In late March 2025, the presence of actors Sydney Sweeney, Glen Powell, and John Stamos in Dallas turned into a culinary celebration. During their visit to Joe Leo, a Tex-Mex restaurant, they enjoyed meals that have now been immortalized on the menu. The establishment capitalized on this star-studded encounter by naming three new dishes after the celebrities themselves. Each dish reflects the personal preferences of these famous diners, offering fans an opportunity to taste what their favorite stars savored during their time in Texas.

Celebrity-Inspired Delights Hit the Menu

During a vibrant spring evening in Dallas, Hollywood icons Sydney Sweeney, Glen Powell, and John Stamos dined at Joe Leo, leaving a lasting mark with their meal choices. Sweeney’s Soft Chicken Tinga Tacos have become a signature item named in her honor, while Powell's love for beef picadillo tacos inspired Glen’s Golden Tacos. Additionally, Uncle Jesse’s Jumbo Shrimp Brochette pays tribute to John Stamos, whose character from Full House remains beloved. These dishes are available at half-price throughout April, making them accessible to fans eager to relive the magic of the stars’ visit. The trio were in town for Sweeney’s sister’s wedding, where Powell served as a groomsman, adding a personal touch to their Dallas adventure.

Beyond Joe Leo, the pair were spotted enjoying the nightlife at Park House, a private club, and dining at Hudson House, further enhancing the city’s reputation as a hotspot for celebrity sightings.

Joe Leo Fine Tex Mex is located at 2722 N. Fitzhugh Ave., Dallas, inviting visitors to explore its newly expanded menu inspired by Hollywood glamour.

From a journalist's perspective, this story highlights how local businesses can leverage celebrity visits to create memorable experiences for customers. By integrating pop culture into their offerings, restaurants like Joe Leo not only attract attention but also foster community engagement through shared excitement over star-studded moments. It serves as a reminder of the power of creativity and adaptability in today’s competitive dining scene.