jacksonville magazine taste 2011

2011A SUPPLEMENT TO

JACKSONVILLE MAGAZINE

THE ESSENTIAL GUIDE TO EATING & DRINKING IN NORTHEAST FLORIDA • VOLUME 6

EAT200 restaurant

profiles & menus

COOKrecipes from top

local chefs

tasteDRINK

wine & a moviedate ideas

You Must Try25 BARS

jax beach1500 beach blvd

247-6636

lakewood1607 university blvd w.

732-7200

fleming island1810 town center blvd

264- 0636

avondale3572 st johns ave

381-6670

MOJO

NUMBER FOUR

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O P E N I N G E A R LY 2 0 1 1

m o j o b b q . c o m

4 taste 2011

GREAT WEDDING GIVEAWAYCongratulations to Katherine Novgradand Kevin Kyle (above), winners of the2011 Great Wedding Giveaway. Thelucky couple, set to marry in June, wona prize package worth more than$30,000 in goods and services includ-ing photography, a bridal shower for 25,four hours of DJ entertainment, hair andmakeup services, an oceanfront wed-ding and reception at the SerenataBeach Club and a honeymoon stay atthe Boca Raton Resort & Club. To viewthe details of their prize package, visit jacksonvillemag.com.

BEST OF JACKSONVILLE PARTYMark your calendar! Every January,Jacksonville Magazine hosts a galafundraiser designed to satisfy the foodiein us all. The event features more thantwo dozen restaurants showcasing their“best” eats and drinks. The party hasraised more than $150,000 since itsinception.

BRIDE’S NIGHT OUTOur cocktail party/wedding Q&A seriesis ideal for learning the must-know details involved in planning the biggestevent of your life. Visit our website formore information. Bride’s Night soiréesare held four times per year—spring,summer, fall and winter.

EDITORIAL:PUBLISHER / EDITOR-IN-CHIEF Joseph White

ASSOCIATE EDITOR / DIRECTOR OF COMMUNITY RELATIONS Kathy Weedon

MANAGING EDITOR Kaki Flynn

CONTRIBUTING WRITERS

Kerry Speckman, Alison Trinidad,

INTERNS Tori Gibbs, Tia Woods

ART:CREATIVE DIRECTOR Bronie M. Massey

DESIGNER Jennifer L. Curry

PHOTOGRAPHER / WEB GURU Bradley Stookey

MASCOTS “Bud” the Jacksonville Magazine Wonder Dog and Cisco Kid

SALES:DIRECTOR OF SALES & MARKETING Anna Marie Burke

ACCOUNT EXECUTIVES

Rosalie Bolante, Wendy Cummings, Carol Kimsey, Jessica Lindsay

ADVERTISING SALES COORDINATOR & ACCOUNTING Wendy Castro

SUBSCRIPTIONS:SUBSCRIPTION REQUESTS / INQUIRIES

(800) 962-0214; [email protected]

CIRCULATION MANAGER Mike Romero

MAIL:1261 King St., Jacksonville, FL 32204E-MAIL [email protected] www.jacksonvillemag.comMAIN OFFICE (904) 389-3622ADVERTISING (904) 389-3622 x303Jacksonville Magazine’s Taste, 2011. Volume 6. Published an-nually. All editorial contents ©2011. All rights reserved. Nopart of this periodical may be reproduced without the writtenpermission of the publisher. Neither the publisher nor advertisers will be held responsible for any errors found in themagazine. The publisher accepts no liability for the accuracyof statements made by the advertisers.

• Back issues of Jacksonville Magazine, 904, Bride,Home and Taste may be purchased over the phone(904) 389-3622 for $5.95 plus $2 shipping and han-dling.

• Advertising information for all publications can be ob-tained by calling (904) 389-3622 or (800) 962-0214.

• Subscription inquiries can be made by calling toll-free (800)962-0214, or by writing to us at 1261 King St., Jacksonville, FL32204, or via email: [email protected].

• To purchase reprints or obtain permission to reproducearticles appearing in any White Publishing Co. publica-tion, call (904) 389-3622.

VOLUME SIX2011

• For 27 years, Jacksonville Magazine hascovered the people, issues and happeningsof Northeast Florida. The magazine is published 12 times annually and reachesmore than 140,000 upscale, active and educated readers each month.

• Jacksonville Magazine’sHome is a bi-annual supplement (spring andfall) dedicated to highlight-ing Northeast Florida’s residential spaces, interiordesign and neighborhoods.

• Jacksonville Magazine’sTaste is an annual supple-ment featuring dining listings and menus frommore than 250 First Coastrestaurants and bars. You’rereading it now.

• Jacksonville Bride, Jacksonville Magazine’sspecial wedding magazine,is published twice annuallyand is included with theMarch and August editionsof Jacksonville Magazine.

• Jacksonville Magazine’s904, Northeast Florida’sBusiness & Executive LifeAuthority is published sixtimes per year and coverspeople and issues affectingbusiness in the region.

• www.jacksonvillemag.comfeatures online versions of all our publications, a calendar of events & more.

• The Dish is a twice-monthly email bulletin onthe city’s hottest events,juicy gossip and other

need-to-know news.

tasteJACKSONVILLE MAGAZINE’S

ON THE COVER: Bouillabaisse with shrimp,lobster, mussels, fish, saffron broth from‘town in Avondale. Photo by Bradley Stookey

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Frutti di mari fromENZA’S ITALIANRESTAURANT AZUREA AT ONE OCEAN ....................8

MEZZA LUNA ................................10OCEAN 60 ....................................12AQUA GRILL ..................................16BEACH DINER................................17BISTRO AIX ..................................18BLACKFINN AMERICAN GRILLE ........19CHA CHA’S ....................................20CHART HOUSE ..............................21CORNER BISTRO ............................22ENZA’S ITALIAN RESTAURANT ..........23FIONN MACCOOLS ..........................24JULIETTE’S ..................................25LIBRETTO’S ..................................26MIXX............................................27MORTON’S, THE STEAKHOUSE..........28SPECKLED HEN ............................29SUITE ..........................................30TACO LU ......................................31WHISKY RIVER ..............................32

DISPLAY ADVERTISERSCASBAH CAFE..........................................2MOJO BAR-B-Q ........................................3LARRY’S GIANT SUBS................................5ALHAMBRA DINNER THEATRE ..................34‘TOWN ................................................35PETERBROOKE CHOCOLATIER ..................35RAGTIME ..............................................36PHILLY’S FINEST ....................................36ICHIBAN ..............................................37CRUISER’S GRILL ..................................37TAPESTRY CAFE ....................................38CORNER BISTRO ....................................38CAPITAL GRILLE ....................................39SAN SEBASTIAN WINERY ........................39PULP ..................................................40THREE LAYERS CAFE ..............................40RENNA’S PIZZA ......................................41WHITEY’S FISH CAMP ..............................41BLACKSTONE GRILLE ..............................42A. CHEF’S COOKING STUDIO ....................42CASA MARINA HOTEL ..............................43SECRET GARDEN CAFE ............................43BUDDHA’S BELLY ..................................44ESPETO BRAZILIAN STEAK HOUSE ............44ZAITOON MEDITERRANEAN GRILL..............44THE BLUE FISH RESTAURANT ..................44CAFFE ANDIAMO ....................................45RIVERSIDE LIQUORS ..............................45CORTESSÉS BISTRO................................46TAVERNA ..............................................46MOON RIVER PIZZA ................................46AUGUSTINE GRILLE & 619 OCEAN VIEW ..........50BLUE BAMBOO ......................................99TPC SAWGRASS........................Back Cover

let’s eat

featured menusWHOSE MENU IS INSIDE :

taste 2011 7

8 taste 2011

Azurea at One Ocean Resort Hotel & Spa One Ocean Blvd., Atlantic Beach | (904) 249-7402 | www.azurearestaurant.com

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

For a Truly Unforgettable Experience

taste 2011 9

BEGINNINGSTableside Winter Squash Bisque 8Asian Pear Compote, Duck Confit PurseAzurea’s Baby Romaine Caesar Salad 8White Anchovy Parmesan Dressing, ToastedBrioche CroutonHudson Valley Duck Two-Ways 16Seared Red Sea Salt Dusted Foie Gras, CloveScented Brioche Bread, Duck Confit, Crisp Pancettaand Chicken Liver Pate, Black Currant PreserveWarm Gorgonzola Soufflé 8Orchard Coulis, Pistachio PestoColorado Lamb Meatball Sampler 12South Carolina Grain Mustard Mop, Mint andStone-Fruit Chutney, Roasted Garlic andPreserved Lemon Aioli

Cast Iron Seared Jumbo Blue Crab Cake 16Apple Cider Braised Collard Greens, CharredHeirloom Tomatoes, Crisp Smoked Bacon

Artisanal Mixed Green Salad 10Roasted Walnuts, Arkansas Black Apples,Maple Crouton, Mulled Apple Cider Vinaigrette

Pacific Ahi Tuna Carpaccio 14Blue Crab Meat, Ripe Mango, Piquillo Peppers,Fresh Thai Basil, Chilled Sesame Citrus Nage

Roasted Beet and Sweet Grass DairyGoat Cheese Salad 10Goat Cheese Mousse, Arugula, Walnut Vinaigrette

Roasted Georgian Bob White Quail 14Apple Cornbread Stuffing, Bourbon Glaze, Granny Smith Apple Strudel

SPECIALTIESFresh Catch 3 Ways 28Grilled with Tropical Fruit Salpicone Bronzed withCitrus Butter Emulsion Beignet Battered withSmoked Vidalia Onion Remoulade

Maine Lobster Risotto 32Deshelled Maine Lobster, Toasted Carnaroli RiceForaged Mushrooms, English Peas, Tarragon

Hand Crafted Butternut Squash Tortellini 22Spaghetti Squash, Forest Mushrooms ToastedPepita, English Peas, Grape Tomatoes, SageBrown Butter

North Carolina Tangle Wood FarmsChicken Breast 27Pecan Brioche Stuffing, Antebellum Grits withTasso Ham, Braised Brussels Sprouts

Slow Braised Waygu Short Ribs 28White Truffle Parsnip Purée, Roasted MiniatureWinter Vegetables

Coriander Dusted Sea Bass 30Maine Lobster-Mango Gastrique, Cilantro Emulsion

Seared Diver Scallops 26Green Onion Crepe, Lump Blue Crab, HouseSmoked Bacon, Hominy, Asparagus Spears

Hand Rolled Sweet Potato Gnocchi 26Crisp Veal Sweetbreads, Parmesan CheesePignoli, English Peas, Madeira Cream Jus

Maple Leaf Farms Duck Duo 28Crispy Skin Duck Breast, Smoked Duck Spanakopita,Crimini Mushroom Spoon Bread

Tellicherry Crusted Harris RanchNatural Beef Tenderloin 30White Truffle Herb Dauphinoise, Potato CreamedSilver Queen Corn

SIMPLY GRILLED“FROM THE SEA”

Coastal Carolina Hog Snapper 25Everglades Hearts of Palm and Citrus Ceviche

Herb Marinated Florida Mahi Mahi 25Tomato and Thai Basil Vinaigrette

Seafood Mixed Grill 27Fresh Catch, Hawaiian Prawns, Diver Sea Scallop,Lemon-Caper Buerre Blanc

Tradewinds Caught Atlantic Cobia 25Clementine Marmalade

“FROM THE LAND” Bone-In Wild Boar Ribeye 36Huckleberry Conserve

16 oz. Bone-In Veal Chop 37Three-Peppercorn Crust, Caramelized Shallot and Port Jus

12 oz. Prime Strip 28 Day Dry Aged 38Horseradish Mustard Butter

Mishima Ranch Wagyu Beef Tenderloin (5 oz. minimum) 7 per oz.Peppered Bacon and Vidalia Onion Relish

DESSERTSWarm Crispy Banana Bread Pudding 7Belgian White Sipping Chocolate, NutmegScented Mini Marshmallows

Pumpkin Cheesecake 7Gingersnap Crust, Caramel Pecan Rum Sauce,Vanilla Chantilly

Duo of Crème Brulées 7Butterscotch and Tahitian Vanilla Bean, BitterChocolate Wafers

Cashew Tartlet Enrobed in Smooth Milk Chocolate 7Caramel Ice Cream, Salted Caramel Pouring Sauce

Florida Key Lime Semifreddo 7Pink Peppercorn Meringue Crumble, RoastedStrawberry Sauce

Profiteroles 7Cinnamon Stick Ice Cream, Amarena Cherries, Hot Fudge

Warm Baked Camembert in Puff Pastry 7 Cranberry Reduction, Adriatic Fig Compote,Toasted Marcona Almonds

Freshly Spun Ice Creams and Sorbets 6Peanut Butter Chocolate Chip, Tahitian Vanilla orBelgian Chocolate Ice Cream, Mango, Black Currantor Meyer Lemon Sorbet, Crisp Almond Florentine

Dessert Sampler for Two 12

FIRST COAST CUISINE

Azurea at One Ocean

Resort Hotel & SpaOne Ocean Boulevard

Atlantic Beach, FL 32233(904) 249-7402

HoursBREAKFAST

7-11am

LUNCH11:30am -2:30pm

DINNER6 -10pm

Credit Cardsall major credit cards

Reservations Acceptedyes

Liquorfull service bar

Outdoor Diningyes

Food Service After 11 pmyes

Banquet Facilitiesyes

Catering Availableyes

Entertainmentno

Valet Parkingyes

azurearestaurant.com

10 taste 2011

Mezza Luna 110 First St., Neptune Beach | (904) 249-5573 | www.mezzalunaneptunebeach.com

Mezza Luna offers a mix of old world Italian cuisine and modern American classics. The menu ranges from gourmet wood-fired pizza to nightly specials featuring fresh local fish and seasonal game. Enjoy the busy atmosphere of the bar or eat in the quieter surroundings of the main dining room. You might want to venture outdoors into the beautifully landscaped patio. Wherever you eat, choose an accompanying wine from Mezza Luna’s extensive list or try a cocktail from the full bar. Reservations are accepted and all dishes are available to go. Come and see why Mezza Luna is the beach’s finest neighborhood restaurant.

Mezza Luna

Fine Dining in Neptune Beach

taste 2011 11

STARTERSChef’s Soup created daily 7Ahi Tuna Tartare 12ginger aioli & sweet soy sauce

Crispy Vagabondo Calamari 10lemon, basil & marinara

Beer Steamed Clams bacon & tomatoes 13Duck Breast Confit 12truffle potatoes, caramelized onions & red wine

Parmesan Risotto Shrimp 12charred corn & smoked tomato broth

Almond Fried Brie 11baby arugula, fresh cranberry & walnut vinaigrette

Steamed Mussels 11roasted tomatoes & fennel broth

Surf and Turf 13braised short rib, seared scallop, banana peppers relish & blackberry coulis

Escargot 9bacon lardons, red wine & puff pastry

Cheese Plate 9

ENTRÉESOssobucco 26truffled cauliflower purée, baby carrots & lemonpinenut gremolata

Roasted Duck Leg 22braised white beans, caramelized cipolini sauce

Filet Mignon 29truffled mash, wild mushrooms, bacon, red wine & haricots verts

Grilled Flatiron Steak 23balsamic roasted shallots & herbed pomme frites

Mustard Tarragon Glazed Salmon 23roasted beet vinaigrette, sweet potato, prosciutto

Pan Seared Grouper 26spinach, shallot-balsamic confit, smokey blue cheese& pepperonata

Fennel Dusted Sea Bass 29vegetable ragout, fresh herbs, sweet peppers

Grilled Harris Ranch Pork Chop 26lemon risotto, caper-sage butter

Scallops Charleston 26sherry, gruyere, mushrooms, saffron rice & asparagus

Crispy Skin Red Snapper 27sweet pea purée, mascarpone-chive potato cake, sundried tomato-olive vinaigrette

Lasagna Bolognese 17Chicken Piccata, Parmesan or Marsala 18Veal Piccata, Parmesan or Marsala 24

SALADSCaesar 7creamy parmesan vinaigrette & croutons

Grilled Pear Salad 8gorgonzola, spiced pecans & raspberry vinaigrette

House Salad 7greens, grape tomato, carrots, balsamic vinaigrette,freshly grated parmesan

Mozzarella Caprese 9house made mozzarella, tomatoes & basiladd prosciutto 12

Tuna Nicoise 9white anchovy, tomato, frisse & roasted garlic aioli

Pickled Beet & Goat Cheese 8roasted pecans, orange segments & crispy onions

CREATE YOUR OWN PASTAPasta 12fettuccini, meat tortellini, angel hair, penne, linguineor whole wheat spaghetti

Saucesmarinara, rosato, alfredo, roasted tomato, bologneseor garlic & oil

Additionsshrimp, chicken, clams, mussels, meatballs, calamari or primavera 5Scallops 3 each Fresh Catch 10

WOOD FIRED PIZZAThe Greek 16feta, spinach, tomatoes, mozzarella & olives

Prosciutto 17mozzarella, fontina, caramelized onions & roma tomatoes

Traditional 15choice of: pepperoni, sausage, mushrooms, onions, olives or tomatoes

(White) Four Cheese 15mozzarella, fontina, parmesan & asiago

Wild Mushroom 17white truffle essence

Blackened Chicken 16apples, goat cheese black mission fig sauce

ITALIAN

Mezza Luna 110 First St.

Neptune Beach, FL 32266(904) 249-5573

HoursDINNER

5pm-close




Outdoor Diningyes

Food Service After 11 pmno



Entertainmentyes

Valet Parkingyes

(fri. & sat.)

Special FeaturesMUSICAL

HAPPY HOURJoin us in the bar

Tuesday & Thursday 6-8pm

mezzalunaneptunebeach.com

Menu is subject to change seasonally

12 taste 2011

Ocean 60 60 Ocean Blvd., Atlantic Beach (across from One Ocean) | (904) 247-0060 | www.ocean60.com

Ocean 60 is chef owned & operated by Chef Daniel Groshell who graduated from the Culinary Institute of America In Hyde Park, New York. His wife, Mariela Groshell, is the events coordinator & business manager. Ocean 60 was established in 2001 and is currently celebrating it’s 10 YEAR ANNIVERSARY in the quaint community of Altantic Beach. Chef Daniel takes French classical tech-niques and combines them with different cultural inspirations from Latin to European and Asian to provide a fusion of delectable flavors. Ocean 60 has a main dining room & wine bar which is best suited for a more intimate dinner experience. Guests can also dine in our “Martini Room” which has a more casual, lounge feel and has a full bar which specializes in over 25 martini selections. The Martini Room has live music Thursday-Saturday Ocean 60 will be offering a new menu for the Spring season including our Ocean 60 “Bocas,” our version of tapas. We are located directly across from One Ocean Resort, formerly the Sea Turtle Inn.

Ocean 60

Fine Dining With Casual Elegance & Tropical Inspired Cuisine

taste 2011 13

SALADSOcean 60 Waldorf $6Romaine Lettuce Topped With Candied Nuts, DicedApples, Bell Peppers, Celery, Green Onions, Carrots,Dried Cranberries & Blue Cheese Vinaigrette

Sundried Tomato & Bacon Caesar $6Chopped Romaine Tossed In Our House Sundried Tomato Caesar Dressing, Bacon Crumbles, Garlic Croutons & Parmesan Cheese

Smoked Grouper Salad $8House Smoked Grey Grouper Served Over CharredVegetables & Citrus Mixed Greens Topped With Candied Pecans & Shaved Asiago Cheese

APPETIZERSOcean 60 Shrimp Ceviche Martini $8Citrus Marinated Royal Red Shrimp In Fresh Citrus With Scallions, Red Onions & Bell Peppers Served With Calypso Dusted Tortilla Chips

Artichoke & Wild Mushroom Bruschette $9Sautéed Artichoke Hearts & Wild Mushrooms Over Grilled Focaccia Crostini With A Sundried Tomato, Sherry Cream, Crumbled Goat Cheese & Balsamic Drizzle

Grilled Chicken Spring Rolls $10Grilled Chicken, Spinach, Caramelized Onions & Goat Cheese In A Crispy Spring Roll Served With A Red Curry & Garlic Aioli & Citrus Mixed Greens

Asian Style Oysters $10Panko Crusted Fried Oysters Served Over A Miso Bok Choy Salad & Ginger Ponzu

Pan Steamed Prince Edward Island Mussels $12With White Wine, Fresh Herbs, Tomato, Spanish Chorizo, Lemon & Parmesan Cheese

Beef & Portabella Tower $12Grilled Portabella Topped With Caramelized Onions,Tomato, Blue Cheese & Beef Finished With MarsalaDemi Glace

Crab Cakes $13Sautéed Lump Blue Crab Cakes With Citrus GreensOver A Roasted Tomato & Bacon Remoulade

Bronzed Diver Scallops $13Fresh Diver Scallops Served Tomato Salsa Fresca, Crisp Plantains Finished With A Chimichurri Beurre Blanc

Goat Cheese Spadini & Shrimp $13Chevre Cheese Baked With Artichokes, Roasted Peppers, Caramelized Onions & Basil Pesto ToppedWith Grilled Shrimp & Served With House Made Tortilla Chips

Ocean 60 Mezze Platter $16Artisan Cheese Sampler & Roasted Cured Meats Served With House Made Spreads Served With Calypso Dusted Tortilla Strips

Specialty Soups Du Jour $6 • Roasted Cauliflower Bisque Infused With Bacon & Onions• Cream of Mushroom Infused With Sherry,Shitakes & Green Onions

ENTRÉESVegetable Stuffed Mushrooms Florentine $13Oven Roasted Stuffed Mushrooms With Seasonal Vegetables Served With Wild Mushroom Medley & Wilted Spinach Over Florentine Cream

Ocean 60 Grilled Meatloaf $15 Chorizo & Beef Meatloaf Served Over A Dijon, Bacon Whipped Potatoes, Seasonal Vegetables& Caramelized Onion Demi Glace

Pan Steamed Ricotta Ravioli & Crab $18Pan Steamed Ricotta Stuffed Ravioli Topped With Jumbo Lump Crab Meat In A Light White Wine, Parmesan Broth

Seared Pork Chops $19Topped With Wild Mushrooms, Caramelized Onions& A Sherry Mushroom Cream Served Over Garlic Whipped Potatoes & Seasonal Vegetables

Duck Duo $21 Seared Duck Breast Served Sliced & Medium Rare Served Over A Duck Sausage Sweet Potato Hash & Finished With Blueberry Infused Demi Glace

Grilled Salmon $24 Grilled Salmon Topped With A Kiwi & Crab Relish Served Over A Honey & Herb Infused Couscous & Sauce Beurre Blanc

Pan Asian Grouper & Shrimp $25Sesame Seared Scamp Grouper With Braised Bok Choy, Black Tea Infused Jasmine Rice With A Duo of Citrus Fondue & Ginger Soy Glace & Topped With Crispy Wild Mushrooms

Snapper & Lobster Panzanella $25Genuine Red Snapper Served With Lobster Meat Over A Rustic Style Bread Salad of Crisp Diced Bread, Greek Olives, Artichokes, Red Peppers & Feta Finished With Roasted Red Pepper Vinaigrette

Rack of Lamb $27Grilled Rack of Lamb Served With A Twice Baked Blue Cheese Stuffed Potato, Seasonal Vegetables & A Mint Infused Demi Glace

Grilled Filet Mignon $28Filet Mignon Topped With Charred Wild Mushrooms,Caramelized Onions & Blue Cheese Served With Crab Mac & Cheese Whole Wheat Penne Finished With Brandy Mushroom Cream Sauce

CONTINENTAL

Ocean 60 60 Ocean Blvd.


