Joe's Las Vegas | 3500 Las Vegas Blvd. SouthLas Vegas, NV 89109 | 702.792.9222
Sun - Thurs 11:30am-10:00pm | Fri - Sat 11:30am-11:00pm
Celebrate Las Vegas Restaurant Week at Joe’s! Presented by Three Square Food Bank, Las Vegas Restaurant Week is a celebration of dining out for a great cause. From June 19 through June 30, guests can enjoy a special three-course prix-fixe menu featuring items such as Tuna Tartare, Steak Au Poivre and Joe’s signature Key Lime Pie. Cost of the meal is $50 per person plus tax (gratuity not included) with $5 from every Restaurant Week meal sold going directly to Three Square to assist in their fight to end hunger in Southern Nevada.
For additional information and to view the full menu, click here. Reservations are reccommended.
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 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 Three Square, which sources food and raises funds to provide wholesome food directly to hungry people in Southern Nevada….#pieitforward
From ramps to rhubarb, fresh peas to green beans, Spring has finally sprung, and with it, comes a plethora of delicious seasonal produce just waiting to be enjoyed. In celebration of the season, Joe’s Las Vegas executive chef Mark Lord, has shared a few of his favorite ingredients, as well as some tips and tricks for using them at home. Now let’s get cookin’!
Rhubarb: Rhubarb is a staple Spring ingredient. It is naturally tart, so when buying rhubarb, be sure to look for a deep red color as darker stalks tend to be sweeter than paler ones.Of course you can’t think rhubarb without thinking pie. Strawberry rhubarb pie with vanilla ice cream is a classic and delicious combination. At Joe’s, we feature Strawberry Rhubarb as our seasonal pie of the month for May.
Carrots: While carrots are available year round, there is no better time to enjoy them than Spring. I love to roast them, which brings out their natural sweetness, or use them raw, shaved thin for a salad. At Joe’s we’ve done Roasted Baby Carrots with a Carrot Top Pesto which is delicious. Look for this dish on an upcoming Spring Market Card.
Sugar Snap Peas: Given their natural sweetness, sugar snap peas are great in their most natural form — raw. If cooking, keep the preparation simple — lightly sautéed with butter and salt — in order to maintain their beautiful flavor.
Be sure to keep an eye out for other seasonal dishes and new Spring menu items coming soon!
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.