Joey Restaurants opened its second Dallas location on Sept. 10, an 7,800-square-foot unit on Maple Avenue that marks the Canadian company's latest step in a slow, deliberate U.S. buildout. The brand, founded in Vancouver in 1992, now operates across Canada and in Washington, California and Texas.

The new unit, called Joey Maple, serves lunch, happy hour and dinner. Its layout follows a familiar upscale-casual playbook. A four-sided bar anchors the room. An open kitchen sits at the back. Floor-to-ceiling windows, a skylight and operable glass connect the interior to a patio, part of a design strategy that maximizes covers across dayparts.

Texas has been good to the chain. Joey entered the state in 2021 with a Houston restaurant, then added Dallas in 2024. Now it has doubled its Dallas presence inside two years. "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," president Layne Krienke said in a statement.

What's on the menu?

Executive chef Matthew Stowe runs the kitchen. The menu stays mostly consistent across locations, a standardization (identical core offerings across units, which simplifies sourcing and training) that spans prime steaks, seafood and sushi alongside small plates like gyoza, Korean fried cauliflower and Sichuan chicken lettuce wraps. Truffle udon carbonara, bowls, fish tacos and a burger round out the mix.

Stowe points to two dishes as the brand's thesis statement: the bone-in prime rib eye and the truffle udon carbonara. "Together, they show the balance of premium ingredients and global flavors that defines Joey," he said.

Joey Maple also carries a few market-exclusive items. New dishes include crispy nigiri, built with ahi tuna, salmon, avocado, yuzu wasabi mayo and chili crunch caramel, plus a 12-layer chocolate cake served with Tahitian vanilla ice cream and Amarena cherries. Limited new items at a flagship-style unit are classic menu engineering: they justify premium pricing and give repeat guests a reason to return.

Who runs the bar?

Bar director Jay Jones and group sommelier Jason Yamasaki lead the beverage program. The cocktail list leans classic — Margaritas, Martinis, spritzes, a wood-smoked Old Fashioned — supported by frozen options such as a frozen Irish coffee and the Supernova Vodka Soda, which pairs vodka with sparkling lime-yuzu soda, lemon-lime slush and mint. Several low-proof and zero-proof drinks extend the program to guests cutting back on alcohol, a segment that keeps growing across the industry.

Where does Joey go next?

The chain is not slowing. It opened a San Diego location earlier this year and has more units in the pipeline. "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. A Boston opening would give Joey a foothold in the Northeast for the first time.