HoursDINNER

4pm to close


Reservations Acceptedrecommended


Outdoor Diningyes


Banquet Facilitiesno


Entertainmentyes

Valet Parkingno

Special FeaturesPrix Fixe Menu 4-6pm

Wine Tasting Every Monday Night at 6 pm

Happy Hour Daily 4-7:30pm

Featuring Half-Price Martinis

Live Music Thursday-Saturday

ocean60.com

Restaurant & Wine Bar & Martini Room

Menu Changes Seasonally & Chef's Specials Are Created Nightly

In the spirit of culinary challenge TV shows like Iron Chef, the inaugural competition will feature eight of the city'stop chefs battling it out in the kitchen to see who will be named the 2011 Great Chefs of Jacksonville, hosted by

Jacksonville Magazine and TPC Sawgrass. Two teams of four chefs will serve dueling four-course dinners highlighting the evening's theme “Florida Seafood.”

TEAM BEACHESDanny Groshell, Ocean 60 Tim Cacia, TPC Sawgrass David Medure, Restaurant Medure Ted Peters, Azurea

Members of each team will work together to produce a series of dishes that will be scored by an invited panel, aswell as the night's patrons. More than just a gourmet tasting event, Great Chefs is a true competition, complete

with a coveted trophy and bragging rights. Seating is limited.

150 Guests

WHO WILL PREVAIL?

4 Courses8 CHEFS 2 Teams

Doors open at 7 PM • Tickets available at JacksonvilleMag.com • (904) 389-3622

TEAM CITYTom Gray, Bistro Aix Dennis Chan, Blue Bamboo Scott Ostrander, 'town Matthew Medure, Matthew’s

16 taste 2011

SPECIAL APPETIZERSSeared Caramelized Scallops 10Thai basil & sun-dried tomato hollandaise, potato pancakes & micro green salad.

Panko Crusted Fried Green Tomatoes 9Blue crab & roasted corn remoulade, garnished with Creole grilled shrimp & crispy Applewoodbacon.

Fresh Littleneck Clams “New Orleans” 9Baked in a cast-iron skillet with andouille sausage, red peppers, sweet onions, black-eyed peas & tomatoes in a Creole meuniere sauce.

SOUPS & SALADS Special Crab Salad 8Mixed lettuces, heart of palm, avocado, fresh crabmeat, red onions & diced tomatoes tossed in a creamy lemon-dill dressing.

Hydroponic Arugula Salad 8Candied walnuts, fresh berries, grapes, Vidaliaonions, goat cheese & raspberry vinaigrette.

Seafood Chowder 6A tasty combination of blue crabmeat, shrimp & scallops with a lobster fumet for an award-winning delight.

HOUSE CLASSICSBroiled Combo 24Broiled fresh catch filet, fresh jumbo shrimp & day boat scallops cooked with house seasonings, fresh lemon butter & white wine. Served with a fresh garden herb rice pilaf.

Grilled Aged Filet Mignon 29Wild mushroom bordelaise, sautéed baby spinach & braised red cabbage. Served with an overstuffed twice-baked potato.

“Kalbi Jim” Korean Braised Short Ribs of Beef 24Traditional rich flavorful stew of short ribs with Asian pears, potatoes & fresh vegetables.

Crispy Fried Seafood Platter 24Panko fried fresh fish, homemade crab cake, fresh sea scallops & jumbo shrimp. Served with our special hand-cut French fries & coleslaw.

CHEF’S NIGHTLY SELECTIONSSeared Mahi-Mahi Rizzo 27Roasted tomato & fresh basil beurre blanc, fresh crabmeat, seared jumbo shrimp, grilled asparagus, roasted onion & garlic whipped potatoes.

Maple Seared Alaskan Salmon 24With sesame-seared asparagus, pommes gaufrette, lump crabmeat & a light wasabi foam.

Baked St. Augustine Grey Grouper 26Crabmeat, pancetta, shrimp and crawfish Ritzcracker stuffing, New Orleans lemon & garlic sauce,with a roasted red pepper & andouille risotto.

Veal Cutlet Parmesan 22Fresh plum tomato sauce, garden herbs, mozzarella& parmesan cheeses with fettuccine carbonara.

First Coast Triggerfish Pesada 27Romano-fresh herb breaded, topped with lemonherb butter & served with fresh rock shrimp, roasted red peppers & scallions over vegetable primavera pasta.

Don Ho’s Ahi Tuna 24Seared until medium rare in a Macadamia nutcrust with mango Chinese mustard, butter, shrimp,char sui pork & pineapple fried rice.

Bang-Bang Mayport Flounder 24Almond & fresh herb-crusted with Thai chili sauce & vegetable primavera pad Thai.

Eggplant Parmesan “To Die For” 18Fresh plum tomato sauce, three-cheese blend with sautéed house-seasoned egg linguine.

Roast Rack of New Zealand Lamb 26Dijon herb-crusted, Markham merlot jus lie, rosemary whipped potatoes & sautéed asparagus.

Grilled Chicken & Pasta 19Citrus marinated boneless breast of chicken sautéed with Portobello mushrooms, spinach, whole roasted garlic cloves, sun-dried tomatoes, roasted red peppers & homemade Italian sausage. Tossed in white wine butter over egg fettuccine.

Vegetarian Delight 18Wasabi-crusted organic tofu, horseradish aioli,three-pepper jam, Caribbean red beans & saffron rice, sweet potato purée & wok-seared baby bok choy.

Double House Brined–All Natural–Bone-in Pork Chops 22Stuffed with a walnut, roasted red pepper pesto in a bordelaise sauce. Served with summer squash casserole & potatoes au gratin.

Aqua Grill950 Sawgrass VillagePonte Vedra Beach, FL

32082(904) 285-3017

HoursLUNCH

Monday - Saturday 11:30am -2:30pm

DINNERSunday -Thursday

5pm - 9:30pmFriday -Saturday 5pm -10:30pm

BARDaily 11:30am -1am




Outdoor Diningyes



Catering Availableno

Entertainmentno

Valet Parkingno

Special FeaturesA Ponte Vedra favorite

for 22 years.

Private banquet room and a popular local bar with large screen TVs.

aquagrill.net

ECLECTIC AMERICAN

taste 2011 17

OUR BREAKFAST SPECIALSServed with choice of white, whole wheat, rye-

pumpernickel toast or English muffin, grits or hash browns or fruit (onions or cheese .25¢ extra)

1 Two Eggs 5.592 with Bacon or Sausage Links 6.893 with 1/4 lb Spicy Country Sausage 7.894 with Sugar-Cured Country Ham 7.995 with Pork Chops (1) 7.99 (2) 9.996 The Sunrise Special (6 – 8AM) 4.95Two eggs, any style, bacon (2) or sausage links (2),grits, hash browns, or fruit, toast or English muffin.

PANCAKES With Warm Maple Syrup7 Buttermilk Pancakes 6.298 with bacon (3) or sausage links (2) 7.599 Blueberry Pancakes 7.2910 with bacon (3) or sausage links (2) 8.1911 Pecan Pancakes 7.2912 with bacon (3) or sausage links (2) 8.19

OMELETTESThree egg omelette with choice of hash browns,

fruit, or grits & toast or English muffin.13 Cheddar Cheese 7.8914 Cheese & Ham 7.8915 Western 8.8916 Mexican 8.89

BUBBA SPECIALS17 Mama Helen’s Fried Chicken Fingers 8.99With two eggs (any style), hash browns, grits, or fruit, toast or English muffin.18 The Ultimate 8.59Two eggs (any style) with hash browns topped with cheese, grits, (2) pancakes, bacon & sausage links.19 Fish-n-Grits 8.99Deep-fried fresh Mississippi catfish (no bones!), two eggs (any style), cheese grits, toast or English muffin.195 Steak & Eggs with Buttermilk Pancakes 9.998 oz strip sirloin, choice of eggs, one side & pancakes.

OUR HOUSE FAVORITES20 Belgian Waffle with warm maple syrup 7.2921 with strawberries 7.7922 Traditional French Toast 7.5923 with strawberries or blueberries 7.9997 with bacon or sausage link 8.8924 Corned Beef Hash with grilled onions 8.5925 Traditional Eggs Benedict (single) 7.0926 Traditional Eggs Benedict (double) 8.0927 Garden Omelette 8.8928 The A.M. Rider 7.59Two eggs, scrambled, with melted cheese, ham, peppers,onions & mushrooms in pita bread, with fresh fruit, or grits, or hash browns.29 Toasted Bagel Sandwich 7.5930 “An Old Favorite” 5.79Fried egg sandwich on whole wheat toast with lettuce& tomato, with fresh fruit, or grits, or hash browns.Add bacon or sausage .69

SOME NEW FAVORITES90 Shrimp & Crab Omelette 9.8991 Chocolate Chip Pancakes 7.29

96 with bacon or sausage links 8.5992 French Toast Short Stack 7.59with two eggs (any style).93 Grilled Fresh Salmon 9.892 eggs any style, hash browns, grits or fruit, & toast94 Eggs on the ‘Bayou’ (single) 7.89 95 . . . . (double) 9.39Poached eggs on grilled English muffins topped withbacon, crabmeat, Hollandaise sauce, diced tomatoes& green onions. Served with hash browns, grits or fruit.

ETCETERAShort Stack & 2 Eggs 7.59Toast 1.79Grits 1.69with Cheese 1.89Hash Browns 2.19Bacon (4) or Sausage Links (2) 2.99Corned Beef Hash 3.99Canadian Bacon 3.99Sugar Cured Country Ham 4.59Country Sausage 3.79English Muffin 1.79Bagel 2.09with Cream Cheese 2.39Cereal with Milk 2.99Oatmeal, Brown Sugar & Raisins 2.99Fresh Fruit 3.49

OUR SENSATIONAL SALADS31 Tossed Shrimp & Crabmeat Salad 9.8932 Chef’s Salad 9.2933 Chicken Salad 8.8934 Salad Sampler 9.2935 Caesar Salad 6.2936 Grilled Chicken Caesar Salad 9.2937 Shrimp Caesar Salad 9.89

HOT OFF THE GRILLWith dill pickle & French fries or fresh fruit or potato salad38 Classic Beach Burger 7.9939 Open Face Chicken Finger Sandwich 7.9940 Traditional Reuben 7.9941 Turkey Reuben 7.9942 Deep-Fried Mississippi Catfish Sandwich 8.9943 Grilled Bacon, Cheddar Cheese & Tomato 7.7944 Patty Melt 7.9945 Tuna Melt 7.9946 Grilled Triple Cheese 6.99

OUR SANDWICH FAVORITESWith dill pickle & fresh fruit or potato salad or French fries.47 Tasty Tomato & Sprout Sandwich 6.9948 House Special 7.9949 The Garden Pita 7.9950 The B.E.T. Rider or (B.L.T) 7.9951 Tuna & Tabouli 8.4952 Chunky Chicken Melt 8.4953 Cordon Bleu 8.4954 Smothered Beef 8.4955 Ultimate Turkey or (Club Sandwich) 8.4956 Garlic Shrimp Rider 8.49

AMERICAN

Beach Diner501 Atlantic Blvd.


11362 San Jose Blvd.Jacksonville, FL 32223

(904) 683-0079880 A1A N., Ste. 2

Ponte Vedra Beach, FL32082

(904) 273-6545

Hours

BREAKFAST & LUNCHMonday-Sunday

6am-2:30pm


Reservations Acceptedno

Outdoor Diningyes




Entertainmentno

Valet Parkingno

Special FeaturesDaily Specials

Monday-Friday

beachdiner.com

18 taste 2011

LUNCH MENU

LUNCH COMBINATIONSIncludes tropical iced tea or fountain soda.

Salad & Soup

Half Sandwich & Bowl of Soup

SOUPS & SALADSCreamy French Onion Soup 4.5 / 7Our signature version of this well-loved classic.

Hobbs’ Prosciutto & Goat Cheese Salad 7/ 12 With mixed greens, tossed in a fig balsamic vinaigrette.

Crispy Calamari Salad 13 With red onion, grape tomatoes & shaved cheese in lemon-herb vinaigrette.

“Aixoise Salad” 12/13 Julienned vegetables & lime-peanut dressing with roasted chicken or calamari.

Quiche du Jour 12Served with mixed greeds or Caesar salad.

SANDWICHES, BURGERS & PLATES*Served with house-made potato chips

& mixed green salad

The AIX Burger 14Juicy grilled half-pound domestic Kobe beef with French fries.

*Italian Press Sandwich 11.5Turkey, ham & salami with provolone, Dijon & a sweet pepper relish on a baguette.

Blue Hill Bay Mussels 19 Steamed in white wine, thyme & garlic with saffron aioli. Served with French fries.

Pasta du Jour 10/17Featuring fresh, seasonal ingredients.

Oak-Fired Fish “Aixoise” 16With basil potatoes & a tomato, olive & artichoke-beurre blanc.

*Grilled Cheese Sandwich 9.5With fresh tomato, cheddar, provolone & mozzarella on brioche.

DINNER MENU

APPETIZERSCrispy Chips 5.5 / 9 House-made potato chips with warm blue cheese.

Organic Beets 11 With red, black & green lentils in creamy truffle vinaigrette.

SOUPS & SALADSSmoked Tomato Soup 4.5 / 7 Topped with crème fraîche & chives.

Baby Spinach 6.5 / 11 With pears, candied walnuts & house-made blue cheese dressing.

WOOD-FIRED PIZZASHouse-Made Spicy Sausage 15 With carmelized onions, tomatoes & spicy harissa.

Mushroom & Fontina 14With purée of mushrooms, chives & white truffle oil.

FISH, MEAT, PASTA & POULTRYRisotto 14/ 20 With house-made duck confit, scallions, organic butternut squash & pumpkin seeds.

House-Made Tagliatelle 13/ 19 Shrimp in light tomato-cream sauce with fresh herbs & Parmigiano-Reggiano.

Steak Frites 22Bistro “Onglet” steak with green beans, red wine shallot sauce & French fries.

Lock Duart Salmon 29On arugula, sweet peppers, pickled onions, goat cheese, mustard & potatoes.

Eden Farms Berkshire Pork Loin 26Over truffled spaghetti squash, Brussels sprouts & porcini jus.

Montana Ranch Filet Mignon 36On green beans, shallot sauce, Stilton blue cheese & au gratin potatoes.

Ashley Farms Duck Breast 26With mushroom bread pudding, local baby broccoli& creamy garlic.

FRENCH/MEDITERRANEAN

Bistro Aix1440 San Marco Blvd.Jacksonville, FL 32207

(904) 398-1949

HoursLUNCH

Monday - Friday 11am -2:30pm

Café Menu 2:30pm - 5pm

DINNERMonday -Thursday

5- 10pmFriday -Saturday

5- 11pmSunday 5- 9pm




HAPPY HOUR Monday-Friday

4-7pm

Outdoor Diningyes




Entertainmentno

Valet Parkingno

Special FeaturesJames Beard Award

Semi-finalist

Emphasis on organic,local & sustainable

ingredients.

Jacksonville MagazineTop 25 Restaurant

1999-2010

BistroX.com

Warm Belgian Chocolate Cake 7With chocolate sauce & sweet cream.

Chocolate Banana Bread Pudding 7With a warm chocolate center & sweet cream.

Classic Crème Brûlée 7

Profiteroles 7Mini cream puffs filled with vanilla bean ice cream & topped with white chocolate & caramel sauces.

DESSERT

Please inquire about vegan, vegetarian, allergy and gluten-free menu accommodations.

taste 2011 19

STARTERSYing-Yang Shrimp 10.99Fried crisp and tossed in the perfect blend of sweet and spicy Asian sauce.

Seared Ahi Tuna 12.99Sushi grade, garlic and pepper crust, seaweed salad, pickled ginger, wasabi, soy sauce.

Spinach & Artichoke Dip 9.99Mediterranean Platter 7.99Hummus, seasoned flatbread, roasted tomato feta dip, Greek olives, cherry peppers, artichoke hearts.

BlackFinn Crab Tower 14.99Chilled jumbo lump crab salad, coconut curry rice cake,wakame, tobiko, miso vinaigrette.

Crispy Calamari 10.99Blackened Brie 7.99

FLATBREADSFresh toppings served on Mediterranean lavosh.

Roasted Vegetable 9.99Sausage & Pepperoni 9.99Shrimp & Pesto 11.99Margherita 9.99

SANDWICHESBlackFinn uses only choice certified angus beef.

Sandwiches are served with French Fries.

Balboa 11.99Shaved prime rib, mozzarella, toasted hoagie bun, au jus.

Blackened Chicken 8.99Creamy peppercorn dressing, cheddar, lettuce, tomato,onion, ciabatta roll.

Saloon Burger 9.99Half lb of certified angus beef, sautéed mushrooms, caramelized onions, swiss, bacon, lettuce, tomato, onion, kaiser roll.

The Classic Burger 9.99Half lb of certified angus beef with your choice of accompaniments, kaiser roll.

Ahi Tuna 11.99Sushi grade, wasabi mayo, lettuce, tomato, ciabatta roll.

Crab Cake 13.99Roasted tomato, apple slaw, remoulade, garlic bread.

BEEFWe offer the finest USDA choice cut steak selections.

Filet Mignon 27.998 oz. cut, hotel butter, garlic mashed potatoes, steamed broccoli.

Herb Rubbed Campfire Steak 28.9916 oz. ribeye, dry herb rubbed, garlic mashed potatoes,maple glazed carrots.

First Cut Ribeye 27.9916 oz. cut, sweet potato mash, fresh steamed asparagus.

Steak Frites American 23.9912 oz. grilled ribeye, cilantro butter, broiled bleu cheesetomato, truffle fries.

Bacon Wrapped Meatloaf 14.99Slow roasted, sweet potato mash, collard greens, honey chipotle ketchup.

SEAFOOD & PASTAHong Kong Style Chilean Sea Bass 24.99Asian spices, coconut curry rice cade, soy sauce, sautéed spinach.

Shrimp & Grits 19.99Cajun shrimp, andouille sausage, goat cheese grit cakes,tasso cream.

Jumbo Lump Crab Cakes 19.99Roasted Vegetable Pasta 14.99Whole wheat spaghetti, balsamic portobello, roasted tomatoes and spinach tossed in olive oil and garlic.

Spinach & Feta Pasta 14.99Penne, fresh spinach, feta, toasted pine nuts, roasted tomatoes, lemon sauce.

Chicken & Broccoli Tortellini 15.99Lime Seared Salmon 17.99Roasted corn and black bean pico de gallo, rice pilaf, fresh steamed asparagus.

Iron Skillet Macaroni & Cheese • Surf or TurfSpecialty blend of cheeses, bacon, tomatoes, cavatappipasta, toasted bread crumbs. Surf with lobster 18.99Turf with bbq pulled pork 13.99

Rosemary Shrimp Skewers 18.99Shrimp on rosemary skewer, fresh vegetable kabobs, rice pilaf.

CHICKEN & CHOPSLow Country Pork Chop 16.99Sweet potato mash, apple chutney, collard greens.

Queen City Chicken 14.99Bacon-crusted chicken stuffed with sweet sausage with sweet potato mash, fresh asparagus.

Lemon Chicken 13.99Boneless skinless cutlets, capers, lemon sauce, rice pilaf, fresh spinach.

Roasted Lamb Chops 21.99Balsamic glaze, sweet potato hash, steamed broccoli.

SALADSRanch Chicken 9.99Mixed greens, roasted corn and black bean pico de gallo, southwest chicken tenders, crispy tortilla strips, cheddar jack, campfire ranch.

Goat Cheese, Strawberry & Pecan 8.99Field greens, sesame crusted goat cheese, strawberries,dried cherries, spiced pecans, strawberry poppy seed dressing.

The Steakhouse 14.99Field greens, romaine, grilled prime rib, roasted roma tomatoes, bleu cheese crumbles, roasted peppers, balsamic vinaigrette, crispy onion strings.

Chopped 8.99Ahi Tuna 12.99Spinach 8.99BlackFinn House 6.99Traditional Caesar 6.99Mixed Greens 6.99The Wedge 6.99

AMERICAN

BlackFinnAmerican Grille

The Markets at Town Center4840 Big Island Dr.

Jacksonville, FL 32246(904) 345-3466

HoursLUNCH

Every Day 11am-5pm

DINNERSunday-Thursday

5-11pmFriday & Saturday

5pm-midnight

BRUNCHSunday 11am-4pm

LATE NIGHTA late night menu isserved until closing after dinner hours.




Outdoor Diningyes




Entertainmentyes

Valet Parkingyes

Special Featureslive music on the patio

blackfinnamericangrille.com

20 taste 2011

APPETIZERSNachos Order / with Cheese Only $4.99Nachos with Beans / add Beef $5.99 / $6.25Nacho Con Carne $6.25Cheese Dip / Cheese & Bean Dip $3.25 Quesadillas (one) $2.75 Guacamole Dip / Guacamole Salad $2.50

SPECIALS Special Dinner $9.99Chalupa with guacamole, 1 chile relleno, 1 beef taco, 1 enchilada, 1 tamale, Spanish rice & refried beans.A. Burrito Special $5.75

One beef burrito with sauce, topped with cheese, lettuce & sour cream.

B. One Chicken Burrito &One Chicken Enchilada $6.99Topped with lettuce & sour cream.

C. Taquitos (3) $6.99Rolled corn tortillas stuffed with beef or chicken.Served with lettuce, guacamole & sour cream.

COMBINATION DINNERS(No Substitutions)

1. One Taco, Two Enchiladas & Spanish Rice $7.65

2. One Taco, One Enchilada & One Chalupa $7.65

3. One Enchilada, One Taco & One Chile Relleno $7.65

4. Two Tacos, One Enchilada & Chili Con Queso $7.65

5. Two Beef Enchiladas, Spanish Rice & Refried Beans $7.65

6. One Beef Enchilada, One Taco,Spanish Rice & Refried Beans $7.65

7. One Enchilada, Chile Relleno, Spanish Rice & Refried Beans $7.65

8. One Enchilada, One Tamale,Spanish Rice & Refried Beans $7.65

9. One Beef Enchilada, One Chalupa & Spanish Rice $7.65

10. Two Beef Tacos, Spanish Rice& Refried Beans $7.65

11. One Beef Burrito, One Taco& One Enchilada $7.65

12. One Chalupa, One Chile Relleno & Refried Beans $7.65

13. One Enchilada, One Beef Burrito & Chile Relleno $7.65

14. One Taco, One Chile Relleno & One Chalupa $7.95

15. One Beef Burrito, One Enchilada & One Tamale $7.95

16. One Chalupa, One Chile Relleno & One Beef Burrito $7.95

17. One Burrito, One Enchilada Spanish Rice & Refried Beans $7.95

18. One Chalupa, One Chile Relleno & One Enchilada $7.95

19. One Chalupa, One Beef Burrito & One Enchilada $7.95

20.One Chile Relleno, One Taco, Spanish Rice & Refried Beans $7.95

21. One Taco, One Burrito & One Chalupa $7.9522. One Burrito, One Chile Relleno

& One Taco $7.9523. One Taco, One Beef Burrito,

Spanish Rice & Refried Beans $7.9524.One Chile Relleno, One Beef Burrito

& Spanish Rice $7.9525. One Chalupa, One Taco & One Tostada $7.9524.Make Your Own Combo Dinner

Choose any 3 items $8.25

Especialidades de la CasaTacos de Carne Asada $9.99Refried beans, tomatillo sauce & pico de gallo, flour or corn tortillas.Acapulco Special $7.20Includes tamale, con queso, 2 taquitos (chicken &beef), 4 nachos with cheese, lettuce, tomato, rice, sour cream & beans.Chalupa Texana $5.50Beef or chicken, or beans with lettuce, cheese, guacamole & sour cream.Carnitas Dinner $10.50Pork tips, rice, beans & salad. Served with tortillas.Beef Steak Ranchero $10.99Beef steak with red sauce on top, rice & beans. Served with tortillas.Beef Steak a la Tampiquena $10.99With rice, beans & salad. Served with tortillas.Special el Presidente $10.99Beef steak topped with cooked onions, tomatoes, rice, beans & bell peppers. Served with tortillas.Chilaquiles Mexicanos $7.25A corn tortilla stuffed with chunks of chicken cookedwith our special sauce. Served with rice & salad.Beef Fajitas $10.75Strips of beef cooked with tomatoes, onions & bell peppers. Served with rice, beans & salad.Chicken Fajitas $10.75Homemade Mexican Chile with Beans $4.25Quesadilla Rellenas $6.50A flour tortilla grilled & stuffed with cheese, choppedbeef & refried beans. Served with lettuce, tomatoes,sour cream & guacamole.Taco Loco $5.99A flour tortilla filled with pieces of chicken, lettuce,tomatoes, grated cheese & sour cream.Chimichanga $6.75Chunks of beef & refried beans wrapped up in a flourtortilla then topped with cheese. Garnished with aguacamole salad & sour cream.Nacho Special $6.99Cheese nachos with ground beef, chopped chicken,refried beans, lettuce, tomatoes & sour cream.Enchiladas del Rancho $6.50Two cheese enchiladas topped with pork, cooked withtomatoes, onions & bell peppers & enchilada sauce.Served with salad.Burrito Mexicano $5.75A flour tortilla stuffed with pork, cooked with tomatoes,onions & bell peppers. Topped with nacho cheese, lettuce, tomatoes & guacamole.

