Hi Jason, as far as Marin Joe's memories goes I agree with Rob about bringing home the leftover soup from the steam table each night, my parents freezer was often loaded with containers of that wonderful Minnestrone soup, the cool thing about working at Joe's was that every night when things slowed down, usually around 10 PM us kitchen prep/pearldivers would get our dinner break, we could order just about anything off the menu free of charge, except I think we had to pay the wholesale cost of steak if we wanted one, we would sit at the south end of the counter and eat our meal, which was sometimes capped off with a cigar, before heading back to our work stations. Since my parents lived about a third of a mile from Joe's sometimes Rob, & myself, & sometimes Bill too, would head there after work to drink a beer or 2, smoke a puff or 2 of bud & shoot bumper pool until the wee hours. The owners were very generous people & treated us well, I really have no bad memories of working there. I had dinner there on New Years Eve 1999, & it was actually uncrowded & slow that night, great way to end the century.
Rob, I last saw Bill several years ago at Joe's and he was splitting his time between Joe's and driving a bus for San Mateo Transit, with a goal of going full time at SAMtrans, didn't his pop used to own Fantasy Junction in Mill Valley, the vintage car dealership by the deuce?
Hey There SteveC-- I was great buddies with Billy-Boy. Matter of fact, I remember his first night there. He was the first person I ever heard say the word "reggae". I'd never heard of the genre before! We'd pal around after work sometimes. Cruise down to his place in Mill Valley for cocktails and bud, after Joe's closed at 2am. I concur about the minestronie. Best I've ever had. Still is. A couple times a week, they'd have left overs, and I'd bring home gallon containers of the stuff, and put it in the freezer. When my freezer was full, I'd give it away to friends. By the way, where is old Mr. Lane these days? Haven't seen him in years. I've got tons of fun stories about the joint. One day, when I have more time, and I'm not nursing a hangover, I'll post some doozies.
My room mate in the 70's was Bill Lane who worked at Joe's for about 30 yrs. He always mentioned "who was in" the night before. The only one I remember is the guy who owns Forbes Island.
Jason, Since every one there has "been there forever" I would think the Joe's staff could provide some great stuff.
I also vote for the Joe's Burger.
They also make the Minestrone that I judge all others on. I haven't found one yet as good.
Well, this is a good lead-in to the article I just wrote on Romano Della Santina and Marin Joe's. I haven't sent out a newsletter yet because I've been busy with work but you can check the story out in the "Spotlight" section on this site.
Thanks for some excellent posts on this subject! Keep the Marin Joe's memories coming. I'll someday be adding some quotes from the visitors here next to the Marin Joe's pictures in the Spotlight section. I'm definitely going to include your excellent description of the cheeseburger!!!
Thanks again,
Jason
P.S. Meadowsweet Rich, what's your favorite Marin Joe's memory?
Jason- My bet is that you're not! Medium-rare, please. And a tall, cool glass of milk. Kidding aside, Marin Joe's was my very legitimate first job, at age 16. Prepping veggies and washing dishes. Stirring 10 gallon pots of polenta with a canoe paddle, etc. The subculture of "Joe's" gets right into your very fibre. I woudn't trade those years for anything. You could eat anything you wanted, anytime you wanted. The only restrictions were no expensive steaks ( the cheaper ones were OK), and no cheesecake ( although I found a way around that one). I had a lot of fun, and worked hard. And, of course, ate like a king five nights a week. Fellow poster Meadowsweet Rich is also Joe's Alumni.
I second the motion! Marin Joe's Cheeseburger. Half-pound, hand formed slab. Annointed with olive oil and garlic. Cooked to order over mesquite coals, with a half inch thick slab of jack cheese. Oozing beefy juices into a soft, locally baked Bordenave sourdough roll. Served up with perfect French fries, pepperonchini, and a handfull of black olives on the side.
