Welcome to our Newsletter
- here at Joe’s many, many items are prepared from scratch on premises: fiore di latte (fresh mozzarella) is made daily, smoked meats, brisket, smoked salmon, all desserts and pastries, sauces, soups, pizza dough, dressings, some breads.
- that since 1995 (starting at our first location – Pizza Etc.), we have led the Santa Fe food industry, in supporting the Farmers Market. By all the farmers’ consensus, we buy more local, regional grass-fed beef, lamb, produce, flour, veggies and fruits than any other restaurant in Santa Fe. In 2010 Joe’s Dining purchased over $80,000.00 worth of Farmers Market products. A locavore’s delight. ( 100K by 2012)
- that your hosts, Roland and Sheila, have a combined 70+ years in the restaurant industry!!
- that Joe’s is not a chain or a franchise. Joe’s Dining is one of a kind. Joe’s is Roland and Sheila – all that they own, all that they are. We cannot compete with the chains’ marketing budgets. However, they cannot compete with our food or our service or our heart.
- that we cater a significant number of corporate office meetings, weddings, family events, community and church events and doctors’ office meetings and receive marvelous feedback.
- that we have our own pastry chef in house – he/she does fresh desserts as well as beautiful birthday cakes and Gluten-Free options
- Joe’s is Locally sourced, European influenced American comfort food
Dija Know… Joe’s Restaurant Newsletter -131 October 2016
Dija Know… Joe’s Restaurant Newsletter -131 October 2016 Rosie, one year after adoption. She’s discovered the apple tree! ♦ Believe it or not, it’s not too soon to start making your Thanksgiving plans! As in years past Joe’s will offer a scrumptious take-out heat and serve traditional menu. Order the entire meal or just the à la carte courses you desire. The menu will be published soon on our website and also printed for your convenience. Organic turkey is the centerpiece of the offerings but there will be many other...
read moreDija Know… Joe’s Restaurant Newsletter -130 September 2016
Dija Know… Joe’s Restaurant Newsletter -130 September 2016 . Two food labels we currently can trust when shopping for groceries . ♦ This must surely be the best month of all in Santa Fe. Zozobra, Fiestas, the Pet Parade, the Wine and Chile Fiesta – it makes your head spin. The weather is exquisite in September and the bounty of our fabulous Farmers Market is at its very best. Enjoy! ♦ Friday Sept. 2nd from 7:30 – 11am, Richard Eeds returns to Joe’s, broadcasting the Morning Show live on Hutton FM 101.5. Richard does a...
read moreDija Know… Joe’s Restaurant Newsletter -129 August 2016
Dija Know… Joe’s Restaurant Newsletter -129 August 2016 Tomayto, tomawto — the local tomatoes are taking their time. ♦ We jumped the gun. We promised you tomatoes by Aug 1st. Darn, they have their own agenda – just ask the farmers. Last year tomato season started in mid July. This year? Nope! As you probably remember, Joe’s uses only local heirloom organic tomatoes for our Margherita Pizza and Caprese Salad. All I can say is, hold on. Because once they arrive, it will be worth every day you waited. ♦ DiJa Know?...
read moreDija Know… Joe’s Restaurant Newsletter -128 July 2016
Dija Know… Joe’s Restaurant Newsletter -128 July 2016 Independence Day 2016 ♦ Joe’s is open regular hours all through the Independence Day weekend from 7:30am to 9pm. ♦ Speaking of Independence Day, those of us here in the United States and for that matter, on Earth today are delighted or angered or scared to death or something in between, to witness unprecedented (to my knowledge) challenges, upheavals and restructuring of every human institution – education, food production, justice, social equality, immigration,...
read moreDija Know… Joe’s Restaurant Newsletter -127 June 2016
Dija Know… Joe’s Restaurant Newsletter -127 June 2016 It’s all flooding in now – the summer bounty from our farmers ♦ Joe’s is open all day Fathers’ Day from 7:30am to 9pm. We serve our fabulous Brunch from 9 – 3. Dinner specials start at 5pm, and will include juicy, meaty baby back ribs along with other offerings. ♦ Until I started researching brain health (2 years ago), I didn’t realize how dynamic the field is, how quickly it’s changing and how exciting the new findings are. There is reason to hold...
read moreDija Know… Joe’s Restaurant Newsletter -126 May 2016
Dija Know… Joe’s Restaurant Newsletter -126 May 2016 . Love your bones. May is Osteoporosis Awareness Month “I have them, they hold me up” . . . ♦ Joe’s is open all day Mothers’ Day from 7:30am to 9pm. We suggest reservations for our fabulous Brunch from 9 – 3. Dinner specials start at 5pm, and as usual we serve all through the day from our regular menus. ♦ Bones. Who knew how critically important strong bones were? Not me. Until a few months ago, I took my bones for granted. I have them, they hold me...
