Nobody does it like Joe!
Where local farming and great food come together
– – – Soup – – –
Bacon, Potato & Local Arugula 5.29/7.29
– – – Appetizer – – –
– – – Salad – – –
Seared Ahi Tuna “Nicoise” Artichoke Hearts, Red Potatoes, Kalamata Olives, Egg and Tomatoes in a Lemon Dill Dressing on a Bed of Greens 12.99
– – – Quesadilla – – –
Beef Brisket in a Red Chile Sauce with Salsa, Sour Cream and Guacamole 7.99
– – – Quiche – – –
Sausage and Mushroom served with a Salad 10.99
– – – Sandwich – – –
Ham and Swiss on Rye with a Salad of Mixed Greens and Local Radishes 10.99
– – – Entrees – – –
Beer Battered Fish and Chips (Atlantic Cod) with French Fries and Cole Slaw 12.99
Camino de Paz Local Cabrito Taquitos with Rice and Beans, Salsa, Sour Cream and Guacamole 11.99
Beer on Tap
glass 3.75 pint 4.95
Sierra Nevada Nooner Pilsner
Rio Grande Brewery’s Route 66 Lager
Black and Tan (pint only)
– – – Wine Specials – – –
from Sonoma and Napa Valley, California
Marietta Arme Lot number 1
Bourdeaux blend 34. btl
Arme has chewy, rich, concentrated flavors of classic black currant, cherries, smoke and earth, with fine tannins and a long structured finish.
The nose elegantly combines aromas of spice-box, green olive and black licorice.
Laurel Glen Estate 2010
100% cabernet Sauvignon 59. btl
Deep ruby. Ripe cherry and blackcurrant aromas are lifted by peppery spice and floral notes, with a hint of spicecake
Sustainable farmed 29. half btl 44. btl
one of the best kept secrets in Napa Valley. Wine Spectrum Rated 93+: Plenty of ripe, wild berry and plum aromas and flavors, framed by vanilla,
spice, and toasty oak. Lush mid-palate tannins flow into a lengthy finish accented by bright fruit. Aged for 18 months in 35% new American oak. Drink now through 2024. 89% Cabernet Sauvignon,
7% Petit Verdot, 4% Cabernet Franc.Cabernet Sauvignon from Sonoma and Napa Valley, California
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
Open everyday, 7:30 am – 9:00 pm, except some holidays.
Who is Joe?
Joe is everyman. He is you, he is me, he is the guy next door, the gal next door. He is José, Giuseppe, Joseph and all female renditions of the name. Joe is the common thread among us and yet he is one of a kind. He is friendly, unpretentious, straightforward with quietly discriminating tastes. Joe has a robust sense of humor – he loves to laugh, even at himself. He loves good food, good drink and good company.
Welcome to Joe’s!
What really distinguishes Joe’s is our passion for a sustainable, local food supply. Roland and Sheila established Joe’s in 2002 as a diner – our intent being to offer an unpretentious comfortable atmosphere for locals who demand high quality local food and uncompromising quality of ingredients offered at a fair price.
We are indeed the biggest restaurant buyer of Farmers Market goods in Santa Fe. The farmers say this and our expenditures prove it. We now spend well over $100,000 a year on locally produced foods. From 2008 to 2012 Joe’s increased these purchases 340% (from $30,000 to over $100,000.)
What our guests demand is clearly in line with our passion for a local healthy sustainable food supply. This is what drives us to continue in this direction.
Here is a partial list of local ingredients we use: grass finished NM lamb, bison and Sweetgrass Co-op ground beef; also chicken livers, chile, eggs, NM grown organic flour, feta, house made mozzarella, fruits, veggies, sprouts, wines, beers and breads and homemade desserts.