Joe's American Bar & Grill - Newbury St, Boston

Joe's Newbury recently refreshed their brunch menu and I had the pleasure of experiencing it while also chatting with Executive Chef Dan Billo about his background and inspiration for his work. The restaurant was already bustling when I arrived, as you'll see in the photos below, so I'd recommend making reservations ahead of time just to be on the safe side. Plus, if you do you might be able to request to sit in their nice and open cafe area right alongside Newbury Street - featuring a retractable roof - where the lighting and environment seems so lovely!

Upper bar & cafe area

Upper bar & cafe area

Peach Bellini

Peach Bellini

Chef Dan Billo personally serving us with a huge smile!

Chef Dan Billo personally serving us with a huge smile!

Mojo Pork Slider. Citrus-marinated pork covered in rich Carolina barbecue sauce, topped with creamy coleslaw and pickles.

Mojo Pork Slider. Citrus-marinated pork covered in rich Carolina barbecue sauce, topped with creamy coleslaw and pickles.

Ahi Tuna Tartare. Fresh ahi tuna with avocado, cucumber, sesame wonton chips, and a soy reduction.

Ahi Tuna Tartare. Fresh ahi tuna with avocado, cucumber, sesame wonton chips, and a soy reduction.

Deviled Eggs. Four sinfully good eggs topped with maple-Cajun bacon.

Deviled Eggs. Four sinfully good eggs topped with maple-Cajun bacon.

Crab Cake Benedict. Lump crab meat, poached eggs, hollandaise sauce, and home fries.

Crab Cake Benedict. Lump crab meat, poached eggs, hollandaise sauce, and home fries.

Corned Beef Hash. Fried eggs, mustard cream sauce, and choice of toast. (Personal favorite!!)

Corned Beef Hash. Fried eggs, mustard cream sauce, and choice of toast. (Personal favorite!!)

Blueberry Pancakes. Cream cheese frosting and wild blueberry reduction.

Blueberry Pancakes. Cream cheese frosting and wild blueberry reduction.

Lox & Bagel. Lox, bagel, chive cream cheese, capers, minced red onion, and confit lemon.

Lox & Bagel. Lox, bagel, chive cream cheese, capers, minced red onion, and confit lemon.

Granola, Yogurt & Seasonal Fruit. Honey-mint yogurt, seasonal fruit, and house granola.

Granola, Yogurt & Seasonal Fruit. Honey-mint yogurt, seasonal fruit, and house granola.

Lobster Frittata. Fresh vegetables, Gruyère cheese, fine herbs, and petite greens.

Lobster Frittata. Fresh vegetables, Gruyère cheese, fine herbs, and petite greens.

Chef Dan Billo talks through his inspiration for the brunch menu which came from his travels and years of experience.

Chef Dan Billo talks through his inspiration for the brunch menu which came from his travels and years of experience.

The kitchen can be seen from the main dining area.

The kitchen can be seen from the main dining area.

My overall experience at Joe's was very heart-warming. I enjoyed the food, and so did the other bloggers who were there. I highly recommend the corned beef hash. It was definitely the star of the meal, even to those who don't usually like corned beef hash. I also got to try some of the crab cake benedict which felt a bit too dry for my taste even with all the sauce, so unless you're a die-hard crab cake fan I would go for something else (*ahem* did I mention the corned beef hash already!?) However, what stuck with me from this brunch was Joe's friendly atmosphere and staff. It was very apparent that Dan feels very at home in this restaurant and is truly passionate about his crafts. The entire restaurant staff seemed like a big happy family and it certainly shows in their service: approachable, flexible, and kind. It was very refreshing, especially on Newbury Street, to know there's a friendly and dependable spot in the midst of all the fine-dining and big chain restaurants.

You can try out Joe's new brunch menu for yourself on weekends from 11AM-3PM. They also have a special three-course thanksgiving dinner coming up. If you do check them out, please let me know in the comments - I'd love to know your thoughts!

Photos by me. (For any photography usage elsewhere, please give full credits and link back.)

In collaboration with Joe's Newbury; thoughts and opinions are my own.

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