Cover Shrimp aguachile from Jones All Day
Shrimp aguachile from Jones All Day
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Industry veterans Raintree Hospitality have long dreamed of opening a sophisticated bistro with international cuisines—and with Jones All Day, they've finally done it
Oftentimes, establishments that attempt to execute international cuisines stir an immediate scepticism: how can you expect to do it all, and do it well? Spanning Filipino to French and even Mexican and Thai cuisines, the menu at BGC’s newest bistro invoked that very question. And yet, bite after delicious bite, these worries were soon put to rest.
At Jones All Day, there really is something for every diner, every occasion, and every hour of the day. “We wanted to bring an international feel to a very typical bistro setting” shares Martin Wisniewski, vice president of Raintree Hospitality Group. “Throughout the pandemic, we noticed that people were ordering comfort food that they missed, and people were also missing travel . . . we wanted to combine them both in a bistro.” Considering the group’s formidable portfolio, Raintree Hospitality is no stranger to neither comfort food nor international cuisines. “It’s kind of a culmination of all of our restaurants,” he continues, “you can almost call this a restart of Raintree.”
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Above Martin Wisniewski, vice president of Raintree Hospitality Group and corprorate chef Kalel Chan
Above The stylish interiors at Jones All Day
Martin Wisniewski, vice president of Raintree Hospitality Group and corprorate chef Kalel Chan
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Over six years ago, Raintree shut the doors to its beloved diner concept Mr. Jones. With retro booths in a striking red hue, a long kitchen counter lined with that classic black-and-white checkered print, and of course, outrageously indulgent milkshakes, the casual parlour was a whimsical nod to 1950s American diners. Naturally, the name Jones All Day invited questions about its relationship to this senior counterpart.
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Above Mr. Jones' Filipino Breakfast with beef tapa from Jones All Day
Mr. Jones' Filipino Breakfast with beef tapa from Jones All Day
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“Mr. Jones has gotten old,” Wisniewski narrates in jest. “Now, it’s the granddaughter taking over. And she’s maybe slightly more worldly, more of a world-traveller...she wants to put Aperol spritz and oysters on the menu; she wants to appeal to a younger generation.” The stylish bistro realises this vision, pairing its contemporary menu with a sophisticated atmosphere. However, the successor has not abandoned its flair for comfort food either. In fact, Mr. Jones’s fan-favourite beef tapa is back on the menu and even served on the same plates from the diner.
Grandfather Jones isn't the only brand in Raintree's genealogy that has influenced the bistro. Before Jones All Day, the outlet was home to Japanese restaurant Motto Motto, and before that, the consistently-bustling Chelsea Grand Café, popular for its American-European gourmet fare and spirited beverages. “It’s the Mr. Jones and Chelsea that we’ve always wanted,” Wisniewski exclaims, divulging that he and corporate chef Kalel Chan have long yearned to open a concept like Jones All Day: a dining destination that is part bistro, part bakery, and part food retailer.
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Above The bakery at Jones All Day
Above The Jonesery retail section
The bakery at Jones All Day
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Chef Chan shone with similar excitement. Emboldened with the momentum from opening Farmer’s Table Tagaytay earlier this year, Chan reflects “Jones nga was a little bit easier because medyo nawala na kami sa pandemic mentality” [“Jones was a little bit easier because we were starting to lose the pandemic mentality”].
The dynamic menu is also a product of Chan’s wide-ranging cravings, admitting he added dan dan noodles simply because they’re among his favourite dishes. In fact, raw bar was a particular highlight for Chan. With a dedicated sushi chef, the station offers refreshing bites like a zingy Thai crudo with a nuoc-lime vinaigrette, sweet, fresh oysters, and a shrimp aguachile served with crunchy tortilla chips (one of chef Chan’s proudest creations). His oysters baked with parsley, garlic, and butter—which he affectionately calls “my version of an escargot”—is a must-try off-menu item he plans to introduce in the near future. “It’s good [that] we don’t have pictures in the menu”, he jokes, explaining it would be much harder to sneak in new dishes at his artistic whim.
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Chef Kalel Chan's version of an escargot—oysters, butter, garlic, and parsley
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Echoing his sentiments, Wisniewski beams “We [created] a restaurant that we wanted to do; we weren’t defined by the market or the pandemic.” Fortunately, this enthusiasm resonated with diners nonetheless—especially those in Jones’ neighbourhood. As the earliest-opening restaurant in Serendra, Jones All Day allows residents to enjoy breakfast and do some grocery shopping in one fell swoop.
Wisniewski observed that the market has developed more discerning tastes as of late, with diners eagerly testing out experimental dishes as well as previously unpopular offerings like vegan fare. Even suppliers have fortified their offerings. “We couldn’t get lots of things [that we can today],” chef Chan recalls, looking back at the eras of Chelsea and Mr Jones. Thankfully now, the market was ready, the industry was ready, and perhaps most of all, Raintree was ready for Jones All Day.
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DBL smoked pasta from Jones All Day
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
