Veteran Restauranteurs Terry and Pattie Waldschmidt had a vision for a dining experience unlike those available at the time.
They wanted a menu that featured their favorite flavors from Tampa, San Francisco, Boston and New Orleans. They also wanted to showcase some of their own specialties. His Clam Chowder and her Sweet Augratins are still served every day! They based the menu on simplicity and consistency, and a commitment to excellence on every level. They also wanted a place that would take the mystery out of seafood, would tell their guests where the fish came from each day, how best to eat it (as would a local), and how to experiment with the great sauces and sides made fresh to go with each fish.
Today, Jonah's is widely recognized as the "people who know fresh fish." Our fish is flown in and received fresh each day, inspected for quality and then cut and weighed by hand. Twice daily, Jonah's prints its menu to offer a variety of eight or more fresh fish from which to choose, as well as a vast array of cooking styles, original sauces, toppings and sides, that guests may pair with the fish of their choice.