If I could re-live my 20s in any other era, I would have to give serious consideration to the late 50s and early 60s. From the cool jazz clubs in pre-embargo Havana, to Sinatra and the rest of the Rat Pack drinking martinis and hanging out in old Vegas, I can really connect with the style and atmosphere – at least, what I have seen portrayed in movies and in print. And it is exactly this “Old Hollywood” style that you get to experience and enjoy at Joe’s Seafood, Prime Steak and Stone Crab in Las Vegas.
This was my second visit to Joe’s in Las Vegas, and I just had to share the experience with my wife and daughter. From the distinguished Maitre d’ to the servers in vests, ties and crisp white aprons, there is such a cool and classy atmosphere to this restaurant. With jazz standards playing in the background, the walls are adorned with numerous vintage black and white photographs taken at this iconic restaurant over the years and of their many celebrated guests. The plush, high-back booths, fine linens and cutlery and a very lively crowd sets the stage for one very memorable meal.
And as the saying goes, when in Rome – or in this case, when in a seafood mecca, the stone crab is a big draw for this restaurant. From their website – “fresh stone crabs are found in the warm waters of the Gulf of Mexico. They are hand harvested, one claw at a time, and thrown back to the sea. Joe Weiss, and his wife Jennie, discovered this unknown delicacy in the early 1920s, and soon after, began serving them in their restaurant in South Miami Beach. Now, the familiar “crack-crack-crack” can be heard here in Las Vegas and Chicago, as we treat you to the finest stone crabs in the world.”
Unlike a lot of shell fish, these stone crab claws are served chilled with lemon and a tangy house mustard sauce. And boy are they addictive! Super sweet chunky meat – a decadent treat for seafood-lovers for sure. Other highlights from our meal included the mind-blowing rich and creamy stone crab bisque and the to-die-for lobster tempura. Two HUGE lobster tails perfectly cooked in a crispy golden tempura batter. Yes please! And I would be remiss if I didn’t mention the unbelievable wine list at Joe’s. Categorized by grape variety, there must have been 40 Cab Sauvs alone – not including the “you need deep pockets” reserve wine list. An $1800 1990 Chateau Lafite-Rothschild anyone? Popping the cork on a bad boy like this would be far too easy when caught up in the feeling of glamour and extravagance that goes hand-in-hand with your dining experience at Joe’s Seafood, Prime Steak and Stone Crab. Highly recommended. For now, back to the cage.
