RESERVE

O&B Gift Cards

Redeemable at all O&B restaurants (including 15 in Toronto). Buy online!

Game Day Features

Score two tasty features on Jays home games Raps home & away game days.

Mother's Day

Join us on May 10 and treat Mom to a delectable brunch prix fixe!

Get Your Fixe

Join us and "get your fixe" with our $35 two-course lunch and $59 three-course dinner. Book your table today!

Tinis & Taters

Pair any classic martini with our truffle fries for $20!

Happy Hour

Stop by for drink deals from Monday–Saturday! View hours and book your table.

RESERVE

HI, NEIGHBOUR.

Come on in, grab a seat, and soak up the 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 starters 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.

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District Executive Chef

RYAN LISTER

Born and raised in the small seaside town of Weymouth, Dorset, in England, Ryan Lister grew up a proud Southerner who nourished himself with proper home-cooked food. Between his grandma’s stew and dumplings, his nan’s Sunday roast, and his mum’s rice pudding, he could never get enough of the convivial family huddles around a table of delicious, love-laden food. The joy and warmth that envelop him through those memories, together with the unrelenting support of his family, drive his passion today as he leads the kitchen brigades at The Dorset, The Rabbit Hole, The Joneses, Luma and Canteen.

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CHEF DE CUISINE

ANDREW NOWRY

A classically trained musician, Chef Andrew’s earliest food memories revolve around lending a hand whenever recipes were involved. Finding his calling in the kitchen, his undeniable talent quickly propelled his culinary career, opening the door to opportunities across Toronto. After spending time at Liberty Commons, he joined the opening team at Maison Selby, where he helped launch the bistro to great acclaim. Most recently Chef de Cuisine at The Rabbit Hole, he now brings his signature creativity, discipline and fresh perspective to The Joneses.

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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

RYAN LISTER

Born and raised in Weymouth, Dorset, Chef Ryan’s culinary journey began in the U.K., where he honed his craft in some of the country’s most celebrated kitchens. His early career saw him working in renowned establishments, including Moonfleet Manor and The Swan at Streatley, as well as award-winning destinations like Chez Roux at Greywalls Hotel and The Bingham, where he trained under Michelin-starred chef Shay Cooper. These formative experiences instilled in him a deep respect for precision, technique, and seasonal ingredients.

In 2013, Chef Ryan crossed the Atlantic to Toronto, joining Canoe as Sous Chef under the mentorship of Executive Chef John Horne. This pivotal role not only solidified his love for his new home but also sparked his passion for contemporary Canadian cuisine, blending bold flavours with refined techniques.

At The Joneses, Chef Lister brings his refined yet approachable style to reimagined comfort food for the downtown core. He also leads the culinary vision behind Luma and Canteen at the TIFF Lightbox, The Rabbit Hole, and The Dorset—drawing on Canada’s rich culinary diversity and his seaside roots to create menus defined by thoughtful execution and creative depth.

At the heart of Chef Ryan’s approach is an unwavering commitment to local, sustainable, and regenerative ingredients. As a proud ambassador of 100km Foods and a champion of partnerships with producers like Tamarack Farms, he prioritizes supporting Canadian agriculture while crafting dishes that celebrate the best of what each season offers.

CHEF DE CUISINE

andrew nowry

As a child, Chef Andrew often helped out in the kitchen, lending a hand with his mother’s cooking and baking. Often the first one home after school, he developed an early interest in food by getting dinner started most evenings. A classically trained tuba player, he spent years immersed in orchestral music before eventually realizing his true calling lay in the culinary world. After completing his Master’s, he worked as a server and bartender, building friendships with kitchen staff who ultimately encouraged him to join the back-of-house team — a move that immediately felt right.

Chef Andrew’s professional foundation took shape at Blowfish, a former sushi restaurant in downtown Toronto, where he learned classic French techniques under a French-trained chef. A subsequent role at Entice Culinary Lounge helped him refine his skills before he joined Liberty Commons, working under Chef Ryan Lister and discovering a mentor whose guidance would remain deeply influential.

Drawn to the excitement surrounding the opening of Maison Selby in Toronto’s historic Gooderham House, he joined its launch team under Chefs Anthony Walsh and John Horne, quickly rising to Sous Chef. The opportunity to help open the bistro — and the mentorship he received from Chef Patrick Forest — became defining moments in his career.

Chef Andrew later reunited with Chef Ryan Lister at The Rabbit Hole, first as Sous Chef and, six months later, as Chef de Cuisine. There, he showcased his refined plating, modern technique and fresh perspective on classic British fare.

Now stepping into the role of Chef de Cuisine at The Joneses, Chef Andrew brings his creativity, discipline and collaborative spirit to a new chapter. He looks forward to shaping the menu with an approach rooted in technique, playfulness and the vibrant energy of Toronto’s dining scene.

Outside the kitchen, Chef Andrew remains a lifelong music lover. In his spare time, he can be found gardening or learning how to skateboard.

20% off O&B Gift Cards

Valid at 15 Toronto restaurants. Treat a foodie in your life (or yourself!). Gift cards never expire. Buy now and dine in style in 2026! Discount available until Dec 2. Not valid for in-restaurant purchases.

BUY GIFT CARDS ONLINE

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!

BOOK YOUR TABLE

Lunch
Mon–Fri: 11:30am–4pm

Dinner
Mon–Sat: 4–9pm

Bar
Mon–Fri: 11:30am–9pm

Please note: only bar bites and drinks are available outside of dinner hours.

Happy Hour + Bar BitesMon–Fri: 2–6pmSat: 4–6pm