Choose Between Two Options
- $15 for $30 worth of lunch or Sunday brunch
- $20 for $40 worth of dinner for two or more people
Sunday brunch is served from 10:30 a.m. to 4 p.m. and includes a challah french toast stuffed with honey-mascarpone cheese and topped with a fruit chutney ($12). For lunch—which is served daily until 4 p.m.—try a half-pound Angus burger on a toasted brioche roll with roasted-garlic aioli ($11). Choose from dinner entrees such as a pan-roasted salmon served with brown rice medley and roasted red pepper coulis ($21) and signature chicken burger ($12).
Jonathan's Bar & Grille
Newton native Jonathan Glick is the creative mind behind Jonathan's Bar & Grille. He designed the menu and the physical space to be both upscale and welcoming. To that end, Jonathan juxtaposes unassuming foods such as chicken, beef, and lobster sliders with higher-end dishes such as a hand-cut Angus sirloin steak with crispy Yukon potatoes and housemade steak sauce. Brunch, lunch, and dinner plates pair nicely with cocktails. An example is the Hot & Dirty martini, which owes its heat to pepperoncini juice, Tabasco sauce, and blue cheese-stuffed olives carved into the shape of whomever is on the cover of People. Jonathan's also serves a fine selection of wines by the glass or bottle and bottled and tap beers.
Circular, red lampshades overhead and a metallic-bead room divider give the space an elegant, modern feel, the centerpiece being a large, four-sided social bar with several high-definition TVs. Live entertainment occasionally resounds throughout low-lit, high-ceilinged interior.
88% of 178 customers recommend
“the food is always great and the music selection is awesome”
“Had the Tuna. Was tasty and was plated beautifully with delicious sauce and a surprising but delicious compliment of various pickles. Only complaint was that there...”
“Had the Tuna. Was tasty and was plated beautifully with delicious sauce and a surprising but delicious compliment of various pickles. Only complaint was that there was some tough sinew that had to be extracted, but there wasn't much and I enjoyed my meal.”