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A Canadian restaurant chain will bring its elevated global cuisine to Santa Clara’s Westfield Valley Fair in April.
Established in 1992 in Calgary, Canada, JOEY has 34 locations across Canada, Texas, Florida and Southern California. Its newest restaurant, the first in the Bay Area, features two floors and seats more than 400 people. The culinary program is developed by “Top Chef Canada” winner and executive chef Matthew Stowe, and includes innovative dishes such as truffle udon carbonara and chargrilled pork chop with Mexican street corn and potato gnocchi ragout.
“The concept is driven by a passion for global culinary techniques, hospitality, and a versatile menu that caters to a wide range of tastes,” wrote Ryan Ritter, regional operations manager at JOEY Restaurant Group, in an email interview. “The goal is to create a space where guests can enjoy innovative dishes in a welcoming and stylish setting.”
Like its other locations, the menu at JOEY Valley Fair will include sushi, burgers, salads and steaks. Unique to the Valley Fair location will be its spaghetti vongole, 35-day dry-aged tomahawk steak and fire-roasted seafood tower with butter and wine braised clams, grilled lobster tails, seared scallops, garlic lemon shrimp, spicy crab dip and grilled sourdough.
According to Ritter, some must-order items include the seared salmon sushi with umami sauce and shaved serrano peppers, the 7-ounce prime top sirloin with fully loaded crispy mashed potatoes and seasonal vegetables and the hummus with tzatziki, dill, olives and crispy pita.
Chargrilled 11-ounce pork chop with peanut salsa macha, Mexican street corn and potato gnocchi ragout, pickled onions and cilantro at JOEY. Courtesy JOEY. 
JOEY’s signature fully loaded crispy mashed potatoes. Courtesy JOEY. 
Cajun blackened chicken with warm potato and bacon salad and creamy coleslaw at JOEY. Courtesy JOEY. 
Mini steak French dips with carved New York strip, gruyere cheese, garlic toast and au jus at JOEY. Courtesy JOEY.
“Chef Matthew Stowe’s culinary philosophy is centered on creating dishes that feel both globally inspired and locally relevant,” Ritter wrote.
The drinks menu includes cocktails such as the JOEY 75 Champagne cocktail, a spin on a French 75 with raspberry vodka; slush cocktails like the Supernova vodka soda, featuring yuzu and mint flavors; a variety of wines and draft beers; fresh coffee made with beans from Vancouver-based JJ Bean Coffee Roasters; and zero-proof options including the Strawberry Cool, a fizzy strawberry and citrus drink.
JOEY’s woodsmoked old fashioned is smoked table side and features applewood-smoked Woodford Reserve bourbon with Carpano Antica and cherry and cacao bitters. Courtesy JOEY. 
The JOEY martini features your choice of Ketel One vodka or Tanqueray gin, dry vermouth and hand-stuffed blue cheese olives. Courtesy JOEY. 
Supernova vodka soda with Absolut regular or flavored vodka, Fever-Tree sparkling lime and yuzu, lemon-lime slush, lemon and mint at JOEY. Courtesy JOEY.
JOEY’s origins began when Jeff Fuller opened a casual pasta and pizza joint called Joey Tomato’s. Jeff Fuller is the son of Leroy Fuller, the founder of Earls Kitchen + Bar, a Canadian restaurant chain with 70 locations in Canada and the U.S. Eight years after Joey Tomato’s founding, the concept evolved into Joey Tomato’s Mediterranean Grill, and in 2005, it became JOEY.
“JOEY is all about great food, crafted cocktails, and a vibrant atmosphere – a place where friends, family, and colleagues can come together,” Ritter wrote.
JOEY Valley Fair’s opening date has not yet been announced. Other food concepts coming to Westfield Valley Fair include Asia Live, Hello Kitty Cafe and Killiney Kopitiam.
JOEY Restaurants, 2855 Stevens Creek Blvd., Suite #1840, Santa Clara; Instagram: @joeyrestaurants. Beginning in April, open Sunday through Thursday from 11 a.m. to midnight, Friday and Saturday from 11 a.m. to 1 a.m.
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