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Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

Saturday Dinner

February 17, 2018

We serve from

7:30 am until 9:00 pm

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


Rehorn Watercolors exhibit in the main-room


– Soup –
Chicken & Vegetable & Ginger 6. / 8.
Manhattan Seafood Chowder 6 / 8.

– Appetizer –
Texas Twinkies – Bacon Wrapped Jalapenos stuffed with Brisket and Mozzarella 8.

Oyster Rockefeller 8.

Crispy Fried Yams w/ Ranch 7.

– Salad –
Rancher’s Salad – Roasted Turkey on Mixed Greens, with Onions, Tomatoes, Garlic, Cumbers, Jalapenos, Avocado, Cheddar Cheese, Tortilla Chips & Chipotle Ranch Dressing 16.

– Entree –
Grilled Roast Prime Rib of Beef with Mashed Potatoes and Vegetables 25.

Grilled Chicken Breast on Fettucine w/ Marsala Sauce, Dried Tomatoes, Red Onions, and Artichokes 16.

Grilled Blackened Tilapia with avocado & Pico de Gallo over Rice Primavera 17.


In Recognition Of Restaurant Week
buy any Entree 12. or more along with a beverage, and get one FREE Dessert of your choice
(2/18 – 2/25, not valid with any other offer)

Now Featuring
Zia New Mexican Pinon Kola
Crisp and Refreshing with Pinon Nuts & Lime Juice btl 3.

– Wine Specials –
2015 – California Red Wine
Notes of Luxardo Cherries, Ripe Black Plums,and Raspberries Billow, with Intricate Hints of Coffee, Mocha, and Caramel in the Background. Finishes with a Hint of Wild Cherry and sweet Oak btl 39.

2015 – Crios Malbec
Aromas and flavors of crushed blueberries, cherries and blackberries with accents of dark spice. Medium body. 6 oz Gls 8. Bottle 32.

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

– Beer on Tap –
glass 4. pint 5.
Bosque IPA
Route 66 Pils
Bosque Amber Ale
Guiness Stout
Black & Tan (pint Only)


  • ***

    Newsletter #143, Winter 2017-18


  • 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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  • 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
 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

Center map
Google MapsGet Directions

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