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
Our Savor The Summer scratch off promotion has begun! If you’re not familiar, the Savor the Summer promotion is a booklet of 60+ coupons that are mailed to you and are valid at participating Chicagoland Lettuce Entertain You restaurants. Each coupon can be worth something a little extra, but you have to visit the restaurant to have your coupon scratched off to reveal what you’ve won.
Want to get a Savor the Summer coupon booklet?
Member of our Frequent Diner Club? Request yours here!
If you’re not a member of the club, request yours here!
Join us at Joe’s for some of your favorite summer dishes and don’t forget to bring your Scratch Off coupon!
Throughout the month of August, Pie it Forward at Joe’s with slice of our seasonal Peach Huckleberry Pie. The perfect summer dessert, it features a traditional housemade pie crust filled with fresh yellow peaches and huckleberries, served with a scoop of vanilla ice cream.
In Chicago, Joe’s will donate $1 from every slice sold to the USO of Illinois, dedicated to strengthening America’s military members by keeping them connected to family, home and country throughout their service…..#pieitforward
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 month’s Sommelier Series will focus on four incredible wines from one of Spain’s finest winemakers, Raúl Pérez. We’ll be pouring August 21 –27, so stop in for a bite and a sip and enjoy!
Not to be confused with Albariño, Albarín is a grape variety indigenous to northwest Spain, and rarely found outside of that area. If you’re looking to stump your wine friends with a selection they’ve never tried before, this will do the trick! When I met with Raúl in Spain, we sampled an older vintage of this wine from a 1.5L bottle, and I was intrigued by its freshness and elegance. The 2011 Raúl Pérez, Rara Avis, Albarín, Bierzo, Spain ($11 per 3oz / $22 per 6oz) offers the same polish and focus that I first experienced. Lively notes of orange blossom, followed by hints of fennel, evolve into a full bodied yet complex palate. This is a great pairing for fresh oysters.
Aging wines at the bottom of the ocean might be the most radical technique used in winemaking, and that is exactly what Raúl does with the 2015 Raúl Pérez, Sketch, Albariño, Rías Baixas, Spain ($15 per 3oz / $30 per 6oz). Once bottled, the wine is kept for several months at the bottom of the Atlantic Ocean, just off the coast of Rías Baixas, Spain. The environment is perfectly suited for aging Albariño, with relatively no light, an average temperature of 50˚-55˚, and high pressure with no oxygen. Alluring notes of fresh tropical fruits easily transition in to a complex and thought-provoking wine with focused acidity and minerality. It makes a perfect match for our famous King Crab.
Not to be outdone by his white wines, Raúl has been cultivating some of the most unique and rare red wine varieties on earth. The 2011 Raúl Pérez, Prieto Picudo, Tierra de Leon, Spain ($12 per 3oz / $24 per 6oz) is dark and inky in color, and a perfect example of the potential of the Prieto Picudo grape variety. With characteristics reminiscent of Tempranillo, this wine offers spice-accented notes of blueberry and violet. On the palate it is extremely textured, exhibiting layers of dark chocolate with an extremely long finish. This is a perfect partner for our Double-Cut Colorado Lamb Chops with Mint Chimichurri.
Mencia, found in Northwest Spain, is known for its pale yet highly fragrant wines, which are meant for early consumption. Bright and vibrant potpourri notes on the nose of the 2014 Raúl Pérez, Ultreia de Valtuille, Bierzo, Spain ($13 per 3oz / $26 per 6oz) are complemented by fresh minerality, with smoke-accented red fruits on the palate. This wine is meant for Wild King Salmon.
Wine Tip: Spain produces wine in nearly every corner of the country. The wine list at Joe’s showcases many of these that are rarely found in the United States. I recommend expanding your palate and exploring Spain’s esoteric selections- they won’t disappoint!
Follow me on twitter @invitisveritas. Tell me what’s in your glass #wiyg
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.