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1023 Abbot Kinney Boulevard
Venice, CA 90291
Chefs are temperamental, passionate, complex individuals, and we like them to have dramatic names to match. Something with the poncy sophistication of Guy Savoy, or the Spanish sexiness of José Andres. Joe Miller, on the other hand, sounds like the name of a mechanic, not a man whose restaurant basically put Abbot Kinney on the map, and Joe’s sounds more like a pizza parlor than a temple to uncomplicated gourmet gastronomy. But ever since he opened Joe’s way back in 1991 on what was then the edge of Venice, it has garnered rave reviews and continues to be lauded as a Los Angeles landmark thanks to dishes like grilled octopus with Greek salad, pine nut chermoula, kalamata olive dust and Sicilian olive oil; pan-seared day boat scallops with honey date puree, quinoa, bacon tuile, frisée and radish in a Sangiovese gastrique; prime pork tenderloin crépinette with wild mushrooms, roasted garlic and potato purée and garlic jus; and crisp black cod and shiitake mushrooms, mizuna lettuce, hijiki, braised oxtail and toasted brown rice in a dashi broth.
Now you have the chance to try Miller’s masterful menu for yourself thanks to our special arrangement. Grab a friend and indulge.
- Chef Joe Miller trained at the famous Culinary Institute of America at Hyde Park before learning the ropes at such restaurants as Le Perroquet in Chicago and L’Orangerie in Los Angeles.
- Miller says the secret of his cuisine “is the result of mixing formal French techniques with Asian and California-influenced aesthetics, and by using only the best ingredients.”
- Miller also owns Bar Pintxo, a casual Spanish taps bar in Santa Monica
- Joe’s has a selection of featured wines that rotates regularly, so be sure to ask the sommelier what’s new on the list so he can pair it with your dishes.