
Where We Are Going Today: Jon & Vinny's
A slice of Los Angeles flair has landed on Prince Sultan Street in Jeddah with the arrival of Jon & Vinny's, a lively eatery drawing crowds with its take on Italian comfort food.
The restaurant, located in La Paz Plaza, has a warm, energetic ambiance with a setting that is modern yet relaxed, with high ceilings, wooden accents and a clean design palette dominated by shades of green.
The showcase of their pizza boxes and a few quirky touches like neon signs add character to the space.
Reservations are a must unless you are up for a long wait. Fortunately, they hand out coloring pencils and quirky food-themed sheets to help kill time, which is especially handy if you are dining with kids.
The menu is straightforward but thoughtfully curated, starting with breakfast staples like a standout grilled ciabatta salad and tender braised Tuscan kale.
Among the most talked-about dishes are the hand-tossed pizzas, with dough fermented for two days before hitting the oven.
The Bronx Bomber, topped with fennel sausage, onions, garlic and herbs, is rich and rustic, while the Rosy keeps it simple with tomato and olive oil, elevated by an optional layer of parmigiano reggiano.
Salads also hold their own on the menu, especially the caprese, featuring buffalo mozzarella and tomato vinegar, and the gem lettuce salad, dressed in a zesty Calabrian chili vinaigrette and finished with parmigiano reggiano as well as breadcrumbs.
Pasta is made fresh in-house and ranges from a bold rigatoni slow-cooked in beef bolognese to a creamy, spicy fusilli with basil.
Meat dishes like the garlic buffalo wings and chicken cutlet with lemon-dressed greens are decent, but they do not outshine the pastas or pizza.
Dessert is not to be skipped. The hazelnut cafe bombolone was light yet indulgent, and the lemon ricotta cookie added a nice finish to the meal.
In terms of cost, I expected it to be pricey, but it was fairly reasonable. A full meal for four, with dishes from each section, came to about SR300–350 ($80-93).
For more, check Instagram @jonandvinnys.ksa.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Arab News
11 hours ago
- Arab News
Saudi artist Abdullah Al-Othman discusses work exploring linguistic architectural landscapes
DUBAI: In the Bawwaba section of the most recent edition of Art Dubai, Saudi artist Abdullah Al-Othman's installation 'Manifesto: Language & the City II' presented photographs and numerous illuminated signs and symbols in Arabic against two black walls, reflecting the urban signage one may find in Riyadh. For the latest updates, follow us on Instagram @ The installation was an evolution of a series that includes 2021's 'Manifesto: the Language and the City,' a multimedia installation exploring the linguistic and architectural landscape of Riyadh for the inaugural Diriyah Contemporary Art Biennale, which went on to be included in the Lyon Biennale in 2022, and 'Fantasy Land,' which Al-Othman created for the Sharjah Islamic Arts Festival in 2021 — a neon wall installation exploring themes of human experience and the shifts between reality and illusion. 'Language & the City II' pulsed with light and color and the expressive characters of the Arabic language made the viewer feel as if they were indeed on a bustling street in the Saudi capital. 'Language is akin to history — it's very deep,' Al-Othman tells Arab News. 'Through my research I realized how language is like a brand for a culture — it references history and people. I study the language that we find in cities. The documentation of language affects the architectural style in an urban environment and the relationship between people and their environment.' 'Language & the City II' was made from a variety of materials, predominantly neon signage, lightboxes and wooden advertising signs that were once hung in the streets of Riyadh. Al-Othman's installation brought them together to create a portrait of the city through its typographic, visual and architectural styles. Riyadh's identity, explains Al-Othman, is revealed through the language, style and vibrant colors of these lit symbols, offering a collective memory of a city in the throes of change. As an artist and a poet, language has always played an important role in Al-Othman's life. While he began as a writer, he arrived at a point where he could no longer fully express himself with words and turned to art, creating works that incorporate sound, found objects, sculpture, film and performance. In 2017's 'Suspended Al-Balad,' for the 21,39, contemporary art festival, Al-Othman wrapped an entire building in Jeddah's historic Al-Balad district, originally used as a shelter for widows and divorced women, with tin foil. Al Othman's intuitive approach to art creation leads him to organically move between and incorporate different mediums. Light is a significant element in his work, whether bouncing off tin foil or shining in neon to reflect the everyday urban environment of Riyadh. 'I want to create journeys for people to discover the importance of language,' says Al-Othman. 'Language is a deeply important part of being human.' Today Al-Othman continues to expand his research and art creation. He has recently published a book on his research supported by The King Abdulaziz Center for World Culture (Ithra) and the Saudi Cultural Development Fund. Presently he is creating sculptures out of various Arabic words from made from different materials for his latest project, 'Engineering the Incomplete.' 'In my artistic practice, I engage with language as an open field for analysis and reconstruction,' he writes in his statement for the new project. 'I begin from moments of absence — from missing letters and fractured words — treating them as signals of the fragility inherent in the symbolic systems we rely on to make sense of the world. 'Failure to achieve perfection becomes an essential part of creation, not a flaw to be corrected,' he continues. 'Incompleteness is not simply a void, but an active component that generates new, open-ended meanings. Each missing letter, each visual gap, forms an alternative path of reading and invites the viewer to reshape their relationship with language and the urban environment.' 'Engineering the Incomplete' uses the structure of the letter as an entity capable of both disintegration and destruction and therefore the resulting text as something that is unstable and constantly changing. 'My practice transforms language from a tool of communication into a material and temporal organism caught in the tension between structure and collapse,' Al-Othman adds. 'Through material techniques that draw from urban elements and the reconfiguration of textual spaces, my work seeks to highlight the continuous tension between the desire for expression and the inherent limits of linguistic possibilities.' Al-Othman says that 'Engineering the Incomplete' is not an attempt to restore what is lost, but an invitation to read absence, or lacking, as another form of presence and a new beginning. Incompleteness, he emphasizes, offers 'a way to produce new meaning and vision.'


