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2010
A SUPPLEMENT TO JACKSONVILLE MAGAZINE

at your service
GREAT WEDDING GIVEAWAY
Congratulations to Sareh Shuraka and
Zach Dyer, winners of the second
annual Jacksonville Magazine Great
Wedding Giveaway contest. The lucky
couple will celebrate their nuptials in
June of 2010 at Serenata Beach Club
and enjoy nearly $40,000 in comple-
mentary services donated by the city’s
leading wedding industry pros. Log on
at our website to learn more. Registra-
tion for the 2011 Giveaway starts in the
summer of 2010.
BEST OF JACKSONVILLE PARTY
Mark your calendar! Every January,
Jacksonville Magazine hosts a gala
fundraiser designed to satisfy the foodie
in us all. The event features more than
two dozen restaurants showcasing their
“best” eats and drinks. The party has
raised more than $110,000 since its
inception.
Bride’s
NIGHT OUT
with JACKSONVILLE MAGAZINE
BRIDE’S NIGHT OUT
Our new cocktail party/wedding Q&A
series is ideal for learning the must-
know details involved in planning the
biggest event of your life. Visit our
website for more information. Bride’s
Night Out soirées are held four times
per year—spring, summer, fall and
winter.
4 taste 2010
taste
JACKSONVILLE MAGAZINE’S
2010 VOLUME FIVE
EDITORIAL:
PUBLISHER / EDITOR-IN-CHIEF Joseph White
ASSOCIATE EDITOR / DIRECTOR OF
COMMUNITY RELATIONS Kathy Weedon
MANAGING EDITOR Alison Trinidad
CONTRIBUTING WRITERS
Katie Erba, Kate Heller, Julie McCollum,
Kerry Speckman
INTERNS Daniel Bachay, Kim Fitzgerald,
Kristina Taino, Amanda Tew
ART:
CREATIVE DIRECTOR Bronie M. Massey • For more than 25 years, Jacksonville Maga-
DESIGNER Jennifer L. Curry zine has covered the people, issues and hap-
penings of Northeast Florida. The magazine
PHOTOGRAPHER / WEB GURU Bradley Stookey
is published 12 times annually and reaches
MASCOTS“Bud” the Jacksonville Magazine more than 140,000 upscale, active and edu-
Wonder Dog and Cisco Kid cated readers each month.
SALES: • Jacksonville Magazine’s
Home is a bi-annual
DIRECTOR OF SALES & MARKETING
Anna Marie Burke supplement (spring and
fall) dedicated to high-
ACCOUNT EXECUTIVES
lighting Northeast Florida’s
Rosalie Bolante, Wendy Cummings,
Carol Kimsey, Jessica Lindsay residential spaces, interior
design and neighborhoods.
ADVERTISING SALES COORDINATOR & ACCOUNTING
Wendy Castro • Jacksonville Magazine’s
Taste is an annual supplement
SUBSCRIPTIONS: featuring dining listings and
SUBSCRIPTION REQUESTS / INQUIRIES menus from more than 250
(800) 962-0214; mike@jacksonvillemag.com First Coast restaurants and
CIRCULATION MANAGER Mike Romero bars. You’re reading it now.
MAIL: • Jacksonville Bride, Jack-
1261 King St., Jacksonville, FL 32204 sonville Magazine’s
E-MAIL mail@jacksonvillemag.com special wedding magazine,
WEBSITE www.jacksonvillemag.com is published twice annually
MAIN OFFICE (904) 389-3622 and is included with the
ADVERTISING (904) 389-3622 x303 March and August editions
Jacksonville Magazine’s Taste, 2010. Volume 5. Published an- of Jacksonville Magazine.
nually. All editorial contents ©2010. All rights reserved. No
part of this periodical may be reproduced without the written • Jacksonville Magazine’s
permission of the publisher. Neither the publisher nor 904, Northeast Florida’s
advertisers will be held responsible for any errors found in the Business & Executive Life
magazine. The publisher accepts no liability for the accuracy Authority, is the newest
of statements made by the advertisers.
• Back issues of Jacksonville Magazine, 904, Bride,
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Home and Taste may be purchased over the phone (904) people and issues affecting business in the
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• Advertising information for all publications can be ob-
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• Subscription inquiries can be made by calling toll-free (800) features online versions
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• To purchase reprints or obtain permission to repro-
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ON THE COVER: Florida strawberry shortcake bulletin on the city’s
with thyme macerated strawberries, lemon hottest events, juicy
mascarpone cream and lavender syrup from gossip and other
Orsay. Photo by Bradley Stookey need-to-know news.

JJ’s Liberty Bistro
The Shoppes at Ponte Vedra
330 A1A North, Ste. 209
Ponte Vedra Beach, FL 32082
ph 904-273-7980
JJ’s Bistro de Paris
The Shoppes at Village Walk
7643 Gate Parkway, Ste. 105
Jacksonville, FL 32256
ph 904-996-7557
Open 10am Mon.- Sat.
Closed Sunday • Mon. Lunch Only
www.jjbistro.com
JJ’s Bistro
Two Great Restaurants at Two
Convenient Locations
LUNCH MENU
Soups/Appetizers
French Onion Soup 3.00/4.50
Caramalized onions in a rich broth with white
wine, topped with French bread & provolone
Vichyssoise 3.00/4.50
Refreshing cream of potatoes & leeks, sprinkled
with chives & served chilled
Salads
Salade Niçoise 9.95
Spring mix topped with tomato, hard-boiled egg,
fresh grilled tuna, green beans, red potatoes,
bell peppers, black olives & anchovies
Blue Crab & Avocado Salad 9.95
Fresh crab meat mixed with garlic aioli, served
with tabbouleh, avocado & toasted pita points
Cold Sandwiches
Chicken Salad on Croissant 8.95
Our very own famous chicken salad with grapes
& walnuts, served on a croissant
Monte Carlo 9.50
Fresh shrimp salad served on a toasted brioche
Sandwich Parisian
Pate De Campagne Sandwich 9.50
Country pâté, lettuce & tomato on a baguette
Entrées
Beef Bourguignon 12.95
French style beef stew cooked in red wine with
mushrooms
Moules Provençales et Frites 12.95
Prince Edwards Island mussels simmered in
garlic tomato rosemary cream sauce, served
with French fries
DINNER MENU
Appetizers
Parisian Trio 13.00
Herb fed escargots, truffle mousse pâté and brie
with toasted baguette
Assiette of House Pâtés 12.00
Two mustards, cornichons, toasted baguette
Quiche du Jour or Lorraine/side 12.00
Assiette De Fromages
Les Fromages Doux 13.00
Brie, St. Andre, Cambozola
Les Pyrennees
Crottin Maitre, Manchego, Petit Basque
19.00
Main Courses
Rainbow Trout a la “Oscar,” Crab
Meat, Asparagus, Hollandaise 27.00
Classic Bouillabaisse, Market Fish,
Mussels, Shrimp & Scallops, Saffron
Tomato Fumet, Baked Rouille Toast 26.00
Jumbo Shrimp & Scallop Risotto,
Hazelnut Risotto 25.00
Chicken Napoleon “Provence” 19.00
Grilled with fine herbs, sun dried tomato, goat
cheese, spinash & tarragon-dijon cream
 let’s eat

featured menus WHO’S INSIDE :

AZUREA AT ONE OCEAN ..............8
CASBAH ................................10
DECO BISTRO ..........................12
THE REEF ..............................14

Phil Mickelson’s
SAKE HOUSE ..........................16
lobster ravioli
from NINETEEN AT SUSHI CAFE............................18
TPC SAWGRASS
AQUA GRILL............................22
BISTRO AIX ............................23
THE CHART HOUSE ..................24
CHRISTOPHER SEAFOOD & CO. ..25
ENZA’S ITALIAN RESTAURANT ....26
THE GRAPE ............................27
HAVANA-JAX ............................28
JOSEPH’S PIZZA ......................29
JULIETTE’S ............................30
THE LOOP ..............................31
MATTHEW’S ............................32
THE MEDITERRANEAN ..............33
METRO DINER ........................34
MORTON’S, THE STEAKHOUSE ..35
NORTH BEACH BISTRO ............36
PUSSER’S BAR & GRILLE ..........37
RESTAURANT MEDURE ............38
SALT, THE GRILL AT THE
RITZ-CARLTON, AMELIA ISLAND ..39
SALTY ROCK CANTINA ..............40
TACOLU ................................41
THE TREE STEAK HOUSE ..........42
THE WINE CELLAR ..................43

taste 2010 7
 Azurea at One Ocean Resort Hotel & Spa

For a Truly Unforgettable Experience

Visit Azurea, our sleek signature restaurant well-known as the “it dining
experience” in Northeast, Florida. Featuring a breezy yet sophisticated
setting, this eclectic hot spot showcases Florida's First Coast cuisine with a
subtle tribute to the flavors of Europe, the Caribbean, and the Americas.
Azurea’s menu changes each season, representing the latest trends and the
finest ingredients, adding a wonderfully fresh dimension to Executive Chef
Ted Peters’ cuisine. With both indoor and al fresco seating available, this
oceanfront culinary gem offers ocean views from every table creating the
perfect backdrop for your exquisite culinary experience.

Azurea at One Ocean Resort Hotel & Spa One Ocean Blvd., Atlantic Beach | (904) 249-7402 | www.azurearestaurant.com
8 taste 2010
 First Coast Cuisine

Azurea
BEGINNINGS SIMPLY GRILLED at One Ocean
Roasted Heirloom Apple Salad 10 “FROM THE SEA”
French green beans, toasted hazelnuts, petite Resort Hotel & Spa
lettuce, apple chips, mulled cider vinaigrette. Grilled Hawaiian Tuna 28 One Ocean Boulevard
Pineapple lime salsa.
Cast Iron Seared Jumbo Blue Crab Cake 16 Atlantic Beach, FL 32233
Apple cider braised collard greens, charred Herb Marinated Local Mahi Mahi 25 (904) 249-7402
heirloom tomatoes, crisp smoked bacon. Tomato and Thai basil vinaigrette.
Azurea’s Baby Romaine Caesar Salad 10 Seafood “Mixed Grill” 29
Local catch, Hawaiian prawns, diver sea scallops, Hours
Bouchot Mussels Tangine 15 red pepper vin blanc.
Spanish chorizo, saffron heirloom tomato broth, BREAKFAST
grilled country bread. Cedar Smoked Wild Salmon 26 7- 11am
Maple cranberry chutney. LUNCH
Hudson Valley Foie Gras “Two Ways” 16
Tellicherry dusted foie gras, roasted mushroom and “FROM THE LAND” 11:30am - 2:30pm
gala apple crèpe, truffle scented foie gras brûlée. DINNER
Eden Farms Berkshire Pork Tenderloin 32
She Crab Bisque 8 Roasted gala apple chutney. 6 - 10pm
Crab and mushroom stuffed vol au vent.
Durham Ranch 18 oz Bison T-Bone 45 Credit Cards
Belgian Endive & Miniature Herb Salad 11 Vidalia onion rings, Dijon and bourbon demi glace. all major credit cards
Maytag bleu cheese, spiced pecan praline, white
Harris Ranch 16 oz Beef Rib Eye 38 Reservations Accepted
balsamic vinaigrette.
Cipollini onion and pancetta relish, béarnaise. yes
Roasted Beet & Spinach Salad 12
12 oz Piedmontese Beef Strip Loin 36
Goat cheese mousseline, black walnut vinaigrette,
Porcini butter.
Liquor
shaved herbed crostini. full service bar
Pink Peppercorn Crusted Ahi Tuna 15 DESSERT Outdoor Dining
Braised artichokes, Niçoise olives, lemon confit, Banana Cheesecake 8 yes
cipollini onions, pastini salad.
Baby bananas, fresh mangos, warm spiced
Azurea Raw Bar 20 caramel rum sauce, cashew Florentine. Food Service After 11 pm
Cold water oysters, littleneck clams, stone crab yes
Pear Almond Bread Pudding
claws, Mayport shrimp cocktail, Key Lime mustard Banquet Facilities
sauce, mignonette, horseradish cocktail.
with Raspberry Marmalade 7
Warm white sipping chocolate, toasted yes
SPECIALTIES Marcona almonds.
Catering Available
Lamb vs. Lamb 34 Chocolate Bonfire 8 yes
Roasted Colorado loin, bone-in New Zealand cre- Bittersweet chocolate mousse, crispy chocolate
pinette, Beluga lentil ragout, cardamom carrot paint. meringues, crème Anglaise, fresh raspberry sauce. Entertainment
Warm Chocolate Cake no
Coriander Dusted Sea Bass 32
Maine lobster-mango gastrique, cilantro emulsion. with Salted Caramel Center 8 Valet Parking
Vanilla bean ice cream, chocolate pouring sauce. yes
Maine Lobster Risotto 34
Toasted carnaroli rice, foraged mushrooms, fava Crème Brûlée Two Ways 8
beans, mascarpone, tarragon. Egg nog scented, Tahitian vanilla bean, chocolate
dipped gingersnaps. azurearestaurant.com
Maple Leaf Farms “Pairing of Duck” 32
Crisp seared duck breast, confit duck leg, braised Grand Marnier Soufflé 10
red cabbage, spinach gnocchi, kumquat marmalade. Served warm from the oven with orange cardamom
cream, requires 20-minute advance order.
Red Sea Salt Crusted Diver Scallops 30
Anson Mills tasso grits, Indian red corn posole, Selection of Freshly Spun Ice Cream 7
smoked piquillo coulis. Vanilla bean, Belgian chocolate or mocha chip,
crispy pepita tulip cup.
“Local Catch, 3 Ways” 28
Grilled with tropical fruit salpicone, bronzed with Selection of Freshly Spun Sorbet 7
citrus butter emulsion, beignet battered with Raspberry, mango or lemon, berry consommé,
smoked Vidalia onion remoulade. fresh fruits, pepita crisps.
Chianti Braised Veal Osso Bucco 28 One Ocean Dessert Sampler 13
Herbed creamy polenta, sage pesto, clementine Platter for two.
gremolata.
Tellicherry Crusted Natural
Beef Tenderloin 36
White truffle herb dauphinoise potato, creamed
silver queen corn.

taste 2010 9
 The Casbah
It’s Time To Rock The Casbah
Prepare yourself for an unforgettable night out
at the Casbah Café in historic Avondale. The casual
restaurant, cabaret, coffee bar and hookah lounge
fits right in with the area’s trendy and eclectic
dining scene. The Casbah features a traditional
menu with a Middle Eastern twist. Dishes include
swordfish kabobs, kibbie, baba ghannoush and
hummus, to name a few. Save room for a handful of
homemade desserts such as mamoul—Middle
Eastern cookie dough stuffed with pressed madjool
The Casbah 3628 St. Johns Ave., Jacksonville | (904) 981-9966 |
10 taste 2010
dates. Those fond of beer will enjoy dozens of tap
and bottled selections from around the world.
Global wine selections are also available until 2 AM
seven days a week. During dinner, fire up the
hookah filled with premium flavored tobaccos
from the Arabian Gulf and natural charcoal.
Flavors vary from traditional double apple to
sweet love. Belly dancers shake things up three
nights a week including weekends. Global beer
and wine available until 2 AM every day.
www.thecasbahcafe.com
 Middle Eastern

The Casbah
3628 St. Johns Ave.
Jacksonville, FL 32205
(904) 981-9966

Hours
DAILY LUNCH SPECIALS Labaneh $4.95 Open Daily
Middle Eastern yogurt spread topped 11am - 2am
11am-4pm
with olive oil with a sprinkle of dried
Credit Cards
MEZZE (A LA CARTE) mint served with warm pita bread.
American Express,
Tabouleh Salad $4.50 Makdous $4.95 MasterCard, Visa
Three baby eggplants marinated in olive
Hummus $5.95 oil and garlic and stuffed and topped Reservations Accepted
Hummus with Seasoned Meat $6.95 with walnuts. no

Baba Ghannoush $5.95 SALADS Liquor

Puréed & roasted eggplant dip, served full service bar
with pita bread. Arabic Salad $4.95 (coming soon)

Fool $5.95 Chicken Salad $6.95 Outdoor Dining

Puréed fava bean dip topped with olive Fava Bean Salad $5.95 yes
oil served with pita bread.
Caesar Salad $5.95 Food Service After 11 pm
Fried Kibbie $6.25 yes
Three football shaped beef shells stuffed
Greek Salad $6.95
with sautéed beef, onions, and pine nuts, Banquet Facilities
then deep fried.
ENTRÉES coming soon
Lamb Kabobs $12.95 Catering Available
Stuffed Grape Leaves $4.95
Served with cous-cous or basmati yes
Six grape leaves stuffed with rice, meat
rice pilaf.
and spices.
Entertainment
Chicken Kabobs $11.95
Vegetarian Stuffed Grape Leaves $4.95 yes
Kufteh Kabobs $11.95
Falafel $5.95 Valet Parking
Ground beef, parsley, and onions spiced
Six garbanzo bean patties mixed with no
and charbroiled. Served with cous-cous
parsley and spices, then deep fried and
or basmati rice pilaf. Special Features
served with tahini sauce.
Swordfish Kabobs $13.95 Jacksonville’s Premier
Spinach Pies $5.95
Served with cous-cous salad. Hookah Lounge.
Chopped spinach, onions, and spices
wrapped in freshly baked puff pastry. Casbah Pizza $9.95 One of The Casbah’s
Meat Pies $6.25 A whole pita pizza with your choice best hidden treasures
of hummus, baba gannoush, or fool. is its hookah tobacco
Freshly baked puff pastry stuffed with
Topped with olives, tomatoes, marinated pipes. These flavorful,
meat, pine nuts, onions, and diced
artichokes and feta cheese. aromatic concoctions
tomatoes.
White or wheat pita. of taste and smell offer
Fried Jibneh $4.95 With Meat $10.95 a relaxing mood. We
Pan-seared Arabic cheese served with
Ramallah Dish $9.95 use only the finest
pita bread and a slice of grilled tomato.
Hashweh and yogurt. Hashweh is a brand of imported
Zeit Wa Zatar $3.95 Mediterranean rice with meat and premium hookah tobacco
A traditional Middle Eastern appetizer spices to be topped with yogurt. and natural charcoal.
consisting of olive oil and a blend of herbs
and spices. Served with pita bread.
Imjaddara $8.95 SUNDAY – Live Jazz
A rice dish consisting of lentils and MONDAY – Goliath Flores
Nowashif $5.95 sautéed onions to be topped with WEDNESDAY – Live Music
A cold platter of assorted veggies, olives Arabic salad.
THUR-SAT – Belly Dancing
and cheeses.
Shwarma Platter $10.95
Jibneh & Zatoon $4.95 Chicken or lamb marinated and grilled.
Arabic cheese and olives. Served with a side salad and side of dip. thecasbahcafe.com

taste 2010 11
 Deco Bistro
Deco Style
John Hatch, executive chef/co-owner of Deco
Bistro, has introduced creative cuisines, along
with a breathtaking array of decadent desserts to
the Riverside neighborhood. Hatch has worked in
the food business for the past 30 years. Deco
Bistro has recently been remodeled in the 1940s
art deco style. Under the direction of Co-Owner
Ken Davis and Special Events Coordinator Sarah
Pelham, the dining room features fine candlelight
dining with a full bar, sidewalk dining and a spacious
Deco Bistro 1023 Park St., Jacksonville | (904) 358-8704 |
12 taste 2010
private dining room and patio for VIP use. The
first Friday of every month is Casablanca night,
featuring live jazz music to make your visit a
romantic and memorable experience. We also offer
a private banquet/VIP room and off-site catering
for all your dining needs. Lunch hours range from
11-4 and dinner from 5-10. If lunch and dinner is not
“your thing” come in and sit at our beautiful slate
bar and try one of our finest cocktails.
www.deco-bistro.com
 American

Deco Bistro
1023 Park St.
Jacksonville, FL 32204
STARTERS Citrus Chicken (904) 358-8704
Grilled Orange Shrimp Marinated chicken breast, baby spinach, mandarin
Marinated grilled shrimp served on a sugar cane oranges, mushrooms, bacon bits and pecans
covered with citrus vinaigrette dressing Hours
with a creamy citrus dipping sauce
Bistro Chicken Monday - Saturday
Luau Crab & Shrimp Cocktail
Baby spinach topped with toasted slivered 11am - 10pm
Large shrimp and fresh crabmeat bathed in
seasoned coconut milk and pineapple juice almonds, dried cranberries, grilled chicken, blue Sunday
Pistachio Mushroom Caps cheese crumbs and vinaigrette dressing 10am - 3pm
Stuffed with Parmesan cheese, toasted pistachios Credit Cards
and a touch of white wine
ENTREES
PASTA all major credit cards
Crab Cheesecake
Lump crabmeat combined with cream and Lemon Chicken Fettuccini Reservations Accepted
cheddar cheese, baked on a buttery crumb crust Julienne chicken breast, fresh squeezed lemon juice recommended
Fried Ravioli and spinach blanket this homemade fettuccini
Liquor
Breaded cheese ravioli topped with Parmesan Ravioli Pesto Alfredo full service bar
pesto and sun-dried tomato pesto Cheese ravioli topped with a creamy homemade
Caprice Salad Parmesan basil sauce Outdoor Dining
Sliced fresh mozzarella, layered with red ripe yes
Supreme Gnocchi
tomatoes and fresh basil, served with a creamy
balsamic Dijon dressing Sautéed mushrooms, oven-roasted peppers and Food Service After 11 pm
homemade gnocchi with a creamy Parmesan sauce no
Southwest Spring Roll
Smoked chicken, black beans, corn, jalapeño jack Mediterranean Pasta with Pistachios Banquet Facilities
cheese, red peppers and spinach wrapped inside a Fettuccini with white wine, olive oil, pistachios and yes
crispy flour tortilla served with a creamy avocado feta cheese
sauce and salsa Garlic & Walnut Fettuccini
Catering Available
Idaho Potato Nachos yes
Fettuccini topped with heavy garlic cream sauce,
Slices of Idaho potato with melted cheddar toasted walnuts, Parmesan and cheddar cheeses Entertainment
cheese, real bacon bits, avocado, jalapeño yes
peppers and sour cream Fettuccini & Crab Sauce
Fettuccini tossed in a lump crabmeat or shrimp Valet Parking
LIGHT SIDE cream and white wine sauce yes
French Onion Soup BEEF & PORK Special Features
Baked Potato Soup Filet Mignon with creamy boursin cheese
With russet and Yukon potatoes garnished with HAPPY HOUR
cheddar cheese and real bacon bits NY Strip & Steak on a bed of onion straws On & offsite
Plum Tomato Tart Glazed Pork Medallions catering available
Fontana cheese tomatoes and Vidalia onions Medallions of pork tenderloin in a sweet hot glaze Sunday Brunch
layered onto a delicate handmade crust of orange juice and Asian chili sauce
Soup of the Day & Garden Salad Ginger Pork Medallions
Slices of pork tenderloin served in a sauce of deco-bistro.com
SALADS Vidalia onions, ginger with a touch of apple jelly
Chicken Caesar
Large chicken breast hand-breaded in Japanese POULTRY
panko, pan-fried and topped with romaine lettuce, Almond Dijon Chicken
croutons, Parmesan cheese and Caesar dressing Chicken breast marinated in Dijon mustard, coated
Coconut Shrimp in panko crumbs and slivered almonds then pan-fried
Coconut shrimp fried to a golden brown, orange
segments, pistachios and red onions on a bed of
Chicken & Rosemary Cream
mixed greens with vinaigrette dressing Grilled chicken breast served with a cream sauce
of white wine and fresh rosemary and herbs
Tuna Steak & Tomato
Red ripe tomatoes marinated in olive oil and lemon SEAFOOD
juice, feta cheese and garden greens topped with
a Key West-seasoned grilled Ahi tuna steak
Mediterranean Shrimp
Jumbo shrimp flavored with julienne sun-dried
Sesame Pork Salad tomatoes, kalamata olives, feta and fresh garlic
Ginger marinated pork tenderloin on fresh salad
greens mixed with cucumber, toasted sesame Grilled Salmon/Ahi Tuna Steaks/Tilapia
seeds and citrus ginger dressing Cajun, blackened or lemon pepper

taste 2010 13
 The Reef
Oceanfront Dining
An imposing wood building with a bright, warm
interior, The Reef is a classic beachfront restaurant,
one of the few remaining. Located in North Beach,
just 10 minutes north of St. Augustine and 20
minutes south of Ponte Vedra, The Reef offers
fresh fish and seafood, steaks, poultry, pastas and
salads, many with both light and larger portions.
Chef Bob Henle creates regular specialties, and
The reef 4100 Coastal Hwy., A1A, St. Augustine | (904) 824-8008 |
14 taste 2010
features an exciting off-price early dining menu.
There is a full bar with a great happy hour program,
international wine list and live music on the
weekends. All this and a breathtaking view of
the Atlantic Ocean, made even more special
every month when the full moon rises over the
ocean. Please go to www.thereefstaugustine.com
for more details.
www.thereefstaugustine.com
 American

The Reef
On A1A between
St. Augustine &
Ponte Vedra Beach
4100 Coastal Hwy., A1A
AT N O RT H B E A C H , S T A U G U S T I N E St. Augustine, FL 32084
(904) 824-8008

STARTERS DINNER MAINS

Hours
Prime Rib Stuffed Mushrooms $8.95 Pecan Mahi $17.95 / $20.95
Jumbo caps, stuffed with shaved prime rib & garlic Crushed pecans & seasoned bread crumbs LUNCH
herb cheese, set atop a red wine demi-glace. pressed into the Mahi fillet, baked & served with Monday - Saturday
romesco sauce. 11:30am - 3pm
Saffron Mussels $8.95
Northern Blue Mussels sautéed in garlic, saffron, Slow Roasted Prime Rib $18.95 / $22.95 DINNER
white wine & cream. Chef cut to order. Slow roasted, served with Sunday-Thursday
natural au jus & horseradish sauce. 4:30- 9pm
Reef Platter $13.95
Per additional ounce add $2 Friday-Saturday
Crab cake, fried green tomatoes, calamari &
teriyaki grilled shrimp.
4:30- 10pm
Herb Crusted Chicken $17.95
Sautéed with green peppercorns, thyme & onions SUNDAY BRUNCH
Calamari $7.95
simmered in Dijon mustard white wine reduction. 11am - 2:30pm
Lightly breaded & fried, served with lemons
& marinara sauce. Seared Jumbo Sea Scallops $22.95 Credit Cards
Pan-seared, set over oriental orange ginger glaze all major credit cards
Crab Cakes $10.50
A blend of lump & claw meats, sautéed to order, & balsamic reduction. Reservations Accepted
with Key lime mustard & mango chutney. Zarzuela $26.75 recommended
Fried Green Tomatoes $6.95 A Catalonian seafood stew of lobster, prawns, clams Liquor
Fried to a golden brown, served with spicy & mussels in a savory almond & seafood broth.
full service bar
island sauce. Seared Tuna Duo $22.95
Outdoor Dining
Twin Ahi steaks, one herb-crusted, the other
LUNCH MAINS yes
sesame seed-crusted, seared medium rare, with
Available until 3pm. pickled ginger, wasabi & soy dipping sauce. Food Service After 11 pm
Fish & Chips $13.50 Seafood Trio $21.95 no
Flaky mild white fish, beer battered & fried, with Shrimp, crab cake & Mahi, available grilled, Banquet Facilities
coleslaw & french fries. blackened or fried with citrus remoulade sauce. yes
Black & Blue Salad $11.50 Roast Duck $20.95 Catering Available
Blackened prime rib over mixed greens, topped Herb crusted with Chambord blackberry sauce. yes
with bleu cheese crumbles & bleu cheese dressing.
Reef Filet $23.95 / $26.95 Entertainment
Jambalaya $11.75 Roasted filet mignon set atop a zinfandel yes
Shrimp, chicken, andouille sausage & fresh fish in reduction topped with compound bleu cheese
a spicy Cajun sauce over rice. butter. Valet Parking
no
Reef Wrecked Sandwich $11.50 Mediterranean Pasta $11.95 / $15.95
Catch of the day grilled, fried or blackened, with Fresh tomato, basil, toasted garlic, olives, roasted Special Features
avocado, tomato, Swiss cheese, coleslaw & citrus red & yellow peppers, artichokes served over Oceanfront Dining
remoulade. linguini with feta cheese.
Live Music Fri.-Sat.
Shrimp Melt $9.95 Shrimp Imperial $20.95 Night & Sun. Brunch
Sautéed shrimp on a hoagie roll with sun-dried Jumbo shrimp topped with crab stuffing on Happy Hour
tomato pesto & Swiss cheese. roasted red pepper & crab thyme sauce.
3-7pm daily
Early Dining Specials
CHAMPAGNE BRUNCH OCEAN’S EDGE Buffet Champagne Brunch
Sundays 11am-2:30pm St Augustine’s most spectacular banquet room.
Receptions, rehearsal dinners, beach ceremonies,
A view of the Atlantic
Voted Best of St. Augustine reunions, meetings. Seats 90. Breathtaking view! Ocean from every table.

thereefstaugustine.com

taste 2010 15
 Sake House Japanese Grill & Sushi Bar
The Art of Japanese Food
Master sushi chef Jon has many years of expe-
rience in traditional Japanese cooking and enjoys
creating a variety of custom rolls for his customers.
He and his wife, Nikki, have designed a restaurant
with authentic Japanese dining atmosphere and
style including traditional music to complete the
experience. Sake House serves sushi, sashimi, tem-
pura, katsu, teriyaki and hibachi all made from the
freshest ingredients. Also featuring Jacksonville’s
first and only authentic tatami room. Two locations
to serve you in Riverside and San Marco.
Sake House 824 Lomax St., Jacksonville (904) 301-1188 | 1478 Riverplace Blvd., Jacksonville (904) 306-2188
16 taste 2010
You can see, taste and feel the Sake House dif-
ference because we view sushi as a form of art.
Everything at Sake House is made from the purest
ingredients, cooked using our unique processes.
We take the greatest care to produce the most
personable dining experience. From the Japanese
décor and friendly hosts greeting you with a tradi-
tional welcome, to the lively conversations you’ll
enjoy with our sushi chefs—It’s all about giving you
the best experience in the traditional Japanese
way—colorful presentation and pure simplicity.
 Japanese

Sake House
Japanese Grill
& Sushi Bar
824 Lomax St.
JAPANESE GRILL & SUSHI BAR Jacksonville, FL 32204
(904) 301-1188
APPETIZERS FROM THE SUSHI BAR
Served with soup and salad. 1478 Riverplace Blvd.
Sushi Appetizer 5 pieces. Jacksonville, FL 32207
Sashimi Appetizer 8 pieces. CHEF’S CHOICE (904) 306-2188
Tuna Tataki Sushi Regular 8 pcs. sushi and 1 California roll.
Served with ponzu sauce. Sushi Deluxe 13 pcs. sushi and 1 California roll.
Beef Tataki
Hours
Sashimi Regular 11 pieces assorted raw fish.
Served with ponzu sauce. LUNCH
Sashimi Deluxe 16 pieces assorted raw fish. Monday - Saturday
Sunomono
Assorted seafood with ponzu sauce. Sushi & Sashimi Combination 11am - 3pm
8 pieces of sushi, 8 pieces of sashimi and 1 DINNER
Cold Maki California roll.
Cucumber wrap with salmon, avocado & cheese Monday -Thursday
Chirashi Assorted raw fish over sushi. 3- 10pm
Baby Octopus
Maki Combo Friday - Saturday
Unagi Don Eel over sushi rice. 3- 11pm
California roll, Philadelphia roll, salmon roll, tuna roll.
Edamame Sunday
Love Boat (serves 2)
Agedashi 12 pieces of sashimi, 16 pieces of sushi, 1 California 12- 9pm
Tofu roll, 1 tuna roll, 1 salmon roll. Credit Cards
Gyoza Steamed or fried. Dragon Boat (serves 3) all major credit cards
20 pieces of sushi, 16 pieces of sashimi, 1 rainbow
Soft Shell Crab Reservations Accepted
roll, 1 salmon roll, 1 tuna roll.
Tempura Vegetable, chicken, shrimp. yes
Yakitori CHEF’S SPECIAL ROLLS Liquor
Yakibbi Tokyo Roll beer, wine & sake only
Yellowtail, tuna, salmon, whitefish, scallions, fish eggs.
ENTRÉES FROM KITCHEN Outdoor Dining
Crunch Roll yes
Include soup, salad and rice. Salmon skin, cream cheese, scallions, deep fried,
topped with shrimp sauce. Food Service After 11 pm
HIBACHI GRILLED (TEPANYAKI) no
Mexican Roll
With noodles and vegetables.
Grouper tempura, tomato, avocado, hot sauce with Banquet Facilities
Choice of: Vegetable, Chicken, Steak, sesame seeds. yes
Shrimp, Scallops, King Salmon, Filet Mignon, Diablo Roll
Lobster, Chicken & Shrimp, Steak & Chicken, Tuna, salmon, yellowtail and crab, fried and topped Catering Available
with fish eggs, scallions and spicy shrimp sauce. yes
Shrimp & Steak, King Salmon & Steak, King
Salmon & Shrimp, Shrimp & Filet Mignon, Jimmy Smith Entertainment
Scallops & Shrimp or Lobster & Filet Mignon Smoked salmon, crab, cream cheese, deep fried no
and topped with a spicy sauce.
TERIYAKI Valet Parking
Black Dragon Roll no
Broiled and served with teriyaki sauce Shrimp tempura roll topped with eel and avocado.
and hibachi vegetables. Special Features
Annie Roll
Vegetable, Chicken, Yakitori, Shrimp tempura, cream cheese, cucumber, scallion 30 Kinds of Cold Sake
Tofu (Deep fried), Salmon or Steak with roasted almonds on top. & 3 Kinds of Hot Sake
TEMPURA Five Point Roll Daily Sushi Roll Specials
Lightly battered and deep fried. Chopped down tuna and yellowtail spicy top on Chef’s Special Rolls
California roll.
Vegetable, Chicken or Shrimp
Volcano Roll
KATSU Conch, mayo, crab, fish eggs, scallions, BBQ top on sakehousejax.com
Japanese cracker breaded and deep fried crab, avocado and cream cheese.
with katsu sauce and hibachi vegetables. Crazy Tuna Roll
Chicken or Salmon Spicy tuna top on tuna avocado.

taste 2010 17
 Sushi Café
Roll With It, Baby
Sushi was first served in Japan as a practice of
pickling the “marriage” of vinegar rice and an infinite
variety of ingredients.
Sashimi is the appropriate term for raw fish.
Therefore, not all sushi is made with raw fish. In
fact, most sushi is not raw at all, and has become a
Japanese culinary art form that combines flavorful
and colorful ingredients to create delicious,
mouthwatering tastes and tingling sensations.
At Sushi Café we serve a variety of fresh fish,
both local and fresh imports from Japan, at surpris-
Sushi Café 2025 Riverside Ave., Jacksonville | (904) 384-2888 |
18 taste 2010
ingly reasonable prices. Our skilled chefs prepare
many different sushi rolls such as the Dynamite Roll,
Rainbow Roll, Riverside Roll and Crazy Roll. We
also offer a delicious assortment of hand-shaped
nigiri sushi and flavorful sashimi. Sushi Café takes
pride in serving healthy tempura, katsu and teppan
meals. Light seasonings and fresh ingredients are
important to the success of Sushi Café. Hibachi style
cooking is used to enhance the original flavors of
steak, chicken and seafood.
www.sushicafejax.com
 Japanese

Sushi Café
2025 Riverside Ave.
APPETIZERS Sushi Deluxe $18.95 Jacksonville, FL 32204
13 pieces and a California roll.
Edamame Broiled soy beans. $3.25 (904) 384-2888
Sashimi Dinner $18.95
Gyoza $3.95
Meat and vegetable-filled dumplings. Steamed or Sushi & Sashimi Combo $22.95 Hours
pan-fried.
Love Boat (for 2) $34.95 LUNCH
Yakitori $3.95 10 pieces sashimi, 12 pieces sushi, 1 California roll Monday - Saturday
Skewered chicken, onions and green pepper, and 1 special roll.
served with teriyaki glaze. 11am - 3pm
Dragon Boat (for 3) $55.95 Sunday 12- 3pm
Yaki Ebi $4.95 24 pieces sashimi, 12 pieces sushi, 1 tuna roll,
Broiled shrimp on skewers with teriyaki glaze. 1 salmon roll and 1 special roll. DINNER
Tempura Monday-Thursday
SUSHI BAR 3- 10pm
Vegetable $3.75 Crab Stick $1.50
Chicken $4.25 Friday-Saturday
Mackerel $1.75
Shrimp $4.95 Tuna $2.00 3- 11pm
Shrimp $1.75 Sunday 3- 10pm
Soft Shell Crab $5.95
Salmon $1.75
Lightly battered & deep fried. Credit Cards
Scallop $2.00
Agedashi Tofu $3.75 Octopus $2.00 all major credit cards
Deep-fried tofu served with tempura sauce. Yellow Tail $2.00
Eel $1.75 Reservations Accepted
Tuna Tataki $8.99 Conch $1.75 yes
Seared tuna, served with ponzu sauce. Flying Fish Egg $1.50 Liquor
Beef Tataki $7.99 Sweet Shrimp $2.50
sake, beer & wine
Seared beef strips, served with ponzu sauce. Salmon Roe (Ikura) $2.50
Seaweed Salad $3.50 Outdoor Dining
Sashimi Appetizer 6 pieces $8.95 Uni (Sea Urchin) $3.00 yes
Quail Egg add on $.75
ENTRÉES FROM THE KITCHEN Dynamite $5.50 Food Service After 11 pm
All entrées include soup, salad, vegetables, shrimp California Roll $3.50
appetizer, noodles, steamed rice or fried rice. no
Shrimp Tempura $4.50
Teppanyaki Vegetable $9.95 Rainbow $6.50 Banquet Facilities
Chicken $11.95 no
CHEF’S SPECIAL ROLLS
Steak $14.95 Catering Available
Shrimp $14.95 Volcano $8.00 yes
Baked spicy conch and crab on top of a California roll.
Scallops $15.95 Entertainment
King Salmon $16.95 Rocky Mountain $9.00
no
Spicy crab on top of a Rainbow roll.
Filet Mignon $18.95 Valet Parking
Diablo $8.00
Katsu Japanese cracker breaded and deep-fried, no
served with Katsu sauce. Tuna, salmon, yellow tail, crab and cream cheese,
deep-fried and topped with fish eggs, scallion and Special Features
Pork $11.95 shrimp sauce.
Chicken $11.95 Outdoor Dining
Y.M.C.A. $9.00
Salmon $14.95 Yellow tail, Maguro (tuna), crab and avocado, deep-
Chef’s Special Rolls
Teriyaki Broiled and served with teriyaki sauce. fried and topped with fish eggs, scallion and spicy Lunch Menu
Vegetables $9.95 shrimp sauce.
Chicken $11.95 Sweetheart $10.99 sushicafejax.com
Salmon $14.95 Spicy tuna wrapped with salmon in a heart shape.
Steak $14.95 Crunchy Avery $9.00
Yakitori $12.95 Baked surf clam, crab, octopus, shrimp and crunchy
Tofu (deep-fried) $12.95 on top of a shrimp tempura roll.
Claire Ahi Tuna $6.00
CHEF’S CHOICE SUSHI BAR Deep-fried tuna roll topped with fish eggs, scallion
Sushi Dinner $13.95 and special sauce.
7 pieces and a California roll.
Jimmy Smith $6.00
Sushi Regular $15.95 Smoked salmon, cheese and crab, deep-fried and
10 pieces and a California roll. topped with special sauce.
More menu items available.
taste 2010 19
 Your source of pride. Your dreams to ride. Your hunger satisfied.

