JOEY at The Village at Westfield Topanga, welcomes you to modern-American dining experience reflecting a mid-century flare. This vibrant and polished setting with an open kitchen design, presents a locally and globally inspired handcrafted menu .
Lead by Executive Chef Chris Mills,(who has competed on Iron Chef Japan, placed fifth in the world at the Bocuse d'Or, and has cooked for the prestigious James Beard Foundation), the team has researched and got to know local businesses, farmers and suppliers. Chef Mills combines his classic culinary training with a passion for travel, global cuisine, and regionally sourced ingredients.
The menu is not the only inviting element at JOEY, as the design offers a pallet that is both warm and inviting; a synthesis of casual new and reclaimed materials used in complementary textures and patterns. Playful accents in artwork, signage, and furniture compliment the back drop of natural materials.
"We are extremely excited about the design of this location," said Meghan Pitt, Project Designer for JOEY," it is important to have connections within the community, partnering with studios who share the same focus around craftsmanship, timelessness and innovation. You can see this throughout the restaurant from our menu, ingredients and the art featured on the walls."
Local Los Angeles artist, Alexandra Grant, with her Body (13) after Michael Joyce's "thigh" (2009) is s featured in the waiting lounge. Also showcased is Jay Reyes or @sequence_ as he's better known, an LA photographer who takes his work to new heights. "Supporting local artists is important to us as we want to reflect the communities, we're part of. We've collaborated with other fabricators including ,Works Custom Lighting out of Los Angeles on a large-scale dining chandelier and oversized patio drum pendants," said Pitt.
Through a strong partnership with a local metalworkers, JOEY Woodland Hills feature a 12 foot high backlit wine wall with antiqued mirror and brass angled shelving as well as custom steel glazing windows to see the culinary team in action at all times.
A custom steel and antique mirror liquor display creates a focal point at the patio bar, allowing the buzz from the bar to be reflected into the surrounding patio dining area. Central to the patio with seating for 101, is a 23 foot New Zealand Christmas Tree, which was salvaged from a ranch style property on the bluff at Point Dume, Malibu.
Start your dining pleasure selecting from casual classics to more globally inspired dishes..
For Smalls + Shares enjoy: Korean fried cauliflower made with sweet spicy Korean chili miso paste, toasted sesame seeds; duck poutine, thick cut fries, peppercorn gravy, Vermont cheese curds; pan fried gyoza, pork dumplings with hot mustard sauce; sliders royale, hand pressed patty, secret sauce, pickles, American cheese; grilled Spanish octopus with citrus glaze, sun dried olives, fennel and grapefuit salad; lettuce wraps with wok veggies, oyster sauce, crispy noodles, cilantro and peanuts (shrimp or chicken can be added); and West coast chowder.
Sushi highlights are ahi tuna tacos; rainbow rolls, sushi cones with tempura prawns, avocado, spicy mayo, tobiko; yellowfin tuna takai and steak+sushi, a Japanese surf & turf , takaki style.
Specialty salads include the superfood 500 salad with organic red quinoa, wheat berries, raw veggies, watermelon radish, almonds & avocado; yellowfin tuna salad; farmers chopped chicken salad and blackened salmon Caesar . In the sandwiches and burgers section there's grilled chicken, BBQ chicken, ahi tuna, Baja fish tacos; protein style burger; and veggie burger.
Casual favorites are Skuna Bay salmon filet; lobster & prawn ravioli; Panang coconut curry prawns, Bollywood butter chicken miso ramen bowl and wild mushroom Casarecce pasta.The Steakhouse features USDA Prime sirloin, steak frites, New York steak, filet mignon, steak with blue cheese crumble and steak and prawns. Simply itself : is the signature chicken brined for 24 hours for maximum moisture and then spit roasted hourly to perfection.
The icing on the cake includes: baked to order apple pie with oat almond topping, and yummy Canadian maple ice cream; molten chocolate cake, key lime pie and made to order ice cream with different flavors daily.
"The Way They Pour" cocktails include: elderflower collins with New Amsterdam gin, elderflower and grapefruit; Passionfruit margarita with El Jimador tequilia, passionfruit, mango, lime, eggwhites; real peach Bellini with Appleton V/X rum, real peach molasses, sparkling wine and red sangria; spa cosmo martini, vodka, fresh muddled cucumber, cranberry juice, and lime; stiff lemonade with pearl vodka fresh lemon-lime slush.
Barrel fresh wine on tap keeps wine perfectly intact until the very moment the glass is poured which keeps the wine perfectly intact until the very moment the wine is poured which means your wine is served at its optimal freshness and perfection just as the wine maker intended. There is an incredible menu of wines from California and around the world, and a good choice of beers. JOEY Woodland Hills is located at 6344 Topanga Canyon Blvd, in Woodland Hills and open seven days a week from 11 a.m. to closing. Phone (818) 340-5639
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