joebar
Description
Proud to serve dip sandwiches, communal drinks, cold beer and missile command to Hazel Park.
Tell your friends
RECENT FACEBOOK POSTS
facebook.comEx-Torino chef to cook in Hazel Park during month-long residency
Also......Garrett Lipar coming as our chef in residence at frame for June! Tickets on sale tomorrow, Friday 5/18 at 3pm Be ready!!! www.framehazelpark.com
Dining: Appealing joebar is a draw all by itself
http://detne.ws/2rssMeY Thanks Molly Abraham for the kind words! See all of you tonight....and this weekend!
Timeline Photos
Join us at joebar this Saturday for Derby festivities, a bus back and forth to the Hazel Park racetrack, regret derby pie, hot brown sliders, a joe's valentine exclusive cocktail and mint juleps! Rain or shine! https://www.facebook.com/events/208462422992772??ti=ia
Timeline Photos
BRUNCH on the weekends 12-3! Grill some brioche, smash some avocado, top with roma tomato, pickled red onions and chilies (maybe a duck egg!) and you have our Avocado Toast! Follow with the Stuffed French Toast, Eggs in Purgatory, the famous HPBLT, and the regular menu still on for lunch. Anna, our beverage tour director, has brought Shrubs to the Brunch menu this week! Shrubs are mild drinking vinegars, a bit heavier on the fruit content for joebar. Guava - lemongrass - ginger - apple cider vinegar Mango - habanero - apple cider vinegar Blueberry - basil - balsamic vinegar Dragonfruit - kiwi - ginger - apple cider vinegar Pineapple - apple cider vinegar Pair with mescal, gin or whiskey or a simple soda to keep it sober! See you at noon! jb
Timeline Photos
Brunch at joebar? Today and Sunday, we begin our brunch specials! Of course the joedip (throw a breakfast egg on it!) and the rest of the regular menu are served today....but, from noon until 3pm , a few extra Chef Courtney specials coming your way! -- Check out this one called Eggs in Purgatory. Cage free eggs poached in a rustic tomato sauce, served with a garlic herbed baguette for dipping! Other specials,beermosas, and bloody marys to drink with friends! See you at noon!!
Timeline Photos
Many of you know (and some don't!) that we have a secret dining space in the back of joebar called frame (still in beta!). Amazing to watch both Katoi and the joebar staff hang together this past month! As Katoi continues to rebuild their home, they are giving frame (beta) an encore performance! The last 3 weeks of May, including a Mother's Day seating go on sale Thursday (tomorrow!) at 3pm. If you missed the sold out first month or want a Saturday, which all sold out within a few hours, this is it! Oh, and this amazing five dragon chefs bursting from the flames of Katoi screenprint will be on sale also. Genius, Glenn Barr Studios outdid himself with this one. Limited edition, signed by the artist. Tickets on Thursday 3pm - www.framehazelpark.com
Timeline Photos
Last call for Easter Cream Pie orders!!! Orders in by 12 noon today deadline, Pickup tomorrow after 6pm. We are closed on Easter Sunday to enjoy family. Have a safe holiday!! See the post below for flavors and ordering info! Cheers! joebar
Timeline Photos
Whole joebar Cream Pies to go begin this weekend! Butterscotch Cream Pie - Bettermade pretzel crust, butterscotch custard and fresh whipped cream with butterscotch drizzle! Lemon Ginger Snap Cream Pie - Ginger snap crust, lemon curd, fresh whipped cream with a ginger drizzle syrup and candied ginger! This one is in the photo. Chocolate Cream Pie - Chocolate cookie crust, dark chocolate ganache, semisweet chocolate mousse, fresh whipped cream, topped with toasted pecans and dark chocolate shavings. (nut free option on request) Special Easter special pricing of $25 each. Email your order to pies@joebar.com by Friday at noon to have them ready for pickup after 6pm on Saturday. Sorry, we are closed on Easter Sunday for a family day. See you at joebar!
Timeline Photos
Lots of bars have chicken wings, but do they look and taste like these? Look at these things! Honey Garlic Glaze with hot pepper relish and served with house made ranch dressing. Sticky sweet and spicy at the same time. I must be in chicken wing heaven.
Timeline Photos
Chef Courtney Witter created this crazy HPBLT! House smoked Farm Field Table bacon, bibb & Red oak greens, roma tomatoes, avocado, topped with house made ranch dressing, between daily baked brioche bread. Add a duck egg and you're all set! Katoi is here this weekend for their first weekend of frame! Hope to see you in this weekend. Open for lunch at noon on Saturday and Sunday!
Timeline Photos
Chef said 15 hours wasn't long enough! So Chef Courtney roasts the prime rib for 16 hours at a low temp to rare, before it gets shaved thin, and put between a kummelweck roll topped with salt and caraway seeds. Put some spicy house made horseradish, caramelized onions and au jus for dipping on the side and you have the joedip, our signature sandwich. We'll be ready for you this week! I want one now!
Timeline Photos
What can we say??? We are overwhelmed with the demand for Chef Courtney's menu! Today until 4pm we have a limited menu...still amazing, still joebar, still playing march madness on the tele, still drunk, still need a better high score on missile command! See you soon! We love you too. Be patient with us, we are getting there!! Regular menu resumes at 4pm!
Quiz
