Joe’s Restaurant – California Classic

Restaurant: Joe’s Restaurant

Location: 1023 Abbot Kinney Blvd, Venice, CA 90291

Date: September 16, 2011

Cuisine: California Farmer’s Market

Rating: Consistently good

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I’ve been coming to Joe’s since 1995 or 1996 and they are approaching their 20th anniversary any day now. In a major metropolitan restaurant scene, that’s an eternity. Chef Joe Miller was an early proponent of the ingredient driven “farmer’s market style” of California cooking that is very popular right now. And despite the restaurant’s venerable age, the menu is continually rotating and the dishes remain fresh and relevant.


The Abbot Kinney frontage.


Quaint bar. Further inside is a little maze of little rooms and a lovely patio that is perfect for brunch.


The daily tasting menu, which is a pretty awesome value.


And the regular menu.

I brought this 2006 Brunello from my cellar. It’s not rated, but it is good, being from a tiny producer who makes only 3,000 bottles a year.


The back for the vintage.


Joe’s has good bread. Particularly the butter toasty thing.


Olive tappanade and butter.


“Heirloom tomato salad, smoked garlic tomato vinaigrette, young greens, seared bread.”


“Bocconcini di bufala mozzarella, smoked o’henry peaches, plums, sweet pea, purslane, almonds, olive oil.” This was a really yummy combo. The fruit was perfectly ripe, the mozzarella fantastic, and all in combination, particularly with the nuts and the purslane pesto-like stuff, it was really yummy.


“Hiramasa Crudo. Pickled plum, shishito, flowering coriander, pickled garlic vinaigrette.” Also wonderful. Hiramasa is just yellowtail, but this was some very good fish, and the vinaigrette had a powerful tang that contrasted nicely with the sweet and sour plums.


“New zealand red snapper filet with potato scales and wild rice. Salsify, red wine sauce.”


“Sonoma lamb sirloin, figs, chantarelle mushroms, wild rice soubise, english peas, huckleberry jus.” Also a wonderful dish. Like rack of lamb, but without the bone. Slow cooked in the sous-vide. The rich jus and vegetables complemented nicely.


The dessert menu.


“Vanilla buttermilk custard. Market berries, bittersweet chocolate, pistachios.” I light fun dessert, with a berries and cream vibe.

It’s been a little while since I was at Joe’s and I somehow expected it to be more staid. The food is just as contemporary and relevant as any other ingredient driven Califonian. It’s not fat focused like the Gastropubs, or avant garde, but it is really good. And setting it far above many wanna-be followers of this tradition, each dish expresses a really balanced interplay of elements.

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