Joe Kitsana is an impressive one-man show. He moves gracefully from affable host to server to bartender to chef; he’s been in hospitality for more than 20 years (and also worked at Longrain).
Kitsana opened Republic Sandwiches and Salads for lunch in June 2016 and began offering dinner in 2017 when he renamed the restaurant Joe’s Table.
Kitsana puts a lot of care into his mains. Making the stir-fried pork hock is an overnight job too. Pork hock is braised for four hours, taken off the bone and then pressed under something heavy overnight. The result is succulent pieces of meat tossed in sticky chilli jam finished with slivers of kaffir lime.
A long mirror in the space creates the illusion of size in the narrow room and the walls are decorated with charming floral enamel plates that match the ones on the tables.