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Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

 Thursday Dinner

June 21, 2018 

 

We serve from

7:30 am until 9:00 pm

Lunch Specials 11 am – 2 pm and
Dinner Specials 5 pm – 9 pm

505-471-3800

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Newsletter #145 Spring 2018 ” Visit at Berry Ranch”

ArtSmart at Gallery Züger

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– Soup –
Gazpacho (Chilled) 6 / 8.
or
Curry Squash (heated) 6/8.

– Appetizer –
Fried Oysters with Cajun Remoulade 8.
Texas Twinkies – Bacon Wrapped Jalapenos Stuffed with Brisket and Mozzarella 8.
Crispy Sweet Potato fries w/ Ranch 7.

– Salad –

Giant Tiger Shrimp (2) on Grilled Caesar, Romaine Spear and Watermelon, topped with Reggiano Parmesan & Green Chili and Cheddar Corn Bread Croutons 17.

– Entree –
Roasted Duck with Spaetzle and Bavarian braised Red Cabbage 19.

BBQ Baby Back Ribs w/ roasted Sweet Potatoes & Cole Slaw, Green Chile and Cheddar Cornbread 19.

Seared Californian Halibut Filet with Red Chile Hollandaise over Saffron Rice and Vegetables 19.

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-Now Featuring-

Zia New Mexicane Pinon Kola
Crisp and Refreshing with Pinon Nuts & Lime Juice btl 3.

Cerveza Modelo Especial
btl 4.

– Wine Specials –

Sangria
House Made with Chianti. Light and Refreshing. Available by the Half Liter of Full Liter 12/19.

Kim Crawford Rose
2017 – New Zealand
Soft and luscious, this refreshing Rosé is richly fruited with hints of watermelon and strawberry.
glass 9. Bottle 32.

Crios Malbec
2015 – Argentina
Aromas and flavors of crushed blueberries, cherries and blackberries with accents of dark spice. Medium body. glass 8. Bottle 32.

– Beer on Tap –
glass 4. pint 5.
Santa Fe 7K IPA
Route 66 Pils
Bosque Amber Ale
Guiness Stout
Black & Tan (pin

 

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  • click to see full menu, 2MB .pdf

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  • Mayor's Sustainability Award

    Mayor’s Sustainability Award

  • Mayor’s Sustainability Award text
  • – – – From local Farms – – –
  • Monte Vista Organics, Romero Farms, Synergia, Jacona Farms, Camino de Paz, Shepherds Lamb, La Mont’s Buffalo, Estancia Beef, Schwaybach, Sungreen Living,
  • Yukon Gold Potato, Hubbard Squash, Raddish Sprouts, Prime Rib, Ground Beef, -lamb and -buffalo
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  • Consumer Advisory
    Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions
  • we use real food, stone fruit or especially olives sometimes have pits, seafood and chicken may sometimes have fine bones/shells.
  • We do offer gluten free products however we do use flour in many other recipes
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  • Healthinspection-2018
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  • JoesDining a LocavoreBistro and SantaFeRestaurant
  • Best Brunch in Santa Fe and FilmFriendly
  • #JoesDining

 

Welcome to Joe’s Santa Fe

Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering

Locally sourced
European influenced
and utterly delicious 
American comfort food

We serve locally sustainable food
to
 strengthen our health,
to protect our land
and to grow our local economy

Open everyday, 7:30 am – 9:00 pm, except some holidays.
Free Wi-Fi – Free parking

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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!

Local Sustainable Foods

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  chile, NM grown organic flour, feta, house made mozzarella, fruits, veggies, sprouts, wines, beers and breads and homemade desserts.

 

what’s so great about organic food?

Top 10 things you should never put in your mouth again

 

Click Here To Browse The Menu