Joe’s Stone Crab, a revered establishment in Miami Beach, has been at the forefront of the culinary scene for over a century. Known for its signature stone crabs and storied history, Joe’s offers more than just a dining experience; it embodies a profound legacy and family-run tradition.
In a conversation with Stephen Sawitz, a member of the founding family, it’s evident that Joe’s Stone Crab is steeped in tradition and resilience. Established in the early 1900s by Joe, Jenny, and Jesse, this iconic restaurant began as a humble seafood shack before evolving into the institution it is today. Stephen believes that the restaurant’s enduring success is attributed to its consistent quality and the multi-generational commitment of his family.
Stephen recounts cherished memories from his childhood at Joe’s, such as Sunday dinners with his family. These familial ties extend beyond personal recollections to historical anecdotes, like those of famous guests, including former justices and political figures.
For patrons looking to experience Joe’s without the long waits, Stephen suggests visiting during lunch. Regular customers often receive preferential treatment, enjoying an expedited seating process and personalized service. A popular insider tip is to inform the restaurant of special occasions like anniversaries, which can result in exceptional service.
The preparation of stone crabs is a labor-intensive process that starts well before the fishing season. Crews meticulously prepare traps and set them in the Gulf of Mexico. Once caught, only the claws are harvested, allowing the crabs to regenerate. The claws undergo a rapid cooking and chilling process to maintain freshness, involving numerous hands and precise timing. Stephen notes that the seasonality of stone crabs, along with factors like climate change, influences availability and pricing.
When it comes to enjoying stone crabs, the choice of sauce is a topic of debate. Stephen personally prefers mustard sauce, a mix of high-grade mayonnaise, dry mustard, cream, and a touch of A1 sauce. Meanwhile, the size of the claws does not necessarily affect their flavor, though some prefer larger claws for their perceived prestige.
A testament to its popularity, Joe’s serves thousands of claws daily during the season. Despite the demand, ensuring quality is paramount, particularly when using stone crabs caught outside the regular season. Stephen emphasizes that proper freezing keeps them delicious and safe to serve.
Environmental concerns are increasingly impacting the industry. Stephen expresses apprehension about issues such as the intensity of hurricanes and the presence of plastics in the ocean. These factors could potentially alter the habitats and health of stone crabs.
The menu at Joe’s Stone Crab has evolved over the years. Stephen fondly recalls dishes like shrimp Creole, hoping for its revival. The unique dining etiquette at Joe’s even extends to their bibs, worn by all, from regular patrons to billionaires like Jeff Bezos.
Joe’s Stone Crab remains a beloved fixture in Miami Beach, celebrating its 112th season. With a timeless appeal, rooted in family tradition and culinary excellence, it continues to captivate diners from all walks of life. As environmental challenges arise, Joe’s commitment to quality and heritage assures its place in the hearts of many for years to come.
Source: Timeout
