At Joes Café, “modern tradition” is no contradiction.The high ceilings, wood booths, vintage photographs, classic bar, great cocktails, and consistent conviviality reflect Joe’s nearly 90-year history. Bartender Francisco (“Frankie”) Calvillo started in 1970. Several servers have been here for decades. The “modern” arrived in 2003, when the cafe became part of the Montesano Restaurant Group (Lucky’s Steakhouse, Tré Lune, Bucatini, D’Angelo Bakery) and started serving breakfast while embracing the 21st-century commitment to using only the best ingredients and making everything from scratch. The OJ is freshly squeezed, the rich, strong coffee is a custom-made house blend, and the fries are cut on site. Want omega-3 eggs? No problem. Telegraph Brewery produces Joe's Custom Pale Ale, and lately, homemade pies have been added to the mix. Classic dishes like the All American (two eggs and bacon, ham or sausage), the Joe’s omelet, corned-beef hash, eggs benedict or chicken fried steak with pan gravy and homemade biscuits are better than ever. Owner Gene Montesano is at Joe's several days a week, making sure that everything is done to “make it great for everyone who comes here” and to ensure that as Joe’s gets older, it gets better, too - from early morning until late into the night. Note that the kitchen closes at 10 pm.
565 State Street