Joya Kitchen sits at the heart of the Boardwalk at Science Center Drive, a 195,000-square-foot life-sciences campus in Torrey Pines, where it functions as the daytime dining anchor for biotech and research workers in the surrounding labs. The all-day cafe runs on an organic, farm-fresh menu built around salads, sandwiches, bowls, acai, smoothies, and pressed juices, developed under Clique Hospitality's Chef/Partner JoJo Ruiz with Chef de Cuisine Ryan Bullock running the seasonal kitchen. Diet-flexible cooking is central to the program: vegan, vegetarian, gluten-free, and keto-friendly options run through the menu rather than sitting in a separate corner of it. The footprint matters as much as the food. A 4,000-square-foot indoor-outdoor layout — covered patio, courtyard, pool and foosball tables — turns the restaurant into a hangout and recreation hub during the workday, and an adjacent 10,000 square feet of conference and private dining space extends its reach into weddings, corporate meetings, and private events of varying sizes. The schedule is a deliberate fit for the campus rhythm: a weekday-only operation focused on breakfast and lunch, with a Thursday extension that adds an early-evening happy hour.

A 4,000-square-foot indoor-outdoor layout turns the restaurant into a hangout and recreation hub during the workday.