Working in New York City’s East Village, Joe and Jill Dobias, the team behind Joe & MissesDoe, have been in a relationship for 10 years, in business together for six and a half, and married for a year and a half. Joe is executive chef, while Jill manages the restaurant, including its acclaimed bar program. The restaurant is open six days a week, and the pair also operate JoeDough, a successful catering and events company. Like most restaurant couples, this doesn’t leave much time for – much.
Jill says, “Work is work for Joe and me, so even though we live together and work together, we don’t get to spend a lot of ‘couple’ time together. It’s important that on our day off we try to limit the ‘work talk’ and make sure we do ‘normal’ couple things like cook dinner, go out to dinner, and watch movies.”
When they find downtime together in their own Manhattan kitchen, the roles are reversed, with Jill stepping behind the burner. “I love to cook for Joe. He cooks for a living, and he totally appreciates when someone else does it for him. My favorite dish to cook for him is pork chops. It’s really funny because I’m a Jewish girl and I’m cooking the most treif meal possible. I didn’t grow up eating a lot of pork, so I guess I like the challenge. I get really creative, too, and make stuffed pork chops,” she shares with a laugh.
The pair are also sure to venture out to sample other notable restaurants in town. “Joe and I had an amazingly romantic meal at Upland. Chef Justin Smillie’s menu is outstanding. We ate at the bar at ten o’clock on a Monday night … and it was perfect.” Note to foodies: They give special shout outs to the live scallop dish and a chicken liver pasta.