A South Beach Institution
Before SoBe, Joe be, touts Miami Beach’s (and possibly the nation’s) number-one crab institution, referring to its decades of renown prior to the rebirth of its trendy neighborhood, South Beach. Word spread quickly when the family-run place first opened; in 1913, and the line to get in has been long ever since. On the menu, the stone crab: A delicacy of sweet meat that is as much a symbol of Miami as the palm tree or the state seal, and especially delectable because of its limited-season availability (mid-October to mid-May).
At Joe’s, they come in four different sizes (from medium to jumbo) and the standard order is an ; imposing mound of crabs, served with drawn butter or a piquant and creamy mustard sauce, coleslaw, creamed spinach, and cottage-fried sweet potatoes. For dessert, the Key lime pie is the real thing. Freshness and quality are paramount, but if you can’t indulge in person, Joe’s will FedEx you your fix, overnight. That helps explain why they sell about 200 tons during the average crab season, with 1 ton alone served on a good day in the 450-seat indoor restaurant, manned by a formally attired staff. Tender and sweet, Joe’s crabs aren’t cheap, even though they come from local waters—Damon Runyon once said they were sold by the karat. Go anyway and find out what all the hype is about—but be prepared to wait.