i'll take mine tropical, thank you

Meet the Jungle Bird—Appleton Estate Rum, Aperol, lime and pineapple juice equals vacation mode any day of the week.

All the fun. None of the alcohol.

Introducing She Pretty and the Matcha Mojito

CANADA’S TOP EMPLOYER FOR YOUNG PEOPLE 2020

CHECK OUT OUR CAREERS PAGE FOR JOB OPPORTUNITIES

JOEY Shipyards: Now Open

A skyline to dine for. Unparalleled waterfront and city views.

Stay in, eat out

$0 delivery fee ends February 29th

The Man Behind the Menu:

Meet Matthew Stowe, JOEY's New Executive Director of Culinary.

Let the good times roll

Crunchy, sweet and a little spicy. The new Tuna Avocado Roll is here.

JOEY+ HAPPY HOUR

Think of it as a time out. But for being good. And for grown-ups.

i'll take mine tropical, thank you

Meet the Jungle Bird—Appleton Estate Rum, Aperol, lime and pineapple juice equals vacation mode any day of the week.

All the fun. None of the alcohol.

Introducing She Pretty and the Matcha Mojito

CANADA’S TOP EMPLOYER FOR YOUNG PEOPLE 2020

CHECK OUT OUR CAREERS PAGE FOR JOB OPPORTUNITIES

JOEY Shipyards: Now Open

A skyline to dine for. Unparalleled waterfront and city views.

Stay in, eat out

$0 delivery fee ends February 29th

The Man Behind the Menu:

Meet Matthew Stowe, JOEY's New Executive Director of Culinary.

Let the good times roll

Crunchy, sweet and a little spicy. The new Tuna Avocado Roll is here.

JOEY+ HAPPY HOUR

Think of it as a time out. But for being good. And for grown-ups.

About Joey Restaurants

A team of Award Winning chefs. Globally-inspired dishes. Unparalleled hospitality.

Instead of just one chef, we have a whole team of celebrated Executive Chefs bringing you an experience you can’t get anywhere else. We believe in handcrafted, locally and globally inspired menu offerings. With 27 JOEY Restaurant locations across Canada, Washington and California, our award-winning and inventive culinary and hospitality teams are ready to serve a cosmopolitan tribe of patrons in modern, warm and lively environments.

"We figure out what each guest needs and create the experience for them."