Jack and Tony’s Whisky Bar opens: With liquor license

steaksandy.jpgJack and Tony’s is open for business in Santa Rosa’s Railroad Square. The restaurant, in the former Capri space, focuses on American comfort classics and an extensive whiskey tasting menu. Mmmm, whiskey. It’s the second restaurant for Chef Jack Mitchell, also of Sassafras.

The restaurant will be open for lunch Monday through Friday and dinner M-Saturday, but what’s got downtowners really buzzing is having another Sunday brunch spot in the neighborhood.

Opening brunch menu is a three-course prix fixe menu that ranges from crab cakes and baked brie (appetizers) to biscuits and gravy, corned beef hash, eggs Benedict and steak sandwiches as entrees. Pricing is $19 for adults, $12 for kids under 12.

<LUNCH UPDATE>: Stopped in for a late lunch yesterday. I like the menu selections — steak sandwich, burger, mussels and tasty comfort grub. Also well-matched to the season is a daily ‘yesterday’s soup’, which the server described as soup made yesterday because the chef says soup is always better the next day. The restaurant also does a housemade ketchup that’s stellar.

On the downside, the space is cavernous without much on the walls and feels very industrial. A customer behind me ranted for several minutes about the restaurant not having a seafood fork for her mussels. A minor issue, but details count. My open-faced steak sandy was good, if not epiphanous, and service is still spotty. (One server was very attentive, while other folks kind of wandered around the room. I also waited a couple of minutes for someone to seat me.)

It’s early in the game, admittedly, but there’s still work to be done if Jack & Tony’s is going to survive these rocky economic times. I appreciated that my server asked for feedback before I left. That shows they’re trying to get things right.

Railroad Square business owners seem to be glad to have the new kid on the block and with it’s large bar an and experienced chef at the helm, BiteClub thinks the kinks will work themselves out. Plus, I’m darned excited about the whiskey tasting.
 

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

Share This Post On

35 Comments

  1. LOUSY. Spaced out waitress couldnt smile; Been 2x, dinner and Lunch, decor is hideous, probably new but old musty dank appearing carpet, big room no dividers, no ambience, very hot, muggy, at lunch flies everywhere. Ordered a “loaded” cheeseburger rare, juicy requested, came well done. Asked garlic fries, got regular. Both sucked. Burger flavorless and “loaded” means cheese, whoopee , wow inovative? Ever watch the Nappa Cheeseburger contest? Fries no flavor, random garlic falling off, GO TO ALEHOUSE. Dinner was better service, still too hot, filet was tasty, nothing I would die for.

    Post a Reply
  2. went four lunch. tables were not set no salt or pepper. asked about second day soup,responce was they must have sold out already at noon weds. had their open faced steak sandwich. not traditional but litterally shaved beef. best part was their fries. would not recommend. no attendance while la coco’s was packed. went by at dinner, place was empty at 8:15 . Sorry they won’t make unless they live on whiskey sale alone.

    Post a Reply
  3. went four lunch. tables were not set no salt or pepper. asked about second day soup,responce was they must have sold out already at noon weds. had their open faced steak sandwich. not traditional but litterally shaved beef. best part was their fries. would not recommend. no attendance while la coco’s was packed. went by at dinner, place was empty at 8:15 . Sorry they won’t make unless they live on whiskey sale alone.

    Post a Reply
  4. worst lunch..bad service..absolutely no persomality, bar totally disconnected.

    Post a Reply
  5. I went last week for a late lunch with my hubby. We sat at the bar and had cocktails and food. I had a classic Manhattan and hubby had an Irish version of a Manhattan that made him wish he’d gotten the classic version. We had the devilled eggs three ways (regular, guacamole stuffed and shrimp ceviche filled) for an app. They were tasty and had a nice presentation. I followed with a burger. It was a solid rendition, with extra points for the house-made bun. The ketchup was really good, with a quiet horseradish kick at the end. Hubby had the open-faced steak sandwich. It was also tasty but I did prefer my own entree. We split the butterscotch pudding parfait and yum yum, it was good. The little snickerdoodle that came with it was darling. All in all, we were pleased, full, relaxed and went home for a 2 hour nap. Perfect day off. Service was attentive but not too, if you know what I mean. We enjoyed the atmosphere in the bar, especially the beautiful tin ceiling, brick walls, wide plank floors. We’re old building fans and it added a lot to the experience. We’ll definitely be back. Thanks!

