Canada’s JOEY Restaurants officially opened JOEY Maple on September 10, marking the growing international brand’s second Dallas location and another addition to one of the city’s buzziest dining neighborhoods.
“Uptown Dallas has one of the most energetic dining communities in the country, and expanding in Texas is a significant milestone for our brand,” said Layne Krienke, president of JOEY Restaurants, in a press release.
Founded by Jeff Fuller in 1992, the Canadian brand got its start as an Italian restaurant, and threads of that heritage are still woven into JOEY’s fabric. Over the last three decades, JOEY has grown to 35 locations and counting, including its first Dallas restaurant, JOEY Dallas at NorthPark Center.
But if you’ve been to JOEY Dallas, you haven’t necessarily experienced JOEY Maple. The two are similar, yet distinctly different—and that’s intentional.
“No two JOEY restaurants are the same,” said Krienke. “We don’t take a cookie-cutter approach to our design or menus, and the NorthPark and Maple locations are good examples. Both share the same brand and standards, but we take the time to make each location feel like it belongs in its own neighborhood and fits the local community around it.”
JOEY Maple makes itself a destination without relying on spectacle or theatrics. It’s the culinary equivalent of quiet luxury.
The space feels like a retreat, with floor-to-ceiling windows and a skylight giving diners the essence of al fresco dining from the comfort of an air-conditioned interior. A fire bowl lounge, lush greenery, a light installation, and a gallery wall featuring works by America Martin, B Shawn Cox, and James Wolanin accent the elegant space. JOEY Maple also pays homage to its new home’s former life as Sisu, a poolside tropical day lounge, with a custom piece by Mina Eskandari.
At the center of it all is the open kitchen, which puts the culinary team—and the action—on full display.
While the setting makes an impression, JOEY Maple has a more practical goal: to become the kind of restaurant diners put on repeat.
“We designed JOEY Maple around a menu that gives guests a reason to keep coming back, from approachable favorites to globally inspired dishes and signature JOEY creations,” said Krienke. “Whether it’s a quick lunch or dinner that turns into drinks, the food is at the heart of the experience.”
Leading the kitchen is executive chef Matthew Stowe, winner of Top Chef Canada in 2013, who returned to the show as a guest judge in April 2025. Stowe took notes from JOEY Restaurants’ 2024 Dallas debut when shaping a globally inspired menu that reflects how Dallas diners like to eat.
“Our menu is ideal for sharing, and we noticed people in Dallas love dining that way, which is amazing,” Stowe said. “The more items that guests try when they come in allows us to stand out in this amazing culinary city.”
The JOEY experience begins with a complimentary flute of bubbles before moving into a sprawling menu of steaks, pastas, sushi, handhelds, and seafood.
Fans of the NorthPark location will recognize favorites like the Lobster Spaghetti and Sake-Glazed Chilean Seabass, while Maple brings plenty of new dishes into the mix. Stowe builds on the sushi selection with an Ahi Tuna Duo Roll, Crispy Nigiri, and even a sushi cone.
Other JOEY debuts include a Bone-In Prime Ribeye and Tomahawk, Truffle Udon Carbonara, and JOEY Signature Chocolate Cake, a decadent-looking dessert that’s less sweet than its appearance suggests. The Crispy Mashed Potatoes, meanwhile, are new to Dallas, falling somewhere between a fried spring roll and a twice-baked potato.
Stowe’s own go-to order starts with the Seared Salmon Sushi, followed by the Mediterranean Bowl.
“I love the bright flavors and textures of this dish because it has so much depth without being overpowering,” he says. “It’s delicious any time of the day and eats on the healthier side.”
Another standout is the Thai Glass Noodle Salad, a light, bright dish with a refreshing bite. The Mini Bistro Burgers, meanwhile, were curated by Stowe specifically for Texas. The petite burgers are layered with a short rib red wine jam that plays off the classic pairing of beef and red wine.
The drinks cover just as much ground, with cocktails, draft beer, frozen drinks, wine, low-alcohol options, and mocktails.
The JOEY Martini brings a little tableside flair, arriving with hand-stuffed blue cheese olives and a sidecar carafe holding an extra pour. The fruity Sarti Spritz is another option, while the Supersonic Gin & Tonic offers something lighter with a touch of sweetness from an ounce of lemon-lime slush.
Beyond the food and drinks, JOEY Maple drew attention during its soft opening for another reason. The Uptown newcomer faced social media criticism over enforcement of its dress code. The restaurant describes itself as a smart-casual environment and outlines its expectations for guests online.
“At JOEY, every detail is intentional—from the room to the menu to the energy in the air. We ask our guests to be part of that. A smart casual dress attire is required when dining with us,” according to the website. “The following items are not accepted: athletic wear, beachwear and overly revealing clothing. Admittance to our restaurant is at the discretion of our hosts and management, who reserve the right to refuse service to patrons who are unsuitably dressed.”
The restaurant also has a phone policy aimed at limiting disruptions in the dining room.
“To minimize distractions to other guests please set your phone on silent. Speakerphone and invasive, disruptive filming are not permitted. Please take your phone off speaker or step outside so every guest can enjoy the room,” according to the website.
Despite the early controversy, JOEY Maple has remained busy since opening, bringing a polished new dining option to Uptown. If the crowds are any indication, JOEY’s second Dallas restaurant may already be achieving its goal of becoming a place diners put on repeat.
JOEY Maple, 2508 Maple Ave., Dallas, joeyrestaurants.com
