Jonathan- Your restaurant has been around awhile-tell us how it got started as a chef/restauranteur.
My love for cooking began in Boston while I was in college – I spent time perfecting stir-fry dishes for my roommates in exchange for chores. I worked in the industry in Cape Cod and then bought my first place and learned to cook commercially in my 30s, and it’s been a love fest ever since. We moved to Houston and eventually Jonathan’s Catering turned into Jonathan’s The Rub the restaurant in 2009 after popular demand by our regulars.
You live in Memorial now- why did you choose here to raise your family?
Sam and Jessica grew up in Cape Cod. After they were grown, we all moved to Houston and chose Memorial for the restaurant because we had family in the area.
I know your daughter Jessica works with you- any other family members?
Yes, Jessica works with me as well as my son, Sam. I didn’t anticipate the joy of seeing my kids everyday. Now my grandson is coming of age and wants to be part of the scene. A Pop can’t ask for anything better.
You are opening another location in Memorial Green. When is it slated to open and how is it going to be different than your popular mainstay on Gaylord?
We’re planning on opening in Summer of 2018. The original location will always maintain that cozy, comfortable BYOB feel where Memorial Green will be a more refined and polished version with a big emphasis on a classic bar program. The menu will feature a lot of the favorites as well as some new items – we’ll see what the guests like. Our Memorial Green location will also have a nice, large covered patio and be able to seat a lot more people inside and outside.
Last question- what is one MUST have menu item we should try at Jonathans the Rub?
Definitely the Cioppino. My version has mussels, clams, scallops, shrimp, and Andouille. It’s a seafood stew in a light broth. The broth base is fish stock with white wine, marinara, lemon juice, lemon and orange zest, and a combination of the Italian holy trinity, Soffritto (aromatic veggies and herbs). The unique flavor comes from the liquids released when the mussels and clams open. It’s sometimes served with rice, pasta and baguettes. It’s truly the best food I cook.
