Shuttered for a reno these past few weeks, Chippy's (893 Queen W, at Gore Vale, 416-866-7474, chippys.ca) fish and chip shop re-emerges March 1 with a brand new look.
"It's not nautical at all, not a mermaid in sight," says owner John Lee. "It's more rustic. Reclaimed barnboard wainscoting, white ceramic subway tiles. It'll be the template for all future our franchises."
Lee is also introducing a first-time sandwich to the menu he's calling the Double Dunk, two pieces of Acadian sturgeon in Guinness batter dressed with house-made tartar sauce and red cabbage coleslaw ($9 with chunky hand-cut fries).
"I've been working on the concept for a couple of years," Lee reveals. "My wife Natalie and I did an R & D trip down the eastern seaboard and we saw a lot of people doing different kinds of fish sandwiches but nothing like this."
Instead of buns, Lee sandwiches his deep-fried fillets between two pieces of deep-fried dough. Sounds like something that would come from the Burger's Priest's fevered brow.
"I shouldn't be telling you this but it's pizza dough," laughs not-the-Omi Lee. "The yeast makes the thin pieces of dough puff out so that it forces air through which prevents it from getting greasy. It's almost like a doughnut effect."