Maxwell's to rebrand Navajo Joe as Joe's Southern Kitchen & Bar
With a menu created by head chef Mark Jeevaratnam, Joe's Southern Kitchen & Bar will open on Thursday 4 July. It will feature authentic Deep South dishes such as those popular in areas like Louisiana, North Carolina and Alabama.
The group, led by Brian Stein, first opened Maxwell's Hampstead in the early 1970s. A statement released by the group, which now operates eight restaurants in the capital, said Joe's Southern Kitchen & Bar signaled a brand new direction for the company.
"With the launch of Joe's Southern Kitchen & Bar, Brian Stein and Maxwell's Group are moving forward by returning to the beginning, and embracing the newest version of the American food trend Maxwell's started 40 years ago. The result is an American food offering that looks beyond the burger, all impeccably served in a buzzy, exciting and unpretentious environment."
Beer Can
The venue, set over three floors in a converted warehouse, will feature an Americana-inspired design with exposed brick, leather banquette seating and vintage signs.
While a downstairs bar will feature Southern American music, the main restaurant will offer a menu featuring a selection of dishes including blackened catfish fillet, pressure-fried chicken, devilled eggs and slow-cooked ribs.
The signature dish - beer can chicken - is a number of menu options designed for sharing 'getting your fingers dirty and your face sticky'. The tender whole chicken with a BBQ rub will be carved at the table and will cost £24.95, including sides, for two people to share.
Bar manager Marco Piroli has created a cocktail list, with drinks starting from £7, which will feature original takes on Southern classics such as the Julep and Sazerac. The spirits offering will focus on bourbon, rye, tequila and mezcal, while the beer list will feature American beers and craft bottles.