Arab News
12 hours ago
- Arab News
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: 'Pizza isn't just comfort food, it's a craft.' For the latest updates, follow us on Instagram @ Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome's API Pizza Academy. Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018. When you started out, what was the most common mistake you made? I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything 'correctly,' but I didn't always bring myself into the dish; that was my biggest mistake. Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul. The kitchen is not just about skill and technique, it's a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen. What's your top tip for amateur chefs? My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you're in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process. What one ingredient can instantly improve any dish? I'd say flour. The right flour for the right dish is absolutely essential. In Italy, we don't just say 'flour,' we talk about 'tipo 00,' 'semola rimacinata,' 'integrale'… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It's the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic. When you go out to eat, do you find yourself critiquing the food? As a chef, it is natural to notice the details, but I try to approach it with an open mind. What's the most common mistake or issue you find in other restaurants? A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they're missing, it affects the overall experience. When you go out to eat, what's your favorite cuisine or dish to order? Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish. I'm always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others. What's your go-to dish if you have to cook something quickly at home? Without a doubt, it's spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I'm short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable. What customer request most annoys you? Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect. What's your favorite dish to cook? Pizza. It's more than just my profession, it's a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the 'right' way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had. Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart. What's the most difficult dish for you to get right? For me, it's fish. It may seem simple, but it's not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it's dry. One second too little, and it's raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? Honestly, I can't stand chefs who shout. We've seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I'm calm; I like to joke, and I create a relaxed environment. That doesn't mean we're not serious. When it's time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate. Chef Vincenzo Palermo's spaghetti al pomodoro recipe Ingredients: 200 gr spaghetti from gragnano 300 gr San Marzano peeled tomato Fresh basil 2 cloves of garlic Salt Pepper 4 tablespoons of extra virgin olive oil Parmesan cheese Instructions: In a pan, gently sauté crushed garlic in olive oil. Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper. In a pot, put water and salt and make it boil. Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water. Toss everything together and finish with fresh basil and a drizzle of olive oil. Serve it with a gentle parmesan cheese on the top. Buon appetito!


Arab News
a day ago
- Arab News
Where We Are Going Today: Meez Restaurant
Meez, located in both Jeddah and Riyadh, is a vibrant culinary destination that embodies the rich tapestry of Middle Eastern cultures. This establishment captures the essence of the region with its warm hospitality, lively music, and visual feast of colors and spices. It is clear that the founders set out to create a space that celebrates everything we cherish about Middle Eastern traditions. The menu at Meez is a delightful fusion of flavors, showcasing what they call 'Fusion Middle Eastern' cuisine. Each dish is crafted from homegrown ingredients and inspired by cherished family recipes, resulting in unique culinary creations that are both familiar and innovative. Visitors will find the eggplant fatteh amazing, while the shrimp fatteh is also delicious and distinctive. The musakhan popsicles, however, seemed to be lacking something. The hummus is fantastic, even though it is slightly off season. The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential. Likewise, the meat tabliya with dough is a nice addition but not particularly special. All dishes are well-prepared in both taste and presentation. The restaurant was pleasantly quiet during our noon visit, allowing visitors to fully enjoy the atmosphere. Meez also excels at breakfast offerings. Visitors are warmly welcomed with milk tea, a lovely touch. The makdous is served atop labneh and fried dough, harmoniously blending sour and nutty flavors. The mini falafel is presented on sticks, accompanied by hummus, potatoes, eggplant, and fried cauliflower, enhanced by a special lemon sauce. The omelette is served on seasoned sour bread, making it an innovative and complete dish. The musakhan is sweet but could have benefited from a touch of pomegranate molasses. The egg dish with mushroom and avocado was quite delicious and the pakiza dish is a delightful meshaltet pie with a distinctive sweet dip and well worth trying. The service at Meez deserves special mention. The waiters are attentive and expedite orders quickly, allowing you to enjoy your meal without feeling rushed. The refreshing lemonade is a highlight as well. Meez is a fantastic spot for a quick yet flavorful meal, combining excellent food with outstanding service. It is highly recommended for anyone looking to explore the vibrant flavors of Middle Eastern cuisine in a welcoming environment.