First things first — Stone crabs are a seasonal delicacy, so if you wish to indulge, plan to visit during the season which runs from October 15 to May 1. Now you need a seat. In a city constantly on the hunt for the latest and greatest, Joe’s has hosted luminaries from every field, so be forewarned that a table at Joe’s remains the hottest (and hardest) to secure. There is a take-out section where you can eat in the cafe almost immediately, but to really experience Joe’s you need to eat in the dining room.
Expect to wait (awhile) for a table. It is, in fact, part of the Joe’s experience. And don’t try greasing a palm for a push to the head of the line as it may do the exact opposite. Tipping to get in is not endorsed, and is rather, actively opposed, explains Stephen Sawitz, co-owner & COO of Joe’s and great-grandson of founder Joe Weiss. If you want to roll like one of the regulars, then show your appreciation with a tip on the way out. Speaking of tips, here’s one: Throughout its entire 108-year history, reservations have never been accepted. Due to covid and a desire to facilitate social distancing, Joe’s currently offers a limited number of reservations online via Resy. But, Sawitz warns, don’t get too attached as it may not be here to stay — “It’s always open for discussion.” So, if waiting is not your game, seize the moment and book a seat now!
The bar is a scene unto itself, a mix of famous, infamous and regular Joes, so rest assured there will be plenty of people-watching to keep you entertained. Next, be sure to dress the part. Joe’s is not stuffy, so there’s no need to show up in tux and tails (unless that’s your jam), but there is a dress code and flip flops and tank tops don’t cut it. And really, do you want to run into J.Lo looking like you’re ready to mow her lawn?
Finally, the moment has arrived — you are in the door and at your table — it’s time to navigate the menu. Sawitz explains the offerings as “food you recognize and can understand, it is not overly complicated.” But even when faced with recognizable options, we can be struck with a paralysis derived from wanting to ensure a ‘perfect’ experience with a sampling of all the stars. So, to ensure there’s no FOMO, we asked Sawitz for his recommendation for an iconic Joe’s experience. Before laying it out, he mentions that he wishes more people would order the cioppino (one of his favorite menu items), so slip that tip in your back pocket. But for a ‘no great dish left behind dinner,’ here’s what to order: To start, split the coleslaw, but substitute Joe’s famous mustard sauce for the mayonnaise. Of course, share some stone crab claws as an app, followed by fried chicken and ginger salmon. Add on a few sides—he suggests the grilled tomatoes and creamed spinach or creamy garlic. And if you have room for dessert, (and really, who doesn’t?), finish with a slice of their key lime pie, a slice of the apple pie and bread pudding ‘super hot’ with a scoop of Grater’s black cherry chocolate chip ice cream. “And,” Sawitz finishes up with a laugh, “maybe follow it with a ten mile run.”
Now get crackin’, the season is already in full swing!