MEXICAN

Cha Cha’s9551 Baymeadows Rd.Jacksonville, FL 32256

(904) 737-9903

HoursMonday - Saturday

11am-10pm




Outdoor Diningno



Catering Availableno

Entertainmentno

Valet Parkingno

????.com

taste 2011 21

APPETIZERSOysters on the Half Shell 10.99Dynamite Scallops 13.99East Meets West Tuna 15.99Oysters Rockefeller 13.99Shrimp Cocktail 12.99Calamari & Friends 12.99Crab Stuffed Mushrooms 11.99Fried Asparagus 8.99Coconut Crunchy Shrimp 10.99Hummus Trio 7.99Jumbo Lump Crab Cake 14.99Crab, Avocado & Mango Stack 14.99Lobster & Shrimp Spring Rolls 12.99

SOUPS & SALADSLobster Bisque 7.99Clam Chowder 6.99Gazpacho 6.99Best of Soup 7.99Chopped Spinach Salad 7.99Caesar Salad 6.99Chart House Chopped Salad 6.25Beefsteak Tomato Salad 7.99Chart House Salad Bar 15.99

TODAY’S FRESH FISH SELECTIONWe serve only the freshest fish available each day.Any of these fish may be prepared to your liking:grilled, baked or blackened. Served with seasonal

vegetable of the day & coconut ginger rice.

Atlantic Yellowfin Ahi 29.99Tilapia 22.99Atlantic Grouper 28.99Atlantic Salmon 24.99Mahi-Mahi 27.99Gulf Snapper 29.99

FRESH FISH SPECIALTIESDynamite Grouper 33.99Snapper Hemingway 32.99Parmesan crusted, sautéed & topped with jumbo lump crab & shallot butter.Baked Stuffed Tilapia 26.99A New England classic, stuffed with crabmeat & baked, with coconut ginger rice.Macadamia Crusted Mahi-Mahi 30.99Warm peanut sauce with a hint of Frangelico, mangorelish, soy glaze drizzle, with Asian green beans.Miso Glazed Salmon 25.99Spiced Yellowfin Ahi 30.99

SHRIMP & SEAFOODCoconut Crunchy Shrimp 23.99Shrimp Fresca 28.99Shrimp Trio Platter 26.99Baked Stuffed Shrimp 25.99Pan Seared Sea Scallops 26.99Chart House Mixed Grill 28.99

PRIME RIB, STEAKS & CHICKENPrime Rib – Chart House Cut 24.99New York Strip (14oz.) 31.99Tenderloin Medallions 26.99Filet Mignon 28.99Filet (6oz.) & Shrimp 29.99Filet (6oz.) & Cold Water Lobster Tail 44.99New Wave Surf & Turf 30.99Fork tender short ribs with Cabernet demi-glacepaired with seared scallops in a ginger soy sauce,served with Yudon Gold mashed potatoes.Chicken Romano 19.99Pan seared with a blend of Romano cheese & pankobread crumbs, with lemon shallot butter & tomatoes.

CRAB & LOBSTERJumbo Lump Crab Cakes 28.99Alaskan King Crab 45.99Cold Water Lobster Tail (7oz.) 31.99Dungeness Crab Clusters 26.99

SIGNATURE TOPPINGSDynamite Topping 7.50Crab crusted, basil oil drizzle.Oscar Topping 7.50Jumbo lump crab, asparagus & béarnaise sauce.

ACCOMPANIMENTSAdd Coconut Shrimp 8.99Add Dungeness Crab (1/2 lb.) 8.99Add King Crab 19.99Add Lobster Tail (7oz.) 24.99

SIDE DISHESSaffron Risotto 5.99Creamed Spinach 6.99Sizzling Mushrooms 6.99Baked Potato 5.99Yukon Gold Mashed Potatoes 5.99Steamed Fresh Asparagus 5.99

DESSERTHot Chocolate Lava Cake 9.99A rich chocolate cake with molten center, made withGodiva liqueur. Served warm, topped with chocolatesauce, Heath Bar Crunch & vanilla ice cream.

Chart House1501 Riverplace Blvd.

Jacksonville, FL 32207(904) 398-3353

HoursSunday -Thursday

4:30-10pm

Friday & Saturday 4:30-11pm




Outdoor Diningno


Banquet Facilitiesbanquet area available


Entertainmentno

Valet Parkingyes

Special FeaturesHAPPY HOUR

Every Day 4:30-7pm inthe Bar & Lounge Only

Early Dining Specials4:30-6:30pm

chart-house.com

SEAFOOD & STEAKHOUSE

Menu items and prices subject to change.

22 taste 2011

APPETIZERSCalamari 9Crispy calamari tossed with sliced cherry peppers and garlic butter served with a rich marinara.Mussels Provencal 11Black mussels cooked with white wine, basil, and fresh garlic finished with spicy marinara sauce.Classic Steak Tartare 12Filet mignon laced with truffle oil accompanied by capers, red onions, egg and rustic crostinis.Smoked Salmon Crostini 12Smoked Alaskan salmon served on toasted crostini topped with caviar, capers and creamy dill dressing.Corner Crab Cakes 11Crab cakes with chipotle aioli and cilantro crèmefrâiche.Wasabi Ahi Tuna 11Blackened yellow fin ahi tuna served Japaneseponzu vegetables, sweet wasabi sauce, and a spicymustard drizzle.

SOUPS AND SALADSAvailable dressing: raspberry vinaigrette, ranch,

Caesar, blue cheese, creamy Italian, French.The Grilled Caesar Salad 6Hearts of romaine lightly grilled and served with Caesar dressing, parmesan grana and croutons.The Bistro Salad 6Mixed greens tossed with a raspberry vinaigrette and finished with dried cranberries, walnuts and crumbled goat cheese.Arugula Salad 6Sweetened pears, goat cheese, dried cranberries, walnuts, almonds, and your choice of dressing.Mozzarella Salad 9Vine ripened tomatoes layered with fresh Mozzarellacheese and topped with basil oil and balsamicreduction.

Add: chicken $4 (grilled or blackened); steak $4;shrimp $4; tuna $4; anchovies $3.

SOUP AND BISQUESoup Du Jour 5 Lobster Bisque 6

LUNCH ENTRÉESLunch is served daily between 11am and 3pm

All lunch specials come with your choice of soup, salad, rosemary potatoes or steak fries

Lamb Burger 9Tender grilled 8 oz. lamb burger topped with arugula,feta cheese, Bermuda onions and toasted cumin mayonnaise.Angus Beef Burger 8.58 oz. grilled burger served with lettuce, tomatopickle with one topping. Create your unique blendwith additional toppings for .75. Additional top-ping: bacon, mushrooms, jalapeños, grilled onions,Swiss, cheddar, provolone and bleu cheese.

Corner Crab Cake Burger 9Pan seared fresh made crab cakes served with lettuce, tomato and onions, topped with roasted red pepper sauce.

Quiche 9Goat cheese & artichoke; ham, sausage, & Swiss cheese; spinach & broccoli with Fontina cheese. Paired with one of the following: Caesar salad, bistro salad or soup.

Grilled Salmon Sandwich 10Fresh grilled salmon with lettuce, tomato and red onions topped with our house made tartar sauce on a toasted focaccia bun.

Bistro Turkey Club 8Turkey breast and capicolla ham with bacon, pro-volone cheese and basil mayonnaise served hot on a toasted ciabatta bun with lettuce and tomato.

Vegetarian Corner Sandwich 8Balsamic marinated and grilled portobello mushroomcap topped with roasted red peppers, melted mozzarella cheese, arugula and basil pesto oil on a toasted ciabatta bun.

ENTRÉESFilet Mignon 298 oz grilled filet mignon accompanied by Yukon gold mashed potatoes and wild mushroom ragout finished with a house made Worcestershire sauce.

Scallops Victoria 26Jumbo scallops, pan seared, accompanied by sautéed asparagus and finished with roasted red pepper sauce and crispy prosciutto.

Tender Braised Short Ribs 24Spoon tender beef short ribs accompanied by scalloppotatoes and sautéed garlic spinach and drizzled with white chocolate gorganzola cream sauce.

Miso Marinated Salmon 23Salmon marinated in miso accompanied by ginger jasmine rice, sesame vegetables with a citrus soy vinaigrette.

Crispy Gouda Chicken 21Pan crisped chicken breast stuffed with gouda cheese accompanied by broccoli, scallions, tomatoesand mushrooms over a rich tasso cream sauce.

Andouille Crusted White Fish 27Andouille crusted white fish with Yukon goldmashed potatoes, assorted vegetables, Crystal hotsauce beurre blanc and drizzled with chive aioli.

Rack of Lamb 29Rosemary grilled rack of lamb accompanied by sundried tomato, mushroom and spinach risotto finished with a cabernet gastrique.

DESSERTSCrème Brûlée 6Four Layer Chocolate Cake 6New York Cheesecake 6

Corner Bistro9823 Tapestry Park Cir.Jacksonville, FL 32246

(904) 619-1931

HoursSunday -Thursday

11am -10pmFriday -Saturday

11am -1amSunday Brunch 10am -2:30pm




Outdoor Diningyes




Entertainmentyes

Valet Parkingyes


daily 3-7pm

cornerbistrowinebar.com

AMERICAN

taste 2011 23

ANTIPASTI FREDDI (COLD APPETIZERS)

Antipasti Enza 12.95Prosciutto de parma, salami, olives, roasted peppers, pepperoncini & anchovies with parmesan,homemade mozzarella and provolone cheeses.

Beef Carpaccio 9.95Thin sliced cured beef, mixed greens, portobellomushrooms, capers & parmesan cheese with atomato lemon vinaigrette.

Frutti Di Mari 9.95Shrimp, scallops, calamari, clams & mussels in alemon olive oil vinaigrette.

Grilled Marinated Eggplant 8.95Grilled & marinated in balsamic vinegar & olive oilwith roasted sweet peppers, onions & fresh basil.

Pomodoro Caprese Napoleon 8.95Homemade mozzarella & fresh tomato stackedwith basil, garlic & olive oil.

Pomodoro con Feta 5.95Tomato topped with feta cheese, fresh basil, garlic,oregano & olive oil.

ANTIPASTI CALDI (HOT APPETIZERS)

Mussels or Clams 9.95Fresh Little Neck Clams or Prince Edward IslandMussels in your choice of scampi sauce or marinarasauce spicy or mild.

Calamari Fritti 9.95Seasoned & fried to order, served with a marinaradipping sauce.

Fried Mozzarella Stix 7.95Fried Ravioli (meat or cheese) 8.95Goat Cheese Bruschetta 8.95Goat cheese, tomato, homemade pesto on toasted ciabatta bread.

Shrimp with Garlic & Oil 9.95

PASTAPennette Ryan 13.95Mini penne pasta tossed with pine nuts, spinach,garlic, sun-dried tomatoes & a touch of marinara.

Pennette Caprese 13.95Mini penne pasta tossed with fresh tomato, garlic,olive oil, basil & homemade mozzarella cheese.

Garden Pasta 13.95Penne pasta tossed with diced tomatoes, garlic,onions, mushrooms, broccoli & olive oil.

Sicilian Style Pasta 13.95Penne pasta tossed with peas, garlic, broccoli,onions & diced fresh tomatoes.

Fettuccini Alfredo 13.95 With grilled chicken or shrimp 18.95/20.95

Fettuccine Guiseppa 14.95Fettuccini in our Alfredo sauce topped with gorgonzola & mozzarella cheeses.

Linguini Alla Rosa 12.95Linguini tossed in our tomato cream sauce withpeas & mushrooms.

Linguini Garlic and Olive Oil 12.95Linguini with olive oil, garlic & fresh basil chiffonade.

Linguini Matriciana 13.95Linguini tossed with prosciutto, onions & marinarasauce spicy or mild.

Spaghetti Carbonara 13.95Prosciutto & onions sautéed & tossed in our richcream sauce with spaghetti.

Spaghetti Meat Sauce 12.95Penne Bolognese 13.95Spaghetti with Sausage & Peppers 13.95Spaghetti Dinner 10.95Gnocchi (tomato or marinara sauce) 12.95Spaghetti with Meatballs or Sausage 12.95

BAKED DINNERSBaked Lasagna 13.95 Eggplant Parmesan 13.95Baked Ziti 12.95Baked Ravioli 11.95Baked Cannelloni 12.95Baked Manicotti 11.95Stuffed Shells 11.95Seafood Cannelloni 16.95Chicken Cannelloni 13.95Seafood Lasagna 17.95Meatball & Sausage Platter 12.95

PESCI (FISH)Grouper Francese MarketEgg battered in our lemon butter wine sauce overspinach or pasta.

Grouper Parmesan MarketBreaded & fried topped with mozzarella & marinara sauce with a side of linguini marinara.

Shrimp Aglio & Olio (garlic & oil) 18.956 jumbo shrimp with garlic, sun-dried tomatoes,capers & artichoke hearts over angel hair pasta.

Tonno Salimeni 18.95 Seared tuna encrusted with black & white sesame seeds atop spinach, cherry tomato, with our wasabisoy sauce & a jumbo shrimp.

Mussels or Clams Red or White 16.95Prince Edward Island mussels or Little Neck clams in our marinara or garlic lemon sauce, mild or spicy, over linguini.

Shrimp Francese 18.95Egg battered jumbo shrimp in our lemon butterwine sauce over spinach.

ITALIAN

Enza’s ItalianRestaurant

10601 San Jose Blvd.Jacksonville, FL 32257

(904) 268-4458

HoursTuesday -Thursday

4 - 9:30 pmFriday & Saturday

4 - 10 pmSunday 4 - 9:30 pm




Outdoor Diningyes




Entertainmentyes

Valet Parkingno

Special FeaturesEnjoy our generous

portions of classic Italian comfort food in a relaxed, contemporary atmosphere.

Come in, sit down and enjoy your evening with

friends and family.

HAPPY HOUR Tuesday-Friday, 4-7pm

enzas.net

24 taste 2011

GREADOG (APPETIZERS)Spicy Spinach Dip 7.99Three Cheese Dip 6.99 MacCool’s Mini Burgers 7.99Rueben Egg Rolls 7.99 Scotch Egg 6.99Hard boiled egg wrapped in seasoned sausage, breaded, deep fried, and served with creamy mustard sauce. Sausage Rolls 6.99Guinness BBQ Wings 8.99Irish Nachos 7.99Homemade boxty chips smothered with pepper jack and cheddar cheeses, onions, tomatoes, jalapeños, and sour cream. Add Chicken 10.99; Add Steak or Shrimp 12.99Giant Pretzel 3.99Baked Brie 9.99Smoked Salmon 9.99Stuffed Mushrooms 5.99

SAILÉAD (SALADS) Fields of Green 2.99/5.99Classic Caesar Salad 3.59/6.99Spinach & Portabella Salad 4.59/8.99 Raspberry Salad 3.99/7.99

Add Chicken, Steak to any salad for $4 or Salmon, Shrimp to any salad for $6

Pot O’ Gold Salad 8.99Fionn’s version of the classic cobb salad.

ANRAITHI (SOUPS) Potato Leek cup 1.99/bread bowl 4.99 Soup of the Day cup 1.99/bread bowl 4.99

FIONN’S FLAT BREAD PIZZACheese 5.99Pepperoni 6.49Reuben Pizza 7.99Smokin’ Chicken 7.99Veggie Pizza 7.99

FIONN’S TRADITIONAL FARE BIA TRAIDISIÚNTA

Fish & Chips 11.99 Shepherd’s Pie 12.99 Corned Beef & Cabbage 12.99 Bangers & Mash 10.99 Roscommon Slammer 9.99Full Irish Breakfast : Two eggs, banger sausage, rashers, black pudding, mushrooms, tomato, baked beans, and Irish soda bread. “Liam Style” Fr. Kelly’s request: no mushrooms and green peas instead of baked beans. Guinness Lamb Stew 11.99 Chicken Pot Pie 10.99

ENTRÉESSTEAKS

Grilled Rib-Eye 17.99 Filet Mignon 19.99 Grilled Portabella Pub Steak 14.99 Center Cut Pork Chop 15.99

Add grilled shrimp to any steak 4.99.

SEAFOODCatch of the Day 16.99Cedar Plank Salmon Shrimp & Chips 12.99

CHICKENGrilled Chicken 10.99 Reuben Stuffed Chicken 11.99 Chicken & Chips 9.99 Pan Seared Chicken 13.99

THE IRISH BOXTY“Boxty on the griddle, Boxty in the pan, If you can't make a boxty, you’ll never get your man. From the Gaelic word "bacstai,” a boxty is a

traditional method of grilling a potato pancake over an open fire or griddle. It is then stuffed

with a variety of delicious fillings.Ha’penny Bridge Boxty 9.99Tender corned beef, buttered cabbage and a creamymustard sauce tucked into a potato pancake. Blackened Chicken or Shrimp Boxty 9.99/ 12.99Potato boxty filled with blackened chicken, tomatoesand mushrooms in a spicy white cheese sauce. Add Chicken 9.99; Add Shrimp 12.99.County Cork Boxty 9.99 Ham, mushrooms, and caramelized onions wrappedin a potato pancake, topped with white cheese sauce.Steak Boxty 12.99 Grilled steak, mushrooms, onions, and our Irish whisky sauce wrapped in a potato pancake.

WRAPSChicken Salad Wrap 8.99Chicken Caesar Wrap 8.99

Substitute shrimp or steak 10.99.

SANDWICHES & WRAPS (CEPAIRE)The Dubliner 8.99Warm corned beef, Swiss cheese, sauerkraut, andThousand Island dressing on grilled on rye bread. RLT 6.99Irish rasher bacon, lettuce, and tomato on rye bread.MacCool’s Burger 7.99Giant Guinness BBQ Burger 9.59Guinness BBQ Chicken 7.99French Dip 8.99Fionn’s Giant Fish Sandwich 8.99Steak and Cheese Sandwich 8.99 Double Decker Club 8.99

IRISH

Fionn MacCool’s

333 1st St. N.Jacksonville Beach, FL

32250(904) 242-9499

HoursOpen Every Day

11am-2am




Outdoor Diningyes




Entertainmentyes

Valet Parkingno


Sat. & Sun. 4-7pm

Wednesday: $9.99 Prime Rib Dinner.

Thursday: Police & Firefighter Night.

Tuesday: Military Appreciation.

Wednesdays:Ladies’ Night 2-4-1 drinks

from 4pm-close

LIVE MUSIC! Tue.-Sat.

maccoolsjax.com

taste 2011 25

SHAREABLE PLATES

Black Skillet Mussels 11Tomatoes, shallots, white wine, crostini.

Mayport Blue Crab Cakes 11Roasted pepper coulis.

Fried Green Tomatoes 10Blue cheese crème frâiche.

Barbeque Chicken Flatbread 10Caramelized onions, goat cheese.

Margherita Flatbread 10Tomatoes, fresh mozzarella, basil.

Chicken Wings 8Buffalo, barbeque, or our signature sauce.

Appetizer Platter 20Fried green tomatoes, chicken wings and crab cakes.

SOUP AND SALAD

Grouper Chowder 6Atlantic grouper with fresh vegetables and cream.

Bit 6Bacon, leek and tomato soup.

Chop Chop 10Romaine, red onion, bacon, hard boiled eggs, cucumber, tomato, toasted mustard seed vinaigrette.

Walnut Gorgonzola 10Mesclun greens, gorgonzola, walnuts, tomato, croutons,balsamic vinaigrette.

Whole Leaf Caesar 10Baby romaine, parmesiano, reggiano, white anchovy,croutons.

Caprese 10Heirloom tomato, fresh mozzarella, baby spinach,basil, balsamic glaze.

Chicken Salad 10Breast of chicken, celery, grapes and walnuts, dressed with mayonnaise and served as a sandwich or in a tomato.

ENTRÉES

Shrimp and Grits 20Vidalia onions, sweet peppers, andouille sausage, fireroasted tomatoes.

Seafood Pasta 28Shrimp, scallops, crabmeat with bucatini pasta andvodka sauce.

Seared Twin Tenderloin 32Red wine reduction, whipped poatatoes and broccolini.

Pan-Seared Ribeye 26Gorgonzola butter, whipped potatoes and broccolini.

Steak Frites 20Grilled hangar steak, béarnaise and fries.

Lamb Chops 26Pistachio crusted, frangelica glace, whipped potatoes,baby carrots.

Chicken New Orleans 18Blackened chicken breast, tasso ham, new potatoes,mushrooms, green onions, béarnaise.

Vegetarian Napoleon 19Portobello, roasted red pepper, goat cheese, grilledsquash.

PERSONALIZED PLATES

Burger Builder 13Personalize your protein, bread, cheese, three toppingsand served with fries.Protein: half pound agnus beef burger, grilled chicken, grilled salmon, Portobello mushroom, crab cake.Bread: Wheat bun, white bun, Panini, focaccia.Cheese: American, cheddar, swiss, brie, goat cheese, blue cheese, pepper jack, provolone.Toppings: Caramelized onion, French fried onion, bacon, jalapenos, salsa, fried green tomato, sautéed mushrooms, guacamole.

Fresh Catch 24Personalize your fish, cooking style and topping,served with rice pilaf and vegetables.Fish: Grouper, salmon, mahi-mahi, catch of the day, shrimp, scallops.Cooking Style: Grilled, pan-seared, blackened.Topping: Shrimp salsa, lump crab beurre blanc, white wine, lemon and capers or sauce of the day.

AMERICAN

Juliette’s& The J Bar

Omni Jacksonville Hotel245 Water St.

Jacksonville, FL 32202(904) 355-6664

HoursBREAKFAST

Monday - Friday 6:30 -11am

Saturday - Sunday 6:30am -12pm

LUNCH11:30am -2pm

DINNER 5:30 -10:30pm

The J Bar servesuntil 12am


Reservations Acceptedsuggested


Outdoor Diningno




Entertainmentno

Valet Parkingyes

Special FeaturesIncredible Wine Selection

Upscale, CasualAtmosphere

Tapas Menu in The J Bar is perfect for theatre patrons

omnijacksonville.com

DINNER MENU

Menu changes seasonally. All items based on availability.