Your lovely bride. Your business guide. Your peek inside.

Your
Showcasing Northeast Florida for 26 years.
Shedding light on the city and recognizing the best
of local culture. In print and at special events, the unique
perspective of Jacksonville Magazine helps you get a
WWW.JACKSONVILLEMAG.COM
read on it all. Put more living in your life today. (904) 389-3622
 Eclectic American

Aqua Grill
950 Sawgrass Village
Ponte Vedra Beach, FL
32082
(904) 285-3017 SPECIAL APPETIZERS CHEF’S NIGHTLY SELECTIONS
Seared Caramelized Scallops 10 Seared Mahi-Mahi Rizzo 27
Thai basil & sun-dried tomato hollandaise, potato Roasted tomato & fresh basil beurre blanc, fresh
Hours pancakes & arugula salad. crabmeat, seared jumbo shrimp, grilled asparagus,
LUNCH roasted onion & garlic whipped potatoes.
Panko Crusted Fried
Monday - Saturday
Green Tomatoes 9 Maple Seared Salmon 24
11:30am - 2:30pm
Blue crab & roasted corn remoulade, garnished With sesame-seared asparagus, pommes
DINNER with creole grilled shrimp & crispy bacon. gaufrette, lump crabmeat & a light wasabi foam.
Sunday -Thursday
5pm - 9:30pm Fresh Littleneck Clams Baked St. Augustine
Friday -Saturday “New Orleans” 9 Grey Grouper 26
5pm - 10:30pm Baked in a cast-iron skillet with andouille sausage, Crabmeat, pancetta, shrimp and crawfish Ritz
red peppers, sweet onions, black-eyed peas & cracker stuffing, New Orleans lemon & garlic sauce,
BAR tomatoes in a Creole meuniere sauce. with a roasted red pepper & andouille risotto.
Daily 11:30am - 1am
Veal Cutlet Parmesan 22
Credit Cards SOUPS & SALADS
Fresh plum tomato sauce, garden herbs, mozzarella
all major credit cards Special Crab Salad 8 & parmesan cheeses with fettuccine carbonara.
Reservations Accepted Mixed lettuces, heart of palm, avocado, fresh
Fresh Trigger Pesada 27
yes crabmeat, red onions & diced tomatoes tossed
in a creamy lemon-dill dressing. Romano-fresh herb breaded, topped with lemon
Liquor herb butter & served with fresh rock shrimp,
Hydroponic Arugula Salad 8 roasted red peppers & scallions over vegetable
full service bar
Candied walnuts, fresh berries, grapes, Vidalia primavera pasta.
Outdoor Dining onions, feta cheese & raspberry vinaigrette.
Don Ho’s Ahi Tuna 24
yes Seafood Chowder 6 Seared until medium rare in a Macadamia nut
Food Service After 11 pm A tasty combination of blue crabmeat, shrimp crust with mango Chinese mustard, butter, shrimp,
no & scallops with a lobster fumet for an award- char sui pork & pineapple fried rice.
winning delight.
Banquet Facilities Bang-Bang Mayport Flounder 24
yes HOUSE CLASSICS Almond & fresh herb-crusted with Thai chili sauce
& vegetable primavera pad Thai.
Catering Available Broiled Combo 24
no Broiled fresh catch filet, fresh jumbo shrimp & day
Eggplant Parmesan “To Die For” 18
boat scallops cooked with house seasonings, fresh Fresh plum tomato sauce, three-cheese blend
Entertainment lemon butter & white wine. Served with a fresh with sautéed house-seasoned egg linguine.
no garden herb rice pilaf. Roast Rack of New Zealand Lamb 26
Valet Parking Grilled Aged Filet Mignon 29 Dijon herb-crusted, Markham merlot jus lie,
no Wild mushroom bordelaise, sautéed baby spinach rosemary whipped potatoes & sautéed asparagus.
Special Features & braised red cabbage. Served with an overstuffed Grilled Chicken & Pasta 19
twice-baked potato.
A Ponte Vedra favorite Citrus marinated boneless breast of chicken
for 22 years. “Kalbi Jim” Korean Braised sautéed with Portobello mushrooms, spinach,
Lakefront dining,
Short Ribs of Beef 24 whole roasted garlic cloves, sun-dried tomatoes,
Traditional rich flavorful stew of short ribs with roasted red peppers & homemade Italian sausage.
private banquet facilities,
Asian pears, potatoes & fresh vegetables. Tossed in white wine butter over egg fettuccine.
climate-controlled patio
seating, full service bar Crispy Fried Seafood Platter 24 Vegetarian Delight 18
with large screen TVs, Panko fried fresh fish, homemade crab cake, Wasabi-crusted organic tofu, horseradish aioli,
satellite and 2-for-1 fresh sea scallops & jumbo shrimp. Served with three-pepper jam, Caribbean red beans &
Happy Hour M-F our special hand-cut French fries & coleslaw. saffron rice, sweet potato purée & wok-seared
Hot spot for baby bok choy.
celebrity sightings. Double House Brined–All Natural–
Bone-in Pork Chops 22
Stuffed with a walnut, roasted red pepper pesto
aquagrill.net in a bordelaise sauce. Served with summer squash
casserole & potatoes au gratin.

22 taste 2009
 French/Mediterranean

Bistro Aix
1440 San Marco Blvd.
Jacksonville, FL 32207
(904) 398-1949
LUNCH MENU DINNER MENU
SOUPS & SALADS APPETIZERS Hours
Creamy French Onion Soup 4.5 / 7 Crispy Chips 5.5 / 9 LUNCH
Our signature version of this well-loved classic. Housemade potato chips with warm blue cheese. Monday - Friday
Hobbs’ Prosciutto & Organic Beets 10 11am - 2:30pm
Goat Cheese Salad 7/ 12 On red, black & green lentils in truffle vinaigrette Café Menu 2:30pm - 5pm
With mixed greens, tossed in a fig balsamic with torn herb salad. DINNER
vinaigrette. Monday -Thursday
SOUPS & SALADS 5- 10pm
Crispy Calamari Salad 13
With red onion, grape tomatoes & shaved Smoked Tomato Soup 4.5 / 7 Friday -Saturday
cheese in lemon-herb vinaigrette. Topped with crème fraîche & chives. 5- 11pm
“Aixoise Salad” 12/13 Baby Arugula 6.5 / 11 Sunday 5- 9pm
Julienned vegetables & lime-peanut dressing In creamy lemon vinaigrette with Parmigiano,
Credit Cards
with roasted chicken or calamari. tomatoes & crispy stuffed olives.
all major credit cards
SANDWICHES WOOD-FIRED PIZZAS Reservations Accepted
Served with house-made potato chips Scampi 15 preferred seating
& mixed green salad With shrimp, pesto, sweet onions, tomatoes & spinach. Liquor
The AIX Burger 14 Mushroom & Fontina 14 full service bar
Juicy grilled half-pound domestic Kobe beef With purée of mushrooms, chives & white truffle oil. HAPPY HOUR
with classic accompaniments.
Monday-Friday
Grilled Chicken Breast 12 PASTAS 4-7pm
With tomatoes, Gruyère cheese & basil aioli Butternut Squash Risotto 12 / 18
on nine grain whole wheat. Outdoor Dining
With toasted pumpkin seeds & prosciutto.
yes
Vegetarian Wrap 12 Housemade Shrimp Tagliatelle 12.5 / 19
With corn, charred tomatoes, edamame, goat In light tomato-cream sauce with fresh herbs
Food Service After 11 pm
cheese, arugula & avocado. & Parmigiano.
no
Banquet Facilities
DAILY & SEASONAL SPECIALS FISH, MEAT & POULTRY yes
Enjoy the bounty of fresh, seasonal ingredients Mussels Frites 19
& unique preparations. Selections change daily. Catering Available
Steamed in white wine, thyme & garlic with yes
Quiche du Jour 12 saffron aioli. Served with French fries.
Entertainment
Pasta du Jour 10 / 17 Steak Frites 21.5
no
Bistro “Onglet” steak with green beans, red wine
Organic Vegetarian Plate 14 shallot sauce & French fries. Valet Parking
Oak-fired Fish “Aixoise” 17 Grilled Tuna 26.5 no
Over whipped potatoes, baby spinach, Special Features
lemon-garlic butter & chive oil.
Mobil 3 Star
Grilled Pork Tenderloin 24 Wine Spectator
Over creamy polenta with roasted apples “Award of Excellence”
& Brussels sprouts.
Jacksonville Magazine
Top 25 Restaurant
DESSERT 1999 - 2009

Warm Belgian Chocolate Cake 7 Classic Crème Brûlée 7 BistroX.com

With chocolate sauce & sweet cream. Profiteroles 7
Chocolate Banana Bread Pudding 7 Mini cream puffs filled with vanilla bean ice cream
With a warm chocolate center & sweet cream. & topped with white chocolate & caramel sauces.

taste 2010 23
 Seafood & Steakhouse

Chart House
1501 Riverplace Blvd.
Jacksonville, FL 32207
(904) 398-3353

RAW BAR & SHELLFISH SHRIMP & SEAFOOD

Hours
Seared Peppered Ahi Tuna 11.99 Coconut Crunchy Shrimp 23.99
Sunday -Thursday
Oysters on the Half Shell 10.99 Shrimp Fresca 28.99
5- 10pm
Oysters Rockefeller 13.99 Shrimp Trio Platter 26.99
Friday & Saturday
Crab, Avocado & Mango Stack 13.99 Baked Stuffed Shrimp 25.99
5- 11pm
Shrimp Cocktail 12.99 Pan Seared Sea Scallops 24.99
Credit Cards Chart House Mixed Grill 28.99
all major credit cards
Dynamite Scallops 12.99
APPETIZERS PRIME RIB, STEAKS & CHICKEN
Reservations Accepted Prime Rib – Chart House Cut 24.99
recommended Calamari 11.99
New York Strip 27.99
Liquor Crab Stuffed Mushrooms 11.99
Tenderloin Medallions 26.99
full service bar Coconut Crunchy Shrimp 10.99
Filet Mignon 28.99
Lobster Spring Rolls 10.99
Outdoor Dining Prime Rib & Shrimp 31.99
no Jumbo Lump Crab Cake 13.99
Prime Rib & Cold Water Lobster Tail 43.99
Food Service After 11 pm SOUPS & SALADS Filet (6oz.) & Shrimp 29.99
no Lobster Bisque 7.99 Filet (6oz.) & Cold Water Lobster Tail 43.99
Banquet Facilities Clam Chowder 6.99 Chicken Romano 17.99
banquet area available Chopped Spinach Salad 7.99 Pan seared with a blend of Romano cheese & panko
bread crumbs, with lemon shallot butter & tomatoes.
Catering Available Caesar Salad 6.99
Chicken Marsala 19.99
no Chart House Chopped Salad 6.25
Chopped Cobb Salad 14.99 CRAB & LOBSTER
Entertainment
no Chart House Salad Bar 15.99 Jumbo Lump Crab Cakes 27.99
Alaskan King Crab 39.99
Valet Parking TODAY’S FRESH FISH SELECTION Cold Water Lobster Tail (7oz.) 30.99
yes We serve only the freshest fish available each day. Dungeness Crab Clusters 26.99
Any of these fish may be prepared to your liking:
Special Features SIGNATURE TOPPINGS
grilled, baked or blackened. Served with seasonal
HAPPY HOUR vegetable of the day & coconut ginger rice. Dynamite Topping 7.50
Every Day 4:30pm North Atlantic Salmon 25.99 Oscar Topping 7.50
Early Dining Specials Chilean Sea Bass 31.99 ACCOMPANIMENTS
5-6:30pm Add Coconut Shrimp 8.99
Atlantic Grouper 26.99
Atlantic Yellowfin Ahi 28.99 Add Dungeness Crab (1/2 lb.) 8.99
chart-house.com Costa Rican Mahi-Mahi 25.99 Add King Crab 19.99
Flounder 21.99 Add Lobster Tail (7oz.) 23.99

FRESH FISH SPECIALTIES SIDE DISHES

Dynamite Grouper 29.99 Coconut Ginger Rice 2.99
Creamed Spinach 6.99
Snapper Hemingway 30.99
Parmesan crusted, sautéed & topped with Sizzling Mushrooms 6.99
jumbo lump crab & shallot butter. Broccoli & Red Bell Peppers 4.99
Baked Stuffed Flounder 25.99 Baked Potato 3.99
A New England classic, stuffed with crabmeat Roasted Garlic Mashed Potatoes 5.99
& baked, with coconut ginger rice. Steamed Fresh Asparagus 5.99
Macadamia Crusted Mahi-Mahi 28.99 DESSERT
Peanut sauce with a hint of Frangelico,
Hot Chocolate Lava Cake 9.99
mango coulis, coconut ginger rice.
A rich chocolate cake with molten center, made with
Herb Crusted Salmon 26.99 Godiva liqueur. Served warm, topped with chocolate
Spiced Yellowfin Ahi 29.99 sauce, Heath Bar Crunch & vanilla ice cream.

24 taste 2009
 Seafood

Christopher
Seafood
Executive Chef Kahn Vongdara
& Company
SIGNATURE STARTERS Sautéed Seasoned Soft Shell Crab (2) 18.95 11892 Atlantic Blvd.
Soft shell crabs dipped in seasoned flour, pan fried Jacksonville, FL 32225
Oysters on Jumbo Lump to a golden brown, and glazed with a lemon butter
Crab Cake Napoleon 10.95 (904) 796-8880
Chardonnay sauce.
Pan broiled crab cake topped with sweet and sour
mango salsa and finished with a lemon Chardonnay Baked Stuffed Shrimp Imperial (4) 21.95
butter sauce and minced greens. Jumbo shrimp with blue crabmeat imperial glazed Hours
with lemon butter Chardonnay sauce. Monday -Thursday
Bayou Jumbo Lump Crab Cake 10.95
Pan seared crab cake served over crawfish in a Grouper Christopher 21.95 11am - 10pm
light Cajun lemon butter cream sauce. Honey glazed panko encrusted grouper topped Friday & Saturday
Blue Crab Claw Fingers Cocktail 8.95 with jumbo lump crab meat, artichoke and feta 11am - 11pm
cheese, with a lemon butterbeurre blanc sauce. (Bar open 11am - 1am)
Succulent blue crab claw fingers with Old Bay sea-
soning, served chilled with a spicy mustard sauce. Paella Fruite Del Mar 23.95 Sunday 11am - 9pm
Crispy Fried Calamari 8.95 Traditionally prepared shellfish paella with smoked
sausage, shrimp, scallops, clams, mussels, calamari, Credit Cards
Fresh squid tossed in seasoned flour, deep fried all major credit cards
jumbo lump crabmeat, roasted red peppers, diced
and served with spicy hot marinara sauce.
tomatoes and green peas served over Spanish
Oyster Casino 8.95 Saffron rice.
Reservations Accepted
Baked in seasoned brandy, herb garlic butter,
yes
provolone cheese and smoked bacon. SURF & TURF STEAKS & CHOPS Liquor
FRENCH QUARTER full service bar
CHEF’S SEAFOOD SPECIALTIES
Served with house rice or whipped potatoes Filet Mignon Surf & Turf Market Price Outdoor Dining
& vegetable du jour. Enjoy amazing surf ‘n turn combination and have
no
your 10 oz. filet served with a 10 oz. lobster tail
Caribbean Jerk Seared with drawn butter. Food Service After 11 pm
Atlantic Swordfish 20.95 yes
With shrimp and crab meat in a warm tropical fruit
New York Strip Surf & Turf Market Price
16 oz. of thick New York Strip served with a 10 oz. Banquet Facilities
salsa, finished with a Chardonnay lemon butter sauce.
lobster tail and drawn butter.
yes
Ginger Sesame Seared Ahi-Tuna 23.95
Filet Mignon Combination
With jumbo lump blue crab in wakame cucumber
10 oz. Filet Mignon with your choice of:
Catering Available
pickled ginger salad, with honey soy vinaigrette. yes
Fried or grilled jumbo shrimp or salmon 34.95
Pecan Red Snapper 21.95 With crab cake 38.95 Entertainment
Pecan encrusted topped with sautéed crawfish tail yes
meat and shrimp, finished with a tangy roasted New York Strip Combination
pecan sauce. 16 oz. New York Strip with your choice of: Valet Parking
Pan Broiled Seafood Combination 25.95 Fried or grilled jumbo shrimp or salmon 28.95 no
Filet of Orange Roughy, shrimp, sea scallops, oyster With crab cake 31.95
Special Features
casino, oyster Rockefeller and crab meat imperial
topped with lemon butter Chardonnay sauce. DELECTABLE DESSERTS HAPPY HOUR
Home Made New York Cheese Cake 5.95 Daily 3-7pm
Seafood Imperial 21.95
Fresh, delightful sea scallops, shrimp, and crab Graham Cracker crusted served with fresh SUNDAY SUPER
strawberries and wild berry sauce BRUNCH
claw fingers stuffed with jumbo lump crab imperial
and glazed with a lemon butter Chardonnay sauce. Classic Grand Mariner Crème Brûlée 5.95 11am-3pm
Stuffed Soft Shell Crab (2) 21.95 Caramelized sugar top with fresh fruits and cream
Fresh soft shell crab stuffed with blue crab meat Christopher Home Made Pudding 5.95 christopherseafoodandcompany.com
imperial, glazed with a lemon butter Chardonnay Our incredible signature bread pudding served
sauce. warm, covered in our cream bourbon pecan sauce
Broiled Seafood Trio 22.95 Chocolate Moose Obsession 6.95
Pan seared shrimp, sea scallops, and jumbo lump Hard dark chocolate melt in your mouth, top with
crab cake, in a lemon butter caper beurre blanc. soft white chocolate moose, serve with port wine,
wild berry reduction and fresh berries
Jumbo Lump Crabmeat Au Gratin 22.95
Fresh jumbo lump crabmeat baked in a casserole Key lime Pie 6.95
dish topped with creamy parmesan cheese. Graham cracker encrusted with key lime sauce
More menu items available.

taste 2010 25
 Italian

Enza’s Italian
Restaurant
10601 San Jose Blvd.
Jacksonville, FL 32257 ANTIPASTI FREDDI (Cold appetizers) Linguini Alla Rosa 12.95
(904) 268-4458 Antipasti Enza 12.95 Linguini tossed in our tomato cream sauce with
Prosciutto de parma, salami, olives, roasted peas & mushrooms.
peppers, pepperoncini & anchovies with parmesan, Linguini Garlic and Olive Oil 12.95
Hours homemade mozzarella and provolone cheeses. Linguini with olive oil, garlic & fresh basil chiffonade.
Tuesday -Thursday Beef Carpaccio 9.95 Linguini Matriciana 13.95
4 - 9:30 pm Thin sliced cured beef, mixed greens, portobello Linguini tossed with prosciutto, onions & marinara
Friday & Saturday mushrooms, capers & parmesan cheese with a sauce spicy or mild.
tomato lemon vinaigrette.
4 - 10 pm Spaghetti Carbonara 13.95
Sunday 4 - 9:30 pm Frutti Di Mari 9.95 Prosciutto & onions sautéed & tossed in our rich
Shrimp, scallops, calamari, clams & mussels in a cream sauce with spaghetti.
Credit Cards lemon olive oil vinaigrette.
Spaghetti Meat Sauce 12.95
all major credit cards Grilled Marinated Eggplant 8.95
Grilled & marinated in balsamic vinegar & olive oil Penne Bolognese 13.95
Reservations Accepted with roasted sweet peppers, onions & fresh basil. Spaghetti with Sausage & Peppers 13.95
yes
Pomodoro Caprese Napoleon 8.95 Spaghetti Dinner 10.95
Liquor Homemade mozzarella & fresh tomato stacked Gnocchi (tomato or marinara sauce) 12.95
full service bar with basil, garlic & olive oil.
Spaghetti with Meatballs or Sausage 12.95
Outdoor Dining Pomodoro con Feta 5.95
yes
Tomato topped with feta cheese, fresh basil, garlic, BAKED DINNERS
oregano & olive oil. Baked Lasagna 13.95
Food Service After 11 pm
ANTIPASTI CALDI (hot appetizers) Eggplant Parmesan 13.95
no
Mussels or Clams 9.95 Baked Ziti 12.95
Banquet Facilities Fresh Little Neck Clams or Prince Edward Island Baked Ravioli 11.95
yes Mussels in your choice of scampi sauce or marinara
sauce spicy or mild.
Baked Cannelloni 12.95
Catering Available Baked Manicotti 11.95
yes Calamari Fritti 9.95
Seasoned & fried to order, served with a marinara Stuffed Shells 11.95
Entertainment dipping sauce. Seafood Cannelloni 16.95
no Fried Mozzarella Stix 7.95 Chicken Cannelloni 13.95
Valet Parking Fried Ravioli (meat or cheese) 8.95 Seafood Lasagna 17.95
no Goat Cheese Bruschetta 8.95 Meatball & Sausage Platter 12.95
Goat cheese, tomato, homemade pesto on toasted
Special Features
ciabatta bread. PESCI (FISH)
Enjoy our generous
Shrimp with Garlic & Oil 9.95 Grouper Francese Market
portions of classic Italian Egg battered in our lemon butter wine sauce over
comfort food in a relaxed, PASTA spinach or pasta.
contemporary atmosphere. Pennette Ryan 13.95 Grouper Parmesan Market
Come in, sit down and Mini penne pasta tossed with pine nuts, spinach, Breaded & fried topped with mozzarella &
enjoy your evening with garlic, sun-dried tomatoes & a touch of marinara. marinara sauce with a side of linguini marinara.
friends and family. Pennette Caprese 13.95 Shrimp Aglio & Olio (garlic & oil) 18.95
HAPPY HOUR Mini penne pasta tossed with fresh tomato, garlic, 6 jumbo shrimp with garlic, sun-dried tomatoes,
olive oil, basil & homemade mozzarella cheese. capers & artichoke hearts over angel hair pasta.
Tuesday-Friday, 4-7pm
Garden Pasta 13.95 Tonno Salimeni 18.95
EARLY BIRD MENU Penne pasta tossed with diced tomatoes, garlic, Seared tuna encrusted with black & white sesame
Sunday-Thursday onions, mushrooms, broccoli & olive oil. seeds atop spinach, cherry tomato, with our wasabi
4-5:30pm Sicilian Style Pasta 13.95 soy sauce & a jumbo shrimp.
Penne pasta tossed with peas, garlic, broccoli, Mussels or Clams Red or White 16.95
onions & diced fresh tomatoes.
enzas.net Prince Edward Island mussels or Little Neck clams
Fettuccini Alfredo 13.95 in our marinara or garlic lemon sauce, mild or
With grilled chicken or shrimp 18.95/20.95 spicy, over linguini.
Fettuccine Guiseppa 14.95 Shrimp Francese 18.95
Fettuccini in our Alfredo sauce topped with Egg battered jumbo shrimp in our lemon butter
gorgonzola & mozzarella cheeses. wine sauce over spinach.

26 taste 2009
 Wine Bar

The Grape
St. Johns Town Center
2 doors left from P.F. Changs
(904) 642-7111

SIGNATURE SMALL PLATES Steak Sandwich 15 Hours

Encrusted beef tenderloin prepared medium rare,
Chef’s Homemade Soup cup 4 bowl 7 RESTAURANT
with caramelized onions and blue cheese sauce.
Made from our own recipe. Ask for daily selections. Monday-Thursday
Shrimp & Crab Louis Salad 15 11am-11pm
Roasted Garlic Hummus 6 Mixed greens tossed in balsamic vinaigrette with
House-made, served with Italian tomato salsa. Friday-Saturday
cucumber, and tomato, topped with a generous 11am-1am
Southwest Shrimp & Crab Dip 9 serving of shrimp and crab in our homemade
Louis dressing. Sunday 10 am-8pm
With roased poblano peppers.
Roma Tomato Bruschetta 6 Greek Salad 8 RETAIL SHOP
Tomato, garlic, balsamic vinegar, olive oil and fresh Romaine, tomato, onion, olives, peppers, feta and Monday-Saturday
mozzarella. croutons, with house-made Greek vinaigrette. 11am-11pm
Add Chicken 4 Sunday 10am-8pm
Smoked Salmon 10 Add Shrimp 6
Smoked salmon with baguette, feta cream cheese,
Add Steak 8
Credit Cards
capers, onions and horseradish sauce. all major credit cards
Chicken Quesadilla 9
Atlantic Smoked Salmon Flatbread 9 Reservations Accepted
Chicken, feta, sun-dried tomato pesto and
Smoked salmon, marinated European cucumber, for six or more
red onion, arugula and feta cream spread, provolone, served with a sun-dried tomato aïoli.
drizzled with a miso aïoli. Roasted Beef Tenderloin Quesadilla 9 Liquor
Beef tenderloin, cheddar cheese and caramelized beer & wine only
Brie en Croute 15
Brie baked in a rich pastry crust with stone fruit onion, served with a horseradish cream sauce. Outdoor Dining
chutney and a Cabernet syrup (serves two). Mussels Marinara 10 yes
Crab Stuffed Portobello 12 Mussels steamed in marinara and served with
warm parmesan and garlic toast.
Banquet Facilities
Roasted Portobello mushroom stuffed with crab yes
meat, Parmesan and Fontina cheese and topped The Tuscan PLT 11
with bread crumbs. Oven-roasted Prosciutto d’Parma, lettuce, tomato Catering Available
Grape Mini Crab Cakes 15 and sauce campania with a mixed green salad yes (for 6-600 guests)
Served with Creole aïoli and baby spinach salad Roast Beef & Melted Brie Sandwich 11 Entertainment
tossed in a light vinaigrette. Sliced roast beef with oven-melted brie, tomato, Fri. & Sat. 7-10pm
Grape Chops 3 chops 14/ 5 chops 19 red onion and lettuce. Served with a side of roma
tomato and fresh mozzarella salad Special Features
Roasted New Zealand lamb chops, served with a
mint, black cherry and port reduction and fresh WINE TASTING
rosemary. DESSERTS Saturday 1-4pm
Shrimp and Grits 14 Chocolate Fondue for Two 15 $4 HAPPY HOUR
Jumbo grilled shrimp with Low Country barbecue The Grape’s chocolate fondue made with a blend Thursday 5-7pm
sauce and andouille sausage grits. of chocolates, served with fresh fruit, macaroons, TASTING & TRIVIA
angel cake and s’mores.
Steak and Blue Cheese Flatbread 12 Monday 5-9:30pm
Beef tenderloin blue cheese, topped with truffle oil Le Chocolat 10 Live Music
and arugula. Rich chocolate ganache and chocolate cake Friday-Saturday 8-11pm
topped with roasted hazelnuts and fresh berry coulis.
Spinach & Applewood Smoked Bacon Dip 7 Taste any wine
Served with freshly baked pita chips. Chocolate Cream Cheese Brownie 9 before you buy in our
Our chocolate cream cheese brownie drizzled with retail wine shop.
Chicken & Portobello Quiche 10 caramel sauce, served warm and topped with a
Grilled chicken, roasted portobello mushroom, scoop of vanilla bean gelato. For our full menu,
bermuda onion and cheddar cheese baked to special events and
golden perfection, served with mixed green salad. Creme Brûlée Trio 7 entertainment schedule
Classic, Dulce de Leche and Olive Oil Crème Brûlée. visit us online at…
Grilled Shrimp Flatbread 10
With fresh tomato, cilantro and a lime-olive oil Seasonal Gelato & Sorbet 5
dressing. Ask about our seasonal selections.
thegrape.com
Grape Club 11 Vanilla Crème Brûlée Cheesecake 8
Grilled chicken breast, applewood smoked bacon, Vanilla bean infused cheesecake, topped with crème
lettuce and tomato on a fresh baked roll. brûlée, served with whipped cream and fresh berries.

taste 2010 27
 Cuban-American

Havana-Jax
Cafe
& Cuba Libre Bar
2578 Atlantic Blvd.
Jacksonville, FL 32207
(904) 399-0609 THE HOUSE OF MOJITO
APERITIVOS LECHÓN
Hours Havana-Jax Platter for Two $14.95 Masas de Cerdo $14.95
Monday-Thursday Tamal, Tostones, Yuca Frita, Frijoles, Chicharrones Marinated pork chunks. Served with rice, beans
11am- 9pm & Mojo. & plantains.
Friday -Saturday Tostones con Chicharrones $8.95 Lechón Asado $14.95
11am- 10pm Fried green plantains & fried pork. Marinated roast pork. Served with rice, beans &
Empanada Meat turnover. $3.50 plantains.
Credit Cards
all major credit cards Sopas Cup $3.95 Bowl $4.50 MARISCOS
Frijoles Negros (Black bean soup). Havana-Jax Caribbean
Reservations Accepted
yes ENSALADAS Seafood Enchilado $19.95
Shrimp, crabmeat, fish, scallops in our homemade
Liquor Havana-Jax Caribbean Salad $10.95
tomato sauce. Served on a bed of white rice
full service bar Mixed greens, tossed with pineapple, carrots,
or pasta.
Mandarin oranges, grilled chicken, croutons & our
Outdoor Dining own Caribbean dressing. Camarones & Scallops al Ajillo $18.95
no With shrimp $12.95 Shrimp & scallops in garlic sauce. Served over rice.
Food Service After 11 pm Caesar Salad $8.95 Shrimp Primavera $16.95
no With grilled chicken & grated parmesan. $10.95 Sautéed shrimp in garlic & white wine with carrots,
With shrimp $12.95 squash, broccoli, parmesan cheese in your choice of
Banquet Facilities Mixed Salad $6.00 tomato or creamy white sauce. Served on linguini.
yes
Soup & Salad $8.50 Grouper Filet Topped with
Catering Available Mango Salsa $22.00
yes CUBAN ENTRÉES
8-oz. pan-seared with olive oil, sour orange &
POLLO sazon. Served with yellow rice & plantains.
Entertainment Arroz con Pollo $12.95
yes A Cuban classic of yellow rice & chicken. Tilapia Filet $18.95
White meat add $.75 Lightly blackened, grilled or pan-seared. Served
Valet Parking
with yellow rice & plantains.
yes Chicken Steak $14.95
Grilled marinated breast with sautéed onions. SANDWICHES
Special Features Served with rice, beans & plantains.
We prepare our food Cuban Sandwich $8.50
Chicharrones de Pollo $11.95 Sweet ham, marinated roast pork, Swiss cheese,
with basic soffrito, a Fried quarter of chicken. Served with rice, beans
Cuban staple, made fresh pickle & mustard on real Cuban bread.
& plantains.
from scratch with onions, Half Cuban Sandwich
CARNES
bell peppers and garlic & Cup of Black Bean Soup $8.50
Served with rice, beans & plantains.
sautéed in olive oil.
We use zero trans fats
Ropa Vieja $14.95 Midnight Sandwich $8.50
Shredded flank beef steak, flavored with Spanish Same as Cuban on sweet egg bread.
in our kitchen and we sauce, garlic, onion, bell pepper, tomatoes.
are committed to Pan con Lechon $8.50
offering the finest fresh Palomilla Steak $14.95 Chopped roast pork sautéed with onions.
Grilled marinated U.S. sirloin steak.
food obtainable for Chicken Breast $8.50
our customers. Bistec Empanizado $15.95 Grilled chicken breast with lettuce, tomato &
Sirloin steak, flat & breaded.
homemade spicy Cajun mayonnaise.
Boliche Asado
havanajax.com “Cuban Style Pot Roast” $16.95 DESSERT
cubalibrebar.com Slice of round eye beef steak, stuffed with Spanish Tres Leches $7
sausage, marinated & cooked with Spanish sauce.
Flan with caramel syrup. $5
Churrasco $18.95
Flavorful charbroiled tenderloin steak with our Pio Quinto $6
classic chimichurri sauce. Brandy soaked cake covered with Natilla.

28 taste 2010
 Italian

SALADS CALZONES & STUFFED ROLLS

Joseph’s
Joseph’s Antipasto Salad 6.75/12.95 Joseph’s Calzone with marinara 6.50 Pizza
Greek Salad 6.75 Joseph’s Stromboli with marinara 6.75 7316 North Main St.
Classic Caesar Salad 8.50 Mozzarella & Ricotta Calzone 4.50 Jacksonville, FL 32208
Fresh Garden Salad 6.75 Fresh Spinach Roll 4.25 (904) 765-0335
Chicken or Tuna Salad 6.75 Ham & Cheese Roll 4.25
Pepperoni & Cheese Roll 4.25 30 Ocean Blvd.
SANDWICHES Atlantic Beach, FL 32223
ENTRÉES (904) 270-1122
Homemade Meatball 5.60
Fried Chicken Parmigiana 10.95
Homemade Italian Sausage 5.60
Joseph’s Classic Chicken Parmigiana 10.95
Fresh Roast Beef (Hot or Cold) 5.60 Hours
Chicken Cacciatore, Marsala or Picata 11.95
Joseph’s Steak Special 5.75 Tuesday -Thursday
Shrimp Scampi or Parmigiana 12.95
Italian Submarine (Hot or Cold) 5.60 11am - 9pm
Seafood Pasta Sizzle 16.50
Pepperoni Pizza Sandwich 5.60 Friday - Saturday
Veal Parmigiana or Scallopini 14.25
11am - ?
Smoked Turkey Breast (Hot or Cold) 5.60 Veal Marsala or Picata 14.50 Sunday 11am - 9pm
Muffolatta 6.75 Eggplant or Cauliflower Parmigiana 10.95
Eggplant Parmigiana 5.60 Credit Cards
Chicken Parmigiana 5.75 HOMEMADE PASTA SPECIALS American Express,
Spinach & Mushroom Cannelloni 8.95 MasterCard, Visa
APPETIZERS Manicotti 8.95 Reservations Accepted
Stuffed Mushrooms 5.95 Baked Ziti 8.95 yes
Fried Calamari 6.95 Ravioli (Beef or Cheese) 8.95
Liquor
Chicken Wings 10 pcs 5.50/ 20pcs 10.75 Lasagna 8.95
beer & wine only
Antipasto Platter 7.25 Vegetarian Lasagna 8.95
Outdoor Dining
Classic Bruschetta 5.50 BAKERY: HOMEMADE DESSERTS yes
Homemade Garlic Mozzarella Homemade Italian Breads & Rolls (Atlantic Beach)
Cheese Bread Gelato Food Service After 11 pm
order 2.95/ half loaf 5.25/ loaf 8.95 Cannolis no
PIZZA Banquet Facilities
GOURMET Double-baked thin crust yes
Florence 8.65 Romagna 8.65 (Main St.)
Tomato herb sauce, feta cheese, sun-dried tomatoes, Tomato herb sauce, homemade Italian sausage,
leaf spinach and fresh mushrooms roasted peppers and Gorgonzola cheese Catering Available
Venice 8.65 Tivoli 8.65 yes
Tomato herb sauce, roasted garlic, fresh shrimp, Alfredo sauce, fresh mushrooms, broccoli, chicken Entertainment
goat cheese and mozzarella cheese and light mozzarella cheese no
Naples 8.65 Genoa 8.25
Olive oil, prosciutto, sun-dried tomatoes, ripe Pesto, parmigiana cheese, herbs and light Valet Parking
olives, goat cheese and mozzarella cheese mozzarella cheese no
Umbria 8.65 Grigliata Chicken 8.65 Special Features
Tomato herb sauce, sautéed zucchini, yellow squash, Special BBQ sauce, grilled BBQ chicken strips,
fresh mushroom and carrots with mozzarella cheese julienne red onions and provolone cheese HAPPY HOUR
Nightly Specials
NEW YORK STYLE Regular or whole wheat
Classic Toppings: Mozzarella cheese, green peppers, onions, mushrooms, black olives, anchovies, pepperoni, ham,
beef, Italian sausage Specialty Toppings: (prices vary) Greek peppers, Canadian bacon, jalapeños, fresh garlic, josephspizza.com
pineapple, Italian salami, tomato slices, green olives, spinach, broccoli, fried eggplant, zucchini, roasted red peppers,
feta, chicken, shrimp, gorgonzola, roasted garlic, goat cheese, sun-dried tomatoes, artichoke hearts, pesto, alfredo

10" 12" 14" 16" 16"x16"

Small Medium Large X-large Sicilian
Joseph’s Special 9.25 11.75 14.25 16.75 19.50
Vegetarian 9.25 1.75 14.25 16.75 19.50
All Meat 9.95 12.75 15.95 17.95 20.95
Cheese Pizza 5.99 7.25 8.99 10.25 11.99

taste 2010 29
 American

Juliette’s
& The J Bar
Omni Jacksonville Hotel
245 Water St.
Jacksonville, FL 32202
(904) 355-6664

