Jones

Jones Restaurant Review:

Formerly known as Bones, this trendy spot provides a relaxed atmosphere and a dimly lit setting where diners enjoy well-crafted dishes. Chef Florent Ciccoli delivers original food with a subtle combination of tastes. Start with crispy bacon accompanied with potato moss and chanterelle mushrooms, then follow up with a veal tartare with pine nuts, ricotta and anchovies. The clementine tart is less convincing, just a simple cheesecake with clementine bits on one side. Depending on the season and the mood of the chef, you might find on the menu other items such as butternut with pecorino cheese, scallops with celeriac or sirloin steak with potatoes. To wash it down, choose from a dozen natural wines by the glass, including the tasty Cabernet Franc Fragile La Grange aux Belles 2014.