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Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

Tuesday Dinner

December 1, 2015

– – –


Fundraiser Dec 7th


need a gift-card ?

– – –

We serve from
7:30 am until 9:00 pm

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



November Newsletter is posted


Beaujolais – Nouveau 2015

6.50 gl 19.00 Btl




– – – Soup – – –

Seasonal Vegetable


– – – Appetizer – – –

Panko crusted Fried Mozzarella with Pesto Aioli Sauce 8.

– – – Salad – – –

Cobb Salad served on Mixed Greens with Chicken breast, Swiss Cheese, Bacon, Egg, Onion, Tomatoes and Bleu Cheese 16.

– – – Entree – – –

For 2 – Spaghetti Bolognese (made with local, grass-finished beef), Caesar Salad and 1/2 liter of Chianti 29.95

Country Fried Roast Prime Rib of Beef with Mashed Potatoes and Vegetables 18.

Roast Organic Heidi’s Turkey & Stuffing w/ Cranberry Sauce, Vegetables, & Scalloped Potatoes 22.

Grilled Alaskan Cod with Herb Hollandaise, Purple Potatoes and Vegetables 17.





– – – Wine  Specials – – –


Reasons #1 to Score a

Georges Duboef  Beaujolais – Nouveau 2015

1.)   It’s fun to drink

“This is a wine that was literally harvested just a few weeks ago. Yes, it’s young, youthful, but it still has a lot fruit and complexity. But it’s this youth factor that makes it fun. It’s in the wine and that is reflected in the parties, in the excitement around it.”     6.50 gl   19.00 Btl



Cabernet Sauvignon
from Sonoma and Napa Valley, California

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

Honig 2012
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

Colome Malbec Estates 2012
Sustainable farmed in Argentina 32. btl

– – –  Beer on Tap  – – –

glass 3.75        pint 4.95

Santa Fe Brewery’s October Fest is back on Draft
Monk’s Ale
Rio Grande Brewery’s Route 66 Lager
Guiness Stout
Black and Tan  (pint only)


– – – From the Farm – – –

Monte Vista Organics, Romero Farms, Synergia, Tellus Farm, Jacona Farms Camino de Paz, Shepherds Lamb, La Mont’s Buffalo, Estancia Beef, Schwaybach, Sungreen Living

Tomatoes, Kale, Goat-cheese, Buffalo, Ground Grass-finished Beef, Beef Liver, Beets, Eggplant, Peppers, Greens, Chanterelles, Porcine, Cucumbers, Dino-Kale, Zuchini, Corn, Basil, Shishito pepper, Raddish Sprouts

JoesDining a LocavoreBistro and SantaFeRestaurant

Welcome to Joe’s Santa Fe

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

Locally sourced
European influenced
and utterly delicious 
American comfort food

Open everyday, 7:30 am – 9:00 pm, except some holidays.
Dec 24 Christmas Eve –  open until 3 pm
Dec 25 Christmas Day – closed
Dec 26 Boxing Day       – closed
New Years weekend – open reg. hours

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!

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

Click Here To Browse The Menu