26 taste 2011

ANTIPASTI Bruscette Trio 6.95Mozzarella Fritte 6.95Chicken Tenders 7.95Fried Calamari 8.95Stuffed Mushrooms 7.95Eggplant Rollatini 8.95Antipasto 9.95

INSALATAHouse or Caesar Salad 5.95Garden Salad 6.50Sicilian Chopped Salad 8.95Tuscan Chopped Salad 8.95Spinach Salad 8.95Caprese 8.95Grilled Portabella 8.95

ZUPPAPasta E Fagiole 4.95Zuppa Del Giorno 4.95Escarole & Bean 5.95Traditional escarole and white bean soup, with chunks of pepperoni, just like grandma used to make it—can be served without pepperoni, but don’t tell grandma!

PASTAAdd meatballs or sausage $3; chicken $3.50; spinach

or broccoli $3; grilled shrimp $5; mozzarella $1.50. Marinara 7.95Penne Al Verde 9.95Penne Alla Vodka 9.95Fettucini Alfredo 9.95Spaghetti Bolognese 10.95Cheese Ravioli 9.95Baked Ziti 10.95Lasagna 10.95Fettuccini Al Forno 10.95Spaghetti Puttanesca 10.95Penne Palermo 11.95Linguini with White Clam Sauce 12.95Calamari Fradiavolo 12.95

ENTRÉESPastas available: spaghetti, penne, linguini, capellini.

Sub pasta with broccoli or spinach $3; broccoli rabe $5.Add a side salad for $2.95.

Chicken Parmigiana 12.95Chicken Marsala 12.95Chicken Francese 12.95Eggplant Parmigiana 11.95Chicken Scarpariello 14.95Shrimp Scampi 12.95

SIDESMeatballs 5.95Sausage 4.95Pasta 4.95Sautéed Broccoli Rabe 6.95Sautéed Broccoli or Spinach 5.95Garlic Bread 3.50Garlic Knots 3/1.00

PIZZALarge: 18" Medium: 14" Personal: 10"

14.95 11.95 7.95Sicilian: 16" thick crust 17.95New Yorkers call it a “square.”

Grandma: 16" square 19.95Crushed tomatoes, fresh mozzarella and basil.

Toppings - Large2.50 whole 1.50 half 1.50 personal

*Premium Toppings - Large3.75 whole 2.50 half 2.50 personal

Toppings: Pepperoni, Meatball*, Sausage (sweet or spicy),Chicken* (fried or grilled), Bacon*, Prosciutto*, Tomato,

Mushroom, Portabella, Onion, Eggplant, Spinach, Roasted Peppers, Broccoli, Anchovies, Jalapeños, Kalamata Olives, Roasted Garlic, Ricotta, Ham,

Pineapple, Sundried Tomato, Extra Cheese.

Large /Medium / PersonalMargherita 17.95 / 14.95 /8.95Alla Vodka 20.95 / 17.95 / 10.95Pizza Blanca 18.95 / 15.95 / 9.95Florentine 22.95 / 19.95 / 12.95Chicken Parm 20.95 / 17.95 / 10.95San Genarro 22.95 / 19.95 / 12.95New Yorker 24.95 / 21.95 / 14.95Lasagna 22.95 / 19.95 / 12.95Positano 22.95 / 19.95 / 12.95Apollonia 22.95 / 19.95 / 12.95Harvest 24.95 / 21.95 / 14.95Meat Lovers 22.95 / 19.95 / 12.95Baked Ziti 22.95 / 19.95 / 12.95Buffalo or BBQ Chicken 20.95 / 17.95 / 10.95Il Diavolo 22.95 / 19.95 / 12.95Tuscany 20.95 / 17.95 / 10.95Hawaiian 19.95 / 16.95 / 10.95

HEROSMeatball or Sausage Parmigiana 7.95Eggplant or Chicken Parmigiana 7.95Sausage & Peppers 7.95Grilled Chicken 8.95Chicken Cutlet 7.95Italian Hero 8.95Veal Cutlet Parmigiana 8.95Fresh Mozzarella 6.50Broccoli Rabe 8.95Potato & Egg or Pepper & Egg 4.95

CALZONESClassic Calzone 5.95Spinach Pie Calzone 7.95Create Your OwnWe start with mozzarella and ricotta, you add the rest. choose from any of our pizza toppings for 1.50 each.

WINGSClassic Buffalo Style or Garlic ButterWith blue cheese or ranch dressing, carrots and celery.6 / 10 / 20 Wings 5.95 /8.95 / 16.95

ITALIAN

Libretto’sPizzeria &

Italian KitchenThe Markets at Town Center

4880 Big Island Dr.Jacksonville, FL 32246

(904) 402-8888

HoursSunday-Monday

11am-11pmTuesday-Saturday

11am-2am



Liquorbeer & wine only

Outdoor Diningyes




Entertainmentno

Valet Parkingno

Special FeaturesDinner Specials on

Fridays & Saturdays.

Full menu is available for delivery with no delivery fee.

librettopizzeria.com

taste 2011 27

STARTERS 1 for $9 or 3 for $25(served with bread)

Polpette Meatballs with fresh tomato sauce.

Calamari FrittiCrispy fried calamari tossed with sundried tomato vinaigrette, chopped basil & flat leaf parsley, spicy lemon caper remoulade.

Ostriche Fritta con PancettaBacon fried oysters, jalapeño slaw & BBQ hollandaise.

Insalata CapreseSliced plum tomatoes, house made mozzarella, baby greens, basil vinaigrette.

Insalata SicilianaRoasted eggplant, red peppers, arugula, house made mozzarella, wrapped with prosciutto di Parma, drizzled extra virgin olive oil.

Asparagi con Prosciutto, Gorganzola e Olio di OliveGrilled asparagus, prosciutto di Parma, gorgonzola, drizzled extra virgin olive oil.

Salumi MistiAssorted meats, cheeses & house pickled vegetables.

Salsiccia alla GrigliaGrilled house made sausage, gorgonzola, Mediterraneanroasted red pepper salad, extra virgin olive oil & Balsamic.

Carpaccio con Scaglia di Parmigiano Thin sliced rare beef, arugula, shaved parmigiano, Dijon lemon dressing.

SUSHI ROLLS $10 eachSouthern Fried Shrimp RollFried shrimp, jalapeño slaw, jalapeño aioli.

Tuna Roll (specify plain or spicy with chili paste)Tuna, cilantro, pickled red onion & avocado.

Wasabi Crab RollLump crab, wasabi paste, cucumber, avocado, wasabi caviar.

White Fish RollFresh spinach, avocado & Tobika caviar wrapped with sashimi Flounder; finished with a tomato chipotle aioli & preserved lemons.

House Cured Salmon RollHouse cured salmon, cayenne fried onions, spinach, mascarpone cheese, spicy lemon caper tartar sauce.

Tempura Fried BBQ Pork RollRoasted poblano BBQ pulled pork, jalapeño slaw, tempura fried roll.

Tempura Cajun Shrimp & Crab RollCajun grilled shrimp, lump crab, avocado, scallion, red pepper; drizzled cilantro aioli, tempura fried roll.

SASHIMI/CRUDOFlounder 12Greek style Flounder, diced cucumbers, tomato, red onion, black olives, feta & chopped fresh oregano.

Chipotle Tuna 14Chipotle seared tuna, roasted tomato basil chipotle aioli, pickled red onion, sliced jalapeño.

Tuna Siciliana 14Tuna, sliced red onion, tomato, capers, black olives, chopped herbs, extra virgin olive oil.

Salmon 11House cured salmon, arugula, red onion, caviar, fried quail egg, cucumber green curry dressing.

White Anchovies 10White anchovies, capers, tomato, preserved lemons, olives, extra virgin olive oil.

SALADS (served with bread)

Insalata alla Cesare 6Caesar salad with bacon, roasted garlic, ground anchovies & parmigiano.

Mixx Wedge 6Wedge of iceberg lettuce, house made herb bleu cheese dressing, bacon, tomato & red onion.

Insalata Spinacci 7Spinach, beets, tomato, candied walnuts, goat cheese, warm bacon red onion vinaigrette.

HOUSE MADE PASTAS (served with bread)*All pastas are half portion sized. For a larger portion

please add $7 to pasta prices listed below.

Spaghetti con Ragu e Polpette 12Spaghetti, fresh tomato sauce & meatballs.

Melanzana Involtini 12Thin sliced eggplant, wrapped around spaghetti, tossedin fresh tomato sauce & stuffed with ricotta, mozzarella& parmigiano; baked & topped with mozzarella.

Pappardelle 12Pappardelle pasta, wild mushroom roasted garlic parmigiano cream.

Gnocchi con Ragu di Porchetta 11Gnocchi, pork ragout, basil ricotta.

Spaghetti alle Vongole 12Spaghetti, little neck clams, extra virgin olive oil, garlic, red chili flakes, Italian parsley.

Canneloni Fiorentina 10Pasta stuffed with ground chicken, veal, spinach, mozzarella, parmigiano, ricotta & beschiamella cream; served over tomato sauce.

RUSTIC WOOD FIRED PIZZASFunghi 12Caramelized onion, wild mushrooms, fresh house mademozzarella, quail egg.

Parma 14Prosciutto di Parma, pureed San Marzano tomatoes, freshhouse made mozzarella, arugula & shaved parmigiano

Margherita 9Puréed San Marzano tomatoes, house made mozzarella,basil.

Pollo 12Roasted chicken, spinach, BBQ onions, goat cheese.

Marinara 11White anchovies, puréed San Marzano tomatoes, blackolives, chopped oregano & grated parmigiano.

Salsiccia 13Fire roasted peppers, sausage, gorgonzola, puréed San Marzano tomatoes.

Gamberi 16Slow roasted tomatoes, fresh ricotta & mozzarella,shaved zucchini, bacon & shrimp.

Bianca 10Ricotta, mozzarella, goat cheese, parmigiano, roastedgarlic, drizzled extra virgin olive oil, chopped basil.

ITALIAN/JAPANESE

Mixx1161 Beach Blvd.

Jacksonville Beach, FL32250

(904) 249-7787

Hours

DINNERTuesday-Thursday

5-10pmFriday & Saturday

5pm-11pm

Credit CardsVisa MasterCard & AmEx



Outdoor Diningno




Entertainmentno

Valet Parkingyes


daily 5-7pm (in the bar only)

Weekly Chef’s SpecialsPizza, Pasta & Sushi.

Weeknight Bar Specials

Wood Burning Pizza Oven

mixxfl.com

28 taste 2011

APPETIZERSTuna Tartare, $15Diced Tomato and Avocado, Thai Cream and Balsamic Glaze

Smoked Pacific Salmon $14Maine Lobster Cocktail $20Jumbo Lump Crabmeat Cocktail $15 Broiled Sea Scallops Wrapped in Bacon, Apricot Chutney $17Colossal Shrimp Cocktail $20.50 Oysters on the Half Shell $16Oysters Rockefeller Classic Preparation $16 Jumbo Lump Crab Cake $15 Colossal Shrimp Alexander $18.50Baked Five Onion Soup $11 Lobster Bisque $14

MORTON’S PRIME OCEAN PLATTERSCHILLEDMaine Lobster, Colossal Shrimp Cocktail, JumboLump Crabmeat, Oysters on the Half Shell, Alaskan King Crab Legs. serves two / three to four $43/ $86serves five to six $129

BAKEDSea Scallops Wrapped in Bacon, Jumbo Lump Crab Cakes, Oysters Rockefeller, Colossal Shrimp Alexander. serves two / three to four $42/ $84serves five to six $126

SALADSCenter Cut Iceberg $12Our Version of the Wedge, with Chopped Egg, Tomato, Bacon Bits and either Morton’s Blue Cheese Dressing or Thousand Island Dressing.

Caesar Salad, Classic Dressing $10Morton’s Salad, $10Blue Cheese Dressing, Chopped Egg, Anchovies

Sliced Beefsteak Tomato, $11.50Purple Onion & Vinaigrette or Blue Cheese

Chopped Salad $11.50

ENTRÉESFilet Mignon, Double CutBearnaise Sauce $47Porterhouse Steak $52Double Porterhouse, for two $104 Carved Tableside

New York Strip Steak, Signature Cut $52

Chicago Style Bone-In Ribeye Steak $51Prime Rib, Bone-In Double Cut $52Available Friday & Saturday Only.

Domestic Double Rib Lamb Chops $41Chicken Christopher, Garlic Beurre Blanc Sauce $27Chilean Sea Bass, Pineapple-Pepper Salsa $41Broiled Salmon Fillet, Chef’s Beurre Blanc Sauce $32

Jumbo Lump Crab Cakes, Mustard Mayonnaise Sauce $41

Colossal Shrimp Alexander, Beurre Blanc Sauce $38

Alaskan King Crab Legs $62or as an accompaniment to any steak $31

Lobster Tail, Western Australian $44Jumbo Lobster Tail, Western Australian $46Whole Baked Maine Lobster market price

“slightly smaller” STEAKSNew York Strip Steak $45Filet Mignon, Single CutBearnaise Sauce $41Filet Oskar $46Asparagus, Jumbo Lump Crabmeat, Bearnaise Sauce

Ribeye Steak $43Cajun Ribeye Steak $45

SIDE DISHESSteamed Fresh Jumbo Asparagus $11Grilled Jumbo Asparagus, Balsamic Glaze $11Sautéed Garlic Green Beans $8Steamed Fresh Broccoli $9.50Creamed Spinach, for two $12Sautéed Fresh Spinach & Button Mushrooms $8.50Sautéed Button Mushrooms $9.50 Sautéed Mushrooms & Onions $9.50 POTATOES: Jumbo Baked, Lyonnaise,Mashed, Potato Skins, Steak Fries $9.50Hashbrown Potato, for two $10.50Onion Rings, Thai Cream Sauce $9.50

DESSERTSSpecialty Desserts & Dessert Tray Offered

AMERICAN

Morton’sThe Steakhouse1510 Riverplace Blvd.

Jacksonville, FL 32207(904) 399-3933

HoursMonday - Saturday

5:30-11pmSunday 5- 10pm




Outdoor Diningno




Entertainmentno

Valet Parkingyes

mortons.com

taste 2011 29

APPETIZERSLobster & Scallion Fritter 8Mango and avocado relish, lemon emulsion.

Duck Fries 6Smoked sea salt, chives, horseradish, roasted garlic aioli.

Flash Fried Calamari 8Sweet pepper chow chow, crumbled feta, lemon sundried tomato and basil pesto.

Beer Braised Short Rib Spring Rolls 8Ginger, scallion, carrot, bell pepper and datil sweet chili.

Sausage Trio 11Andouille sausage with tasso etouffeé, chorizo sausage with huancaina sauce, bratwurst with sauerkraut and spicy mustard.

Smoked Mushroom Bruschetta 8Basil pesto, grilled mushrooms, shaved parmesan.

Chicken Liver & Biscuits 7Pan fried chicken livers, country ham, buttermilk biscuit, caramelized onion kumquat marmalade.

Wood-Grilled Datil Pepper Glazed Chicken Drumettes 7Blue cheese panna cotta, celery sauce.

King Crab Mac N’ Cheese 12Sierra Nevada Pale Ale, aged cheddar, pasta fusilli.

Jumbo Lump Crabcake 11Black eye pea salsa, sweet corn sauce, crawfish remoulade, parsley chips.

SALADSHalf and full sized salads available;

add chicken ($3), shrimp ($7) to any salad

Southern Cobb Salad 8/11Tasso ham, blue cheese, tomato, onion, fried okra, speckled eggs, house-made ranch dressing.

Baby Spinach & Endive Salad 8/11Grilled Portobello, walnuts, goat cheese, balsamic vinegar.

Baby Caesar 7Smoked caesar dressing, crouton ring, parmesanreggiano, white anchovies ($.50).

House Salad 5/8Cucumber, cherry tomato, shaved red onion, herb vinaigrette.

Chop Salad 6/9Red and green cabbage, carrot, bell pepper,fried wonton, soy vinaigrette.

SOUPCreamy Wild Mushroom 6With shaved parmesan reggiano.

Seafood Gumbo 8Shrimp, whitefish, andouille okra.

French Onion 6Three onions, herbed crostini, melted gruyere cheese.

ENTRÉESBBQ Grilled Meatloaf 14 Roasted garlic smashed potatoes, sautéed haricotvert, fried leeks.

Grilled Bone-In Pork Chop 16Herbed potato cake, brown butter applesauce, sautéed french beans, black pepper cider reduction.

Roasted Half Rack of Lamb 22Sweet potato gnocci, cippolini onions, prosciutto wrapped asparagus, blackberry shallot butter

Braised Short Rib 17Grilled grits, roasted oyster mushrooms, thyme scented oven tomato, natural jus.

Half Pound Grilled Angus Burger 10Huntsman Cheddar on a toasted sesame seed bun with fried pickles, lettuce, tomato and onion

Sous Vide Chicken 15Flash fried chicken, prosciutto-asparagus bread pudding, balsamic glazed carrots, white truffled gravy.

Seared Bone-In Chicken Breast 13Whipped potatoes, sautéed haricot vert, prosciutto and goat cheese

Grilled Certified Black Angus Flank Steak 17Porter beer marinated with cheddar cheese potatogratin, roasted baby vegetables, veal reduction.

SEAFOOD & PASTAPecan Crusted Seared Scallps 18 Sweet potato purée, wilted spinach, bacon leek vinaigrette, endive scallion salad.

Seared Ahi Tuna 21Plantain mofongo, mango, green papaya salad, smoked curry sauce, fried yucca.

Shrimp & Grits 18Local Mayport shrimp, andouille sausage, tasso ham gravy over stone ground grits.

Pan Roasted Local Flounder 17Apple pirlau, sautéed local greens, fennel jus.

Basil Pappardelle 11Hand rolled pastas, red onion, cherry tomato, Englishpeas, zucchini, squash, shaved asparagus, white winesauce (with chicken, add $3; with salmon or shrimp, add $7).

SOUTHERN GASTROPUB

Speckled HenTavern & Grille9475 Philips Hwy., #16Jacksonville, FL 32256

(904) 538-0811

HoursLUNCH

7 days a week starting at 11am

DINNER7 days a week

starting at 4pm




Outdoor Diningno




Entertainmentyes

Valet Parkingno


4-7pm every day

speckledhentavern.com

Menu Changes Seasonally.

30 taste 2011

LIGHT FARE

Hummus Duo 11Select two from roasted garlic, red pepper or black bean. Served with pita chips, broccoli and carrots.

Tuna Fusion 14Fresh tuna tartare with avocado and ginger lime vinaigrette, served with crispy gyoza chips.

Shrimp and Crab Ceviche 13Flavorful blend of shrimp, crab, red peppers and mango, served with crispy gyoza chips.

Fruit & Cheese Platter 18Chef’s Artisan cheese selection served with sliced pears, apples, grapes, strawberries and croissants, drizzled with caramel sauce.

Sweet Potato Crisps 8Thinly sliced pieces of sweet potatoes served with truffle crème.

GREENS

Strawberry Feta Salad 9Fresh greens, toasted almonds, strawberry slices, Feta cheese and strawberry vinaigrette.

Lobster Salad 16Lobster tempura with a chilled Udon noodle and Asian vegetable medley.

Insalata Caprese 10Fresh mozzarella, organic tomatoes, extra virgin olive oil and balsamic glaze.

GRILLED FLATBREADS

Salsiccia 12Italian sausage, sliced tomatoes, roasted peppers and Romano cheese.

Tuscany 12Artichoke hearts, prosciutto, Romano cheese and extra virgin olive oil.

Pomodoro 10Cherry tomatoes, ricotta, mozzarella and roasted garlic.

Margherita 10Fresh mozzarella, tomato, basil, extra virgin olive oil and balsamic glaze.

SIGNATURE PLATES

Black Cod Miso 16Fresh black cod in a sweet sake and miso marinade.

Lobster Alfredo 16Fettuccine with succulent lobster in our housemade Pecorino Romano cream sauce.

Lamb Lollipops 16Rosemary-seasoned grilled lamb chops.

Mini Crab Rounds 16Pan-seared lump crab cakes drizzled with housemade remoulade sauce.

Lobster Tacos 16Three flour tortillas stuffed with lobster salad and Cajun slaw.

Lamb Burger 12Seasoned lamb with goat cheese and caramelized onions, served with mixed greens.

Grilled Steak Over Toast 12Sliced and topped with horseradish cream served on toast.

South Beach Skewers 10Tender grilled chicken in a lemon white wine sauce.

“SUITES”perfect for sharing

Cheesecake 9Rich and creamy New York style cheesecake with graham cracker shell.

Chocolate Mousse 8Silky semi-sweet chocolate and whipped cream with shaved chocolate.

Bread Pudding 8A classic brioche pudding with green apples, raisins and topped with caramel.

Pop Rock Sorbet 8Raspberry sorbet topped with raspberry sauce and garnished with a mouth watering sensation.

TAPAS

SUITEThe Markets at Town Center


(904) 493-9305

Hours4pm -2am

7 Days a Week




Outdoor Diningyes




Entertainmentyes

Valet Parkingyes


4-7pm Every Day

Half-off small platesduring happy hour.

suitejacksonville.com

taste 2011 31

GET STARTED!Guacamole not as large 5.99/large 7.99Made a few minutes ago, with roasted garlic, lime, cilantro & a little salt & topped with house-roasted pepitas for a little nutty crunch.

El Nacholu 6.99Chips, queso, black beans plus pico de gallo, guacamoleand sour cream make this nacho LA BOMBA!!!Add Brisket or Chicken 3.00

Queso Fundido 6.95Fried cheese like you’ve never had before! Pan-fried & smothered in sautéed mushrooms & roasted garlic.Add Chorizo 1.50

Queso “Cheese” in English. Yum! 6.25

QUESADILLASEl Explosivo 9.50Our beef Brisket, sautéed onions, mushrooms with guajillochile sauce...an explosion of flavor—not a lot of heat!!

Bangin’ Dilla 10.50Just like the Bangin Shrimp taco, but WAY bigger and better! Add spinach and corn and you’re the MAN! (or WOMAN).

Cheeseburger 9.50Over 1/4 but not quite 1/2 of a pound of seasoned ground beef, with all the Cheeseburger goodness–lettuce, tomato, onion, pickles and mustard.

Feeling a bit timid? We offer items for you as well!Cheese 6.50Chicken 7.50Beef 7.50Add Black Beans, Roasted Corn, Spinach or Mushrooms

add one 1.00; add two 1.50; all the way 2.00.

STACKED ENCHILADASThese enchiladas are served “stacked” instead

of rolled. Layers of fresh-made tortillas, our homemade sauces, meat, cheese…WOW!!

Roja 8.95Fresh corn tortillas with beef brisket that has been slowroasted in Dos Equis Amber beer & smothered in home-made Ranchera sauce and Mexican cheese. Comes with your choice of one side. Add a fried egg 1.00.

Suizas 8.95Fresh corn tortillas with pulled, roasted chicken, toppedwith creamy tomatillo sauce & jack cheese. Comes with your choice of one side. Add a fried egg 1.00.

SALADSTacolu Salad 6.99Mixed salad greens with avocado, tomatoes, jicama & house roasted pepitas (pumpkin seeds).

Grape Salsa Salad 6.99A delicious grape chipotle salsa (redgrapes, almonds & a little heat) on mixed greens. You don’t even need a salad dressing! (But we have one for you—just in case).

