5 beach road, p.o. box 486
east orleans, ma 02643
the inn (508) 255-0212
joe's bar (508)-240-3058
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Eat at Joe's for seafood, fine wine, live music
By DONNA GOODISON
BUSINESS & MARKETS
Thursday, November 18, 2010
Fresh seafood and an expansive wine list – all to be enjoyed in a 19th-century sea captain’s home – are the hallmarks of Joe’s Beach Bar & Grille at the Barley Neck Inn, where guests also can kick back and enjoy cocktails and local musicians in a 160-year-old barn.
Kathi and Joe Lewis this year celebrated their 15th season running the East Orleans establishment that’s being honored as Restaurant of the Year.
The restaurant has a broad, moderately priced menu with pizza, sandwiches and other offerings, but seafood stars at the hands of chef Christian Schultz, including shellfish harvested just down the road in Nauset Harbor.
“We’re the first stop that the fisherman makes after he picks his mussels and his clams,” Kathi Lewis said.
Vegetables and herbs, meanwhile, are picked from the inn’s organic garden.
The three dining rooms in the main part of the building built in 1868 have antique details from the French Second Empire and Colonial Revival periods, fireplaces and Nantucket red walls.
“Our decor has a nod to the past, but a mind to modern comfort,” Lewis said.
The cozy bar inside the barn sports a giant fieldstone fireplace and 30-foot mahogany bar. Bands play weekend nights after dinner, with no cover charge for guests.
Wine Spectator has singled out the restaurant’s wine list with an Award of Excellence since 2001. The bottles are value-priced year-round, according to Lewis, and offered at a 50 percent discount throughout each October.
“We don’t take the traditional restaurant markup of three to four times the cost of the bottle,” she said. “Many of our bottle prices are similar to prices you would find at retail.”
The 150-seat, dinner-only spot was the vision of Joe Lewis.
“He is sort of a product of the ’60s, and he wanted a place where the customers come first,” his wife said. “Our motto from the beginning was good food, large drinks, big fun.”
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