Hours & Location
813 W Fulton Market,
Chicago, IL 60607
(312) 736-1750
HOURS
Monday - Thursday: 5pm-9pm
Friday: 4pm-10pm
Saturday Brunch: 11am-3pm
Saturday Dinner: 4pm-10pm
Sunday Brunch: 11am-3pm
Sunday Dinner: 4pm-8pm
Menus
- Dine-In & Takeout Menu
- Chicago Restaurant Week
- Brunch
- Wine List
- By the Glass Wine List & Cocktails
- Desserts
Dine-In & Takeout Menu
Download PDFNoshes
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Joe’s Fried Parmesan Puffs
fried parmesan, served with fondue
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Tomato Bread
heirloom tomatoes, roasted garlic, Spanish olive oil, sea salt, toasted sourdough
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Bigilla
fava bean spread, mint, Fresno chili, orange, baguette
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Whipped Ricotta
local honeycomb, bee pollen, toasted ciabatta bread
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Burrata Genovese
toasted pine nuts, basil oil, lemon zest, toasted ciabatta bread
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Chicken Liver Pâté
local maple syrup, Marcona almonds, summer truffle, brown butter brioche
Vegetables
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Celery Salad
shaved celery, fennel, spiced walnuts, mint, dill, lemon vinaigrette, parmesan
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Baby Gem
Prairie Breeze cheddar, anchovy & herb vinaigrette, toasted breadcrumbs
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Brussels
black garlic vinaigrette, carnaroli rice, yogurt, roasted grapes, Marcona almonds
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Romanesco
seared romanesco cauliflower, cashew puree, mustard seed, charred shallot, basil
Salumi + Cheese
3 for 18 / 5 for 25-
‘Nduja, Soppressata, Finocchiona, Bresaola, Coppa, La Tur, Bleu d’Auvergne, Casatica di Bufala, Pantaleo, Mahón
Pasta
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Squid Ink Chitarra
jumbo lump crab, uni, yuzu butter, fresno chili, tarragon oil
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Bucatini all'Amatriciana
guanciale, Calabrian chili, pecorino romano, shallots, cherry tomato pomodoro
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Gnocchi
potato dumplings, pistachio, Castelvetrano olives, basil pesto
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Raviolo
duck egg, ricotta, spinach, brown butter, black summer truffle
Land & Sea
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Grilled Octopus
romesco, fingerling potatoes, haricot verts, cashews
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Pork Cheek Confit
sunchoke purée, apple mostarda, sorrel
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Nonna’s Fried Chicken
espelette, house b+b pickles
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Halibut
chermoula, pea tendril salad
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Rack of Lamb
Za’atar spiced rack of lamb, whipped feta, heirloom carrots
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Joe's Burger
angus beef, Neuske’s bacon, onion jam, black garlic aioli, white cheddar, vinegar fries
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Ribeye
sautéed broccolini, horseradish butter
Chicago Restaurant Week
March 19, 2021 - April 3, 2021
$39 per person
excluding beverages, tax & gratuity
First Bite
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Joe's Fried Parmesan Puffs
fried parmesan, served with fondue
Salad
choose one-
Tomato Salad
whipped mascarpone, garlic chips, basil, saba
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Gem Salad
pears, piemontese hazelnuts, truffle-champagne vinaigrette, grana padana
Entrée
choose one-
Brussels Sprouts
lemon yogurt, roasted grapes, marcona almonds, black garlic vinaigrette
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Tagliatelle
braised short rib, datterini tomatoes, veal jus, evoo
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Skate Cheeks
cranberry beans, fresno chili, spinach
Dessert
choose one-
Cacio e Pepe Cheesecake
burnt basque parmesan cheesecake, cracked pepper honey
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Ice Cream Puff
profiterole, salted caramel gelato, smoked sea salt
Weekend Brunch
Download PDFNoshes
-
Joe’s Fried Parmesan Puffs
fried parmesan, served with fondue
-
Tomato Bread
heirloom tomatoes, roasted garlic, Spanish olive oil, sea salt, toasted sourdough
-
Whipped Ricotta
local honeycomb, bee pollen, toasted ciabatta bread
-
Burrata Genovese
toasted pine nuts, basil oil, lemon zest, toasted ciabatta bread
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Chicken Liver Pâté
local maple syrup, Marcona almonds, summer truffle, brown butter brioche
Pops & Frills
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Personalized Tableside Bubbles Tower
Upgrade any bottle of sparkling wine or champagne with your own tower - includes assortment of fresh berries, grapes, and your choice of fresh juices & purées
Brunch
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Avocado Toast
smashed avocado, sunny side egg, basil, local tomatoes, toasted ciabatta
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Crab Cake Benedict
lump crab cake, avocado, poached egg, hollandaise, frisée & radish salad
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Eggs en Cocotte
2 shirred eggs, bechamel, Nueske’s bacon lardons, Prairie Breeze cheddar, sourdough
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Traditional
2 eggs your way, house sausage, onion jam, crispy potatoes, toasted ciabatta
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Chef's GLT
ciabatta, guanciale, chili aioli, baby gem, tomato, crispy potatoes
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Joe's Brunch Burger
angus beef, bacon, egg, white cheddar, baby gem, chili aioli, crispy potatoes
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Bucatini Carbonara
guanciale, pecorino romano, cracked pepper, chives, egg yolk
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Raviolo
duck egg, ricotta, spinach, brown butter, black summer truffle
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Malted Waffle Napoleon
cannoli cream, grappa macerated berries
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Banana Nut French Toast
walnut crusted brioche, bananas, bourbon ricotta, maple syrup
Bottle Wine List
Joe’s Wine List is ever-changing. Each bottle on our wine list—from the Nebbiolos of Piedmont to the Chardonnays of Burgundy—has its own story from Joe’s personal travels around the world’s wine regions, is culturally inspired, updated daily, and holds true to classically humble standards.
