Jones — Restaurant in Paris

Captures the Parisian late-night rhythm: lively, warm, and subtly sophisticated. It acts as a delicious laboratory of french, mediterranean, and middle eastern fusion. Though presentation sometimes feels average, the flavors consistently surpass what the eye beholds. Even as the final patron, the room retains a vibrant energy, matched by service that is attentive and prompt.

The tomato and scamorza arancino arrived crisp on the outside, warm and gooey inside, slightly over-cheesed but still delightful. The glazed eggplant was tender and earthy, well-balanced by a smooth cashew cream. A palate cleansing interlude of tomato, vine peach, bell pepper, and date vinaigrette was next, the date vinaigrette added a surprising, enjoyable middle eastern accent.

The sirloin steak was decent but unremarkable, saved by the sweet addition of the seasonal salad topped with fig. Paimpol coconut stew with bluefin tuna and porcini mushrooms was muted in color but comforting in flavor. A raw tuna variation might have excited more. Hake with chickpeas, broccoli, aioli was well-prepared and hit the right notes, though more broccoli would have grounded it further.

The meal crescendos with desserts: olive oil ice cream with its nut nougatine was sophisticated, and the tiramisu madeleine was a sweet, memorable curtain call. Jones offers a mediterranean inspired menu executed with care, a little adventurous, decidedly parisian, and flavors that consistently taste better than their visuals...

A very memorable meal. Not expensive for the quality offered. Lovely service by a lady from New Zealand!

The burrata dish was excellent with all the elements. They worked well together. Don't forget the beetroot hidden under!

The pork, divine ! Moist pulled pork with the blood sausage, apple sauce and the crispy layer, a MUST order. Will have this again when I return.

Lovely sauce with the scallops! A more orangey ceviche with special candied blood orange slices.

The STAR of the night! The QUAIL. Though the pork is a very very close second, this quail was perfectly well cooked. Most perfectly cooked quail I've had. Tender beyond words, moist and thoroughly infused with flavour, I really wonder what the cooking method was. Low heat oven or sous vide? A wonderfully complex and savoury sauce.

As the cake breaks apart in your mouth, the flavours escape and the world is wonderful. Even though it seemed to have a lot of crème anglaise, would've liked more. A slice of pear was slightly sweeter than the others, but that's not to say the others were bad - that one was just better.

Will definitely return, expect us soon with more friends! Craving the Pork and Quail now though I just ate...

I came here as it was a recommendation from the bartender at Frenchie’s wine bar. I was WOW’d. It was really incredible. I made a late reservation on a Monday and was seated immediately upon arrival. It’s super close to a metro stop which was great because otherwise it would have been a 40 min walk from my hotel. You could tell it was a good mix of both locals and tourists. I knew as soon as I arrived I was in for a treat. I learned quickly in Paris not to order wine myself but to just drink what’s recommended. I got pairings for both of my courses which were fabulous. I started with the anchovies and ricotta which was to die for. For my main, I got the pork belly which came with tons of seasonal vegetables. It was divine. I had no room for dessert but finished with some bubbly and great chats with the staff at the bar. They said Sunday and Monday are the best days for coming to dine so glad I did unintentionally! Would...