JOEY Dallas sits on the first floor of NorthPark Center's south corridor, its first Texas location for the JOEY Restaurants group, a family-owned company operating since 1992. The space is built as a casual dining room, lounge, and patio, decorated with work from international and Texas-based artists and leaning into a cosmopolitan, western-tinged look. Head Chef Dylan Beneteau runs the kitchen.
The menu is globally inspired and includes a dedicated sushi program — the Seared Salmon Sushi is Osaka-pressed and fire-torched salmon with umami sauce and shaved serrano peppers, one of five sushi preparations on offer. Other featured dishes include Mini Steak French Dips made with New York strip, gruyere, garlic butter, and red wine au jus. The bar program includes a Peach Bourbon Tea built on the restaurant's own Maker's Mark JOEY Reserve bourbon and a Supersonic Gin+Tonic with cucumber and rosemary.
The menu is globally inspired and includes a dedicated sushi program — the Seared Salmon Sushi is Osaka-pressed and fire-torched salmon with umami sauce and shaved serrano peppers, one of five sushi preparations on offer. Other featured dishes include Mini Steak French Dips made with New York strip, gruyere, garlic butter, and red wine au jus. The bar program includes a Peach Bourbon Tea built on the restaurant's own Maker's Mark JOEY Reserve bourbon and a Supersonic Gin+Tonic with cucumber and rosemary.