Our seafood twist on a brunch classic. This week’s Chef’s Choice is our Smoked Salmon Benedict – two poached eggs sitting atop chilled smoked salmon, both on top toasted focaccia bread and dripping with hollandaise goodness.

We’ve been around for a while. Twenty-seven years in the restaurant industry converts to a lot more in human years (think of how dog years work).

We recently dug through our old files and uncovered some nostalgic remnants that show just how long we’ve been in the game, so we’re starting a new weekly series called Flashback Fridays to take you down the Joe Fortes memory lane. First up: a dessert menu circa 1996.

Straight from the chefs: a fresh delivery of Copper River Sockeye has just arrived! Be sure to ask for recommended sockeye dishes when you come in.

Few things are greater than weekend brunch, wouldn’t you agree? Here at Joe’s we like to spice it up. This week’s Chef’s Choice is the popular Joe’s Classic Seafood Hash: grilled scallops and prawns atop Yukon Gold hash mixed with fresh salmon, halibut, cod, and Tarragon Aioli. Served with two poached eggs in a sauce béarnais, with green onions and tomatoes for garnish.

Lest we remind you that it’s patio season? Our friend Richard Wolak (AKA @vanfoodster) recently named ours one of the best hidden patios in the city. If these sun-drenched photos from recent visits don’t tempt you to stop by, we don’t know what will. See you in the sun!

Thanks to patrons Stephanie Brown, Robert Kemp, and Josef S for the photos!

We are proud to participate in tonight’s annual Dish n’ Dazzle in support of the BC Hospitality Foundation. This year’s event will be held at the Fairmont Waterfront Hotel, and those in attendance will have a chance to bid on a Chef’s Table meal, personally curated by Executive Chef Wayne Sych. See you tonight!

We’re proud to announce that May’s winery of the month is storied BC winery Cedar Creek. As one of the first eight wineries in the province, they’ve established themselves as one of the best wine producers in the country, having twice been recognized as “Canada’s Winery of the Year.” Their philosophy? Respect the land, honour tradition, pursue perfection. Simple enough, yet not many can say they’ve done just that.

Our Beverage Manager Jennifer Hennessey has put the following Cedar Creek wines on the menu for the month of May for you to enjoy:

2011 Pinot Gris
2008 Cabernet Merlot
2010 Platinum Chardonnay
2008 Platinum Syrah

This week’s Chef’s Choice is a one-up on last week’s. The Dessert Trio houses tahitian vanilla crème brulee, tiramisu, molten center chocolate cake, brandied cherries, biscotti, and vanilla gelato all in one plate. Perfect for sharing (or not). Dig in!

One of life’s greatest joys (to us, at least): taking the first crack on a perfectly torched crème brûlée. In light of this, this week’s Chef’s Choice is the Tahitian Vanilla Crème Brûlée, served with house-made biscotti, caramel, and a dollop of whipped cream. Ain’t life sweet?

Did you know our chefs whip up new creations on the daily? Now you do. Check out our sidewalk sign to find out what they’ve created for the day!

In the meantime, here are a few photos of previous creations–courtesy of Sous Chef Brett Hoglund–to keep you salivating.