Joe's Chicago | 60 E Grand Ave.Chicago, IL 60611 | 312.379.5637
Mon - Thurs 11:30 AM - 11:00 PM | Friday 11:30 AM - 12:00 AM | Saturday 11:00 AM - 12:00 AM | Sunday 11:00 AM - 10:30 PM
Join us for Cocktail Hour, Monday – Friday from 2pm – 5pm. Enjoy select beers, wines and cocktails, as well as cocktail hour bites such as Fried Green Tomato Sliders, Alaskan King Crab Roll, French Onion Dip with chips and Oysters on the half shell, all ranging from $5-$7.
Cocktail Hour is available in bar and lounge on a first come, first served basis; dine-in only.
From Key Lime to Banana Cream, Peanut Butter to Havana Dream, no meal at Joe’s is complete without a slice of our infamous pie. Enjoying a Joe’s pie doesn’t have to be reserved for dining at the restaurant though, as all of our whole pies are available for carryout. Varieties include: Key Lime, Peanut Butter, Havana Dream, Banana Cream, Boston Cream, Old Fashioned Apple, Coconut Cream, and Chocolate Fudge, as well as our seasonal pie of the month.
Prices vary by pie, ranging from $29.95-$34.95. Please allow 24-hour advanced notice. To place your order, call 312.379.5637.
This August, Pie it Forward at Joe’s with a slice of the Peach Huckleberry Pie. It features a traditional pie crust filled with a mixture of sweet summer peaches and ripe huckleberries, served with a small scoop of vanilla ice cream.
Joe’s will donate $1 from every slice sold to Pilot Light, dedicated to helping kids make healthier choices by connecting the lessons they learn in their classrooms, to the foods they eat on their lunch trays, at home, and in their communities. #pieitforward.
Just in time for Florida Stone Crab season, we’re teaching you the proper way to crack this prized crustacean.
Check out the video below for some tips and tricks, or better yet, stop into Joe’s and we’ll do the work for you!
Of course the perfect accompaniment to our stone crab is our famous mustard sauce. Try the recipe at home and pair it with your favorite seafood dishes.
1 oz. dry mustard
4 cups Hellmann’s Mayonnaise
2 Tablespoons Worcestershire Sauce
2 Tablespoons A1 Steak Sauce
1/2 Cup Whipping Cream
2 tsp. salt
Whip mayonnaise and mustard together in a mixing bowl for approximately one minute, scraping the bottom and sides of the bowl. Add remaining ingredients and whip until consistency is creamy.
Join the Joe’s Mobile Club and receive a complimentary slice of pie! Stay in the know on upcoming events, exclusive offers, special eats and promotions. Simply text JOESCHI to 70717 and instantly receive your first offer: a complimentary slice of key lime pie during your next visit to Joe’s.
Summertime means grilling time. After all, is it really summer until you’ve fired up the Weber for the first time? To make sure you are armed and ready, Joe’s executive chefs have created a summer grilling guide, providing you tips and tricks to take your summer barbecues to the next level.
Always remove meat from the fridge 30 minutes before grilling in order to ensure it comes up to temp. It will help the meat to cook more evenly. – Mark Lord, Joe’s Las Vegas Executive Chef
Maintaining a clean grill will result in a higher quality product. Debris left in grill will continue to char and could add off flavors to your food. Heat will maintain more consistent if your working with a clean grill. – Justin Diglia, Joe’s Chicago Executive Chef
Always use a thermometer to temp your steaks. 125 degrees is a good medium. Use that as a benchmark, and remember steaks tend to go up 5-10 degrees after you take them off the grill. – Chris Morvis, Joe’s DC Executive Chef
I always keep a spray bottle of water near by to put out any flare ups. Charred meats = bitter flavor. – M.L.
You don’t cook with your oven door open, so similarly you don’t want to grill with the top open. Keeping the grill closed helps control and regulate the heat. – J.D.
Don’t babysit the meats. Avoid constantly opening the lid and flipping or moving the meat around. Flip meats once and let the grill do the work. – M.L.
It’s one of the simplest tips, but also one of the biggest mistakes people make: rest your steak after removing it from grill. This allows juices to redistribute and ensures you don’t leave all the flavor on the plate from cutting into it too soon. – C.M.
A go-to, affordable cut of meat to feed the family? Tri Tip! Just be sure to cut against the grain. And for dessert: Honey and Bourbon Grilled Peaches with Vanilla Ice Cream. Toss peaches in honey, bourbon brown sugar and cinnamon. Grill 2-3 minutes and serve over vanilla ice cream! – M.L.
This year, celebrate Rosh Hashanah at Joe’s. On Sunday, September 9 and Monday, September 10, Joe’s will offer a special multi-course menu in honor of the holiday. Guests can enjoy traditional favorites such as Gefilte Fish with red beet horseradish, Bibb Lettuce and Chive Salad with chopped liver and Matzo Ball Soup. For the main course, choose from Herb Roasted Chicken, Braised Beef Brisket with red wine bordelaise, and Wild Alaskan Halibut en Papillote, all served with Fingerling Potatoes, Ginger Glazed Carrots, Israeli Couscous and Kasha Varnishkes. End the evening on a sweet note with a slice of Flourless Chocolate Cake or Apple Pie.
Cost of dinner is $54.95, plus tax (gratuity not included), and $24.95 for those 12 + under. The full Rosh Hashanah menu is also available for carryout and delivery.
Reservations are strongly recommended. Please call 312.379.5637 to make your reservation.
From Bloomberg Pursuits: Joe’s might be best known for its crab claws (the Miami flagship is the second-highest-grossing restaurant in the country, after Tao in Vegas. But Boston’s Ken Oringer favors the River North location for the opportunity to have the ultimate surf and turf meal. “For steak, I go to Joe’s Stone Crab,” enthuses Oringer. “Any place where I can get stone crab like Joe’s to start a meal and finish with a porterhouse (30 oz, $74.95) is the perfect spot for me. I go for their prime dry aged corn fed beef; it’s got a secret seasoning salt.”
—Recommended by chef/owner Ken Oringer of Toro, Boston and New York.
Read the full article here.
Deemed the Surf-n-Turf Sipping Specialist, Wine Spectator recently sat down with Joe’s Concept Beverage Director, Kevin Bratt, for their ongoing series: Sommelier Talk. Click here to read more about his award-winning career, wine philosophies, and what initially sparked his interest in the business.
Via BusinessInsider.com: Joe’s in Chicago does surf as well as it does turf. Customers praise the beef and seafood equally — you “can’t go wrong on the menu choice,” says one on Foursquare. Finish off the meal with the signature key lime pie. Read more here.