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Joe's Washington DC | 750 15th Street NW Washington, DC 20005 | 202-489-0140

Mon-Thu 11:30 AM - 11:00 PM | Fri-Sat 11:30 AM - 12:00 AM | Sun 11:30 AM - 10:00 PM

What's Crackin'

Taste of Lettuce

Delight in a variety of flavors from eight Lettuce Entertain You area restaurants – Wildfire, Big Bowl, RPM Italian, Stella Barra, Summer House, Community Canteen, Mon Ami Gabi and Joe’s Seafood, Prime Steak & Stone Crab – at the semiannual Taste of Lettuce.  Enjoy on a five-course menu with cocktail and wine pairings as the concept chefs discuss their creations. The event is hosted at Wildfire Tysons and begins with a reception at 6:30 p.m., followed by dinner at 7:00 p.m.  For more information or to make a reservation, please call Amanda or Shanita at 703- 442-9110.

Cost of the event is $80.00 per person, plus tax (gratuity not included).

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 202.489.0140.

Pie it Forward™

This August, Pie it Forward at Joe’s with a slice of the Peach Huckleberry Pie. It features a traditional pie crust filled with a mixture of sweet summer peaches and ripe huckleberries, served with a small scoop of vanilla ice cream.

Joe’s will donate $1 from every slice sold to Martha’s Table, which works to support stronger children, stronger families, and stronger communities by increasing access to quality education programs, healthy food, and family supports. #pieitforward.

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 JOESDC 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

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.

Summer Grilling Guide

Summertime means grilling time. After all, is it really summer until you’ve fired up the Weber for the first time? To make sure you are armed and ready, Joe’s executive chefs have created a summer grilling guide, providing you tips and tricks to take your summer barbecues to the next level.

Always remove meat from the fridge 30 minutes before grilling in order to ensure it comes up to temp. It will help the meat to cook more evenly. – Mark Lord, Joe’s Las Vegas Executive Chef

Maintaining a clean grill will result in a higher quality product. Debris left in grill will continue to char and could add off flavors to your food. Heat will maintain more consistent if your working with a clean grill. – Justin Diglia, Joe’s Chicago Executive Chef

Always use a thermometer to temp your steaks. 125 degrees is a good medium. Use that as a benchmark, and remember steaks tend to go up 5-10 degrees after you take them off the grill. – Chris Morvis, Joe’s DC Executive Chef 

I always keep a spray bottle of water near by to put out any flare ups. Charred meats = bitter flavor. – M.L.

You don’t cook with your oven door open, so similarly you don’t want to grill with the top open. Keeping the grill closed helps control and regulate the heat. – J.D.

Don’t babysit the meats. Avoid constantly opening the lid and flipping or moving the meat around. Flip meats once and let the grill do the work. – M.L.

It’s one of the simplest tips, but also one of the biggest mistakes people make: rest your steak after removing it from grill. This allows juices to redistribute and ensures you don’t leave all the flavor on the plate from cutting into it too soon. – C.M. 

A go-to, affordable cut of meat to feed the family? Tri Tip! Just be sure to cut against the grain. And for dessert: Honey and Bourbon Grilled Peaches with Vanilla Ice Cream. Toss peaches in honey, bourbon brown sugar and cinnamon. Grill 2-3 minutes and serve over vanilla ice cream! – M.L.

Happy Grilling!

Celebrate Rosh Hashanah at Joe’s

This year, celebrate Rosh Hashanah at Joe’s. On Sunday, September 9 and Monday, September 10 Joe’s will offer a special multi-course menu in honor of the holiday. Guests can enjoy traditional favorites such as Gefilte Fish with red beet horseradish, Bibb Lettuce and Chive Salad with chopped liver and Matzo Ball Soup. For the main course, choose from Herb Roasted Chicken, Braised Beef Brisket with red wine bordelaise, and Wild Alaskan Halibut en Papillote, all served with Fingerling Potatoes, Ginger Glazed Carrots, Israeli Couscous and Kasha Varnishkes. End the evening on a sweet note with a slice of Flourless Chocolate Cake or Apple Pie.

Cost of dinner is $49.95, plus tax (gratuity not included), and $21.95 for those 12 + under. The full Rosh Hashanah menu is also available for carryout and delivery.

Reservations are strongly recommended. Please call 202.489.0140 to make your reservation.

 

Weekend Brunch

This weekend, join us for brunch at Joe’s. Every Saturday and Sunday, guests can enjoy favorite AM-staples such as Strawberry Waffles with whipped cream, Poached Eggs Oscar with asparagus and hollandaise, and classic Chicken & Waffles, as well as signature brunch items including Colossal Lump Crab Cake Benedict and Bananas Foster French Toast.

Raise a glass to the weekend with half-priced brunch cocktails, signature cocktails, wines by the glass, and draft beers. Brunch is served from 11:30am–2:30pm.

Call 202-489-0140 to make your reservation today and find the full menu 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.

Cocktail Hour

Everyday from 2:30 PM to 6:30 PM, enjoy cocktail hour at Joe’s in the beautiful Banking Hall, featuring half-priced Oysters on the Half Shell, signature cocktails, wines by the glass and draft beers. Other evening snacks are listed below.

Cocktail Hour Bites
 
Joe’s Fried Chicken Drumettes ($4.95)
Lobster Deviled Eggs ($4.95)
Onion Dip with Warm Chips ($3.95)
Buffalo Cauliflower ($3.95)
Mac N Cheese Sticks ($3.95)
Warm Potato Chips ($2.95)