Joey’s Barracks Row at 527 Eighth Street SE expects to open mid-December.
Family Dining Returns to Barracks Row – Joey’s Is Opening Soon
by Larry Janezich
John Boyle, who opened the popular Marty’s family dining on Barracks Row 20 years ago is bringing family dining back to the location in December. Six years after opening Marty’s, Boyle leased the space to CAVA which opened in 2009 and closed November 28, 2021. Though successful on Barracks Row, CAVA did not renew their lease, having decided to change their business model and expand their new concepts to other locations.
Boyle says CAVA was a great tenant and he tried to get a good operator to succeed them. He said that he was uncomfortable with some people who were interested in operating a restaurant with entertainment who appeared to be interested in opening a club and decided to jump back into the restaurant business in his old location.
He redesigned the layout to open up the space and give it a lighter, brighter, friendlier atmosphere. Boyle says he doesn’t expect to have entertainment except for 1980’s background music and wants Joey’s to be a place “where people can eat, drink, meet their neighbors and friends and have a conversation without yelling.” He hopes to open the second week of December. As is the trend for Capitol Hill restaurants, the new design includes event spaces.
Joey’s will be run by two managing partners:
Rob Gilson, ex Executive Chef at the U.S. Senate and graduate of Culinary Institute of America will oversee the kitchen and menu.
Terry Cullen, who Boyle says is an old friend, will come to Joey’s from being the general manager at Tommy Joe’s Bar and Grill in Bethesda and manage the front of the house.
Boyle says the main focus of the menu will be ala carte family meals – “Everything on the menu will be on the diner’s table in 12 minutes. I want neighbors to know that if they come here and sit down, the food comes out quickly.” The moderately priced menu is strictly American cooking, including salads, soups, chili, wings, burgers, sandwiches, beef brisket, ribs, chicken breast, salmon filet, spaghetti & meatballs, grilled vegetarian shishkabob. There’s a menu for kids with kid sized portions of hamburgers, hot dogs, and spaghetti and meatballs. Gilman says he will weave in daily seasonal specials which could include rib eye, roast chicken, London broil, meatloaf, and fish and chips.
Boyle says he will start with dinner and maybe do lunch later and says he “wants the place to be known to be consistent, fast, and good.” “And with the best burger in the city,” added Gilson.
Hours:
- Friday, Saturday, Sunday: noon until midnight, kitchen closes at 11pm.
- Tuesday, Wednesday, Thursday, 4pm until midnight, kitchen closes at 11pm.
- Closed Monday
Asked about the name, Boyle says there is no actual Joey – he was searching for a name that was not already a trademark and hit upon Joey’s of Barracks Row.
Here’s what you see when you enter.
The bar.
The light-filled first floor rear of the restaurant features a raised dining platform which can be turned into a podium platform for events.
The upstairs dining area overlooks 8th Street.
Dining al fresco just off the upstairs dining area – which can double as event space upon demand.