Joe’s Tavern

Joe’s Tavern is a quiet triumph of intent and memory.

The cosy 30-seat room in the backstreets of Newtown feels like it has always existed, even though it’s a carefully nurtured creation. Low light pools over a space lined with portraits of chefs and mentors who have shaped the team’s culinary journey, while vintage furnishings and small, collected details suggest a space gathered over decades. Venetian blinds catch the afternoon sun, scattering light in patterns that lend the room the sense of a hidden, old-school tavern.

“Joe’s Tavern has been an idea within the group for a long time,” Elvis Abrahanowicz, chef and co-owner, tells Urban List.

When the plan to build a small classic-style bar above Continental Deli fell through in council, Paisano & Daughters (the team behind Continental Deli, Mister Grotto and Osteria Mucca), knew they still wanted to bring that feeling to life somewhere on Australia Street. 

“It’s a place that celebrates the things we love, done the way we like to do them,” he says.

“People say they don’t make them like they used to, but we do. Naming it after Joe felt right—he’s the quiet force behind so many of the venues and represents the generosity and heart that the space is built on.”

Starters blend brasserie staples with playful nods to timeless classics—cold seafood, devilled eggs, smoked belly ham, and impeccably cured charcuterie set the tone. Mains follow with the same attention, the 50/50 burger, half beef and half lamb, has become emblematic of the team’s philosophy: deceptively simple, yet precise in execution. Whole suckling pigs are broken down on-site, offering a spectrum of cuts that celebrate both technique and respect for the ingredient. Steaks receive equal reverence, from a 300g Black Market chuck tail with pepper sauce to a 600g O’Connor grass-fed rib eye, all cooked to order. Even offal has its place here—bone marrow, blood sausage, and lamb’s tongue feature alongside the mains, a testament to the team’s deep knowledge of tradition and technique.

“Picking one signature dish is hard,” Abrahanowicz admits. 

“The pig plate shows our technique, the burger has become a favourite, and the prawn cocktail—half cocktail sauce, half Marie Rose—feels like a touchstone. And Lauren Eldridge’s knickerbocker glory? Pure nostalgia.”

Sides and accompaniments carry the same philosophy: thinly cut fries, crispy onion rings, buttered bread that is somehow shamefully moreish than it has any right to be, and fresh cucumbers paired with stracciatella. Dessert leans into memory and comfort: PB&J ice cream sandwiches and New York cheesecake with blueberry sauce.

The bar is equally considered. Cocktails are time-honoured classics, executed with precision: stirred Martinis, Manhattans, and Negronis match the energy of a New York–style steakhouse, while a selection of wines and spirits offers depth without pretense (and likely a bit of Chet Baker soundtracking your decision-making).

“What kind of night people have here is up to them,” Abrahanowicz explains. 

“You might come in for a full feast—pâté en croûte, parfait, bone marrow, a 600g rib eye with all the sides—or just a burger, fries, and a cold Pabst. The goal is to make it feel easy and welcoming, whether it’s a quick drink or a long dinner.”

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Image credit: Joe's Tavern | Supplied