JoeDoe

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The name pretty much sums up who’s in charge at this East Village American eatery from former Savoy sous-chef Joe Dobias, who describes his menu as “seasonal but not insanely local—a lot of local stuff may not have as light a carbon footprint as something from California.” Dobias’ approach, which is more ingredient-driven than source-driven, reveals eclectic influences—Jewish, Latin, Eastern European—and includes items like mushroom streusel and chopped liver truffles with challah bread. Don’t expect specials, though, on the rotating menu: “Specials are not specials to me,” he quips. “They’re leftovers.” What you can expect: a homey, pub-ish atmosphere laced with antiques galore, such as 200-year-old church pews and Hoosier cabinets that date back to 1918.

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East Village restaurants, New York restaurants, American contemporary restaurants, Eclectic restaurants, Seasonal restaurants