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
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.
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.
This month at Joe’s, Pie it ForwardTM with a slice of our seasonal Blueberry Pie. A traditional pie crust is filled with Michigan blueberries, topped with a lemon-streusel crust and finished with a scoop of vanilla ice cream. Joe’s will donate $1 from every slice sold to Central Union Mission, the city’s oldest social service agency which operates a men’s emergency shelter, rehab and job training programs, transitional housing, a food, clothing and furniture distribution center, a summer camp for underprivileged children and a ministry to families and senior citizens…#pieitforward
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)