Profile

Kevin Jones & Tony Brambilla Jonesy’s Restaurant + Lounge

Photos by Ian McCausland

Jonesy’s Restaurant + Lounge was born out of experience and opportunity. Co-owner Kevin Jones used to drive by Jonesy’s future location, in a strip mall on Bird’s Hill Road, on his way to go fishing in Lockport. When he noticed a “For Lease” sign on the door, he started driving around the neighbourhood and noticed that the thriving local community didn’t have any higher-end restaurants serving it. Kevin and his business partner Tony Brambilla opened the doors to Jonesy’s in May 2000, and they have grown to fill three units in their strip with a restaurant, a lounge with a pool table and VLTs, and a private dining room.

Kevin and Tony started out early in the restaurant industry. At 14, Tony was working at CanadInns in the kitchen, while Kevin took a typical Prairie boy route through fast food in his teens to casual dining restaurants. Their paths converged at CanadInns in their 20s. What is atypical is that Jonesy’s, their first foray into restaurant ownership, has had a successful 20-year run—with no signs of abating, pandemic or no pandemic. What they have learned in their 20th year, with the outpouring of support from their East St Paul neighbours and destination diners from the city, is that their community has their backs. Jonesy’s is in it for the long haul.

How would you describe your concept?

Having a restaurant in a small town means you go against some of the advice you hear for restaurants in the city. You hear the old mantra, “Don’t try to be something for everyone,” but that doesn’t work here. You’ve got to have a little bit for everybody, so that’s why our menu is big. Every day, we do a lunch and a dinner special, and then the ones that are most popular, we incorporate into the next menu.

Above: Tony Brambilla and Kevin Jones; below: Jonesy’s Onion Blossom

How have you had to pivot during the pandemic?

At first, we planned on closing until the shutdown lifted, but one of our suppliers told us that many restaurants had shifted to takeout and were doing well. So after only two days, we re-opened for curbside pickup. That was a technical challenge. When people come in to dine, you fill up, and then you flip tables— there is a rhythm to it. With takeout, we had to put in three extra phone lines and then it never stopped. So there was never a time where we could regroup. It was crazy. Now, with the distancing between tables, we can open up the doors to our private dining room if needed, move safely distanced tables in there, and we can maintain our normal seating capacity.

What is your favourite thing to eat at Jonesy’s?

Our steaks, and we have great fries. We have prided ourselves from the beginning with serving the bestquality Canadian beef we can get our hands on and serving it at a fair price. We are always learning, looking for better ways to prepare it.

What is your favourite wine?

Duckhorn Decoy Cabernet Sauvignon, which is perfect with steak. The Tempus Two Silver Series Shiraz is also a great wine for dinner or just kicking back with a glass.

What is your favourite kitchen gadget?

After breaking too many plastic versions, we have our stainless steel Onion Blossom cutter that gets a workout in the kitchen.

What is your favourite food travel destination?

Jamaica has simple, fresh food. You can roll up to a road-side restaurant where there is not a single customer and order escovitch. Then you watch them race out the back door, jump on a motorcycle, and go to the store because they don’t even have the ingredients. Sometimes it takes forever, but it’s always fresh and delicious.

What is your secret ingredient?

Our sauces—not a specific sauce but every sauce. We don’t want someone to taste a sauce and describe it as “ho-hum.” We like to serve a little too much sauce, a little too many fries. And we’re all about “a little too much.” 

Whiskey River Salmon

Original Back Ribs