JOEY Valley Fair — Restaurant in San Jose

4.5 Stars. It would have been 4 stars had it not been for Shannon. She is a GM at one of their Canadian locations. The management team made the smart decision of bringing her and others here to assist in the opening and smooth operation of this large restaurant. She was very personable and we thoroughly enjoyed learning about Joey's, the executive chef, her support of some of the other US locations, etc.

Judging by the sheer number of reviews since opening less than a week ago, the anticipation was high and so was the demand for a reservation. Having such a large staff on hand was the best move to accommodate the crowded bar and dining areas.

The FOH staff was very friendly, attentive, well trained, knowledgeable, etc. in offering complimentary sparkling wine and water, shuttling patrons to either their table or one of the waiting areas. The handoff from the team in the main area to the team upstairs was seamless. The area upstairs had a large and lively bar, with various types of seating for dining. I especially liked the outdoor/garden area.

After being seated, there was a bit of a wait before we met our server. Fortunately, one of the managers came by to chat with us a bit which helped smooth things out. Once Angelina arrived and introduced herself, it was "smooth sailing" from then on out. The next time we plan to dine here, we are going to request that we be seated in her area.

*Scallop & Shrimp Ceviche - Great way to kick off a meal. The house made chips were perfect vehicles for the slightly sweet, with a bit of heat, shrimp and scallops. The dish could have used a bit more influence from the mint, though.

*Sushi Cone - I have to agree with Cherylynn on her assessment of them. In addition, there was no heat coming from the spicy mayo or crunch/pop from the tobiko.

*Sake Glazed Chilean Seabass - I was a bit hesitant in ordering this dish. Yard House's version with bok choy pretty much set the standard. I have to give props to Joey for their version. The presentation was dramatic, with one of staff members pouring the dashi broth right after the entree was delivered to me. It was a very tasty dish, with the fish cooked just right.

*Ravioli Bianco - This was a good dish as well. The portion size was surprisingly more than fair. The ravioli was al dente which might be an issue for some people. The shrimp was tender and the truffle beurre blanc sauce subtly flavored. If one is a bit heavy handed, the truffle flavor can be overwhelming. Not so in this case.

*Tap That Cake - Suspense, drama, and decadence all in one dish. "Drop the mic" as one would say. Nothing else needs to be said.

*Price of Admission - More than fair. My only gripe is that Joey's "tips on tax". I only realized this when I arrived home and reviewed the bill online. This was not evident because the bill was shown on a tablet and I simply selected one of the preset percentages. I am not sure if a printed copy/version is available.

@Shannon. Please enjoy your day off. ...

I had high hopes for this place since it’s considered a high end restaurant, but unfortunately, nothing about our experience met expectations. I’m usually generous with my reviews and love supporting new places, but this visit was disappointing from start to finish. Honestly, it felt overpriced for the quality of the food and how it was prepared and seasoned. The vibe gave off a mix of LA and Miami, but overall, it was just okay.

We came to celebrate my partner’s birthday, and sadly, it will be our first and last time here.

When we arrived, the wait was short, about 10 minutes, and we were offered a complimentary glass of sparkling champagne, which was a nice touch. However, once seated, things went downhill quickly.

The restaurant was extremely hot since it was outdoor. So my partner and I were literally sweating, and we weren’t dressed warmly. When we asked if the A/C or fans were on, we were told the system was down. So we spent the entire meal fanning ourselves, which was incredibly uncomfortable.