    Post a Reply
  6. I went last week for a late lunch with my hubby. We sat at the bar and had cocktails and food. I had a classic Manhattan and hubby had an Irish version of a Manhattan that made him wish he’d gotten the classic version. We had the devilled eggs three ways (regular, guacamole stuffed and shrimp ceviche filled) for an app. They were tasty and had a nice presentation. I followed with a burger. It was a solid rendition, with extra points for the house-made bun. The ketchup was really good, with a quiet horseradish kick at the end. Hubby had the open-faced steak sandwich. It was also tasty but I did prefer my own entree. We split the butterscotch pudding parfait and yum yum, it was good. The little snickerdoodle that came with it was darling. All in all, we were pleased, full, relaxed and went home for a 2 hour nap. Perfect day off. Service was attentive but not too, if you know what I mean. We enjoyed the atmosphere in the bar, especially the beautiful tin ceiling, brick walls, wide plank floors. We’re old building fans and it added a lot to the experience. We’ll definitely be back. Thanks!

    Post a Reply
  7. I know I’ve asked before, but could you PLEASE post the address with restaurant reviews? I’m relatively new to the area and don’t know where “Capri” used to be. Thanks!

    Post a Reply
  8. So what exactly are the Sunday hours?
    We stopped in yesterday around 3 PM and it was shut tight.

    Post a Reply
  9. I have been receiving the BiteClub offerings for a while now, and more recently this blog. How about some editorial screening here that eliminates the petty sniping in lieu of some useful information.
    I had hoped that this blog might be more of an oasis for those of us who are looking for just a decent attempt at a restaurant review, with the personal attacks aside. Wouldn’t have to be from a professional critic, just anyone who went there and can relate their experience, i.e Reservations? Wait staff is knowledgeable? Menu items, what was your experience with specific dishes + or – & why, Service + or – & why, Wine list? Corkage? Would you recommend this restaurant? Strenghts/weaknesses, Suggestions? etc. Order Up?
    Vine Hill Chef

    Post a Reply
  10. food was unimpressive. i ordered the steak sandwich and i found the steak to be dry and the presentation to be sloppy. the atmosphere is less than desirable and because of our group size we sat at a table and not a booth. the chairs were uncomfortable. the service was so-so. you could tell they were trying but it seemed there was a general low morale from staff and i heard complaints from several people that work there about the way the place is being run. they dont even offer family meal or shift drinks, that may sound petty but i dont see how anyone plans on running a successful business without making a strong team and morale. kind of takes away from the experience. servers had no knowledge or ability to recommend any whiskey. overall very disappointing after eagerly awaiting their opening. i wont go back.

    Post a Reply
  11. Welcome to the neighborhood! We can’t wait to try your Whiskey tasting. As one of your friends, we all know how hard (I hope you don’t mind I share here) it was to get this restaurant open especially during this difficult time. You took some big risks and made some some huge sacrifices. Thank you for opening a cool new place and helping the economy in the process. Cheers to you! You earned it…I hope people will appreciate how hard you worked and know that no restaurant is perfect the first day.
    Disclaimer: Reg from Syrah

    Post a Reply
  12. I know I’m late here, but as a member of the “under 30″ crowd, I agree that PBR is in fact quite hip right now. Not that you needed any more proof, but did you see how much of that stuff Clint Eastwood puts away in Gran Torino?? I rest my case.

    Post a Reply
  13. went to J%Ts last night with 2 friends. One had a burger, one had an open face steak sandwich, I had the grilled veggie sandwich all were very good, top notch fries,very friendly staff, enjoyed my Racer 5. only complaint was the dizzy blonde behind us yammering on about “this one time in oakland, and facebook and like, you know…”
    8.5 out of 10.

    Post a Reply
  14. This English professor wishes you would learn the difference between “its” and “it’s.”

    Post a Reply
  15. This English professor wishes you would learn the difference between “its” and “it’s.”

