oil, but Beauty kept it balanced and smartly left off cheese.

The burger is served with either fries or tater tots – yes, you heard right, tots! Those delicious nuggets of miniaturized hash browns. We ended up getting both as they noticed the side was wrong while bringing it out and was already firing up the right side, which arrived minutes later.

By this point, I was in a delirious carb heaven. While the shoestring fries were a bit salty, they were nonetheless cooked well … crispy with a bit of creaminess in the centre. The tots were crunchy, hot, and fresh. As delicious as they were, I must admit it’d be too heavy with the burger, so the substituted fries were likely the better choice. Instead, the tots came home with us and was a great addition to breakfast.

A common thread to the meal, aside from all the dishes being scrumptious, is that the portions are BIG (almost every table was asking for a takeout container). Thankfully, Parcheggio also invests in biodegradable paper containers carried out in a paper bag. A big nod of appreciation from me, on behalf of our environment!

It was a great dinner (and breakfast and lunch to follow). Such a success, that my husband’s already asking when we can return. Apprehensions I’ll be damned.