Now the food… was nothing special: • Spicy Crab Dip: Just okay. The accompanying bread was very hard. • Szechuan Chicken Lettuce Wraps: Reminded me of sweet soy glazed chicken from Panda Express, served with lettuce. Not trying to be harsh, that’s genuinely what it tasted like. • Truffle Fries: Tasted like plain fries, no truffle flavor. • Seared Salmon Sushi: Tasted more like a California roll topped with salmon, nothing special. • Steaks: We ordered the Prime New York Steak and upgraded the Joey Classic to a Filet Mignon, both were dry and lacked seasoning. • “Fully Loaded Mashed Potatoes”: Our server mentioned this was their “specialty.” This was probably the biggest letdown. It came wrapped in a wonton wrapper with bacon bits and sour cream… nothing close to what was advertised or expected. Should’ve sticked to regular mashed potatoes… 😂 • Drinks: We tried the Watermelon cocktail and the Old Fashioned, both were underwhelming.

We ended up not finishing our food and cut the dinner short. When reviewing the bill, I noticed an extra steak and lobster charged. Thankfully, our server caught the mistake and removed it before I brought it up, still, always double check your bill.

As we were there for a birthday, I had specifically requested a mini dessert plate (like a brownie with “Happy Birthday” written on it). After waiting 10 minutes, our server returned and said there were none left. As we were leaving, the table next to us received the exact birthday plate I had requested. That felt incredibly disrespectful and made us feel discriminated against for making a simple, polite request.

Our server was friendly, and I do want to give them credit for that, but the overall experience was disappointing. From the uncomfortable environment and underwhelming food to the billing issue and the birthday dessert mishap, this just wasn’t it.

We won’t be returning, and we’ll be sure to let our friends and family know about...

I had the pleasure of dining at JOEY Restaurant at Valley Fair in Santa Clara, and I must say—this is a welcome addition to the culinary scene near Santana Row. From the moment I entered, I was struck by the sophisticated yet approachable ambiance. The space is modern, well-appointed, and thoughtfully designed to balance lively energy with comfort, ideal for both casual lunches and special gatherings.

We began our experience with a selection of starters. The Sushi Cone was a standout—featuring tempura shrimp wrapped in a crisp seaweed shell with avocado, spicy mayo, and a delicate pop of tobiko. It delivered a balanced bite of texture and umami that lingered pleasantly.

The Scallop & Shrimp Ceviche brought bright flavors to the table with avocado, red onion, cilantro, mint, and a lemongrass-pineapple dressing. While I appreciated the creativity and tropical flair, I found the lemongrass slightly overpowering and might have preferred a version that leaned more toward a classic Peruvian-style ceviche. That said, the seafood was fresh and expertly prepared, and the housemade yellow corn tortilla chips offered a great vehicle for each bite.

Next came the Spicy Crab Dip, served warm with grilled artisan sourdough. The dip itself was decadent and filled with sweet lump crab meat—clearly the star of the dish. My only note would be the ratio of bread to dip; a bit less bread or a thinner cut might allow the dip to shine more prominently.

For mains, the Sake Glazed Chilean Seabass was nothing short of exceptional. The fish was cooked to a perfect flake, with the richness of the seabass beautifully complemented by the savory-sweet glaze. Accompanied by wok-fired vegetables, gold potatoes, and immersed in a dashi broth, this dish delivered depth and warmth—a comforting yet refined plate.

The JOEY Classic Steak—a 7 oz prime top sirloin—was also a success. Cooked precisely to temperature, it was well-seasoned and juicy, and the real surprise came in the form of their fully loaded crispy mashed potatoes. These were unlike any I’ve had before—creamy inside, crisp on the outside, and topped with an indulgent array of toppings. We paired this dish with a bottle of Daou from Paso Robles, a red that offered bold fruit and elegant structure, enhancing the richness of the steak.

Service throughout was professional, attentive, and genuinely warm. Our server was knowledgeable about the menu and offered insightful wine pairings without being intrusive.

In conclusion, JOEY Valley Fair is a restaurant that balances culinary ambition with crowd-pleasing appeal. While a few minor tweaks could elevate certain dishes, the overall experience was polished, satisfying, and thoughtfully curated. I look forward to returning and exploring more of the menu. This is a strong contender for one of the best upscale-casual dining spots in Santa Clara.

Bravo to the team—and welcome to the...