In 1913,
Joe Weiss opened a small lunch counter on
Miami Beach. That was the beginning of what was to become Joe’s, a fixture today in
Miami,Chicago and
Las Vegas. From its inception Joe’s Seafood attracted anyone who knew anything about good food.
Al Capone, they say, came in every day at 5, under the alias Al Brown. He'd pull up with his entourage, sit down, have dinner and leave. Because he respected Joe’s wife and her hard work, every Mother's Day, up pulled a truck with flowers and a horseshoe reading, "Good Luck Mother Joe's."
Joe Weiss and family starting out in Miami
One day
Joe Weiss decided to try something new: he threw stone crabs, never before considered a delicacy, in boiling water, and that was the beginning of
Joe’s Seafood, Prime Steak & Stone Crab. When they started serving them cracked with hash browns, cole slaw, and mayonnaise, they were an instant success. And this is the way they’ve been serving them since to
Will Rogers,
Amelia Earhart,
Gloria Swanson,Robert Frost and
Damon Runyon, who helped fan the flames of the
Joe’s Seafood, Prime Steak & Stone Crab legend.
Poet Robert Frost dining at Joe's Miami in 1942
Photo by William Shrout
Joe’s has been in
Miami for 93 years, in
Chicago for 10 and opened in
Las Vegas at the
Forum Shops at Caesar’s Palace 5 years ago, in partnership with
Lettuce Entertain You and
Michael Rotolo, Managing Partner.
Managing Partner Michael Rotolo and I in the patio
It’s deceptive when you enter. You see a bar and some tables and assume that’s it. Au contraire: there are several dining rooms at
Joe’s, accommodating approximately 500 people. But despite the size, the tables are spaced far enough apart that you can easily hold a conversation without distraction. The multi-level space includes a full-service bar and a main dining room with a café overlooking the hotel’s luxury shops. An elevated second level contains a circular banquet room under a rotunda and floor-to-ceiling windows that open to views of the
Las Vegas Strip. There’s an elegance to
Joe’s with its terrazzo floors, rich mahogany wood in the bar, simple wall treatments, palm trees, hanging fixtures and murals dating back to
Joe’s origins in
Miami.
Joe's Famous Stone Crab Legs
Because Joe’s specializes in stone crab, it’s something not to be missed, even if it’s just as an appetizer. You can order a Stone Crab Cocktail served chilled with
Joe’s secret mustard sauce ($17.95) or as an entrée (Market Price).
Keeping the crab alive while taking its claw
The crabs are hand harvested, one claw at a time, in the warm waters off the Gulf of Mexico. Once harvested, the crabs are thrown back into the sea to regenerate, which takes about three years. The claws are served cracked but in the shell, and your server will be happy to show you the proper technique for eating them. Yes, it’s an art!
Alaskan King Crab Legs prepared at your table
If you’d prefer Alaskan King Crab, Joe’s offers that too, prepared at your table and served with drawn butter ($59.95). Since they’re fresh, it’s not necessary to keep them in brine, so they’re more sweet than salty as a result.
Crab Stuffed Sole
If you’re not into seafood, there are usually eight fresh fish to choose from, as well, varying from season to season. Chef
Gary Baca, a partner in the establishment, has exclusive arrangements with several fishermen who overnight their catches to him.
Baca will experiment with the fish to determine the best methods of preparing them to bring out their natural characteristics. One of my favorites is the Parmesan Crusted Halibut ($29.95) that is crispy on the outside but tender in the center. So many restaurants overcook halibut until it becomes rubbery and unpleasant to eat. Not so at Joe’s. It’s pan seared and served with a lemon butter sauce and a touch of cilantro.
A great center cut bone-in Filet Mignon at Joe's
And while
Joe’s specializes in seafood, their steaks are top notch too, imported from
Chicago. Most are “wet-aged,” meaning they’re cut and cryo-vac’d, vacuum packed in individual bags so they’re juicier and less gamey than dry-aged steaks. The 12-ounce center cut bone-in Filet Mignon ($38.95) is an amazing piece of meat. You can only get two of these cuts from a single cow. They’re thick and juicy and simply brushed with butter and a little salt and pepper. It’s seared, then left to rest for about twenty minutes, then broiled under high heat till it’s done to your specification.
Attention to detail is critical to
Chef Baca. Even the salt and pepper at each table is specially selected.
Baca uses roasted Tillicherry peppercorns and sea salt in the grinders to enhance the flavor of his steaks.
Crispy Onion Strings
The sides at
Joe’s are just as special as the main courses. Each portion enough for two. There’s Jennie’s Mashed Potatoes ($7.95) prepared with Asiago cheese folded into the potatoes, then topped with breading and grated cheese and browned. Yum! That’s only one of eight different potato offerings.
Joe’s Grilled Tomatoes ($7.95) is unique, as well, sliced and grilled with Dorman’s American Cheese and spinach.
Banana Cream Pie with Foster Sauce
Okay, it’s time for what you’ve been waiting for: dessert. Yes, indeedy, they’re special too. We sampled three of the nine homemade pies ($6.95), including Peanut Butter with Hot Fudge, a traditional Key Lime and the exotic Havana Dream Pie layered with custard and served with caramel de leche. Joe's is open every day of the year for lunch and dinner.
So there you have it: a little bit of Miami in Vegas. Bon appétit! Joe’s Seafood, Prime Steak & Stone Crab The Forum Shops at Caesar’s Palace
(702) 792-9222 Joes.net
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