For nearly a century, Joe’s Stone Crab has been serving up iconic seafood and key lime pie to an adoring fan base of celebrities, mobsters and ordinary people. From its humble beginnings as a tiny lunch counter, Joe’s has grown to a full-service restaurant that covers a city block in Miami’s South Beach neighborhood.
The restaurant’s status as a historic hangout of the rich and famous helped Joe’s grow to the tourist and local favorite that it is today. Superior service and food keep the place hopping from open to close even during the off season. Although the wait for a table is frequently long, the experience is worth it. Rumor has it that a sizable tip to the maître d’ will speed up one’s place in line, but otherwise a trip to Joe’s may require a wait of at least an hour. There are a very few reserved tables, but those are held for A-list types.
Once diners are seated, however, they are in for a treat. Joe’s built its reputation on quality service and amazing food. The luscious stone crabs are the signature dish of the restaurant, but everything is tasty. Joe’s still serves their iconic mustard sauce with many dishes. After all, why mess with success?
Like the mustard sauce and stone crab, Joe’s key lime pie is an icon of the South Beach institution. Joe’s version is sweet with just the right amount of tartness to balance out the sweetness. A slice is the perfect end to any meal at Joe’s.
The wait staff is formally dressed in jackets to create an old-world ambiance. The staff is highly experienced and attentive to their guests. Servers will recite a brief history of the establishment to interested patrons, and they are highly knowledgeable about the menu.
There is a patron dress code, but it’s fairly lax. Beach and workout wear are forbidden. Pretty much anything else goes, from business casual to formal wear.
Although Joe’s is busy all year long, the pace is a little more leisurely during the off season. During slow periods, or when a restaurant is undergoing renovations, it’s useful to have a Miami storage unit to hold extra equipment. Off-site storage allows the business to adjust more easily to seasonal peaks and valleys without taking up precious space within the restaurant itself.
