Joe’z is a restaurant and market that draws inspiration from the old Hop-In Market that once buzzed with the Prep community down the street. Seattle Prep alumni Christian Deysine ‘15 and Jackson Hazzard ‘15 have set out to revive a cherished sense of community through their new restaurant.
Deysine, a graduate of Boston College, initially pursued a career in corporate finance but soon discovered his true passions lay elsewhere. He left the corporate world and dove headfirst into the food industry, starting with burger pop-ups.
“Pop-ups are a lot of work,” Deysine shared, reflecting on the challenges of hauling equipment, preparing food, and constantly looking to secure jobs. Realizing the potential of their product, Deysine and Hazzard, decided to trade mobility for stability and opened a brick-and-mortar restaurant.
The name Joe’z is a nod to where Deysine and Hazzard first met, at St. Joseph elementary school. For Deysine, the goal is clear: “When I first envisioned this place, I thought about how everyone went to the Hop-In for lunch or after school. It was a place the community really cherished, and I hope I can help recreate that.”
Located where Little Lago was in Portage Bay, the turn-key space offers a blend of restaurant and market. The menu features a variety of breakfast and lunch favorites, from egg sandwiches and Caesar salads with homemade dressing, to an array of burgers and sandwiches paired with fries, tater tots, and their signature Joezause. For coffee lovers, the full espresso bar is a must-try, and the market side provides small convenience items, making Joe’z a one-stop shop for the neighborhood.
Open from 7 a.m. to 9 p.m. for the market and 7 a.m. to 3 p.m. for breakfast and lunch, Joe’z aims to serve as a versatile space where customers can grab a meal, shop for essentials, or simply hang out.
For Deysine, leaving finance was a leap of faith, but it’s one he doesn’t regret. “I was never really passionate about finance, but with this, I feel like I want to go to work each day and have something to get better at.” His co-owner, Hazzard, brought valuable experience from his time managing the wine section at Costco, which has helped streamline operations like curating and inventory.
The pair is committed to making Joe’z a thriving hub for the community. “I love that I am already reconnecting with my community, from old classmates to Prep teachers,” Deysine said. “I think that this casual run-in helps build positive, natural relationships with people.”
While the ultimate goal is to make Joe’z self-sustaining enough for its owners to take a step back, Deysine and Hazzard are focusing on the present. “It’s already really hard managing one restaurant, but who knows—hopefully, long-term, I could have multiple restaurants,” Deysine remarked. “But I don’t want to think about those potential restaurants until we can get this place to be the best it can be.”
Above all, Joe’z is about passion and connection. “I realized, and I hope others do too, that at the end of the day you are going to be by far the best at what you are passionate about,” Deysine concluded.