The Baja Salad 6.99Roasted corn, crisp green beans, poblano chilies (for a little heat), served on a bed of mixed greens with our homemade cilantro-lime vinaigrette.

Add to any salad: Chicken/Shrimp 3.00/4.00Mahi, Bangin’ Shrimp or Tuna 5.00

TACOSAdd Guacamole to any taco for .55.

Baja Fish Taco 2.95“Straight from the streets of Ensenada.” Beer-battered Mahi served on a homemade corn tortilla, with cabbage, pico, chipotle crema, cilantro & lime.

Bangin’ Shrimp 2.95(You know what that is!) Spicy, Asian-style fried shrimp served with cabbage, lime, chipotle crema on a soft flour tortilla.

Mahi 2.95Blackened fish on a freshly-made corn tortilla with cabbage, fresh mango salsa & chipotle crema.

TacoLu Verde 2.95Pulled chicken with our roasted tomatillo salsa and Monterey Jack cheese. Make it a little spicy with the chingona salsa.

Brisket 2.95Beef brisket that has been braised in Dos Equis Amber beer, served on a soft flour tortilla with our homemade Ranchera sauce, poblano peppers, Cotija cheese, diced onion & cilantro.

Carnitas 2.95Pork braised in a mix of Coca Cola and orange juice. Melts in your mouth! Served on a flour tortilla with jack cheese, onions and cilantro.

Cheeseburger Taco 2.95Ground beef, cheese, lettuce, tomato, onions, pickles & mustard. Get it?

Veggie 2.95A hippie’s delight! Fresh spinach, roasted corn & sautéed mushrooms with Cotija cheese. Even sounds good to me!

Tempeh 2.95This soy-based taco has tons of protein and flavor. Served with cucumber-avocado salsa and a splash of cilantro lime vinaigrette.

SPECIALTY TACOSTaco Rosa 3.50Seared Ahi Tuna with cucumber-avocado salsa, chipotle-ponzu sauce & a wasabi-soy sauce. Not very Mexican, but really, really amazing!

Avocado Taco 2.95Avocado, lettuce, fresh pico de gallo, Cotija cheese & a dash of our cilantro lime vinaigrette.

Carne Asada 3.99Skirt steak marinated in soy & lime juice on flour with cilantro and onion. So much flavor, you won’t believe it.The $10 Taco 4.99Filet Mignon, two cheeses, pico de gallo on flour tortilla.This taco SHOULD be $10; but it’s not!Scallop Taco 4.99Blackened scallops on cabbage with a slice of avocado,chipotle crema and a lil splash of cilantro-lime vinaigrette.

SIDESCilantro-Spinach Rice 1.95Black Beans 1.95Frijoles Charros 1.95Mexican Street Corn 2.25

BAJA MEXICANA

TacoLu1183 Beach Blvd.

Jacksonville Beach, FL32250

(904) 249-TACO (8226)

HoursTuesday -Thursday

11am -10pm

Friday11am -11pm

Saturday 10am -11pm

Sunday 10am -10pm




Mas Tequila

Outdoor Diningyes




Entertainmentno

Valet Parkingno

Special FeaturesEverything on TacoLu’s

menu is made in our kitchen with only a few exceptions. We make everything in house, by hand, fresh everyday–often more than once or twice a day. Guacamole is made

throughout the day and corn tortillas are made

two to three times per day.

Come in and give different, fresh and

amazing a shot!

tacolu.com

32 taste 2011

START YOUR ENGINESFried Shrimp Basket 8.99Chips & Salsa 3.99Tiny Baby Corn Dogs 4.99Dirty Mo’s Cheesy Sticks 5.99Buffalo Shrimp 7.99Beer Battered Onion Rings 5.99Classic Quesadillas 8.99Dale Jr. Chicken Tenders 6.99Buffalo Dip 5.99Nacho Mama’s Recipe 7.49Fried Pickle Chips 5.99The Sampler 12.99Try a generous sampling of our favorites; including a Classic Quesadilla of your choice, Beer Battered Onion Rings, Dirty Mo’s Cheesy Sticks & a sampling of Killer Wings. Served with salsa, chipotle ranch, bleu cheese & marinara sauce.

Sweet Potato Fries 4.99

KILLER WINGS & KILLER SAUCESLevels of Heat: Mild, Medium, Hot & Atomic Hot

Killer WingsTry them fried or Jr.’s personal favorite—finished

on the grill. Served with celery sticks & your choice of ranch or bleu cheese.

5/10/15 wings 4.99/8.99/ 13.9925/50 wings 22.99/ 39.99

Boneless Breaded Killer Wings8/12 wings 7.99/ 11.99

Killer SaucesMILD: Lemon Pepper Butter, Garlic Parmesan Butter,

Honey BBQ, Smokey BBQ; MEDIUM: Hot BBQ, Sweet Thai Chili, Spicy Garlic Parmesan;

HOT: Jerk, Peach Habanero; ATOMIC HOT

SHORT TRACK SALADSHouse Salad 4.99Kelley King’s Caesar Salad 4.99Chicken Chopped Salad 7.99Blackened Chicken Salad 7.99BBQ Chicken Salad 7.99Buffalo Chicken Salad 7.99

PIT STOP PIZZAAll 13"x 18" rectangle pizzas are served on thin, fire

roasted crust & topped with fresh parmesan cheese.

Pepperoni Pizza 11.99The Killer 14.99The Garden Pizza 13.99

Four Cheese Pizza 10.49Buffalo Chicken Pizza 14.99The Dirty Mo 14.99Cheeseburger Pie 14.99BBQ Chicken Pizza 14.99Additional Toppings 1.50 eachPepperoni, Italian sausage, ground beef, bacon, ham, black olives, green bell peppers, jalapeños, mushrooms,onions, caramelized onions, spinach, fresh garlic, tomatoes,green onions, chicken, salami, bleu cheese crumbles.

SPEEDWAY WRAPS & SANDWICHESServed with pickle spear & your choice of side.

Substitute side with house or Caesar salad for $1.99.

Fried Fish Wrap 8.49Pulled Pork Sandwich 7.99Classic Chicken Sandwich 7.99BBQ Chicken Sandwich 7.99Pulled Chicken Sandwich 7.99Smoked Half Chicken 12.99Crispy Shrimp Wrap 8.99First Coast Burger 6.99Add cheese or bacon .75

BBQ Brisket Sandwich 8.99Two Wide Burger 9.99Add cheese or bacon .75

Caesar Wrap 8.99With your choice of grilled or fried chicken or shrimp.

Beer Battered Fish Sandwich 7.99Crispy Chicken Wrap 8.99Pick Two Wraps for 9.99

BBQ OPTIONS*All come with 2 sides and corn bread.

Brisket, Pulled Pork, Sausage, Pulled Chicken, 1/4 Chicken.

Any 1 10.99Any 2 14.99Any 3 19.99

Sides: Baked Beans, Fries, Sweat Potato Fries, Mac & Cheese, Green Bean Casserole,

Cole Slaw, Corn Bread.

Half Rack of Ribs 11.99Sausage Plate 6.99

SWEET FINISHESAmerican Apple Crumble 5.99Chocolate Fudge Cake 5.99New York Style Cheesecake 5.99

AMERICAN

Whisky RiverThe Markets at Town Center


(904) 645-5571

Hours11am -2am

7 Days a Week


Reservations Acceptedyes, for private parties


Outdoor Diningyes




Entertainmentyes

Valet Parkingyes


Mon.-Fri. 4-7pm withfood & drink specials.

Check our website for special events &

concert calendar.

whiskyriverjacksonville.com

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

Register at www.jacksonvillemag.com

A series of intimate & stylish socialgatherings hosted by Jacksonville Magazine for brides-to-be, featuring the city’s premier

wedding services pros. Attendees will be treated to a sophisticated evening with cocktails &

delicious food, games & a fun panel discussion.

W Fashions W Flowers WW Expert Advice W Goodie Bags W

Spring • Summer • Winter • Fall

Seating is Limited

Reservations Required

Come See Our 60-foot Ice Rail Bar

“We Can Make It SNOWIn Florida”

Authentic Northern StyleCheesesteak & Pizza

1527 N. 3rd St.Jacksonville Beach, FL 32250

(904) 241-7188www.phillys-finest.com

We really are from Philly!

LAKEWOOD 904.737.BURG (2874)San Jose & University Blvd.

JAX BEACH 904.270.0356Corner of 23rd & 3rd St.

ST. AUGUSTINE 904.824.69933 St. George Street

www.cruisersgrill.com

WINNER OF BEST BURGER Folio - 2008, 2009, 2010Beaches Leader - past 7 years

Award Winning Burgers, Chicken & Fries

675 N. Third St.Jacksonville Beach (904) 247-4688

NEWLY RENOVATED • UNDER NEW OWNERSHIPLUNCH SPECIAL: Save $2 on $10 or more

DINNER SPECIAL: Save $5 on $30 or moreHIBACHI SPECIALS: Mon. Chicken $10.95 / Chicken & Filet $18.95

Tue. Shrimp $15.95 / Steak & Shrimp $17.95Wed. Steak $15.95 / Shrimp & Chicken $16.95Thu. Salmon $15.95 / Steak & Chicken $15.95Fri. Filet & Shrimp $19.95 / Chicken, Shrimp & Filet $22.95Sat. Filet & Scallops $20.95 / Chicken, Steak & Lobster $24.95Sun. Steak & Scallops $17.95 / Steak, Shrimp & Scallops $21.95

OPEN FOR LUNCH & DINNER 7 DAYS A WEEK • TAKEOUT AVAILABLE

BEST JAPANESE RESTAURANT at THE BEACH!

southside9823 tapestry park cir.

904.619.1931cornerbistrowinebar.com

sunday-thursday 11am-10pmfriday-saturday 11am-1amsunday brunch 10am-2:30pmhappy hour daily 3-7pm

an elegant neighborhood restaurant & lounge

• Coffee • Tea • Iced Coffee • Smoothies• Breakfast Items • Sandwiches• Paninis• Salads • Soups • Pastries • Ice Cream • Beer & Wine• Catering Available• Free WiFi• Happy Hour

4-7pm, Mon.-Sat.

Mon.-Sat. 8am-9:30pm • Sunday 9am-2pm

9823 Tapestry Park Cir., Jacksonville, FL 32246(904) 329-4380

© 2

01

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St Johns Town Center , Jacksonv i l l e . 904 997 9233 . thecap i ta lgr i l l e . com

C O M E S W I R L , S I P A N D S AVO R OV E R 3 5 0 W I N E S .

To UnleashW E I N V I T E YO U

Award-Winning Coffeehouse

Zen Garden

Three Layers & the Cellar at Three Layers

present:

Lunch, Beer, Wine, Desserts, Coffee,

Music, Art

Come & see what all the

BUZZZZZ is about!

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

DELIVERY NOW AVAILABLE AT ALL LOCATIONSRiver City Marketplace 714-9210 • St. Johns Town Center 565-1299 • Argyle Village Square 771-7677

Riverplace Shopping Center 292-2300 • NOW OPEN Jacksonville Beach 273-3113

At Renna’s Pizza everything is fresh! Famously known for our New York Style Pizza, Renna’s offers a variety of pasta dishes, salads, and hot & cold submarine sandwiches. Now with five locations to better serve you, Renna’s Pizza is still the Best Pizza in Town! So, come and join us today for a Fresh One!

www.rennaspizza.com

Serving Jax Since 1976New York Style Pizza at its BEST!

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

Waterfront DiningOpen Daily at 11am

(except Mon. open 4:30pm)

Live Entertainment Wed.-Sun.

2032 County Rd. 220Orange Park, FL 32003

(904) 269-4198

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

904.827.1350 www.achefscookingstudio.com 145 Hilden Rd., Ste. 119 (US1 1 mile south of Nease High School)

Cultivating Your Passion for Cuisine

Cooking Classes Chef’s Table Dinners Imported Wines & Cheeses Catering

G

ou

rmet Retail Store Signature P

latte

rs

Hilden Rd.

SR 210

International Golf Pkwy.

US-1 South

BREAKFAST, LUNCH, DINNER & SUNDAY BRUNCH

OPEN TUESDAY-SUNDAY

10095 Beach Blvd.Jacksonville, FL 32246

904.645.0859www.secretgardencafe.net

“Meet and Eat @

Beach and Peach”

Private Dining & Catering AvailableWatch for us in an upcoming

episode of Restaurant: Impossible

on The Food Network

Visit www.casamarinahotel.com for more details691 First St. N., Jacksonville Beach, FL 32250

(904) 270-0025 • fax (904) 270-1159

Casa Marina Hotel & Restaurantoin us for casual dining under the stars at the Historic Casa Marina Hotel & Restaurant. Casa Marina serves dinner and lunch in our beautiful open air courtyard, Tuesday-Friday. Our delicious “New Beach Cuisine” menu features weekly specials highlighting fresh seafood, such as Grouper Hemmingway, as well as, Rack of Lamb & Filet Mignon.

Don’t Forget Our Award-Winning Sunday Brunch!Please call for information regarding our Weddings & Special Events.

J

HAPPY HOUR Every Day 3-6pm2-for-1 Wells • Beer & Wine Specials

SUNDAY BRUNCH 10:30am-2pm

Open for Lunch, Dinner & Sunday Brunch

Now Booking Parties, Luncheons & Dinners

3551 St. Johns Ave. in Historic Avondale904.387.0700

www.bluefishjax.com

Richard & Evalee GrenamyerWelcome You To

WATERFRONT DINING14 Cuts of Meat • Hot & Cold Buffet

TUE-THUR & SUN • 5-9PM • FRI-SAT • 5-10PM

4000 St. Johns Ave. in Avondale (904) 388-4884www.espetosteakhouse.com

Queen’s Harbour

Atlantic Blvd.

San Pablo Rd.

Hodges Blvd.

Open for Lunch & Dinner Tuesday-Sunday

13475 Atlantic Blvd. Jacksonville, FL 32225Located behind Fresh Market in

Harbour Village Shopping Center

(904) 221-7066www.ZaitoonGrill.com

HAPPY

HOUR

2-FOR-1

Drinks

Tues.-Sat.

3-7pm

A Feast for the Senses

301 10th Ave. N., Jacksonville Beach | 904.712.4444www.buddhasbellythai.com

HAPPY HOUR EVERY DAY

3 TO 7

LUNCH & DINNER

OPEN EVERY

DAY

DRINK TEA, LAUGH OFTEN & LIVE LONG

Village Wine Shop

Liquors &RiversideVisit our

WINE & FULL

SERVICE BAR

Mon.-Fri. 5-9PM

IN HISTORIC

FIVE POINTS

1035 PARK ST.

• 904.354.1001 •

WWW.RIVERSIDELIQUORS.BIZ

FRIDAY NIGHT

WINE TASTINGS

5-8PM

Over 500 Wines by the Glass

Matching Wine

with People for

Over 40 Years

DELIVERY

AVAILABLE

Wines from $4 to $4,000

Jacksonville’s Most Complete Selection of Wines & Spirits

Traditional Italian Cuisine with a Continental Flair Premier Dining for Lunch & Dinner500 Sawgrass Village Dr., Ponte Vedra Beach • (904) 280-2299 • www.andiamotrattoria.com

• Archives• Links• FREE• Online 24/7 • No App Needed• iPhone too

AVAILABLE NOWjacksonvillemag.com

• Comedy Club• Casual Dining• Courtyard Dining• Fresh Native Seafood

• Nightly Entertainment• Martini Bar• Flamingo Room• Catering Available

On & Off-Site

The Best Kept Secret in St. Augustine

172 San Marco Ave.St. Augustine, FL 32084

(904) 825-6775www.cortessesbistro.com

• Honeymoon Destination •

Boca Raton Resort & Club

Jacksonville Magazine thanks Serenata Beach Club and all the sponsors of the 2011 Great Wedding Giveaway. In addition, wecongratulate the four finalist couples who participated in the “Nearly Wed Game” December 9 at the club. This year’s winnersare Katherine Novgrod and Kevin Kyle, who will receive more than $30,000 in goods and services courtesy of the region’s leading wedding professionals.

Thank You & Congratulations

Jason Moonen & Lori Robinson

Katherine Novgrod & Kevin Kyle

Nathan Hotary & Lauren Schiazza

Michael Katilius & Tiffany Fleming

Joseph M. Barton, DMDBella Bridesmaid

Bellezza Salon & BoutiqueBoca Raton Resort & Club

Casa Marina Hotel & RestaurantDeanne Dunlop Photography

Destination WeddingsD’Land Entertainment

Elias Jewelry

Prize Package Generously Sponsored By

Ellie BingLove, A Bridal Boutique

Matthew’sPublix

Rosenblum’sSawgrass Country ClubSerenata Beach Club

O.C. White’s / The White Room

Good luck, Katherine & Kevin. We’ll see you in June for the big day.

Businesses wishing to participate in this exciting promotional opportunity

may call (904) 389-3622.

vintage jewelry and more...

Generously Sponsored By

AMELIA ISLAND29 SOUTH 29 S. Third St., 277-7919

BARBARA JEAN’S RESTAURANT 960030 GatewayBlvd., 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

JACK & DIANE’S 708 Centre St., 321-1444

JOE’S 2ND STREET BISTRO 14 S. Second St., 321-2558

KABUKI JAPANESE STEAKHOUSE & SUSHI BARAmelia Plaza, 277-8782

MOON RIVER PIZZA 925 S. 14th St., 321-3400

O’KANE’S IRISH PUB 318 Centre St., 261-1000

LOS PEPPER’S MEXICAN GRILL & CANTINA 2128Sadler Rd., 277-2011

PLAE Amelia Island Plantation, 277-2132

SALT 4750 Amelia Island Pkwy., The Ritz-Carlton,277-1100

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 & WESTSIDE13 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

EINSTEIN BROTHERS BAGELS 1661 Riverside Ave.,Ste. 130, 354-0991

ESPETO BRAZILIAN STEAK HOUSE 4000 St. JohnsAve., 388-4884

EUROPEAN STREET CAFE 2753 Park St., 384-9999

GRASSROOTS NATURAL MARKET 2007 Park St., 384-4474

HOVAN MEDITERRANEAN GOURMET 2005-1 ParkSt., 381-9394

INTUITION ALE WORKS 720 King St., 683-7720

MOON RIVER PIZZA 1176 Edgewood Ave. S., 389-4442

MOSSFIRE GRILL 1537 Margaret St., 355-4434

PASTICHE 4260 Herschel St., 387-6213

PIZZA PALACE 920 Margaret St., 598-1212

RESTAURANT ORSAY 3630 Park St., 381-0909

RIVERSIDE LIQUORS & VILLAGE WINE SHOP 1035Park St., 354-1001

SAKE HOUSE 824 Lomax St., 301-1188

SUSHI CAFÉ 2025 Riverside Ave., 384-2888

TOM & BETTY’S RESTAURANT 4409 Roosevelt Blvd.,387-3311

‘TOWN 3611 St. Johns Ave., 345-2596

BAYMEADOWSBROADWAY RISTORANTE & PIZZERIA 10920Baymeadows Rd., Ste. 3, 519-8000

BUFFALO WILD WINGS GRILL & BAR 9550Baymeadows Rd., Ste. 10, 448-1293

CHA CHA’S MEXICAN RESTAURANT 9551 BaymeadowsRd., Ste. 21, 737-9903

INDIA’S RESTAURANT 9802 Baymeadows Rd., Ste.12, 620-0777

LEMONGRASS 9846 Old Baymeadows Rd., 645-9911

MAYURI INDIAN CUISINE 9551 Baymeadows Rd.,Ste. 10, 448-5999

MEDITERRANIA RESTAURANT 3877 BaymeadowsRd., 731-2898

NATIVE SUN NATURAL FOODS MARKET 11030Baymeadows Rd., 260-2791

PATTAYA THAI GRILLE 9551 Baymeadows Rd., Ste. 1,646-9506

TIMES GRILL 10915 Baymeadows Rd., 674-2606

BEACHES11 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

BEACH DINER 501 Atlantic Blvd., 249-6500

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

BRIX TAPHOUSE 300 2nd St. N., 241-4668

BUDDHA’S BELLY 301 10th Ave North, 712-4444

CAMPECHE BAY CANTINA 127 First Ave. N., 249-3322

CARIBBEE KEY 100 N. First St., 270-8940

CASA MARINA INN & RESTAURANT 691 First St.North, 270-0025

CHIZU 2153 Penman Rd., 241-8455

CRUISER’S GRILL 319 23rd Ave. S., 270-0356

DWIGHT’S 1527 Penman Rd., 241-4496

ENGINE 15 BREWING CO. 1500 Beach Blvd., 249-BEER

EUROPEAN STREET CAFE 992 Beach Blvd., 249-3001

FIONN MACCOOL’S IRISH PUB & RESTAURANT333 N. First St., 242-9499

THE FISH COMPANY 725 Atlantic Blvd., Ste. 12, 246-0123

FLY’S TIE 177 Sailfish Dr., 246-4293

HALA SANDWICH SHOP & BAKERY 1451 AtlanticBlvd., 249-2212

ICHIBAN 675 Third St. N., 247-4688

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

MIXX 1161 Beach Blvd., 249-7787MOJO KITCHEN BBQ PIT & BLUES BAR 1500 BeachBlvd., 247-6636NORTH BEACH BISTRO 725 Atlantic Blvd., Ste. 6,372-4105OCEAN 60 60 Ocean Boulevard, 247- 0060ONE HOT COOKIE! CAFÉ 217 N. Third St., 270-2127PHILLY’S FINEST CHEESE STEAK 1527 N. Third St.,241-7188RAGTIME TAVERN SEAFOOD GRILL 207 AtlanticBlvd., 241-7877SLIDERS SEAFOOD GRILLE 218 First St., 246-0881STICKY FINGERS 363 Atlantic Blvd., 241-RIBSSUN DOG STEAK & SEAFOOD 207 Atlantic Blvd.,241-8221TACOLU BAJA MEXICANA 1183 Beach Blvd., 249-8226THAI ROOM 1286 S. Third St., 249-8444TURTLE ISLAND NATURAL FOODS 363 Atlantic Blvd.,Stes. 7 & 8, 246-2441

DOWNTOWN & SPRINGFIELDBURRITO GALLERY & BAR 21 E. Adams St., 598-2922CAFÉ NOLA 333 N. Laura St., 366-6911CHEW RESTAURANT 117 W. Adams St., 355-3793CURRENTS RIVERVIEW BISTRO 841 Prudential Dr.,306-9512HOLA MEXICAN RESTAURANT 1001 N. Main St., 356-3100JENKINS QUALITY BARBECUE 830 N. Pearl St., 353-6388; 5945 New Kings Rd., 765-8515JOSEPH’S PIZZA & ITALIAN RESTAURANT 7316 N.Main St., 765-0335JULIETTE’S BISTRO Omni Jacksonville Hotel, 791-4815KOJA SUSHI The Jacksonville Landing, 350-9911SALSARITA’S FRESH CANTINA 840 Nautica Dr., Ste. 131, 696-4001THREE LAYERS A COFFEEHOUSE 1602 Walnut St.,355-9791ZODIAC GRILL 128 W. Adams St., 354-8283

FLEMING ISLANDLA NOPALERA 1571 C.R. 220, Ste. 100, 215-2223

MELLOW MUSHROOM PIZZA 1800 Town CenterBlvd., 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 WESTAL’S PIZZA 14286 Beach Blvd., 223-0991

