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Finally. It’s come time for us to share with you the legendary, all-encompassing, truly epic cabane a sucre au pied de cochon experience. Is there anything else like it? Probably not. After signing up a little later than we meant to for this season’s apple themed menu, we got a call from PDC two months after we were waitlisted asking if we wanted to fill in for a last minute cancelled reservation in the middle of the week.
Walking into Joe Beef, one immediately senses a kind of warm intimacy few restaurants are able to successfully achieve in terms of both physical space, ambiance and decor. The space out front is quite small; tables are set one next to the other with only a few inches separating diners from one another – for those who sit on the inner banquettes, tables must be pulled out for them to exit gracefully. Even in such close quarters, fellow diners have been the most friendly and cordial I have ever met. The owners have recently closed their luncheonette next door (McKiernan’s) in favor of expanding Joe Beef, creating an oyster bar in its place while at the same time increasing its capacity for more people to stop by. Due to the popular demand for the restaurant’s exquisite food, the terrasse out back has been opened up as well. I had actually never been in the area before and our lovely waitress Vanya was nice enough to show me around. The garden where ingredients are freshly grown and harvested lines the terrasse; adjacent to this, a separate plot of land is sectioned off by a fence – here they house a large metal smoker where they treat some of their meats and fish.