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
- - - Soup - – -
Spinach and Vegetable 5.29/7.29
- – - Appetizer - – -
- – - Quiche - – -
Mushrooms and Sausage w/ Salad 10.99
- – - Quesadilla - – -
Duck w/ Pineapple Salsa, Sour Cream & Guacamole 9.99
- – - Salad - – -
Cobb Salad; Grilled Natural Chicken Breast served on Mixed Greens with Swiss Cheese, Bacon, Egg, Onion, Tomatoes and Blue Cheese 14.99
- – - Sandwich - – -
Old Fashioned Ham Sandwich with Brie
and Apple Slice on a Sub Roll with
Cole Slaw 11.99
- – - Entree - – -
BBQ Beef Brisket with Mashed Potatoes and Today’s Vegetable 12.99
Grilled Grass-finished Beef Liver & Onions, Yukon Gold Mashed Potatoes
and Vegetables 12.99
Grilled Tilapia w/ Pico De Gallo on
Penne Primavera 11.99
- – -
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
Open everyday, 7:30 am – 9:00 pm, except some holidays.
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.