FIVE GUYS BURGERS AND FRIES 3267 Hodges Blvd.,992-4680

JERRY’S SPORTS GRILLE & STEAKHOUSE 13170 Atlantic Blvd. Ste. 22., 220-6766

MILANO’S RESTAURANT & PIZZERIA 12620 BeachBlvd., Ste. 4, 646-9119

MOJO KITCHEN 1500 Beach Blvd., 247-6636

MVP’S SPORTS GRILL 12777 Atlantic Blvd., 221-1090

200+ First Coast Restaurants

48 taste 2011

ZAITOON MEDITERRANEAN GRILL 13475 AtlanticBlvd., Ste.40, 221-7066

JULINGTON CREEKBLACKSTONE GRILLE 112 Bartram Oaks Walk, 287-0766

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

MANDARIN3 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

CLARK’S FISH CAMP 12903 Hood Landing Rd., 268-3474

CRUISER’S GRILL 5613 San Jose Boulevard, 737-BURG

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

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 THE HILLTOP 2030 Wells Rd., 272-5959

LA NOPALERA 2004 Kingsley Ave., 276-2776

THE LOOP PIZZA GRILL 530 Wells Rd., 269-0756

MOJO BAR-B-QUE 1607 University Blvd. W., 732-7200

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. B, 272-8434

WHITEYS FISH CAMP 2032 CR 220, 269-4198

PONTE VEDRA619 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

CAFFE ANDIAMO 500 Sawgrass Village Cir., 280-2299

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

NINETEEN 110 Championship Way, 273-3235

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

TRADITIONS 110 Championship Way, 273-3235

URBAN FLATS 330 A1A N., 280-5515

ZOËS KITCHEN 240 A1A, Ste. 5, 273-1100

ST. AUGUSTINE95 CORDOVA 95 Cordova St., 810-6810A1A ALE WORKS 1 King St, 829-2977AVILES RESTAURANT 32 Avenida Menendez, 829-9727BISTRO DE LEON 12 Cathedral Place, 810-2100CAFÉ ELEVEN 501 A1A Beach Blvd., 460-9311CAP’S ON THE WATER 425 Myrtle St., 824-8794CELLAR 6 WINE BAR 6 Aviles St., 827-9055CLAUDE’S CHOCOLATE 51 King St., 808-8395COLLAGE 60 Hypolita St., 829-0055CORTESSÉS BISTRO & FLAMINGO ROOM 172 SanMarco Ave., 825-6775CREEKSIDE DINERY 160 Nix Boatyard Rd., 829-6113CRUISER’S GRILL 3 Saint George St, 824-6993DONOVAN’S IRISH PUB 7440 U.S. 1. N., 829-0000FLORIDA CRACKER CAFÉ 81 St. George St., 829-0397GYPSY CAB CO. 828 Anastasia Blvd., 824-8244KINGFISH GRILL 252 Yacht Club Dr., 824-2111KINGS HEAD BRITISH PUB 6460 U.S. 1, 823-9787OASIS RESTAURANT & DECK 4000 Ocean Trace Rd.,471-3424O.C. WHITE’S SEAFOOD & SPIRITS 118 AvenidaMenendez, 824-0808OLD CITY HOUSE INN 115 Cordova St., 826-0184RAINTREE 102 San Marco Ave., 824-7211THE REEF 4100 Coastal Highway, 824-8008SAN SEBASTIAN WINERY 157 King Street, 826-1594SCARLETT O’HARA’S 70 Hypolita St., 824-6535SOUTH BEACH GRILL 45 Cubbedge Rd., 471-8700THE TASTING ROOM 25 Cuna St., 810-2400

SAN MARCO, ST. NICHOLAS & LAKEWOODATHENS CAFE 6271 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 RiverplaceBlvd., 399-3933

PIZZA PALACE 1959 San Marco Blvd., 399-8815

PULP 1962 San Marco Blvd, 396-9222

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 CENTERALHAMBRA DINNER THEATRE 12000 Beach Blvd.,641-1212

AL’S PIZZA 8060 Philips Hwy., 731-4300

BLACKFINN AMERICAN GRILLE St. Johns Town Cen-ter, 345-3466

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

CORNER BISTRO & WINE BAR 9823 Tapestry ParkCr., 619-1931

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

LIBRETTO’S PIZZERIA & ITALIAN KITCHEN 4880 BigIsland Dr., 402-8888

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

SECRET GARDEN CAFÉ 10095 Beach Blvd., 645-0859

SEVEN BRIDGES GRILLE & BREWERY 9735 GateParkway N., 997-1999

SPECKLED HEN TAVERN & GRILLE 9475 Philips Hwy.,538-0811

SUITE St. Johns Town Center, 241-7697

TAPESTRY CAFÉ 9823 Tapestry Park Circle, 329-4380

WHISKY RIVER St. Johns Town Center, 645-5571 *

Listed by Neighborhood

taste 2011 49

619 Ponte Vedra Boulevard Ponte Vedra Beach, FL 32082 (904) 285-0202 www.sawgrassmarriott.com/dining

1000 PGA TOUR Boulevard Ponte Vedra Beach, FL 32082 (904) 285-7777 www.sawgrassmarriott.com/dining

Distinct Dining Experiences at theSawgrass Golf Resort & Spa, A Marriott Resort

DINNER: Wednesday - Sunday from 5:30 pm to 9:30 pm Complimentary Valet Parking: Saturday & Sunday

DINNER: Monday through Saturday from 6:00 pm to 10:00 pm Complimentary Valet Parking

BUY ONE ENTREE,GET ONE ENTREE

50% OFF*

20% OFF*

*50% will be applied to the entree of equalor lesser value. Not valid on holidays

or with any other offers. Expires 12/30/11

*Not valid on holidays or with any other offers.Excludes Alcohol. Expires 12/30/11

Magnificent Oceanfront

Jacksonville’s Best

Dining

Kept SecretYour Entire Food Bill

the guide

Red curry grouperfrom RUAN THAI FEATURES & RECIPES

ON THE WATERFRONT ....................54

RECIPE: BATTERED & FRIED ............56

YES WE CAN..................................58

THE PRODUCERS ..........................62

LET’S EAT ....................................64

TASTY READS ................................66

COCKTAIL CORNER ........................68

RECIPE: FISHY BUSINESS................70

RECIPE: SUMMER SALAD ................72

RECIPE: SEAFOOD AL DENTE............75

RECIPE: A SAVORY START ................79

RECIPE: FISH & GRITS ....................83

RECIPE: SWAMP THING ..................87

BEER 101 ....................................88

NIGHTLIFE GUIDE ..........................92

WINE & A MOVIE....................96 & 98

RESTAURANTS BY CUISINEAMERICAN....................................52CHINESE ......................................67CHOCOLATE SHOPS ........................67CONTINENTAL ..............................70CUBAN & CARIBBEAN ....................72FRENCH ......................................74FUSION........................................74GREEK & MEDITERRANEAN..............75HEALTHFUL / ORGANIC....................76INDIAN ........................................76IRISH & ENGLISH PUBS ..................76ITALIAN........................................78JAPANESE ....................................80KOREAN ......................................81MEXICAN & TEX-MEX ......................81MIDDLE EASTERN ..........................82SANDWICHES ................................82SEAFOOD......................................84SPANISH/BRAZILIAN ......................86STEAKHOUSES ..............................90THAI ............................................90WINE BARS ..................................91

WHAT’S INSIDE:

the guideCOMPILED BY THE STAFF OF & CONTRIBUTORS TO JACKSONVILLE MAGAZINE PHOTOGRAPHY BY BRADLEY STOOKEY

taste 2011 51

Jacksonville Magazine’s Taste

250 restaurants, bars, shopsand other need-to-know FirstCoast “foodie” info.

Editor’s note: Highlighted restaurants are adclients. Menu items mentioned in the follow-ing listings were gathered in late 2010 andare subject to change, as are any pricesposted or details about each restaurant.

AMERICAN‘town 3611 St. Johns Ave., Avondale

(345-2596; town3611.com).Sustainable American cuisine iswhat’s served at ‘town, the ultra-hipnewcomer to Avondale. Grab a seatat the open kitchen to witness thecreation of truffled tater tots withcaramelized onion fondue, heirloomsquash risotto and bouillabaisse.Sharing is encouraged, though youmay not want to. L, D, SB. SEE AD ONPAGE 34

29 South 29 South 3rd St., AmeliaIsland (277-7919). The philosophyin the kitchen of this 1923 reno-vated home is to take classics andturn them on their ears. Think lob-ster corn dogs with spicy horserad-ish ketchup and grilled heart ofromaine salad with Maytag bluevinaigrette. Chef/owner favors localproviders and ingredients from theon-site garden. D. SEE AD ON PAGE 73

A. Chef’s Cooking Studio 145Hilden Rd., Ponte Vedra Beach (827-1350; achefscookingstudio.com).Join chef Andrea for culinary work-shops, demonstrations and winetastings. Recent workshop anddemonstration themes have beenMexico Revealed!, ItalianPersuasion!, and Totally CheesyWeekend!. Stop in to the shop tobuy some of the latest culinarytools. Chef Andrea can prepare acustom menu to cater parties andspecial events. Wine is includedwith all dinners and classes, andsome events require reservations.D. SEE AD ON PAGE 42

Alhambra Theatre & Dining12000 Beach Blvd., Southside (641-1212; alhambrajax.com). A new andimproved Alhambra—the nation’soldest professional dinner theatre—debuted in 2009, featuring a freshinterior design and new menus cre-ated by Matthew Medure. He cre-ates a new menu for each showconsistent with its themes, likesweet and salty mocha tart and

Risotto Arborio of deepsea seared scallops with

lobster emulsion fromBISTRO De LEON

52 taste 2011

Guidethe

Gambas al Ajoillofrom ESPAÑA

taste 2011 53

54 taste 2011

on the waterfront Riverview, Oceanfront and Waterside Dining Faves

619 Ocean View 619 Ponte Vedra Blvd., 285-7777Cuisine Inventive dishes like Cubanseafood cigars and tempura coconutshrimp, paired with southern-tingedCaribbean and Cajun flavors.View Atlantic ocean waves provide acharming ambiance to diners.

Azurea at One Ocean Resort1 Ocean Blvd., Atlantic Beach; 247-0305Cuisine Coastal meets conscious; themenu boasts of sustainable, locallygrown ingredients.View Atlantic Beach’s only oceanfrontrestaurant is steps from the shore.

Barbara Jean’s15 S. Roscoe Blvd., Ponte Vedra; 280-7522Cuisine Southern fare and seafood,cooked to perfection. The crab cakesare not to be missed.View Arrive by boat or dine on thedock along the Intracoastal Waterway.

Brett’s Waterway Cafe1 S. Front St., Fernandina Beach; 261-2660Cuisine Sophisticated, yet approach-able seafood and signature salads,prepared beautifully. View Downtown Fernandina’s bestview of the Amelia Island harbor.

Cap’s On The Water4325 Myrtle St., 824-8794Cuisine Surf and turf at its finest.

Sample items from the raw bar.View The sunset view from Cap’soverlooks the Intracoastal Waterway.

Casa Marina691 N. 1st St., Jacksonville Beach, 270-0025Cuisine Upscale continental; seafood,filet mignon and rack of lamb.View Cozy up to a gorgeous oceanscene at a window seat, but thePenthouse Lounge has the best view.

Chart House1501 Riverplace Blvd., Southbank; 398-3353Cuisine A fresh spin on steaks andseafood; the chocolate lava cake isdecadent perfection.View Downtown’s Main Street Bridgeand the St. Johns River can be seenfrom almost every seat in the house.

Joe’s Crab Shack6 Beach Blvd., Jacksonville Beach, 249-6160Cuisine Crabs are the obvious choice,but other seafood options round outthe hands-on beachfront fave.View Snag one of the deck tables tofeast on a laid-back view ofJacksonville Beach.

Lulu’s Waterfront Grille301 N. Roscoe Blvd., Ponte Vedra; 285-0139Cuisine Try the “kings” crab cakesandwich basket to experience howthe menu perfectly combines simplewith delicious.

View A thin stretch of the Intracoastalprovides a pretty dining backdrop.

Marker 3214549 Beach Blvd., Jacksonville Beach, 223-1534Cuisine Blue crab cakes with caperdill aioli, sauteed Florida pompanowith brown butter; a dining destina-tion for sophisticated palettes.View Gorgeous sunset views, situatedon the Intracoastal Waterway andacross from San Pablo Island.

O.C. White’s118 Avenida Menendez, St. Augustine, 824-0808Cuisine Surf and turf options,refreshed with island flavors. View The second floor offers post-card-worthy scenes of Downtown St.Augustine and the bayfront.

The Reef4100 Coastal Hwy., Vilano Beach, 824-8008Cuisine Sesame crusted tuna andprime rib stuffed mushrooms mingleperfectly with mediterranean pastaand Florida rock lobster tail. View The Reef overlooks a quietstretch of Atlantic shoreline.

River City Brewing Co.835 Museum Cir., Downtown, 398-2299Cuisine The on-site micro-brewerycomplements everything from creolecrisped eggplant to porcini dustedjumbo sea scallops.View Panoramic deck views of thedowntown skyline are unbeatable.

Ruth’s Chris Steakhouse1201 Riverplace Blvd., Southbank; 396-6200Cuisine Aged steaks, hand-cut andseared at 1,800 degrees. Impressivesides are perfect complements.View The skyline scene is paramountfrom within the posh interior.

Sliders1998 S. Fletcher Ave., Fernandina Beach, 277-6652Cuisine A beachfront eatery withdeep-fried selections (try the pickles)and the “Famous Seafood Platter.” View The pub-like atmosphere is rightnext to the beach. * BR

ADLE

Y ST

OOKE

Y

RIVER CITY BREWING CO.

carved sugar cured ham withpineapple vanilla compote for ACloser Walk with Patsy Cline.2011 performance scheduleincludes The Odd Couple, WillyWonka and My Fair Lady. D, SB.SEE AD ON PAGE 34

Aqua Grill 950 Sawgrass VillageDr., Ponte Vedra Beach (285-3017;aquagrill.net). Since 1988 AquaGrill has been wowing guests withgourmet cuisine and an eclecticmenu featuring certified Angussteaks, seafood, live Maine lobster,pasta, chicken, vegetarian entréesand more. Eat the famous friedgreen tomato salad made withcrispy bacon and goat cheese orthe Cajun marinated center cutNew York strip with truffled lumpcrab macaroni. Enjoy lakefrontdining with outdoor patio seating,or relax in the full-service bar withlarge-screen TVs and satellite. Forbanquets, Aqua Grill offers a pri-vate dining room or climate-con-trolled patio seating with a privatebar. L, D. SEE MENU ON PAGE 16

The Augustine Grille 1000 PGATour Blvd., Ponte Vedra Beach (285-7777). Elegant farm-to-table cui-sine, where executive chef DavidScalise and chef de cuisine BrettSmith use the finest ingredientssourced from local fishermen,farmers and artisans who excel intheir craft. The upscale décor isbefitting a restaurant that neigh-bors the legendary TPC atSawgrass golf club. The menuchanges with the season, butexpect a variety of grilled seafood,steak and chops. Three-course prixfixe menu may offer lobsterbisque, grilled ribeye and vanillabean créme brulée. D. SEE AD ONPAGE 50

Azurea One Ocean Resort, AtlanticBeach (247-0305). Featuring abreezy yet sophisticated setting,this hot spot showcases Florida’sFirst Coast cuisine with an eclectictribute to the flavors of Europe, theCaribbean and the Americas. Amust-try is the “AdventurousPalate,” a culinary journey cus-tomized to each guest’s preferencesand personally prepared by highlyacclaimed executive chef Ted

Peters and his team of sous chefs.Follow the arching, blue-lit tunnelto find this restaurant tucked insideOne Ocean. With both indoor and alfresco seating available, this ocean-front culinary gem offers oceanviews from every table. L, D. SEEMENU ON PAGES 8-9

b.b.’s 1019 Hendricks Ave., San Marco(306-0100). There’s a definite buzzabout this hip San Marco bistro. Itsupscale comfort food, whichincludes prosciutto-wrapped porkchops or mushroom triangoli ravioli(specials change daily) with to-die-for desserts, have patrons—a mixedbag of hipster yuppies, soccer momsand empty nesters—lining up. L, D.

Barbara Jean’s 15 S. RoscoeBlvd., Ponte Vedra Beach (280-7522); 960030 Gateway Blvd.,Amelia Island (277-3700). The signature element of the watersiderestaurant is the expansive view provided by the 100-foot deck overlooking the IntracoastalWaterway. A seat outdoors can betough to come by when the sun isshining. The atmosphere is ideal formeals like the coastal platter, aheaping portion of battered friedshrimp, fish and a crab cake. B

(weekends and holidays), L, D.

Beach Diner 501 Atlantic Blvd.,Atlantic Beach (249-6500;beachdiner.net). Diner classicsshine at this Atlantic Beachfavorite, where the menu offerssteak and eggs with buttermilk pan-cakes, French toast, chunky chick-en melt sandwich and the classicbeach burger. With service startingat 6 A.M., it’s a perfect spot for asunrise breakfast.. B, L. SEE MENU ONPAGE 17

Beach Hut Café 1281 3rd St. S.,Jacksonville Beach (249-3516). It’sbeen a breakfast tradition inJacksonville Beach for some 20years. The picnic tables at thesurfer’s hangout fill up fast, but thefood is worth the wait. Breakfast isserved any time of the day, sevendays a week. Early birds dine forless than $3 weekdays before 8AM. Griddlecakes, eggs Benedictand egg riders are popular breakfastselections. Sandwiches, hot dogsand hot plate specials includingham and cabbage and meatloaf arewhat’s for lunch. B, L.

Beach Road Chicken Dinners4132 Atlantic Blvd., St. Nicholas(398-7980). Beach Road has been

Black andwhite sesametuna from BLUE FISH

the guide

taste 2011 55

serving fried chicken, biscuits, friesand sweet tea to area families sincethe 1930s. The Jacksonville dininglandmark serves family-style mealswith all the fixings you can handle.The chicken dinner—four pieces ofwhite meat, dark meat or a combina-tion—is a classic. All dinners comewith unlimited helpings of biscuitsand gravy, cole slaw, cream peas,mashed potatoes, rice and fries. D.

Beech Street Grill 801 Beech St.,Fernandina Beach (277-3662).Located in a restored 1889 home inhistoric Fernandina Beach, this finedining establishment caters toguests seeking comfort in their“worldly cuisine” with entrées likegrilled tenderloin of beef with apple-smoked bacon and sautéed lobsterand crab Savannah over linguine. D.

Benny’s Steak & SeafoodJacksonville Landing, Downtown (301-1014). Enjoy front-row views of theSt. Johns River and a menu lacedwith fried calamari, musselsMilanese, gator tail, conch frittersand a variety of fish entrées. L, D.

Billy’s Boat House Grill 2321Beach Blvd., Jacksonville Beach (241-9771). Situated on the IntracoastalWaterway, Billy’s is one of a fewremaining waterfront restaurants inJax Beach. The menu leans towardseafood with shrimp, little neckclams, conch chowder and fried oys-ters, which can be enjoyed on thedeck or indoors. L, D, SB.

Biscottis 3556 St. Johns Ave.,Avondale (387-2060). A true neighborhood gathering spot, thisAvondale institution specializes ininnovative updates on old favoriteslike meatloaf served with apricotmarinara sauce and duck confitpizza (dinner specials change daily).Local painters display their works inthe dining room, but the real worksof art are in the dessert case. L, D,SB.

Bistro 41° 3563 Philips Hwy., Ste.104 (446-9738). Casual eateryserves a variety of quick breakfastand lunch favorites. The menu ofburgers, sandwiches, soups and sal-ads is padded with house specialtieslike grilled lamb and falafel. B, L.

56 taste 2011

BATTERED & FRIEDCornmeal fried catfish from

The Speckled Hen Tavern & Grille —CHEF NICK ROBSON

Procedure:

1) Combine dry ingredients listedthrough celery seed. Measurethree cups into a large bowl andstore remaining in airtight container. Set aside.

2) Salt and pepper the buttermilkto taste. Soak catfish fillets inbuttermilk for at least two hours.

3) After marinating, dredge filletsin cornmeal mixture, coveringboth sides.

4) Place battered fish into hot oiland cook four minutes, turningonce.

5) Drain on a paper towel-linedplate. Serve.

YIELDS 4 SERVINGS *

Ingredients:

1 cup all purpose flour

2 cups fine cornmeal

1/8 cup kosher salt

2 Tbsp. onion powder

2 Tbsp. garlic powder

2 Tbsp. chili powder

1/2 Tbsp. celery seed

4 6-oz. catfish fillets

3 cups buttermilk

salt and pepper

oil for frying

* Speckled Hen serves this dish with a crawfish remoulade and stone-groundgrits. For the full recipe, log onto JacksonvilleMag.com

Blackfinn American Grille St.Johns Town Center (345-3466;blackfinnamericangrille.com). Fourdistinctly different dining atmost-pheres comprise Blackfinn, makingit an ideal locale for after-workaperitifs, a romantic dinner orlunch with a colleague. Creativedishes like the bacon-wrappedmeatloaf, goat cheese, strawberryand pecan salad and Hong Kong-style Chilean sea bass complementhand-crafted cocktails. L, D, SB.SEE MENU ON PAGE 19

Blackstone Grille 112 BartramOaks Walk, Julington Creek (287-0766; blackstone-grille.com). Theatmosphere here is best describedas modern American fusion servedin a trendy bistro-style setting. Aflaming grill at the heart of themenu cooks up items ranging fromsalmon to ribeye steaks. Filetmignon au poivre with black trufflesauce and truffle oil or pistachio-crusted chicken breast with meltedonion and marbled potato gratinround out the dinner menu. Headover during lunch to taste thebacon-wrapped shrimp and oystersor the pepper-crusted ahi tunasalad. Host a special event in theprivate dining room. L, D, SB. SEEAD ON PAGE 42

Brick Restaurant 3585 St. JohnsAve., Avondale (387-0606). Foodmight be the main attraction (reg-ulars swear by the grilled salmonsalad, Kobe beef burger and primerib), but it’s not the only thing thatdraws guests into The Brick.Outdoor seating (complete withmisters or heaters depending onthe weather), live music (usuallyof the groovy, jazzy variety) and ahappening bar also make it anAvondale hotspot. L, D, SB.

Brix Taphouse 300 2nd St. N.,Jacksonville Beach (241-4668; brixtaphouse.com) There are 32beers on tap, most of them micro-brews with flavors ranging fromchocolate to pear. Order a pint, mix-and-match flavors or pick four mini-samples. As the name implies, Brixis housed in a cool brick buildingwith an outdoor patio with room forover 100. Check out ladies nightSundays, service industry night (SIN)

Mondays, live music Tuesdays and90’s Thursdays. Invest in a Growler,a two-liter glass bottle that can befilled with your favorite beer to takehome and brought back in for refills(just make sure it stays sealed onthe road). Brix doesn't serve food, sobring your own. Sports fans will lovethe eight plasma screens and projec-tion screen. SEE AD ON PAGE 89

Café Karibo 27 N. Third St.,Fernandina Beach (277-5269). CaféKaribo's menu comprises a diversecollection of light and tasty fare,ranging from salads and sandwichesat 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 alush oak canopy. L, D.

Café Nola Museum of ContemporaryArt Jacksonville, 333 N. Laura St.,Downtown (366-6911). Located onthe ground floor of the stunning artmuseum, Café Nola serves dishessuch as shrimp and grits, vegetarianlasagna, roasted salmon andasparagus goat cheese salad. Whilethere, check out the art upstairsand the gift items in the shop. L, D.

