Q&A With Chef Jonathan Eismann
Eismann at Pacific Time
His new Q and Fin restaurants in the Design District are getting set to open. Short Order be taking a peek tonight and reporting it tomorrow, but we wanted to at least find out one or two things about those new ventures beforehand, and Jonathan obliged.
New Times: Could you give us an example of a menu item we might see at Q?
Jonathan Eismann: Cold-smoked, shaved Florida ham drizzled with a dark mustard honey on a cottage cheese roll.
NT: And at Fin?
JE: South Florida dayboat Spanish mackerel and/or Manhattan-style florida clam chowder.
NT: What will the price points be for each place?
JE: $5 to $19 at Fin, $7 to $19 at Q.
NT: Your personal favorite pie at Pizzavolante?
The pizza picante: spicy Calabrian salami with local mozzarella.
Equally as delicious, the Brooklyn-style calzone with ricotta, Italian
ham and basil.
NT: Will Q be at the BubbleQ this year?
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