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 -82 January 2013
2013. The Chinese year of the Snake. It’s hard to conceive of a more eventful year than 2012. But it takes no crystal ball to see we are headed into yet another very interesting year. Certain characteristics are attributed to the year of the Snake and to people born in Snake years: keen, aware, cunning, proud, vain, vicious. With traits like that you would hardly think that one would or could go over a fiscal cliff. The good news is the cliff was averted last night (Jan 1). The bad news is the cliff was averted on the backs of good...
read moreDija Know… Joe’s Restaurant Newsletter -81 December 2012
Lou Levin will be joining us at Joe’s for at least several weeks. He’ll play solo keyboards enhancing Sunday Brunches with live music! Lou plays the great American Songbook standards we all love. Join us for Sunday Brunch and delightful live music. <<< ( canceled ) >>> Book now! The Red Room is still available for your Christmas or festive event. It’s also a great space for power breakfast meetings. Ask Roland about group and party discounts. The Beaujolais Nouveau is here! This year the Beaujolais is...
read moreDija Know… Joe’s Restaurant Newsletter -80 November 2012
Thanksgiving is upon us – reminding us individually and as a nation, to give thanks for all things great and small. And it’s Joe’s pleasure to make Thanksgiving Day festivities simpler for you to enjoy. “Let Joe do it”, and you can take the credit! We are again offering our Thanksgiving take home menu. The dishes are par-cooked in oven-ready containers. Just heat and serve. Ask for the order form and choose à la carte items or the entire meal from soup to dessert. This year we are offering local organic Embudo turkey (really good!) or...
read moreDija Know… Joe’s Restaurant Newsletter -79 November 2012
Bill Todino is the current local artist whose impeccable works you see in the main dining room. His photographic representations have a pure quality, absent of maudlin or saccharine sentiment, but representative of the deep roots of Faith here — eminently New Mexican. Reasonably priced in time for holiday giving! u Breakfast at Joe’s is a great and nourishing way to start a chilly morning. We start serving at 7:30 every day. And if you read The New Mexican newspaper you could be lucky enough to find a breakfast coupon good up to 11AM...
read moreDija Know… Joe’s Restaurant Newsletter -78 October 2012
Galante Wine Dinner at Joe’s Galante Wine Dinner Sept 26th There’s nothing like a great party! And by all reports, a great party was had at our annual wine dinner. Of course it helped that Jack Galante (owner of Galante Wines and our co-host) is a consummate party guy! The wine flowed, the jokes and laughter spilled over. Several Santa Fe restaurant industry heavyweights were there (no siree I’m not mentioning names!) and our waiters did a bang-up job keeping the guests fed and happy. The kitchen staff worked miracles and there was...
read moreDija Know… Joe’s Restaurant Newsletter -77 September 2012
Galante Wine Dinner Sept 26th Joe’s is proud to participate once again in the Santa Fe Wine and Chile Fiesta. We will be hosting our Wine Dinner on Wednesday, September 26th partnering with Galante Vineyards of Carmel CA. Roland will create and pair his dishes with these multi-award-winning wines. Ask to see the menu – and allow for a certain degree of “chef’s artistic license” because, as you know by now, Roland will also be inspired by what is ripe, seasonal and local at the last minute. The theme is “Continental Cowboy Classic”. 5...
read moreDija Know… Joe’s Restaurant Newsletter -76 August 2012
Special Edition GrillNChill, 2012 Grill and Chill at the Farmers Market Hall It’s that time again – time for our signature Margherita Pizza making its 17th year return engagement. In 1996 at Pizza Etc. we started buying these wonderful heirloom tomatoes from Dave Fresques. and we have been making our Margherita Pizza the same way ever since. Each year it has a growing and devoted following. It would appear we exaggerate when we say our Margherita Pizza is so incredibly delicious. But we aren’t alone in that opinion. Feedback from...
read moreDija Know… Joe’s Restaurant Newsletter -75b August 2012
Dave and his first crop this year It’s that time again – time for our signature Margherita Pizza making its 17th year return engagement. In 1996 at Pizza Etc. we started buying these wonderful local heirloom tomatoes from Dave Fresques. Roland then put together the most sumptuous but simple pizza using exclusively local and in-season ingredients. We use NM organic flour for the crust, local earth-grown heirloom tomatoes and basil. Simple but incomparable. So, if you’ve been waiting all year, it’s finally here! Also available gluten-free...
read moreDija Know… Joe’s Restaurant Newsletter -75 August 2012
Dave and his first crop this year It’s that time again – time for our signature Margherita Pizza making its 17th year return engagement. In 1996 at Pizza Etc. we started buying these wonderful local heirloom tomatoes from Dave Fresques. Roland then put together the most sumptuous but simple pizza using exclusively local and in-season ingredients. We use NM organic flour for the crust, local earth-grown heirloom tomatoes and basil. Simple but incomparable. So, if you’ve been waiting all year, it’s finally here! Also available gluten-free...
read moreDija Know… Joe’s Restaurant Newsletter -74 July 2012
Special Edition LOMB July 11, 2012 Frying an egg on the sidewalk Holy Toledo, it’s been hot. In our 22 years in SF we cannot recall a hotter, drier June. Here at Joe’s we are saving energy costs by frying all our eggs out on the patio sidewalk. Effective July1, we have a new state law on the books aimed at protecting New Mexico’s most iconic agricultural product. From the Las Cruces Sun News. (http://bit.ly/LyQOwE) ‘The New Mexico Chile Advertising Act makes it unlawful for vendors to label chile as being from New Mexico unless it...
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