Executive culinary leadership at JOEY Restaurant Group rests with Chef Matthew Stowe, who earned national recognition after winning Season 2 of Top Chef Canada. Stowe and his development team avoid narrow culinary niches. Instead, the menu functions as an internationally accented portfolio designed to prevent veto votes during large group gatherings.
Signature items highlight this wide-angle culinary approach:
- Crispy Mash Potatoes: Layered potato cakes pressed with cheddar, bacon, sour cream, and green onions, served spring roll style.
- Roasted Corn Guacamole: Made with charred corn, pico de gallo, feta, cilantro, and fresh tortilla chips.
- Hand-Pressed Sushi Cones: Crispy tempura prawns, avocado, spicy mayo, and tobiko wrapped in soy paper.
- Szechuan Chicken Lettuce Wraps: Sweet and spicy glaze, peanuts, wonton crisps, and spicy Korean chili sauce.
- Steak & Sushi Combinations: Prime cuts of beef paired with custom tataki or torched aburi sushi rolls.
Cocktail curation mirrors the kitchen's approach. The beverage program focuses on efficiency without cutting corners, deploying fresh-squeezed juices, house infusions, and fast-flowing tap systems for craft beers and signature cocktails like the Super Sonic Gin & Tonic and spicy passionfruit margaritas.