DINNER MENU
Hours
BREAKFAST
SMALL PLATES New South Salad 10
Monday - Friday
Mizuna, watermelon radish, sweet pickles,
6:30 - 11am Cornmeal Fried Calamari 11
cherry peppers and lemon vinaigrette
Saturday - Sunday Apricot sweet and sour sauce, horseradish
6:30am - 12pm crème frâiche Caprese 10
Tomato, fresh mozzarella, baby spinach,
LUNCH Black Skillet Mussels 11
basil, balsamic glaze
11:30am - 2pm Tomatoes, shallots, white wine
All Salads Served As A Side 6
DINNER Mayport Blue Crab Cake 11
5:30 - 10:30pm Fresh corn succotash, tomato remoulade Add Your Choice Of: 6
Grilled or blackened chicken, salmon,
The J Bar serves Fried Green Tomatoes 10 shrimp, scallops or hangar steaks
until 12am Blue cheese crème frâiche, Georgia peach
Credit Cards
compote LARGE PLATES
all major credit cards Sweet Potato Fries 8 Shrimp & Grits 20
Blue cheese fondue Vidalia onions, sweet peppers, andouille
Reservations Accepted sausage, tomato broth
suggested Seared Scallops over Braised Pork Belly 14
Molasses-sour mash reduction, radicchio slaw, Pecan Crusted Salmon 24
Liquor sweet pea purée Champagne beurre blanc, wilted spinach,
full service bar whipped sweet potato
Chicken Wings 8
Outdoor Dining Barbeque, buffalo or plain Bourbon Glazed Grouper 24
no Granny Smith apple relish, whipped sweet
Appetizer Platter 20
Food Service After 11 pm potato, baby carrots
Cornmeal fried calamari, fried green tomatoes,
yes chicken wings Braised Brisket “Steak” 19
Merlot demi-glace, mashed potato, baby carrots
Banquet Facilities SOUPS
yes Pepper Crusted Tenderloin 34
Our Signature Grouper Chowder 6 Raisin madeira sauce, whipped sweet potato,
Catering Available Curry, Crab & Corn Bisque 6 broccolini
yes
Chef’s Soup of the Day 6 Slow Roasted Chicken 24
Entertainment Maple syrup, blue cheese risotto, baby carrots
no SALADS
Steak Frites 18
Valet Parking Chop Chop 10 Grilled Hangar Steak, fries béarnaise
yes Romaine, red onion, bacon, hard boiled egg,
cucumber, tomato, toasted mustard seed Vegetarian Napoleon 19
Special Features vinaigrette Portobello mushroom, roasted red pepper,
Incredible Wine Selection goat cheese, grilled squash
Walnut Gorgonzola 10
Upscale, Casual Mesclun greens, gorgonzola, walnuts, tomato, Risotto of the Day 14
Atmosphere croutons, balsamic vinaigrette Build Your Own Duet 38
Tapas Menu in Whole Leaf Caesar 10 Choice of Pecan Crusted Salmon, Bourbon
The J Bar is perfect Baby romaine, parmesano reggiano, Glazed Grouper, Braised Brisket “Steak”
for theatre patrons white anchovy, croutons or Steak Frites

omnijacksonville.com

30 taste 2009
 American

The Loop
Amelia Island
904-321-0093
® Avondale
904-384-7301
Menu items and pricing vary by location. Bartram Park
904-880-0204
FRESH SALADS FIRE-GRILLED SELECTIONS Deerwood
topped with our freshly baked croutons. fire-grilled selections served with choice of side: 904-645-7788
steak fries, homemade seasoned chips or John’s Creek
add to any of our salads: grilled or cajun chicken
steamed vegetables. substitute onion rings
crunchy broccoli (loop favorite) for an additional cost.
904-287-2008
classic chicken caesar Julington Creek
cajun chicken LOOP BURGERS 904-230-2202
gorgonzola walnut (loop favorite) mushroom ‘n swiss burger Mandarin
greek loop ‘n cheddar burger 904-262-2210
grilled chicken loop ‘n swiss burger Neptune Beach
crispy chicken loop burger 904-241-8476
loop ‘n bleu burger Orange Park
LOOP SOUPS 904-269-0756
“the original” tomato bisque cup / bowl apple smoked bacon ‘n cheddar burger
(loop favorite) San Marco
(loop favorite)
904-399-5667
soup of the day cup / bowl CHICKEN
SALAD WRAPS spicy barbeque chicken sandwich Hours
an herb tortilla filled with our award-winning chicken tenders platter (may vary by location)
salads, served with a cup of soup.
spicy cajun chicken sandwich Sunday -Thursday
cajun chicken 11am - 10pm
chicken caesar grilled chicken sandwich
Friday -Saturday
LOOP PIZZA VEGGIE 11am - 11pm
SPECIALTY PIZZA veggie melt ciabatta Credit Cards
on a thin crust with our special blend of cheeses. portobello mushroom sandwich all major credit cards
indy 8" medium 12" large 14" (loop favorite) Reservations Accepted
artichoke and smoked bacon (loop favorite) no
LOOP SIDES
sausage and goat cheese steak fries Liquor
spicy barbeque chicken beer & wine only
onion rings
spicy cilantro chicken (loop favorite) Outdoor Dining
side caesar salad
portobello mushroom varies by location
side house salad
mediterranean
warm bleu cheese chips (loop favorite) Food Service After 11 pm
veggie no
caprese steamed vegetables
artichoke & roasted red pepper pizza
Banquet Facilities
KIDS’ MEALS no
rustica for kids 12 & under
all kids’ meals include a FREE drink! Catering Available
CREATE YOUR OWN PIZZA
lil’ loop ‘n cheese burger no
our thin crust pizza topped with marinara
and our special blend of cheeses. chicken fingers
indy 8" medium 12" large 14" individual pizza looppizzagrill.com
additional fresh toppings: artichoke hearts, beef,
Kraft® mac ‘n cheese
black olives, calamata olives, caramelized onions,
chicken, fresh tomatoes, green peppers, jalapeños,
SHAKES, MALTS & DESSERTS
malts and shakes are hand-dipped
mushrooms, onions, pepperoni, portobello mushrooms,
roasted garlic, roasted red peppers, sautéed spinach, and made-to-order.
sausage, smoked bacon, sun-dried tomatoes. vanilla, chocolate, strawberry or Oreo®

taste 2010 31
 Contemporary

Matthew’s
Restaurant
2107 Hendricks Ave.
Jacksonville, FL 32207
(904) 396-9922

Hours
Daily 5- 10pm FIRST COURSE MAIN COURSE
Credit Cards Smoked Salmon Roulade, Herbed Duo of Beef with Petite Tenderloin
all major credit cards Cheese, Pommes Frites, Caviar $12 and Braised “Painted Hill’s”
Mixed Greens Salad, Roasted Beets, Short Rib $36
Reservations Accepted
recommended Wilted Onions, Gorgonzola Dressing $9 Organic Chicken Breast with
Carpaccio of Kobe Tenderloin, Prosciutto, Fresh Mozzarella and
Liquor Shallot Pan Jus $23
full service bar Capers, Parmesan, Baby Greens,
& lounge Aged Balsamic $15 Cepes Dusted Duck Breast with
Roasted Tomato & Fresh Mozzarella Cauliflower Purée and Cardamom
Outdoor Dining Poached Pears $26
no Salad with Prosciutto Wrapped Crab,
Pesto $11 Bacon Wrapped Pork Roulade
Food Service After 11 pm Cucumber Wrapped Romaine Salad, with Creamy Grits, Roasted
no Cipollini, and Mustard Sauce $25
Sundried Tomato, Olive, Parmesan $8
Banquet Facilities Smoked Trout Terrine with Osetra Francaise of Grey Grouper with
yes Caviar and Pink Pepper Corn $13 Lemon-Mint Braised Spinach,
Potato Purée, Herb Broth $26
Catering Available
yes SECOND COURSE Spinach Stuffed Potato Crusted
Lobster Tomato Bisque with Red Flounder with Brussels sprouts
Entertainment Hazelnut Beurre Blanc $27
yes Pepper Relish Truffle Essence $9
Seared Diver Scallops with Creamy Grilled Shrimp & Tenderloin Tips,
Valet Parking Shiitake, Semolina Pasta, Truffle
Grits and Lemon Herb Broth $12
yes Sage Emulsion $25
“Hudson Valley” Foie Gras with Onion
Special Features Confit and Saffron Marmalade $18 Seared Red Snapper with Creamy
Jacksonville’s only AAA Parmesan Risotto and Tomato
Sautéed Blue Crab Cake, Hazelnut Artichoke Broth $28
Four-Diamond Restaurant
Beurre Blanc and Petite Greens $13
Golden Spoon Hall Medure Meatloaf with Horseradish
of Fame Winner French Escargot, Shiitake Cream and Crisp Vidalia Onion Rings $16
Mushrooms, Garlic Parmesan Cream $12
Wine Spectator
“Award of Excellence” Handmade Roasted Garlic Gnocchi
with Lobster Mushroom, Sweet
650 Wines By The Bottle
Corn Cream $9
50 Wines By The Glass
6 Course Chef’s
Tasting Menu DESSERT
Selection of Artisan Cheeses with Raspberry White Chocolate Bread
matthewsrestaurant.com Flat Bread $14 Pudding with Cherry Crème Anglaise $8
Matthew’s Molten Chocolate Cake Warm Apple Frangipane Tart with
with Vanilla Ice Cream $9 Cinnamon Ice Cream $8
Classic Vanilla Bean Crème Brûlèe Baked Soufflé of the Evening with
with Mixed Berries and Biscotti $8 Crème Anglaise $9

* Matthew’s invites you to join us every Monday for selected half cost bottles from our Cellar.*

32 taste 2009
 Middle Eastern

The
Mediterranean
242 Solana Rd.
PITA WRAPS Hummus Dip small 5.95 / large 8.95
Ponte Vedra Beach, FL
Add French fries or onion rings to any wrap for $2.95 Baba Gannoush 8.95 32082
Gyro 8.95 Kibbie Appetizer 3.95 (904) 285-4900
With lettuce, tomato & Tzaziki 3 pieces with Tzaziki sauce
Chicken Parmesan 9.95 Awarma 11.95
Chicken tenders, marinara sauce & Parmesan
Hours
Large hummus topped with ground sirloin, Monday-Friday
Greek Medley 8.95 pine nuts, sautéed onions & spices
11am-9pm
Lettuce, tomato, cucumber, feta & Greek dressing Falafel 5 pieces with Tahini sauce 7.95 Saturday
Add Chicken 1.95 5-9pm
Tuna Salad 8.95 SALADS
Credit Cards
Albacore tuna with lettuce & tomato Garden 6.95 American Express,
Steak & Cheese 9.95 Caesar 8.95 MasterCard, Visa
Shaved steak with sautéed onion & melted cheese
Greek 8.95 Reservations Accepted
Lebanese Delight 9.95 Add grilled chicken, gyro meat or tuna salad 2.95 yes
Falafel, tabbouli, hummus & Tahini sauce
Add grilled shrimp or salmon 4.95 Liquor
Tabbouli & Hummus 8.95 beer & wine only
Kibbie 9.95
PASTA
All pasta dishes are served with a choice Outdoor Dining
With hummus, tomato, lettuce & Tahini sauce
of garden, Caesar or Greek salad yes
Falafel 8.95
Linguine & Meatballs 17.95 Banquet Facilities
With tomato, lettuce & Tahini sauce
Chicken Cacciatori 17.95 no
Grilled Chicken Caesar 9.95
Eggplant Parmesan over Linguine 17.95 Catering Available
Mediterranean Tuna 9.95 yes
Tuna salad with tabbouli & feta cheese Gamberi 20.95
Souvlaki Wrap 10.95
Shrimp sautéed with sun-dried tomato, fresh Entertainment
garlic, fresh chopped parsley, Parmesan cheese no
Eggplant Parmesan 9.95 & Pinot Grigio wine served over linguine
Marinara sauce & Parmesan cheese Valet Parking
HOUSE SPECIALS no
Grilled Salmon 10.95
With sun-dried tomato & romaine lettuce Chicken Stir Fry 14.95 Special Features
Over rice pilaf Hookahs & accessories
Mediterranean Fish 10.95
Fish filet lightly battered with Tzaziki & lettuce Shrimp Stir Fry 17.95 are available.
Over rice pilaf Internet Access
Grilled Chicken Ranch 9.95
Grilled chicken breast with ranch dressing, Vegetable Stir Fry 13.95
lettuce & tomato Over rice pilaf
Greek Chicken 9.95 Mediterranean Pizza 12.95
Grilled chicken, Tzaziki, tomato & lettuce Feta cheese, gyro meat, sun-dried tomato,
black olives
Mediterranean Chicken Wrap 9.95
Grilled chicken breast with hummus & tabbouli
PLATTERS
All platters are served over rice pilaf or with
APPETIZERS
steak fries and includes a Greek salad
Mozzarella Cheese Sticks 6.95
Gyro Platter 16.95
With marinara sauce
Chicken Kabob 16.95
Dolmas 7.95
Stuffed grape leaves — meat or veggie Lamb Kabob 18.95
Spinach Pie 9.95 Grilled Salmon 18.95
Tzaziki Dip 8.95 Shrimp Kabob 18.95
Labna 8.95 Beef Kabob 18.95
Tabbouli small 5.95 / large 8.95 Kibbie 18.95

taste 2010 33
 Comfort Food

Metro Diner
3302 Hendricks Ave. BREAKFAST Canadian Bacon 2.29
Jacksonville, FL 32207 METRO FAVORITES Turkey or Country Sausage 2.29
(904) 398-3701 Breakfast Pie 6.49 Corned Beef Hash 2.99
New York Strip Steak & Eggs 11.99 Mild Italian Sausage Peppers & Onions 2.99
Breakfast Burrito 6.99 Biscuits & Gravy 4.99
Hours Cinnamon Raisin Pecan French Toast 6.49 LUNCH
Monday - Sunday Grilled 3 Cheese Sandwich 5.99
7am - 2:30pm Lox & Bagel 9.99
METRO FAVORITES
Yo Hala on the Square 10.99 Meatloaf Plate 7.99
Credit Cards Huevos Rancheros 9.99 Hot Turkey Plate 7.99
all major credit cards Creamed Chipped Beef 7.99 Chipotle Big Fish Wrap 8.99
Biscuits and Gravy 7.99 Chicken Pot Pie 6.99
Reservations Accepted Big Fish Sandwich 8.99
no BENEDICTS Pecan Encrusted Big Fish Salad 10.99
Liquor Eggs Benedict 7.99 The Metro Pot Roast 8.99
no alcohol Crabcake Benedict 11.99 Baked Italian Hoagie 8.99
Sandi Beaches Benedict 10.99 Pastrami on Rye 9.99
Outdoor Dining San Francisco Benedict 11.99
yes Country Benedict 11.99 SOUP
Surf & Turf 13.99 Daily Soups cup 2.99/ bowl 4.99
Food Service After 11 pm Chicken Noodle (served hot daily!)
no THREE EGG OMELETTES MON: Loaded Baked Potato • TUES: French Onion
Veggie 6.99 WED: Cream of Broccoli • THUR: Chicken Sausage
Banquet Facilities
American 7.99 Gumbo • FRI: Tomato Bisque
yes
Southern 6.99 Soup & Salad 5.99
Catering Available Mom’s 6.99
Sandwich & Soup 6.99
yes Greek 7.99
Chili cup 2.99/ bowl 4.99
Canadian 6.99
Entertainment Tuscan 6.99 SALADS
no Western 7.99 Blackened Salmon Caesar Salad 8.99
Valet Parking EGGS CETERA Pittsburgh Steak Salad 8.99
no 2 Eggs & Toast 3.29 Brooklynn’s Greek Salad 7.49
2 Eggs, Hashbrowns, or Grits & Toast 4.49 Chef Salad 7.99
Special Features Chicken Salad-Salad 7.99
Corned Beef Hash with
BLACKBOARD SPECIALS! Poached Eggs & Toast 7.29 Stuffed Tomato 7.99
Don’t miss the specials we Fried Egg Sandwich 2.59 Metro’s Garden or Caesar Salad 3.99/5.99
create for you each day! SANDWICHES
GRIDDLE GREATS
“Best Breakfast” 2010 Metro Pancake “The 10-inch challenge” 4.99 100% Angus Beef Burger 6.99
“Best Diner” 2010 Belgian Waffle 5.99 Grilled or Blackened Chicken Tenders 7.49
—The Best Restaurants in Grilled Three Cheese 5.49
Pound Cake French Toast 7.99
America, Where The Local Eat Special Turk-E 7.49
Croissant French Toast 8.99
“Best Breakfast” Philly Cheese Steak Sandwich 8.49
4 of the last 5 years FRUIT, NUTS, CEREAL & SUCH Roast Beef & Blue Cheese on Rye 7.99
—Folio Weekly Yogurt, Granola, Strawberries Stuffed Portobello Sandwich 7.99
& Blueberries 4.99 Metro Club 7.99
Best Key Lime Pie, ‘07-’08 Oatmeal with Brown Sugar & Raisins 2.99
—Folio Weekly Veggie Burger 6.99
Cereal with Fruit 2.99 Albacore Tuna Salad 8.49
Pot Pie on list of Fresh Seasonal Fruit Cup 2.79 Peanut Butter, Jam & Banana 4.99
“Best Comfort Foods” Bagel with Cream Cheese 2.29 Big Fish Sandwich 8.99
—Jacksonville Magazine Toasted Bread or Cornbread 1.79 Turkey Burger 6.99
For all your catering needs: English Muffin 1.59 Metro Melt 7.99
Chardonnay’s Catering Biscuits (2 per order) 1.99 Crab Cake Sandwich 9.79
(904) 730-8081 AND A SIDE ORDER OF… French Dip 7.99
chardonnayscatering.com Real Honest to Goodness Grits 1.39 White Meat Chicken Salad 7.49
For franchise opportunities Cheesiest Grits 1.99 Albacore Tuna Melt 7.99
call (904) 230-2608 Hashbrowns 1.69 Roasted Veggie Baguette 6.49
Homefries 1.69 Reuben 6.99
Sausage Gravy 2.99 Meatloaf 6.99
metrodinerjax.com Hickory Smoked Bacon 2.29 Turkey & Swiss 5.99
Ham Steak 2.29 Big Mike’s BLT 7.99

34 taste 2009
 American

Morton’s
The Steakhouse
1510 Riverplace Blvd.
APPETIZERS Domestic Double Rib Lamb Chops $41 Jacksonville, FL 32207
Tuna Tartare, $15 Chicken Christopher, (904) 399-3933
Diced Tomato and Avocado, Thai Cream Garlic Beurre Blanc Sauce $27
and Balsamic Glaze Grilled Sea Bass, Hours
Smoked Pacific Salmon $14 Pineapple-Pepper Salsa $37 Monday - Saturday
Maine Lobster Cocktail $20 Broiled Salmon Fillet, 5:30- 11pm
Jumbo Lump Crabmeat Cocktail $15 Chef’s Beurre Blanc Sauce $31 Sunday
Broiled Sea Scallops Wrapped 5- 10pm
Jumbo Lump Crab Cakes,
in Bacon, Apricot Chutney $16
Mustard Mayonnaise Sauce $40 Credit Cards
Colossal Shrimp Cocktail $20
Colossal Shrimp Alexander, all major credit cards
Oysters on the Half Shell or
Oysters Rockefeller $15 Beurre Blanc Sauce $37 Reservations Accepted
Jumbo Lump Crab Cake $14 Alaskan King Crab Legs $58 recommended
Colossal Shrimp Alexander $18 or as an accompaniment to any steak $29 Liquor
Baked Five Onion Soup $10 Lobster Tail, Western Australian $42 full service bar
Lobster Bisque $14 Jumbo Lobster Tail, Outdoor Dining
Western Australian $55 no
MORTON’S PRIME OCEAN PLATTERS
Whole Baked Maine Lobster market price
CHILLED Food Service After 11 pm
Maine Lobster, Colossal Shrimp Cocktail, Jumbo “slightly smaller” STEAKS no
Lump Crabmeat, Oysters on the Half Shell,
Alaskan King Crab Legs. Single Cut Filet Mignon, Banquet Facilities
serves two / three to four $43/ $86 Bernaise Sauce $38 yes
serves five to six $128.50 Filet Oskar, $43
Catering Available
Asparagus, Jumbo Lump Crabmeat,
BAKED yes
Sauce Bearnaise
Sea Scallops Wrapped in Bacon, Jumbo Lump
Crab Cakes, Oysters Rockefeller, Colossal Ribeye Steak $40 Entertainment
Shrimp Alexander. no
Cajun Ribeye Steak $42
serves two / three to four $42/ $84 Valet Parking
serves five to six $126 SIDE DISHES yes
Steamed Fresh Jumbo
SALADS Asparagus, Hollandaise Sauce $10.50
Center Cut Iceberg $11 Grilled Fresh Jumbo
mortons.com
Our Version of the Wedge, with Chopped Egg,
Asparagus, Balsamic Glaze $10.50
Tomato, Bacon Bits and either Morton’s Blue
Cheese Dressing or Thousand Island Dressing. Sautéed Garlic Green Beans $7.50
Caesar Salad, Classic Dressing $10 Steamed Fresh Broccoli $9
Morton’s Salad, $10 Hollandaise Sauce
Blue Cheese Dressing, Chopped Egg, Anchovies Creamed Spinach, for two $10.50
Sliced Beefsteak Tomato, $10.50 Sautéed Fresh Spinach &
Purple Onion & Vinaigrette or Blue Cheese Button Mushrooms $8
Chopped Salad $11 Sautéed Button Mushrooms $9
ENTRÉES Jumbo Baked Idaho® Potato $8.50
Double Cut Filet Mignon, Hashbrown Potato, for two $9.50
Bernaise Sauce $43 Lyonnaise Potatoes $8.50
Porterhouse Steak $49 Mashed Potatoes $9
Double Porterhouse, for two $98 Potato Skins $8
Carved Tableside French Fries $8
New York Strip Steak $49 Macaroni & Cheese, Hint of Spice $10.50
Chicago Style Bone-In Ribeye Steak $49
Prime Rib, Bone-In Double Cut $49 DESSERTS
Available Friday & Saturday Only. Specialty Desserts & Dessert Tray Offered

taste 2010 35
 Contemporary

North Beach
Bistro
725-6 Atlantic Blvd. STARTERS Bistro Frites, Housemade Ketchup 5
Atlantic Beach, FL 32233 Exotic Mushrooms with Garlic & Herbs 5
Big Eye Tuna Poke Martini 11
(904) 372-4105 Crispy Won Ton Chips & Seaweed Salad Sushi Rice Cakes or Brown Rice 5
Blue Crab and Avocado Napoleon 10 Crispy Fried Spinach or Sautéed
Hours Sweet Corn Vinaigrette Spinach with Olive Oil & Garlic 5
LUNCH Crispy Calamari 9
Fried Spinach & Marinara Sauce SMALL PLATES
Tuesday - Saturday
11am - 4pm Artisanal Cheese Plate 12 Rigatoni Bolognese 9.5
Grilled Sourdough, Spiced Nuts & Fruit Comfiture Garlic Ciabatta Bread
DINNER
Monday - Saturday Mayport Shrimp and Grilled Polenta 10 Coq Au Vin 9.5
Chorizo & Gorgonzola Fondue Red Wine Braised Chicken, Whipped
4- 10pm
Parmesan Dusted Cheese Puffs 6 Potatoes & Mushroom Ragout
BRUNCH
Garlic Aioli Asian Roasted Pork Noodle Bowl 9.5
Sunday
11am - 2pm Prince Edward Island Mussels 9
Steamed with White Wine, Garlic, Herbs & ENTRÉES
Credit Cards Grilled Sourdough All Entrées Served with House Salad
all major credit cards Grilled Flat Bread 8 Slow Cooked Veal Osso Buco 26
Fresh Mozzarella & Oven Dried Tomatoes Truffle Mushroom Risotto
Reservations Accepted
yes Bistro Risotto Croquettes 9 American Kobe Beef Burger 13
Aged Parmesan & Basil Tomato Sauce Slab Bacon & Kataifi Onion Rings
Liquor Filet Mignon, Yukon Whipped
full service bar
Classic Onion Soup Sherry Finish 5
Salad Lyonnaise 7 Potatoes, Sautéed Asparagus 28
Outdoor Dining Frisée, Applewood Bacon, Butter Croutons, Gorgonzola Marbled Demi Glace
no Poached Egg, Warm Vinaigrette Char Grilled Angus Ribeye 22
Food Service After 11 pm Romaine Heart Caesar Salad 7 Garlic Glazed Fingerlings & Chimichurri
no Buttered Brioche Croutons and Parmesan Tuile Prosciutto Wrapped All Natural
Organic Tender Greens Citrus Vinaigrette 6 Chicken Breast 15
Banquet Facilities Whipped Potatoes & Chardonnay Sauce
yes “Wedge” Salad 6
Iceberg Lettuce, Applewood Bacon & Caper Calypso Crusted Mahi Mahi 19
Catering Available Blue Cheese Dressing Spiced Plantains, Mango Salsa & Orange
yes Tamarind Drizzle
3-4-5 TAPAS MENU Mayport Fisherman’s Stew 17
Entertainment
yes
Risotto Croquettes Fresh Mozzarella Selection of Daily Fish, Mayport Shrimp,
& Basil Tomato Sauce 3 Mussels, Calamari & Tomato Saffron Broth
Valet Parking Big Eye Tuna Poke with Seaweed Salad 3 Grilled Atlantic Salmon 18
no on Won Ton Chips Mushroom Ditalini & Vanilla Sweet Pea Broth
Special Features Crispy Calamari with Marinara Sauce 4 Seared Big Eye Tuna 21
Wine Tasting Steamed Mussels with White Wine, Crispy Soba Noodles, Secret Soy Sauce
Every Tuesday at Garlic & Herbs 4 Crispy Fried Local Whole Fish 24
the Bistro Bar Chicken Wings 4 Steamed Sushi or Brown Rice & Ponzu
6-8pm Asian Sticky Sauce or Buffalo Style Dipping Sauce
Parmesan Dusted Cheese Puffs 5 The Bistro’s Daily Pasta 18
Grilled Flat Bread 5 Chef’s Nightly Housemade Pasta Creation
nbbistroatlanticbeach.com
Fresh Mozzarella & Oven-Dried Tomatoes
DESSERTS
Shaved Prime Rib Sliders with
Grilled Onions Creamy Horseradish 5 Tony’s Famous Crunch Bar 7
Hazelnut Anglais
Bistro Fish Bites Caper Tartar Sauce 5
Hot Chocolate Aphrodisiac Surprise 8
SIDES French Vanilla Bean Crème Brûlée 7
Creamy Mashed Potatoes 5 Chef Dave’s Seasonal Bread Pudding 6
Brown Butter Sautéed Brussels Sprouts, Selection of Artisanal Cheeses 12
Baby Carrots or Asparagus 5 Fruit Comfiture, Spice Nuts & Toasted Breads

36 taste 2009
 Caribbean

Pusser’s
Bar & Grille
816 A1A N.
Below is a sampling of some of our DINNER MENU items. Ponte Vedra Beach, FL
32082
APPETIZERS Call for Reservations
PUSSER’S FAVORITES
Begin your meal with one of our delicious Served with fresh baked rolls, whipped honey butter (904) 280-7766
appetizers, generous enough to share. and the Chef’s appropriate accompaniments.
Firecracker Shrimp 8.95 Black & Bleu Burger 9.75 Hours
Sweet, fresh and crispy shrimp tossed in a chili A Cajun spiced blackened 1/2 lb. burger, char-grilled
cream sauce.
Sunday -Thursday
and topped with fresh bleu cheese crumbles.
LUNCH: 11am - 5pm
Coconut Rum Shrimp 8.95 Shrimp and Grits 14.95 DINNER: 5- 10pm
Five large shrimp dipped in beer batter, rolled in Locally caught sweet white shrimp sautéed with Bar service ‘til 12am
rum‐flavored coconut and fried to a golden brown. fresh bacon, garlic and tomatoes in a rich cream
Accompanied by gingered yellow tomato chutney sauce and served over cheddar cheese grits. Friday & Saturday
dipping sauce. LUNCH: 11am - 5pm
Olde English Fish & Chips 14.95
Pusser’s Crab Dip 9.95 DINNER: 5- 11pm
Two large fillets of North Atlantic Cod dipped in
Our award‐winning, signature house recipe beer batter and deep fried. Bar service ‘til 1am
of jumbo lump crab meat, peppers, onions and Credit Cards
tomatoes in a creamy cheese dip. Served with Key Largo Mixed Grill 14.95
a warm baguette and chips. Marinated grilled chicken breast and jumbo skew- all major credit cards
ered shrimp brushed with garlic Key lime butter.
Caribbean Lobster & Shrimp Tacos 10.95 Reservations Accepted
Crispy tacos filled with lobster and Mayport Barbecued Salmon Tower 19.95 recommended
shrimp, fresh sprouts, cheese and island salsa. An Atlantic salmon fillet char‐grilled and basted
with our PUSSER’S RUM® citrus barbecue sauce. Liquor
Served with sour cream and guacamole.
Topped with mango corn relish. full service bar
Jerk Chicken & Pineapple Quesadilla 9.50
Grilled jerk chicken quesadilla with pineapple, Bacon Wrapped Shrimp Skewers 20.95 Outdoor Dining
peppers and onions. Served with guacamole, Jumbo shrimp skewers wrapped in bacon, grilled yes
island mango salsa and sour cream. and basted with our PUSSER’S RUM® citrus
barbecue sauce. Food Service After 11 pm
no
SOUPS & SALADS Red Snapper Ponte Vedra 24.50
Cuban Black Bean Soup cup 3.95/ bowl 4.95 Fillet of red snapper pan‐seared and topped Banquet Facilities
Black bean soup flavored with chorizo sausage, with sautéed jumbo lump crab meat and sauce large parties from
ham and cumin. Topped with cheese, sour cream, béarnaise. 10 to 100
tomatoes and scallions. Jamaican Grilled Pork Ribs 17.95 Catering Available
Mayport Shrimp & Roasted Brushed with a sweet and savory Jamaican jerk no
Corn Chowder cup 4.50/ bowl 5.95 sauce and char‐grilled.
Entertainment
Generous portion of Mayport shrimp in a rich cream Petite Filet Mignon 19.95/Twin Filets 28.95 yes
with savory herbs, bacon and fresh vegetables. A 5 oz. center petite filet topped with garlic
Pusser’s Sun Drenched Tropical Salad 8.95 herb butter. Valet Parking
Fresh mixed greens tossed in PUSSER’S® ginger yes
dressing with grilled pineapple and toasted cashews. PUSSER’S® SIGNATURE COCKTAILS
Special Features
Jamaican Cobb Salad 9.95 Pusser’s® Painkiller
The infamous drink we’re known for throughout
Featured in Gourmet
Diced chilled jerk chicken, avocado, bacon, & Bon Appétit “Great
bleu cheese crumbles and tomato slices over the Caribbean. A delightful blend of PUSSER’S
RUM®, pineapple juice, orange juice and cream Restaurants of America”
gathered greens with your choice of dressing.
of coconut. Served on the rocks and topped with Lakefront Dining
freshly grated nutmeg.
RUSTIC FLATBREADS 2-4-1 HAPPY HOUR
Veggie Pesto 7.95 Marina Cay Monday- Friday, 4-7pm
A champagne and mango juice delight.
Grilled vegetables, sliced tomato and grated Thur. 1/2 Off All Wine
parmesan cheese with fresh basil pesto on our Pusser’s Rum Punch
grilled rustic pizza dough. Sunday Brunch
A healthy mix of rum, guava, orange, lime and
pineapple juices and grenadine. 10am-2pm
Chicken Chorizo 9.50
Grilled chorizo and chicken, smoked gouda cheese,
fresh sliced tomatoes, scallions and chipotle aioli pussersusa.com
on our grilled rustic pizza dough.

taste 2010 37
Contemporary
Restaurant
Medure
818 A1A N.
Ponte Vedra Beach, FL
32082
APPS
(904) 543-3797
Ahi Tuna Tartare on Marinated Cucumbers
with Seaweed Salad, Fried Won Tons
Hours
Crispy Chicken Spring Roll with Sesame
Daily 5- 10pm
Soba Noodles and Sweet Chilli Sauce
Credit Cards Roasted Beef Carpaccio with Smoked
all major credit cards Trout Mousse and Garlic Aioli
Reservations Accepted Duck Strudel with Goat Cheese, Spinach
recommended and Tomato Rosemary Vinaigrette
Liquor Little Neck Clams in Broth with
full service bar Shaved Fennel and Garlic Crouton
& lounge
Pan Seared Crab Cake with Tomato
Outdoor Dining Relish and Hazelnut Buerre Blanc
no
Beer Battered Flounder with Crisp
Food Service After 11 pm Potato and Sriracha Aioli
no
Wild Mushroom Crepe with Humboldt
Banquet Facilities Fog Goat Cheese and Sherry Cream
yes Seared Hudson Valley Foie Gras with
White Truffle Oil and Candied Onions
Catering Available
yes Sauteed Escargot with Shiitake
Mushrooms, Spinach and Parmesan
Entertainment
Artisan Cheese Plate with Tuscan
no
Flat Bread
Valet Parking
yes Selection of Caviars: Beluga,
Osetra or Sevruga Market Price
Special Features
Wednesday Wine Tasting SOUP AND SALADS
Soup of the Evening
restaurantmedure.us Asparagus Purée with Black
Burgundy Truffles
Toasted Three Pepper Caesar Salad
with Sundried Tomato Pesto
Choice of Grilled Chicken, Salmon
or Shrimp
Panzanella Bread Salad with Gorgonzola
Crumbles and Spiced Pecans
Mixed Green Salad with Toasted
Cashews and Miso Peanut Vinaigrette
ENTRÉES
PASTA
Linguini and Clams with Spicy Marinara
Linguini with Meatballs and
Shaved Pecorino
Fried Eggplant with Mozzarella Gratin,
Marinara Sauce and Fettuccini
38 taste 2009
Homemade Gnocchi, Crisp Proscuitto,
White Truffle Oil and Gorgonzola 14
13 Homemade Gnocchi with Marinara
and Grated Parmesan 12
SEAFOOD
9
Grouper Française with Wilted
10 Spinach and Feta Cheese 25
Pan Seared Tuna with Baby Bok Choy,
9 Soba Noodles and Soy Ginger Broth 27
Pistachio Crusted Salmon with Smoked
9 Trout Potato Brandade and Lemon
Butter Sauce 22
12 Seared Scallops with Cauliflower Purée
and Black Bean Cilantro Relish 26
8 Fried Flounder with Sweet Corn Grits,
Sriracha Aioli and Salted Chips 19
8 MEAT, POULTRY AND GAME
Grilled Chicken Breast with Proscuitto
18 Mozzarella Gratin and Spaghetti Squash 23
Pork Scallopini with Roasted Sweet Potato,
9 Hazelnut Buerre Blanc and Apple Gratin 23
Roasted Lamb Rack with Sundried
14 Tomato Cous Cous, Ground Pistachios
and Mint Pesto 29
Barbecued Braised Short Ribs on Creamy
Polenta with Red Pepper Coulis 26
Grilled Beef Tenderloin with Potato
7 Dauphinoise and Shallot Butter Jus 29
Medure’s Meatloaf with Horseradish
7 Cream Gratin and Fried Onion Rings 17
Prime NY Strip Steak with St. Andre
7 Stuffed Potato Skins and Shiitake
Mushroom Glaze 32
14 Crisp Long Island Duck Breast with Crisp
Spring Rolls and Candied Fig Syrup 26
8 DESSERTS
Soufflé of the Evening 8
7
Vanilla Bean Crème Brûlée with
Italian Cookie and Fresh Berries 8
Warm Chocolate Cake with Homemade
16 Ice Cream and Chocolate Crisp 8
White Chocolate and Dried Cranberry
16 Bread Pudding with Chantilly Cream 8
Tiramisu Cake with Shaved Chocolate
14 and Vanilla Anglaise 8
 American

Salt
The Ritz-Carlton
Amelia Island
4750 Amelia Island Pkwy.
Amelia Island, FL 32034
(904) 277-1100

Hours
Seasonal
APPETIZERS hours may vary
COLD Credit Cards
all major credit cards
Jones Farm Caesar Salad, Parmesan, Black Olive Crisp 14
Reservations Accepted
Peekytoe Crab Salad, Heirloom Tomato Gazpacho, Fennel, Avocado Sorbet 16 recommended
Labelle Farm Foie Gras, Mr. Frye's Rhubarb, Georgia Peach, Ginger 18 Liquor
HOT full service bar
Poached Green Asparagus, Morel Mushrooms, English Peas, Sherry Emulsion 14 Outdoor Dining
no
Seared Diver Scallop, Quail Egg, Georgia Grits, Grapefruit Marmalade 17
Food Service After 11 pm
Tempura Fried Green Tomatoes, Hawaiian Blue Prawns, Buffalo Mozzarella,
no
Lemon Balm 16
Private Dining Available
ENTRÉES yes
FROM THE WOOD BURNING GRILL Catering Available
no
Painted Hills Beef Tenderloin 42
Entertainment
Durham Ranch Bison Strip Loin 44
no
Colorado Lamb Rack 46
Valet Parking
Springer Mountain Chicken and Maine Lobster 49 yes
FROM THE SEA Special Features
Florida Pompano “en papilliotte,” Speck Ham, Cockles, Hearts of Palm, Seasonal Menu
Fiddle Head Ferns 39 changes weekly
Chef’s Adventure Menu
Five Spiced Hawaiian Tuna, Foie Gras, Pineapple, Ramps, Pickled Radish 44
Over 45 different salts
Butter Poached Maine Lobster, Variations of Heirloom Corn and Squash, from around the world.
Olive Oil Potatoes 42 Seat In The Kitchen
Chef’s Table with a
DESSERTS customized menu
Chocolate Banana Soufflé, Vanilla Anglaise, Butterscotch Banana Compote 12
Blueberry Soufflé, Candied Kumquat, Lemon cello Anglaise 12 ritzcarlton.com/ameliaisland
Caramel Brioche Pudding, Florida Orange, Salted Caramel Ice Cream 9
Warm Chocolate Cake, Strawberry Ganache Center, Strawberry Ice Cream 10
Peach Ginger Rum Cake, Passion Fruit Sauce, Peach Sorbet 10
Selection of Sorbets and Ice Creams 8
Pineapple and Strawberry Banana Sorbets, Pineapple Cup, Diced Fruits, Chocolate Mango
and Salted Caramel Ice Creams, Chocolate Garnish
Artisan Cheese Selection 13

taste 2010 39
 Tex-Mex

Salty Rock
Cantina APPETIZERS HOUSE SPECIALTIES
43 PGA Tour Blvd. Fresh Guacamole 6.95 Cantina Tacos
Hilton Garden Inn at Sawgrass Chile Con Queso 4.50 Soft flour tortillas filled with your choice of meat.
Ponte Vedra Beach, FL Topped with lettuce, cheese & pico de gallo.
A blend of Monterey & goat cheeses,
32082 fire-roasted Poblano chilis Served with rice & black beans or refried beans.
(904) 280-0931 Add chorizo 5.50 Chicken with cilantro sour cream 9.95
Steak with ancho sour cream 9.95
Shrimp & Grits 9.95
Ground sirloin with ancho sour cream 9.95
Hours Fresh Mayport shrimp with an Ancho honey glaze,
chorizo & Poblano cheddar grits Pork Carnitas with cilantro sour cream 9.95
Monday - Friday
11 am - 11 pm Salty Rock Nachos 7.95 Fish Tacos 12.95
Tortilla chips loaded with a blend of cheeses, black Two soft shell tacos with breaded, blackened or
Credit Cards beans, lettuce, tomato, sour cream & guacamole grilled fresh catch, served with Jicama slaw & rice
all major credit cards Add fajita chicken or steak 2.50 Scallop Tacos 13.95
Reservations Accepted Salty Rock Cheese Fries 4.95 Lime dusted scallops, fresh spinach shallot sour
no Piled high fries with cheese & bacon, cream, carmalized red peppers, served on soft
served with a side of ranch flour tortillas with rice & black beans
Liquor
full service bar Wings 9.95 Stuffed Burritos 9.95
10 wings tossed in Spicy Buffalo sauce or Tequila • Steak or chicken with black beans, rice & pico
Outdoor Dining • Fajita chicken or steak with rice & peppers
yes Lime sauce, served with Chipotle ranch & celery
• Roasted carnitas with rice & peppers
Cantina Quesadillas 9.95
Food Service After 11 pm Make it a Wet Burrito:
A giant tortilla grilled with your choice of fillings,
no Add red mole or green chili sauce 1.00
served with sour cream
Banquet Facilities • Spinach, goat/jack blend, black beans Add chili con queso 1.50
no • Grilled chicken & pico de gallo Fresh Baked Enchiladas 9.95
• Grilled steak & pico de gallo • 2 Cheese Enchiladas with green chili sauce
Catering Available
Add guacamole side 1.00 • 2 Chicken Enchiladas with green chili sauce
yes
• 2 Steak Enchiladas with red mole chili sauce
Entertainment MEXICAN PIZZA
Enchilada Trio 12.95
no 10" Ponte Vedra Pizza 9.95 1 cheese enchilada, 1 steak & 1 chicken, with green
Valet Parking Thin tortilla crust topped with red mole sauce, chili & red mole sauce, with rice & black beans or
no sweet onions, peppers, black beans, Chihuahua refried beans
cheese, tomatoes, cilantro sour cream, with
Special Features steak or chicken Sizzling Fajitas
Authentic Mexican Grilled sweet peppers, onions & tomatoes on a
10" Scallop Pizza 15.95 sizzling platter, with warm flour tortillas, cheese,
flavors, freshly prepared. Tostada with thin sliced scallops, tomatillo sauce, sour cream, lettuce & pico
Serving over 30 brands caramelized red onions, sweet peppers, Poblano • Chicken 13.95 / for 2 add $10
of the best tequila. peppers, Chihuahua cheese & Ancho sour cream
• Steak 13.95 / for 2 add $10
Daily Happy Hour. • Shrimp 15.95 / for 2 add $12
SOUP & SALADS
Salty Rock Salad 4.95 • Vegetable 12.95 / for 2 add $10
saltyrockcantina.com Mixed greens with bacon, red onions, cheese, Seared Scallops 17.95
tomatoes, avocados & roasted pumpkin seeds Ancho seared scallops with a red chili
Cantina Fajita Salad 9.95 pecan sauce, fried yucca & Poblano grits
Mixed greens in a crispy tortilla bowl, with a Chili Cheeseburgers 9.95
4-cheese blend, pico de gallo & sour cream 4 ground sirloin sliders topped with cheddar/
Choose fajita chicken, steak or shrimp jack blend & green chili sauce, served on sweet
Roasted Poblona Caesar 5.95 rolls with fresh-cut fries
Fresh romaine lettuce in our signature Poblano Tequila Lime Chicken 14.95
dressing, crumbled Cotija cheese & tortilla strips Marinated chicken breast smothered with black
Add chicken, steak or shrimp 9.95 beans & Chiahuahua cheese, served with rice
Tortilla Soup 4.95 Roasted Pork Ranchera 14.95
Chicken & vegetables in a spicy chicken stock Slow roasted pork, with Poblano peppers, tomato
topped with cheeses, tortilla strips & avocado & onions, served with black beans & rice

