Joey’s Place
Joey Catalano of Seabrook Beach had never worked in the restaurant industry prior to this year. But when Beach Deck BBQ & Grill went up for sale, he saw an opportunity — the eatery shares a building with Catalano’s Market, owned by his father Sam. “My cousin owned the restaurant before me, and when they retired, I kind of took over and just continued pretty much what they did,” Catalano said. “I’ve been around it since I was about 16 years old, when they opened up. … I was always popping in and they’d show me different things. If they were trying something new on the menu, they’d say, ‘Hey, try this.’ Stuff like that.” Now known as Joey’s Place (207 Ocean Blvd., Seabrook, find them on Facebook @joeysplace603), the restaurant carries on the tradition of its predecessor with menu items like specialty burgers, sandwiches and appetizers, in addition to ribs, half-chicken entrees, pulled pork and other barbecue staples. The Scene recently caught up with Catalano to talk about his first season as owner of the restaurant, as well as what diners can expect when they visit Joey’s Place.
How long has Joey’s Place been around?
[I’ve] been open now for about six months. March 17, 2022, was the first day I opened — I figured St. Paddy’s Day was a good kickoff day. … My dad opened Catalano’s Market back in 2011 [and] Beach Deck BBQ, I believe, opened in the spring of 2012. … Back in 2017 there was a fire and we lost the whole building. So we rebuilt, and I helped my dad reopen the store. Then my cousin retired, it was up for sale and then I decided I was going to buy it.
What makes Joey’s Place unique?
All of the different people that come in. … There’s something for everybody. It’s all walks of life that come in, and everybody’s welcome here.
What is your favorite thing on your menu?
That’s a toss-up. … I’d have to say that I really like the As Is Burger, [which] comes with bacon, Swiss cheese, barbecue sauce and red onion.
What is something that everyone should try?
The chicken barb. If you haven’t had one, you have to try it. … It’s pulled chicken, lettuce and mayo on a lightly toasted roll.
What celebrity would you like to see eating at Joey’s Place?
Maybe Chef Emeril [Lagasse]. … When I was a kid, on Saturday mornings on Food Network I’d watch Emeril.
What is an essential skill to running a restaurant?
You’ve got to put in the time. Anybody can do it — you’ve just got to dedicate yourself.
What is your favorite thing about being on the Seacoast?
It’s [more] unique than anywhere else I have ever seen. It’s small and quaint, busy in the summer, but then you’ve also got your spring and your fall and your winter. … The scenery is beautiful, and it’s small, but there’s so much to see.
— Matt Ingersoll
Courtesy photo.
