It's a late Sunday morning and sun is streaming into the window of Joe's Restaurant, onto the worn wood floors of the raffish bungalow, and dancing off the beams of the high ceiling. The effect is utterly charming, adding to the relaxed atmosphere of this beloved Venice restaurant.
The crowd is a typical mix (and for most anywhere else on the planet, a highly atypical one) of Venice bohemians, young families with babes in arms, tourists and Joe's loyalists who have driven across town to brunch at the popular California-French restaurant. Sipping foamy cappuccino or a simple cup of joe, we're all stealing time from a busy weekend of kids' soccer games, errands, gardening or -- shudder -- the gym to spend a couple of soothing hours over brunch. When you step into Joe's, which has been around since 1991, it feels as comfortable as slipping into a favorite sweater. You can come dressed up. Or not. In sandals off the shelf of Barney's shoe department or in plastic flip-flops ready for the beach.
Cross street:Westminster Avenue
Reader Reviews
October 17, 2007
Bruce DNorthridge, CA
One of my favorite restaurants in Los Angeles. The atmosphere is great (I would describe it as Venice Casual Elegance - very tasteful and inviting) and the food is excellent. Although my wife and I live in Northridge we try to make it over to Joe's as often as we can.
February 17, 2007
foodie QSanta Monica, CA
The vegetable appetizers uses local ingredients in season which I enjoyed very much. However, the sauce was over seasoned in the main courses, and the flavor of the ingredients were lost.
The wine selection by the glass was a bit weak.
Warm, inviting California-French restaurant with a loyal local following. Joe's encompasses the original tiny space (which is now the bar) plus an adjoining high-ceilinged dining room and outdoor pocket patio.
Best dishes
Poached eggs with artichokes and morel mushrooms and English pea sauce, rösti potato with scrambled eggs and smoked salmon, porcini mushroom ravioli, tandoori crab salad with frisée, Kurobuta pork loin and pork belly.