Cuisine:

• French
• Diner
• Fine Dining
• Californian
• Others
• Contemporary
• Sea food
• Vegetarian

Joe's Description:
Chef-owner Joe Miller is not your average Joe---he doesn't tend to grab the spotlight like some of his celebrity chef peers, but he has clearly established himself as one of L.A.'s top toques. His quiet approach, insistence on high quality ingredients and innovation with a classical foundation has made him a local favorite. Red tones and modern paintings adorning the walls offer a laid-back yet casually elegant ambience. Miller excels with seafood, so it is sometimes difficult to choose between his meat preparations and the products from the sea. Appetizers might include grilled baby octopus with Greek salad, soft shell crab with pork belly hash and shishito peppers, or Hudson Valley foie gras parfait with port wine gelée. Entrées range from grilled white sea bass with calamari and black gnocchi, a tasty lobster with truffle oil, Tasmanian ocean trout with potato linguine, and pork tenderloin crepenette with wild mushrooms to a Jidori chicken breast with mixed market pole beans and grilled peaches. The pastry chef now comes in with his apricot or Key lime tarts, his espresso-chocolate cake or strawberry-pistachio parfait with eucalyptus foam. Prices here have always been extremely reasonable---lunches ($18) and prix-fixe dinners are particular values---for a restaurant of this caliber. Longtime general manager and sommelier Nicolas Gourdon oversees a very nice wine list with more than 300 choices, including some Mouton-Rothschild and Vosne-Romanée bottles. The busy brunch is also a good way to discover the restaurant. Miller was a pioneer in Venice and although the vibrant restaurant scene has exploded around him, Joe's remains one of the community's premier dining destinations.


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