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  • For three years we've hit Joey's for my freinds' birthday sometime in early July for lunch. Lunch this Monday was great as always. We had an professional cook with us this time from a rival restauarnt. So we had great fun dissecting the three dishes we chose: Lobster ravioli, Lobster Grilled Cheese and the Mexican Fish tacos. The Lobster Grilled Cheese was great for mouth, bad not a low fat, treat. Still on the Yum scale we gave it 4 out of 5. Because we're close freinds, we shared nibbles of each other's meals. And had drinks. The service was good, the food better. We would like to see the Long Island Iced Tea in a Tall glass rather than a old fashioned glass, but hey, it's good to broaden your horizons. For an additional $1.49 we were able to get house side salads with two of our meals, a very good combination of baby greens, cranberries, nuts and a healthy portion of cheese and the dressing was perfect for the mix. When I read other reviews I was surprised to see the sauces compared to jarred sauces. I can tell the difference between 'jarred' and 'created' salad dressing and sauce. Joey's dressings and sauces are not from a jar. Okay, the hot sauce was a name brand jar sauce, but c'mon folks! I defy anyone to make a hot sauce from scratch daily! Before you criticize a restaurant for supposedly 'jarred' sauces, ask your server what's in it. Almost all the servers can run back to the kitchen and ask what exactly is in a sauce. And at Joey's they will tell you. Not the exact measurements but certainly all the ingredients. Also, the behind the scenes cooking entails a fairly decent math brain for portining and every dish is prepared in a certain 'bill time" fresh daily, and with a precision and speed you can't even begin to imagine. Our Cook told us all these things and we are glad of it, because to know people in the kitchen were working hard to earn our hard earned money made the meals even better! .
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