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  • I've eaten here twice First time around I ordered the burger with blue cheese and found it pretty good . The fries that accompanied it were ice cold and they were remade right away. When piping hot they were very good. As the price of " gourmet" burgers in Toronto quietly creep into the $ 16.00 -$ 22.00 range I find this burger to be pretty expensive for the $ 16.50 price. Next time up was a recent Friday night around 9.30 pm and I went with a group of 5. The place wasn't busy and after we seated ourselves it took at least 10 minutes to have one of the nearby idle waitresses come by to acknowledge our presence. Had we had been a group of 5 young 25 yr old studs, rest assured service would have been very quick. That being said, I ordered the wings based on a friend's recommendation. At $11.50 , you're given a pound of hot Buffalo style wings. You want 4 small celery six, that's another buck! . Food and drinks arrived shortly after ordering. Very quick. Not surprised given the place was slow and our waitress zoned in on the fact that this might be her last table for the night. So the food arrived and my chicken wings were placed before me. Or should I say Sparrow wings !! These things were almost microscopic. I mentioned to my waitress these were the smallest wings I've ever laid eyes on. No exaggeration .At that size a pound should've yielded 18-20 wings. I received 11 pcs. ugh ? Our waitress confidently told me this was new the new normal with chicken wings that are free of hormones and antibiotics and that's why they're so small. Well if that's the case have your kitchen manager check the scale you're supposed to use for accuracy and offer up a true pound of product. Not sure I'd go back. I'm under the impression the restaurant group out of Vancouver that run Local(s) ( Joeys as well ) are very much profit driven and don't care all that much about providing the ultimate dining/drinking experience. It shows in the calibre of inexperienced FOH staff they hire and the lasting first impression they leave. The same is probably true with kitchen staff. I'm mean which experienced line cook would let ice cold fries leave the kitchen thinking it would be ok? Doesn't say a lot a restaurant. Lastly, reading these reviews here I cannot understand why so many restaurant critics here are apoplectic about not being served or offered water . It's not a given anymore. And most likely these negative water comments are coming from people who've never served or waited tables before. Is it that you're cheap pricks who don't want to buy a soda or a real drink ? Or go you think a drought is immenent? Heaven help us when you'll be charged for a breadbasket in the near future.
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