Something Scrumptious is Clawing at your Taste Buds

By Muriel Stevens
Las Vegas Magazine - September 3, 2006

Few restaurants in the country have the reputation and history of the original Joe’s Stone Crab restaurant in Miami. Knowing my penchant for Joe’s stone crab, my Miami friends always included a visit to this landmark restaurant.

Joe’s Stone Crab has been “an enduring slice of history” since 1913. Founder Joe Weiss and his wife Jennie introduced the then-unknown delicacy from the Gulf of Mexico. How they knew to take one claw and throw back the crab to grow another one remains a mystery (at least to me), but the crabs are still relinquishing one claw and surviving to grow another claw. It takes about five weeks or more to grow a small claw; much longer for the humongous and more pricey ones.

It was Richard Melman and Gerard Centioli of Lettuce Entertain You Enterprises who sent the Joe’s Stone Crab concept soaring. After acquiring the original, they took it to the next level – Joe’s Seafood, Prime Steak & Stone Crab debuted in Chicago in 2000. Choosing Las Vegas as their next location was a cool decision. Where better than the nation’s quintessential dining destination, Las Vegas? Situated in a prime location in The Forum Shops at Caesars, Joe’s features its own valet service on the strip, patio dining and many other innovations. Unlike the original, Chicago and Las Vegas are open 365 days. General manager/partner Michael Rotolo advised both eateries are in major malls. Patrons appreciate the consideration, and the affable Rotolo is a constant presence.

Of course, the food is the draw. The lunch menu is not available after 5 p.m. yet the dinner menu is offered all day. Sandwiches are offered at lunch – in the evening they are a bar offering. For a quick bite and some business banter, the bar’s the place to be. Macho, macho. I’ve eaten my way through the appetizer list, sometimes eating two or three in lieu of an entrée. Among my favorites are: the ubiquitous stone crabs, dynamite jumbo crab cakes, spinach stuffed mushrooms and the seldom scene shrimp de jonghe.

In addition to shellfish and seafood, Joe’s offers a well rounded selection of seasonal fish. Sweet, tender Alaskan halibut and excellent wild Alaskan sockeye salmon are wonderful. The lively red color of the sockeye is gorgeous. Along with the chops and prime steaks, there are signature bone-in steaks including a 28-ounce porterhouse. All of these signatures are hand-carved exclusively for Joe’s.

I’m wild about the side dishes and the potato selection. The baked sweet potato is a super sized tuber with super flavor. I opted for the sautéed garlic spinach, yet I never turn down the creamed spinach when it comes to the table.

Desserts are scrumptious, especially the pies. Waistline watchers, rejoice. All pies are available by the half slice.