40 taste 2009
 Baja Mexicana

TacoLu
1183 Beach Blvd.
Jacksonville Beach, FL
GET STARTED! TACOS 32250
Add Guacamole to any taco for .55. (904) 249-TACO (8226)
Guacamole small 4.99/ large 7.99
Made a few minutes ago, with roasted garlic, lime,
Baja Fish Taco 2.95
cilantro & a little salt. “Straight from the streets of Ensenada.” Beer-bat-
tered Mahi served on a homemade corn tortilla, Hours
The Nacholu 6.99 with cabbage, pico, chipotle crema, cilantro & lime. Tuesday -Thursday
You speak. Lu listens! Chips, queso, black beans Bangin’ Shrimp 2.95 11am - 10pm
plus pico de gallo, guacamole and sour cream
make this nacho THE BOMB!!! (You know what that is!) Spicy, Asian-style fried Friday
Add brisket or chicken 2.50 shrimp served with cabbage, lime, chipotle crema 11am - 11pm
on a soft flour tortilla.
Queso Fundido 6.95 Saturday
Fried cheese like you’ve never had before! Pan
Mahi 2.95 10am - 11pm
Fried Cheese smothered in sautéed mushrooms Blackened fish on a freshly-made corn tortilla with
cabbage, homemade mango salsa & crema. Sunday
& roasted garlic.
10am - 10pm
Queso 6.25 TacoLu Verde 2.95
Pulled chicken with our roasted tomatillo sauce, Credit Cards
Translates to “cheese” in English. Yum!
shredded Monterey Jack on a soft flour tortilla. all major credit cards
QUESADILLAS Chingona Chicken 2.95 Reservations Accepted
All served with lettuce, sour cream & house salsa. A spicier version of the Verde taco made with a no
Cheese 6.50 tomatillo/chilies de àrbol salsa, on a freshly made
Chicken 7.50 corn tortilla, plus diced onion & cilantro. Liquor
Avocado Taco 2.95 full service bar
Beef 8.50
Avocado, lettuce, fresh pico de gallo, Cotija cheese Mas Tequila
Add black beans, roasted corn,
spinach or mushrooms for one 1.00 and a dash of our Cilantro Lime vinaigrette. Outdoor Dining
for two 1.50 Brisket 2.95 yes
for up to four 2.00 Beef brisket that has been slow roasted in Dos Food Service After 11 pm
STACKED ENCHILADAS Equis Amber beer, served on a soft flour tortilla
with our homemade Ranchera sauce, poblano pep- no
These enchiladas are served “stacked” instead pers, Cotija cheese, diced onion & cilantro.
of rolled. Layers of fresh-made tortillas, our Banquet Facilities
homemade sauces, meat, cheese…WOW!! Cheeseburger Taco 2.95 no
Roja 8.95 Ground beef, cheese, lettuce, tomato, onions, pick- Catering Available
les & mustard. Get it?
Freshly made corn tortillas, layered with beef yes
brisket that has been slow roasted in Dos Equis Veggie 2.95
Amber beer & smothered in homemade Ranchera A hippie’s delight! Fresh spinach, roasted corn & Entertainment
sauce, a Mexican tomato sauce, and Mexican sautéed mushrooms with Cotija cheese. Even no
cheese. Comes with your choice of one side. sounds good to me!
Valet Parking
Suizas 8.95 SPECIALTY TACOS no
Freshly made corn tortillas, layered with pulled,
roasted chicken, topped with a creamy tomatillo Taco Rosa 3.50 Special Features
sauce & Monterey Jack cheese. Comes with your Seared Ahi Tuna with cucumber-avocado-tomato Everything on TacoLu’s
choice of one side. salsa, chipotle-ponzu sauce & a wasabi-soy sauce. menu is made in our
Not very Mexican, but really, really amazing!
SALADS kitchen with only a few
Lamb 3.50 exceptions. We make
Tacolu Salad 6.99 Roasted Lamb with feta cheese sauce, diced onion everything in house,
Mixed salad greens with avocado, tomatoes, jica- & fresh mint on a freshly made corn tortilla. by hand, fresh every
ma & pepitas (roasted pumpkin seeds). day–often more than
Salmon Taco 3.50
Grape Salsa Salad 6.99 Fresh Salmon on a homemade corn tortilla. Served once or twice a day.
Start with a delicious Grape Chipotle Salsa (red with fresh mango salsa, crema & fresh dill. Guacamole is made
grapes, almonds & a little heat) on mixed greens. throughout the day and
You don’t even need a salad dressing! (But we SIDES corn tortillas are made
have one for you—just in case). two to three times per day.
Cilantro-Spinach Rice 1.95
The Baja Salad 6.99 Black Beans 1.95 Come in and give
Roasted corn, crisp green beans, poblano chilies Frijoles Charros 1.95 different, fresh and
(for a little heat), served on a bed of mixed greens amazing a shot!
with our homemade Cilantro-Lime Vinaigrette. Mexican Street Corn 2.25
Add to any salad Chicken 2.00 The Gringo Salad 2.95
Shrimp 3.00 Mixed greens, tomatoes, cheese. tacolu.com
Mahi, Bangin’ Shrimp or Tuna 4.00 Add The Gringo Salad to any meal for 1.99

Kid’s Menu Available taste 2010 41

 American

The Tree
Steakhouse
11362-1 San Jose Blvd.
Jacksonville, FL 32223
(904) 262-0006 APPETIZERS New York Strip 14 oz U.S. Choice 29.95
Marinated Grilled Whole Unconditionally guaranteed tender
Mushrooms A Tree House specialty 6.95 Filet Mignon 6 oz 23.95 / 8 oz 27.95
Hours Bernaise sauce upon request 10 oz 30.95
Crab Stuffed Mushroom Caps 6.95
Open Daily at 5 pm Made with Mama Shaw’s crab stuffing Filet Kabobs 22.95
Credit Cards Tender filet tips skewered with peppers, onions
Escargot 8.95
& mushrooms marinated in teriyaki & fruit juices
all major credit cards On a grilled portabello mushroom with
(when available)
a garlic crème & pesto sauce
Reservations Accepted To insure your beef entrée is cooked to your
yes Jalapeno Pepper Poppers 6.95
own personal satisfaction, select from:
Filled with crème cheese & deep fried
Vary Rare: cool center • Rare: warm center
Liquor Creole Fried Shrimp 7.95 Medium Rare: hot, red, juicy center
full service bar With a side of sweet & spicy Cajun dipping sauce Medium: pink center • Medium Well: brown center
Outdoor Dining Ahi Tuna single 9.50 / double 17.95 Well Done: heavily charred and dry
no Cajun seared with wasabi, cucumbers, soy (We do not guarantee well done steaks!)
& pickled ginger
Food Service After 11 pm Pork Tenderloin 19.95
Bacon Wrapped Scallops 11.95 Grilled with a Creole mustard
no
VEGETABLES /SALADS À LA CARTE Caribbean Pork 19.95
Banquet Facilities Grilled with Jamaican jerk seasoning & sweet
yes Fresh Asparagus 5.95 red onion ginger sauce
Spinach sautéed or deep fried 4.95
Catering Available Rack of Lamb 28.95
yes Sauteed Mushrooms 3.95 Seven bones, broiled with special seasonings
Steamed Broccoli 4.95 Lobster Tails Two 5-6 oz tails 37.95
Entertainment Plain, butter or Hollandaise
yes One 5-6 oz tail 24.95
Cheese Baked Potato 2.95 *Add a 5-6 oz lobster tail to any entrée for
Valet Parking With cheddar cheese $1 with dinner an additional 17.95
no Stuffed Baked Potato 3.95 Salmon 18.95
$2 with dinner
Special Features Grilled or blackened with Cajun seasonings
Salad Bar Unlimited, as entrée with potato 8.95 Cashew Crusted Grouper 21.95
Piano Bar
Music Wed.-Sat. “Tree House” Salad 7.95 With white whine citrus beurre blanc
Tossed in our house vinaigrette as entrée with potato Fried Shrimp 18.95
Thurs. Jazz Night
Caesar Salad As entrée with potato 7.95 White Atlantic shrimp lightly dusted with
HAPPY HOUR
Sliced Tomatoes 6.95 our special breading
Daily ‘til 7pm
With crumbled bleu cheese, onion & our Chicken 16.95
in our lounge
house vinaigrette 10 oz grilled double chicken breast in our
Banquet Facilities Grilled Chicken Salad (Caesar or House) 11.95 chef’s Italian marinade
for 20 - 50 10 oz marinated chicken breast Chicken Mozzarella 18.95
Daily Specials Topped with sundried tomatoes, grilled onions
ENTRÉES and fresh mozzarella
Wednesdays $10 off All dinners include fresh bread, your choice of a large
bottles of wine baked potato, steak fries, garlic mashed, special fries Caribbean Chicken 17.95
or rice pilaf & unlimited visits to our salad bar, a Caesar Grilled with Jamaican jerk seasoning & sweet
A Tradition In Excellence
salad or our own “Tree House” salad served at your table. red onion ginger sauce
In Jacksonville For
40 Years. Rib-Eye The Best! 2.15 per oz DESSERTS
A long time specialty of Jacksonville’s Finest Steak
House, cut at your table to the desired portion. Crème Brûlée 7.95
thetreesteakhousejax.com Minimum cut for adults: 8 -9 oz (pre-cooked weight). Key Lime Pie Rose’s secret recipe 6.95
We guarantee to cut within an ounce. White Chocolate Bread Pudding 5.95
PRIME RIB Walnut Layer Cake 5.95
Petite Prime Rib Au Jus 20.95
11 oz, seasoned with spices & Dijon mustard
New York Cheesecake 5.95
Henry VIII Cut Au Jus 24.95 Chocolate Strawberry Cheesecake 6.95
16 oz, a meal fit for a king Milky Way Cake 6.95
Menu & prices subject to change.
42 taste 2009
 Continental

Wine Cellar
1314 Prudential Dr.
Jacksonville, FL 32207
(904) 398-8989
DINNER MENU

APPETIZERS ENTRÉES Hours

LUNCH
Creole Style Crab and Shrimp and Scallops 24 Monday - Friday
Lobster Bisque 9 Sautéed with Tomatoes, Baby Spinach, White 11am - 2:15pm
Wine and Garlic, Served Over Angel Hair Pasta
Lump Crab Cake 11 DINNER
Tarragon Mustard and Caper Sauce Cold Water Lobster Tail 36 Monday - Saturday
Deep Fried, Served with Red Pepper Risotto, 5 - 10pm
Grilled Portobello Mushroom 13
Finished with Vanilla Bean-Frangelico
Lobster, Shrimp, Artichoke Hearts, Béarnaise
Cream Sauce Credit Cards
Pan Seared Colossal Scallops 11 all major credit cards
Seared Salmon 23
Pear and Sun Dried Cherry Relish,
Red Curry-Coconut Sauce, Purple Sticky Rice, Reservations Accepted
Gorgonzola Cheese, Port Wine Reduction
Sautéed Bok Choy recommended
Deep Fried Encrusted Asparagus 10 Grilled Fresh Local Grouper 28 Liquor
Lump Crab Meat, Béarnaise full service bar
Lemon, White Wine, Butter Sauce,
Escargot 10 Asparagus Risotto Outdoor Dining
Sautéed with Garlic and Saffron Sauce, yes
Sesame Seared Ahi Tuna 25
Grilled Ciabatta Crostini Food Service After 11 pm
Bok Choy, Napa Cabbage and Bell Peppers,
Crispy Southwestern Tortillas 8 Tossed in Wasabi Vinaigrette, Finished with no
Layered with Chicken, Corn, Peppers, Orange Ponzu Reduction
Banquet Facilities
Red Onion, Cilantro, Roasted Red Pepper Breast of Chicken 21 yes
and Avocado Coulis
Stuffed with Prosciutto, Asparagus and Catering Available
Seared Yellowfin Tuna 10 Monterey Jack Cheese, Deep Fried, Roasted no
Orange-Ponzu Reduction, Wasabi, Red Pepper and Garlic Cream Sauce
Pickled Ginger Entertainment
Roast Duckling 26 no
Smoked Salmon Tartare 9 Crisply Seared, Finished with Grand Marnier-
Truffle Oil, Onion, Capers, Dill Crème Fraîche Peppercorn Sauce Valet Parking
no
Grilled Filet Mignon 29
SALADS Cabernet-Peppercorn Demi-Glace, Crispy Special Features
Baby Greens and Romaine 7 Onions, Dauphinoise Potatoes Top 25 Restaurant
Walnuts, Feta Cheese, Strawberry-Mint — Jacksonville Magazine
Grilled 12 Ounce Rib Eye Steak 29
Vinaigrette Caramelized Shallot-Roasted Garlic Top 500 Restaurant
Classic Caesar 8 Compound Butter — Florida Trend

Moroccan Dry Rubbed Perennial Winner

Bibb Lettuce 12
Award of Excellence
Fresh Berries, Pecan-Crusted Goat Cheese, New Zealand Lamb Chops 27
— Wine Spectator
Vanilla Bean-Champagne Vinaigrette Fresh Mint and Basil Pesto
Three-Course
Hearts of Romaine 9
DESSERT Prix Fixe Menu $29-$31
Artichoke Hearts, Avocado, Smoked Friday & Saturday
Applewood Bacon, Gorgonzola Cheese, Bread Pudding du Jour 7
Half-price wine & cocktails
Tomato Vinaigrette
Classic Crème Brûlée 8 4-7pm daily in Mingle,
Chocolate Truffle Torte our intimate lounge.
with Raspberry Sauce 7 Special appetizer menu
available in Mingle.
Bananas Foster for Two 15

winecellarjax.com

taste 2010 43
 Modern American Fusion Cuisine
LUNCH • DINNER • SUNDAY BRUNCH
PRIVATE DINING • CATERING

112 BARTRAM OAKS WALK, STE. 102

JACKSONVILLE, FL 32259
• (904) 287-0766 •
WWW.BLACKSTONEGRILLE.COM

$ 25
per person
Seating is Limite
d Bride’s
Reservations
Required
NIGHT OUT
with JACKSONVILLE MAGAZINE
A series of 4 intimate & stylish cocktail
gatherings hosted by Jacksonville Magazine
for brides-to-be, featuring the city’s premier
wedding services pros. Attendees will be treat-
ed to a sophisticated evening with drinks &
delicious food, games & a fun panel discussion.

W Fashions W Budgeting W
W Flowers W Goodie Bag W

Spring • Summer • Winter • Fall

Register at www.jacksonvillemag.com

For tickets & details, call (904) 389-3622.

 Pizza
Calzones
Salads
Beer
Wine
Jacksonville
1176 Edgewood Ave. S.
904.389.4442
Fernandina - 925 S. 14th St.
904.321.3400
www.MoonRiverPizza.net
 More than
16 flavors
house made
every day.
Everything from
We Put
Boston Cream & Delicious in
Crème Brûlée to the Palm of
Triple Chocolate &
Wedding Cake. Your Hand

Julington Creek Avondale

Corner of State Rd. 13 & Race Track Rd. Corner of Herschel & St. Johns Ave.
119 Bartram Oaks Walk 4000 St. Johns Ave.
904.683.0709 904.647.7586
M-Th 10am-8pm • F-Sat 10am-10pm M-Sat 11am-7pm
SivadasCupcakery.com
 Jacksonville’s Most Complete Selection of Wines & Spirits

Visit our Riverside

WINE & FULL
SERVICE BAR Liquors & FRIDAY NIGHT
WINE TASTINGS
Mon.-Fri. 5-9 PM Village Wine Shop 5-8 PM

Matching Wine
Over 500 Wines Wines from
by the Glass with People for
$ 4 to $ 4,000
Over 40 Years

IN HISTORIC
FIVE POINTS • 904.354.1001 •
1035 PARK ST. WWW.RIVERSIDELIQUORS.BIZ

Come by boat, bike or car to see what “Old Florida” is all about!

Waterfront Dining
Open Daily at 11am
(except Mon. open 4:30 pm)
Live Entertainment Wed.- Sun.
2032 County Rd. 220
Orange Park, FL 32003
(904) 269-4198
“the beaches finest neighborhood restaurant”
Extensive Wine List • Patio Dining • Full Bar
Complimentary Valet Parking Fri & Sat
Reservations Accepted • Dinner Mon.- Sat. 5pm-close
110 First St., Neptune Beach • (904) 249-5573
www.mezzalunaneptunebeach.com
 RESTAURANT QUALITY
CUISINE WITH THE
CONVENIENCE & VALUE
OF EATING AT HOME

140 Seat FREE WiFi Cafe with

Inside & Outside Seating

Call the Pizza Hot Line 904-288-1130

Take Out or Dine In Only

I-95 10601 SAN JOSE BLVD

We Offer The Highest Quality San Jose Blvd. JACKSONVILLE, FL 32257
(904)288-1100
Natural & Organic Products I-295
#SJDL 0WFO 1J[[B t )PU #BS t 4BMBE #BS
4NPLF ##2 #BS t .BEF UP 0SEFS 4BOEXJDIFT
4PVQ #BS t 4VTIJ  "TJBO &YQSFTT www.wholefoodsmarket.com/jacksonville

Zen
Garden
Voted Best Coffeehouse in Jax 2009

Three Layers &

Come & see the Cellar at Three Layers
what all the present:
BUZZZZZ Cake, Coffee,
is about! Lunch, Beer, Wine,
Music, Art

special events room available | phone 904-355-9791 | www.threelayerscoffeehouse.com

 We really are from Philly!

Newly renovated restaurant

with full liquor license.
Come see our 60-foot Ice Rail Bar
“We can Make it Snow in Florida”

ONE YEAR • 17 MAGAZINES

117 West Adams St | p 904.355.3793 | chewrestaurant.com

DAY!
SUBSCRIBE TO

ONLY $18.95

Call (904) 389-3622

Online jacksonvillemag.com
 Northeast Florida’s Wedding Authority

Bride’s
NIGHT OUT
with JACKSONVILLE MAGAZINE

A series of intimate
cocktail party gatherings
designed to help you great
plan for the biggest
day of your life. wedding
Spring, Summer,
Winter & Fall
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Featuring a $35,000 prize
Learn more at
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Businesses wishing to participate in this exciting promotional opportunity may call (904) 389- 3622.
 233 First Coast Restaurants
AMELIA ISLAND
29 SOUTH 29 S. Third St., 277-7919
BARBARA JEAN’S RESTAURANT 960030 Gateway
Blvd., 277-3700
BEECH STREET GRILL 801 Beech St., 277-3662
BRETT’S WATERWAY CAFÉ 1 S. Front St., 261-2660
CAFÉ KARIBO 27 N. Third St., 277-5269
CRAB TRAP 31 N. Second St., 261-4749
ESPAÑA RESTAURANT & TAPAS 22 S. Fourth St.,
261-7700
JOE’S 2ND STREET BISTRO 14 S. Second St.,
321-2558
KABUKI JAPANESE STEAKHOUSE & SUSHI BAR
Amelia Plaza, 277-8782
MOON RIVER PIZZA 925 S. 14th St., 321-3400
O’KANE’S IRISH PUB 318 Centre St., 261-1000
PEPPER’S MEXICAN GRILL & CANTINA 2128 Sadler
Rd., 272-2011
PLAE Amelia Island Plantation, 277-2132
SALT 4750 Amelia Island Pkwy., The Ritz-Carlton,
491-6746
SLIDERS SEASIDE GRILL 1998 S. Fletcher Ave.,
277-6652
THE SURF 3199 S. Fletcher Ave., 261-5711
T-RAY’S BURGER STATION 202 S. Eighth St., 261-6310
THE VERANDAH RESTAURANT 6800 First Coast Hwy.,
321-5050
AVONDALE, RIVERSIDE & WESTSIDE
13 GYPSIES 887 Stockton St., 389-0330
AL’S PIZZA 1620 Margaret St., 388-8384
BISCOTTIS 3556 St. Johns Ave., 387-2060
THE BLUE FISH RESTAURANT 3551 St. Johns Ave.,
387-0700
BRICK RESTAURANT 3585 St. Johns Ave., 387-0606
THE CASBAH 3628 St. Johns Ave., 981-9966
COOL MOOSE 2708 Park St., 381-4242
DECO BISTRO 1023 Park St., 358-8700
EINSTEIN BROTHERS BAGELS 1661 Riverside Ave.,
Ste. 130, 354-0991
ESPETO BRAZILIAN STEAK HOUSE 4000 St. Johns
Ave., 388-4884
EUROPEAN STREET CAFE 2753 Park St., 384-9999
GRASSROOTS NATURAL MARKET 2007 Park St.,
384-4474
HOVAN MEDITERRANEAN GOURMET 2005-1 Park
St., 381-9394
MOON RIVER PIZZA 1176 Edgewood Ave. S.,
389-4442
MOSSFIRE GRILL 1537 Margaret St., 355-4434
PASTICHE 4260 Herschel St., 387-6213
PIZZA PALACE 1526 King St., 384-8722;
920 Margaret St., 598-1212
RESTAURANT ORSAY 3630 Park St., 381-0909
RIVERSIDE LIQUORS & VILLAGE WINE SHOP 1035
Park St., 354-1001
THE ROW 1521 Riverside Ave., 354-5080
SAKE HOUSE 824 Lomax St., 301-1188
SUSHI CAFÉ 2025 Riverside Ave., 384-2888
52 taste 2010
TOM & BETTY’S RESTAURANT 4409 Roosevelt Blvd.,
387-3311
WEST INN CANTINA 3644 St. Johns Ave., 389-1131
BAYMEADOWS
BROADWAY RISTORANTE & PIZZERIA 10920
Baymeadows Rd., Ste. 3, 519-8000
BUFFALO WILD WINGS GRILL & BAR 9550
Baymeadows Rd., Ste. 10, 448-1293
CHA CHA’S MEXICAN RESTAURANT 9551 Baymeadows
Rd., Ste. 21, 737-9903
INDIA’S RESTAURANT 9802 Baymeadows Rd., Ste.
12, 363-1990
LEMONGRASS 9846 Old Baymeadows Rd., 645-9911
MAYURI INDIAN CUISINE 9551 Baymeadows Rd.,
Ste. 10, 448-5999
MEDITERRANIA RESTAURANT 3877 Baymeadows
Rd., 731-2898
NATIVE SUN NATURAL FOODS MARKET 11030
Baymeadows Rd., 260-2791
PATTAYA THAI GRILLE 9551 Baymeadows Rd., Ste. 1,
646-9506
TIMES GRILL 10915 Baymeadows Rd., 674-2606
BEACHES
11 SOUTH BISTRO BAR 216 11th Ave. S., 241-1112
AL’S PIZZA 303 Atlantic Blvd., 249-0002
ANGIE’S SUBS 1436 Beach Blvd., 246-2519
AZUREA 1 Ocean Blvd., 249-7402
BONEFISH GRILL 2400 S. Third St., 247-4234
BONO’S PIT BAR-B-Q 1307 Atlantic Blvd., 270-2666;
1266 S. Third St., 249-8704
CAMPECHE BAY CANTINA 127 First Ave. N., 249-3322
CARIBBEE KEY 100 N. First St., 270-8940
CHIZU 1227 S. Third St., 241-8455
THE CRAB CAKE FACTORY SEAFOOD BAR & GRILLE
1396 Beach Blvd., 249-4776
DWIGHT’S 1527 Penman Rd., 241-4496
EUROPEAN STREET CAFE 992 Beach Blvd., 249-3001
FIONN MACCOOL’S IRISH PUB & RESTAURANT
333 N. First St., 242-9499
THE FISH COMPANY 725 Atlantic Blvd., Ste. 12,
246-0123
FLY’S TIE 177 Sailfish Dr., 246-4293
GIOVANNI’S 1161 Beach Blvd., 249-7787
HALA SANDWICH SHOP & BAKERY 1451 Atlantic
Blvd., 249-2212
THE HOMESTEAD 1712 Beach Blvd., 247-6820
ICHIBAN 675 N. Third St., 247-8228
JOSEPH’S PIZZA 30 Ocean Blvd., 270-1122
THE LOOP PIZZA GRILL 211 Third St., 241-8479
LYNCH’S IRISH PUB 514 N. First St., 249-5181
MATSU JAPANESE STEAKHOUSE 1515 N. Third St.,
249-4290
MEZZA LUNA RISTORANTE 110 First St., 249-5573
MOJO KITCHEN BBQ PIT & BLUES BAR 1500 Beach
Blvd., 247-6636
NORTH BEACH BISTRO 725 Atlantic Blvd., Ste. 6,
372-4105
ONE HOT COOKIE! CAFÉ 217 N. Third St., 270-2127
PHILLY’S FINEST CHEESE STEAK 1527 N. Third St.,
241-7188
RAGTIME TAVERN SEAFOOD GRILL 207 Atlantic
Blvd., 241-7877
SHELBY’S COFFEE SHOPPE 200 First St., 249-2922
SLIDERS SEAFOOD GRILLE 218 First St., 246-0881
STICKY FINGERS 363 Atlantic Blvd., 241-RIBS
SUN DOG STEAK & SEAFOOD 207 Atlantic Blvd.,
241-8221
TACOLU BAJA MEXICANA 1183 Beach Blvd.,
249-8226
THAI ROOM 1286 S. Third St., 249-8444
TURTLE ISLAND NATURAL FOODS 363 Atlantic Blvd.,
Stes. 7 & 8, 246-2441
DOWNTOWN & SPRINGFIELD
BURRITO GALLERY & BAR 21 E. Adams St., 598-2922
CAFÉ NOLA 333 N. Laura St., 366-6911
CHEW RESTAURANT 117 W. Adams St., 355-3793
CURRENTS RIVERVIEW BISTRO 841 Prudential Dr.,
306-9512
HOLA MEXICAN RESTAURANT 1001 N. Main St.,
356-3100
JAX RIVER CITY CAFÉ 4807 N. Main St., 355-9111
JENKINS QUALITY BARBECUE 830 N. Pearl St.,
353-6388; 5945 New Kings Rd., 765-8515
JOSEPH’S PIZZA & ITALIAN RESTAURANT 7316 N.
Main St., 765-0335
JULIETTE’S BISTRO Omni Jacksonville Hotel,
791-4815
KOJA SUSHI The Jacksonville Landing, 350-9911
THE LONDON BRIDGE ENGLISH PUB & EATERY 100
E. Adams St., 359-0001
THE MUDVILLE GRILLE 120 W. Adams St., 353-0052
SALSARITA’S FRESH CANTINA 840 Nautica Dr.,
Ste. 131, 696-4001
THREE LAYERS A COFFEEHOUSE 1602 Walnut St.,
355-9794
THE TWISTED MARTINI The Jacksonville Landing,
353-TINI
ZODIAC GRILL 128 W. Adams St., 354-8283
FLEMING ISLAND
LA NOPALERA 1571 C.R. 220, Ste. 100, 215-2223
MELLOW MUSHROOM PIZZA 1800 Town Center
Blvd., 541-1999
MERCURY MOON 2015 C.R. 220, 215-8999
MOJO SMOKEHOUSE 1810 Town Center Blvd., 264-
0636
WHITEY’S FISH CAMP 2032 C.R. 220, 269-4198
INTRACOASTAL WEST
AL’S PIZZA 14286 Beach Blvd., 223-0991
BIG T’S GRILL & TAVERN 13500 Beach Blvd., 223-1744
CHRISTOPHER SEAFOOD & COMPANY 11892 Atlantic
Blvd., 796-8880
FIVE GUYS BURGERS AND FRIES 3267 Hodges Blvd.,
992-4680
JERRY’S SPORTS GRILLE & STEAKHOUSE 13170
Atlantic Blvd. Ste. 22., 220-6766
LA NOPALERA 14333 Beach Blvd., 998-1666

MILANO’S RESTAURANT & PIZZERIA 12620 Beach
Blvd., Ste. 4, 646-9119
MOJO KITCHEN 1500 Beach Blvd., 247-6636
MVP’S SPORTS GRILL 12777 Atlantic Blvd.,
221-1090
PAESANO’S RISTORANTE ITALIANO 14185-11 Beach
Blvd., 223-5400
SALERNO’S RISTORANTE & PIZZERIA 4765 Hodges
Blvd., Ste. 7, 821-4350
ZAITOON MEDITERRANEAN GRILL 13475 Atlantic
Blvd., Ste.40, 221-7066
JULINGTON CREEK
BISTRO V: VENNY’S ITALIAN 155 Hampton Point Dr.,
Ste. 5, 230-9799
BRUCCI’S PIZZA 540 S.R. 13, Ste. 10, 287-8317
THE LOOP PIZZA GRILL 450 SR 13, 230-2202
PIZZA PALACE 116 Bartram Oaks Walk, 230-2171
RUSSO’S ITALIAN RESTAURANT 2750 Race Track Rd.,
287-4111
MANDARIN
3 SISTERS’ CHOCOLATE BAR 9965 San Jose Blvd.,
262-9122
BLACKSTONE GRILLE 112 Bartram Oaks Walk, Ste.
102, 287-0766
BONEFISH GRILL 10950 San Jose Blvd., 370-1070
BROOKLYN PIZZA 11406 San Jose Blvd., 288-9211;
13820 Old St. Augustine Rd., 880-0020
CANALLI’S PIZZA 9766 Old St. Augustine Rd.,
262-2220
CLARK’S FISH CAMP 12903 Hood Landing Rd.,
268-3474
DON JUAN’S RESTAURANT 12373 San Jose Blvd.,
268-8722
ENZA’S ITALIAN RESTAURANT 10601 San Jose Blvd.,
268-4458
HARMONIOUS MONKS 10550 Old St. Augustine Rd.,
880-3040
HONG KONG BISTRO 9825 San Jose Blvd., Ste. 29,
292-5286
MANDARIN ALE HOUSE 11112-19 San Jose Blvd.,
292-0003
MIZU SUSHI & GRILL 14965 Old St. Augustine Rd.,
Ste. 124, 880-0889
RENNA’S PIZZA 11111 San Jose Blvd., 292-2300
TREE STEAK HOUSE 11362 San Jose Blvd., 262-0006
ORANGE PARK
BUFFALO WILD WINGS GRILL & BAR 311 Blanding
Blvd., Ste. 11, 213-0293
CANALLI’S PIZZA 1045 Blanding Blvd., 276-4242;
6625 Argyle Forest Blvd., 772-1300
FONDUE HAUS 450 Blanding Blvd., 272-1806
THE HILLTOP 2030 Wells Rd., 272-5959
LA NOPALERA 2004 Kingsley Ave., 276-2776
THE LOOP PIZZA GRILL 530 Wells Rd., 269-0756
POMPEII COAL-FIRED PIZZA 2134 Park Ave.,
264-6116
RISTORANTE SARNELLI 2023 Park Ave., 269-1331
THE ROADHOUSE 231 Blanding Blvd., 264-0611
THAI GARDEN 10 Blanding Blvd., Ste. A, 272-8434
Listed by Neighborhood
PONTE VEDRA
619 OCEAN VIEW 619 Ponte Vedra Blvd., 285-0202
AL’S PIZZA 635 A1A, 543-1494
AQUA GRILL 950 Sawgrass Village Dr., 285-3017
THE AUGUSTINE GRILLE Sawgrass Marriott Golf Re-
sort & Spa, 285-7777
BARBARA JEAN’S RESTAURANT 15 S. Roscoe Blvd.,
280-7522
BRUCCI’S PIZZA 880 A1A, Ste. 8, 280-7677
GALANGAL RESTAURANT 145 Hilden Rd., 827-1150
JJ’S LIBERTY BISTRO 330 A1A N., Ste. 209, 273-7980
LULU’S WATERFRONT GRILLE 301 N. Roscoe Blvd.,
285-0139
THE MEDITERRANEAN 242 Solana Rd., 285-4900
ONE HOT COOKIE! CAFÉ 930 Sawgrass Village,
273-2606
PUSSER’S CARIBBEAN GRILLE 816 A1A N., 280-7766
RESTAURANT MEDURE 818 A1A N., 543-3797
RUTH’S CHRIS STEAK HOUSE 8141 A1A, 285-0014
SALTY ROCK CANTINA 43 PGA Tour Blvd., 280-0931
TRADITIONS 110 Championship Way, 273-3235
URBAN FLATS 330 A1A N., 280-5515
ZOËS KITCHEN 240 A1A, Ste. 5, 273-1100
ST. AUGUSTINE
95 CORDOVA & COBALT LOUNGE 95 Cordova St.,
810-6810
AVILES RESTAURANT 32 Avenida Menendez, 829-9727
BISTRO DE LEON 12 Cathedral Place, 810-2100
CAFÉ ELEVEN 501 A1A Beach Blvd., 460-9311
CAP’S ON THE WATER 435 Myrtle St., 824-8794
CELLAR 6 WINE BAR 6 Aviles St., 827-9055
COLLAGE 60 Hypolita St., 829-0055
CREEKSIDE DINERY 160 Nix Boatyard Rd., 829-6113
DONOVAN’S IRISH PUB 7440 U.S. 1. N., 829-0000
FLORIDA CRACKER CAFÉ 81 St. George St., 829-0397
GYPSY CAB CO. 828 Anastasia Blvd., 824-8244
KINGFISH GRILL 252 Yacht Club Dr., 824-2111
KINGS HEAD BRITISH PUB 6460 U.S. 1, 823-9787
OASIS RESTAURANT & DECK 4000 A1A and Ocean
Trace Rd., 471-3424
O.C. WHITE’S SEAFOOD & SPIRITS 118 Avenida
Menendez, 824-0808
OLD CITY HOUSE INN 115 Cordova St., 826-0184
OPUS 39 39 Cordova St., 824-0402
RAINTREE 102 San Marco Ave., 824-7211
THE REEF 4100 Coastal Highway, 824-8008
SOUTH BEACH GRILL 45 Cubbedge Rd., 471-8700
THE TASTING ROOM 25 Cuna St., 810-2400
SAN MARCO, ST. NICHOLAS
& LAKEWOOD
ATHENS CAFE 6271-7 St. Augustine Rd., 733-1199
b.b.’s 1019 Hendricks Ave., 306-0100
BASIL THAI & SUSHI 1004 Hendricks Ave., 674-0190
BISTRO AIX 1440 San Marco Blvd., 398-1949
BISTRO 41 3563 Philips Highway, Ste. 104, 446-9738
CHART HOUSE 1501 Riverplace Blvd., 398-3353
EUROPEAN STREET CAFE 1704 San Marco Blvd.,
398-9500
THE GROTTO 2012 San Marco Blvd., 398-0726
HAVANA-JAX CAFE 2578 Atlantic Blvd., 399-0609
LA NOPALERA 1629 Hendricks Ave., 399-1768
LAYLA’S OF SAN MARCO 2016 Hendricks Ave.,
398-4610
THE LOOP PIZZA GRILL 2014 San Marco Blvd.,
399-5667
MATTHEW’S AT SAN MARCO 2107 Hendricks Ave.,
396-9922
MOJO BAR-B-QUE 1607 Unversity Blvd. W., 732-7200
METRO DINER 3302 Hendricks Ave., 398-3701
MORTON’S, THE STEAKHOUSE 1510 Riverplace
Blvd., 399-3933
PIZZA PALACE 1959 San Marco Blvd., 399-8815
QIU SUSHI ROCK CAFE 1950 San Marco Blvd.,
399-3305
RIVER CITY BREWING COMPANY 835 Museum Cir.,
398-2299
RUTH’S CHRIS STEAK HOUSE 1201 Riverplace Blvd.,
396-6200
SAKE HOUSE 1478 Riverplace Blvd., 306-2188
TAG (TAKE-AWAY GOURMET) 2130 San Marco Blvd.,
398-6676
TAVERNA 1986 San Marco Blvd., 398-3005
TIDBITS 1076 Hendricks Ave., 396-0528
WINE CELLAR 1314 Prudential Dr., 398-8989
SOUTHSIDE & TOWN CENTER
ALHAMBRA DINNER THEATRE 12000 Beach Blvd.,
641-1212
AL’S PIZZA 8060 Philips Hwy., 731-4300
BLUE BAMBOO 3820 Southside Blvd., 646-1478
CANTINA LAREDO St. John’s Town Center, 997-6110
THE CAPITAL GRILLE St. John’s Town Center, 997-9233
DAVE & BUSTERS 7025 Salisbury Rd., 296-1525
EUROPEAN STREET CAFE 5500 Beach Blvd.,
398-1717
FONTANA ITALIAN RESTAURANT 7605 Beach Blvd.,
805-9755
THE GRAPE St. John’s Town Center, 642-7111
ISLAND GIRL WINE & CIGAR BAR 7860 Gate Pkwy.,
Ste. 115, 854-6060
JJ’S BISTRO DE PARIS 7643 Gate Pkwy., 996-7557
MAGGIANO’S LITTLE ITALY St. Johns Town Center,
380-4360
MELLOW MUSHROOM PIZZA 9734 Deer Lake Court,
997-1955
THE MELTING POT 7860 Gate Pkwy., 642-4900
MITCHELL’S FISH MARKET St. John’s Town Center,
645-3474
OSAKA JAPANESE RESTAURANT 4076 Belfort Rd.,
Ste. 9, 296-7803
SECRET GARDEN CAFÉ 10095 Beach Blvd., 645-0859
SEVEN BRIDGES GRILLE & BREWERY 9735 Gate
Parkway N., 997-1999
SHULA’S 347 GRILL 10605 Deerwood Park Blvd.,
642-0063
*
taste 2010 53
Northeast Florida’s Most Widely Read Magazines

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 the guide

the guide
COMPILED BY THE STAFF & CONTRIBUTORS OF JACKSONVILLE MAGAZINE PHOTOGRAPHY BY BRADLEY STOOKEY

WHAT’S INSIDE:
Duck confit hash with
fingerling potatoes, soft
fried eggs, fresh sage FEATURE ARTICLES
and Tabasco buerre
rouge from ORSAY ESSENTIAL INGREDIENT: SALT..........56
ON THE WATERFRONT ....................58
IF THE “Q” FITS ............................60
HOME GROWN ..............................62
THE PERFECT SANDWICHES ....64 & 66
SWEET REWARDS: BAKERIES ..........68
MADE IN JAX ................................70
TRICK-OR-TREAT COCKTAILS ............71
SUNKEN TREASURE ......................72
TALKING TURKEY ..........................75
SEE FOOD ....................................82
WORLD’S FARE ..............................86
CHOCOLATIERS ..............................87
SWEET & SOUR ..............................89
TOSS UP ......................................91
WANT TO OWN A RESTAURANT? ........93
NIGHTLIFE GUIDE ..........................95
WINE & A MOVIE ....................96 & 98

THE GUIDE: RESTAUNTS BY CUISINE

AMERICAN ....................................57
CHINESE ......................................74
CONTINENTAL ..............................74
CUBAN & CARIBBEAN ....................76
FRENCH ......................................78
FUSION ........................................78
GREEK & MEDITERRANEAN ..............79
HEALTHFUL / ORGANIC....................79
INDIAN ........................................79
IRISH & ENGLISH PUBS ..................79
ITALIAN ........................................81
JAPANESE ....................................84
KOREAN ......................................85
MEXICAN & TEX-MEX ......................85
MIDDLE EASTERN ..........................87
SANDWICHES ................................89
SEAFOOD ......................................90
SPANISH/BRAZILLIAN ....................93
STEAKHOUSES ..............................94
THAI ............................................97
WINE BARS ..................................97

taste 2010 55
 essential ingredient
Local restaurant “shakes” things
Vanilla Bean
Agean
Hiwa Kai
Alderwood
OLDER THAN COINAGE, salt was used as payment in
ancient Rome (the origin of the word “salary” is from the
word “salt”). Salt has been the cause of wars, helped
bring down empires and shaped the borders of kingdoms
and countries. It is plentiful in the sea and found deep un-
derground. It is an integral aspect of human life—from
being a vital electrolyte in the body to acting as a key ele-
ment in nearly every religion. The present-day uses for salt
vary greatly, but one local restaurant, Salt at the Ritz-
Carlton, Amelia Island, has created what it considers the
complete salt experience for its diners. The focus is on
everything salt: salt lamps, rock-salt decorations, salt
samples, salt books, know-it-all salt wait staff and so on.
56 taste 2010
up. by Katie Erba
Black Cypress
Murray River
Chef de Cuisine Richard Gras considers himself a pioneer
in the salt world, incorporating 35 to 40 different salts in
the restaurant’s menu, from appetizers to dessert. Importing
different salts from around the world, Salt’s menu includes
rock salts from the Himalayan Mountains and sea salts
from Hawaii’s Kona Island, as well as specialty salts like
citrus salt (one of Chef Gras’s favorites). The citrus salt is
made by drying skins of citrus fruits, grinding them into a
fine powder, and mixing in white salt with the citrus skin
powder. The search for new exotic salts and innovative
BRADLEY STOOKEY
ways to create and use salt is a never-ending process at
the restaurant. “The sky’s the limit,” Gras says. And the
tongue the final arbiter.
*
Jacksonville Magazine’s Taste
the

Guide
Editor’s note: Menu items mentioned in the
following listings were gathered in late 2008
and are subject to change, as are any prices
posted or details about each restaurant.