Chew Restaurant 117 W. AdamsSt., Downtown (355-3793;chewrestaurant.com). Lunch

taste 2011 57

MelanzanaInvoltini fromMIXX

58 taste 2011

yes, we canJacksonville Canning Center an economical resource words and photo by Cari Sànchez-Potter

THE JACKSONVILLE CANNING CENTERis operated by the Duval CountyExtension Service and celebrated its75th anniversary last year. It firstopened in 1935 with the purpose ofcanning cod for the Old CountyPrison. During World War II, it evolvedinto a tax-funded cannery to helplocal residents through a tough econo-my and assist in Victory Gardenefforts. The center moved to its cur-rent location on CommonwealthAvenue in 1978. Today, it is a mod-ern, gleaming facility with a largecommercial kitchen and knowledge-able staff that serve Duval County res-idents and organizations such as 4-Hclubs, nonprofits, churches, schools,boaters and individuals looking to canin bulk.

It might be surprising to hear thatcanning is resurging in popularity.While canned items like corn relish ordilly beans may be falling out of favor,the new generation of canners isexperimenting with jazzy recipes for

jewel-toned blood orange jellies, tartkumquat marmalades and festive,sparkling champagne jellies fleckedwith orange zest.

To explain the recent upswing inpopularity of home-canned foods, thecenter’s agricultural program leaderTerry DelValle draws a parallel toWWII, when a tough economy causedAmericans to turn to gardening andcanning their own produce, which wascheaper than buying canned productsat the supermarket.

With some basic tools and a fewsimple instructions, you’ll be on yourway to home-canned marmalades andjellies that you can give away as deli-cious, economical holiday gifts orenjoy yourself throughout the year.

BE ORGANIZED: Citrus is the per-fect gateway ingredient into canning.While you’ll need a pressure cookerthat reaches high temperatures forcanning low-acid foods like vegetables(other than tomatoes), all you need for

very acidic foods like citrus are a largestockpot, some sturdy tongs and glassjars; available at your local hardwareor grocery store.

USE A RECIPE: Recipes are cru-cial when canning. Only use recipesfrom a tested, reliable source to besure that the finished product isn’tsusceptible to contaminants thatcause botulism. The Duval CountyExtension Service has a wealth oftrusted recipes on its website, andsafe canning procedures are exhaus-tively covered by the Department of Agriculture’s National Center forHome Food Preservation at home-foodpreservation.com. There also arecanning cookbooks available at yourlocal bookstore or library.

If the specialty words used in can-ning recipes (Headspace? Hot-packedvs. cold-packed? Pectin? Picklinglime?) are confusing, call the center.Even veterans should make periodicvisits to the center to brush up oncurrent techniques, recipes andequipment.

PAY ATTENTION TO QUALITY:It’s simple: Use an inferior product,you get an inferior result. Instead ofpurchasing produce from the super-market, where it often sits in a ware-house and travels long distancesbefore it hits store shelves, why notgrow your own or buy local produce atone of the area’s farmers markets?Produce purchased at market is oftenpicked the same day, ensuring tastierresults in the finished product. Citrus,like oranges and lemons, are inexpen-sive when bought in bulk at theJacksonville Farmers Market on BeaverStreet. For more exotic citrus likeSatsuma or pummelo, try the BeachesGreen Market at Jarboe Park inNeptune Beach or Farmers at theRiverside Arts Market under the Fuller-Warren Bridge. *

consists of soups, salads and“high-end, handcrafted sandwich-es,” like the fried green tomatoBLT and croque-monsieur. Thestylish Downtown eatery also servesdinner Thursday-Saturday. L, D.

Cool Moose Café 2708 Park St.,Riverside (381-4242). Every neigh-borhood needs a cozy, friendly cof-fee shop, and in Riverside it’s CoolMoose. Many locals start their dayat the Moose with a cup of joe andthe newspaper. Others come forthe bagels and muffins for break-fast. Full breakfast and sandwich-es, wraps, panini and soup forlunch. B, L, SB.

Copeland’s Famous NewOrleans Bar & Restaurant4310 Southside Blvd., Southside(998-4414). Fried seafood, redbeans and rice, blackened fish,red potatoes, shrimp etouffé,andouille sausage—all the flavorswe think of when rememberingNew Orleans come to mind atCopeland’s. L, D.

Corner Bistro & Wine Bar9823 Tapestry Park Cir., Southside(619-1931;cornerbistrowinebar.com).Upscale, friendly and elegant arethe key goals that Corner Bistroaims to meet. The menu includesvarious types of burgers (Angusbeef, crab cake and venison),amaretto chicken, and the filetbleu. A plethora of wines can bepurchased by the glass or bottle.Come back on Sundays for quiche,crepes, omelets and bottomlessmimosas and sangria. L, D, SB. SEEADS ON PAGES 22 & 38

Cortessés Bistro & FlamingoRoom 172 San Marco Ave., St.Augustine (825-6775; cortessesbistrostaugustine.com).Located in a quaint 1880s homethat has been transformed into abistro serving Italian and freshseafood. Many special rooms andfeatures include The Wine Cellarwith its Chambriar Wine CareSystem to keep the temperatureand humidity at perfect levels.Casual, upscale dining featuringhazelnut grouper, lobster creoleand beef medallion with crab cake.Enjoy karaoke nights and the week-

end comedy club. L, D. SEE AD ONPAGE 46

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 10years, beachgoers have looked tothe original Cruiser’s Grill inJacksonville Beach for a goodgreasy burger and cheese friesserved with ranch dressing. Patronscan dine inside to the sounds of thekitchen staff yelling out when anorder is done, or sit outside at thepicnic tables. L, D. SEE AD ON PAGE 37

Dave & Buster’s 7025 SalisburyRd. S., Southside (296-1525). Thelengthy menu is laced with every-thing from sandwiches and saladsto ribs and steak. Most dinerscome for the fun and games of theMillion Dollar Midway. It’s loudand festive with dozens of arcadegames. L, D.

Ellen’s Kitchen 1824 3rd St. S.,Jacksonville Beach (246-1572).This bustling diner has been servingtraditional breakfast favorites forover 40 years. And, although theyare served all day, lunch fare alsograces the menu. Tables inside arejam-packed together, and the week-ends are always a busy time—a lineout the door is common onSundays. B, L.

Engine 15 Brewing Co. 1500-217 Beach Blvd., Jacksonville Beach(249-BEER; engine15.com). Over100 varieties of beer are availablebetween bottled and tap selections.Beer-infused menu includes beerbrats, chips and beer queso and thebeer dip sandwich. The brew mas-ters can even help you brew yourown beer, either in bottles or anentire keg. Gather and mix the fer-mentables, brew the beer, add thehops, and the staff will help youcreate your own world-class beer,including your own custom labels.Outdoor seating and live entertain-ment add to the laid-back atmos-phere. L, D. SEE AD ON PAGE 89

Five Guys Burgers & Fries1620 Margaret St., Riverside (425-3380) plus several other locations.

The menu at this franchise opera-tion with about 8 area locations issimple enough—burgers, hot dogs,fries and drinks. That’s about it. Youwon’t leave hungry, as portions arehuge. The fries are awesome. L, D.

The Fox Restaurant 3580 St.Johns Ave., Avondale (387-2669). Aquaint 1950s atmosphere mixedwith folk art and customer doodleswedged into picture frames. TheFox serves up diner-style breakfastand lunch daily. A local favorite, aline out the door is virtually guaran-teed in the mornings. B, L.

Grinders Café 10230 AtlanticBlvd., Atlantic Beach (725-2712).Offering Southern favorites likefried chicken with gravy, collardgreens and friend okra, theSouthern cuisine at Grinders Cafécomes pretty close to whatGrandma used to make. On thelighter side, the menu also featuressubs and salads. Be prepared towait a few minutes for a table atlunch, though, as regulars roll inearly. L, D.

Grumpy’s 834 Kingsley Ave.,Orange Park (215-1956). Offersbreakfast and lunch to diners whodon’t require fancy frills. Have adeli sandwich like ham, turkey androast beef combo, which comeswith a choice of potato salad,coleslaw, applesauce, baked beansor French fries. Top it off withsome housemade cookies. B, L.

Gypsy Cab Co. 828 AnastasiaBlvd., St. Augustine (824-8244;gypsycab.com). This long-time OldCity hotspot keeps customers lin-ing up out front with a frequentlychanging menu, linguini with clamsauce, pork loin with mango-sundried cherry chutney, roastduck with raspberry glaze and sim-ilar fare. Next door bar servestapas and hosts live music andcomedy acts. L, D, SB. SEE AD ONPAGE 77

Harpoon Louie’s 4070-8 HerschelSt., Avondale (389-5631). It’s anAvondale staple that overlooks tinyFishweir Creek. When the weatherpermits, the big deck out back isthe preferred spot for regulars. The

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Belly dancing atCASBAH CAFE

menu’s “school loan special” comeswith a dozen chicken wings, a sideof fries and a pitcher of beer forabout $13. Burgers and saladsattract a healthy portion of customerattention, as does the blackenedgrouper sandwich. L, D.

Intuition Ale Works 720 KingSt., Riverside (683-7720). Headover to taste the micobrews,including local favorites I-10 IPA,Wild Child Wheat and RiversideRed. Brewmaster and founder BenDavis has studied the art of beer-making in Napa Valley, NewZealand and Chicago. Join theIntuition Ale Works Mug Club andget your own special mug in the taproom. Take a tour of the brewery, orcome to events like the seasonalbeer release parties and private tast-ings. Open Wednesday throughSaturday. Pizzas and dips fromPele’s Fire Catering are available toaccompany the popular local liba-tions. L, D. SEE AD ON PAGE 89

Jack & Diane’s 708 Centre St.,Amelia Island (321-1444). Aneclectic place that celebratesunique food, drink, art and music.Come eat jambalaya, vegan blackbean cake wraps, shrimp andgrits, “world famous” pancakesand huevos rancheros. Gluten-freeoptions appeal to diners with spe-cial dietary needs. The outdoordining deck and private backyardtiki bar make Jack & Diane’s oneof the coziest spots in AmeliaIsland. Weekly beer tastings. B, L,D. SEE AD ON PAGE 73

Joe’s 2nd Street Bistro 14 S.Second St., Fernandina Beach (321-2558). Chef Joe Robucci describeshis cuisine as New American withItalian, French, Creole, Asian andSouth of the Border influences,but “eclectic” works just fine forus. Guests can sup on Asian bar-bequed duckling, grilled leg oflamb and seafood fricassee insidethe restored turn-of-the-centuryhome or al fresco in the NewOrleans-inspired courtyard. D.

Juliette’s Bistro OmniJacksonville Hotel, 245 Water St.,Downtown (355-6664). Located inthe Omni Jacksonville Hotel and

just steps away from theJacksonville Landing, with amaz-ing views of the river. Dine withJacksonville’s “movers and shak-ers” that come in from downtownbusinesses. An upscale, yet cozyeatery abuzz with activity. Theregional Florida cuisine includes avariety of seafood, pasta andchicken entrées, as well as hand-cut Buckhead beef. Order sweettea, and get freshly brewed teawith a side of 'sweet syrup' to add.The J Bar, adjacent to the restau-rant, serves a tapas menu ideal fortheatre patrons. B, L, D. SEE MENUON PAGE 25

Landshark Cafe 1728 3rd St., N.,Jacksonville Beach (246-6024).Dress-down casual atmosphereand menu full of bar eats—wings,soft tacos, Angus burgers, fish andchips and more. Live music on theweekends. L, D.

The Loop Pizza Grill Multiplelocations (looppizzagrill.com). Thehomegrown franchise counts morethan 10 restaurants in the Jaxarea in its fold. The menu runs thegamut from tomato bisque soupand chili with cheddar and onionto enormous burgers and grilledchicken sandwiches. L, D.

Mellow Mushroom 1018-2 N.3rd St., Jacksonville Beach (241-5600). Pizzas, live music, bigscreen TV, sports, trivia nights andhappy hour specials are big drawsto the three area Mellow Mushroomultra casual pizza pubs. L, D.

Metro Diner 3302 Hendricks Ave.,San Marco (398-3701). The interioratmosphere is reminiscent of theart deco era, with black and silvervintage bar stools overlooking anopen kitchen where cooks flippancakes and burgers. Other dish-es include the meatloaf plate,tuna melt and big fish sandwich.Don’t forget to check the black-board for breakfast and lunch spe-cials. B, L, SB.

Mojo Bar-B-Que 1607 UniversityBlvd. W., Lakewood (732-7200);Mojo Kitchen 1500 BeachBlvd., Jacksonville Beach (247-6636); Mojo Smokehouse

1810 Town Center Blvd., OrangePark (264-0636). ‘Mojo’ refers toblues lyrics describing a good luckfeeling or vibe and, with a coolclientele and a relaxed atmos-phere, that is exactly what you willfind here. Southern folk art deco-rates these barbecue joints servingpulled pork, chipotle BBQ chickenwings, Brunswick stew, blackenedcatfish po’ boy, Texas beef brisket,hickory-smoked chicken, Mojospareribs and North Carolina porkshoulder. L, D. SEE AD ON PAGE 3

Nineteen 110 Championship Way,Ponte Vedra Beach (273-3235). Acouple of years ago the PGA Tourbuilt themselves a gorgeous newclubhouse at Sawgrass—and thenthey invited everybody inside.Named after "the nineteenth hole,"a term golfers have long referred toas the clubhouse bar at a golfcourse, Nineteen is open to allfrom sun-up to sun-down. Themenu features Black Angus sliders,Southwest spring rolls, smokedturkey panini, Tuscan meatloaf andsteak frites. B, L, D. SEE AD ON BACKCOVER

Original Pancake HouseSt. Johns Town Center (997-6088).As the name implies, the breakfastjoint specializes in dozens of differ-ent pancakes, omelets, danishesand crepes. Signature dishesinclude apple pancakes, strawberrywaffles, mushroom and vegetarianomelets and Danish cherry crepes.The sourdough French toast is darngood, too. B, L, D.

Pengree’s Restaurant 556Kingsley Ave., Orange Park (278-0089). Serves breakfast every day ofthe week with a menu including allthe classics like pancakes, Frenchtoast, bacon and eggs. Try the fritta-ta omelet, which is sautéed withchicken breast and mushrooms andfilled with marinara and mozzarellacheese. B, L.

Philly’s Finest 1527 3rd St. N.,Jacksonville Beach (241-7188).Philly’s Finest boasts nine varietiesof cheese steaks along with pubfavorites—wings, cheese fries andonion rings as well as pizzas and

Tiramisu from ENZA’S ITALIAN RESTUARNT

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62 taste 2011

the producersRaising pigs, cattle and chickens is a growing localbusiness. Literally. by Elizabeth Gray

THE DELKAT FAMILY FARM in Hilliard has been inDel Conner’s family since the 1800s. Today, he raisespigs, cows, chickens and sheep. The farm started sell-ing hogs seven years ago, providing pork to 29 Southrestaurant in Fernandina Beach and to customers inneed of a whole hog, custom-cut and wrapped.

DelKat raises Berkshire pigs, a breed that has notbeen genetically changed for show or influenced byfactory farming (when animals are raised in confinedspaces, making them prone to illness). DelKat doesnot use antibiotics or hormones on its pigs. Think ofthem as semi-free range, able to roam in the fresh airand mud with access to shelter when the weather is

too hot or too cold. Ittakes about six monthsfor a hog to reachslaughter weight—300pounds live and 210pounds hanging. For apig to attain breedingage, expect at least 10months. In Conner’sopinion, there is a dif-ference in tastebetween factory farmmeat and the producthe sells. His customersbelieve so, too. There

should be some fat to give it flavor, he says (factoryfarms tend to sell leaner meat). The nutrient contentof the meat from a hog depends highly on the feed.DelKat sells whole hogs for about $2.90 a poundincluding butchering. *

THIRD-GENERATION EGG FARMER Jacques Klempf isthe CEO of Dixie Egg Co., which distributes more than700 million eggs a year throughout the Southeast outof its distribution center in Jacksonville. It producesthe Eggland’s Best brand of eggs, which are laid byhens fed an all-natural, vegetarian feed. A hen’s dietdetermines the nutri-tional value of its eggs,affecting the amount ofcholesterol, vitaminsand total fat per egg.Klempf, now 53, start-ed delivering eggs tofamilies in his neigh-borhood with a littlered wagon when hewas 8 years old.

When shopping foreggs, Klempf says tolook for the USDA shield and date they were candled,represented by a three-digit number. (Out of 365, thenumber represents the day the egg was graded, sizedand packaged. For example, 001 means January 1).Stores should not sell eggs more than 30 days afterthey have been candled. Klempf says there is a negli-gible difference in taste between white and browneggs, which is determined by the hen’s feather color.White eggs are laid by a white hen, while brown eggsare laid by a red hen. The size of an egg depends onthe age of the hen—the older the hen, the larger theegg. A “jumbo” egg is produced by a hen that isprobably near the end of its egg-laying career, whichlasts about two years. *

stromboli, hoagies and salads.Check out the Ice Bar, a full-lengthbar literally made of ice, a very coolway to keep your favorite beer coldas you cheer for your favorite teamon the multiple television screensthat hang directly above. Eagles andPhillies fans always welcome. L, D.SEE AD ON PAGE 36

PL_AE 80 Amelia Village Cir., Amelia

Island (277-2132; plaefl.net). PLAEstands for "People Laughing andEating," which is exactly what willhappen when you try the cedarplank salmon with carmelized gritsor taste the flourless chocolatetorte. Ask about the daily surprisewine pours, featuring a diverseselection that affords guests aninsight into the nuances of winesfrom different soils. Located with-in the Spa & Shops at AmeliaIsland Plantation, the lounge hasquickly become one of the premierplaces to be entertained in thearea, with live music throughout

the week. D. SEE AD ON PAGE 73

Potter’s House Soul FoodBistro 5310 Lenox Ave.,Jacksonville (394-0860). Located inthe Westside's Normandy mall, thisestablishment was opened by thePotter’s House Christian Fellowshipchurch, and specializes in tradition-al Southern fare. Food is servedcafeteria-style and customers take aseat at one of the many tables inthe large dining room. Patrons havea choice of a personal or family-sized entrée, complete with sides,cornbread and dessert. Catering isalso available. L, D.

Raintree Restaurant &Steakhouse 102 San MarcoAve., St. Augustine (824-7211). Setin a historic home, serving beefWellington, rack of lamb, Ahi tuna,Maine lobster, vegetarian and low-carb entrées. The dessert barfeatures bananas Foster, crepes,cappuccino and espresso. D.

Restaurant Medure 818 A1AN., Ponte Vedra Beach (543-3797).Chic and sleek interior designpairs well with ultra creative menuofferings such as whole fried snapper, Ahi tuna tartare and wildmushroom crepes. D.

The Reef 4100 Coastal Hwy. A1A, St. Augustine (824-8008; thereefstaugustine.com). The menuat this casual oceanfront restau-rant encompasses a variety ofseafood, steaks and pasta entrées,as well as soups, salads and sandwiches. Tuesday’s prime riband crab leg night is a favoritewith the locals, but the mainattraction is The Reef’s “famous”Sunday champagne brunch featuring eggs Benedict, crab legs,waffles, desserts, hot entrées anda carving station. L, D, SB.

River City Brewing Company835 Museum Cir., Southbank (398-2299; rivercitybrew.com). The casu-ally elegant 325-seat main diningroom overlooks St. John's River andthe downtown skyline. The menuoffers dishes created with globalflavor and culinary expertise includ-ing fresh seafood, tender steaks,creative pasta dishes and dailychef's creations. The on-site brew-ery is visible from the BrewhouseLounge, which features live week-end entertainment, both inside andon the outdoor deck. Second-floorprivate banquet rooms for all spe-cial events, social or corporate. Off-site catering services available.L, D, SB. SEE AD ON PAGE 89

Scarlett O’Hara’s 70 Hypolita St.,St. Augustine (824-6535). Thesometimes raucous restaurant andbar attracts a mix of locals, touristsand Flagler College students. Whena band is playing, the music filtersall the way upstairs and out intothe Historic District. Seats on thefront porch fill up fast. Same goesfor the covered raw bar area. Someclaim the place is haunted. L, D.

Secret Garden Cafe 10095-600Beach Blvd., Southside (645-0859;secretgardencafe.net). The newlyrefurbished interior of the SecretGarden Cafe fills fast for breakfast,

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Chicken fried house smoked bacon from ‘TOWN

let’s eatSpecial events where tasty food is the order of the day

Celebrity Chefs Tasting LuncheonPresented by the Salvation ArmyMarch 10Prime Osborn Convention Center630-4000

22nd Annual Great AtlanticMusic & Seafood FestivalMarch 19Jacksonville Beach Sea WalkPavillion270-9301

Dining Out For LifePresented by the North Florida AIDS NetworkApril 28Various Restaurants356-1612

18th Annual World of NationsCelebrationPresented by the City of JacksonvilleApril 28-30, May 1Metropolitan Park, Downtown 630-3690

48th Annual Isle of EightFlags Shrimp FestivalApril 29-30, May 1Centre Street, Fernandina Beach261-5841

Great Chefs of JacksonvillePresented by Jacksonville MagazineMarch 3TPC Sawgrass Clubhouse630-4000

Annual Wine Tasting GalaPresented by Tom Coughlin Jay Fund FoundationMarch 18Modis Building543-2599

James Beard FoundationCharity DinnerPresented by the Friends of James BeardFoundationApril 9Azurea at One Ocean Resort853-2346

3rd Annual Jacksonville Craft& Import Beer FestivalMay 20Veterans Memorial Arena, Downtown394-7196

21st Annual Jacksonville FoodFightPresented by Second Harvest North FloridaJune 9EverBank Field, Touchdown Club739-7074

31st Annual AT&T GreaterJacksonville KingfishTournamentJuly 18-23Sisters Creek Park, 8203 Heckscher Dr.251-3011

2nd Annual Great SouthernTailgate Cook-OffPresented by Kansas City Barbecue SocietyAugust 26-27Main Beach at Amelia Island277-0717

Tailgate Kickoff To A CurePresented by the Cystic Fibrosis Foundation September, Date TBAEverBank Field, Terrace Suite733-3560

10th Annual DeliciousDestinationsPresented by St. Vincent’s FoundationSeptember 8-10Ponte Vedra Inn & Club308-7338

28th Annual Caring ChefsPresented by the Children’s Home Society October, Date TBAThe Avenues Mall, Southside493-7739

27th Annual Empty Bowls Soupand Bread LuncheonPresented by Second Harvest North FloridaNovember 15Prime Osborn Convention Center739-7074

8th Annual Festival D’VinePresented by Catholic CharitiesNovember 5Location to be determined354-4846

The 27th Annual Great Chowder DebatePresented by The Conch HouseNovember 6The Conch House, St. Augustine829-8646

Amelia Island RestaurantWeekJanuary 22-28Various Restaurants277-0717

9th Annual Best of Jacksonville PartyPresented by Jacksonville MagazineJanuary, Date TBAMuseum of Contemporary Art389-3622 *

64 taste 2011

the guideespecially the Sunday brunch.Lunch specials include the open-faced Monte Cristo sandwich, friedgreen tomatoes and Alabama meat-loaf. Dinner is served on Fridayand Saturday nights. B,L, D, SB.SEE AD ON PAGE 43

Seven Bridges Grille &Brewery 9735 Gate Pkwy. N.,Southside (997-1999). SevenBridges heats up about the timethe Southside’s legions of nine-to-fivers start clocking out. The bar isusually lively, and the line for thepool table forms early. There is apatio for outside dining. Themicro-brewery churns out its ownbrands of seasonal ales, stoutsand lagers, which pair well withthe salads, burgers, steaks andpasta. L, D. SEE AD ON PAGE 89

Speckled Hen Tavern & Grille9475 Philips Hwy., Southside (538-0811; speckledhentavern.com). This“Southern” Gastropub featuresExecutive Chef Nick Robson’s cre-ative assortment of Southern-inspired comfort foods preparedwith a new twist. Local art adornsthe walls and can be purchased,with all proceeds going directly tothe artists. Live acoustic music isperformed every Friday night, andthe seven televisions attract sportsfans. The menu changes seasonally,but don’t miss the pecan-crustedseared scallops, king crab mac n’cheese or the shrimp and grits.Large beer and wine menu. L, D.SEE MENU ON PAGE 29

Sticky Fingers 363 Atlantic Blvd.,Atlantic Beach (241-7427; stickyfin-gersonline.com); 8129 PointMeadows Way, Southside (493-7427); 13150 City Station Dr.,Northside (309-7427). The pride ofthis upscale barbecue restaurantchain, which boasts a full bar, is itsMemphis-style, hickory-smoked ribsavailable in five versions, includingdry rub and Carolina sweet. L, D.