Download PDFBy the Glass Wine List & Cocktails
Joe’s Wine List is ever-changing. Each bottle on our wine list—from the Nebbiolos of Piedmont to the Chardonnays of Burgundy—has its own story from Joe’s personal travels around the world’s wine regions, is culturally inspired, updated daily, and holds true to classically humble standards.
Download PDFSparkling Wines
Prices go for 5oz - 8oz - Bottle-
Champagne Canard Duchên, Brut, Montagne de Reims, France | NV
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Pierre Sparr, Crémant d’Alsace, Brut Rosé Reserve, Alsace, France | NV
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Bisol, Jeio, Glera, Brut Prosecco, Veneto, Italy | NV
Rosé Wines
Prices go for 5oz - 8oz - Bottle-
Château Gassier, Esprit, Rosé, Grenache, Cinsault, Syrah, Rolle, Provence, France | 2017
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Säo Miguel, Touriga Nacional, Aragonez, Syrah, Alentejo, Portugal | 2019
Orange Wines
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Scarbolo, il Romato, Pinot Grigio, Friuli-Venezia Giulia, Italy | 2017
White Wines
Prices go for 5oz - 8oz - Bottle-
Maison Yves Chaley, Les Trabuchots, Chardonnay, Burgundy, France | 2018
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Max Ferdinand Richter, Qualitätswein, Riesling, Mosel, Germany | 2017
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San Salvatore, Falanghina, Campania, Italy | 2018
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Monchiero Carbone, Arneis, Piedmont, Italy | 2017
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Wairau River, Sauvignon Blanc, Marlborough, New Zealand | 2019
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Vila Nova, Loureiro, Fernão Pires, Vinho Verde, Portugal | 2018
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Flowers, Chardonnay, Sonoma Coast, California | 2017
Red Wines
Prices go for 5oz - 8oz - Bottle-
Catena, La Consulta, Malbec | 2017
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Mas des Volques, Esus, Grenache, Carignan, Cinsault, Duché d’Uzès, France | 2016
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G.D. Vajra, Langhe Rosso, Barbera, Nebbiolo, Dolcetto, Piedmont, Italy| 2017
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Tolaini, Valdisanti, Cabernet Sauvignon, Sangiovese, CF, Tuscany, Italy | 2015
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Säo Miguel, Touriga Nacional, Touriga Franca, Alicante Bouschet, Alentejo, Portugal | 2014
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Carlos Serres, Old Vines, Tempranillo, Rioja, Spain | 2018
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Materra, Cabernet Sauvignon, Merlot, Oak Knoll, Napa Valley, CA | 2013
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Matanzas Creek, Merlot, Bennett Valley, Sonoma, CA | 2014
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Salem Wine Company, Pinot Noir, Eola-Amity Hills, OR | 2017
Cocktails
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JOE’S SPRITZ SLUSH
Casoni 1814, Bisol prosecco, soda, orange
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Moulin Rouge
hibiscus infused vodka, Lillet rose, lemon, burlesque bitter
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Mezcal Paloma
400 Conejos mezcal, lime juice, grapefruit soda, smoked butterfly worm salt
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All Day Jose
Maestro Dobel tequila, blood orange, habanero, lime, black lava salt rim
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SMOKED OLD FASHIONED
Four Roses bourbon, demerara, house bitters
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PORTUGAL THE DRINK
butterfly tea infused gin, Warre’s white porto, citrus tonic
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Sazerac
Sazerac rye, Cognac, sugar, Peychaud’s bitters
Desserts
Download PDF-
WHITE CHOCOLATE MOUSSE
lemon agrumato, fennel pollen, pistachio shortbread cookies
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OLIVE OIL GELATO
amaro orange marmalade, toasted brioche, basil, candied Castelvetrano olives
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CACIO E PEPE CHEESECAKE
burnt Basque parmesan cheesecake, cracked pepper, honey
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TORTA GIANDUJA
flourless chocolate and hazelnut cake, salted espresso ganache, hazelnut gelato