Joey continues its U.S. expansion with second location in Dallas
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Joey Maple is now open for lunch, happy hour, and dinner.Photos by Joey Restaurants
Joey Restaurants was founded in Canada in 1992 and has since expanded across that country as well as into the United States, first in Washington and then California. The brand entered Texas in 2021, opening a Houston restaurant before heading to Dallas in 2024. Last month, the company doubled down on Dallas with a new location in Uptown.
Dubbed Joey Maple for its Maple Avenue address, the new restaurant debuted on Sept. 10, serving lunch, happy hour, and dinner. It occupies more than 7,800 square feet, with a design intended to connect indoor and outdoor dining. There are floor-to-ceiling windows, a skylight, and windows that open to the outside.
Inside, a large four-sided bar anchors the space, and there’s an open kitchen at the back of the restaurant. The dining room is a mix of textures, with lots of wood, leather, and tile, and it features a gallery wall with bold artwork.
The 7,800 square foot restaurant has an open kitchen and a gallery wall of bold artwork.
“Uptown Dallas has one of the most energetic dining communities in the country, and expanding in Texas is a significant milestone for our brand, representing an exciting step in our growth strategy,” Layne Krienke, president of Joey Restaurants, said in a statement.
Executive chef Matthew Stowe leads the kitchen. The menu is mostly consistent across locations and features a mix of North American dishes and global flavors. There’s everything from prime steaks and seafood to sushi and small plates, like gyoza, Korean fried cauliflower, and Sichuan chicken lettuce wraps. Other dishes include truffle udon carbonara, salads and bowls, fish tacos, and a burger.
The menu spans global flavors, with items such as steak, sushi, chicken wings, and truffle udon carbonara.
Stowe said that the bone-in prime rib eye showcases the quality of the restaurant’s steaks, and the truffle udon carbonara reflects the restaurant’s globally inspired approach.
“Together, they show the balance of premium ingredients and global flavors that defines Joey,” he said.
Stowe also shared that Joey Maple is home to a few new dishes, including crispy nigiri (ahi tuna, salmon, avocado, yuzu wasabi mayo, and chili crunch caramel) and a 12-layer chocolate cake with Tahitian vanilla ice cream and Amarena cherries.
Drinks include classics, frozens, and several zero-proof options.
The beverage program is led by bar pro Jay Jones and group sommelier Jason Yamasaki. Cocktails lean classic, with Margaritas, Martinis, spritzes, and a wood-smoked Old Fashioned. There’s also a selection of slush cocktails, like a frozen Irish coffee and the Supernova Vodka Soda, which combines vodka with sparkling lime and yuzu soda, lemon-lime slush, and mint. Drink options are rounded out by several low-proof and zero-proof options.
Joey is still growing. The team opened a restaurant in San Diego earlier this year and has more on the way.
“We’re excited about opening in the Boston market next year, and we look forward to continuing to grow Joey across the U.S.,” Stowe said.
