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
You know what they say… rosé all day! We’re welcoming summer with four uniquely different but amazing rosé wines. Stop by Joe’s May 22 – 28 to taste your way through these selections, normally only sold by the bottle.
Located in the heart of the Loire Valley, near the town of Tours, Charles Joguet is producing some of the most exciting wines in the world. A perfect example of the region’s food-friendly wine is the Charles Joguet, Chinon, France ($10 6oz / $40 per bottle). Hints of orange zest and red berries evolve into layered notes of blood orange. A subtle richness on the palate creates a nice pairing for our Salmon Au Poivre.
Steve Matthiasson has a simple, yet effective, wine philosophy: winemaking is a natural extension of farming, and wines should respect the purity of variety and individuality of the site. The Matthiasson, Napa Valley, California ($11 6oz / $44 per bottle) reflects the regional expression of the grapes used to create this wonderful rosé. Light in color and aromatics, it is fresh and crisp, with lifted notes of red fruit and strawberry. Try it with our Charred Octopus Salad.
One of my favorite wines comes from the windswept coast of Provence, France. The Clos Cibonne, Provence, France ($12 6oz / $48 per bottle) is a unique rosé made from the grape Tibouren. The wine is fermented in stainless steel and aged under flor (a style of winemaking used for production of Sherry) in 100-year-old foudres. The result is bone dry, with orange peel and herbs on the nose, followed by fresh fruit and a veil of salinity on the palate. This gem is a perfect match for our Bone-In Alaskan Halibut.
Ken and Grace Evenstad first started making world class Pinot Noir in the Dundee Hills of Oregon in 1989. Since then, they have been setting the region’s standard for premium wines. Their proprietary rose offers notes of perfectly ripe raspberry on the nose, supported by subtle red fruits on the palate. The Domaine Serene “R”, Oregon ($13 6oz / $52 per bottle) is precise and polished on the finish, making it a great aperitif to enjoy before any meal.
Wine Tip: If you can’t decide between white or red, consider rosé a suitable alternative. Typically subtle on the palate, with modest levels of acidity and tannin, it works well with a wide range of cuisines.
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Join us in celebrating National Burger Month. Throughout the month of May, Joe’s Seafood, Prime Steak & Stone Crab will offer a special burger available for one month only. Created by executive chef, Mark Lord, Las Vegas is spicing things up with the Sriracha Bacon Burger. Featuring an 8 ounce patty, topped with crispy onions, jalapeños, thick cut bacon, avocado and white cheddar with Sriracha aioli on a brioche bun, this burger takes it to the next level with a side of duck fat fries.
This month at Joe’s, Pie it ForwardTM with a slice of our Strawberry Rhubarb Pie. Just in time for summer, this pie features a mix of fresh strawberries and rhubarb in a traditional flaky pie crust topped with a scoop of vanilla ice cream. Throughout the month of May, Joe’s will donate $1 from every slice sold to Nevada Childhood Cancer Foundation, dedicated to improving the quality of life for critically ill children and their families living in our community…#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.