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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'

Celebrate Thanksgiving at Joe’s

On Thursday, November 23, delight in a delicious Thanksgiving dinner at Joe’s where we’ll be serving up a traditional holiday spread. Guests can enjoy dishes including Sliced Turkey Breast with leg and thigh confit, Corn Bread Stuffing, Cheesy Mashed Potatoes, Green Beans Amandine, and Butternut Squash with Toasted Marshmallow, to name just a few. Of course no Thanksgiving meal would be complete without a slice of Pumpkin Chiffon Pie for dessert. To view the full menu, click here.

Price is $49.95 (plus tax, gratuity not included) for adults, $24.95 for children ages 5 – 12, and no charge for our youngest guests ages 5 and younger. Joe’s will also offer it’s regular menu in addition to the Thanksgiving menu. Reservations are recommended. Please call 312.379.5637 for additional information or to make a reservation.

Fall For Our New Fall Cocktails

Autumn is filled with flavor, and many cocktails that celebrate those comforting tastes. As the crisp fall air settles in, Joe’s is introducing three new cocktails perfect for your next fall fête.

El Diablo: Appearing in Trader Vic’s Book of Food and Drink as early as 1946, the El Diablo has since resurfaced as a classic speakeasy style cocktail. Pairing tequila, lime, Crème da Cassis — a sweet black currant liqueur — and ginger beer, this makes for a fun, fall take on a margarita. The richness from the rested tequila and ginger beer combine for a sweet yet spicy beverage.

INGREDIENTS

5 oz. Sauza Reposado Tequila

.75 oz. Crème de Cassis

.75 oz. Lime Juice

2 oz. Ginger Beer

Add tequila, Crème de Cassis and lime juice to a shaker. Shake for 10 seconds. Strain with a hawthorne strainer into a Highball glass filled with ice. Top with ginger beer and garnish with lime wheel.

Goldrush: Created by bartender T.J.Siegal in the mid 2000’s for popular lower east side bar Milk & Honey in New York, the Goldrush has become a modern classic. This cocktail blends bourbon, lemon juice and honey syrup for a whiskey-laced spin on the classic Bee’s Knees. This full-bodied cocktail satisfies someone who wants a strong drink, but with a touch of sweetness, and is often compared to the classic winter favorite, the hot toddy.

INGREDIENTS

2 oz. Elijah Craig Small Batch or Makers 46

.5 oz. Lemon Juice

.5 oz Honey Syrup* (equal parts honey and hot water)

Add bourbon, lemon juice and honey syrup to shaker (no ice). Shake for 10 seconds. Strain with a julep strainer into a rocks glass with a single ice cube.

 

Red Sangria: A pinot noir based cocktail, that is rich in style with a fruity, tart finish, this seasonal sangria utilizes a light-bodied, fruit-forward Pinot Noir as a base, which is then batched with Aperol, an Italian aperitif and Cointreau, an orange liqueur along with three citrus juices and cranberry simple syrup.

INGREDIENTS

1 bottle of Pinot Noir

10 oz. of Aperol

10 oz. Cointreau

10 oz. Grapefruit Juice

10 oz. Orange Juice

6 oz. Lemon Juice

6 oz. Cranberry Simple Syrup

16 oz. Cranberries

3 Diced Apples

Combine all ingredients and seal in air-tight container for 24 hours. After 24 hours, strain sangria, set aside cranberries and apples. Fill wine glass with ice. Pour strained Sangria into wine glass and garnish with soaked apples and cranberries.

 

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

Pie It Forward™

This month at Joe’s, Pie it Forward with a slice of our seasonal Pumpkin Chiffon Pie. It features our signature graham cracker crust filled with pumpkin chiffon and a layer of homemade whipped cream, then drizzled with 100% pure maple syrup and garnished with spiced walnuts.

In Chicago, we’ll donate $1 from every slice ordered to Bright Pink, dedicated to to saving women’s lives from breast and ovarian cancer by empowering them to live proactively at a young age…#pieitforward

 

 

Joe’s Sommelier Series: Napa Valley

Napa Valley, the preeminent wine producing region in the United States, has been pleasing the palates of consumers for decades.  October’s Sommelier Series will honor the region by pouring four selections from some of the most highly regarded wineries in California (if not the world). Visit us October 23 – October 29 for a sample of the best the area has to offer.

Among the list of wine-related movies that have been released in the past few years is Bottle Shock, a tale that documents the 1976 Judgement of Paris tasting, an event that exposed the world to the incredible quality in Napa Valley.  The film solidified Chateau Montelena’s place as one of the best wineries in the world. The 2009 Chateau Montelena, Chardonnay, Napa Valley, California ($12 3oz / $24 6oz) offers a glimpse of what the judges were tasting on that monumental day, with notes of white peach and toasted almonds. The palate is subtle, with hints of mandarin orange and Meyer lemon creating a great pairing for our Mahi-Mahi with carrot puree and grain salad.

Napa Valley, as compared globally, is relatively young; however, Mayacamas winery has been quietly flourishing in California since 1889.  Producing world class wines in a uniquely rustic style, the grapes are sourced from vineyards perched above the fog line atop the Mt. Veeder appellation. The 2010 Mayacamas, Chardonnay, Mt. Veeder, Napa Valley, California ($15 3oz / $30 6oz) offers aromas of bee pollen and stone fruit.  A rich and textured palate is just the right amount decadence to complement our Jumbo Lobster Tail.

Joe Heitz was a winemaking pioneer in Napa Valley, credited as Napa’s first vineyard-designated bottler with his 1966 labeling of “Martha’s Vineyard.”   Regarded to this day as one of the best wines in the U.S., we are fortunate to be able to offer the rare 2005 Heitz, Martha’s Vineyard, Cabernet Sauvignon, Napa Valley, California ($30 3oz / $60 6oz). Intriguing aromas of black cherry, mint, and cedar are followed by a full-bodied and complex palate.  Martha’s Vineyard produces wines with incredible longevity, making a truly memorable pairing for one of our Signature Cuts.

As California’s first exclusive Cabernet estate vineyard, Diamond Creek takes pride in doing things better than the rest. With only four wines in their portfolio, they have mastered the craft of capturing the essence of a vineyard. We selected 2010 Diamond Creek, Red Rock Terrace, Cabernet Sauvignon, Napa Valley, California ($35 3oz / $70 6oz) to highlight the accessible and easy-drinking nature of the Red Rock Terrace vineyard. Packed with flavors of dark fruit and black currant, the tannins are supple, matching perfectly with our Double-Cut Colorado Lamb Chops with Mint Chimichurri.

Wine Tip: In addition to the exceptional options above, Joe’s has a tremendous selection of Napa Valley wines that are guaranteed to please. Ask one of our Sommeliers to find your new favorite!

Follow me on twitter @invitisveritas. Tell me what’s in your glass #wiyg

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.