AMERICAN
29 South 29 South 3rd St.,
Fernandina Beach (277-7919). The
philosophy in the kitchen of this
1923 renovated home is to take
classics and turn them on their
250 restaurants, bars, shops ears. Think lobster corn dogs with
spicy horseradish ketchup and
and other need-to-know First grilled heart of romaine salad with
Coast “foodie” info. Maytag blue vinaigrette. Chef/owner
favors local providers and ingredi-
ents from the on-site garden. D.
Mozzarella caprese from
MAMMA LUCIA’S
Alhambra Theatre & Dining
12000 Beach Blvd., Southside (641-
1212 alhambrajax.com). A new and
improved Alhambra—the nation’s
oldest professional dinner theatre—
debuted late last year, featuring a
fresh interior design and new
menus created by Matthew Medure.
2010 performance schedule
includes High School Musical,
Cinderella and The Wedding
Singer. D, SB. SEE AD ON PAGE 48
Aqua Grill 950 Sawgrass Village
Dr., Ponte Vedra Beach (285-3017;
aquagrill.net). Since 1988 Aqua
Grill has been wowing guests with
gourmet cuisine and an eclectic
menu featuring certified Angus
Steaks, seafood, live Maine lobster,
pasta, chicken, vegetarian entrées
and more. Enjoy lakefront dining
with outdoor patio seating, or relax
in the full-service bar with large-
screen TVs and satellite. For ban-
quets, Aqua Grill offers a private
dining room or climate-controlled
patio seating with a private bar. L,
D. SEE MENU ON PAGE 22
The Augustine Grill Sawgrass
Marriot, Ponte Vedra Beach (285-
7777). The upscale décor is befit-
ting a restaurant that neighbors the
legendary TPC at Sawgrass golf
club. The menu changes with the
season, but expect a variety of
grilled seafood, steak and chops.
Three-course prix fixe menu may
offer lobster bisque, grilled ribeye
and vanilla bean creme bruleé. D.
SEE AD ON PAGE 77

taste 2010 57
 on the waterfront
15 First Coast restaurants nestled at water’s edge.
Azurea at One Ocean Resort
1 Ocean Blvd., Atlantic Beach; 247-0305
Cuisine Contemporary coastal with an
emphasis on sustainable, locally
grown ingredients
View The only oceanfront eatery in
Atlantic Beach puts diners steps off
the sand.
Barbara Jean’s
15 S. Roscoe Blvd., Ponte Vedra; 280-7522
Cuisine Home-style Southern and
seafood, famous for its crab cakes
View Dockside seats on a lazy and
narrow stretch of the Intracoastal
Waterway; come by boat.
Brett’s Waterway Cafe
1 S. Front St., Fernandina Beach; 261-2660
Cuisine Upscale but unpretentious
seafood, signature salads
View Amelia Island harbor and work-
ing man’s waterfront, in the heart of
Downtown Fernandina
Cap’s On the Water
4325 Myrtle St., 824-8794
Cuisine Seafood, steaks and pasta;
don’t pass on the raw bar items.
View Awesome sunsets over a particu-
larly wide stretch of the Intracoastal
Waterway north of St. Augustine
Casa Marina
691 1st St., Jacksonville Beach, 270-0025
Cuisine Sophisticated continental
58 taste 2010
RIVER CITY
BREWING CO.
flavors, emphasis on seafood, as well
as rack of lamb and filet mignon
View Cozy dining room with plenty of
window seats; Penthouse Lounge
provides the best ocean views.
Chart House
1501 Riverplace Blvd., Southbank; 398-3353
Cuisine Fine dining featuring an
eclectic mix of steaks and seafood;
save room for chocolate lava cake.
View Downtown’s Main Street Bridge
and the St. Johns River can be seen
from nearly every seat.
Joe’s Crab Shack
6 Beach Blvd., Jacksonville Beach, 249-6160
Cuisine Lots of seafood choices, and
a kid-friendly menu matches the
atmosphere.
View A handful of deck tables provide
views of Jacksonville Beach and the
historic lifeguard station.
Lulu’s Waterfront Grille
301 N. Roscoe Blvd., Ponte Vedra; 285-0139
Cuisine Casual and tasty seafood
favorites like the “kings” crab cake
sandwich basket
View A pretty ribbon of the Intracoastal
thin enough to hit a golf ball across
O.C. White’s
118 Avenida Menendez, St. Augustine, 824-0808
Cuisine Surf and turf spiced with
island flavors, coconut shrimp, New
York strip steak
View Climb to the second floor for
postcard views of Downtown St.
Augustine and the bayfront.
The Reef
4100 Coastal Hwy., Vilano Beach, 824-8008
Cuisine Saffron mussels, conch fritters,
citrus salmon and seared scallops
View Perched high on dunes overlook-
ing the Atlantic and quiet stretch of
beach south of Ponte Vedra
River City Brewing Co.
835 Museum Cir., Downtown, 398-2299
Cuisine Lengthy menu covers all the
bases from crispy calamari to Cajun
ribeye; on-site micro-brewery.
View Huge deck and enormous win-
dows provide panoramic views of the
Downtown skyline.
Ruth’s Chris Steakhouse
1201 Riverplace Blvd., Southbank; 396-6200
Cuisine Beef is what’s for dinner here,
with hand-cut aged steaks the
chain’s signature specialty.
View Posh interior dresses up this
venue for picturesque views of the
city skyline.
Salt at The Ritz-Carlton,
Amelia Island
4750 Amelia Island Pkwy.; 277-1100
Cuisine Fine dining at its finest, foie
gras, crab salad, bison strip loin,
Maine lobster
View The sandy dunes of Amelia
Island and the Atlantic Ocean
The Sandollar Restaurant &
Marina
9716 Heckscher Dr., Jacksonville; 251-2449
Cuisine Nothing fancy here, but all
your fried and broiled seafood
favorites
View Lots of boat traffic entering and
exiting the St. Johns River
Sliders
1998 S. Fletcher Ave., Fernandina Beach; 491-
5499
BRADLEY STOOKEY
Cuisine Plenty of seafood, sandwiches,
Southern-style classics, crab burger
View Pub-like atmosphere set right
next to the beach
*

Azurea One Ocean Blvd., Atlantic
Beach (247-0305). Tucked inside
the hotel One Ocean, and through
an arching, blue-lit tunnel. The
décor is upscale and progressive
and, combined with the sumptuous
menu and on-staff sommelier,
invites a spirit of indulgence. In little
less than a year, Azurea has become
a fashionable beach dining spot, so
reservations are strongly encouraged.
L, D. SEE MENU ON PAGE 8
b.b.’s 1019 Hendricks Ave., San
Marco (306-0100). There’s a defi-
nite buzz about this hip San Marco
bistro. Its upscale comfort food,
which includes prosciutto-wrapped
pork chops or mushroom triangoli
ravioli (specials change daily) with
to-die-for desserts, have patrons—a
mixed bag of hipster yuppies, soc-
cer moms and empty nesters—lin-
ing up. L, D.
Back Porch Café 3031 Monument
Rd., Arlington (998-9918). The
restaurant’s interior is country cot-
tage with low-hanging light fixtures
and wrought iron décor contrasted
with faux windows and a white pick-
et fence. The lunch menu contains
a variety of Americana cuisine like
the Back Porch Burger and Café
Club, and a few surprises, like the
spanakopita, a Greek spinach pie.
Dinner offers dishes like Yankee pot
roast and fish & chips. B, L, D.
Barbara Jean’s 15 S. Roscoe
Blvd., Ponte Vedra Beach (280-
7522); 960030 Gateway Blvd.,
Amelia Island (277-3700). The sig-
nature element of the waterside
restaurant is the expansive view pro-
vided by the 100-foot deck overlook-
ing the Intracoastal Waterway. A seat
outdoors can be tough to come by
when the sun is shining. The atmos-
phere is ideal for meals like the
coastal platter, a heaping portion of
battered fried shrimp, fish and a
crab cake. Save room for the choco-
late “stuff” at the end of the meal.
B (weekends and holidays), L, D.
Beach Hut Café 1281 3rd St. S.,
Jacksonville Beach (249-3516). It’s
been a breakfast tradition in
Jacksonville Beach for some 20
years. The picnic tables at the
surfer’s hangout fill up fast, but the
Shrimp and
avocado
appetizer from
BLACKSTONE
GRILLE
food is worth the wait. Breakfast is
served any time of the day, seven
days a week. Early birds dine for
less than $3 weekdays before 8
AM. Griddlecakes, eggs Benedict
and egg riders are popular breakfast
selections. Sandwiches, hot dogs
and hot plate specials including
ham and cabbage and meatloaf are
what’s for lunch. B, L.
Beach Road Chicken Dinners
4132 Atlantic Blvd., St. Nicholas
(398-7980). Beach Road has been
serving fried chicken, biscuits, fries
and sweet tea to area families since
the 1930s. The Jacksonville dining
landmark serves family-style meals
with all the fixings you can handle.
The chicken dinner, four pieces of
white meat, dark meat or a combi-
nation, is a classic, $9. All dinners
come with unlimited helpings of
biscuits and gravy, cole slaw, cream
peas, mashed potatoes, rice and
french fries. Save room for the
lemon and lime pies. D.
Beech Street Grill 801 Beech
St., Fernandina Beach (277-3662).
Located in a restored 1889 home
in historic Fernandina Beach, this
fine dining establishment caters to
guests seeking comfort in their
the guide
“worldly cuisine” with entrées like
grilled tenderloin of beef with
apple-smoked bacon and sautéed
lobster and crab Savannah over
linguine. D.
Benny’s Steak & Seafood
Jacksonville Landing, Downtown
(301-1014). Enjoy front row views
of the St. Johns River while enjoy-
ing a menu laced with fried cala-
mari, mussels Milanese, gator tail,
conch fritters and a variety of fish
entrées. L, D.
Billy’s Boat House Grill 2321
Beach Blvd., Jacksonville Beach
(241-9771). Situated on the
Intracoastal Waterway, Billy’s is one
of few remaining waterfront restau-
rants in Jax Beach. The menu leans
toward seafood with shrimp, little
neck clams, conch chowder and
fried oysters, which can be enjoyed
on the deck or indoors. L, D, SB.
Biscottis 3669 St. Johns Ave.,
Avondale (387-2060). One of the
few places where you can be seat-
ed between a Red Hat Society
member and a purple-haired cre-
ative director, this Avondale insti-
tution specializes in innovative
updates on old favorites like meat-
loaf served with apricot marinara
taste 2010 59
 if the Q fits
“ ”
You can’t have barbecue without smoke and sauce.
THE FOOD SCIENCE OF BARBECUE
cooking is fairly straightforward—low
heat and smoke breaks down the
collagen in meat and tenderizes the
tougher cuts. Good sauce and plenty
of sides like corn, slaw and beans just
make it taste all that much better.
Jacksonville has no shortage of
barbecue joints. Here are just a few.
Bono’s BBQ
4907 Beach Blvd. (398-4248)
Plus multiple other locations
Bull’s Bar-B-Q
8602 Baymeadows Rd. (739-3874)
Dave’s Brick Pit BarBQ
445 N. State Rd. 13, Ste. 8 (287-
2607) Plus 2 other locations
60 taste 2010
Down South Barbecue
830-16 A1A N. (273-9902)
Fred Cotten Bar-B-Q
2623 N. Main St. (356-8274)
Hickory House Barbecue
8209 W. Beaver St., Ste. 200
(786-4616)
Hunter’s Barbecue
604 New Berlin Rd. (757-7504)
Jack’s BBQ
691 A1A Beach Blvd. (460-8100)
Jenkins Quality Barbeque
830 N. Pearl St. (353-6388)
Plus 3 other locations
Mojo Bar-B-Que
1607 University Blvd. W. (732-7200);
1500 Beach Blvd., (247-6636);
MOJO BAR-B-QUE
1810 Town Center Blvd., Fleming Island
(264-0636)
Monroe’s Smokehouse Bar-B-Q
4838 Highway Ave. (389-5551)
Sonny’s Real Pit Bar-B-Q
1923 S. Lane Ave. (786-0081)
Plus multiple other locations
Sticky Fingers
8129 Point Meadows Way, Southside
(493-RIBS); 363 Atlantic Blvd.,
Atlantic Beach (241-RIBS); 13150 City
Station Dr., Northside (309-RIBS)
Tombo’s Backporch Barbecue
8929 Philips Hwy. (363-0990)
BRADLEY STOOKEY
Woody’s Bar-B-Q
9825-46 San Jose Blvd. (262-3955)
Plus multiple other locations
*

Southwestern blackened Ahi tuna
salad from Nineteen TPC SAWGRASS
sauce and duck confit pizza (din-
ner specials change daily). Local
painters display their works in the
dining room, but the real works of
art are in the dessert case. L, D, SB.
Bistro 41° 3563 Philips Hwy., Ste.
104 (446-9738). New, casual
eatery serves a variety of quick
breakfast and lunch favorites. The
menu of burgers, sandwiches,
soups and salads is padded with
house specialties like grilled lamb
and falafel and daily specials
including grilled pork chops on
Wednesday. B, L.
Blackstone Grille 112 Bartram
Oaks Walk, Julington Creek (287-
0766; blackstone-grille.com).
Serving a variety of meat and
seafood entrées like pan-seared
sea bass, filet mignon au poivre
and scallop and shrimp Newburg.
Private dining room. Upscale. L, D,
SB. SEE AD ON PAGE 44
Brick Restaurant 3585 St. Johns
Ave., Avondale (387-0606). Food
might be the main attraction (reg-
ulars swear by the grilled salmon
salad, Kobe beef burger and prime
rib), but it’s not the only thing that
draws guests into The Brick.
Outdoor seating (complete with
misters or heaters depending on
the weather), live music (usually
of the groovy, jazzy variety) and a
happening bar also make it an
Avondale hotspot. L, D, SB.
Café Karibo 27 N. Third St.,
Fernandina Beach (277-5269). Café
Karibo's menu comprises a diverse
collection of light and tasty fare,
ranging from salads and sandwiches
at lunch to southern and more eth-
nic dishes for dinner. If the weather
is nice, enjoy your meal in the gar-
den courtyard under the shade of a
lush oak canopy. L, D.
Café Nola Museum of Contemporary
Art Jacksonville, 333 N. Laura St.,
Downtown (366-6911). Located on
the ground floor of the stunning art
museum, Café Nola serves dishes
such as shrimp and grits, vegetarian
lasagna, roasted salmon and
asparagus goat cheese salad. While
the guide
there, check out the art upstairs
and the gift items in the shop. L, D.
Chew Restaurant 117 W. Adams
St., Downtown (355-3793;
chewrestaurant.com). People with a
passion for food is how the staff of
Chew describe themselves—and
it’s evident in everything they do
(they’ve got 15 different varieties
of tea, for Pete’s sake!). Lunch
consists of soups, salads and
“high-end, handcrafted sandwich-
es,” like the fried green tomato
BLT and croque-monsieur. The
stylish Downtown eatery also serves
dinner Thursday-Saturday with
entrées including cumin roasted
rack of lamb and filet mignon bor-
delaise. L, D. SEE AD ON PAGE 50
Cool Moose Café 2708 Park St.,
Riverside (381-4242). Every neigh-
borhood needs a cozy, friendly cof-
fee shop, and in Riverside it’s Cool
Moose. Many locals start their day
at the Moose with a cup of joe and
the newspaper. Others come for
the bagels and muffins for break-
fast. Full breakfast and sandwich-
taste 2010 61
 home grown
You don’t need a green thumb to get garden-fresh
produce, just a trip to the local farmers market. by Kerry Speckman
EVEN THE MOST IDEALISTIC OPTIMIST wearing the thick-
est rose-colored glasses could not have predicted what hap-
pened at the opening of the Riverside Arts Market on April
4 of last year. Created to provide local artists and farmers
with an accessible marketplace for their goods, RAM was
expected to attract about a thousand visitors on opening
day. The predictions were off by about 39,000.
The fact that a fledgling bazaar of paintings and pota-
toes—located under a bridge, no less—drew so many
people certainly had something to do with the thousands
of hours organizers spent on researching, planning and pro-
moting it. But judging from the number of similar markets
popping up these days, it’s an idea whose time had come.
According to the U.S Department of Agriculture, there
were 4,685 farmers markets operating throughout the
United States last year, an increase of more than 167 per-
cent since 1994 when the agency published its first direc-
tory of farmers markets.
The USDA attributes the growth of farmers markets, in
large part, to consumers’ continuing interest in purchasing
produce directly from area growers as a means of ensuring
its freshness and supporting the local economy. And be-
cause markets offer an “urban/farm linkage” that didn’t
previously exist on any large scale, farmers and distributors
seek out opportunities to develop a personal relationship
with customers, cultivate customer loyalty and, of course,
sell more of their product.
That farmers markets have become so popular comes as
no surprise to Martin Kabaki of Global GreenUp. Kabaki grew
up “very, very poor” in Kenya where sustainability was a ne-
cessity. His family had a small farm where they grew produce
and raised livestock for their own consumption. And every vil-
lage held its own farmers market one to two times a week.
“It didn’t make sense to me. Why would someone pay
more money for tomatoes that they didn’t know how long
ago they were picked or meat when they didn’t know when
the cow was slaughtered?” he says. “It’s only fair to know
where your food comes from.”
Wanting to bring his passion for buying local and living
sustainably to Jacksonville, Kabaki and his wife Purity
Gikunju, also a native of Kenya, started Global GreenUp, a
company devoted to raising awareness of global warming
and “going green.” Currently, they own and operate the
Jacksonville Green Expo, the St. Johns Town Center Farmers
& Arts Market and the Mandarin Farmers Market. The com-
pany’s latest project, the Orange Park Farmers Market,
opened in early October.
Created eight years ago by Downtown Vision to attract
visitors to the Downtown area, the Hemming Plaza Market
has succeeded, in part, because it remains responsive to
62 taste 2010
both customers and vendors. Pamela Elms, director of mar-
keting for Downtown Vision, says the weekly event has had
to adapt to the laws of supply and demand, meaning it more
closely resembles a city market than a farmers market.
“Some growers, especially those who live farther outside
the perimeter of the city, need to sustain a certain level of
traffic to make it worth it for them to load up a truck and
haul it to the market,” she says. “We understood that and
added in a mix of other products and entertainment.” On
any given Friday afternoon, visitors to the Hemming Plaza
Market will find vendors with fresh fruits and vegetables,
fresh-cut flowers, baked goods, handmade jewelry, and
seasonal arts and crafts. They might also hear live music or
poetry readings or get a massage.
The granddaddy of them all—in all senses of the word—
is the Jacksonville Farmers Market. Founded in 1938, it’s
the oldest farmers market in the state with more than 100
farmers and wholesale companies selling fresh produce and
occasionally livestock from dawn to dusk, 365 days a year.
According to Assistant Manager Sammie Jackson, the
multitude of vendors is only one of the reasons people shop
at the Jacksonville Farmers Market.
“Our produce is fresher than you’re going to find at the
store. You won’t see old or damaged fruit lying around. We
dump that stuff quick,” he says. “A lot of people shop here
because they can save a lot of money; like right now, you
can get two watermelons for $5. You can also buy in bulk. A
box of peaches is only $8 to $10. You can’t beat that.”
DR. WAYNE WOOD
Kabaki offers another explanation for the popularity of
local farmers markets. “The green movement has had a big
impact. People want to know where their food came from.
*
They’re also looking for food that’s organic,” he says.

es, wraps, panini and soup for
lunch. B, L, SB.
Copeland’s Famous New
Orleans Bar & Restaurant
4310 Southside Blvd., Southside
(998-4414). Fried seafood, red
beans and rice, blackened fish,
red potatoes, shrimp etouffé,
andouille sausage—all the flavors
we think of when remembering
New Orleans come to mind at
Copeland’s, a franchise operation
brought to us by the founder of
Popeye’s chicken. Finding parking
can be a real challenge. L, D.
Cortessés Bistro & Flamingo
Room 172 San Marco Ave., St.
Augustine (825-6775). Casual
dining featuring Minorcan fish
stew, herb-crusted lamb chops,
Angus beef tenderloin and specialty
coffee and espresso drinks. Live
music played in the courtyard most
nights. Private parties hosted in
the wine cellar room. L, D.
Veggie burger from
CAFE KARIBO
Cruiser’s Grill 319 23rd Ave. S.,
Jacksonville Beach (270-0356);
3 St. George St., St. Augustine
(824-6993); 5613-1 San Jose Blvd.
(737-2874). For more than 10
years, beachgoers have looked to
the original Cruiser’s Grill in
Jacksonville Beach for a good
greasy burger and cheese fries
served with ranch dressing. Patrons
can dine inside to the sounds of the
kitchen staff yelling out when an
order is done, or sit outside at a
number of covered picnic tables.
Nothing on the menu is over $7
and nothing beats the free Tootsie
Pops for dessert. L, D.
Dave & Buster’s I-95 and J.
Turner Butler Blvd., Southside (296-
1525). The lengthy menu is laced
with everything from sandwiches
and salads to ribs and steak. Most
diners come for the fun and
games of the Million Dollar
Midway. It’s loud and festive with
dozens of arcade games. L, D.
the guide
Deco Bistro 1023 Park St.,
Riverside (358-8704). Ginger pork
medallions, filet mignon, tuna steak
and tomato salad, and chicken and
rosemary cream are among the
menu standouts at this new eatery.
Offering sidewalk dining, banquet
room and a private patio. L, D, SB.
SEE MENU ON PAGE 12
Ellen’s Kitchen 1824 3rd St. S.,
Jacksonville Beach (246-1572).
This bustling diner has been serving
traditional breakfast favorites for
over 40 years. And, although they
are served all day, lunch fare also
graces the menu. Tables inside are
jam-packed together, and the week-
ends are always a busy time—a line
out the door is common on
Sundays. B, L.
Five Guys Burgers & Fries
1620 Margaret St., Riverside (425-
3380) plus several other locations.
The menu at this franchise opera-
tion with about 8 area locations is
simple enough—burgers, hot dogs,
fries and drinks. That’s about it. You
won’t leave hungry, as portions are
huge. The fries are awesome. L, D.
The Fox Restaurant 3580 St.
Johns Ave., Avondale (387-2669). A
culinary institution known for food
as well as its ambiance—a quaint
1950s atmosphere mixed with folk
art and customer doodles wedged
into picture frames—The Fox serves
up diner-style breakfast and lunch
daily. A local favorite, a line out the
door is virtually guaranteed in the
mornings. B, L.
Grinders Café 10230 Atlantic
Blvd., Atlantic Beach (725-2712).
Offering southern favorites like fried
chicken with gravy, collard greens
and friend okra, the southern cui-
sine at Grinders Café comes pretty
close to what grandma used to
make. On the lighter side, the menu
also features subs and salads. Be
prepared to wait a few minutes for a
table at lunch, though, as regulars
roll in early. L, D.
Grumpy’s 834 Kingsley Ave., Orange
Park (215-1956). Offers breakfast
and lunch to diners who don’t
require fancy frills. Have a deli
sandwich like ham, turkey and
taste 2010 63
 the perfect sandwich
Chicken satay club by
Chef Dennis Chan.
A SANDWICH IS THE ULTIMATE comfort
food—filling and yet simple to make. So
it would only befit that the “perfect”
sandwich marry one’s favorite flavors,
regardless of the ingredients. Chef Den-
nis Chan, owner of Blue Bamboo, puts a
Thai spin on the traditional club sand-
wich, using peanut-lime sauce and fried
onions in place of cheese and bacon.
Blend ingredients for peanut-lime dress-
ing (recipe below) and set aside. Season
a skinless, boneless chicken breast with
salt and pepper, grill until done and cut
in half horizontally. Slice some red onion,
dust with flour, salt and pepper, and fry
until golden. Take three thin slices of
bread (any crusty bread like French or
Italian will do), and toast or grill as
desired. Place lettuce and 1/2 breast on
bottom bread slice; spoon peanut-lime
dressing on top. On another piece of
bread, place fried onions, and slices of
tomato and hothouse cucumber; spoon
sweet chile sauce on top. Assemble and
top with third piece of bread (you may
use club toothpicks or bamboo skewers to
keep everything together). “It’s a little
salty, sweet and spicy,” Chan says. “In
classic chicken satay, a cucumber relish
and peanut sauce are served to accompa-
ny chicken skewers. I’ve just taken those
flavors and made a sandwich out of
them.”

Peanut-Lime Dressing
2 Tbsp. peanut butter
2 Tbsp. peanut oil
1 Tbsp. sweet chile sauce
1 Tbsp. soy sauce
1 tsp. pickled ginger
BRADLEY STOOKEY

1 tsp. lime juice

1 tsp. rice wine vinegar
*

64 taste 2010
 the guide
roast beef combo, which comes abuzz with activity. The regional Mellow Mushroom 1018-2 N.
with a choice of potato salad, Florida cuisine includes a variety 3rd St., Jacksonville Beach (241-
coleslaw, applesauce, baked beans of seafood, pasta and chicken 5600). Pizzas, live music, big
or French fries. Top it off with entrées, as well as hand-cut screen TV sports, trivia nights and
some housemade cookies. B, L. Buckhead beef. The J Bar, adja- happy hour specials are big draws
cent to the restaurant, serves a to the three area Mellow Mushroom
Gypsy Cab Co. 828 Anastasia tapas menu ideal for theatre ultra casual pizza pubs. L, D.
Blvd., St. Augustine (824-8244).
patrons. B, L, D. SEE MENU ON PAGE 30
This long-time Old City hotspot Metro Diner 3302 Hendricks Ave.,
keeps customers lining up out Landshark Cafe 1728 3rd St., N., San Marco (398-3701). The interior
front with a frequently changing Jacksonville Beach (246-6024). atmosphere is reminiscent of the
menu, linguini with clam sauce, Dress-down casual atmosphere art deco era, with black and silver
veal pesada, braised lamb shank, and menu full of bar eats- wings, vintage bar stools overlooking an
and similar fare. Next door bar soft tacos, Angus burgers, fish and open kitchen where cooks flip
serves tapas and hosts live music chips and more; nothing over $15. pancakes and burgers. Other dish-
and comedy acts. L, D, SB. Live music on the weekends. L, D. es include the meatloaf plate,
Ham’s Restaurant 4530 St. tuna melt and big fish sandwich.
The Loop Pizza Grill Multiple Don’t forget to check the black-
Johns Ave., Westside (381-6767). locations (looppizzagrill.com). The
This restaurant wears its family board for breakfast and lunch spe-
26-year-old homegrown franchise cials. B, L, SB. SEE MENU ON PAGE 34
friendliness as a badge of honor. counts more than 10 restaurants
Americana menu features baby in the Jacksonville area in its fold. Mojo Bar-B-Que 1607 University
back ribs, fried seafood, ribeye Each location has a slightly differ- Blvd. W., Lakewood (732-7200);
steaks, pasta and homestyle turkey ent interior layout, but the opera- Mojo Kitchen 1500 Beach
dinners on Sunday. Dozens of TVs tion runs the same. Order at the Blvd., Jacksonville Beach (247-
and cheeseburgers keep the kids counter and help yourself to 6636); Mojo Smokehouse
happy. L, D. drinks, except for the beer and 1810 Town Center Blvd., Orange
wine. The menu runs the gamut Park (264-0636). Southern folk art
Harpoon Louie’s 4070-9 Herschel
from tomato bisque soup and chili decorates these barbecue joints
St., Avondale (389-5631). It’s an
with cheddar and onion to enor- serving pulled pork, chipotle BBQ
Avondale staple that overlooks tiny
mous burgers and grilled chicken chicken wings, Brunswick stew,
Fishweir Creek. When the weather
sandwiches. Pizzas may be blackened catfish po’ boy, Texas
permits, the big deck out back is
ordered with either thin or thick beef brisket, hickory-smoked
the preferred spot for regulars. The
crust and topped with tasty things chicken, Mojo spareribs and North
menu’s “school loan special” comes
like spicy cilantro chicken. L, D. Carolina pork shoulder. L, D.
with a dozen chicken wings, a side
SEE MENU ON PAGE 31 SEE AD ON PAGE 3
of fries and a pitcher of beer for
about $13. Burgers and salads
attract a healthy portion of customer
attention, as does the blackened
grouper sandwich. L, D.
Joe’s 2nd Street Bistro 14 S.
Second St., Fernandina Beach (321-
2558). Chef Joe Robucci describes
his cuisine as New American with
Italian, French, Creole, Asian and
South of the Border influences,
but “eclectic” works just fine for
us. Guests can sup on Asian bar-
bequed duckling, grilled leg of
lamb and seafood fricassee inside
the restored turn-of-the-century
home or al fresco in the New
Orleans-inspired courtyard. D.
Juliette’s Bistro Omni
Jacksonville Hotel, 245 Water St.,
Downtown (355-6664). Given its
location in the lobby of the Omni
Jacksonville Hotel, Juliette’s Bistro Fried Artichokes from
is an upscale, yet cozy, eatery BLUE BAMBOO

taste 2010 65
 the perfect
sandwich 2
Village Veggie by the
Village Bread Café
ALETA AND JIM ANDERSON, former b&b owners
and now managers of the Village Bread Café on
Philips Highway near University Boulevard, don’t
claim to be professional chefs. But they know a
great sandwich when they taste one.
“I wouldn’t call myself a sandwich master, but
I know what kind of food goes well together and
tastes good,” Jim says.
The couple developed the menu at the café,
which uses fresh-baked bread from its neighbor-
ing bakery, and they offered the Village Veggie as
their rendition of this edition’s “perfect sandwich.”
“In Jacksonville, there aren’t a lot of places
that you can get a good veggie sandwich,” Aleta
says. “We really load ours up, which is the modus
operandi for all our sandwiches.”
To make the veggie-laden dish, start with two
slices of whole-grain bread. (Most sandwiches at
the café are grilled or use toasted bread, but not
this one.) The Andersons use their multi-grain, a
whole-wheat loaf loaded with sunflower, poppy
and sesame seeds. In a food processor, mix some
honey, walnuts and cream cheese to taste until
creamy. Spread it on one slice. Mash some Hass
avocado with lemon juice and smear it on the
other slice. Layer roasted red peppers, mixed
greens, sliced tomatoes, red onion rings, sliced
cucumbers and provolone cheese on top of one
slice.
Jim says the secret to a tasty sandwich is to
use the freshest ingredients available. Using
veggies fresh from the refrigerator makes the dish
extra refreshing. Sprinkle some oregano and extra
virgin olive oil on top and cover with other slice of
bread.
*
BRADLEY STOOKEY

66 taste 2010

Nineteen TPC Sawgrass Clubhouse,
Ponte Vedra Beach (273-3235). A
couple of years ago the PGA Tour
built themselves a gorgeous new
clubhouse at Sawgrass—and then
they invited everybody inside. The
club is members-only but Nineteen
is open to all, from sun up to sun
down. The menu features Black
Angus sliders, Southwest spring
rolls, smoked turkey panini, Tuscan
meatloaf and steak frites. B, L, D.
SEE AD ON BACK COVER
Opus 39 39 Cordova St., St.
Augustine (824-0402). Chef Michael
McMillan has raised the bar on
fine dining in the Oldest City with
his charming bistro that special-
izes in contemporary American
cuisine. His menu takes its lead
from the seasons—wild Tasmanian
salmon, grilled grouper, pan-roasted
Flank steak carne asada
from ELEVEN SOUTH
duck, grilled beef tenderloin and
chocolate ganache. Multi-course
meals change nightly with wine
pairings available. Reservations
are recommended. Visit the
attatched bakery for breakfast pas-
tries and artisan breads. D.
Original Pancake House
St. Johns Town Center (997-6088).
As the name implies, the breakfast
joint specializes in dozens of differ-
ent pancakes, omelets, Danishes
and crepes. Signature dishes
include apple pancakes, strawberry
waffles, mushroom and vegetarian
omelets and Danish cherry crepes.
The choice of flavored flapjacks is
exhaustive, including banana, blue-
berry, buttermilk, buckwheat, wheat
germ, Swedish, Georgia pecan and
coconut. The sourdough French
toast is darn good, too. B, L, D.
the guide
Philly’s Finest 1527 3rd St. N.,
Jacksonville Beach (241-7188).
Philly’s Finest boasts nine varieties
cheese steaks along with pub
favorites- wings, cheese fries and
onion rings as well as pizzas and
stromboli, hoagies and salads.
Check out the Ice Bar. Eagles and
Phillies fans always welcome. L, D.
SEE AD ON PAGE 50
Pengree’s Restaurant 556
Kingsley Ave., Orange Park (278-
0089). Serves breakfast every day of
the week with a menu including all
the classics like pancakes, French
toast, bacon and eggs. Try the fritta-
ta omelet, which is sautéed with
chicken breast and mushrooms and
filled with marinara and mozzarella
cheese. Dinner is served on Fridays.
B, L.
_
PLAE 80 Amelia Village Cir., Amelia
Island (277-2132). Surprisingly
trendy for conservative Amelia
Island, this “adult contemporary”
restaurant with leather booths and
dim lighting apparently caters to
People who like to Laugh And Eat
(P-L-A-E, get it?). Customer
favorites include grilled shrimp
with mustard vinaigrette, pistachio
encrusted lamb loin and tuna
tartare with avocado wasabi. D.
Potter’s House Soul Food
Bistro 5310 Lenox Ave.,
Jacksonville (394-0860). Located in
the Westside's Normandy mall, this
establishment was opened by the
Potter’s House Christian fellowship
church, and specializes in tradition-
al southern fare. Food is served
cafeteria style and customers take a
seat at one of the many tables in
the large dining room. Patrons have
a choice of a personal or family
sized entrée, complete with sides,
cornbread and desert. Catering is
also available. L, D.
Raintree Restaurant &
Steakhouse 102 San Marco Ave.,
St. Augustine (824-7211). Set in a
historic home, serving beef
Wellington, rack of lamb, ahi tuna,
Maine lobster, vegetarian and
low-carb entrées. The dessert bar
features bananas Foster, crepes,
cappuccino and espresso. Banquet
rooms and a cozy brick patio. D.
taste 2010 67
 sweet rewards
Have your cake—and eat it, too.
IT SOUNDS SO SIMPLE. Mix a little Choux Designer Cakes Kakes by Katie
sugar, eggs, flour, milk and place it & Pastries 716-9915
all in a hot oven. Oh, if only creating 2540 Oak St., 955-3398 kakesbykatie.com
a delicious cake were that easy. If chouxbakery.com
Let Them Eat Cake
you’d rather leave it to the pros, Cinotti’s Bakery 3604 St. Johns Ave., 389-2122
perhaps one of the bakeries listed 1523 Penman Rd., Jacksonville Beach, asweetbakery.com
here can fill your order. 246-1728
cinottisbakery.com
LuLi’s Cupcakes
Bakery Moderne 35 San Marco Ave., Suite 2,
Cupcake Girls Dessert Company St. Augustine, 824-5280
869 Stockton St. #6, 389-7117
bakerymoderne.com 13546-2 Beach Blvd., 992-4979 luliscupcakes.com
cupcakegirlsdessertcompany.com
The Bakery at Opus 39 Publix
39 Cordova St., St. Augustine, Defore’s Cake Design publix.com
808-7202 1395 U.S. Hwy. 1 S., Unit D,
St. Augustine, 824-3937
Sheila’s Cakes &
Bite Me Gourmet Cupcakes Specialty Treats
deforescakedesign.com
332 Second St. S., Jacksonville Beach, 4522 Appleton Ave., 388-8910
329-0026 Edgewood Bakery sheilascakes.com
bitemegourmetcupcakes.com 1012 S. Edgewood Ave., 389-8054
Sivada’s Cupcakery
edgewoodbakery.com
The Cake Shop of San Jose 4000 St. Johns Ave., 647-7586;
3911 Hendricks Ave., 306-0303 Hot Shot Bakery 119 Bartram Oaks Walk, 683-0709
jaxcakeshop.com 1962 U.S. Hwy. 1 S., St. Augustine, sivadascupcakery.com
824-7898
CamiCakes A Sweet to Eat Bakeshop
Judy’s Cakes 7860 Gate Parkway #116, 996-7988
Orange Park Mall, 541-1095;
9734 Deer Lake Ct, 998-4611 8101-4 Old Kings Rd. S., 636-0908 asweettoeat.com
camicakes.com judys-cakes.com
Sweet Weddings
144 King St., Suite 2, St. Augustine,
824-2420
sweetweddings.com
*

BRADLEY STOOKEY

68 taste 2010 SIVADA’S CUPCAKERY


Restaurant Medure 818 A1A N.,
Ponte Vedra Beach (543-3797).
Chic and sleek interior design
pairs well with ultra creative menu
offerings such as whole fried snap-
per, Ahi tuna tartare, beer-battered
flounder and wild mushroom
crepes. D. SEE MENU ON PAGE 38
The Reef 4100 Coastal Hwy. A1A,
St. Augustine (824-8008;
thereefstaugustine.com). The menu
at this casual oceanfront restau-
rant encompasses a variety of
seafood, steaks and pasta entrées,
as well as soups, salads and sand-
wiches. Tuesday’s prime rib and
crab leg night is a favorite with
the locals, but the main attraction
is The Reef’s “famous” Sunday
champagne brunch featuring eggs
Benedict, crab legs, waffles,
desserts, hot entrées and a carving
station. L, D, SB. SEE MENU ON
PAGE 14
Seven Bridges Grille &
Brewery 9735 Gate Pkwy. N.,
Southside (997-1999). Seven
Bridges heats up about the time
the Southside’s legions of nine-to-
fivers start clocking out. The bar is
usually lively, and the line for the
pool table forms early. There is a
patio for outside dining. The
micro-brewery churns out its own
brands of seasonal ales, stouts
and lagers, which pair well with
the salads, burgers, steaks and
pasta. L, D.
Sticky Fingers 363 Atlantic Blvd.,
Atlantic Beach (241-7427, stickyfin-
gersonline.com); 8129 Point
Meadows Way, Southside (493-
7427); 13150 City Station Dr.,
Northside (309-7427). The pride of
this upscale barbecue restaurant
chain, which boasts a full bar, is its
Memphis-style, hickory-smoked ribs
the guide
available in five versions, including
dry rub and Carolina sweet. And the
meat is so tender, you won’t have to
watch your date gnaw on a rib bone
all night. L, D.
Stonewood Grill & Tavern
3832 Baymeadows Rd., Baymeadows
(739-7206); 950 Marsh Landing
Pkwy., Jacksonville Beach (285-
2311). Serving Emerald Bay crab
cakes, oak-grilled citrus
salmon,herb-crusted lamb, pork
Adirondack and oak-grilled filet
mignon. Reserve wine list. D.
Sun Dog Steak & Seafood
207 Atlantic Blvd., Neptune Beach
(241-8221). The neon sign is a
Beaches landmark. Lively bar
atmosphere is complemented by a
huge menu of crab cakes, chili,
prime rib and blackened mahi.
Dogs welcome on the patio. Live
music nightly. L, D, SB.

