Joe’s Seafood, Prime Steak and Stone Crab

 

When I checked for a reservation to this fine establishment just 500 yards from the White House lawn, I was speechless when they told me they were booked through Monday night.  It was Saturday!!  But after looking at the menu online, I decided to fake it.  I took a cab over and upon arrival asked the host if they served their full menu at the bar.  He said they did so I walked right over to an open seat and ordered a Manhattan.  I’m sure my dinner had arrived before some of the people who had reservations!!  Lesson 23; take chances.  Just kidding.  I don’t have a list of lessons.

I cozied up to the bar and was greeted by a very friendly and patient bartender; despite the level of activity and the hour.  It was busy both in the bar area and the dining area.  I’m sure you’ve experienced a bartender near the end of a shift.   It is not pretty.  I couldn’t see the TV from where I was sitting and the glimpses I gained were of a Nationals game and not the Olympics.  No matter.  I was in a grand rom with marble pillars and an eggshell color with high ceilings and the sounds of people enjoying a night out on the town.

I was full from a day of culinary adventures so I limited my selections to the King Crab appetizer and the Dover sole in a brown butter sauce.  No shell cracking here.  The shells were split and partially removed requiring only the cocktail fork to remove enormous pieces of the sweetest crab.  The purified butter was chilled too.  But the star of the how which made me the envy of the crowd was the Dover sole.  It was prepared tableside!  There is something special about tableside service and I don’t care what it is.  I have felt this way about tableside guacamole in Dallas, Caesar Salad in California, Fajita’s in Arizona or this sole in DC!

The waiter took his time meticulously pulling away first the head, then the fins and lasts the tail of this incredible fish.  Since it was cooked with the bone in, the flavorful goodness of the marrow was inside the delicious flaky flesh.  He reassembled the four strips and then drizzled a lemony creamy brown gravy over the pieces.  He was impressive.  I was delighted.  The taste was out of this world.

Joe’s originated in Miami Beach, Florida in 1913 as a stone crab place.  In 2004 through a partnership, they opened in Chicago as a steak place.  Then in 2004, the opened a location in Vegas a Caesars Palace.  This location is a relative baby, opening in 2014.  Washington is a culinary cauldron of some of the finest restaurant in the United States.  Think about it.  It is home to embassy’s from around the world and is crammed with the elite in politics and business.  Joe’s is a simple name for a place.  I agree.  It’s simply fantastic!

 

Joe’s Seafood, Prime Steaks and Stone Crab

750 15th Street NW

Washington DC, 20005

www.joes.net

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