Original Joe's Westlake

After a two-year closure, iconic Daly City institution Joe’s of Westlake was revitalized and reintroduced into the community as Original Joe’s Westlake. An anchor of Daly City from 1956 to 2014, Original Joe’s Westlake underwent an extensive two-year renovation, complete with a front-to-back interior remodel, including the kitchen and all dining spaces, and an exterior and landscaping overhaul.

The goal of the collaborative design effort between co-owner Elena Duggan and Arcanum Architecture was to elicit mid-century America in the likes of Palm Springs, Las Vegas and Beverly Hills. Westlake’s 300-seat dining room evokes the spirit of the original restaurant, boasting signature leather booths in show-stopping olive green in the main dining room, pimento orange banquettes in the Cascade Room, and deep redwood accents throughout. Sputnik light fixtures scattered about transport guests to Westlake circa 1960, while the terrazzo flooring and custom table tops compliment the space with a modern flare. Additional notable elements include restoring the 16-seat counter overlooking the exhibition-style open kitchen, three fireplaces (including the original in the bar), and the addition of windows in both the Cascade Room and Bar & Lounge, enhancing both dining areas with natural lighting.

Following the Original Joe’s tradition, Westlake continues to prepare unpretentious, old-school Italian-American fare in an open kitchen for all to see. The menu is carefully crafted to reflect a past-meets-present hybrid of what Joe’s of Westlake used to be and what Original Joe’s Westlake is today. A few old-time favorites are still showcased on the menu, including Steak ala Bruno, Calamari Steak Dore and house-made raviolis, now combined with Original Joe’s classics like Eggplant Parmigiana, Joe’s Italian Chopped Salad and Prime Rib French Dip.

“Our goal is to emulate Westlake’s comfortable familiarity, synonymous with the Joe’s brand, blending our deep-rooted histories together,” co-owner Elena Duggan expressed. “There needs to be a balance between the past and present in every aspect, from the food and service, to the design and décor. We hope any guest who returns feels at home once again—I think we’ve achieved that.”