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Steve Silverstien
featured chefssteve silverstien
Not Your Average Joe's, Steve Silverstien's five unit operation is building up a "not your average track" record as a casual concept offering diners upscale, affordable food in the suburbs. With this approach , Not Your Average Joe's has been defining a new niche in the restaurant industry since it first opened its doors in Dartmouth Massachusetts, in 1994.

Not Your Average Joe's has grown at a rapid pace, the 1994 unit opened and beat its projected revenues by almost 50% and the trend has continued. 2001 will see the birth of two more units bringing Joe's empire up to eight restaurants.

Silverstien grew up in Dartmouth knowing that one day he would take over the family's century-old retail clothing store. However he was drawn to restaurant management. Continually disappointed by the level of service, the variety and quality of food available he came upon the concept that would be Not Your Average Joe's; Good Food Cheap. The concept does not just stop at the food and service. Working with a cost plus program Silverstien devised a three tier wine list "Chateau Joe" in which wines were either $14, $18 or $24(per bottle). Wine by the glass starts at $3.95 and never exceeds $6.95. The real winning feature of the wine program is the intimidation factor has been removed and the wines categorized as "good Joe, great Joe or exceptional Joe" there are also a few "extraordinary Joe" selections( Opus One only $95).

The menu encompasses American Regional cooking, offering Cajun, Tex-Mex, Pacific Rim and Californian dishes. The culinary team is headed by Terrence Bell-Director of Culinary Operations and Christopher Bodington. Between them they maintain the menus which range from pizzas and pasta to more upscale items of Wood Grilled Sushi Grade Tuna on wasabi mashed potatoes and tobiko caviar or Choice Sirloin with shallot sage butter and fried onion slivers.

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Marinated Chicken
Goat Cheese Salad
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