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“Excellent service and very good food (I had their rib eye steak with chile relleno - what a great combination.) The...”
Review of Jack and Tony's

Jack and Tony's
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Ranked #53 of 545 Restaurants in Santa Rosa
Certificate of Excellence
Price range: US$20 - US$30
Cuisines: American, Contemporary
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Restaurant details
Good for: Bar Scene, Groups, Local cuisine, Romantic, Business meetings, Special Occasion Dining
Dining options: Dinner, Lunch, After-hours, Reservations
Dining style: Casual Elegant
Cross street: Davis St. and Wilson St.
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Reviewed 23 May 2009

Excellent service and very good food (I had their rib eye steak with chile relleno - what a great combination.) The only area they need to improve is the "warmth" of their dining room, e.g., add more plants and/or wall coverings. Otherwise, I really liked this new restaurant on Old Railroad Square in Santa Rosa. It is a great addition to the other very good restaurants in this place.

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This review is the subjective opinion of an individual contributor and not of TripAdvisor LLC.
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142 - 144 of 144 reviews

Reviewed 29 April 2009

Ok, so here we go all the usual suspects minus one, ( The usual Concierge gang) we had to go check the "new kid on the square"
Jack and Tonys ha not been in the railroad square for long. It has a couple of big neighbors to compete with, Big heavy weights like Syrah and Starks, and long time favorites like La Gare and Lo Cocos or Josef's. But the new kids will do ok. They are unique in the American approach with a fine dinning experience. At least in downtown Santa Rosa. As Usual, we over did it. We started with the chilled asparagus salad and the grilled artichokes. The asparagus were nice and honest, not much accents or hoopla but that made the veggies shine by themselves, Very refreshing and plain. There was a light dressing that included shredded salad, all over a lettuce cup. Lovely. The Artichoke was grilled but very lightly had a flavor of smoke, not the artificial stuff but the kind that is sublime and natural from the real thing. it had a lemon and some dressing but it did not need it. I have to say it was grilled but moist, so I wonder if it was marinated while being grilled at the same time. Just sassy. I forgot to ask where the bread was from but it was so yummy, rosemary scented crusty and fleshy. The wine list was really impressive without being too flashy. There was a little Napa but there was a strong Sonoma County presence think it would be hard to go wrong with it. But we brought our own wine. The corkage fee is 15.00 dollars. Randy from harvest moon was kind enough to give us a bottle of his 2002 Zin. Phenomenal. It went with everything. For main entrees I could make up my mind between the steak and the lobster, so I told the lovely Daeleen( I am sorry if I am misspelling) who by the way , was so nice and attentive like, warm apple pie, but fast and efficient, like a food ninja ( Fzz Fzz Hiyaa!) Anyhow, so I told her to tell the chef to surprise me with the entree, so they gave me surf and turf!!!!!!!!! I was in happy hog heaven. Heather had the Scallops with risotto and Mikey had the Rib Eye with the chile relleno on top of the beans. We all shared, Actually I tried everything since she is Ichto-vegetarian and he doesn't eat seafood.
The Scallops were a little salty but otherwise nutty and meaty and perfectly seared. After you took a bite of the risotto with the shellfish, the little saltiness turned into a touch of fresh ocean. The Lobster was such a treat, really, the claw was served the classic way, peeled broiled cooked, lemon and drawn butter. Like a Norman Rockwell picture. But the tail got interested. At this point if would of been happy with my "American Gothic" lobster tail, but the chef had fun with it. For the most part the tail was intact, Ready to be bathed in butter and caressed with fresh lemon before making happy taste buds, but as the tail got closer to the rest of the shell, there was a crustacean surprise... The chef mixed some lobster meat with fresh crab and stuffed the rest with it, i think there was some cheese sprinkled somewhere as well, but in some sort of trance i gobbled it up before i really investigated what I was eating. It really was a dilemma, do you eat the classic first or the combo? whatever you leave for last is the flavor that lingers...... The Rib Eye was aged well and cooked nicely, The beans had a little bit too much cumin, but that is what I always think when i eat Mexican food not prepared by myself or my mom. But just a tad. The revelation here was the chile relleno. It was not a pretty chile relleno, but no chile relleno should be. It was not the fluffy inflated version found at quasi-Mexican restaurants with mariachi music and charro hats, this was a noble, solid pepper prepared with love, pride and technique, passed down from generations. There was some sort of cornmeal in the egg mix, so I want to say it had a northern Mexican or true southwest influence, reminiscing of Chihuahua, Sonora or Albuquerque. The cheese was stringy and mild, the pepper roasted to perfection and the coating just right. and when you take a bite with a piece of rib eye and a dab of beans, if you close your eyes you can feel the campfire, the cowboys, the cattle and the sun setting on the west. it was that good. For the main course we had a 2007 Foppiano Cab. It was just elegant and played good with the others, even the seafood. And with the chile relleno it brought out the smokiness of both..
That was a brilliant choice. too.
Now I was rubbing my tummy ready to be taken away in a wheel barrel to my place of slumber, when angelic Daeleen came to tempt us with the forbidden fruits, and of course, we had no will power against what was to come. Yes it was decadent and now i feel like i need to go confess at church or something, BUT IT WAS SO MUCH FUN!!!!!!!! We had the cheese plate, the pote de Chocolate , the banana bread pudding and the Irish trifle ( yes IRISH) The cheese plate was simple and purist, point reyes blue ( i think) caramelized walnuts, Brie with truffled honey and some mild goat cheese. Apple and strawberry slices. Toasted nutty bread. Innocent and decent enough. But then...... oh boy oh boy, Please forgive me because I have sinned. The Chocolate pudding looked so simple, but it was anything but.... The base was Mexican chocolate, spicy, cinammony, a little rough in a sexy way, But it was mixed with hazelnut. Not hazelnut nut, but some sublime essence that cleverly mixed with the Mexican style to create something else. Bravo, that was addictive, I will be back for more. We strategically tried to outeat each other like a 3 way game of chess while chit chatting and trying to plan our next move. I didn't lick the pot because we did such a good job at whipping it clean. Then there was little miss trifle, this trifle was Irish not English, because, like many of the dishes we had, it was whiskey in it. I am guessing it was Irish whiskey. I tried and I tried to find out what the secret ingredient was that was mixed with the whiskey before being poured over the trifle. What ever it was, it was clear, and pleasurable as one of the best truffles i have ever had. It had small cherries, hand whipped cream, and that secret ingredient that eluded me but i had such pleasure trying to figure out. Trifle lovers should flock to Jack and Tony's. But now it comes the most unique, hedonistic dish of the evening. I forgot its name, like a forbidden tryst sooo naughty but ohh soo good..... I feel so guilty but i would give myself to it again if I had the chance. It was warm, it was sticky, and there was one or more bananas involved...... resistance was futile. Two warm pieces of ( banana?) bread
bathed on some welsh whisky sauce and fresh ripe but firm banana slices on top. I didn't moan because I would of been escorted out of the place immediately, but in my head i was. I don't know if my dinning companions were thinking the same thing but i kept trying to distract them with funny comments while i was making love to this dish. When I think about it it makes me blush. They stay open late so if you are in Santa Rosa and is after 10 you can go to the bar where the bar food is more than bar food, but that is going to be another review.

    • Value
    • Atmosphere
    • Service
    • Food
2  Thank WineCountryConcierge
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 30 March 2014
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    • Value
    • Atmosphere
    • Service
    • Food
Thank Dmitry_Ledentsov
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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