A second Dallas outpost from JOEY Restaurants opens its doors September 10 at 2508 Maple Avenue in Uptown Dallas, marking another step in the Canadian-rooted hospitality group's ongoing U.S. expansion. JOEY Maple will serve lunch, happy hour, and dinner, positioning itself as an all-day dining destination in one of the city's most competitive full-service markets.
Culinary and Bar Leadership
Executive Chef Matthew Stowe, a Top Chef winner and recent guest judge on the series, leads the kitchen. His menu builds on JOEY's globally inspired framework — premium steaks including a Bone-In Prime Ribeye and Tomahawk, fire-torched sushi, fresh seafood, and shareable plates — while introducing new offerings such as Crispy Nigiri, Caviar, Truffle Udon Carbonara, and a JOEY Signature Chocolate Cake. The beverage program is the joint work of Bar Development Leader Jay Jones, a Restaurant Hall of Fame inductee, and Group Sommelier Jason Yamasaki, whose curated wine list anchors a cocktail menu spanning the Sarti Spritz, Woodsmoked Old Fashioned, and JOEY Martini, as well as the brand's signature JOEY Supers highball riff with lemon-lime slush.
"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. "The food is at the heart of the experience — whether it's a quick lunch or dinner that turns into drinks."
Space and Design
At just over 7,800 square feet, JOEY Maple is engineered for atmosphere as much as throughput. A fully operable skylight and perimeter windows create an indoor-alfresco effect, while a fire bowl lounge, sculptural curved millwork wine display, and a custom art commission by Mina Eskandari — referencing the site's former life as a day lounge and pool destination — give the room a distinct sense of place. An open kitchen positioned at the rear is framed by a dramatic amber-toned lighting installation designed to draw guests through the full dining room.
The design strategy reflects a broader trend in upscale casual restaurant development, where operators invest heavily in architectural identity to justify premium price points and encourage longer guest dwell times. For JOEY, the Uptown Dallas market represents fertile ground: the neighborhood's density of young professionals and hotel guests aligns directly with the brand's lunch-through-late-night service model.
JOEY Maple is open Sunday through Thursday from 11 a.m. to 11 p.m. and Friday through Saturday from 11 a.m. to midnight. The opening also underscores the kind of chef-driven, multi-daypart positioning that Food & Beverage Magazine has tracked as a defining characteristic of full-service brands gaining ground in Sun Belt metros. As restaurant operators expand into Texas markets, the state's favorable regulatory environment and sustained population growth continue to attract established regional chains looking to build national scale.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
