Nobody does it like Joe!
Where local farming and great food come together
We serve nonstop 7:30 am until 9:00 pm
Lunch Specials from 11 am until 2 pm and Dinner Specials from 5 pm until 9 pm
505-471-3800
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Dija Know NewsLetter June is posted
- – - Appetizer – - -
Organic Chicken Liver Pate, Bagel Chips, Onion Marmalade & Cornichons 6.99
- – - Quiche – - -
Calamata Olives, Cucumbers, Garlic,
Sun Dried Tomatoes and Feta
- – - Quesadilla – - -
Chicken and Green Chile 8.99
- – - Sandwich – - -
Pulled Pork with Chimayo Red Chile on a Brioche with Cole Slaw 9.99
- – - Salad – - -
Joe’s Italian Chopped Salad: Salami, Potatoes, Egg, Olives and Fresh Mozzarella on Farmers Market Greens 13.99
- – - Entree – - -
Joe’s Meatloaf with Mashed Potatoes & Today’s Vegetable 9.99
Grilled Spicy Sausage and Smoked Pork Loin, Mashed Potatoes & Sauerkraut 8.99
(extra sausage $1.50 extra)
Trout with Almond Crust and Rice Pilaf Primavera 13.99
25% off all beer with a meal today
NEW on TAP
The Domaine de Nizas Rose 2011, France is a blend of 40% syrah, 40% grenache and 20 % mourvedre. It is produced in the sunny area near the town of Pezenas. This is a lovely Mediterranean wine for a warm region and for a hot summer day/night. The rose wines are particularly common in the southern warmer regions of France, Spain and Portugual. This wine is conducive to hot weather, yet still has some relation to the red wine the French hold so dear.
The rose wine, served cold, has a wonderful crispness to it. It is smooth, well-rounded, and has a nice balance between fruit and minerals. The minerals are right up front and the fruits seem to follow. The soft flavors of strawberry, raspberry and a hint of anise all dance delightfully as it rolls around in your mouth. There is a decent finish, but one not long for this world. Nor is it supposed to be. The rose wines are something to be explored and appreciated in this summer of heat. glass 8. BTL 29.
Pouilly-Fuisse Louis Jadot 2011
One of the true benchmark wines of the Maconnais region, the beauty of the Jadot Pouilly-Fuisse is in its precise presentation. Brilliant in the glass with an almost emerald color, it is fermented partially in steel and partially in oak, delivering a marvelous complexity of minerals, vanilla, and citrus wonderfully suited for fish or cream-sauced chicken menus. This wine is a ranking member of the old guard but it always rises to the occasion, and of course the name Louis Jadot always evokes a special comfort level.
Ripe, supple and of medium body, this classic expression of Pouilly-Fuissé shows vibrant Chardonnay fruit flavors with notes of melon and minerals, gently touched with oak, ending in a fresh, silky finish. glass 12. BTL 39.
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2008 Red Rose Hill Cabernet Sauvignon;
This fabulous Cabernet is a blend of 8% Merlot, 8% Malbec, 8% Petit Sirah and 76% Cabernet Sauvignon. One is immediately struck by the deep color of this wine which leads into an explosive mouth full of cherry and cassis. A good amount of vanilla flavors from the new French oak and chewy tannins round out this wine, lingering in a really long finish. $ 38.00
Malbec 2009
This 100% Malbec has a lovely bouquet of boysenberry and violet with a flavor profile of spicy plum and blackberry. If you enjoyed the Double M I am sure the Ace High will go down great. It is a rich, juicy wine with modest yet elegant tannins which will hold up well to a nice piece of BBQ meat. $ 35.00
MONTES, Sauvignon Blanc 2011,
( Chile) glass 8. BTL 24.
JOEL GOTT, Pinot Gris 2011,
(Oregon) BTL 26.
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MURPHY-GOODE, Sauvignon Blanc (CA) BTL 24.
The 2010 Fumé was predominantly fermented in stainless steel to retain the expression of bright citrus and tropical fruit aromatics while the balance was barrel fermented in French and American oak to increase the mouth feel and develop lush flavors of white peach and honeydew melon. The Semillon adds wonderful expressions of floral notes and adds nice texture.
BISTRO, Pinot Noir 2008
(France) glass 7. BTL 21.
MILAGRO, Corrales Red (New Mexico) BTL24.
BLACK MESA, Montepulciano ’09, (NM) BTL 24.
GIRARD Artistry 2009, Napa Valley – / Btl 47.00
Vintage Notes:
56% Cabernet Sauvignon 15% Cabernet Franc 11% Petite Verdot 10% Merlot 8% Malbec
Winemaker Notes: Our grapes were hand sorted and gently crushed. We used native yeast for fermentation and the wine underwent malolactic fermentation in the barrel. After primary fermentation the wine went through an extended maceration period to soften the tannins. The wine was aged 22 months in 50% new French oak and 50% once-used French oak and then bottled unfined and unfiltered.
Our 2009 Artistry has aromas of toasted hazelnuts and festive Christmas spices. Boysenberries and currants saturate the palate aside flavors of exotic bing cherries. Well-structured tannins round out this vintage with a beautiful tobacco and spice finish. Enjoy this wine with your favorite cut of meat or a tasty spaghetti with marinara. It is an ideal wine selection for making an impact on your family and friends!
19% gratuity added to parties of 6 or more, unless otherwise indicated by your waiter.
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
Open everyday, 7:30 am – 9:00 pm, except some holidays.
Free Wi-Fi
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.
