RESERVE

Blank Space Specials

Join us for cocktail and dessert specials before a night on the town!

Game Day Feature

Enjoy $49 BBQ beef short ribs when the Leafs or Raptors play at home!

Get Your Fixe

Available Mon–Sat, dig into our $45 two-course lunch and $58 three-course dinner. Reserve today!

Tinis & Taters

Pair any classic martini with beef fat fries for $18!

Happy Hour

Stop by for drink deals! Join us Mon–Fri from 2:30–6pm & 9pm–close, and Sat from 4–6pm & 9pm–close!

RESERVE

HI, NEIGHBOUR.

Come on in, grab a seat and rediscover retro charm from the comfort of our eclectic abode. Our all-encompassing menu is the talk of the neighbourhood, offering a funky mix of old and new with a big, bold beverage program to match. Serving premium steaks and superior sides, along with pressed sushi, salads, and Detroit-style pizza, we leave no craving unsatisfied. Creatively pushing the culinary envelope while playfully nodding to nostalgia, we welcome you to drop by anytime for a heaping dose of classic Americana.

MEET OUR CHEFS

Anthony Walsh

CULINARY LEAD

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

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District Executive Chef

Andrew Piccinin

Chef Piccinin Headshot

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

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CHEF DE CUISINE

SUJAY SAWANT

chef sujay Chef de Cuisine, The Joneses

Chef Sujay Sawant’s passion for cooking began early, rooted in the vibrant flavours and cherished memories of his childhood in Mumbai, India. With a mother who was a fantastic home cook and a father who loved watching cooking shows, Sujay’s love for food blossomed naturally. From a young age, he knew he was destined to be a chef—a dream that never wavered as he relentlessly pursued his passion.

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KEEP IN TOUCH!

CORPORATE EXECUTIVE CHEF

Anthony Walsh

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and WHERE Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Ministers Brian Mulroney and Justin Trudeau, U.S. President George Bush, and Princess Diana. In 2016, he was named “Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

District Executive Chef

Andrew Piccinin

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

Shortly after graduating from Niagara College’s culinary management program, Chef Andrew landed a job as a cook at Canoe, Oliver & Bonacini’s critically acclaimed Canadian restaurant in downtown Toronto. Chef Andrew spent three years working under Executive Chef Anthony Walsh, who taught him to cook at a level he had never experienced. During his time at Canoe, the restaurant was named “The Best Restaurant in the City” by Toronto Life magazine.

In 2009, Chef Andrew was promoted to Sous Chef at Jump, O&B’s high-energy Bay Street hub, where he expanded their fresh handmade pasta program. In 2011, he left Jump to open and operate a boutique catering company alongside his wife. Chef Andrew returned to O&B in 2015 as Executive Sous Chef at Canoe, and then moved on to help open and lead the kitchen at Leña Restaurante, O&B’s South American inspired dining destination.

When O&B launched Parcheggio in 2018, Chef Andrew returned to his Italian cooking roots, drawing inspiration from his own Nonna’s recipes to spotlight delicious, honest food. His leadership through opening and beyond has diners clammering for his thoughtful scratchmade Italian fare.

In 2020, Chef Andrew was appointed District Chef for Oliver & Bonacini Hospitality. In this role, he continues to oversee the culinary direction at Leña, Parcheggio, Beauty Eats, Village Loft, Jump, and has also take on oversight of The Joneses and Ceci Bar. His unmatched creativity, exceptional understanding of flavours, and dynamic leadership are instrumental in crafting some of the city’s most memorable dining experiences.

CHEF DE CUISINE

SUJAY SAWANT

After completing his hospitality management studies in India, Sujay refined his culinary skills at renowned five-star hotels, including the Hyatt Regency and Taj Hotels. In 2014, he made the move to Canada, where he continued his hospitality education at Fanshawe College before launching his culinary career in Toronto.

Sujay’s journey with Oliver & Bonacini began in 2016 at Arcadian Court, where he quickly made a name for himself in the events department. He soon became an integral part of the opening team at Parcheggio, where his impact grew, earning him a promotion to Senior Sous Chef. His leadership and adaptability shone during his time at O&B gems like Leña, Babel, and O&B Café Grill Yonge & Front.

Now at The Joneses, Sujay’s cooking philosophy revolves around elevated yet uncomplicated dishes that focus on quality ingredients. Outside the kitchen, he is a devoted husband who loves preparing special vegetarian meals for his wife, inspired by his Indian heritage. When he’s not cooking, you’ll find him exploring local trails. Known for his unwavering dedication, positive spirit, and insatiable drive to grow, Sujay continues to bring passion and excellence to every dish he creates.

RESERVATIONS

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

Lunch
Mon–Fri: 11:30am–2:30pm

Dinner
Mon–Fri: 5–10pm 
Sat: 4–10pm 

Bar
Mon–Wed: 11:30am–11pm
Thurs–Sat: 11:30am–late

Holiday Hours
Dec 26: 4–9pm
Dec 27 & 28: 4–10pm  
Dec 31: 5pm–late
Jan 3 & 4: 4–10pm  

Please note that we will be closed on Dec 24, 25 & 29, and Jan 1, 2 & 5.

BOOK YOUR TABLE