: Jones’ sprawling patio touts a bevy of heat lamps, a fire pit, and plenty of seating, making it a sweet spot for the after-work crowd. On cooler nights, patrons can eat in a dark, concrete, candlelit dining room (though we recommend getting cozy under the stars). A notable cocktail menu and a concept built around sharing dishes makes it ideal for happy hours that eventually progress to dinner. Veteran chef Ola Fendert brings comfort food to the hip, nightclubby atmosphere, turning out mac ‘n’ cheese, Parmesan and truffle fries, and pulled pork sliders. Chicken and waffles are better than the norm thanks to bite-size pieces of chicken and the faintest drizzle of maple syrup at the bottom of the plate. A glaze of ginger and soy lend interest and nuance to baby-back ribs, while a side of red cabbage apple slaw adds a fresh touch. More sophisticated choices include a shiitake mushroom salad with poached egg and pancetta. Desserts include brioche bread pudding and chocolate cake with caramel sauce. A modest wine list offers selections namely from California.

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