The Rite Spot 1534 3rd St. N.,

Jacksonville Beach (247-0699). A BG shrimp chopped salad
from BURRITO GALLERY
beaches institution for over half a
century, this dinner-only restaurant
and bar serves up hefty doses of
southern cuisine. Southern staples
and blue plate specials are avail-
able nightly, and the revamped bar
has a late-night menu of appetizers
and sandwiches, and serves cock-
tails until late. D.
River City Brewing Company
835 Museum Cir., Southbank (398-
2299; rivercitybrew.com). It wouldn’t
matter if RCBC served salisbury
steak TV dinners and stale corn
chips: folks would still flock to the
riverfront restaurant for the view
alone. Fortunately, the jambalaya,
jumbo roasted Mayport shrimp and
prime rib, and Sunday brunch
buffet, are also “see-worthy.”
Microbrewery. L, D, SB.

Scarlett O’Hara’s 70 Hypolita St.,

St. Augustine (824-6535). The
sometimes raucous restaurant and
bar attracts a mix of locals, tourists
and Flagler College students. When
a band is playing, the music filters
all the way upstairs and out into
the Historic District. Seats on the
front porch fill up fast. Same goes
for the covered raw bar area. Some
claim the place is haunted. L, D.

taste 2010 69
 made in JAX
Consumers around the country eat and drink products
made right in Northeast Florida. by Kerry Speckman
ONE OF THE BEST THINGS ABOUT JACKSONVILLE is produce department. Made in St. Johns County for nearly
driving through Downtown and smelling the aroma of coffee 20 years, the zippy dip (available in mild, medium and hot)
emanating from the Maxwell House plant on Bay Street. For is made from fresh tomatoes, cilantro, garlic, onions and
residents who prefer their beverages with a little more kick, jalapeños without the preservatives found in the grocery
one of the best things may be knowing that a six-pack of shelf varieties, which explains why it’s in the refrigerated
Bud Light or bottle of Bacardi 151 is never farther away section.
than the Anheuser-Busch brewery or Bacardi production The second largest winery in Florida, San Sebastian Winery
facility on the Northside. produces eight table wines, two dessert wines and a sparkling
Of course, Maxwell House, Anheuser-Busch and Bacardi wine and continues to pioneer the development of these
aren’t the only firms making drinkable and edible foods on varieties from hybrid and muscadine grapes. Established
the First Coast. Following are several products guaranteed in 1996, San Sebastian has won more than 300 awards
to whet your apetite. and attracted more than 100,000 visitors to its St. Augustine
Phyllis Geiger opened Peterbrooke Chocolatier in a small facility last year. Complimentary tours and wine tastings are
San Marco storefront in 1983 selling “unique American held seven days a week. (sansebastianwinery.com)
chocolate in the European tradition” like cordial cherries, More than 50 years after Mildred Thompson bought a
handmade truffles, hand-dipped strawberries and the now downtown Jacksonville sandwich shop for $500, her son
famous chocolate-covered popcorn. Today, Peterbrooke orig- and grandsons are still running the business. Dandee Foods,
inals like the milk chocolate pizza topped with fruit, nuts as it is now known, has grown considerably since Mildred’s
and white chocolate are sold throughout Florida, Alabama, day with more than 35 kinds of sandwiches being sold in
Georgia and North Carolina and online. (peterbrooke.com) 500-plus outlets in Jacksonville alone (the company’s prod-
Shaw’s Southern Belle Frozen Food was the first crabmeat ucts are also sold throughout Florida and Georgia and in
processing plant in Florida, the Jacksonville-based company parts of Alabama). In addition to cold cuts and egg, tuna
is still producing crab cakes and deviled crabs and 75 years and egg salad sandwiches—still made with Mildred’s
later, as well as gourmet seafood stuffings, glazes and recipes—Dandee produces and sells ready-to-eat burgers
sauces, appetizers and soups. (shawsouthernbelle.com)
If you’ve ever been tempted to slip a bottle of European
and breakfast sandwiches. (dandeefoods.com).
*
Street Cafe’s hot mustard off the table and into your pocket,
Growler from
no need. E. Street makes the bright orange mustard on the BOLD CITY
premises and sells it in a six-ounce squeeze bottle, so you BREWERY
can enjoy it at home without guilt or fear of prosecution.
(europeanstcafe.com)
Some companies may call their beer “hand crafted,” but
Bold City Brewery can prove it. Brewmaster and co-owner
Brian Miller makes every batch of the brewery’s year-round
and seasonal varieties including Rye Pale Ale, Smoky Porter,
Olde English Ale and IPA. (boldcitybrewery.com)
Customers have been lining up out the door to get their
hands (and mouths) on Tidbits potato salad and chicken
salad for 25 years. And now they can pick up Clara’s
specialties anytime at 19 Gate Store locations around
town. You can also pick up a bottle of Clara’s Special Blend, a
secret blend of seasonings used by Tidbits at the restaurant.
(tidbitsfood.com)
It’s not unusual that Dat’l Do It hot sauces are made in St.
Augustine considering the datil pepper is almost exclusively
grown there. Similar to habañeros but sweeter, datil peppers
are also pretty darned hot with a Scoville rating more than
five times that of cayenne peppers, which makes them per-
BRADLEY STOOKEY

fect for the company’s gourmet barbecue sauce, mustard,

relish and hot sauce. (datldoit.com)
You won’t find A1A Salsa on supermarket shelves. That’s
because it’s usually in the refrigerated section of the

70 taste 2010
Take Away Gourmet 2103 San
Marco Blvd., San Marco (398-6676).
Part gourmet market, part grab-and-
go restaurant, TAG is a source for
TRICK OR TREAT
Try a tasty cocktail from a few of the
fine cheeses, oven-ready meals, city’s hottest nightspots.
fresh-made sandwiches and more.
Main courses include items like
chicken marsala, BBQ brisket,
roast garlic prime rib and chicken HALLOWEEN HARVEST PUNCH
pot pie. Retail wines, breads and 1 part Midori Melon Liqueur
caviar available, too. SEE AD ON PAGE 21
1 part dark rum
Three Layers 1602 Walnut St., 1 part light rum
Springfield (355-9791). A renovated 2 parts white cranberry juice
and funky loft-like space serves
1 part unfiltered apple juice
Springfield’s tastiest bagels,
muffins and cakes like chocolate 1 part simple syrup
espresso and Italian cream. Try the Juice of one lemon
Jeff Squares—just trust on this
Add the liquid ingredients and mix
one. Also serving bistro salads and
well. Top with apple slices, blue-
fresh-made soups. The next-door
berries, and melon balls. For a 32-
cellar sells boutique wines and
beers, Bold City brew on tap. ounce punch bowl, multiply this
Live music plays regularly. recipe by eight.
SEE AD ON PAGE 49

Tory’s Café 9842 Old Baymeadows

Rd. (641-4890). Around lunchtime,
both lunching moms and business- GREEN GHOUL
men can be found dining at this
shabby-chic establishment. For about 1 part Midori Melon Liqueur
the last two decades crowds have 1/2 part Strega Liqueur or Yellow Chartreuss
been drawn to this lunch-only café by 1/2 part Canton Ginger liqueur
its menu, full of traditional lunch Ginger beer or ginger ale
specialties such as Tory's signature
tomato basil soup. L. Pour first three ingredients into a shaker glass,
add ice, shake, strain over ice in a collins glass.
T-Ray’s Burger Station 202 S. Line the inside of the glass with thin strands of
Eighth St., Fernandina Beach (261-
black licorice. Pour in contents of shaker and fill
6310). Not much to look at from
with ginger beer or ginger ale.
the outside, but islanders don’t
mind and they swear by the ham-
burgers. The breakfast menu offers
all the American classics. B, L.
The Twisted Martini Jacksonville
Landing, Downtown (353-TINI,
thetwistedmartini. com). Twisted SPIDER’S KISS
Martini offers an impressive menu
of gourmet tapas including grilled 1 part Midori Melon Liqueur
lamb chops, crispy shrimp cocktail 1 part SKYY Vodka
and tuna tartare. Twisted’s “infa- Juice from 1/2 lemon
mous” happy hour offers a selection Chocolate syrup
of tapas, as well as drink discounts.
Grenadine
Specialty martinis include the
Hawaiian cosmo, aqua melon and With chocolate syrup, draw a web on the
cherry limeade. D.
inside of the martini glass. Chill glass. Shake
Urban Flats Flatbread Co. 330 Midori, SKYY and lemon juice with ice and
A1A N., Ponte Vedra Beach (280- strain into martini glass. Drizzle grenadine
5515; urbanflats.net). The centuries- down the side for a creepy blood-streaked
old tradition of flat bread gets a effect.

taste 2010 71
 sunken treasure
The hunt is on for a tasty treat from the Gulf.
IN A SMALL PANHANDLE TOWN pri-
marily known for its Gulf waters rich
with fish, there is a humble hotel with a
pleasant view of the Steinhatchee River.
A bit further down the road is the old
Sea Hag Marina, offering full service to
any eager sea-goer. Driving into Stein-
hatchee, the most noticeable landmarks
are other cars pulling fishing boats. But
we didn’t come to fish. We came looking
for a different, yet equally as delicious,
sea life: scallops.
Throughout scallop season, July 1 to
September 10, scallop seekers roam
the small community on the Gulf Coast
(about a three-hour drive from Jack-
sonville). A veteran boating family, we
were anxious to get in on the action, so
we followed suit. Scalloping is best
performed in shallow seas, and the
gradual slope of the Gulf of Mexico pro-
vides a scalloper’s dream terrain. I was
once told that the best way to describe
the sport of scalloping is “an Easter egg
hunt for adults,” and that it is. The first
part is logistics—find a respectable
spot (a depth of four to five feet), raise
the “diver down” flag and put on your
gear. All you need is a snorkel mask,
flippers and a mesh bag, but gloves are
sometimes handy if you come across a
feisty group of bivalves. Finally, take a
jump into the cool, clear water to begin
the hunt.
Scallops rest just beneath the sea-
weed, their shells partially open for
feeding or breathing with a line of blue
72 taste 2010
by Kate Heller
and red dots, somewhat resembling
eyes, pointed toward the sunlight. They
usually snap shut as you dive down to
make an approach. Scooping up scal-
lops is surprisingly rewarding, and any-
one can fill a bag, provided you find the
right spot. A short word to the wise:
Protect your fingers from the aggressive
few that try to make a slow escape,
propelling and pumping themselves
through the water.
At the end of the day we stumble,
sunburned and exhausted, to Roy’s
Restaurant (also right down the road),
one of only two or three places to eat. On
Don’t forget yo
the menu? What else, seafood. Before ur diver down
flag!
settling down, we take our collected
scallops to be shelled and cleaned. Of
course, we could do it ourselves, but it
requires a special vacuum and a lot of
time. Why not use the local pros who sit
chatting under sun-weathered tarps,
removing shells with a swift jerk of the
wrist and charging by the pound?
We usually collect more scallops
than anticipated and have become
quite creative with our dishes. Fried
scallops, scallop soup, grilled scallop
kabobs—if you’ve seen Forrest Gump,
you get the idea.
*
Steinhatchee.com has details for visitors as
well as links to scallop season news. The
Sunset Place is located on the river and pro-
vides condos for renting, 352-498-0860. If beautiful.
e gulf. Simply
you are looking to rent a house, try Bay Breeze Sunsets over th
Realty (352-498-8002). For boat slip rentals,
call Shelter Cover Marina (352-498-8002) or
Sea Hag Marina (352-498-3008).
Pan-Fried Scallops:
butter Melt 3-4 Tbsp. butter in skillet. Add scallops and
large scallops minced garlic to skillet. Allow to cook for 3-4 minutes,
turning until a light brown sear appears. As scallops
minced garlic
begin to brown, squeeze fresh lemon over them. Sprin-
lemons
kle with parsley and paprika. Do not allow scallops to
parsley burn. Add more butter if needed for moisture. Serve
paprika alone or over your favorite pasta.
 the guide
modern update at Urban Flats
with inspired flavor combinations Coffee and
such as fig and prosciutto; turkey, doughnuts
pear and brie; and steak and por- from 29 SOUTH
tobello. The menu also includes
“lite bites” such as warm cheese
and spinach dip and truffle mac
and cheese, and small plates like
seared jumbo scallops served with
jumbo asparagus and roasted red
bliss potatoes and Alfredo pesto
cordon bleu. L, D.
The Verandah Restaurant
6800 First Coast Hwy., Amelia
Island Plantation, Amelia Island
(321-5050). Serving fried shrimp,
marinated and grilled yellow fin
tuna with sour grape chutney, pan-
roasted free range chicken with
zinfandel and fresh thyme. D.

CHINESE
Bamboo Creek Asian Bistro
8532 Baymeadows Rd., Southside
(733-1188). All of Asia is covered
at Bamboo Creek, including Thai,
Vietnamese and Mongolian cui-
sine. Signature items include
Peking duck, sweet and sour red
fish with red and green peppers,
and Asian seafood combonation
with snow peas, broccoli, shrimp,
scallops and lobster. L, D.
Happiness 1233 Lane Ave. S.,
Westside (781-6793). It’s been a
Lane Avenue fixture for as long as
anyone can remember. The buffet
is popular at lunch. The menu says
it all with sweet and sour chicken,
shrimp lo mein and pork egg foo
young. The sautéed green beans
are a can’t-miss side dish. They do
a tremendous amount of takeout,
so don’t let an almost empty din-
ing room scare you off. L, D.
Jackie Lee’s China Bistro
10915 Baymeadows Rd., Mandarin
(425-6988). Bamboo screens, large
mirrors and vibrant red accents
transform this intimate eatery into
a faraway Chinese Village. Open for
lunch and dinner with a full bar,
an array of Chinese classics are
served. L, D.
Jade’s Bistro 11362 San Jose
Blvd., Mandarin (288-7999); 1484
Sadler Rd., Fernandina Beach (321-
2777). Chic and contemporary, the
dining room here has a spa like
quality with soothing colors and
organic elements—a contrast from
your usual fast-food Chinese place.
Aside from Chinese specialties din-
ers can choose from a variety of
Thai dishes and "Asian Fusion
Specials." L, D.
P.F. Chang’s China Bistro St.
Johns Town Center (641-3392).
Many hailed the arrival of this
national franchise operation as a
new day in the local dining scene.
Meals are served family-style and
the menu is highlighted by items
such as wok-seared spare ribs in
barbecue sauce, crab wontons
with spicy plum sauce, pin rice
noodle soup, Cantonese roasted
duck and crispy honey chicken.
There are 10 vegetarian entrées as
well. L, D.
Pagoda 8617 Baymeadows Rd.,
Southside (731-0880). Serving Pu
Pu tray, beef with snow peas,
chicken chow mein Cantonese,
Szechuan-style tofu, Chinese
steak, roast pork lo mein, General
Tsao’s chicken, almond char shu
din and more. L, D.
Silver Star 5016 Blanding Blvd.,
Westside (778-8500). Don’t pass
on the wonton soup or the fried
wonton appetizers. The menu cov-
ers all the standards with plenty of
vegetarian, chicken, beef and
seafood entrées, as well as duck.
The Four Seasons chef special
includes shrimp, duck, chicken,
pork and mixed vegetables. And
try the tiny sugared doughnuts for
dessert. L, D.
CONTINENTAL
95 Cordova Casa Monica Hotel, St.
Augustine (810-6810). Expect a
world of flavors at the Casa
Monica’s signature restaurant.
New World, Asian and Middle

74 taste 2010
 Eastern influences lace the menu
featuring shrimp and goat cheese
grits, filet mignon eggrolls, rack of
lamb, honey and ginger-rubbed
chicken, fire-grilled sea scallops,
and center cut New York strip. The
interior is opulent and streaked
with cobalt blue, gold and bright
reds. B, L, D.
Aviles Restaurant & Lounge
Hilton Bayfront, St. Augustine (829-
2277). A tiny eatery with room for
eight tables in the dining room
and a few more on the patio,
Aviles is located inside the Hilton
hotel on the Bayfront. Look for
pan-seared scallops with risotto,
baked rainbow trout and grilled
hoisin marinated filet mignon. The
house specialty is Hunan whole
crispy fish. The restaurant’s small
size belies the big flavors on the
menu. B, L, D.
Bistro Aix & Onyx Bar 1440
San Marco Blvd., San Marco (398-
1949; bistrox.com). Arguably the
hippest restaurant in town, San
Marco’s Bistro Aix is stylish, yet
unpretentious, in both décor and
menu. The Mediterranean and
French-inspired fare includes
grilled lamb T-bone and oak-fired
fish “Aixoise,” while the creamy
French onion soup and crispy
chips are worthy of their own fan
clubs. If you can find a seat at the
glowing martini bar, you won’t
even mind the usual wait for a
table on weekends. L, D. SEE MENU
ON PAGE 23
Brett’s Waterway Café
Fernandina Harbor Marina at the foot
of Centre St., Fernandina Beach
(261-2660). Serving an eclectic
mix of Southern regional cusine
with an emphasis on local seafood
and aged beef. Seasonal outdoor
seating overlooking Amelia Island’s
working harbor. L, D.
Casa Marina Inn &
Restaurant 691 First St. N.,
Jacksonville Beach (270-0025). You
can’t get any closer to the ocean
than Casa Marina without getting
your feet wet. The renovated his-
toric inn has a handful of rooms, a
hip lounge and a restaurant that
serves an eclectic menu with a
Mediterranean flare. Most entrées
priced around $20. L, D, SB.
Collage 60 Hypolita St., St.
Augustine (829-0055; collages-
taug.com). The menu at this cozy
restaurant in the heart of St.
Augustine’s historic district focuses
on “artful global dining” with sig-
nature dishes including escargot
sautéed with mushrooms and
cognac cream sauce; Florida bouil-
labaisse with mussels, whitefish,
scallops, shrimp and lobster in a
saffron Pernod broth; and the
bougainvillea dessert, strawberries
sautéed in butter and black pepper
with homemade ice cream and
cabernet vanilla sauce served in a
leaf-shaped phyllo cup. D.
Currents Riverview Bistro
841 Prudential Dr., Second Floor,
Southbank (306-9512). The rela-
tively new restaurant is located
inside the Aetna Building overlook-
ing the St. Johns. The menu is
eclectic with Indian, Thai, Latin
and European dishes. B, L.
Dwight’s Bistro 1527 Penman
Rd., Jacksonville Beach (241-4496).
Chef owned and operated for more
than 10 years, Dwight’s is a petite
Mediterranean-style bistro serving
fresh ravioli and pasta, crab cakes,
grilled quail, filet mignon, veal and
lamb. The hand-laid tile mosaics
give the place real character. D.
Eleven South Bistro 216 11th
Ave. S., Jacksonville Beach (241-
1112). Jacksonville’s beach com-
munities have a decidedly casual
climate, which is reflected on an
upscale level with Eleven South.
The courtyard and garden has
quickly become a preferred dining
spot. The bar is a lively neighbor-
hood gathering spot. The menu is
laced with dishes like shrimp
gnocchi, seared Muscovy duck
breast and grilled miso-glazed
Chilean sea bass. One of the sig-
nature dishes is the seafood marti-
ni with tuna tartare, lump crab,
poached white shrimp, avocado
and mango salsa. L, D.
The Hilltop 2030 Wells Rd.,
Orange Park (272-5959). The Wells
Road landmark serves salmon with
TALKING
TURKEY
Richard “The
Frying” Nunn’s
Top 5 Turkey Tips
MOST OF YOU probably know
him as the morning weather guy
on WJXT-Channel 4, but Richard
“The Frying” Nunn also knows a
thing or two about cooking. With a
degree from the Western Culinary Institute
in Portland, Oregon, Nunn does cooking
demonstrations around town. He shares a
few pointers to make a terrific turkey.
1. Brine your bird. I don’t care if it’s
organic, free range, shot in your back
yard or a Butterball—brine it! Do this in
a clean bucket or cooler, and make sure
it stays chilled (which means ICE) dur-
ing the process. Here’s an easy recipe:
1 cup kosher salt, 1/2 cup light brown
sugar, 1 gallon vegetable stock, 1 Tbsp.
black peppercorns, 11/2 tsp. allspice
berries, 11/2 tsp. chopped candied gin-
ger, 1 gallon heavily iced water
2. Give yourself plenty of time. Your bird
will need time to thaw. In a refrigerator
set at 38°F, this will take two to three
days. Then you need a day to brine.
3. Remove the innards packet. I can’t
tell you how many stories I have heard
that end with, “… and that’s when we
found the melted plastic innards bag.”
Oddly enough, not all of the stories
have to do with turkey.
4. Place the turkey on the lowest level
of the oven at 500°F for 30 minutes.
Insert an oven-safe thermometer into
the thickest part of the breast and
reduce the oven temperature to 350°F.
Roast until the thermometer reads
161°F. A 14- to 16-pound bird should
require a total of 2 to 21/2 hours of
roasting. Let the turkey rest, loosely
covered with foil or a large mixing bowl
for 15 minutes before carving.
5. Forget the stuffing! I’m not saying
you can’t have the tasty bread delight,
just don’t put it in your bird. When you
add stuffing you have to cook the bird
to a higher temperature and that equals
a dry turkey. Instead make a nice big
pan of dressing. It’s the same stuff—
just not on the inside of the bird.
*
taste 2010 75
 the guide
lemon dill sauce, filet mignon,
homemade rolls and cherries
jubilee and bananas foster for
dessert. Its seven banquet rooms
see plenty of special events, espe-
cially wedding ceremonies and
receptions. D.
Le Pavillon 45 San Marco Ave., St.
Augustine (824-6202). Situated
inside an old house along busy
San Marco Avenue, Le Pavillon
has been a fixture in the Oldest
City for 30 years with European-
themed dishes like veal Oscar,
sauerbraten and späetzle, and
their famous rack of lamb.
Extensive wine list. D.
Matthew’s 2107 Hendricks Ave.,
San Marco (396-9922; matthews-
restaurant.com). Since 1997 Chef
Matthew Medure’s eponymous
restaurant has been setting the
gold standard for aesthetic
elegance and culinary creativity
in Northeast Florida. The ever-
changing menu brings influences
as diverse as Mediterranean,
Middle Eastern, Asian and
Southern to the plate, with entrées
that include crusted Scottish
salmon with wilted spinach and
curry, and lemon-roasted Amish
chicken with honey-truffle
spaghetti squash. The restaurant
is also known for its vast wine
cellar with more than 450 selec-
tions. D. SEE MENU ON PAGE 32
The Melting Pot 7860 Gate
Pkway., Southside (642-4900; melt-
ingpot.com). You don’t need to be a
chef to prepare a gourmet meal at
this popular fondue restaurant on
the Southside. The four-course
interactive dining experience
includes salad, cheese fondue,
entrée (choose from chicken, beef,
seafood or vegetarian) and choco-
late fondue for dessert. The
Melting Pot also offers a variety of
wines by the glass and specialty
drinks such as strawberry basil
lemonade and the love martini. D.
North Beach Bistro 725 Atlantic
Blvd., Atlantic Beach (372-4105). A
lively bar and grill decked out in
dark woods and a semi-tropical
theme offers a diverse menu
including items such as veal osso
76 taste 2010
bucco, calypso crusted mahi mahi
and blue crab and avacado
napoleon. The adjacent art gallery
can be reserved for private parties.
L, D, SB. SEE MENU ON PAGE 36
Ocean 60 60 Ocean Blvd., Atlantic
Beach (247-0060; ocean60.com).
Chef-owned, CIA-certified restau-
rant has a menu that changes
daily. You may find Sicilian egg-
plant, juniper-seared lamb rack
and Kona grilled “baseball” of
New York strip. Martini room with
live music Wednesday-Saturday. D.
Old City House Inn &
Restaurant 115 Cordova St., St.
Augustine (826-0184). An award-
winning B&B makes room for a
restaurant preferred for its innova-
tive menu which draws influences
from Africa, the Mediterranean
and good ol’ Southern cooking.
The courtyard tables fill up fast,
weather permitting. B, L, D, SB.
The Row Restaurant 1521
Riverside Ave., Riverside (354-5080).
Located in an enormous 100-year-
old mansion, the Riverdale Inn’s
restaurant is a cozy and intimate
space. The cuisine is continental
with a Southern flair and features
entrées like charbroiled venison
tenderloin with juniper balsamic
reduction and grilled center-cut
pork chops with mango cherry chut-
ney. Afternoon tea served Friday
and Saturday, 1-3 PM. D, SB.
Salt 4750 Amelia Island Pkwy., The
Ritz-Carlton, Amelia Island (277-
1100). Salt epitomizes fine dining
with superior service and cui-
sine—and an ocean view from
every table. The seasonally driven
menu changes weekly but might
include appetizers such as
Hawaiian tuna tartare with tomato
water and homemade avocado sor-
bet, and marinated peekytoe crab
with mango and caviar. Over 45
different salts may be paired with
food. The Lounge is a contempo-
rary space featuring signature
cocktails. D. SEE MENU ON PAGE 39
Wine Cellar 1314 Prudential Dr.,
Southbank (398-8989). A lot has
changed in the neighborhood
since Wine Cellar opened its doors
the guide
in 1974. It remains a San Marco
fine dining landmark, offering a
three-course prix fixe menu Friday
and Saturday, a cozy lounge and
an unmatched wine list. L, D. SEE
MENU ON PAGE 43
CUBAN/CARIBBEAN
A1A Ale Works 1 King St., St.
Augustine (829-2977). Island and
New World cuisine hits the Oldest
City. A1A offers fantastic views of
the Bridge of Lions from its second-
floor dining room. There are two
bars, outside porch seating and
live music Thursday-Saturday.
The menu is long with dishes like
shrimp and grits, fried lobster
bites, pasta jambalaya and spicy
ahi tuna sticks. L, D.
Havana-Jax Café 2578 Atlantic
Blvd., St. Nicholas (399-0609;
havanajax.com). For more than a
decade, Havana-Jax has been the
place for authentic Cuban food
(think arroz con pollo, ropa vieja,
Cuban sandwiches, black bean
soup) in Northeast Florida. Guests
are also treated to the “Cuban din-
ing experience,” which translates
into friendly service, healthy por-
tions and not laughing at cus-
tomers when they try to remember
their high school Spanish vocabu-
lary. Stay late for cocktails, music
and dancing in the club next door,
Cuba Libre. L, D. SEE MENU ON PAGE 28
Madrid Restaurant 11233
Beach Blvd., Southside (642-3741).
Despite its Spanish sounding
name, Madrid’s menu features
Latin and Caribbean cuisine such
as caldo gallego, ropa vieja, bistec
de palomilla and Cuban sandwich-
es with flan and tres leches for
dessert. L, D.
Stars Caribbean Restaurant
1901 Blanding Blvd., Jacksonville
(381-9022). The tropical inspired
paint job on this restaurant's exteri-
or is a clue that this isn't your aver-
age burger joint. Instead, traditional
Jamaican dishes assume the star-
ring roll. To get in the island mood,
diners sit among a decor comprising
Caribbean flags reggae concert
posters. L, D.
 Distinct Dining Experiences at the
Sawgrass Golf Resort & Spa, A Marriott Resort

20% OFF*
Your Entire Food Bill
Jacksonville’s Best *Not valid on holidays or with any other offers.
Excludes Alcohol. Expires 12/30/10
Kept Secret
DINNER: Monday through Saturday from 6:00 pm to 10:00 pm Complimentary Valet Parking
1000 PGA TOUR Boulevard Ponte Vedra Beach, FL 32082 (904) 285-7777 www.sawgrassmarriott.com/dining

BUY ONE ENTREE,

GET ONE ENTREE

50% OFF*
*50% will be applied to the entree of equal
or lesser value. Not valid on holidays
or with any other offers. Expires 12/30/10
Magnificent Oceanfront
Dining
DINNER: Wednesday - Sunday from 5:30 pm to 9:30 pm Complimentary Valet Parking: Saturday & Sunday

619 Ponte Vedra Boulevard Ponte Vedra Beach, FL 32082 (904) 285-0202 www.sawgrassmarriott.com/dining
 the guide
FRENCH
Bistro de Leon 12 Cathedral Pl.,
St., Augustine (810-2100). You
don’t get more French than chef
Jean Stephane Poinard, and his
menu shows it. For dinner, expect
classics such as steak au poivre,
chicken cordon blue and roasted
crown of lamb. The escargots a la
Bourguignonne, six snails cooked
and served in their shells with a
traditional garlic parsley butter
sums up the menu nicely. L, D.
JJ’s Bistro de Paris 330 A1A N.,
#209, Ponte Vedra Beach (273-
7980); 7643 Gate Pkwy., Southside
(996-7557). Stepping into J.J.'s is
evocative of strolling into a Parisian
patisserie—patrons are greeted by
the glow of warm lights and scents
from a bakery offering an array of
78 taste 2010
pastries, cakes and custards. Lunch
features include soups, salads and
sandwiches, while more substantial
fare, such as duck, steak and lamb,
is prepared at dinnertime. L, D.
SEE AD ON PAGE 5
Le Clos 20 S. Second St.,
Fernandina Beach (261-8100).
Proving size isn’t everything, tiny
Le Clos packs a flavorful punch in
an intimate setting. Candles set
the mood inside a renovated 100-
year-old cottage. The menu’s
emphasis is on seafood but dishes
such as seared Muscovy duck
breast with sauce Mikado, mush-
rooms, potato gratin and sautéed
vegetables may catch the eye. D.
Pastiche 4260 Herschel St., Avondale
(387-6213; mypastiche.com).
Avondale eatery specializes in
Southern comfort food with a
Braised short rib
with butternut
squash orzo
and rapini from
TAVERNA
French flair like grilled beef tender-
loin bordelaise and roasted salmon
tandoori style. There’s a tiny dining
room and a covered garden. Try the
sweet potato fries. The daily quiche
is can’t-miss good. L, D.
Restaurant Orsay 3630 Park St.,
Avondale (381-0909; restaurant
orsay.com). New bistro serves a
variety of French favorites includ-
ing croque madame, steak tartare,
mussels frites, coq au vin and
house-made patés. The lobster pot
pie is the stuff of legend. Save
room for the creme brulée. D.
FUSION
95 Cordova Casa Monica Hotel, St.
Augustine (810-6810). Like a
United Nations of flavors, this
Morocco-themed restaurant located
in the lobby of the Casa Monica
hotel also combines American,
Asian, Mediterranean and Caribbean
influences in gourmet entrées like
crusted cashew salmon sriracha and
honey and ginger rubbed free-range
chicken. The decadent six-course
tasting menu is a favorite with
adventurous diners. Three dining
rooms available for private parties.
B, L, D, SB.
Blue Bamboo 3820 Southside
Blvd., Southside (646-1478; blue-
bamboojacksonville.com). Asian-
inspired eats are on the menu
including seared ahi tuna, honey-
glazed spareribs and fried dragon
whiskers. Entrées are as upscale as
the white tablecloths. Miso-glazed
salmon with veggies stir-fry, jas-
mine rice and chile mango relish is
a standout. L, D. SEE AD ON INSIDE
BACK COVER
Bonito Grill and Sushi 614
Centre St., Fernandina Beach (261-
0508). Featuring a fusion of
American and Asian cuisine.
Serving broiled Chilean sea bass
with red miso rub, soba noodles
with sautéed seafood and Long
Island duck with wasabi teriyaki.
Lengthy sushi menu, too. L, D.
Mama Fu’s 11105-3 San Jose
Blvd., Mandarin (260-1727). A fran-
chise that brings together the vari-
ous flavors of Asia under one roof,
this quick-serve restaurant has a

