A First Look at JoeDoe, Opening Next Week

Proud to be an American restaurant.Photo: Melissa Hom


Before JoeDoe throws a party for friends and family tonight, how about a first look inside what chef Joseph Dobias is proudly calling his “American restaurant”? Good stuff, no? On the dinner menu, which follows, there are standout dishes (will buffalo brisket be to JoeDoe what monkfish liver was to Prune across the way?), the requisite pork-belly interpretation, and some precious touches like milk and cookies. The brunch menu, which also follows, will debut in the next weeks. After a week of food-only previews, the grand opening will be on Sunday, August 10 — hours are from 5 p.m. to 11 p.m. from Sunday through Thursday, with a midnight closing time on Saturdays and Sundays.


Dinner

Lobster, corn, and bacon (corn custard, raw lobster) - $14
Belly and egg (fried egg, crisp wonton) - $10
Veev-cured scallop (Kafir lime, crouton, galangal mayo) - $12
Summer squash salad (fava-bean pesto, summer greens) - $9
Chopped-liver truffles (Challah, house pickles) - $9
Buffalo brisket (marrow-bone butter, radish) - $13
Beef and tongue (tater tot, American kimchee) - $29
Cod Irish style (cabbage, clams, bacon-ale broth) - $26
Mushroom streusel (harissa, preserved lemon) - $23
Pasta of the day - $22
Chicken in chicken (roasted fennel, broth) - $24

Veal chop (pea gnocchi, Greek yogurt) - $29

Dessert
Wildflower honey custard - $8
Banana-bread sundae - $8
Ice creams and sorbets - $8
Milk and cookies - $8
Cheese plate $8

Brunch
Buffalo brisket and eggs - $14
Chilaquiles al tulum - $14
House omelette - $11
Dutch pancake - $9
Challah French toast - $10
Corned-duck hash - $15
Cincinnati chili - $11
Eggs Benedict - $10
Basket of biscuits - $6
Fruit plate - $7

Sides - eggs, bacon, house sausage, hash brown, salad, or fruit - $4

JoeDoe, 45 E. 1st St., nr. Second Ave.; 212-780-0262, chefdoejoe.com