read moreDija Know… Joe’s Restaurant Newsletter -125 April 2016
Dija Know… Joe’s Restaurant Newsletter -125 April 2016 -Sheila It’s Joe’s 4th Annual Burger Week! Taxes took a bite? Bite back! For seven glorious days every April around tax time, Joe’s rolls back the price of a 2-topping grass-finished local beef burger to just 7.99. You pick the toppings and we’ll deliver the yum of our open-fire grilled burger! Upgrade to Antonio’s organic lamb or Monte’s buffalo for a few bucks more. Burger week runs April 11 through 18th. The raised bed wagons out on the patio...
read moreDija Know… Joe’s Restaurant Newsletter -124 March 2016
Dija Know… Joe’s Restaurant Newsletter -124 March 2016 – Sheila . Mouth-watering: Joe’s Corned Beef & Cabbage . One of my mother’s favorite holidays was St. Paddy’s Day. She wasn’t even Irish, but she had a very good friend who was. Dear Maggie would bring the fun of St. Paddy’s Day to our home every year with green balloons, green popping party crackers and a hidden whoopee cushion! We probably won’t do that at Joe’s. (Who knows?) But we will start the traditional corned beef and cabbage on...
read moreDija Know… Joe’s Restaurant Newsletter -123 February 2016
Dija Know… Joe’s Restaurant Newsletter -123 February 2016 – Sheila (archives available at JoesDining.com) Love is timeless. Happy Valentine’s Day! Roland is working on a special prix fixe Valentine’s weekend menu. He is going to make it easy for you to celebrate with your special Valentine (eat in or take out) by offering the Menu on the 12th, 13th & 14th of February. The menu will be out a few days before Valentine’s. Reservations might be a good idea. The works of 3 new artists now grace our walls....
read moreDija Know… Joe’s Restaurant Newsletter -122 January 2016
Dija Know… Joe’s Restaurant Newsletter -122 January 2016 -Sheila Is it just me, or is time whizzing by? Road of Time – photo by RR We are beyond the holiday season now, but Joe’s Red Room is always perfect for meetings and parties. It seats 32 comfortably. Friday Jan 8 from 7:30 – 11am, Richard Eeds returns to Joe’s broadcasting the Morning Show live on 101.5. During the broadcast, watch Richard at work and benefit from a surprise discount on your breakfast! Just ask. Eat your chocolate first, then your...
read moreDija Know… Joe’s Restaurant Newsletter -121 December 2015
Dija Know… Joe’s Restaurant Newsletter -121 December 2015 – Sheila Chimayo Christmas, photo by Bill Todino Seasonal greeting cards, like the one above, are available for purchase at the red counter. They are creations of 4 local artists. We truly wish everyone a very joyful Christmas and a happy Chanukah. It seems that especially this year, holding peace and brotherly love in our hearts and minds is an imperative. We indeed wish you peace and love. see gifts from Joe’s Mon Dec. 7 is the 2nd annual fund-raiser for the Monte...
read moreDija Know… Joe’s Restaurant Newsletter -120 November 2015
Dija Know… Joe’s Restaurant Newsletter -119 October 2015 – Sheila Our new family member, Chuckie. Thanksgiving ushers in the holiday season. For the 14th year, we offer the easiest most delicious way for you to enjoy Thanksgiving dinner at home – for one or up to 50 people. Essentially just heat and serve! Couldn’t be easier. Ask for the detailed menu and order form. Or get it on the website. The turkey is Heidi’s organic and there are many scrumptious side dishes to choose from. Order the complete dinner or à la...
read moreDija Know… Joe’s Restaurant Newsletter -119 October 2015
Dija Know… Joe’s Restaurant Newsletter -119 October 2015 – Sheila October in New Mexico All good things come to an end. Those succulent sun-ripened heirloom earth-grown local tomatoes are still here (as of today Oct 2nd. ) – their longest season ever. But the season will end abruptly and Joe’s inimitable and famous Margherita Pizza will pack it in until summer 2016. So don’t miss out – treat yourself to at least one of these delicious pizzas before the season ends. There’s just nothing like it. [added...
read moreDija Know… Joe’s Restaurant Newsletter -118 September 2015
Dija Know… Joe’s Restaurant Newsletter -118 September 2015 . Mary Olivia’s wildly creative quilts in the Red Room. A portable and unique gift. . All good things come to an end. But not yet! Those succulent sun-ripened heirloom earth-grown local tomatoes are here for a while longer. But who knows for how long? We will continue to purchase as many as the farmers and the New Mexico sun can produce. But the tomato season will come to an end and Joe’s inimitable and famous Margherita Pizza will pack it in for another year. So don’t...
read moreDija Know… Joe’s Restaurant Newsletter -117 August 2015
Dija Know… Joe’s Restaurant Newsletter -117 August 2015 One gorgeously unique tomato at the August 1st Farmers Market Yes they’re here! Those incomparable close-to-divine sun-ripened heirloom earth-grown (not hydroponic) local tomatoes. I believe there is a consensus – we’ve all fallen in love with tomatoes. Avid gardeners have never lost sight of truly seasonal foods. But many of us spent decades thinking tomatoes were a pale sickly orange color, one size only, tough enough to do your grip exercises on, and rather...
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