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
Experience the best of DC’s Lettuce Entertain You restaurants at the Semi-Annual Taste of Lettuce! Join us at Mon Ami Gabi in Bethesda on September 18, for a five-course dinner from eight locations including Mon Ami Gabi, Joe’s Seafood, Prime Steak & Stone Crab, Summer House Santa Monica, Stella Barra Pizzeria, Wildfire, Big Bowl, Community Canteen and RPM Italian. The evening begins at 6:00PM with passed appetizers and a signature cocktail, followed by the seated dinner at 6:30PM. Enjoy a Real Cali Alaskan King Crab Roll and Spicy Tuna Nigiri from Summer House, Ricotta-Stuffed Agnolotti from RPM, BBQ Pork Báhn Mì from Big Bowl, Roasted Beet & Pistachio Salad from Joe’s, Beef Tournedos from Mon Ami Gabi, a Dessert Trio from Wildfire and more. Each course is paired with wine and a tasting presentation from our chefs. To view the menu, click here.
Tickets are $75 per guest (plus tax, gratuity not included); please call Melissa at 703-707-0233 or email email@example.com to reserve your seat.
Join us on Saturday, September 9 as we explore one of the great wineries the East Coast has to offer – Barboursville Vineyards. As this exclusive event, guests will enjoy a four-course menu specially prepared by Joe’s executive chef Chris Morvis, alongside perfectly paired wines. To view the full menu, click here.
The evening will begin at 6:30PM with a reception, followed by dinner at 7PM. Cost of the event is $150 (inclusive of tax; gratuity not included). Space is extremely limited. To reserve your spot, please contact Kelly or Lauren at firstname.lastname@example.org or call 202.489.0140.
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.
Throughout the month of August, Pie it Forward at Joe’s with slice of our seasonal Peach Huckleberry Pie. The perfect summer dessert, it features a traditional housemade pie crust filled with fresh yellow peaches and huckleberries, served with a scoop of vanilla ice cream.
In Washington, D.C., we’ll donate $1 from every slice ordered to Martha’s Table, building a better future for children and families in the District of Columbia by increasing access to healthy starts, healthy eating, and healthy connections….#pieitforward
This month’s Sommelier Series will focus on four incredible wines from one of Spain’s finest winemakers, Raúl Pérez. We’ll be pouring August 21 –27, so stop in for a bite and a sip and enjoy!
Not to be confused with Albariño, Albarín is a grape variety indigenous to northwest Spain, and rarely found outside of that area. If you’re looking to stump your wine friends with a selection they’ve never tried before, this will do the trick! When I met with Raúl in Spain, we sampled an older vintage of this wine from a 1.5L bottle, and I was intrigued by its freshness and elegance. The 2011 Raúl Pérez, Rara Avis, Albarín, Bierzo, Spain ($11 per 3oz / $22 per 6oz) offers the same polish and focus that I first experienced. Lively notes of orange blossom, followed by hints of fennel, evolve into a full bodied yet complex palate. This is a great pairing for fresh oysters.
Aging wines at the bottom of the ocean might be the most radical technique used in winemaking, and that is exactly what Raúl does with the 2015 Raúl Pérez, Sketch, Albariño, Rías Baixas, Spain ($15 per 3oz / $30 per 6oz). Once bottled, the wine is kept for several months at the bottom of the Atlantic Ocean, just off the coast of Rías Baixas, Spain. The environment is perfectly suited for aging Albariño, with relatively no light, an average temperature of 50˚-55˚, and high pressure with no oxygen. Alluring notes of fresh tropical fruits easily transition in to a complex and thought-provoking wine with focused acidity and minerality. It makes a perfect match for our famous King Crab.
Not to be outdone by his white wines, Raúl has been cultivating some of the most unique and rare red wine varieties on earth. The 2011 Raúl Pérez, Prieto Picudo, Tierra de Leon, Spain ($12 per 3oz / $24 per 6oz) is dark and inky in color, and a perfect example of the potential of the Prieto Picudo grape variety. With characteristics reminiscent of Tempranillo, this wine offers spice-accented notes of blueberry and violet. On the palate it is extremely textured, exhibiting layers of dark chocolate with an extremely long finish. This is a perfect partner for our Double-Cut Colorado Lamb Chops with Mint Chimichurri.
Mencia, found in Northwest Spain, is known for its pale yet highly fragrant wines, which are meant for early consumption. Bright and vibrant potpourri notes on the nose of the 2014 Raúl Pérez, Ultreia de Valtuille, Bierzo, Spain ($13 per 3oz / $26 per 6oz) are complemented by fresh minerality, with smoke-accented red fruits on the palate. This wine is meant for Wild King Salmon.
Wine Tip: Spain produces wine in nearly every corner of the country. The wine list at Joe’s showcases many of these that are rarely found in the United States. I recommend expanding your palate and exploring Spain’s esoteric selections- they won’t disappoint!
Follow me on twitter @invitisveritas. Tell me what’s in your glass #wiyg
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.
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.
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 Alaskan King Crab Roll ($4.95) Dry Aged Dip ($4.95) Blackened Halibut Slider ($4.95) Seafood Trio ($5.95) Joe’s Fried Chicken Drumettes ($4.95) Heirloom Tomato BLT Bites ($3.95) Buffalo Cauliflower ($3.95) Beer Battered Pickles ($2.95) Warm Potato Chips ($2.95)