The Marina has always been a special place for the Duggan family, proprietors of the Original Joe’s juggernaut brand of restaurants. For more than 50 years, Duggan grandfather and founder of the first Original Joe’s on Taylor St.—Ante “Tony” Rodin—lived in the Marina and partnered in a second Original Joe’s outpost once located at Chestnut & Fillmore. Now, 32 years later, the Joe’s name returns to the same street. Little Original Joe’s opened May of last year at Chestnut & Scott, and its popularity was fully evident on a recent Thursday night which found the bar three deep, and not an empty dining room table in sight.
The open plan, open kitchen restaurant is large, with floor to ceiling picture windows that allow diners a front row seat to Chestnut St. action, while also allowing passers-by to witness the vivacity inside—the very definition of a “see and be seen” hot spot. Of note is that while the place can get loud, tablemates are able to hear each other in regular voice. With the massively high ceilings, I’m not sure how they achieved this feat, but it’s appreciated. Traditional Joe’s elements are evident—the cozy banquette seating, a preponderance of sultry red leather, custom chandeliers, pendant lighting, and a statement bar over which a large television screen is tuned to the latest sporting event. But the natural light that streams in gives the space a more modern feel than that of its predecessors—something the Duggans specifically desired in their quest to achieve an ambiance that blends casual comfort with contemporary sophistication.
Yet it’s impossible to escape the brand’s history, nor would anyone choose to. In the dining room hangs a 6 foot tall black and white photo of Tony, the only “art” to grace the walls, and a warm reminder of Tony’s core value of making anyone and everyone feel welcomed. He’s pictured standing in front of the counter at Original Joe’s on 144 Taylor Street; the photo serves as a sort of declaration of the Duggan’s goal that Little Original Joes be a gathering place for the entire community. Their motto has always been “we serve more than food,” and I can attest to the restaurant staff’s warm and welcoming hospitality.
On the menu, you’ll find elevated Italian-American comfort fare, each dish richly satisfying and generously portioned. Highlighted are pizzas, pastas, and parmigianas. Some signature Original Joe’s dishes make an appearance, but this outpost is meant to provide more creative and lighter options. Current starter standouts include Marinated Olives + Whipped Ricotta with crushed Castelvetrano olives, sliced almonds, fried capers, and LOJ hot honey, served with LOJ house pizza crackers; Zucchini Fries, piled high and dusted with grated parmigiano Reggiano, and Shaved Brussels Sprout Salad with chopped basil, toasted chopped walnuts, pecorino Romano, and lemon vinaigrette. Ten specialty pizzas include The Italian Job with tomato sauce, mozzarella, sweet Italian sausage, ricotta, broccoli rabe, and chili oil, and the completely original Bruschetta Pie, which is just as it sounds—traditional bruschetta of olive oil, chopped tomatoes, garlic, and basil in pizza form, with a large dollop of burrata. (Diners are not limited to LOJ’s concoctions; a Build Your Own menu section offers any number of sauces, veggies, and proteins, as well as a gluten free crust option.)
Of the eight pastas, Fusilli Pesto called my name, with its promise of zesty lemon, basil pesto, and toasted bread crumbs. Parmigiana’s are always an Original Joe’s fave, and here, of the five options, I chose the Prosciutto Spicy Vodka: a lightly breaded chicken cutlet and prosciutto di parma slathered in mozzarella and spicy vodka sauce. It did not disappoint, nor did the delicately flavored Filet of Sole Piccata served with sauteed broccolini.
A thoughtfully curated beverage program includes a selection of beer (including a N/A option), local and Italian wine, and an array of spirits. Signature cocktails have an Italian-inspired twist, including a LOJ House Negroni section featuring four different negronis—a barrel aged, a mezcal blanco, a sour, and a faux. An Old Fashioned fan, I opted for the deeply satisfying LOJ version: James E. Pepper Rye, demerara sugar, house bitters, and orange served over an LOJ branded ice cube.
And finally, it would be a shame to walk out of any Original Joe’s restaurant without an order of their sublimely decadent Butter Cake. The Little Original Joe’s version, topped with vanilla ice cream and chocolate sauce, is exactly as expected and this item always makes me swoon, as did my slice of Old Fashioned Chocolate Cake—dense, rich, multi-layered and in my opinion, exactly how a chocolate cake should taste. So often, restaurant desserts are overdone and a bit complicated. Every Little Original Joe’s dessert offering entices with simple, delicious goodness. And that’s true of the entire menu. Here, every dish is an invitation to indulge in a bit of culinary nostalgia that satisfies the stomach while nourishing the soul.
Photos courtesy of Little Original Joe’s unless otherwise noted.