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.
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.