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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

What's Crackin'

James Beard Eats Week

Each year the James Beard Awards celebrate America’s best and brightest culinary professionals. As Chicago, once again, gets ready to host the “Oscars of the food world,” Joe’s will feature a special James Beard-inspired dish as a part of James Beard Eats Week. So, be sure to stop in between April 27-May 7, and enjoy our special Seared Scallops with Sunchoke Puree and Toasted Sunflower Seeds.

Celebrate National Burger Month at Joe’s

May is National Burger Month, and in honor of the occasion, Joe’s is whipping up a special burger, available for a limited time.

Behold the Triple Crown Burger. Inspired by executive chef Justin Diglia’s southern roots (and the greatest accomplishment in Thoroughbred Horse racing) it features an eight ounce ground beef patty, topped with Pimento cheese, bourbon maple bacon, red onion, a fried green tomato and lettuce, served on a biscuit bun with a side of French fries.

Pro Tip: wash this delicious burger  down with a Revolution Sun Crusher!

Whole Pies To-Go

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.

Pie it Forward™

This month at Joe’s, Pie it ForwardTM with a slice of our Strawberry Ice Cream Pie. It features creamy strawberry ice cream in chocolate cookie crust, covered in chocolate, and drizzled with marshmallow sauce.

Throughout the month of April, Joe’s will donate $1 from every slice sold to Cubs Charities, which aims to improve the lives of children and families across Chicago and beyond through increased access to sports opportunities and target improvements in health, fitness and education for those at risk…#PieitForward.

 

How to Crack a Stone Crab

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.

JOE’S MUSTARD SAUCE

INGREDIENTS
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

METHOD
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

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.

You’ll receive recurring monthly messages from an automated system. Msg & data rates may apply. Text STOP to stop. Consent to text messaging terms not required for purchase. Mobile T & C’s: leye.com/terms-of-use & Privacy Policy: leye.com/privacy-policy

Bloomberg Pursuits: The Best Steaks in Chicago

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.

Wine Spectator: Sommelier Talk with Kevin Bratt

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.

Business Insider: The Best Steakhouse Every State

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.