The News Herald (Willoughby, OH)
Smokin’ Q’s debuts and Beer House opens
When Fisher’s Tavern in Mayfield Village closed in March after 80-plus years of operation, veteran restaurateur Carl Quagliata and his executive chef at Giovanni’s Ristorante, Zach Ladner, realized the site was more than promising for a different type of establishment than they’ve been known for since first working together 7 years ago.
“We had actually been looking to open a barbecue restaurant for little over a year before we came across Fisher’s and we really liked its potential,” Ladner, 31, said. “It’s in a great part of the city. It also has a long tradition and lots of character that we’ve preserved even through the renovation.”
Originally slated to open in mid-May, Smokin’ Q’s BBQ and Beer House, at 718 SOM Center Road, opened this week after expected and unexpected delays, none of which have exhausted the spirit of the new venture.
“It has been frustrating mostly because you always want things to be done faster, but you have to accept that sometimes that just won’t happen,” Ladner said, adding people were constantly asking him when the place was going to open. “Mostly, however, it has been exciting to plan the opening and design the kitchen and such.
“This is an independent restaurant that was really conceived based on the type of food I am very passionate about cooking as well as a relative void, but also need in the area. We will have multiple sous chefs that will handle most of the day-to-day proceedings at Smokin’ Q’s.”
Ladner will remain at Giovanni’s while also “technically” serving as executive chef at Smokin’ Q’s.
“My role (at the new restaurant) is primarily menu development and training, in addition to overseeing the kitchen operation and cost,” he said. “Being a fine dining chef, I think, lends an interesting perspective to more casual concepts because even though it’s a lower price-point restaurant, I still insist on preparing the food with the same care and attention to detail that we do at Gio’s.
“Like all barbecue places, we intend to do our utmost to perfectly execute the meat. We plan on doing this not only by selecting the absolute best product money can buy, but also with very careful recipe testing. My fine dining genes insist that I make everything from scratch, including the bread and tortillas we’ll serve.
“Oftentimes, I find the accoutrements to barbecue to be sorely lacking and that is a real shame,” he said. “What is the point of spending 14-16 hours perfecting a brisket only to serve it on generic white bread with store-bought pickles and an overly sweet sauce? We want to approach the food at Smokin’ Q’s the same way as at Gio’s — exquisitely prepared protein with well thought out handcrafted garniture.”
Smokin’ Q’s kitchen will staff about 13 to 15 people and will offer lunch and dinner, featuring beef, pork and poultry entrees, along with appetizers, sandwiches and tacos. Sides include smoked bean “cassoulet,” fried corn, red cabbage fennel-lime slaw and cast-iron cornbread, to name a few, plus desserts. A full bar serves many local craft beers.
Ladner said the barbecue will be largely Central Texas style, though some “Tex- Mex” themes may eventually be offered.
“We’re also toying with the idea of serving a weekend brunch if we think the amount of business can justify it.”
The 2,500-square-foot restaurant holds about 85 inside with 50 additional seats on the patio. The kitchen was also expanded to accommodate a large smoker and a walkin cooler.
At the end of the day, Ladner said, the blueprint for success remains the same, no matter what the culinary endeavor.
“We’re excited to be a part of this community. Hopefully we do a really good job and make a lot of people really happy, that’s what drew both Carl and me to this industry — making and serving great food to people. It makes us happy.”
“Mostly, however, it has been exciting to plan the opening and design the kitchen and such.” — Executive chef at Giovanni’s Ristorante, Zach Ladner