HI, NEIGHBOUR.
Come on in, grab a seat, and soak up the retro charm of our vibrant, eclectic space. Our menu is the talk of the neighbourhood, serving up old-school comforts with a fresh, creative twist. From AAA Canadian steaks and standout seafood to rich pastas and crave-worthy classics, each dish is crafted with care (and flair) to satisfy any craving. And with a bold beverage program to match, The Joneses is your go-to spot for great food, good company, and a little something unexpected.
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.
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.
CHEF DE CUISINE
SUJAY SAWANT

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.