slow cooked short rib, gruyere cheese, garlic toast, au jus pour over

Mini Short Rib French Dips

6 oz cut, garlic butter, rocket greens, preserved cherry tomatoes, fries

Steak Frites

8 oz prime top sirloin featuring our famous fully loaded crispy mashed potatoes, seasonal vegetables

JOEY Classic Steak

8 oz prime top sirloin, fully loaded crispy mashed potatoes, seasonal vegetables

Steak With Lobster

double patties, cheddar cheese, pickles, lettuce, roasted onion aioli

JOEY Cheeseburger

Grilled Chicken Club

chipotle mayo, cilantro chimichurri, corn guacamole, valentina's

Baja Cauliflower Tacos

two tacos, shrimp & cod, guacamole, valentina’s

Baja Fish Tacos

tataki-style steak, ponzu sauce, seared salmon sushi or tuna & avocado crunch roll

Steak & Sushi

marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion

Tuna & Avocado Crunch Roll

tempura shrimp, avocado, spicy mayo, tobiko

Sushi Cone

Wedge Of Garlic Toast

harissa grilled chicken, marinated chickpeas, grilled artichokes, roasted peppers, kalamata olives, gem tomatoes, jasmine rice, hummus, tzatziki

Mediterranean Bowl

korean chili spiced tofu, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice

Crispy Tofu Bowl

sashimi grade ahi tuna poke, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice

Tuna Poke Bowl

crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing

Katsu Chicken Salad

seared rare, mango, peanuts, avocado, crispy gyoza strips, cilantro ginger dressing

Yellowfin Tuna Salad

fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette

Farmers Market

peanut salsa macha, mexican street corn and potato gnocchi ragout, pickled onions, cilantro

Chargrilled 10 Oz Pork Chop

grilled sirloin, shrimp, crispy onions, grana padano, truffle beurre blanc sauce

Steak & Ravioli Bianco

raspberry coulis, tahitian vanilla ice cream

Butter Cake

fresh raspberries, tahitian vanilla ice cream

Molten Chocolate Cake

strawberry compote, graham cracker crumble, strawberry whipped cream

Crème Brûlée Cheesecake

hand-folded pastry, toasted almonds, tahitian vanilla ice cream

Individually Baked Apple Pie

Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. If using, lightly dust ribs with 2 tablespoons flour and shake off excess — this helps with browning and thickening the braising liquid slightly.

Prep and season

Preheat oven to 300°F (150°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons neutral oil. When shimmering, add short ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until a deep mahogany crust forms. Transfer browned ribs to a plate.

Brown the ribs

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add smashed garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw taste.

Sweat aromatics

Pour 1 cup red wine into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce about half, 2–4 minutes. Return short ribs and any accumulated juices to the pot. Add 4 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 tablespoon Worcestershire sauce, and 1 tablespoon vinegar. The liquid should come about halfway to three-quarters up the ribs — add a little extra stock or water if needed.

Deglaze and assemble

Bring liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise until ribs are fork-tender and falling off the bone, about 2.5 to 3 hours. Check once at ~2 hours and rotate if necessary.

Braise

When done, carefully remove the pot from the oven. Transfer short ribs to a plate and tent with foil to rest. Remove and discard thyme sprigs and bay leaves. Skim off excess fat from the surface of the braising liquid with a spoon or use a fat separator. Reserve about 3 cups of the strained braising liquid for the au jus (see next section).

Rest and separate

Strain the braising liquid through a fine-mesh sieve set over a bowl, pressing on solids to extract flavor. Discard solids and skim any remaining fat. Measure out 3 cups of the strained liquid and pour into a small saucepan.

Bring the 3 cups of braising liquid to a gentle simmer over medium heat. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tablespoon unsalted butter to enrich and give the jus a glossy finish.

If you prefer a slightly thicker jus for better cling to the sandwich meat, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the simmering jus. Cook 1–2 minutes until slightly thickened. Keep warm over very low heat until serving.

In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, and 1 tablespoon chopped parsley (optional). Mix until smooth. Taste and add a pinch of salt if needed.

Prepare garlic butter

Split 12 mini rolls horizontally but keep bottoms intact if you prefer open-faced melting. Preheat broiler or oven to 425°F (220°C). Spread garlic butter evenly on cut sides of rolls. Place buttered rolls on a baking sheet, cut side up, and broil or bake 3–6 minutes until butter is melted and edges are golden and aromatic. Watch carefully to prevent burning.

Toast rolls

While rolls toast, using 2 forks or your hands (wear gloves if preferred), pull the cooked short rib meat off the bones and shred into bite-sized pieces. Remove any large chunks of fat or gristle. If the ribs were very large, trim into thin slices rather than shredding to fit mini rolls.

