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
You know what they say… rosé all day! We’re welcoming summer with four uniquely different but amazing rosé wines. Stop by Joe’s May 22 – 28 to taste your way through these selections, normally only sold by the bottle.
Located in the heart of the Loire Valley, near the town of Tours, Charles Joguet is producing some of the most exciting wines in the world. A perfect example of the region’s food-friendly wine is the Charles Joguet, Chinon, France ($10 6oz / $40 per bottle). Hints of orange zest and red berries evolve into layered notes of blood orange. A subtle richness on the palate creates a nice pairing for our Salmon Au Poivre.
Steve Matthiasson has a simple, yet effective, wine philosophy: winemaking is a natural extension of farming, and wines should respect the purity of variety and individuality of the site. The Matthiasson, Napa Valley, California ($11 6oz / $44 per bottle) reflects the regional expression of the grapes used to create this wonderful rosé. Light in color and aromatics, it is fresh and crisp, with lifted notes of red fruit and strawberry. Try it with our Charred Octopus Salad.
One of my favorite wines comes from the windswept coast of Provence, France. The Clos Cibonne, Provence, France ($12 6oz / $48 per bottle) is a unique rosé made from the grape Tibouren. The wine is fermented in stainless steel and aged under flor (a style of winemaking used for production of Sherry) in 100-year-old foudres. The result is bone dry, with orange peel and herbs on the nose, followed by fresh fruit and a veil of salinity on the palate. This gem is a perfect match for our Bone-In Alaskan Halibut.
Ken and Grace Evenstad first started making world class Pinot Noir in the Dundee Hills of Oregon in 1989. Since then, they have been setting the region’s standard for premium wines. Their proprietary rose offers notes of perfectly ripe raspberry on the nose, supported by subtle red fruits on the palate. The Domaine Serene “R”, Oregon ($13 6oz / $52 per bottle) is precise and polished on the finish, making it a great aperitif to enjoy before any meal.
Wine Tip: If you can’t decide between white or red, consider rosé a suitable alternative. Typically subtle on the palate, with modest levels of acidity and tannin, it works well with a wide range of cuisines.
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Join us in celebrating National Burger Month. Throughout the month of May, Joe’s Seafood, Prime Steak & Stone Crab will offer a special burger available for one month only. A nod to Joe’s food philosophy of using the best possible ingredients, simply prepared, executive chef Justin Diglia has created the Americana Burger. Featuring two, thin pressed ground beef burger patties, the burger is topped with American cheese, diced red onion, iceberg lettuce and thinly sliced pickles, all on a toasted sesame seed bun with Louis Dressing and served with French fries.
This month at Joe’s, Pie it ForwardTM with a slice of our Strawberry Rhubarb Pie. Just in time for summer, this pie features a mix of fresh strawberries and rhubarb in a traditional flaky pie crust topped with a scoop of vanilla ice cream. Throughout the month of May, 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
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.