menu laced with Chinese, Thai,
Vietnamese and Japanese favorites.
Though a counter-service style
establishment, wine and beer are
available, including many appropri-
ate Asian imports. L, D.
Roy’s 2400-101 S. Third St.,
Jacksonville Beach (241-7697).
Internationally acclaimed chef and
restaurateur Roy Yamaguchi’s
Hawaiian fusion cuisine blends
seafood with European sauces and
bold Asian spices creating innovative
dishes such as yellow-fin ahi poke-
tini, hibachi-style grilled salmon
and slow braised short ribs. D.
Zhanras 108 Anastasia Blvd., St.
Augustine (823-3367). Comprising
two experiences in one, this St.
Augustine newcomer houses a chic
tapas-style restaurant and swanky
cigar & martini bar. The restaurant
menu features 60-or-so tapas-style
plates along with a diverse array of
soups, salads, pizzas and entrées
showcasing a fusion of global cui-
sine—all of which can be ordered in
tapas size. L, D.
GREEK/MEDITERRANEAN
Athens Café 6271 St. Augustine
Rd., Ste. 7, Southside (733-1199).
A classic family-run establishment
prepares a menu that features
authentic Greek dishes, rack of
lamb, rack of veal, whole snapper,
chicken and seafood entrées. À la
carte food and wine menu. L, D.
Hovan Mediterranean 2005-1
Park St., Riverside (381-9394).
Casual and quick in the midst of
the bustling Five Points shopping
district. Serving gyro sandwiches,
falafel, hummus, tabbouleh salad,
grape leaves, baba ghannoush,
chicken kabobs and Hovan rolls.
Takeout platters are great for par-
ties. Pet-friendly with outdoor
seating. L, D.
Mediterrania Restaurant 3877
Baymeadows Rd., Baymeadows
(731-2898). Baymeadows was a
quiet street when Mediterrania
opened its doors more than a
decade ago. The family-run estab-
lishment serves Greek favorites
splashed with a touch of Italy
including rack of lamb, veal and
lots of seafood. L, D.
Zaitoon Mediterranean Grill
13475 Atlantic Blvd., Ste. 40,
Southside (221-7066;
zaitoongrill.com). Named for the
Arabic word for “olive,” Zaitoon
melds the flavors of the Middle
East with contemporary cuisine
from Spain, France and Italy.
Dishes like hummus, tabouli,
lamb, mixed seafood grill and
paella are complemented by an
extensive wine list. L, D
HEALTHFUL/ORGANIC
The Granary 1738 Kingsley Ave.,
Orange Park (269-7222). For 30
years the health food market has
specialized in organic produce, as
well aas household goods, health
and beauty items and pet supplies.
Grassroots Natural Market
1915 E.W. Pkwy., Orange Park (541-
0009); 2007 Park St., Riverside
(384-4474). With emphasis on an
organic market, Grassroots has
just started serving organic salads,
wraps, sandwiches, sides and
deserts. However, Grassroots is
veteran to serving refreshing
organic smoothies and juices.
Healthy Way Café St. Johns Town
Center, Suite 185 (642-2951).
Organic food is the calling card
here. Roasted veggie wraps, organ-
ic fruit salad, Mediterranean sand-
wiches, and an organic banana
split. Plus, beer and wine, full-ser-
vice bar, smoothies—all organic,
of course. L, D.
Native Sun Natural Foods
Market 11030 Baymeadows Rd.
(260-2791); 10000 San Jose Blvd.
(260-6950; nativesunjax.com).
Certified organic supermarket with
full deli and hot bar serving rotisserie
chicken, vegan sushi, crab cakes,
dumplings, wraps, salads, soups and
more. Market offers fresh organic
produce, meat and seafood, baked
goods and smoothies, with indoor
and outdoor seating and catering
services. L, D.
The Present Moment Café 224
West King St., St. Augustine (827-
4499). The unique menu at this
the guide
vegan enclave does not include your
usual tofu and rice, rather most of
the dishes feature nuts, salad or
hand-hewn corn chips, and bever-
ages include organic wine, beer,
juice and infused water. D.
Turtle Island Market 363
Atlantic Blvd., Ste. 7, Atlantic Beach
(246-2441). Serves a variety of
fresh foods in both a café and gro-
cery store setting. The grocery por-
tion offers aisles of canned and
boxed goods, refrigerators stocked
with sandwiches, wraps and sal-
ads, and packaged, ready-to-heat-
and-eat entrées such as satay
skewers in Thai peanut sauce. The
front patio provides shaded tables
for those who dine on the premis-
es. L, D.
Whole Foods Market & Café
10601 San Jose Blvd., Mandarin
(288-1100; wholefoodsmarket.com).
The 4,000-square foot market por-
tion of Whole Foods provides a wide
array of locally grown produce, a
cheese and olive bar, free-range
meats and pre-packaged meals that
are ready to bring home and serve.
The busy café includes a 130-seat
indoor-outdoor café with a coffee
and espresso bar, cuisine from
around the world, freshly sliced veg-
etables and fruit, and gourmet
baked goods. Open daily. SEE AD ON
PAGE 49
INDIAN
India’s Restaurant 9802-8
Baymeadows Rd., Baymeadows
(620-0777). The tandoor clay oven
is always hot and the scent of
curry is ever-present at India’s, a
family-friendly operation. Chicken
is a house specialty and vegetari-
ans have lots of options like rice
biryani and paneer masala. The $7
lunch buffet is a main attraction
around the noon hour. L, D.
IRISH/ENGLISH PUBS
Culhane’s Irish Pub 967 Atlantic
Blvd., Atlantic Beach (249-9595).
The pub's specialty sandwich, the
drunken cheese steak, is served on
a hoagie roll with thinly sliced rib-
eye marinated in Guinness beer and
loaded with sautéed mushrooms,
onions, green peppers and melted
taste 2010 79
 the guide
cheddar cheese. Live music pre-
sented regularly. L, D.
Donovan’s Irish Pub 7440 US-1
N., St. Augustine (829-0000). An
addition to St. Augustine in mid-
2008, Donovan's Irish Pub serves
classic Irish cuisine including
shepherd's pie, corned beef and
cabbage and Irish stew. Owners
Maureen and Michael Bellantoni
have decorated the restaurant with
exposed brick, reminding diners of
only the best and oldest Irish pubs.
Flat panel televisions with a Wii
station grace this family-friendly
establishment. Wide variety of beer
and wine. L, D.
Fionn MacCool’s 333 1st St. N.,
Ste. 150, Jacksonville Beach (242-
9499). Really more of a restaurant
than a typical pub, the two-story
establishment serves a variety of
upscale entrées including steaks,
paella and seafood stew.
Appetizers are many and range
from sausage rolls and stuffed
80 taste 2010
mushrooms to jalapeño poppers
and bacon cheese fries. Live music
is usually on tap. L, D.
Fly’s Tie Irish Pub 177 E.
Sailfish Dr., Atlantic Beach (246-
4293). A true neighborhood gather-
ing spot, the small pub features all
the things one expects—lively
patrons, imported brews on tap,
darts, music and a new menu of
eats debuting in 2009. L, D.
King’s Head British Pub 6460
U.S. 1 N., St. Augustine (823-
9787). If not for the double-decker
bus parked outside, it would be
easy to miss this quaint pub while
zipping down U.S. 1. King’s Head
serves lunch and dinner every day
but Monday with a menu of British
staples like fish and chips and
steak and kidney pie that would
make the Queen Mum proud. L, D.
The London Bridge 100 E.
Adams St., Downtown (359-0001).
Downtown Jax’s only outlet for
Scotch eggs does a brisk bar
business after work and stays
open late. The pub is particularly
popular the evenings of Downtown
Vision’s First Wednesday Artwalks,
a tour of neighborhood galleries,
restaurants and other social gather-
ing places. L, D.
Lynch’s Irish Pub 514 N. 1st St.,
Jacksonville Beach (249-5181). An
authentic Irish pub that provides
guests with the ultimate feel of
Ireland. Classic Irish dishes are
served including bangers and mash
and shepherd's pie. Opened by a
native of Ireland, Desmond
Michael Lynch took years estab-
lishing the perfect food, beer and
entertainment menu. 32 beers on
tap to quench any thirst. L, D.
O’Brothers Irish Pub 1521
Margaret St., Riverside (854-9300).
From the owners of Mossfire Grill,
O’Brothers offers a true “pub”
atmosphere where patrons can
enjoy a pint, eat delicious food and
play shuffleboard. The menu
Whole fried red snapper
with jasmine rice and
red curry sauce from
RESTAURANT MEDURE

includes Irish staples like shep-
herd’s pie and fish and chips as
well as treats like Guinness mac
and cheese and lamb burger.
Outdoor seating and full bar serv-
ice. Open Tuesday to Sunday at
11:30 AM. Casual. L, D.
O’Kane’s Irish Pub 318 Centre
St., Fernandina Beach (261-1000).
O’Kane’s serves a full bar but
many regulars come for the grub
first and foremost. The menu offers
the assorted meat pies, fish and
chips, steaks, seafood and soups
served in sourdough bread bowls.
Live music presented Wednesday
through Sunday. L, D.
ITALIAN
Al’s Pizza 303 Atlantic Blvd.,
Atlantic Beach (249-0002) plus five
other locations. A perennial “Best”
winner in local diners’ polls, Al’s is
casual with a menu chock-full of
pizza, calzones and pasta dishes.
But its slick and funky atmosphere
(particulary the Riverside location),
not to mention unexpected dishes
like mussels in wine and garlic
butter sauce and fried chicken
salad, also make it a favorite with
foodies who normally wouldn’t dine
at a pizza joint. L, D.
Amici 1915 A1A S., St. Augustine
(461-0102). Classic family-run
kind of dining establishment offers
a combination of comfortable
ambiance, traditional cuisine and
familiar service. Menu highlights
include pasta, seafood, veal and
chicken dishes, as well as pizza.
Spacious indoor dining and an
open-air patio. Three private
dining rooms for parties between
20 and 150. L, D.
Broadway Ristorante &
Pizzeria 10920 Baymeadows Rd.,
Suite 103, Baymeadows (519-8000,
broadwayfl.com). Huge menu is laced
with all your Italian faves including
hand-tossed pizzas baked in a brick
oven, calzones, strombolis, penne a
la vodka, antipasto and more. Open
until 2 AM and later. L, D.
Brucci’s Pizza 880-8 A1A, Ponte
Vedra Beach (280-7677); 540 S.R.
13, Ste. 10, Fruit Cove (287-8317);
13500 Beach Blvd., Ste. 36,
Southside (223-6913). The casual
restaurant offers New York-style
pizza, pasta dishes and paninis.
Baked dishes come with salad and
garlic bread. Wraps, calzones and
strombolis are also on the menu. L, D.
Café Atlantico 647 A1A Beach
Blvd., St. Augustine Beach (471-
7332). The chic cuisine at this
cozy Italian eatery is as authentic
as chef/owner Paolo Pece can pre-
pare. Considering he is certified by
the Italian Cuisine Institute in
Naples, that’s pretty darn authen-
tic. Pastas are plentiful, as are
seafood and veal dishes. The walls
are adorned with an ever-changing
collection of original artwork. D.
Caffé Andiamo 500 Sawgrass
Village Cir., Ponte Vedra Beach
(280-2299). A stainless steel pizza
oven highlights this chic eatery
specializing in frutti di mare (cold
seafood salad), pollo paisano, veal
chop carbone and vongole Positano.
Private dining room for six and a
usually lively bar. L, D.
Enza’s Italian Restaurant
10601 San Jose Blvd., Ste. 109.,
Mandarin (268-4458). Family-
owned eatery’s specialties include
seafood lasagna, chicken parmi-
giana, grouper francese and
housemade tiramisu. The interior
is contemporary with lots of pol-
ished wood and marble. Try the
catch of day Livornese, sauteed
with olives, capers, garlic and
tomato sauce. The veal Bordeaux
with mushrooms and a red currant
jelly reduction sauce is pretty
good, too. Live piano music.
Check for special winemaker din-
ners and other foodie events. D.
SEE MENU ON PAGE 26
Fontana Italian 7605 Beach
Blvd., Southside (805-9755). The
family-owned and operated restau-
rant is known for its elaborate inte-
rior with a fountain in the middle
of the restaurant and comprehen-
sive menu with Italian subs, pani-
nis, pasta, veal and steak, chicken,
seafood entrées, and brick oven
pizza. L, D.
Giovanni’s 1161 Beach Blvd.,
Jacksonville Beach (249-7787;
the guide
giovannirestaurant.com). It may
stand in the same location as the
original cozy, homespun Italian
restaurant that opened in 1972,
but today’s Giovanni’s, all decked
out in modern art and furniture, is
barely recognizable (in a good way,
that is). The menu, too, has changed
with the times, moving from tradi-
tional to contemporary Italian
including entrées like spaghettini
alla Massigliese—spaghetti pasta
with a tomato, saffron seafood stew
of clams, mussels, shrimp, squid and
scallops. L, D.
Joseph’s Italian 7316 N. Main
St., Northside (765-0335); 30
Ocean Blvd., Atlantic Beach (270-
1122). Joseph’s takes its “fresh
and saucy” reputation seriously
with homemade sauces and dress-
ings, fresh-ground meats, and
hand-rolled breads and crusts. The
menu includes pizza, pasta, cal-
zones and stuffed rolls, sandwich-
es and salads. If you’re too full for
dessert, avoid the tiered case show-
casing homemade cannoli, cappuc-
cino torte and coconut cake. L, D.
SEE MENU ON PAGE 29
Luigi’s Italian American
Restaurant 5912 University
Blvd. W., Southside (731-0338).
Serving Jacksonville since 1975
with traditional Italian dinners,
lasagna, eggplant parmigiana,
chicken parmigiana, pizza, meatball
cheese sub. Nothing fancy here but
big portions and good eats. L, D.
Mama Mia’s 12220 Atlantic Blvd.,
Southside (221-1122). Mama Mia’s
Italian Restaurant & Pizzeria is a
little slice of the boot in a strip
mall. The aromas, along with a
framed picture of Mona Lisa, are
the first things you notice when
you walk through the door. Menu
choices include 10 specialty pizzas
such as a seafood-topped pie, cal-
zones, stromboli and subs. The
chicken marsala, chicken sautéed
in marsala sauce served with fet-
tuccine Alfredo, is among the most
ordered items on the menu. L, D.
Mezza Luna 110 N. First St.,
Neptune Beach (249-5573). The
interior is reminiscent of a wine
taste 2010 81
 see food New cookbook spices up coastal cuisine with
recipes inspired by historic lighthouses.

FOLKLORE HAS IT that our early

lighthouse keepers were the coun-
try’s true pioneers in the “eat local”
movement. It’s easy to believe the
theory. After all, how far could one
go to get a bite to eat when you had
to be at work round the clock with
only a rowboat or horse for transport?
And while lighthouses have a time-
lessly romantic allure to them—you
know, windswept cliff tops and all—
truth is most were built in remote
near-wilderness locations. So, it
stands to reason that keepers and
their families dined on eats that
were in season and found nearby.
Afterall, it would be quite a trek for a
BRADLEY STOOKEY

Chinese takeout or pizza delivery guy

to, say, the Cape Flattery Lighthouse
on Tatoosh Island, Washington.

82 taste 2010
 A new book by authors Becky Sue Epstein and Ed
Jackson captures some of the flavors cooked up by
those hearty souls who kept our coastline safe. The
American Lighthouse Cookbook, The Best Recipes and
Stories from America’s Shorelines (Sourcebooks, $27)
is a 290-page read that arranges the country into eight
geographical regions and features mini profiles of 47
lighthouses, including the St. Johns Light at Mayport.

Roasted Grouper with Vegetable Medley

6 grouper fillets (about 6 oz. each) Specializing in Wedding Cakes
4 tablespoons vegetable oil (plus 2 tablespoons, optional) And Sculpted/3D Cakes
1 medium eggplant, cut into 1/2-inch cubes
3 cloves garlic, minced
1 medium red onion, diced
1/4 cup pine nuts, toasted
21/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 small fennel bulb, chopped
1 red bell pepper, seeded and diced
1 yellow squash, diced
1 zucchini, diced
4 plum tomatoes, chopped
2 tablespoons capers
5 anchovy fillets, mashed
1 tablespoon red wine vinegar
1/2 cup chopped fresh parsley Seafood with Soul for over 25 years
1 tablespoon fresh oregano
1. Preheat oven to 400° F.
2. Heat the oil in a large sauté pan over high heat.
OF

JA
Sauté the eggplant until it begins to brown, about 5 CKSONVILL
E

to 10 minutes (eggplant soaks up oil quickly, so more oil

may need to be added. If the pan needs more oil, add
2 tablespoons.) Reduce heat to medium-high and add gar-
lic, onions, fennel and 1/2 teaspoon of salt. Cook
10 to 15 minutes or until vegetables are tender.
3. Stir in the bell pepper, squash, zucchini, and
tomatoes. Sauté for 10 minutes. Stir in the capers,
anchovies, vinegar, parsley, oregano and pine nuts. Contin-
ue cooking for 5 minutes. Season with 1 teaspoon salt and
1/4 teaspoon pepper.
4. Season the grouper with remaining salt and pepper. Lay
fillets on top of the vegetables and put pan in the oven.
Bake for 15-20 minutes.
Fresh Floridian-Style
Yield: 6 servings Dinners Served In A Casual
Preparation Time: 15-20 minutes Coastal Atmosphere
Cooking Time: 30-35 minutes on the stove top, Happy Oyster Hour • Thur.5-8pm
and 15-20 minutes in the oven.
* Open Daily at 5pm
Neptune Beach Town Center
The American Lighthouse Cookbook was released in September. It is available
at major book retailers and online at www.sourcebooks.com. 218 First St. • (904) 246-0881

taste 2010 83
the guide
cellar with dark woods, dim light-
ing and a corner fireplace.
Mozzarella and prosciutto, porto-
bello frittes, ahi tuna tartare,
jumbo sea scallops and wood-fired
pizza highlight a creative menu.
The outdoor patio is a great place
to relax and enjoy a bottle of
Domain Drouhin pinot noir and a
plate of lasagna bolognese. D.
SEE AD ON PAGE 48
Moon River Pizza 925 S. 14th
St., Fernandina Beach (321-3400);
116 Edgewood Ave. S., Jacksonville
(389-4442). Fresh, homemade
dough forms the base for Moon
River Pizza's hand-tossed pies, and
there are a plethora of toppings
from which to choose. One favorite
combination is dubbed The Pizza—
topped with spinach, mushrooms,
white cheddar and lots of fresh gar-
lic. Moon River is closed on
Sundays. L, D. SEE AD ON PAGE 45
Pizza Palace 1526 King St.,
Riverside (384-8722); 1959 San
Marco Blvd., San Marco (399-
8815); 920 Margaret St., Riverside
(598-1212); 116 Bartram Oaks
Walk, Julington Creek (230-2171);
3928 Baymeadows Rd., Mandarin
(527-8649). Each shop of this
home-grown string of pizza joints
is a little different. The menus are
consistent with New York-style
pizza, strombolis, calzones, salads,
Italian subs and pasta. L, D.
Primi Piatti 2722 Park St.,
Riverside (389-5545). Cozy one-room
bistro aims to please with fresh-
made pastas and sauces, rustic
Italian cooking, a carefully select-
ed wine list—all presented in a
stylish and simple setting. L, D.
Renna’s Pizza St. Johns Town
Center, plus four other locations
(565-1299). Renna’s serves New
Order’s up at T-RAY’S
BURGER STATION
York-style slices as well as pasta
dishes, salads, and hot and cold
subs. L, D.
Salerno’s Restaurant 4765
Hodges Blvd., Ste. 7, Intracoastal
West (821-4350). Family-style
Italian cuisine including veal
marsala, linguini and clam sauce,
crab cakes, sole Francese, gnocchi
Bolognese and an extensive wine
list with wine flights. L, D.
Sorrento 6943 St. Augustine Rd.,
San Jose (636-9196). Menu high-
lighted by Neopolitan cuisine
including snapper Francese, veal
Positano supreme, sausage and
peppers, chicken scallopini, egg-
plant parmigiana and tiramisu. D.
Vinny’s Italian Restaurant
14185 Beach Blvd., Southside
(223-5400). Calling itself a “real”
New York pizzeria, Vinny’s extols its
roots with a menu featuring “real
NY deli subs,” “real NY strombolis”
and “pizza made by ex-New
Yorkers.” Specialty pies include bar-
becue chicken, clams casino and
salad pizza. L, D.
JAPANESE
Chizu 1227 S. Third St., Jacksonville
Beach (241-8455). Twirling spatu-
las, the click-and-clack of salt and
pepper shakers, cooked shrimp
tossed high into the air—all the
things one expects from a good
Japanese hibachi grill chef are
found at Chizu, and have been for
more than a decade. They serve a
wide array of sushi and offer a full
bar in the cocktail lounge. L, D.
Crazy Sushi 4320 Deerwood Lake
Pkwy., #202, Southside (998-
9797). Serving hibachi steak,
shrimp tempura, chicken katsu,
tuna tataki and the “Love Boat.”
L, D.
Daruma Japanese Steakhouse
13799-9 Beach Blvd., Southside
(821-9817). Chefs put on quite a
show during the dinner’s prepara-
tion, all cooked in front of you on
a half-dozen hibachi grills. Fire-
spewing volcanoes made from
onions and pieces of shrimp
tossed into the air are a few of the
acts patrons will see. A full bar is

available in the lounge surrounded
by cascading waterfalls. L, D.
Etto Japanese Restaurant 915
Sawgrass Village Dr., Ponte Vedra
Beach (273-4344). This lakeside
Japanese eatery features full bar
service, a separate sushi bar,
hibachi grills and an interior
dressed in stone tiles, bamboo
screens with an innovative stone
fountain as a point of focus. D.
Okinawa Japanese Grillhouse
& Sushi Bar 4403 Roosevelt
Blvd., Westside (388-8708).
Featuring a full sushi bar, lobster,
filet mignon and soft shell crab.
Interior highlights include a fish
pond and a dramatic waterfall
near the entrance. L, D.
Sake House 824 Lomax St.,
Riverside (301-1188); 1478
Riverplace Blvd., Southbank (306-
2188). Both locations are known
for their lengthy sushi offerings,
including chef’s special rolls like
the Mexican roll, grouper tempura,
tomato, avocado, hot sauce and
sesame seeds; and the Annie roll,
shrimp tempura, cream cheese,
cucumber, scallions and roasted
almonds. The menu also includes
chicken, steak, seafood and veg-
etable entrées prepared hibachi-,
teriyaki-, tempura- and katsu-style.
L, D. SEE MENU ON PAGE 16
Sumo Sushi 2726 Park St.,
Riverside (388-8838). Cozy
Japanese eateryoffers everything
from miso soup to unusual sushi
rolls- think sweet potato, octopus,
mango and lobster. Bento boxes
are popular lunchtime choices.
L, D.
Sushi Café 2025 Riverside Ave.,
Riverside (384-2888; sushicafe-
jax.com). The restaurant’s slogan
says it all—”When it comoes to
sushi, we’re on a roll!” The sushi
list is lengthy with a handful of
locally-inspired rolls like the Jax (a
California roll with eel) and the
Jaguar (eel & avocado deep-fried).
The menu also includes hibachi,
tempura, katsu and teppan meals.
Outdoor patio is a nice bonus. L,
D. SEE MENU ON PAGE 18
Wasabi Japanese Restaurant
9041-138D Southside Blvd.,
Southside (363-9888). The buffet
is enormous at Wasabi, and it
includes everything from steamed
crab legs to spicy green beans to
sushi items. Seafood is a house
specialty and the grill is always
hot. Not much in the way of
Japanese atmosphere, but few din-
ers seem to mind. L, D.
Yummy Sushi 4372 Southside
Blvd., Southside (998-8806). The
Shoppes of Deerwood Lake take on
an Asian flavor with this Japanese
joint known for its lengthly menu
and beautiful plate presentations.
The house specialty, the Yummy
Roll, comes with shrimp tempura,
avocado and spicy crab meat. L, D.
KOREAN
Sam Won Garden 4345-1
University Blvd. S., Southside (737-
3650). Perhaps the only Korean
barbecue restaurant around, Sam
Won offers a pleasing interior with
quiet booths and knee-high tables
set in the traditional style of Korea.
Lunch specials start under $10.
Plus, there’s a karaoke room. L, D.
MEXICAN/TEX-MEX
Burrito Gallery 21 E. Adams St.,
Downtown (598-2922). The secret
to getting a table for lunch at the
popular Downtown eatery? Arrive
early. The restaurant and art gallery
offers the Tex-Mex standards—tacos,
taco salads, quesadillas, nachos,
burritos, chili and deli wraps. Dine
inside or out for lunch or dinner.
Happy hour runs Wednesday
through Saturday. L, D.
Campeche Bay Cantina 127
1st Ave. N., Jacksonville Beach
(249-3322). A Beaches Mexican
eats landmark for over 20 years.
The lounge does a steady business
with an assortment of margaritas,
beers and wine. The fish taco plat-
ter, with two blackened catch of
the day flour tacos served with
Mexican tartar sauce, red cab-
bage, cheese and chipotle sauce,
and sides of rice and beans, is a
top seller. D.
the guide
Cantina Laredo St. Johns Town
Center (997-6110). A hot-spot in
St. Johns Town Center, Cantina
Laredo offers authentic Mexican
cuisine in a sophisticated setting.
The top-shelf guacamole, a staple
of the restaurant, is artfully pre-
pared tableside with fresh avoca-
do, tomatoes, red onion, jalapeño
and spices. Entrées include
shrimp enchiladas with spinach
and peppers, stuffed and grilled
chicken breast with chipotle-wine
sauce, and basic chicken, beef or
spinach fajitas. L,D, SB.
Casa Maria 12961 Main St.,
Northside (757-6411). Of course,
they offer the “Speedy Gonzales”
with a taco, enchilada and rice or
beans for only $5. The carne
asada and bistec ranchero are also
house specialties. L, D.
Cha Cha’s 9551 Baymeadows Rd.
Ste. 21, Baymeadows (737-9903).
Plates come out so fast that diners
barely have time to enjoy their chips
and salsa at Cha Chas. Tthe menu
consists of combination dinners like
the No. 14 with a taco, chile relleno
and one chalupa. House specials
include the carnitas dinner with
rice, beans and salad, and the
chimichanga that, like most of Cha
Cha’s dishes, includes plenty of red
sauce and plenty of cheese. L, D.
Don Juan’s 12373 San Jose Blvd.,
Mandarin (268-8722; donjuans-
jax.com). Don’t be surprised to find
a Mariachi singer serenading you
while dining at this family-owned,
sit-down restaurant, established in
2004. The menu features all the
Mexican standards—fajitas,
chimichangas and carne asada—but
the festive bands that perform on
Friday and Saturday nights are a real
treat. Patio area. Casual. L, D.
El Potro Mexican Restaurant
multiple locations including 7200
Normandy Blvd., Westside (378-
9822). One of a handful of El
Potros in the River City, the
Westside location serves all the
Mexican classics—chimichangas,
burritos, hot tamales, enchiladas,
fajitas. 99¢ tacos are a house
specialty. L, D.
taste 2010 85
 world’s fare
To drink or not to drink, that is the question.
by Alison Trinidad • photos by Bradley Stookey
1 2
8 9
7
WHETHER IT’S POP OR SODA to
you, turns out the soft drink is not
that different around the globe.
Featured here are a few of the
international libations we found at a
variety of local River City grocers—
plus our tasting panel’s candid
comments about each product.
1. Coca-Cola Limca, India ($1.49) A fizzy
lemon-lime soda not unlike its sister brand
Sprite, this soft drink in a glass bottle sports a
Pepsi-like logo. Can you say identity crisis?
2. Best Guava Juice Drink, Egypt ($1.49)
This thick, pulpy juice may live up to its brand
name “Best”—if you like guavas, that is. With
a scent of grapefruit, the drink is only 50 per-
cent juice but would make a great mixer.
3. Ziyad Carob Nectar, Egypt ($0.99) We
can’t be sure whether the fetid smell and overall
unpleasantness of this drink were due to its
April 21st expiration, but a few brave souls ven-
tured a sip. One said it reminder her of choco-
late and prunes, while for another, it tasted like
drinking a cigar made of raisins and cinnamon.
86 taste 2010
3 4 5 6
10
4. Cockta, Slovenia ($0.99) This caffeine-
free carbonated cola fell flat—literally. As one
taster said: “It’s kind of a flat flowery Coke.”
5. Shirakiku Strawberry Ramune Drink,
Japan ($1.79) A different brand and flavor
than the Ramune soda we tried in the spring,
this version has a similarly designed bottle.
And we still think it’s cool. When opened, a
glass marble drops into the neck of the bottle,
where it rattles while drinking. Tastes like
liquid cotton candy—yum!
6. Deer Basil Seed Drink, Thailand ($1.59)
When soaked in water, certain varieties of basil
seeds become gelatinous in texture and take on
the appearance of tadpole eggs—or “fleas sus-
pended in mucus,” as one taster said. And that’s
what this bottled drink looks like. If you can get
over the visual, the flavor is sweet and fruity.
7. Fructal Apricot, Slovenia ($1.29) Thick
and sweet, it’s like drinking puréed apricots.
Oh, yeah, that’s what it is. We recommend mix-
ing it with soda water for a light, summer
cocktail.
8. Pakota Orange, Pakistan ($0.99) Orange
soda knows no borders, it seems. Call it
11 12
Sunkist, Fanta or Nehi, this Pakistani version of
the “melted orange vitamin” comes with an
old-school pop top.
9. Mong Lee Shang Grass Jelly Drink, Tai-
wan ($0.85) The soft, translucent brown
cubes in this sweet drink come with a potent
aroma, somewhat akin to cut grass. It’s a
plant-based jelly popular in Asian desserts and
beverages that reminded us of chunky sweet
tea tinged with edamame.
10. Boing! Mango, Mexico ($2.13) Made
with all natural mango pulp, the drink would
make a great mangotini with a little vodka.
Maybe the alcohol would cover up the sorbitol
aftertaste.
11. Idris Fiery Ginger Beer, England
($1.25) The front says, “Try me if you dare!!”
We dared to try and were disappointed. There’s
no fire in this flat ginger ale, sweetened with
both sugar and aspartame.
BRADLEY STOOKEY
12. Laziza Apple, Lebanon ($1.29) A non-
alcoholic beer made of malted barley and hops,
this cider-like drink prompted one taster to say,
“It’s like a green apple blow pop dipped in
lighter fluid.”
*
El Rodeo 644 Park Ave., Orange
Park (215-3393). A slice of Mexico
in Orange Park featuring terrific
salsa, extraordinarily friendly serv-
ice and dishes like carne asada,
chile relleños and flan. L, D.
La Nopalera multiple locations
including 14333 Beach Blvd.,
Southside (992-1666). There are a
couple of La Nopalera restaurants
in town. Fast service and inexpen-
sive eats are the calling card at
each. Lunch specials like the
Speedy Gonzalez can be had for
about $5. Big burritos, rice and
beans, Corona, Dos Equis—they
have all the south-of-the-border
favorites. L, D.
Mossfire Grill 1537 Margaret St.,
Riverside (355-4434). New
American and Southwestern cui-
sine come together at this Five
Points fave famous for its black-
ened tuna tacos, homemade crab
cakes, tortilla-crusted goat cheese
and the fattest burritos this side of
the Pecos. The upstairs lounge is
more intimate with cozy booths
and couches and tequila bar. L, D.
Pablo’s Mexican Restaurant
12 N. 2nd St., Fernandina Beach
(261-0049). Downtown Fernan-
dina’s dining scene gets some
needed spice with a menu packed
with dishes like carne tampiqueña,
enchiladas, fajitas, fish tacos and
tortilla soup. L, D.
Pepe’s Hacienda & Restaurant
3615 Dupont Ave., Ste. 900,
Lakewood (636-8131). Open since
late 2005, Pepe’s earns raves for its
housemade salsa and guacamole, as
well as for tamales, enchiladas and
tacos. Most entrées can be had for
under $10. An attached shop sells
butchered steaks, chorizo, vegeta-
bles, chilies and baked goods. L, D.
Pepper’s Mexican Grill &
Cantina 13475 Atlantic Blvd.,
Jacksonville (221-2300). Authentic
Mexican cuisine with a family-
friendly atmosphere. And, they
have great nachos. The fish tacos
are a signature item, as are the
appropriately sizzling fajita skillets.
Serving wine and beer and take out
service. L, D.
Salty Rock Cantina 43 PGA Tour
Blvd (280-0931). New Tex-Mex
eatery prides itself on its tequila
selection and cuisine. Everything
is made in-house — salsa, gua-
camole and cheese dip. Traditional
Mexican dishes are amped up with
unusual twists. Outdoor patio and
seperate bar area located inside
the Sawgrass Village Hilton Garden
Inn. L, D. SEE MENU ON PAGE 40
Claude’s Chocolate
TacoLu 1183 Beach Blvd.
Jacksonville Beach (249-TACO).
Offering a blend of Baja-style cui-
sine in a casual sit-down eatery, this
beaches restaurant offers a new
CHOCOLATIERS
twist on the traditional taco. But,
what really sets it apart from the
pack is its selection of over 50
types of tequila. SEE MENU ON PAGE 41
MIDDLE EASTERN
Casbah 3628 St. Johns Ave.,
Avondale (981-9966; thecasbah-
cafe.com). Diners seeking a Middle
Eastern experience will find it—in
more ways than one—at this
Avondale restaurant and lounge. In
addition to traditional fare such as
baba ghannoush, imjadara and
fried kibbie, guests can enjoy exot-
ic aromatic tobacco in Northeast
Florida’s original hookah lounge,
as well as live entertainment in
the form of belly dancers. L, D.
SEE MENU ON PAGE 10
Hala Café 4323 University Blvd. S.,
Southside (733-1855); 9735 St.
Augustine Rd., Mandarin (288-
8890). Hala has been serving
Middle Eastern cuisine in the
Jacksonville area for 30 years. The
restaurant and adjoining bakery
are located in a less-than-pic-
turesque retail strip on University
Blvd., but don’t judge this book by
its cover. Hala is usually busy and
patrons frequent the lunch and
dinner buffet or fill up on menu
items including tabouli riders,
spinach pie and grilled chicken
with hummus and tabouli. L,
D, SB.
Istanbul Grille 10140 Philips
Hwy. (821-6767) The all-you-can-
eat Turkish lunch buffet is a big
seller during the week and belly
dancing is featured on Saturday
Peterbrooke Chocolatier boasts
more than a dozen locations around
Jacksonville, including a large factory
store that opened in San Marco in
1983. Must-try specialty items include
chocolate-covered popcorn, a treat unin-
tentionally created more than a decade
ago, and chocolate-covered toffee, pret-
zels and nut clusters. • Etiquette of
Chocolate (1988 Kingsley Ave., Orange
Park, 298-3098) uses only Valrhona
French chocolate to make their custom-
made bonbons. Select one of their indi-
vidually named bonbons, including
goodfaith (dark and milk chocolate with
raspberry), or humor (Caribbean cocktail
with rum chocolate). • 3 Sisters’
Chocolate (9965 San Jose Blvd., 262-
9122) makes its chocolate in small
batches to ensure freshness. Best sell-
ing items include truffles, chocolate
covered brownies and homemade marsh-
mallow bars. The shop specializes in
gourmet artisan truffles with Belgian
chocolate, almond toffee and pralines. •
If you need a quick snack at the sprawl-
ing St. Johns Town Center, stop in at
Kilwin’s (10281 Midtown Parkway, Ste.
125, 996-3800). The confectionery
store started in Michigan in 1947 and
has grown into more than 50 stores
nationwide, including four locations
around the First Coast. •
Fernandina’s Fantastic Fudge
(218 Centre St., 277-4801) has been
making candies onsite for 20 years. Its
specialty is fudge, which comes in a
variety of flavors like chocolate, choco-
late peanut butter, rocky road and maple
nut. • Open since December 2005,
Claude’s Chocolate (51 King St.,
808-8395; 145 Hilden Rd., Ponte Vedra
Beach, 829-5790) uses Belgian cocoa
in its gourmet chocolate candies and
bonbons to create a European flair. The
shop makes 27 different kinds of truf-
fles (pictured above).
*
taste 2010 87
 Big eye tuna poke
martini from NORTH
BEACH BISTRO

