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
This month’s Sommelier Series will feature four incredible selections from Napa Valley’s premier winery – Darioush. Visit us February 19-25 to sample one or all of these wonderful wines.
Extremely aromatic and pleasing to the senses, Darioush, Viognier, Napa Valley, California ($9 3oz / $18 6oz) presents alluring floral notes on the nose, followed by honeysuckle, apricot and quince on the palate. This grape is a rarity in Napa Valley, making it a special pairing for Grilled Mahi Tacos.
Our Jumbo Lobster consistently wins best pairing for the Darioush, Chardonnay, Napa Valley, California ($10 3oz / $20 6oz). Using fruit sourced from cooler vineyard sites in southern Napa Valley, the initial hints of fresh pear and orange zest are complemented by perfectly integrated layers of toasted brioche and hazelnut.
The Darioush, Merlot, Napa Valley, California ($14 3oz / $28 6oz) is produced using grapes from their own vineyards atop Mount Veeder as well as the Napa Valley floor. Meticulous attention to detail paves the way for a perfectly polished and delicious Merlot. Alluring notes of lavender and cinnamon are surrounded by warming flavors of mocha and blackberry. Try this with our Double-Cut Colorado Lamb Chops with Mint Chimichurri.
One of Joe’s most popular wine selections is the Darioush, Cabernet Sauvignon, Napa Valley, California ($18 3oz / $36 6oz), a slam dunk pairing for our Signature Bone-In Filet. Brooding with black cherry, blueberry, and plum, the wine is full-bodied without excess. A small percentage of Merlot and Cabernet Franc are added for balance.
Wine Tip: If you have patience, your wines will benefit from rest. In general, Cabernet Sauvignon & Merlot will improve with a few years of bottle aging. Lighter reds like Pinot Noir will also improve over time, but too much could ultimately cause spoilage. If you have any questions about aging, let’s chat.
This month at Joe’s, Pie it ForwardTM with a slice of our Butterscotch Chiffon Pie. It features a pecan cookie crust filled with a light and airy butterscotch chiffon, topped with butterscotch sauce, whipped cream and chopped butter pecans.
In Chicago, we’ll donate $1 from every slice sold to Misericordia, supporting children and adults with intellectual and developmental disabilities by providing the highest quality residential, training, and employment services…#pieitforward
Join us on Tuesday, February 20 as we welcome one of the premier estates from Napa Valley – Darioush Winery. At this exclusive event, guests will enjoy a five-course meal specially prepared by Joe’s executive chef Justin Diglia, alongside perfectly paired Darioush wines.
Tuesday, February 20
Reception: 6:30pm | Dinner: 7:00pm
$150 per person
gratuity not included
Contact Nicole at 312-494-0600
Seats are limited, advance purchase required.
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.
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.