Acclaimed Melbourne chef Andrew Blake recently joined Joe's as executive chef, introducing a new menu that celebrates the tastes and techniques of traditional Texas barbecue, which Andrew predicts to be 'the next big food trend'.
Andrew's love for American style food is reflected at Joe’s. The new menu boasts items such as beef short rib with atomic rub, smoked chicken wings with black label BBQ sauce and other American classics like jalapeño poppers and a Rueben sandwich (toasted rye, pastrami, sauerkraut, swiss cheese and mustard).
Celebrating the tastes and techniques of traditional Texas barbecue, the restaurant has a newly installed Texas smoker which is the focal point of their new menu. Imparting a unique flavour that comes only from genuine slow cooking over charcoal, premium meats are prepared using rubs, fragrant woods and mop sauces.
The highlight of our meal, the smoked BBQ ribs exceeded our expectations. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. Flavoured well by the decadently sweet and savoury sauce, it was absolutely delicious.
For dessert, we particularly enjoyed the old-fashioned pecan pie.
The pecan filling was guiltily rich and beautifully velvety. The biscuit pastry base and a side of thickened cream provided balance to the sweetness of the tart. It was a decadent end to our dinner at Joe's.
In a brand new menu that revels the flavours of America, Andrew’s culinary know-how and creativity is harnessed. If you love a good ol' Texan BBQ, you'll love Joe's new menu.
Gastrology bloggers dined courtesy of Joe's Bar and Dining Hall.