Joe & MissesDoe is a casual eatery where comfort food meets quirky American Classics re-invented. Chef Joe Dobias and his Wife/Business partner Jill Dobias, created a playful & relaxed neighborhood spot with creative food and drink.
The quaint space has 8 tables and 14 bar stools. Chef Joe plays on classic dishes with his 'French Dip Dumplings', 'Dredged Wedge' Salad, and 'Hot Dipped Chicken'. Jill riffs on familiar cocktails such as her 'Rye Sour' and has a lot of fun with her 'Cocktails for Two' served in a giant fishbowl glass with two straws.
Joe & MissesDoe is a true expression of Joe & Jill's laid back but food-crazed minds. Their goal is to offer guests a unique and fun experience with a fantastic value.
Chef Joe Dobias
Joseph Dobias, 35, was born and raised in Port Jefferson Station New York. His first job in the hospitality business was a position as busboy at a local seafood place. Through the years, Joe developed passion for restaurants and ended up in Ithaca, NY at Cornell University’s world renowned Hotel School. Since then he has worked for Celebrity Chef Ming Tsai (Blue Ginger Restaurant, Boston). Joe then (at 23) became Executive Chef of Blue Grotto in New York City and soon after Executive Chef of Tupelo Grill. Joe also worked under Peter Hoffman at his very popular restaurant Savoy. As an Executive Chef, Joe has opened many restaurants in NYC such as Coast (financial District), Viet Café (Tribeca), Sullivan Diner (West Village), Quaint (Sunnyside), SavorNY (LES). Chef Dobias’ years in Manhattan as an accomplished Chef have been recognized by The New York Times, TimeOut New York, Zagat, and the NY Sun.
In 2008, Joe finally had the opportunity to open his own restaurant with his partner Jill. JoeDoe restaurant is a 27 seat ‘Aggressive American’ restaurant located on first street in the East Village. Since its opening in 2008, JoeDoe has been recognized and reviewed by The New York Times (‘Chef Joe puts out brawling dishes with bold ideas and twists)’, Time Out NY (5/6 stars), The New Yorker, The NY Post, and has been included in many other publications. JoeDoe restaurant has a 25 in Zagat 2013 guide for food. JoeDoe is also Michelin guide “recommended.” In 2009, Chef Joe had the opportunity to compete on Food Network's hit show 'Chopped' and he won the competition prize of $10,000. Chef Joe has also been featured on the PBS show ‘Real Food with Mike Colameco', NBC with Siafa Lewis, and ABC 'Neighborhood Eats' with Lauren Glassberg. Chef Joe most recently appeared with Chef Mario Batali on ABC's hit daytime show 'The Chew'. In November 2011, Chef Joe proudly announced the opening of his sandwich shop ‘JoeDough’ in the East Village. With Jill, he continues to expand his restaurant empire and brand. In 2013, Joe & Jill got married and opened 'Joe & MissesDoe' and plans to re-open JoeDoe in the summer of 2016. In 2014, JoeDough morphed into a large scale Catering/Events Company.
31, a native Long Islander grew up in Oceanside and has been a ballet dancer since before she could walk. Her passion for the fine arts and dance lead her to NYU’s prestigious Tisch School of the Arts. While attending NYU, and out of necessity, Jill took a job as a catering waiter for Restaurant Associates. Here she was taught the talent and high art of service however; it was not love at first sight. The hospitality business has taken Mrs. Dobias to all areas of the front of house, including a position as bartender and server while in college. After NYU, Jill has continued to dance professionally with ballet companies in New York and Connecticut, and work in the hospitality business part-time. Her interest in restaurants made a serious turn around 2005, with her employment as a Manager at the wildly popular Crispo Restaurant on 14th Street in Manhattan. Here she has learned the art of managing an extremely large and diverse operation. The Chef /Owner gave Jill first hand insight in to how much tangible work is required to run a NYC restaurant.
In 2008, Jill and her husband Joe opened their first restaurant, JoeDoe, in the East Village of NYC. Jill was challenged with creating cocktails that would stand out amongst NYC’s fancy cocktail bars. She doesn’t care for the term ‘mixologist’, but she loves to create drinks with salts and spice. Her cocktails have been recognized by The New York Times, Men’s Health Magazine, NY Post, NY Magazine and many other publications. Frank Bruni of The New York Times named Jill’s ‘Honey Beer’ cocktail, one of his 3 favorite cocktails of 2010. Jill continues to be the ‘Jewish Mother’ of JoeDoe and dance professionally with ballet companies in NYC. In November, 2012, Jill & Joe opened their second restaurant JoeDough, in the East Village. In 2013, Jill & Joe got Married and their nuptials were featured in the prestigious Sunday Styles 'Vows' Section of the New York Times. In September, the restaurateur couple decided to re-concept JoeDoe, as 'Joe & MissesDoe'. They plan to relocate JoeDoe restaurant to a new space and make it a Fine Dining restaurant.