We travel the world to discover bold flavors, then turn them into signature recipes. Our people are masters of their craft, committed to creating a memorable experience for every guest. Our rooms are vibrant and polished, but without a trace of pretension. We live by a simple credo: “Get it right the first time.” Like many members of the management team at JOEY, our CEO Jeff Fuller started his remarkable journey flipping burgers, washing dishes, and sweeping the parking lot. It’s called paying your dues, learning the business from the ground up, and understanding what it takes to succeed. “If there’s a secret,” he says, “it’s hard work, unwavering commitment to the customer, and putting together a team of the very best people you can find. ” Jeff had already absorbed valuable lessons from his family’s successful businesses before he struck out on his own to introduce a brand new concept in casual premium restaurants. The first JOEY opened in 1992 and, as word spread, demand grew so quickly that it wasn’t long before a second location was in the works. Today there are JOEY restaurants in four Canadian provinces, California and Washington state. It’s not a matter of repeating formulas and stereotypes, but of creating spaces perfectly suited to the locale and the customer profile. Each JOEY restaurant is unique, but they all have plenty in common: great food, fun times, and exceptional dining experiences. JOEY Restaurants offer a refined modern industrial aesthetic, balanced by materials that lend a sense of warmth. With our open kitchens, equipped with sushi stations, guests are able to see the culinary team in action at all times. Central to the restaurant is an open bar, a visual focal point, where fresh juice is pressed and cocktails are crafted. Our culinary team, led by Executive Chef Chris Mills, is continuously exploring new flavors, techniques and dishes. Whether the inspiration comes from just around the corner or a continent away our chefs believe in offering innovative dishes at JOEY.
Latest Reviews
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Bryan Purdue
07 Mar 2018
3.0
Parking: 3.0
Accessibility: 1.0
Toilets: 3.0
Staff: 3.0
Read All ReviewsMaybe there is an elevator somewhere but how a person in a wheel chair is going to get down and back up two long flights of stairs, turn several corners and travel 50 metres is beyond me. The place is modern and cozy at the same time. The veranda has big open (in warm days) windows to the street. The service is very nice with attentive waitresses. We had steaks that were really nice.