    Post a Reply
  16. Heather: B&J on tap, haha!
    Kainoa: Yes, of course I realize PBR is drank by hipsters or, as Mr Mitchell so lovingly puts it, the “retro-chic”(groan).
    Jack Mitchell: Thanks so much for investing in our local economy at a time like this and also thanks for explaining your beer options. I take back what I said about “real beer”. When I saw you had Pliny I almost literally had to bite my tongue. :)
    We’ll be in to see you this weekend!

    Post a Reply
  17. Well…I’m not “affiliated” with the restaurant but consider the owner a friend. I gave him honest feedback (good and bad) about the place and I think he is doing a fabulous job. I have eaten there 3 or 4 times already and every time I discover another treat that I really enjoy. I have always loved his fries…they seriously are THE BEST!
    I couldn’t care less about what kind of beer he’s pouring…bring on the Vino! I’m hoping he’ll beef up the wine selection soon!
    If you took the comments off this site and decided not to visit…get a mind of your own! Go visit and then make your decision!
    Kudos to Jack!

    Post a Reply
  18. I gotta respect the owner getting on here and explaining some things……I’ll come in and check it out.

    Post a Reply
  19. Hello biteclubbers! and thanks for weighing in.
    Opening a business (especially a restaurant) is a hectic, exciting endeavor. In the past year we have injected hundreds of thousands of dollars into the local economy and created 38 jobs in Santa Rosa. I am proud to be part of the fabric of the dining resurgence in Railroad Square. We actively seek out comments and feedback of our products, service and dining experience and appreciate positive and negative critique as an element in the goal of satisfying our guests. The focus of the diining room is our take on American comfort food, homemade and locally sourced, caringly prepared and well priced. The Whisky Bar adjacent to the restaurant features well over a hundred single malts, bourbons, Irish and more. Our beer selection goes beyond the retro-chic, $2 all-day-Pabst to include locally brewed Racer 5, Pliny the Elder and various selections from Lagunitas. Our wines by the glass feature the highlights of Sonoma County, Siduri, Sonoma-Cutrer, ” J ” and more. Thank you for all the support and patronage thus far. We have received an enormous amount of positive feedback and gratitude. I have always said that repeat customers are better than any amount of praise. Jack Mitchell Chef/Owner

    Post a Reply
  20. In response to FatCats review of Jack & Tony’s, I would have to say, I totally agree. The food was excellent, the open-faced steak sandwich was delicious. As far as the PBR on tap, to eaches own. And lastly, the service, I would have to say keep up the good work guys. Come on people, stop with the nit picking. Give them a break they just opened, this is a new job for these employee’s. Haven’t any of you started a new job before???? Everything is new, give them time to adjust. And, stop judging people by the beer they drink. These are hard times, we should be more supportive of new, and, old local buisnesses in Sonoma County, instead of verbally trashing them. I don’t know if FatCats is affiliated with this establishment or not, but, I do know from my own experience that this is a warm and friendly place with delicous food. Welcome Jack & Tony, Best of Luck to you. Sincerely,
    A Regular at J & T”s

    Post a Reply
  21. Pabst on tap = Not the thing to serve in a whiskey bar. Are you serious BC? Pabst in a dive bar, yeah. You open a whiskey bar and someone shills that you’ve got Pabst on tap? Not good.

    Post a Reply
  22. I’m still waiting for Bartles & Jaymes on tap. Now there’s some good drinkin’

    Post a Reply
  23. Clearly, none of you have ever had a beer in the Marina or the Mission. No one pretends that PBR is “good beer.” And bars that serve Pabst aren’t trying to be classy by having it on tap . In fact, they’re going in the other direction. Pabst is amazingly popular among the 21-35 set, and pouring it is an effort to draw them in. And like Heather said, part of it is a nod to times past, but also? It’s cheap… And I’m all for it.
    There are plenty of places to get amazing microbrews in town, but sometimes you just want a beer that drinks like a glass of water.

    Post a Reply
  24. Vince knows his beverages. But I remember in Portland a while back, serving up PBR on tap (even better in cans) was a nod to ironic, old school cheapness. All the kids were drinkin’ it.
    Just throwin’ that out as a possibility. Whisky + PBR + comfort food = hip?