Shred short rib meat

If desired, spread 2 teaspoons Dijon mustard on the inside of the bottom half of each toasted roll. Pile a generous portion of shredded short rib (about 2–3 ounces per mini roll) onto each bottom roll. Top the meat with a heaping tablespoon of Gruyère (or enough to cover). Place assembled sandwiches under the broiler 1–2 minutes just until the cheese melts and bubbles — watch closely. Remove from oven.

Assemble sandwiches

Top with roll tops. Serve each mini short rib French dip with a small ramekin or shallow bowl of warm au jus for dipping or drizzling. Optionally garnish with pickled pepperoncini or sliced pickles and extra parsley.

Finish

beef short ribs (flanken or English cut), bone-in

kosher salt

freshly ground black pepper

all-purpose flour (optional, for dusting)

neutral oil (vegetable or canola)

yellow onion, roughly chopped

carrot, peeled and chopped

celery stalks, chopped

garlic cloves, smashed

tomato paste

red wine (preferably dry)

beef stock (low-sodium preferred)

fresh thyme sprigs

bay leaves

Worcestershire sauce

apple cider vinegar or red wine vinegar

braising liquid (strained from short ribs)

unsalted butter

cornstarch (optional, for slight thickening)

cold water (for slurry, if using cornstarch)

salt

mini hoagie rolls or slider rolls

unsalted butter, softened

garlic cloves, minced

fresh parsley, finely chopped (optional)

Gruyère cheese, thinly sliced or shredded

Dijon mustard (optional, for spread)

pickled pepperoncini or sliced pickles

microgreens or additional chopped parsley

Cut potatoes into 1/3" (8 mm) thick sticks. Rinse in cold water to remove excess starch, then soak in a bowl of cold water for 20–30 minutes. Drain and pat completely dry with a clean towel.

Cut and soak

In a heavy pot or deep-fryer, heat vegetable oil to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with 1/2 tsp salt, and keep warm in a low oven (200°F / 95°C) while finishing the rest of the dish.

Second fry (crisp)

While fries blanch, heat 2 tbs olive oil in a small skillet over medium heat. Add sliced garlic and sauté 30–45 seconds until fragrant (do not brown). Add halved cherry tomatoes, balsamic vinegar, red pepper flakes (if using), 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, 6–8 minutes until tomatoes soften and release juices and mixture thickens slightly. Remove from heat and keep warm.

In a small bowl, mash together 2 tbs softened butter, minced garlic, chopped parsley, lemon zest, 1/8 tsp salt and a pinch of black pepper until smooth. Refrigerate briefly if you need it to firm up, or keep at cool room temperature until service.

Bring steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl. Sear steak 2.5–3 minutes on the first side without moving to develop a deep crust. Flip and sear 2–3 minutes for medium-rare (adjust time ±1 minute for thinner/thicker cuts). For accuracy, target internal temperature 125–130°F (52–54°C) for medium-rare. If steak is thick and needs more time, reduce heat to medium-high and cook until desired doneness.

During the last 30 seconds of cooking, add a spoonful of the garlic butter to the pan (or set a knob on top) and tilt the pan to spoon melted butter over the steak to baste. Remove steak to a cutting board and rest 5–7 minutes tented loosely with foil. While resting, top the steak with the remaining garlic butter to melt over the meat.

In a bowl, whisk 1 tsp olive oil, 1/2 tsp lemon juice, 1/16–1/8 tsp salt and a pinch of black pepper. Toss rocket just before plating to lightly dress and keep leaves crisp.

Slice the rested steak against the grain into 1/4" thick slices. Arrange fries on the plate, place sliced steak alongside, and spoon preserved cherry tomatoes beside or over the steak as desired. Add a small handful of dressed rocket to the plate. Optionally grate a little lemon zest over the steak or squeeze a few drops of lemon over the rocket for brightness. Serve immediately so fries stay crisp and garlic butter is melted over the steak.

6 oz (170 g) beef steak (ribeye, striploin or sirloin), about 1" thick

Kosher salt

Freshly ground black pepper

Neutral oil (vegetable or canola)

Unsalted butter, softened

Garlic, finely minced (about 1 large clove)

Flat-leaf parsley, finely chopped

Lemon zest

Salt

Black pepper

Cherry tomatoes, halved

Extra-virgin olive oil

Balsamic vinegar

Garlic, thinly sliced

Red pepper flakes (optional)

Rocket (arugula)

Fresh lemon juice

Russet potatoes, peeled (about 2 medium)

Vegetable oil for frying

Microplane or lemon wedge (optional, for finishing)

Remove the 8 oz top sirloin from the refrigerator 30–40 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels.

Bring steak to room temperature

Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Season steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat.

Preheat pan

Place the steak in the pan and sear, undisturbed, for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, crushed garlic and thyme to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak repeatedly (baste) for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +1–2 minutes per side for medium or well-done.

Sear and baste

Transfer the steak to a cutting board and let rest for 5–7 minutes loosely tented with foil. Resting allows juices to redistribute.

