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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 an
d Dinner Specials from 5 pm until 9 pm

505-471-3800 

Dija Know NewsLetter April is posted

Bill Todino’s new display

Wednesday  Dinner

4/23/2014

- – -   Soup     – - -
Green Chile Chicken Tortilla Soup 5.29/7.29

- – -     Appetizer     – - -
Organic Chicken Liver Pate, Bagel Chips, Onion Marmalade & Cornichons   7.

Crisp Calamari with Chipotle Aioli and Orange Dipping Sauce   9.

- – -     Salad     – - -
Seared Ahi Tuna  “Nicoise”  with  Artichoke Hearts, Red Potatoes, Kalamata Olives, Egg & Tomatoes in a  Lemon Dill Dressing on a Bed of Greens  15.99

- – -   Entree   – - -
Grilled Spicy Sausage, Brat Sausage, smoked Pork loin with Mashed Potatoes and sauerkraut  12.

Joe’s Meatloaf with Mashed Potatoes & Today’s Vegetable    12.

Ranchline All-Natural Roast Leg of Lamb infused with Thyme and Rice  Primavera  and Vegetable  18.

Chicken Marsala and  Mushrooms served on Fettuccine  16.

25% off all beer with a meal today

 

 

this week:
Braising Greens from Camino de Paz
Raddish, Jerusalem Artichokes, Beets, Turnips, Kohlrabi, Purple Potatoes, Black and White Carrots, Celery Root, Swiss chard  from various vendors like Green Tractor, Red Mountain Mesa,  Matt Romero Farm, Eves Farm, Freshies of New Mexico, Heidi’s Raspberry Farm, Jacona Farms, Khalsa Greenhouses.
Sharp Cheddar and Feta Cheese from Tucumcari
Corn grown and milled by Monte Vista Organics for our polenta
Ground Lamb from Shepherds Lamb
Ground Buffalo from La Monts Buffalo
Ground Beef from Sweetgrass Co-Op

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- – - Wine  Specials – - -

Santa Fe Cider Works

Artisanal Hard Cider 19.00 btl

Clifford Bay Pinot Noir 2010
8.00 gl         24.00 btl

Rutherford Chardonay 2012

8.00 gl       26.00 btl

Predator Zinfandel 2012
8.00 gl         24.00 btl

Pouilly-Fuisse  Louis Jadot 2011
One of the true benchmark wines of the Maconnais region, the beauty of the Jadot Pouilly-Fuisse is in its precise presentation. Brilliant in the glass with an almost emerald color, it is fermented partially in steel and partially in oak, delivering a marvelous complexity of minerals, vanilla, and citrus wonderfully suited for fish or cream-sauced chicken menus. This wine is a ranking member of the old guard but it always rises to the occasion, and of course the name Louis Jadot always evokes a special comfort level.
Ripe, supple and of medium body, this classic expression of Pouilly-Fuissé shows vibrant Chardonnay fruit flavors with notes of melon and minerals, gently touched with oak, ending in a fresh, silky finish.       BTL  39.

 

 

 

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19% gratuity added to parties of 6 or more, unless otherwise indicated by your waiter.

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