I drove past Joy's Kitchen shortly after it first opened and stopped in to ask for a takeout menu. Ever since, I have been hoping to try the food. I tried the food as takeout tonight, and I was unimpressed.
I called ahead to place my order for a quart of Shrimp Fried Rice, which I felt was reasonably priced at $7.25, and was told it would be ready for pickup in about 10 minutes. I then drove over to the store to pick up my order.
I walked in and the bell sounded to let them know I had arrived, there were a few people in the restaurant, but not many. I then waited at the counter for almost two minutes before someone came out front to see what I wanted. I picked up my order, paid for it, and drove home. I even grabbed an extra takeout menu to give to a friend.
I was impressed when I got home that the food was still hot as I pulled it out of the bag, and thought, "This will be really fresh!"
I opened the carton of fried rice, and was amazed at the number of shrimp visible at the top of the portion I'd ordered. I honestly thought they might have put extra shrimp on top of the fried rice to raise your anticipation of trying the food.
My anticipation sank as I put a portion onto a plate, though. Where were the vegetables? I had 8 - 10 shrimp on my plate with the fried rice, but only a few sprouts and a couple pieces of onion. No scallions, carrots, bok choy, or peas...not even a bit of egg or celery!
The amount of shrimp I got was amazing, though. For $7.25, I expected about 15 shrimp in the quart of fried rice I ordered. I don't know how many I got yet, because I haven't been through the whole quart. I ordered extra so I would have leftovers to take to work.
I definitely got more shrimp than I paid for, which makes it a good value, but I didn't get the veggies I expected in the fried rice. Clearly, there is no portion control in the kitchen.
This is the first time I have ordered from Joy's Kitchen, and I would consider ordering from them again, but only to see if they have improved on portion control. Rice is cheap, but shrimp isn't!
If they don't improve, I wouldn't be surprised if the restaurant fails within a year or so due to overhead costs.