Q&A With Chef Jonathan Eismann
|Eismann at Pacific Time|
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?
JE: 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?