Walking into JONMARX Steak & Seafood you get the feeling you’re in some posh restaurant in Birmingham or Troy that just made the cover of Hour Detroit magazine.
‘Oxford’s never seen anything like it,? said Leonardo Vulagi, head chef at the new downtown restaurant.
Before you can take a single bite of food in this upscale eatery, your eyes have already feasted on the luxurious decor.
From the colorful imported stained glass light fixtures, and rich mahogany bar to the Brazilian Cherry flooring and walls accented by lustrous onyx stone, the inside of JONMARX offers an atmosphere unlike any other in town.
‘When it gets dark in here, it’s really, really romantic. I tell people it’s sexy,? Vulagi said. ‘I think once people come in and see it, it’s really going to speak for itself.?
Located downtown at 23 S. Washington St., next to Centennial Park, JONMARX Steak & Seafood will be ready to open its doors to the public with a special ribbon-cutting ceremony between 10:30 and 11 a.m. Monday, June 30.
‘We fell in love with Oxford,? said Marco Gjokaj, who co-owns the restaurant with his brother John. ‘Everyone that came in (during construction) said we need something like this in town. I think the place will do well.?
Open for lunch and dinner seven days a week, the 5,800-square-foot restaurant with a seating capacity of about 170 people will feature prime cuts of meat (certified angus beef, veal, lamb, chicken) and the freshest (never frozen) seafood along with pastas, sandwiches, salads, soups and appetizers.
Chef Vulagi, who’s known for his dishes at Andiamo’s, Larco’s, Baci Abbracci and Sangria in Royal Oak, said all the meat butchering and fish fabrication will be done in-house as will the soups, salads and desserts.
Vulagi described the cuisine at JONMARX as ‘a little European and Mediterranean infusion.?
‘There’s a touch of English, lots of Italian, a little bit of French hunt cuisine,? he said.
Vulagi, who won two gold medals and a silver in the 1988 Culinary Olympics, said all the restaurant’s dishes and sauces will be ‘ala minute,? which means made to order, not prepared in advance.
Beef connoisseurs used to Morton’s, Ruth’s Chris and The Capital Grille will appreciate that JONMARX uses the same type of broiler to cook their steaks, chops and filets.
Capable of reaching up to 2,200 degrees Fahrenheit, this special broiler sears the meat, thus keeping the juices inside and ensuring a most tender entree.
Be sure to complement your meal with a cocktail from the restaurant’s bar, which features all ‘top shelf? spirits.
Or perhaps a glass of vino from their extensive wine list, which offers 100 wines sold by the bottle and 30 by the glass.
Make Sundays an event with JONMARX? Champagne Brunch featuring a glass of bubbly and dishes like Eggs Benedict, omelet rolls, crepes, blintzes and other fare.
The restaurant’s prices are ‘very, very fair,? in John Gjokaj’s opinion, and reflect not only the high quality of the food, but also what they feel the area can sustain.
‘We realize that this is not Birmingham, however, we will not compromise on the quality,? John said.
Lunch prices range from $3 for the soup du jour to $16 for the petite filet. Burgers and panini sandwiches are $7 to $11.
Dinner entrees, which are all ala carte, range from $12 to $32 (with the exception of lobster tail at market price).
The Gjokaj brothers, who built the two-story, 14,000-square-foot building which houses their restaurant, are hoping to draw people from Oxford and the surrounding areas who would normally head to south of here for fine dining.
‘We’re hoping it’s going to be more like a destination,? Marco said. ‘I think the area needs a restaurant like this, especially now with gas prices.?
Whether it’s casual or formal dining, JONMARX wants everyone to feel welcome anytime. ‘We really don’t want to be perceived as a special occasion place only,? Marco said.
‘You can come here for a special occasion or you can come here every night and eat if you want,? Vulagi noted.
JONMARX will be doing its best to help put Oxford on the map both locally and internationally.
For 5? years, Vulagi did cooking segments on WDIV-TV Channel 4 called ‘Great Weekend Recipes.? He’s hoping to renew that relationship and film at JONMARX.
Oxford will also get some exposure in Europe during the ‘chef swap.?
Once a year, Vulagi plans to travel to the Old World to take over a kitchen there for two weeks, while that restaurant’s chef comes here to run things at JONMARX.
To celebrate its grand opening and introduce people to the menu, JONMARX will be handing out coupons offering either a free sandwich, salad or soup for lunch.
The restaurant will be open Monday through Thursday from 11 a.m. to 3 p.m. for lunch and from 4 -10 p.m. for dinner.
On Fridays and Saturdays, lunch will be served from 11 a.m. to 3 p.m. and dinner from 4-11 p.m. Sunday brunch will run from 11 a.m. to 2:30 p.m. and dinner from 4-9 p.m.
For more information call (248) 628-1400 or visit www.jonmarx.com.
Those wondering what’s going to happen with the rest of the Gjokaj brothers? building needn’t fear. Plans have already been approved to open an ice cream shop on the west end of the first floor within 2 to 2? months. A salon or boutique is also being considered next door to the ice cream shop.
Beaumont Hospital has expressed an interest in taking over a good portion of the second story, but nothing’s been signed.