From the bright colorful neon that decorates what seems like every inch of the restaurant, to the hundreds of Polaroids set up on the walls as galleries of past diners, Joe’s decor is the culmination of over 40 years of decoration upon decoration. And with that he brought me out a brochure and showed me exactly where he gets his meat from - right there on the diagram from the shoulder of the cow.Īnd with that I continued eating my medium rare burger with sharp cheddar cheese on it - one of the best tasting hamburgers I’ve had in a long long time.Įating at Joe’s is about more than just getting an awesome hamburger though. That 7% left is that juice that you see right there. I then cut it down to 6-8% fat here in our butcher shop. I buy my beef with 15% fat on it said Joe. And with that, before I could close my sandwich and begin eating my burger he cut a little piece of the burger off with a knife and a fork and handed it to me. When my burger arrived I immediately began spreading mustard on the french roll that I’d ordered it on. Turns out, this man was Joe Obegi himself, who hops from table to table letting each of his patrons know why his burgers are different. “You know how I compete? I compete with quality he answered the question himself. “All these hamburger restaurants keep coming into town trying to put me out business,” said the man. Yesterday as I was seated at Joe’s for my first burger there ever, I watched and listened as a man began talking to the patrons at the table next to mine.
What makes Joe’s burgers special? Well, that’s easy, it’s the beef. Part butcher shop, part hamburger mecca, since 1965 Armenian Joe Obegi has been serving some of the best hamburgers in the world to the citizens of and visitors to San Francisco alike. “Joe grinds his own chuck fresh daily,” reads the neon sign as you make your way into Joe’s Cable Car Restaurant on Mission Street in San Francisco’s Excelsior District.
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