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
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.
Ciao! We’re heading to Northeast Italy this month. Stop by Joe’s June 18-24 to sample some of the country’s most beautiful wines.
Every May wine aficionados head to Verona, Italy to attend VINITALY, an annual gathering where patrons can experience the very best wine from all corners of the country. Each year producers from the Franciacorta region are flooded with imbibers eager to taste their delicious sparkling wines. From one of the most highly-regarded producers of the area, the Ca’ del Bosco, Cuvée Prestige, Franciacorta, Italy ($16 per 6oz) is a wonderful representation of all that the area has to offer. Citrus notes on the nose lead to a complex and full palate, making it perfect as an aperitif or paired with our oysters on the half shell.
Northeastern Italy is known for producing fresh and vibrant white wines, and the Venica, Friulano, Ronco delle Cime, Collio, Italy ($15 per 6oz) offers consumers the opportunity to enjoy just that, as well as an oft-overlooked grape variety. Sourced from the highest elevation vineyards on the Venica property, this wine is fruity but dry, with notes of white peach and smoked almonds. Try this alongside our Grilled Grouper with Cilantro Mojo.
The region of Valpolicella has long been associated with some of the finest red wine in all of Italy, and the Dal Forno Romano wines are some of the most highly regarded and sought after labels from that area. We were lucky to secure enough Dal Forno Romano, Valpolicella Superiore, Italy ($17 per 3oz / $34 per 6oz) to pour as one of our featured selections this month. Bold and powerful, it has a hearty core of dark fruit, making it a wonderful wine to pair with our signature cuts.
Founded in 1857 by brothers Giovan Battista & Gaetano Bertani, the Bertani estate is synonymous with excellence. Under the guidance of expert winemaker Andrea Lonardi, their apex of production is Bertani, Amarone della Valpolicella Classico, Italy ($20 per 3oz / $40 per 6oz). Utilizing a technique called appassimento, the Corvina and Rondinella grapes are dried for a period of time prior to pressing, concentrating the fruit and helping to form a very rich style of wine. Intense flavors of plum and licorice, balanced by acidity and tannin, make a beautiful match for our 30oz Bone-In Porterhouse.
Wine Tip: With over 350 approved grape varieties planted from Alto Adige in the north to Puglia in the south, Italy provides a style of wine suited for almost every palate, and Joe’s has the one that is right for you.
Follow me on Twitter @invitisveritas. Tell me what’s in your glass #wiyg
This month at Joe’s, Pie it Forward™ with a slice of our Blueberry Pie. It features a traditional pie crust filled with ripe Michigan blueberries, topped with a lemon-streusel crust, and served a la mode.
In Chicago, we’ll donate $1 from every slice ordered to the Anthony Rizzo Family Foundation which raises money for cancer research and provides support to children and their families battling the disease…#PieitForward.
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.