Joe's Stone Crab traces back to 1913, when Joe Weiss opened a small lunch counter on Miami Beach, then still unincorporated. Joe cooked and his wife Jennie waited tables; by 1918 the couple had moved the operation into a bungalow on Biscayne Street, setting up tables on the porch and calling it Joe's Restaurant. That original partnership — Joe in the kitchen, Jennie on the floor — became the foundation for what the restaurant is today.
The menu centers on stone crab claws, sold chilled and cracked with mustard sauce in a range of sizes, and the Joe's Classic plate that pairs the claws with cole slaw, hashed brown potatoes, creamed spinach, and key lime pie. A Chilled Seafood Tower stacks stone crabs, Maine lobster, king crab, shrimp, oysters, tuna tartare, and crab meat, while starters run from East Coast oysters and ahi tuna tartare to grilled or fried shrimp. Soups include a stone crab bisque and a bacon-laced Manhattan clam chowder.
Dinner runs as full table service, and diners have long been handed paper bibs for the claws.
Joe's Stone Crab won a James Beard Foundation America's Classics award in 1998, and the restaurant was selected in the Michelin Guide's 2026 edition.
The menu centers on stone crab claws, sold chilled and cracked with mustard sauce in a range of sizes, and the Joe's Classic plate that pairs the claws with cole slaw, hashed brown potatoes, creamed spinach, and key lime pie. A Chilled Seafood Tower stacks stone crabs, Maine lobster, king crab, shrimp, oysters, tuna tartare, and crab meat, while starters run from East Coast oysters and ahi tuna tartare to grilled or fried shrimp. Soups include a stone crab bisque and a bacon-laced Manhattan clam chowder.
Dinner runs as full table service, and diners have long been handed paper bibs for the claws.
Joe's Stone Crab won a James Beard Foundation America's Classics award in 1998, and the restaurant was selected in the Michelin Guide's 2026 edition.