LOS ANGELES — Joey Restaurants will soon open its second California location in downtown Los Angeles. The 8,870-sq.-ft. space — with a guest capacity of 307 — will debut on July 31.
“We’re thrilled to add Joey DTLA to our collection of restaurants,” says Jeff Fuller, CEO of Joey Restaurant Group. “As one of the most globally connected cities in the world, Los Angeles is the ideal place to expand.”
Chris Mills, executive chef at Joey Restaurants, will work alongside Matthew Stowe, executive director of Culinary and Top Chef Canada winner, to blend items inspired by Los Angeles culture with fresh global cuisine trends.
“We’re excited to cater to Los Angeles’ cosmopolitan palette,” says Stowe. “Joey DTLA will naturally become a hub for a global tribe of patrons who are keen to experience a variety of dishes from all corners of the world, while at the same time utilizing ingredients from the local farmer’s markets.”
The location will feature exclusive menu items, including the Korean fried cauliflower bowl, lobster grilled cheese, steak-and-lobster ravioli and its signature “Mezcal Drink.” The menu will also include California regional-exclusives items, such as the sake-glazed Chilean seabass, a 20-oz. bone-in ribeye and the Korean fried cauliflower.
The contemporary restaurant space will offer a year-round patio, showcase kitchen, retractable TVs, a custom wine wall and a commissioned art piece by local artist, America Martin.