Rest steak

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil. Reduce to a simmer and cook until potatoes are very tender when pierced, 12–15 minutes. Drain thoroughly.

Cook potatoes

Return drained potatoes to the pot off heat. Add 3 tablespoons unsalted butter, 1 tablespoon whole milk, 1/2 cup shredded cheddar, and 2 tablespoons sour cream. Mash until mostly smooth but still slightly textured for good bite. Stir in crumbled bacon and sliced green onions. Season with 1/2 teaspoon black pepper and salt to taste.

Mash and mix

Heat 2 teaspoons olive oil in a nonstick or stainless skillet over medium-high heat. Add the mashed potato portion in a compact round (or use a ring mold) and press down firmly to form a 1-inch thick cake. Cook undisturbed 3–4 minutes until golden and crisp on the bottom. Flip carefully in two halves or invert onto a plate then slide back to brown the other side 2–3 minutes. Transfer to plate and keep warm.

Crisp the mashed potatoes

Trim and prepare 1 cup of seasonal vegetables. If using asparagus or broccolini, trim woody ends; if using baby carrots, peel if desired.

Prepare vegetables

Option A - Roast: Toss vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet and roast in a 425°F (220°C) oven for 8–12 minutes until tender-crisp and lightly browned. Option B - Sauté: Heat 1 tablespoon olive oil in a skillet over medium-high heat, add vegetables and cook 5–7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper.

Roast or sauté

If desired, squeeze a little lemon over the vegetables just before serving to brighten flavors.

Slice the rested steak against the grain into 3/4-inch slices. Place the crispy loaded mashed potato cake alongside the steak slices and arrange the seasonal vegetables on the plate.

Optional: top the steak with a pat of compound butter or serve with steak sauce on the side. Serve immediately.

prime top sirloin steak

neutral oil (canola or vegetable)

garlic cloves (crushed)

fresh thyme sprig

Yukon Gold potatoes (peeled, cut into 1- to 2-inch cubes)

salt (for boiling)

whole milk

cheddar cheese (sharp, shredded)

sour cream

green onions (finely sliced)

bacon (cooked crisp, crumbled)

olive oil (for crisping)

black pepper

additional salt (to taste)

seasonal vegetables (e.g., baby carrots, asparagus, broccolini)

olive oil

fresh lemon (optional, for finishing)

compound butter or steak sauce

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Bring steaks to room temperature

Season both sides of each steak generously with kosher salt (about 1 tsp per steak) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (preferably cast iron) over high heat until smoking hot, about 4–5 minutes. Add 2 tbs neutral oil and swirl to coat.

Add steaks to the pan, spacing them so they do not touch. Sear without moving 2.5–3 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steaks continuously (baste) for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing and saucing.

While steaks rest, make the lobster butter sauce. In a small saucepan over medium heat, add the minced shallot and 1 tbs butter; cook until softened and translucent, about 2 minutes.

Deglaze the pan with 2 tbs dry white wine, scraping up any browned bits. Reduce by half, about 1–2 minutes.

Lower the heat to low. Whisk in the cold butter, one cube at a time, to emulsify into a smooth, silky sauce. Do not let the sauce boil; keep it just warm.

Stir in the chopped cooked lobster meat, 1 tsp lemon juice, chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Heat just until lobster is warmed through, about 30–45 seconds. Taste and adjust seasoning.

Spoon 2 tbs of lobster butter sauce over each rested steak just before serving.

Place peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture.

Mash the potatoes with 3 tbs butter, 1/2 cup warm milk, and 2 tbs sour cream until mostly smooth but slightly rustic. Stir in 1/2 cup shredded cheddar, crumbled bacon, green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste.

For a crispy finish, heat 1 tbs olive oil in a nonstick or cast iron skillet over medium-high heat. Spoon individual portions of mashed potatoes into the skillet, pressing slightly and flattening to form patties or a single cake. Cook 3–4 minutes per side until a golden-brown crust forms.

Transfer crispy mashed potatoes to the plate and keep warm until serving.

Trim and prepare vegetables (snap off woody ends of asparagus, peel baby carrots if needed, trim broccolini). Pat dry.

Toss vegetables with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

For quick roasting: preheat oven to 425°F (220°C). Spread vegetables on a single layer on a baking sheet and roast 8–12 minutes until tender-crisp and edges are lightly browned. For sautéing: heat a skillet over medium-high heat and cook vegetables in a single layer, stirring occasionally, 6–8 minutes until tender-crisp.

Finish vegetables with a squeeze of lemon juice from the lemon wedges just before plating.

Slice each rested steak against the grain into 3–4 slices. Arrange steak slices on plates alongside a portion of crispy mashed potatoes and a helping of seasonal vegetables.

Spoon the warmed lobster butter sauce over the steak slices (about 2 tbs per steak) and sprinkle any remaining chives on top.

Garnish plates with lemon wedges and serve immediately.