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Chili at Joe and Misses Doe

The perfect warmer for 'chili' weather

The days are growing shorter, football season is in full swing and it’s finally time to hunker down with a nice, hot bowl of chili. Chef Joe Dobias’s burnt-end variety ($9) particularly hits the spot in these low-temperature months.


Joe and Misses Doe Chili

Joe and Misses Doe Chili (Photo: Paul Wagtouicz)

For the dish, an already slow-cooked brisket is slow-cooked yet again (!) for four to five hours until impossibly tender and infused with the key ingredients: tomato and black pepper. Sliced jalapeños add another element of heat, while a Frito garnish brings crunch, and a wink to that great American classic, Frito pie.

The restaurant reinvented itself in September, just after chef Joe married business-and-life partner Jill Schulster. Née “Joe Doe,” the East Village restaurant changed its name not only to herald their betrothal but to usher in a new life with a more casual menu and relaxed vibe. The original, more upscale Joe Doe will reopen in another neighborhood locale within the year.

Their first offspring, Joe Dough, a quaint and quality sandwich shop around the block also offers the tummy-warming chili with the purchase of a sandwich during selected “after work” specials.  Not quite “Cigars for everyone!” but a great deal nonetheless.

Joe and Misses Doe
45 East 1st St.

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