Joe's Seafood, Prime Steak and Stone Crab Restaurant is different in so many ways.

Joe's is the only restaurant in Las Vegas that serves stone crabs all year round not just from the October 15 to May 15 season. And the original Joe's Stone Crabs in Miami Beach, Florida, has a special way of preserving the freshness of their stone crabs. They call it, "Fish, cook and cool down." These stone crabs are as fresh as possible, cooked, cooled down yesterday and you eat them today. The restaurant has a special relationship with the fisheries so they receive the best product possible. The stone crabs are shipped to Las Vegas and to their other restaurant in Chicago immediately. Las Vegas is far from the ocean but we have the freshest stone crabs and seafood flown in from around the world.

The second reason is surprising because I have spoken to hundreds of chefs and during my interview with Sous Chef Raul De Leon, he said, "Instead of just choosing which farm they prefer, the Corporate Executive Chef Gary Baca actually chooses the cows! They keep track of their cow's food, how they are growing and how they are being treated.

Today people are smart and know how to find information about what they are eating. Just try Google, it has everything in there.

Our dry aged beef are all natural with no chemicals or injections. When you are talking about flavor, the dry aged, 24 ounce rib eye steaks have big time flavor. This 45 day aging means a lot. You can tell when the steak is aged properly.
They care about the quality of their food and order specific cuts just for their restaurants."

The management, chefs and their customers really know exactly what they are getting.

I loved the Colossal Lump Crab Cake! Most restaurants fry their crab cakes but not at Joe's. Chef Raul takes his time to make the recipe healthier and you enjoy big pieces of crab.

The pan roasted sweet corn side was crisp, just like fresh corn on the cob direct from a farm. Chef Raul feels, "The key to the sweet corn is that I sauté the corn by itself in a really hot pan until it is nice and crisp then I add some garlic butter and cilantro and you have a great sweet corn.

The Copper River Sockeye Salmon, grilled Alaskan Halibut, and other delicious entrees are on Joe's summer menu along with all time favorites.

Dave Quillen, Operating Partner, explained about the pictures around the dining room, "These are the pictures of the original Joe's Crabs in Miami Beach, Florida highlighting the restaurant's history from as early as the 30's, 40's, their contemporary dining room and landscapes outside the restaurant. It started with a little shack on the beach and the life-size picture at the entrance shows the shack. We are excited to be celebrating with the original Joe's for their 100th year birthday next year."