88 taste 2010

night. Hookahs, draught beer
specials and appetizer plates are
popular in the lounge. L, D.
Layla’s of San Marco 2016
Hendricks Ave., San Marco (398-
4610). Cozy full-service restaurant
does a brisk business as an Arabic
pub with a happening happy hour,
belly dancers on weekends and
hookah pipes. L, D.
The Mediterranean 242 Solana
Rd., Ponte Vedra Beach (285-4900).
Serving a widew and tasty variety
of Mid East favorites such as lamb
kabobs, kibbeh, pasta, fish ‘n
chips, tabbouli, hummus and
falafel. Hookah pipes—used to
enjoy a flavored tobacco-like prod-
uct popular in much of the Arab-
speaking world—are available, as
is WiFi Internet access. L, D. SEE
MENU ON PAGE 33
Sahara Cafe & Bar 10771 Beach
Blvd. Jacksonville Beach (338-
9049). Mediterranean eats like
hummus, baba ganoush, shish
kabobs, lamb and baklava are
served. Hookahs, belly dancing
and small outdoor patio offered.
L, D.
SANDWICHES
Angie’s Subs 1436 Beach Blvd.,
Jacksonville Beach (249-SUBS). Its
décor is Early American Garage
Sale (think: mismatched chairs,
random tchotchkes and odd arti-
facts like a boar’s head). But the
sandwiches at this Beaches institu-
tion are anything but thrown
together. From the C&H Special to
the Dirty Gringo, fans aren’t just
loyal—they’re addicted, especially
to the sweet tea and the house
Peruvian sauce. L, D.
European Street Cafe Four loca-
tions: 2753 Park St., Riverside
(384-9999; europeanstcafe. com);
5500 Beach Blvd., Southside (398-
1717); 1704 San Marco Blvd., San
Marco (398-9500); 992 Beach
Blvd., Jacksonville Beach (249-
3001). With more than 100 salads
and deli sandwiches and another
100 beers to choose from (not to
mention a dessert case and
shelves packed with confections
from across the pond), the home
of the “monster German wiener”
caters to worker bees on lunch
break as well as neighborhood
denizens at “beer-thirty.” L, D.
The French Pantry 6301
Powers Ave., Southside (730-
8696). Regular know to come
early. The line often forms even
before the doors open. Expect
things like crab cakes and Thai
chicken salad and French dip
sandwiches. The bakery supplies
many of the city’s better restau-
rants with bread, and all guests
recieve a small basket to enjoy
with their meal. L.
McAlister’s Deli 9700 Deer Lake
Ct., Ste. 5, Southside (564-2377;
mcalistersdeli.com); 1615 County
Road 220, Ste. 180, Fleming Island
(278-6055). The “famous sweet
tea” is this rapidly growing deli
operation’s pride and joy. The
menu covers lots of ground with
salads, wraps, soups and baked
potatoes topped with all sorts of
things like jalapeño peppers, black
olives, cheddar cheese and more.
Turkey melt, BLT, French dip,
chicken salad, muffuletta—the list
goes on and on. B, L.
Pinegrove Deli and Market
1511 Pinegrove Ave., Avondale
(389-8655). Easy to miss, this tiny
Avondale deli and market offers
lunch fare in a homey environment
that echoes delis' past. Pinegrove
has all the regulars, like turkey and
ham sandwiches, as well as meat-
ball subs and BLTs, known for
heaping piles of bacon. L.
Sun Deli 1011 3rd St. S.,
Jacksonville Beach (270-1040). A
Jacksonville Beach mainstay, this
unassuming eatery offers classic
sandwiches and salads with catchy
names, like the Beach Boy Sub.
Each is made to order with Boar's
Head meats and cheeses. The decor
exudes a small-town vibe, featuring
framed photographs of Fletcher
High School homecoming activities
and greeting cards surrounding the
entrance. L.
Tidbits 1076 Hendricks Ave., San
Marco (396-0528). The potato salad
the guide
SWEET & SOUR
HERE’S A RECIPE for the Keys’ most
famous pastry that comes with a taste of
the Caribbean, thanks to Chris DeLay,
executive chef at Pusser’s Caribbean
Grille in Ponte Vedra Beach.
Pusser’s Key Lime Pie
GRAHAM CRACKER CRUST:
2 1/2 cups graham crackers
5 T. melted butter
1
/2 cup sugar
FILLING:
3 egg yolks
1 1/2 tsp. grated zest (about 2 limes)
14 oz. can sweetened condensed milk
2
/3 c. fresh Key lime juice
TOPPING:
1 c. heavy whipping cream
3 T. confectioner or powdered sugar
GRAHAM CRACKER CRUST: 1. Preheat oven
to 350°. 2. Grease a 9-inch pie pan. 3.
Break up the graham crackers in a food
processor and make crumbs. (If you don’t
have a processor, place the crackers in a
large plastic bag, seal and crush crackers
with a rolling pin.) 4. Add melted butter
and sugar and pulse or stir until com-
bined. 5. Press the mixture into the bot-
tom and sides of the pan, forming a neat
border around the edge. 6. Bake crust
until set and golden, 9 minutes. Set
aside to cool.
FILLING: 1. With an electric mixer with
wire whisk attachment, beat the yolks
and zest at high speed until very fluffy,
about 5 minutes. 2. Gradually add the
condensed milk and continue to beat
until thick, about 3 minutes. 3. Slow the
mixer and add the lime juice, mixing
until just combined, no longer. 4. Pour
mixture into crust and bake for 15 min-
utes or until filling has set. Cool on wire
rack, then refrigerate.
TOPPING: 1. Whip the cream and confec-
tioners sugar until stiff peaks form. Cut
pie in 10 pieces and serve cold, topping
each piece with whipped cream and a
lime wheel. Enjoy.
*
taste 2010 89
the guide
and stuffed pita sandwich are the
stuff of local legend. Regulars know
the routine—stand in line and keep
it moving up to the counter. Turkey,
roast beef, ham, chicken salad are
among the sandwich offerings. Taco
salad is a big, big, seller. B, L.
Tom & Betty’s 4409 Roosevelt
Blvd., Westside (387-3311). A
Jacksonville classic that’s been
serving sandwiches, burgers and
fries for decades. Sandwiches
come with car-themed names, so
the menu takes a minute for first-
time diners to digest. They serve
what might be the biggest BLT in
town. A separate bar area attracts
plenty of regulars, as do the com-
fortable booths and live bands.
Karaoke on Saturday nights. L, D.
Whiteway Delicatessen 1237
King St., Riverside (389-0355). The
joint has been serving sandwiches,
sides and iced tea since 1927 but
recently moved to bigger diggs just
up the street. No matter: neighbor-
hood lawyers, doctors and politi-
cians still frequent the Riverside
breakfast and lunch spot. Tabouli
and riders are the main draws, and
daily specials include the Dr. Berk,
veggie tabouli with turkey, $5. B, L.
Prince Edward Island
mussels in a paprika
and black pepper
broth from THE
TASTING ROOM
Zoës Kitchen 240 S.R. A1A, Ponte
Vedra Beach (273-1100); 1661
Riverside Ave., Riverside (355-
9637). Zoës’ menu reflects its slo-
gan“Eat Smart, Eat Fresh” with
healthy sandwiches, salads and
hot plates like chicken kabobs,
quesadillas and their famous
chicken salad. Ponte Vedra shop
offers patio seating. L, D.
SEAFOOD
619 Ocean View 619 Ponte Vedra
Blvd., Ponte Vedra Beach (280-
3381). Relaxing oceanfront restau-
rant specializes in seafood spiced
with Caribbean, Cajun and south-
ern flavors. Offering fried green
tomatoes, coconut chicken planks,
seafood gumbo, tempura coconut
shrimp, blackened snapper and
more. A 2009 honoree in
Jacksonville Magazine’s Top 25
Restaurants list. L, D. SEE AD ON
PAGE 77
Beachside Seafood Market &
Restaurant 120 3rd St. S.,
Jacksonville Beach (444-CRAB. The
big deck is the preferred seating
area for most regulars to this
Beaches family-friendly haunt.
Fried grouper, crab cake sandwich-
es, shrimp burger, oyster shoot-
ers—there are few poor options on
the menu. L, D.
The Blue Crab 3057 Julington
Creek Rd., Julington Creek (260-
2722; bluecrabcrabhouse.com).
Touting itself as the only
Maryland-style crab house in
Jacksonville, The Blue Crab is an
ultra-casual restaurant featuring a
variety of crab-tastic dishes such
as crab cakes, stuffed crab
delight, garlic crabs, crab balls
and cream of crab soup, as well as
chicken and fish entrées. L, D.
Bonefish Grill 10950 San Jose
Blvd., Mandarin (370-1070); 2400
S. Third St., Jacksonville Beach
(247-4234). Seafood is the order
of the day at the city’s two
Bonefish outlets. Atlantic salmon,
rainbow trout, snapper, Chilean
sea bass, Gulf grouper and sword-
fish may all be cooked over the
wood-burning grill; however, sea-
sonality does affect the availability

of some fish. Landlubbers gravitate
toward the pork tenderloin portabel-
la piccata and filet mignon. D.
Cap’s on the Water 425 Myrtle St.,
St. Augustine (824-8794). Dubbed
the place where “Palatka meets
Ponte Vedra,” Cap’s is well loved for
its huge deck shaded by the live oak
trees and its front-row views of the
Intracoastal Waterway. The menu is
a combination of traditional Southern
dishes with Asian and European
elements. Raw, steamed and baked
oysters are raw bar favorites, as well
as Dungeness crab, mussels and
Mayport shrimp. L, D.
Chart House 1501 Riverplace Blvd.,
Southbank (398-3353). The exterior
of the waterfront restaurant is prob-
ably the most unusual in town.
Inside, the Chart House is a dramat-
ic, dimly-lit, dinner-only restaurant
best known for its seafood (most
notably steamed mussels, snapper
Hemmingway and shrimp Fresca),
prime rib, New York strip, creamed
spinach, sizzling mushrooms and hot
chocolate lava cake. D. SEE MENU
ON PAGE 24
Christopher Seafood &
Company 11892 Atlantic Blvd.,
Kernan (998-2242). Chesapeake Bay
is a heavy influence on the menu
here, a lengthly list of eats includ-
ing crab martini, oysters casino,
pecan red snapper, baked stuffed
shrimp and sautéed scallops as well
as pasta, chicken and steaks. L, D.
SEE MENU ON PAGE 25
Clark’s Fish Camp 12903 Hood
Landing Rd., Mandarin (268-3474).
With views of Julington Creek, this
former bait and tackle shop has
been transformed into a rustic din-
ing retreat. Home to the three-
pound prime rib and hundreds of
stuffed animals at every turn, Clark’s
menu is said to be one of the
largest in town with 60 different
appetizers and dishes ranging from
fried green tomatoes to ostrich to
rattlesnake. L, D.
The Conch House 57 Comares Ave.,
St. Augustine (829-8646). Live
music plays as patrons dine under
swaying palm trees on the outside
deck or at a handful of tiki-style
the guide
TOSS UP
Traditional Derby salad lives on at
Salty’s. by Fred Seely
IF JACKSONVILLE HAS A CULINARY TRADITION, it may be a bowl of salad.
Although the names vary, the basics are the same. And the most common
name comes from a restaurant (and its building) that no longer exists:
Derby.
Its origins reach back to the Middle East and restaura-
teurs with names like Abood and Adeeb brought it to
popularity in long-gone River City steakhouses
with names like the Steer Room, the Green
Derby, the Green Turtle, Strickland’s
Town House and the Sea Turtle.
Today, all are gone and the
one place that can claim an
authentic Derby (pictured
left) is a small diner on
Lane Avenue named
Salty’s Seafood.
It’s authentic, says
the owner, Sharon Moran.
She and her late hus-
band, Denny, got the recipe
years ago and she guards it. She
bottles the dressing and, by law,
the ingredients are listed, but the
apportioning is known only to those
who make it. And they aren’t telling.
“Timuquana [Country Club] hired one of
my waitresses away just to find out how to
make the salad,” Sharon says. “Theirs isn’t
anything like we make, or like anyone ever made.
They put cheese in it. Cheese!”
The real thing isn’t prepared ahead of time. The big bowl
is in the middle of the dining room and is continually refilled with
ingredients. Waitresses fill, mix, refill and repeat the process as the lunch hour
goes on. Here’s Salty’s recipe for the salad. As for the dressing, well you can
experiment to your own taste.
Salty’s Famous House Salad
1 1/4 tomato
2 Tbsp. dressing (ingredients below)
2 cups chopped lettuce
1 Tbsp. green onion
1 tsp. chopped parsley
Chop tomato in a large bowl. Add dressing and mix together. Add lettuce, green
onion and parsley to mixture and chop salad well. Toss and serve.
Salty’s dressing ingredients: soybean oil, red wine vinegar, oregano, salt,
Accent (monosodium glutamate), pepper, garlic powder.
*
taste 2010 91
 the guide
tables for which the place is
famous. Open for lunch and din-
ner, the Conch House specializes
in seafood and Caribbean cuisine.
Conch fritters, escargot, conch
chowder and Granny Ponce’s
baked stuff clams are a few menu
favorites. L, D.
Crab Cake Factory Seafood
Bar, Grill, Restaurant 1396
Beach Blvd., Intracoastal West (249-
4776, crabcakefactoryjax.com). The
distinctive taste of Chesapeake
Bay’s famous blue crabs is high-
lighted in more than a dozen dish-
es at the sprawling, family-friendly
eatery. Oysters Rockefeller, crab
martini, smoked salmon, clams
casino—the menu is extensive
and offers a little something for
everyone. L, D.
Creekside Dinery 160 Nix
Boatyard Rd., St. Augustine (829-
6113). Dubbed as serving “North
Florida Low Country Cooking,” this
rustic outpost keeps patrons com-
ing back with a funky interior and
the signature oak plank baked
entrées—a technique which is
especially flavorful when preparing
fish. D.
Gene’s Seafood Restaurant
Three Jax locations including 1571
University Blvd. W., San Jose (448-
9888). If it swims, it’s probably on
the menu. Peel and eat shrimp,
conch fritters, gator tail, fried cala-
mari and fried corn nuggets are
among the appetizers. For dinner
and lunch, they’ve got everything
from snow crab legs and frog legs
to scallops and catfish filets. L, D.
JL Trent’s Seafood & Grill
4553 120th St., Westside (908-
4202); 8968 103rd St., Westside
(908-8355); 8299 W. Beaver St.,
Westside (781-8410). The original
Trent’s across the street from NAS
Jacksonville is a classic American
seafood joint serving all your fried
favorites: crab legs, lobster, whole
catfish and shrimp. Mahi mahi,
trout and flounder round out the
long menu. Fried pickles are the
house specialty. L, D.
Joe’s Crab Shack 6 Beach Blvd.,
Jacksonville Beach (249-6160).
92 taste 2010
????
Located directly on the ocean, Joe’s
is a family-friendly kind of place
complete with a sandy playground
right out front. The menu is large
and the portions are huge. The
fisherman’s platter with fried pop-
corn shrimp, fish fillet, clam strips,
scallops, hush puppies and fries is
big enough for two. L, D.
King Fish Grill 252 Yacht Club
Dr., St. Augustine (824-2111). The
atmosphere is casual, beachy and
unpretentious—just like one might
expect at a seafood joint situated at
the docks of Camachee Cove
Marina. Look for dishes like horse-
radish encrusted grouper, sesame
seared yellowfin tuna, chicken
piccata, filet mignon and soft shell
crab. Banquet room available for
private parties. L, D.
LuLu’s Waterfront Grille 301
N. Roscoe Blvd., Ponte Vedra Beach
(285-0139). Perched on the banks
of the Intracoastal Waterway in Palm
Valley, this casual, yet upscale,
restaurant is known for its local
seafood dishes like steamed garlic
clams, Intracoastal scampi and Chef
Jeff’s New England clam chowder.
But its true claim to fame is its
waterfront “driving range.” L, D, SB.
Marker 32 14549 Beach Blvd.,
Jacksonville Beach (223-1534)
Upscale waterside dining features
a menu that changes with the sea-
son. But look for dishes such as
butternut squash soup, pan-seared
salmon, sauteed brook trout,
seafood bouillabaisse, and wood
grilled steaks. D.
Mitchell’s Fish Market St.
Johns Town Center (645-3474). Part
of the bustling shopping complex
near JTB features a menu 80
dishes long highlighted by items
such as little neck clam chowder,
broiled sea scallops, pecan-crust-
ed mountain trout, garlic broiled
shrimp and lemon pepper grilled
chicken. L, D.
O.C. White’s Restaurant 118
Avenida Mendez, St. Augustine
(824-0808; ocwhites.com). A his-
toric home in the heart of the
Oldest City sets the table for this
seafood favorite. Housemade crab
cakes, fresh-caught grouper,
shrimp, lobster, steaks, chowder
and pasta are menu staples.
Outdoor seating and entertainment.
Lunch served seasonally. D, SB.
Parson’s Seafood 904 Sixth Ave.
S., Jacksonville Beach (249-0608).
It’s nothing fancy and there’s lots
of stuff fried to a golden brown.
There’s a full bar, big screen TV,
banquet room for large groups and
usually lively crowd of regulars. L, D.
Pusser’s Caribbean Grille 816
A1A N., Shoppes of Veranda, Ponte
Vedra Beach (280-7766, pusser-
susa.com). Lively dining and drink-
ing establishment offers an exten-
sive menu heavy on seafood and
island-infused eats. Crab dip,
smoked duck, Jamaican grilled
pork ribs and bacon-wrapped
shrimp skewers are favorites. Patio
seating and complimentary valet
parking. L, D. SEE MENU ON PAGE 37
Ragtime Tavern, Seafood and
Grill 207 Atlantic Blvd., Atlantic
Beach (241-7877). Open for more
than 20 years, Ragtime is
Northeast Florida’s first micro-
brewery. The lengthy menu is
laced with Cajun spice and
includes an assortment of seafood
entrées, a bistro filet and pasta
dishes. Live music is staged
Wednesday through Sunday. L, D.
Salt Life Food Shack 1018 3rd
St. N., Jacksonville Beach (372-
4456). The “Salt Life” is something
of a subculture among surfers and
fishermen. The philosophy is
embodied in a spacious new
eatery just a couple blocks off the
sand. The menu is appropriately
“salty” with locally caught shrimp,
wood-grilled salmon and the
“beach boil” with shrimp, snow
crab legs, sausage, corn, onions
and potatoes. Beer can chicken,
island style ribs and pan-seared
chicken pasta are offered for land
lubbers. Outdoor dining. L, D.
SEE AD ON INSIDE FRONT COVER
Salt Water Cowboys 299
Dondanville Rd., St. Augustine
Beach (471-2332). The interior of
this family-friendly outpost is worth

a look-see. The view of Intracoastal
tidal marshes and the rustic Florida
Cracker décor is complemented by
a menu that offers steaks and
chicken dishes but emphasizes
seafood. D.
Singleton’s Seafood Shack
4728 Ocean St., Mayport (246-
4442). “Rustic” is a fitting
description for this Mayport land-
mark. The place has been open for
about 50 years, and the weather-
beaten exterior shows its age. But
don’t let the shabby veneer scare
you off. Singleton’s is great for
families with a huge menu of fried
shrimp, clams and oysters. The
fish is straight off the boat and the
hush puppies are hot and crispy. L, D.
Sliders Seafood Grille and
Oyster Bar 218 First St.,
Neptune Beach (246-0881). Fish is
Sliders’ specialty, as are “you shuck
‘em” oysters and Key lime pie.
Seafood gumbo, Cajun grilled mahi
and butternut grouper are featured
on the chalkboard menu propped
up outside on the sidewalk. Outside
tables make for fun people watch-
ing. Try the fish tacos. L, D. SEE AD
ON PAGE 83
Sliders Seaside Grill 1998 S.
Fletcher Ave., Fernandina (277-
6652). Serving New York strip, crab
cakes, pork barbecue ribs, fried
shrimp and fried pickles. Ocean-
front dining and deck, tiki bar and
outdoor kids’ playground. L, D.
Whitey’s Fish Camp 2032 C.R.
220, Orange Park (269-4198).
Situated off Swimming Pen Creek,
Whitey’s began as a tackle shop in
1963 but it wasn’t until 1988
when the establishment was com-
plete with a full service bar,
kitchen, dining room and outside
deck. Daily blackboard chef’s spe-
cialty entrées include north-of-the-
border steamed snowcrab legs,
shrimp boil, beer-battered fried
grouper, sautéed crab and shrimp
cakes and all-you-can-eat catfish.
L, D. SEE AD ON PAGE 47
SPANISH/BRAZILLIAN
13 Gypsies 887 Stockton St.,
Jacksonville (389-0330). Fresh,
organic ingredients are the staple
for the Spanish cuisine offered at
13Gypsies. Chef Howard and his
wife, Kiki, recently opened the
restaurant in July 2008 with a
commitment to bring authentic
Spanish cuisine to Jacksonville.
Open for lunch and dinner, 13Gs
specializes in tapas including the
convino tapa, Chef Howard's spe-
ciality, with cured meats, cheese,
nuts and fruit, which are excel-
lently paired with one of the sever-
al wines offered. Vegetarian
options available. L, D, SB
España Restaurant & Tapas
Bar 22 S. Fourth St., Fernandina
Beach (261-7700). Cozy, quaint,
friendly—they all fit España, a rela-
tively new outlet for Spanish and
Portuguese cuisine on Amelia
Island. The interior is casual rustic
with faux clay walls and plenty of
Spanish collectibles. Tapas items
start around $6 and entrées are
priced between $17 and $24. D.
Espeto Brazilian Steakhouse
4000 St. Johns Ave., Avondale
(388-4884; espetosteakhouse.com).
Fourteen different cuts of meat
are fire-grilled and carved table-
side in the traditional churrasco
style. Live jazz and samba every
Thursday and Friday. Open 5-9
PM Sunday and Tuesday to
Thursday; 5-10 PM Friday and
Saturday and closed on Monday.
Fixed price. D.
The Tasting Room,
Contemporary Spanish
Restaurant 25 Cuna St., St.
Augustine (810-2400,
tastetapas.com). Innovation and
seasonal variety are the hallmarks
of this chef-owned restaurant,
serving grilled hanger steak with
anchovy butter, baby lamb chops
with mint, and seafood paella ala
Valenciana. Tapas menu. Courtyard
dining and a private room for inti-
mate gatherings. Wine Spectator
Award of Excellence honoree,
Florida Trend Golden Spoon award
winner. Live music nightly. D.
Taverna 1986 San Marco Blvd., San
Marco (398-3005). San Marco’s
newest upscale dining option
the guide
SO YOU WANT
TO OWN A
RESTAURANT?
IN 1996, RESTAURATEUR Anthony
Candelino arrived in Jacksonville. As an
owner and managing partner of River City
Brewing Co., the New Jersey native had
to revive a landmark restaurant overlook-
ing the St. Johns River. Debts had piled
up and scandal had engulfed the estab-
lishment because of some shady doings
of former management.
Candelino admits to sleepness nights
in those early years. But the restaurant
was brought back from the brink and
today has a staff of nearly 100, 60 tables
in the main dining room, four private
function spaces, a working micro-brewery,
lounge and multi-level waterside deck.
Here’s an abbreviated list of
Candelino’s dos and don’ts for any
wannabe restaurateur:
• Location. Like many other businesses,
location is crucial. “Once you have a
location, then move on to other things.”
• Make a deal. Whether buying or rent-
ing space, make sure the price you nego-
tiate is appropriate. “Can you handle the
monthly payments?”
• Hire a good staff. “In our case, we
kept everybody at the start.” The staff
was told that the new ownership meant a
new beginning for everyone. Changes
would be based on current performance.
“Little by little you begin to realize who is
good and who isn’t.”
• Never stop training. Bartenders,
servers, kitchen staff, managers—the
training never stops. “Consistency is so
important. A diner’s experience should be
as good one day as it is a month later.”
• Good service is golden. “We tell our
hostesses that they set the standard for
everyone who enters. A positive experi-
ence for the customer starts with them.
The rest of the staff must continue that
experience.”
• Know your expenses. “If your labor
costs, food costs and liquor costs are all
in line, you have a good chance of suc-
ceeding.”
• Market the business. “Be consistent
and target your customers. There are new
restaurants opening all the time. Don’t let
people forget about you.”
• Pray. Without customers coming into
the restaurant, it doesn’t really matter
how well you run the place. “A prayer
every now and then won’t hurt.”
*
taste 2010 93
 the guide
features a casual interior and a
menu that draws inspiration from
Spain and the Mediterranean.
Tapas items, salads, meats and
pizzas made in a wood-burning
oven are top sellers. Front patio
tables are great for people-watch-
ing and enjoying a leisurely lunch.
STEAKHOUSES
The Capital Grille St. Johns
L, D. SEE AD ON PAGE 46
Tento Churrascaria 528 First
St., Jacksonville Beach (246-1580).
Brazilian open-flame cooking is
the order of the day at the one-
price eatery—$39 for adults, $18
94 taste 2010
Risotto arborio of
deep sea seared scal-
lops with lobster
emulsion from
BISTRO DE LEON
Morton’s The Steakhouse 1510
Ruth’s Chris Steak House
Shula’s 347 Grill 10605
Tree Steakhouse 11362-1 San
for kids 5-12. An enormous buffet
of salads, soups and veggies sets
the table for skewers of hot-off-
the-grill steak, lamb, chicken and
more. D.
III Forks 9822 Tapestry Park Cir.,
Town Center (997-9233). A recent
arrival to the River City fine dining
scene, the spacious steak house is
dressed in dark woods and white
linens. Lobster bisque, Wagyu beef
carpaccio, Maine lobster and aged
sirloin are among the menu stand-
outs. Private wine lockers are avail-
able. L, D. SEE AD ON PAGE 48
Riverplace Blvd., Southbank (399-
3933; mortons.com). Serving
broiled sea scallops wrapped in
bacon, apricot chutney, jumbo
lump crab cake, USDA prime aged
beef, live Maine lobster and
Morton’s legendary hot chocolate
cake. There’s a cozy lounge, pri-
vate board room dining and an
extensive wine list. D. SEE MENU ON
PAGE 35
1201 Riverplace Blvd., Crowne Plaza
Jacksonville Riverfront, Southbank
(396-6200); 814 A1A N., Ste. 103,
Ponte Vedra Beach (285-0014). If
you’re looking to close a deal—in
any sense of the phrase—the high-
falutin’ steak house chain is the
place to do it. Steak (be it T-bone,
ribeye, NY strip or filet mignon) is
their specialty. Sides are remark-
able themselves. D.
Deerwood Park Blvd., Jacksonville
(642-0063; shulasjax.com). Hall of
Fame football coach, Don Shula,
brings the casual dining restaurant
Shula's 347 Grill to Jacksonville.
The restaurant's dark mahogany
and pigskin covered walls with the
occasional LCD television gives
the feeling of a high-end sports
bar & grill but one that serves cuts
of Black Angus beef. L, D.
Jose Blvd., Mandarin (262-0006).
For over 35 years the Tree has
been serving prime steaks cut
tableside, as well as fish, chicken
and lamb. Arguably the most pop-
ular cut is the ribeye, brought
whole to your table and trimmed
to your liking. Salad bar and
extensive wine list. D. SEE MENU ON
PAGE 42
Southside (928-9277). The chic
new restaurant features an ultra
stylish decor- leather, dark wood,
aquarium, and funky fireplace
along with a large bar and patio.
Bacon-wrapped scallops, ahi tuna,
 nightlife guide
28
Amsterdam Lounge
bars, nightclubs & music venues
NIGHTLIFE KEY
The Ivy Ultra Bar
11380 Beach Blvd., Southside, 997-6062. Belly-
dancers and hookahs are the main attractions.
Bo’s Coral Reef OPEN TILL
LIVE MUSIC
201 Fifth Ave. N., Jacksonville Beach, 246-9874. 2 A.M.

Live music nightly, local acts, DJ dance music on

weekends.
City Hall Pub DJ &
SPORTS BAR
234 A. Philip Randolph Blvd., Downtown, 356- DANCING

6750. Located adjacent to Veterans Arena makes

it a post-concert hotspot.
The Comedy Zone
Ramada Inn Mandarin, I-295 and San Jose Blvd., HAPPY HOUR COVER CHARGE

Mandarin, 292-4242. National and local comics,

dinner buffet.
Cuba Libre ATM ON GOOD FOR
Havana-Jax, 2578 Atlantic Blvd., St. Nicholas, PREMISES GROUPS

399-0609. Latin, salsa and merengue DJ music,

dance lessons Thursdays, Cuban cuisine.
Freebird Live
200 First St. N., Jacksonville Beach, 246-2473.
Live rock bands, regional acts, touring bands.
Harmonious Monks
10550 Old St. Augustine Rd., Mandarin, 880-
3040. Singing servers every Thursday-Saturday,
karaoke, dancing encouraged.
Island Girl Cigar Bar
7860 Gate Pkwy., Ste. 115, Southside, 854-6060.
Live entertainment in an upscale tropical lounge.
The Ivy Ultra Bar
113 E. Bay St., Downtown, 356-9200. Shabby chic
interior, pool tables.
The Lemon Bar
Neptune Beach, 246-2175. Watering hole located
oceanside behind the Sea Horse Oceanfront Inn.
Mark’s Downtown
315 E. Bay St. Ste. 101, Downtown, 355-5099.
Retro-modern décor, 2 full bars, DJ dance music, disco, hip-hop and more. Mainstay of the Beaches music scene. Hosts blues,
casual chic dress code. Palace Saloon jazz and rock acts Wednesday-Sunday.
Maverick’s 117 Centre St., Fernandina Beach, 491-3332. The Ritz
Upstairs at The Jacksonville Landing, Downtown, Historic bar presents live bands during the week 139 3rd. Ave., Jacksonville Beach, 246-2255. DJ
356-1110. Rock n’honky tonk, country music acts. and DJ dance music on weekends. dance music nightly, funk, ‘80s pop, alternative.
Mercury Moon Pete’s Bar
2015 CR 220, Fleming Island, 215-8999. Pizza, 117 1st St., Neptune Beach, 249-9158. A Beaches The Roadhouse
beer, DJ and occasional live music. tradition for 75 years, pool tables, full bar and 231 Blanding Blvd., Orange Park, 264-0611.
cold beer. Long-time Orange Park pub presents local and
Metro
2929 Plum St., Riverside, 388-8719. Female The Pearl regional rock bands weekends.
impersonation revues every Wednesday through 1101 N. Main St., Downtown, 791-4449. DJ dance Square One
Sunday, karaoke, multiple bars and dance floors. music, “enchanted forest” theme. 1974 San Marco Blvd., San Marco, 306-9004. Jazz
Mill Top Tavern Plush and R&B, DJ dance music and Sex and the City
19 1/2 St. George St., St. Augustine, 829-2329. 845 University Blvd. N., Arlington, 743-1845. nights on Thursday.
Acoustic musicians, blue grass bands nightly. Dance club with DJ spinning house, hip-hop, and
Tera Nova
Monkey’s Uncle Tavern Top 40 music.
8206 Philips Hwy., Baymeadows, 733-8085. Posh
BRADLEY STOOKEY

10601 San Jose Blvd., Mandarin, 260-1349.
Bar bingo, trivia, karaoke, patio bar.
Ocean Club
401 First St., Jacksonville Beach, 242-8884. DJ
dance club, house, Top 40, reggae, old wave, ‘70s
Rack’em Up upscale club, dress code enforced.
1825 University Blvd., Arlington, 745-0335.
Pool tables, corn hole and beer pong. The Twisted Martini
Ragtime Tavern Jacksonville Landing, Downtown, 353-8464. DJ
207 Atlantic Blvd., Atlantic Beach, 241-7877. dance music, salsa and disco nights, tapas.
*
taste 2010 95
 wine & a movie
Enjoy a night in with a glass of vino and a fun flick
Corie and Paul Bratter are
young newlyweds who have
just moved in together. She’s
a free spirit and he’s not.
When Corie becomes aggra-
vated with Paul’s dull ways
and demands a divorce, he
goes on a drunken rage and
runs Barefoot in the Park
to prove his spontaneity.
Based on Neil Simon’s play,
this 1967 classic stars Jane
Fonda and Robert Redford as
the 20-something couple.
A passionate film like this
calls for a refreshing summer
salad wine such as
Mulderbosch’s Cabernet
Sauvignon Rosé ($13), a
bright and clear pomegranate-
colored blend of strawberries,
cherries and peaches capped
off with actual roses.
96 taste 2010
Halloween is a great excuse
to take a walk on the wild
side. The crime drama
Se7en (1995) stars Brad
Pitt and Morgan Freeman as
two homicide detectives in-
vestigating a rash of serial
killings modeled after the
seven deadly sins (greed,
envy, lust, etc). A good pair-
ing for this thriller is a wine
called The Seven Deadly
Zins ($17), which is—you
guessed it—a zinfandel.
Its name is derived from the
seven different vineyards that
contribute grapes to its cre-
ation. The flavor is bold,
fruity, and a little spicy.
If you’re feeling especially
sinful, have some dark
chocolate, too.
Life is like a complicated
puzzle—you’re provided with
all the right pieces, but you
have to figure out how they
all fit. The 2003 film Lost
in Translation pieces
together the lives of two
strangers: Charlotte, who has
reached two huge milestones
(college graduation and
marriage) and Bob, an aging
actor whose family he never
sees. Their bittersweet en-
counter—significant although
brief—pairs well with a glass
of Mura Mura Pear Or-
chard sake ($14), a light
rice wine infused with Asian
pear flavors that, according
to the Oregon maker, is remi-
niscent of a pinot gris or
Riesling.
Just like April showers, Dupree
rains in on the lives of newly-
weds Carl and Molly Peterson
in the off-beat comedy You,
Me and Dupree (2006).
Portrayed by Owen Wilson,
Matt Dillon and Kate Hudson,
the threesome battle through
mishaps when Wilson’s Dupree
shows up at his best friends’
door homeless and unem-
ployed. A crowded relationship
like this one is best enjoyed
with a glass of Ménage à
Trois California White
2007 ($12). The light, fruity
wine is a combination of
chardonnay, muscat and
chenin blanc, which the vint-
WINE BY BRADLEY STOOKEY
ner says create the perfect
threesome, with or without
food, alone or with two com-
panions.
*

rack of lamb, chilean sea bass and
various cuts of steak offered. D.
THAI
Basil Thai & Sushi 1004
Hendricks Ave., Jacksonville (674-
0190). Basil specializes in sushi
that are filled with creative and
tasty ingredients like spicy mayon-
naise, crab, and green snap peas.
If you prefer a full-sized entrée, try
the Chilean sea bass served with a
green curry sauce, brown rice and
broccoli. L, D.
Galangal 145 Hidden Road, Suite
110, Ponte Vedra Beach (827-
1150). Part of a family of area
Thai restaurants, Galangal stands
out among other Thai eateries for
its more refined flair. From daring
design to bold tastes, there is
nothing understated about this
chic eatery and lounge. Enjoy a
number of Thai dishes along with
a selection from the bar menu
which is rife with tasty cocktails.
D. SEE AD ON PAGE 73
Lemongrass Restaurant 9846
Old Baymeadows Rd., Baymeadows
(645-9911). It’s not just the food
that regulars deem “Zen-sational”
(customer favorites include prig
pow, panang curry, crispy duck and
ginger-infused salad with wonton
noodles). The restaurant’s sleek
design in shades of soothing green
is equally as comforting—that is,
unless, you order your meal “Thai
hot,” in which case there’s no sol-
ace. L, D. SEE AD ON PAGE 73
Pattaya Thai 9551 Baymeadows
Rd., Ste. 1, Baymeadows (646-
9506). One of the city’s original
Asian outposts re-opened in a new
location. Offering a lengthy menu
that features 40 vegetarian items
alone. Chicken coconut soup is a
house specialty. L, D.
Taste of Thai 4317 University
Blvd., Southside (737-9009). A
family-owned-and-operated restau-
rant features Thai cuisine in a
warm and friendly atmosphere on
the Southside. Lunch and dinner
selections are enhanced with the
characteristically Thai staples of
lemongrass, coconut milk, basil
and ginger. House specialties
include fresh spring rolls, pla lad
prig (hot and spicy fish), kaeng
daeng (red curry) padt prig pow
and padt Thai. L, D.
Thai Garden Restaurant 10
Blanding Blvd., Ste. A, Orange Park
(272-8434). An oasis of spice and
flavor in an otherwise mostly
Americanized dining landscape,
Thai Garden prepares traditional
Thai whole snapper, satay with
chicken or pork, red or green curry
and Thai garden curry. They’ll
make your entrée as hot or as mild
as you wish. L, D.
Thai Palace 9965 San Jose Blvd.,
Mandarin (880-5363). Thai Palace
makes its home in one of
Mandarin’s busy plazas along San
Jose Boulevard. The lunch crowd
favors rice and curry dishes, seafood
and vegetables, noodles and basil
fried rice. Four crunchy Thai rolls
get a side of sweet and sour and
shaved carrots, and the small green
salad is topped with tofu and
peanut sauce. Choose between beef,
chicken, shrimp, scallops or tofu for
a pan-fried dish with basil, pineap-
ple or the spicy pepper, or try a spe-
cial rice entrée with chili duck or
chicken cashew nuts. L, D.
Thai Room Restaurant 1286 S.
Third St., Jacksonville Beach (249-
8444). Casual ambiance is comfort-
able with lots of pillow-padded
booths and authentic cuisine
including chicken and beef satay,
snapper, crispy duck, noodles of the
drunk and chicken sautée. D.
WINE BARS
The Grape St. Johns Town Center
(642-7111; yourgrape.com). Wine
is, of course, the main draw at
this hip, yet non-intimidating,
meeting place with more than 120
wines to taste by the glass, bottle
and tasting flights organized by
taste classification. But tasty
vittles are also on the menu like
Mediterranean quesadillas,
gourmet cheeses, specialty
spreads like spinach and apple-
wood smoked bacon, and roasted
red pepper hummus. L, D.
SEE MENU ON PAGE 27
the guide
Island Girl Wine & Cigar Bar
108 1st St., Neptune Beach (372-
0942); 9A and Gate Pkwy (854-
6060). Cozy and manly pub atmos-
phere at both locations. Food? No,
but they do have premium stogies
and wines aplenty. Popular for
sporting event viewing and cigar-
maker gatherings. D.
The Grotto Wine & Tapas Bar
2012 San Marco Blvd., San Marco
(398-0726). The hip wine and
tapas bar in San Marco Square is
as popular as ever. The Grotto’s
considerable inventory—70 wines
by the glass, 300 by the bottle—
includes favorites and rare selec-
tions; the tapas menu features
aged beef tenderloin, garlic shrimp
and chocolate fondue. D.
Riverside Liquors & Village
Wine Shop 1035 Park St.,
Riverside (356-4517). An outlet for
fine wines and spirits for more
than 40 years. They don’t serve
food, but a cozy lounge area at the
back provides space to oncork a
purchase and enjoy a glass or two.
SEE AD ON PAGE 47
San Sebastian Winery 157 King
St., St. Augustine (826-1594). An
attraction not far from the heart of
the Historic District, the winery’s
Cellar Upstairs serves as a jazz
club of sorts, featuring live music
on weekends. Offering light eats.
Banquet space available. D. SEE AD
ON PAGE 45
The Wine Bar 320 1st St. N.,
Jacksonville Beach (372-0211).
Tapas menu complements the
bars’ live music schedule and
open mic nights. Regular wine
tastings. D.
Walkers 2692 Post St., Riverside
(894-7465). The menu is light at
this night spot — spinach arti-
choke, cheese plates and roasted
red pepper hummus about sums it
up. The wine list is long and the
specialty cocktails like the Mojito
Fizz are a treat. D.
*
NOTE: This list does not represent a complete
accounting of all area restaurants. Every effort
was made to ensure accuracy. We regret any errors
or omissions. A new edition of Taste will be pub-
lished in early 2011. Until then, happy eating.
taste 2010 97
 wine & a movie 2
The sequel to four fun flicks featured on page 96.
When your favorite team isn’t
playing, pop in a classic foot-
ball film like Remember
the Titans (2000), starring
Denzel Washington. The
movie is based on a true story
of two racially segregated
Southern schools forced to
integrate in the 1970s.
Though the newly formed
football team has to over-
come prejudices at first,
team members realize that in
order to succeed on the field,
they have to unite. A fitting
beverage for the film is
Quarterback red wine
($19), an Australian blend of
shiraz, merlot, grenache and
cabernet sauvignon, with
roughly equal amounts of
each (hence the name).
98 taste 2010
The Oscar-winning comedy
Little Miss Sunshine
(2006) stars funnymen Steve
Carell and Greg Kinnear and
teems with peculiar characters
whose lives are falling apart.
The only ray of light is 7-year-
old Olive, a finalist in the
Little Miss Sunshine beauty
pageant. The movie chronicles
a comedic journey as the fam-
ily travels to sunny California
in a beat-up VW bus to fulfill
Olivia’s dream. We suggest you
enjoy this farcical family trip
with a glass of Bohemian
Highway Pinot Grigio
2007 ($9). The wine, named
after a 10-mile stretch of road
in Northern California, blends
honeydew, apricot and pear
flavors and complements
many dishes—spicy ones in
particular.
When Vianne opens a deca-
dent chocolate shop in small-
town France during Lent, she
arouses fear and intolerance
amongst her straitlaced
neighbors. But, with truffles
and cups of hot chocolate,
the single mother slowly
opens their eyes to accept-
ance, friendship and happi-
ness. The five-time Academy
Award-nominated Chocolat
(2000) is a rich comedy
based on Joanne Harris’ best-
selling novel. A story as
sweet as chocolate would
pair well with a glass of
Baron Philippe de Roth-
schild Pinot Noir ($10).
According to its maker, the
deep red pinot is dominated
by black cherry combined with
notes of wild strawberry, nec-
tarine and peach.
Nothing good at the theater?
Fahgettaboudit! Check out
gangster classic, Donnie
Brasco (1997), starring
Johnny Depp as an FBI agent
who infiltrates the mafia of
New York. As he gets deeper
into the dangerous world of
organized crime, he begins to
lose sight of why he’s there in
the first place. When he
stops reporting to his superi-
ors, they pull the plug on the
undercover operation. To go
with this film, you’ll need a
wine that isn’t for the faint of
heart. Thorn-Clarke Shot-
fire Ridge Shiraz ($19) is
intense and full-bodied,
WINE BY BRADLEY STOOKEY
something that can hold its
own when paired with spicy
meats or sharp cheeses.
*
Serving Jacksonville’s Hip Asian Comfort Food.

Now Available:
The Blue Bamboo
Cookbook!

Lo c a l . S o p h i s t i c a t e d . C a s u a l .

Restaurant, Wine Bar, and Cocktails

Centrally located at 3820 Southside Boulevard

9 0 4 . 6 4 6 . 1 4 7 8
w w w. b l u e b a m b o o j a c k s o n v i l l e . c o m
 IF YOU THINK SEVENTEEN HERE IS EXCITING,
WAIT UNTIL YOU GET A TASTE OF NINETEEN.

At TPC Sawgrass, you can sit down to a delicious meal overlooking the world famous PLAYERS STADIUM
Course where some of the world’s greatest golfers have tasted victory in THE PLAYERS Championship.
Honored by Wine Spectator’s “Award of Excellence” and Jacksonville Magazine’s “Top 25 Restaurant Ranking,”
our restaurants offer exciting views, tantalizing menus and unforgettable experiences, all within our magnificent
Mediterranean Revival-style clubhouse. Enjoy breakfast, lunch and dinner on the verandah at NINETEEN,
our comfortably casual café/lounge. Or discover the perfect setting for a business lunch, Sunday brunch or
intimate dinner amid an amazing collection of rare golf memorabilia at TRADITIONS. TPC Sawgrass is also
home to one of the area’s most popular happy hours with fantastic drink and food specials and live music
on Thursdays and Saturdays. For hours and reservations, call 904.273.3235 or visit tpc.com/sawgrass.