JOEY Restaurants on September 10, 2026 debuted JOEY Maple, at 2508 Maple Avenue – its second Dallas location.
“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 press release. “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. Whether it’s a quick lunch or dinner that turns into drinks, the food is at the heart of the experience.”
At JOEY Maple, Executive Chef Matthew Stowe, a winning Top Chef alumnus and recent guest judge, leads the menu alongside a beverage program overseen by Bar Development Leader Jay Jones, a Restaurant Hall of Fame inductee, alongside Group Sommelier Jason Yamasaki.
Residents and guests alike can enjoy steaks, fire-torched sushi, seafood, bowls, handhelds and shareable plates, including a Bone-In Prime Ribeye and Tomahawk, served with JOEY’s signature Crispy Mashed Potatoes alongside new dishes including Crispy Nigiri, Caviar, Truffle Udon Carbonara and JOEY Signature Chocolate Cake.
On a soft opening visit last week, the fajitas (upgraded to filet mignon) with a lobster tail and miso mushrooms on the side were a standout. Cut the lobster in half, fold it into two tacos, slather with the mushrooms and fajita veggies, and you’ve got a move worth repeating.
The beverage program includes a curated wine list selected by Yamasaki and handcrafted cocktails from the Sarti Spritz and The Good Life Margarita, to the Woodsmoked Old Fashioned and JOEY Martini. Guests can also enjoy the JOEY Supers, a twist on the classic highball with its noteworthy lemon-lime slush.
JOEY Maple’s exterior establishes strong architectural presence through expansive floor-to-ceiling glazing, and sculptural vertical wood screening that softens the building’s profile. With over 7,800 square feet, the design centers around an immersive indoor alfresco environment, anchored by a fully operable skylight and perimeter operable windows, creating the sensation of dining outdoors while enjoying the comfort of the interior.
Guests are welcomed by a fire bowl lounge surrounded by lush plantings and greeted by a sculptural curved millwork wine display to establish a strong sense of craftsmanship and hospitality. A signature statement light installation introduces a playful, artistic element that immediately defines the restaurant’s character.
Just inside the entrance, to the left, a curved, floor-to-ceiling wine wall rewards a closer look including allocation-minded Sonoma pinot specialist Kosta Browne, plus Stonestreet, the Alexander Valley estate from the Kendall-Jackson / Jackson Family portfolio you don’t always clock next to the big California names.
At the back, the open kitchen holds the room’s attention as chefs work in sync, sending plate after plate to a packed floor of hungry diners. It’s dinner and show without the cost of admission.