    Post a Reply
  25. TWO OF US DROPPED IN FOR LUNCH LAST WEEK AND TRIED TO KEEP AN OPEN MIND BECAUSE OF THE NEWNESS OF THE RESTAURANT. HOWEVER, IT WAS CLEAR TO US THAT THEY WERE NOT READY FOR BUSINESS. IT TOOK ABOUT 5 MINUTES BEFORE THE HOST SEATED US, ANOTHER 10 MINUTES (AT LEAST) BEFORE OUR ORDER WAS TAKEN BY THE HOST WHO KEPT APOLOGIZING FOR THE DELAY AND LACK OF HELP. WHEN WE ASKED FOR A BAR DRINK WE WERE TOLD THEY HADN’T GOTTEN THEIR LICENSE, YET! SEEMS SILLY TO OPEN BEFORE GETTING THE LICENSE SINCE THAT IS THE FASTEST WAY FOR THEM TO MAKE MONEY! WE BOTH HAD THE CRAB SALAD…SMALL BUT GOOD, GARLIC FRIES BARELY HAD GARLIC BUT WERE TASTY (WOULD HAVE LIKED TO HAVE SALT AND PEPPER ON THE TABLE RATHER THAN ASKING FOR THEM), AND THE HOMEMADE KETCHUP WAS GOOD.
    WE’LL BE BACK IN ABOUT A MONTH OR SO…HOPEFULLY, THEY’LL HAVE IT TOGETHER BY THEN.

    Post a Reply
  26. Vince and BuckDuke took the words right out of my mouth. When FatCat wrote her review, the fact that she was bragging about PBR on tap was all I needed to know. Maybe she’s not an owner, but she might be the Pabst Blue Ribbon rep. Why would a joint try to label itself classy/trendy (a whiskey bar) and then serve Pabst? Stupid.

    Post a Reply
  27. Excited about french fries and pabst beer? I guess I don’t need to see the place for myself.

    Post a Reply
  28. PBR on tap, rofl! Is that supposed to be a good thing? I guess they didn’t want to have real beer to spoil the palate for whiskey tasting. The food sounds grubbin’ though(mmm, quail). Maybe we’ll hit it up for brunch this weekend.

    Post a Reply
  29. Ugh. It’s too bad this review string now seems “tainted.” Surely there’s someone else out there that ate there? I’d love to hear…

    Post a Reply
  30. K. I officially declare this line of discussion closed.
    We’re kind of stating the obvious here.
    If someone wants to shill for their restaurant, they have a right. If it’s just a really enthusiastic person, even better. In the end, people are smart enough to spot what’s “real” or “not real” and weigh it for themselves.

    Post a Reply
  31. If you are not associated with the place then why are you checking back and justifying your review? You’re a bad liar.

    Post a Reply
  32. Honestly, I have no connection whatsoever to Jack & Tony’s. I suggest you go there and THEN respond to my opinions. I go out with friends once a week to support Santa Rosa businesses, and we really had great food and a great time there. I won’t apologize for or “tone down” the fun we had.

    Post a Reply
  33. Tone it down a little bit next time and maybe I’ll believe you don’t have some connection to the place.

    Post a Reply
  34. “It’s true, and I don’t work for or know anyone associated with the place. I wish Jack & Tony continued success – they deserve it for creating a place like this for Santa Rosa!”
    It’s funny but before I even got to this part of your review I was thinking “this person HAS to be involved in the business”.
    I don’t doubt it’s good but you kind of over-did it on the review.

    Post a Reply
  35. From FatCats2:
    Hello BiteClub;
    Four friends and I went to Jack & Tony’s last night, and wow, it was great!
    You’d never know it was their first night with their liquor license – great cocktails, and PBR on tap!
    We sat in the bar area and had the garlic/parmesan fries – great. I had the open-faced steak sandwich, delicious and I will do it again; friends had the Crab Louie, Surf & Turf, and the quail: everyone was very pleased and impressed and we all cleaned our plates. But wait – we couldn’t pass up dessert: the banana poundcake is a sin I will gladly commit again, and the butterscotch pudding was awesome.
    It’s gorgeous inside, acoustics are good, has the right feeling for a great night out, the service and staff were fun and eager to please. The bar was full and lots of people were eating in eth dining area when we left at 8:00.
    It’s true, and I don’t work for or know anyone associated with the place. I wish Jack & Tony continued success – they deserve it for creating a place like this for Santa Rosa!
    Cheers!

    Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>