1 2 3 4 5 6

Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

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


Dija Know NewsLetter March is posted

KASA 150406
See Roland on 2KASA with Chad


Burger-Week April 13-19


Saturday Dinner


April 18, 2015


- - Soup - – -

Bacon, Potato & Gorgonzola Cheese 5.29/7.29

- – - Appetizer - – -

Crisp Calamari with Chipotle Aioli and Orange Dipping Sauce   9.

Jumbo Black Tiger Shrimp Cocktail      9.- – –     Salad     – – –
Chicken Cobb Salad; Served with Mixed Greens, Swiss Cheese, Bacon, Egg, Onion, Tomatoes and Blue Cheese   16.

- – –     Salad     – – –
Chicken Cobb Salad; Served with Mixed Greens, Swiss Cheese, Bacon, Egg, Onion, Tomatoes and Blue Cheese   16.

– – –   Entree   – – –
Roast Pork Loin w/ Curried Yams, Green Beans & Apple-Jalapeno Demi Glace 16.

Country Fried Prime Rib with Cream Gravy served with Yukon Gold Mashed Potatoes and Coleslaw 18.

Grilled Yellowtail Tuna with an Herb Hollandaise Sauce served with Mashed Potatoes and Vegetables. 17.


- – - Burger Week  - – -

Burgundy – Beef on Croissant, topped w/ Burgundy Mushrooms & Brie Cheese   8.

Salmon Burger w/ Tartar Sauce on a Toasted Brioche Roll  8.

Italy meets Southwest Burger w/ Chipotle Aioli Topped w/ Prosciutto & Avocado 9.60


Beer on Tap

glass 3.75        pint 4.95

Sierra Nevada Nooner Pilsner
Monk’s Ale
Rio Grande Brewery’s Route 66 Lager
Guiness Stout
Black and Tan  (pint only)

- – – Wine  Specials – – -


Cabernet Sauvignon
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

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

JoesDining a LocavoreBistro and SantaFeRestaurant

Welcome to Joe’s Santa Fe

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!

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