Stonewood Grill & Tavern3832 Baymeadows Rd., Baymeadows(739-7206); 950 Marsh LandingPkwy., Jacksonville Beach (285-2311). Serving Emerald Bay crabcakes, oak-grilled citrus salmon,

herb-crusted lamb, porkAdirondack and oak-grilled filetmignon. Reserve wine list. D.

Sun Dog Steak & Seafood207 Atlantic Blvd., Neptune Beach (241-8221). The neon sign is aBeaches landmark. Lively baratmosphere is complemented by ahuge menu of crab cakes, chili,prime rib and blackened mahi.Live music nightly. L, D, SB.

Take Away Gourmet 2103 SanMarco Blvd., San Marco (398-6676). Part gourmet market, partgrab-and-go restaurant, TAG is asource for fine cheeses, oven-ready meals, fresh-made sand-wiches and more. Retail wines,breads and caviar available, too.

Three Layers 1602 Walnut St.,Springfield (355-9791). A renovat-ed and funky loft-like space serves

Springfield’s tastiest bagels,muffins and cakes like chocolateespresso and Italian cream. Try theJeff Squares—just trust us on thisone. Also serving bistro salads andfresh-made soups. The next-doorcellar sells boutique wines andbeers, Bold City brew on tap. Eatin the little oasis out back calledthe Zen Garden, where you canrelax with your favorite tea andenjoy being outdoors with a friendor alone with a book. Live musicplays regularly. SEE AD ON PAGE 40

Tory’s Café 9842 Old BaymeadowsRd. (641-4890). Around lunchtime,both lunching moms and business-men can be found dining at thisshabby-chic establishment. Forabout the last two decades crowdshave been drawn to this lunch-onlycafé by its menu, full of traditionallunch specialties such as Tory's sig-nature tomato basil soup. L.

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Hawaiian fried rice fromBUDDHA’S BELLY

66 taste 2011

FOODIES KNOW that the secret totasty eats is in the ingredients—par-ticularly fresh, local ones. Promotingthat theme, Southern Livingreleased Farmers Market Cookbook($29.95, Oxmoor House) as theultimate guide to local farmers mar-kets, with seasonal recipes and testkitchen tips. Featuring more than200 recipes organized by seasonand 150 photos, the cookbookincludes the Jacksonville FarmersMarket (the oldest in the state) and several other Florida cities.Especially handy is a fresh produceand herb primer, which breaks downthe specifics on selecting and stor-ing fresh produce and herbs.

BARBECUE IS MORE THAN FOOD.It’s a homegrown, beloved art form.From the type of wood smoke to thechoice of meat to the seasonings inthe sauce, BBQ is serious business.The Big Book of BBQ (OxmoorHouse, $24.95) treats the subjectwith care and delicious respect. The280-page softback was compiled bythe editors of Southern Living—andthey should know good barbecue,right?—and it covers everything fromribs to brisket to sausage with over200 recipes, tips, techniques andmini-profiles of favorite restaurantsacross the BBQ belt. Sadly, none ofJacksonville’s best BBQ joints madethe book.

FROM PEACH COBBLER to bananapudding, homemade sweets are astaple of old-fashioned Southern cui-sine. Classic Southern Desserts(Oxmoor House, $30) shares 200recipes that have been fine-tuned inits test kitchen over the past 40years. The 344-page hardcover—compiled from more than 10,000dishes—features full-color photos,kitchen tips and the stories behindthe recipes. Organized by desserttype, the book includes chapters oncakes, cookies, pies and ice cream.

VEGETARIANS ARE NO LONGER LIMITED to adiet of side dishes and desserts with Crock-Potqueen Judith Finlayson’s newest cookbook TheVegetarian Slow Cooker ($25, Robert Rose). Thissoftcover guide features 200-plus classic andexotic meatless recipes for the slow cooker, frombreakfast items to soups to breads. More than130 vegan (egg- and dairy-free) recipes are clearly marked throughout the 300-page cook-book. The book includes slow cooker basics andfull-page color photos, as well as Finlayson’s personal tips for each recipe. *

tasty readsInspiration for your next meal can come in many forms

jacksonvillemag.com

Try your hand at theRecipe of the Week.

the guideT-Ray’s Burger Station 202 S.

Eighth St., Fernandina Beach (261-6310). Not much to look at fromthe outside, but islanders don’tmind and they swear by the ham-burgers. The breakfast menu offersall the American classics. B, L.

Urban Flats Flatbread Co. 330A1A N., Ponte Vedra Beach (280-5515; urbanflats.net). The cen-turies-old tradition of flat breadgets a modern update at UrbanFlats with inspired flavor combina-tions such as fig and prosciutto;turkey, pear and brie; and steakand portobello. The menu alsoincludes “lite bites” such as warmcheese and spinach dip and trufflemac and cheese. L, D.

The Verandah Restaurant6800 First Coast Hwy., Amelia IslandPlantation, Amelia Island (321-5050). Serving fried shrimp, mari-nated and grilled yellow fin tunawith sour grape chutney, pan-roast-ed free range chicken with zinfan-del and fresh thyme. D.

Whisky River St. Johns TownCenter (645-5571). Dale Earnhardt,Jr. opened Whisky River to cureJacksonville’s need for a spot thatcan serve great food, draw big-name performers and pour strongdrinks with Southern charm.Burgers, pizzas, sandwiches andsalads are popular, but try theKiller Wings, a local favorite thatcomes in 13 mix-and-match flavorslike spicy garlic parmesan. The DJsplay a mix of country and Top 40dance music. The mechanical bulland the Happy Hour specials bringin a fun crowd. L, D. SEE MENU ONPAGE 32

CHINESEHappiness 1233 Lane Ave. S.,

Westside (781-6793). It’s been aLane Avenue fixture for as long asanyone can remember. The buffetis popular at lunch. The menu saysit all with sweet and sour chicken,shrimp lo mein and pork egg fooyoung. The sautéed green beansare a can’t-miss side dish. They doa tremendous amount of takeout,so don’t let an almost empty din-ing room scare you off. L, D.

Jade’s Bistro 1484 Sadler Rd.,Fernandina Beach (321-2777). Chicand contemporary, the dining roomhere has a spa-like quality withsoothing colors and organic ele-ments—a contrast from your usualfast-food Chinese place. Aside fromChinese specialties diners canchoose from a variety of Thai dishesand "Asian Fusion Specials." L, D.

P.F. Chang’s China Bistro St.Johns Town Center (641-3392).Many hailed the arrival of thisnational franchise operation as anew day in the local dining scene.Meals are served family-style andthe menu is highlighted by itemssuch as wok-seared spare ribs inbarbecue sauce, crab wontonswith spicy plum sauce, pin ricenoodle soup, Cantonese roastedduck and crispy honey chicken.There are 10 vegetarian entrées aswell. L, D.

Pagoda 8617 Baymeadows Rd.,Southside (731-0880). Serving PuPu tray, beef with snow peas,

chicken chow mein Cantonese,Szechuan-style tofu, Chinesesteak, roast pork lo mein, GeneralTsao’s chicken, almond char shudin and more. L, D.

Silver Star 5016 Blanding Blvd.,Westside (778-8500). Don’t passon the wonton soup or the friedwonton appetizers. The menu cov-ers all the standards with plenty ofvegetarian, chicken, beef andseafood entrées, as well as duck.The Four Seasons chef specialincludes shrimp, duck, chicken,pork and mixed vegetables. Andtry the tiny sugared doughnuts fordessert. L, D.

CHOCOLATE SHOPSClaude’s Chocolate 51 King St.,

St. Augustine (808-8395); 145Hilden Rd., Ponte Vedra Beach(829-57990;claudeschocolate.com).Chef Claude Franques and hiswife, Nicole, left the bustling din-ing scene of NYC to open a choco-late shop in St. Augustine. Today,

USDA prime filet mignonfrom III FORKS

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68 taste 2011

BRAD

LEY

STOO

KEY

cocktail cornerSometimes a plain old draught beer just won’t do.

TacoLu Baja Mexicana (1183 Beach Blvd.,249-8226) is perhaps best known for twothings: fish tacos and tequila. The Jax Beachrestaurant is just a few blocks from thewater, and the eclectic decor is splashed withCorona beer flags and brightly colored tiles.Opened in July 2008, the bar is stocked withsome 100 types of tequila and pours plentyof exotic drinks like the spicy jalapeño margarita:

11/2 oz. Herradura Blanco tequila

1 Tbsp. jalapeño, puréed in lime juice1/2 oz. organic cucumber liqueur1/2 oz. jalapeño-infused simple syrup*

Sour mix, to taste

Combine ingredients in cocktail shaker. Rim12-oz. glass with kosher salt and fill with icecubes. Pour mixture into glass and garnishwith lime or jalapeño.

*Simple syrup recipe: Boil equal parts waterand sugar. Add sliced jalapeños and boilagain. Let simmer. Run through mesh strainerto remove seeds. *

Dos Gatos (119 E. Forsyth St., 354-0666)opened late in 2009 across the street fromthe Florida Theatre. The nightspot is one of asmall handful of Downtown bars that areinfusing a social life to the city’s urban core.A big round of applause for that, right? Itsbartender owners, Jason and Joy Albertelli,designed a plush bar/ lounge with a mix ofsoft boudoir accents and warehouse grit.Their signature drinks include the Sidecar(below), a classic American cocktail yourgrandparents might have favored.

11/4 oz Hennessy VSOP cognac3/4 oz Cointreau Splash of sweet and sour*Cherry garnish

Shake and strain vigorously into a martiniglass or over ice.

*Sweet & Sour recipe2 parts simple syrup (2 parts sugar to 1 part water)

1 part lemon juice1 part lime juice

Fresh is better, but bottled juice will suffice. *

taste 2011 69

BRAD

LEY

STOO

KEY

In the years since its summer 2007 opening,Galangal (145 Hilden Road, Ste. 110, PonteVedra) has earned a rep for serving authenticThai cuisine in an upscale setting. The chiceatery’s high style and bold flavors aren’t limited to its plates, though; the bar menu isgenerous with its offerings of wine, sake andcocktails, too. Try your hand at making therestaurant’s signature Thai basil-citrus martini, which puts a fresh spin on the classic libation. You may need to visit yourlocal Asian food market to find authenticbasil leaves, but like a night at Galangal,going a little out of your way is worth theeffort.

10 Thai basil leaves

2 lime wedges

1 1/2 oz. Absolut Citron vodka3/4 oz. Aperol Aperitivo liqueur

1 oz. ruby red grapefruit juice

Muddle the basil leaves and lime wedgestogether in the bottom of shaker tin (if youdon’t have a wooden muddler, use a spoon).Add ice, vodka, Aperol, and grapefruit juice.Cover and shake vigorously. Strain into a marti-ni glass and garnish with a fresh basil leaf. *

500 South (500 South Legacy Tr., 940-8000) opened in March 2008 as part of TheRenaissance Resort at World Golf Village’s$10 million renovation. Decorated in contem-porary colors, the new American restaurantand lounge has an enormous wine wall, flat-screen TVs and a billiard room. TheRaspberry “Mo”jito is 500 South’s signaturedrink, named after the restaurant and bar’smanager, Mo. The recipe below makes a mixfor several cocktails, so invite some friendsover to enjoy the Cuban-inspired fave.

2 oz. lime juice

2 tsp. sugar

1/2 liter water

3 lime wedges

12 fresh mint leaves

1 oz. Bacardi Razz

Splash of club soda

A touch of Chambord liqueur

Mix lime juice, sugar and water to make a mojito mix. In a separate glass, muddle limewedges and mint leaves. Add ice, two ouncesof the mojito mix, Bacardi Razz, and a splashof club soda. Top off with a touch of Chambord.Shake and pour into a high-ball glass. *

they operate two small shops thatcan satisfy even the most discern-ing sweet tooth with white choco-late bark, dark chocolate bonbons,and chocolate-covered treats likeginger, orange peels and pretzels.SEE AD ON PAGE 77

Peterbrooke Chocolatier Variouslocations, including St. Johns TownCenter (565-1073; peterbrooke.com).Nobody does sweet and salty betterthan Peterbrooke; the popularity oftheir chocolate-covered popcorn isproof. Hand-dipped treats, gift baskets, ice cream and chocolate-covered fruits and nuts attract afaithful customer base to the manyshops peppered across Jacksonvilleand St. Augustine. SEE AD ON PAGE 35

CONTINENTAL95 Cordova 95 Cordova St., St.

Augustine (810-6810). Expect aworld of flavors at the CasaMonica’s signature restaurant. NewWorld, Asian and Middle Easterninfluences lace the menu featuringshrimp and goat cheese grits, filetmignon eggrolls, rack of lamb,honey and ginger-rubbed chicken,fire-grilled sea scallops, and centercut New York strip. The interior isopulent and streaked with cobaltblue, gold and bright reds. B, L, D.

Aviles Restaurant & Lounge32 Avenida Menendez, St. Augustine(829-2277). A tiny eatery with roomfor eight tables in the dining roomand a few more on the patio, Avilesis located inside the Hilton hotel onthe Bayfront. Look for pan-searedscallops with risotto, baked rainbowtrout and grilled hoisin-marinatedfilet mignon. The house specialty isHunan whole crispy fish. B, L, D.SEE AD ON PAGE 77

Bistro Aix & Onyx Bar 1440 SanMarco Blvd., San Marco (398-1949;bistrox.com). Arguably the hippestrestaurant in town, San Marco’sBistro Aix is stylish, yet unpreten-tious, in both décor and menu.Venture into inspired creations suchas grilled tuna over whipped pota-toes, baby spinach, lemon-garlicbutter and chive oil, or lamb tender-loin on roasted eggplant, potatoes,charred tomatoes and goat cheese

70 taste 2011

FISHY BUSINESSGrilled coriander mahi with arugula salad

from Azurea at One Ocean Resort—CHEF TED PETERS

Procedure:

1) Season the mahi with the coriander, salt and pepper.

2) Lightly oil the mahi to keep fromsticking. Grill on one side for twominutes, then make a quarter turnto attain grill marks, and grill foranother two minutes. Flip the mahiand grill the other side for two additional minutes.

3) Finish the mahi in a preheated 350-degree oven topped withshaved shallots, thyme and a dollopof butter for three to five minutes.

4) In a large bowl, toss the arugula, pastini, tomatoes, shaved fennel,and olives with olive oil. Adjust seasoning if necessary. Serve saladin chilled bowls and top with grilledmahi. Garnish with carrot curls.YIELDS 4 SERVINGS *

Ingredients:

4 five-ounce mahi-mahi filets

2 tsp. whole coriander seeds, toast-ed and ground

2 shallots, finely shaved

4 Tbsp. unsalted butter

11/2 tsp. fresh thyme, chopped

11/2 cup arugula

1/2 cup pastini, cooked

1/2 bulb fennel, shaved

1/4 cup kalamata olives

1 pint grape tomatoes

4 Tbsp. extra virgin olive oil

Carrots (optional)

cream. Soups, salads, thin-crustpizzas from the wood-fired oven,risottos and homemade pastasround out the offerings. On thesweet side, Bistro AIX's in-housepastry chef turns out classic prof-iteroles, tortes, cakes and cookiesworthy of their own fan club. If you can find a seat at the glowing martini bar, you won’teven mind the usual wait for atable on weekends. L, D. SEE MENUON PAGE 18

Brett’s Waterway Café One S.Front St., Amelia Island (261-2660;brettswaterwaycafe.com). Servingan eclectic mix of Southernregional cusine with an emphasison local seafood and aged beef.Appetizers include crab dip gratin,pulled pork fritters and fried greentomatoes. The entrée menu fea-tures Carolina BBQ grilled shrimp,grilled salmon, diver scallops and16-oz. ribeye steaks. And fordessert, don't miss out on the Keylime chiffon pie or the Georgiapeach bread pudding. Seasonaloutdoor seating overlooking AmeliaIsland’s working harbor. L, D. SEE ADON PAGE 73

Casa Marina Inn &Restaurant 691 First St. N.,Jacksonville Beach (270-0025;casamarinahotel.com). You can’t getany closer to the ocean than CasaMarina without getting your feetwet. The renovated historic inn hasa handful of rooms, a hip loungeand a restaurant that serves aneclectic menu with a Mediterraneanflare. The Casa Marina's lavish buffet includes the freshestseafood, chef-roasted carvings, colorful pastas and salads, pluswarm homemade breads and tempt-ing desserts. Begin with a sparklingMimosa and enjoy a feast with anocean view. Most entrées pricedaround $20. L, D, SB. SEE AD ONPAGE 43

Collage 60 Hypolita St., St.Augustine (829-0055; collages-taug.com). The menu at this cozyrestaurant in the heart of St.Augustine’s historic district focuseson “artful global dining” with sig-nature dishes including escargot

sautéed with mushrooms andcognac cream sauce. D.

Currents Riverview Bistro841 Prudential Dr., Second Floor,Southbank (306-9512). The rela-tively new restaurant is locatedinside the Aetna Building overlook-ing the St. Johns. The menu iseclectic with Indian, Thai, Latinand European dishes. B, L.

Dwight’s Bistro 1527 PenmanRd., Jacksonville Beach (241-4496).Chef-owned-and-operated for morethan 10 years, Dwight’s is a petiteMediterranean-style bistro servingfresh ravioli and pasta, crab cakes,grilled quail, filet mignon, veal andlamb. The hand-laid tile mosaicsgive the place real character. D.

Eleven South Bistro 216 11thAve. S., Jacksonville Beach (241-1112). Jacksonville’s beach com-munities have a decidedly casualclimate, which is reflected on anupscale level with Eleven South.The courtyard and garden havequickly become a preferred diningspot. The bar is a lively neighbor-hood gathering spot. One of thesignature dishes is the seafoodmartini with tuna tartare, lumpcrab, poached white shrimp, avo-cado and mango salsa. L, D.

The Hilltop 2030 Wells Rd.,Orange Park (272-5959). The WellsRoad landmark serves salmon withlemon dill sauce, filet mignon,homemade rolls and cherriesjubilee and bananas Foster fordessert. Its seven banquet roomssee plenty of special events, espe-cially wedding ceremonies andreceptions. D.

Le Pavillon 45 San Marco Ave., St.Augustine (824-6202). Situatedinside an old house along busySan Marco Avenue, Le Pavillonhas been a fixture in the OldestCity for 30 years with European-themed dishes like veal Oscar,sauerbraten and späetzle, andtheir famous rack of lamb.Extensive wine list. D.

Matthew’s 2107 Hen dricks Ave.,San Marco (396-9922; matthews-restaurant.com). The ever-changingmenu brings influences as diverseas Mediterranean, Middle Eastern,Asian and Southern to the plate.D.

The Melting Pot 7860 GatePkway., Southside (642-4900; melt-ingpot.com). You don’t need to be achef to prepare a gourmet meal atthis popular fondue restaurant onthe Southside. The four-course

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taste 2011 71

Caliche’s poke bowl from SALT LIFEFOOD SHACK

72 taste 2011

interactive dining experienceincludes salad, cheese fondue,entrée (choose from chicken, beef,seafood or vegetarian) and chocolatefondue for dessert. D.

North Beach Bistro 725 AtlanticBlvd., Ste. 6, Atlantic Beach (372-4105). A lively bar and grill deckedout in dark woods and a semi-tropi-cal theme. Diverse menu. L, D, SB.

Ocean 60 60 Ocean Blvd., AtlanticBeach (247-0060; ocean60.com).Chef-owned, CIA-certified restauranthas a menu that changes daily.Expect inventive fare such as redcurry and lime chicken wings,smoked duck and arugula salad, andblackened seared diver scallops.And those are just the appetizers.For the main course, look for crispfried cornish hen, black pepperseared boneless pork chops, grilledrack of lamb and seared flounderand royal red shrimp. Martini roomwith live music Wednesday-Saturday. D. SEE MENU ON PAGES 12-13

Old City House Inn &Restaurant 115 Cordova St., St.Augustine (826-0184). An award-winning B&B makes room for arestaurant preferred for its innovative menu which draws influences from Africa, theMediterranean and good ol’Southern cooking. B, L, D, SB.

Salt 4750 Amelia Island Pkwy., TheRitz-Carlton, Amelia Island (277-1100). The seasonally driven menuchanges weekly but might includeappetizers such as Hawaiian tunatartare with tomato water andhomemade avocado sorbet. D.

Wine Cellar 1314 Prudential Dr.,Southbank (398-8989). A lot haschanged in the neighborhood sinceWine Cellar opened its doors in1974. It remains a San Marco finedining landmark, offering a three-course prix fixe menu Friday andSaturday, a cozy lounge and anunmatched wine list. L, D.

CUBAN/CARIBBEANA1A Ale Works 1 King St., St.

Augustine (829-2977;A1Aaleworks.com). Island and NewWorld cuisine hit the Oldest City.

SUMMER SALADHeirloom tomato berry salad

from Merge Restaurant—CHEF ADAM SEARS

Procedure:

1) Cook the balsamic vinegar foreight minutes (until syrupy) in apan on medium heat. Let cool toroom temperature.

2) Blanch and shock the mint. Addto blender with corn syrup andblend for two to three minutes untila nice green color is achieved.

3) Toss the arugula, tomatoes and mozzarella in a little olive oil. Saltand pepper to taste.

4) Place salad on a cold plate andarrange berries on top. Garnish witha drizzle of the balsamic reductionand mint oil.

YIELDS 4 SERVINGS *

Ingredients:

1 bottle (8.5 oz) high-quality balsam-ic vinegar

1 bunch fresh mint

1 bottle (11-16 oz.) light corn syrup

1 bag (5 oz.) baby arugula

1 pint mozzarella

4 strawberries, sliced

1 pint heirloom tomatoes, sliced

1 pint fresh raspberries

extra virgin olive oil

salt and pepper to taste

Amelia Island

Jack & Diane’s (904) 321-1444708 Centre St., Fernandina Beach Downtown Historic District. The locals’ treasured favorite for breakfast, lunch & dinner. Huge $5 tasting menu full of homemade goodness from French Toast to Jambalaya! Plus a variety of vegetarian, vegan and gluten-free fare. A fun stop at the ‘tastiest spot.’ Open daily 8am-9pm.

Amelia Island

Amelia Island offers 13 miles of coastline and a wide variety of restaurants.At only two miles wide,

this tiny island puts you close to the ocean no matter

where you choose to dine, whether it’s a seafood

restaurant in the harbor or an Italian eatery downtown.

29 South29 South 3rd St., Fernandina Beach,(904) 277-7919.www.29southrestaurant.com. Scotty Schwartz, Executive Chef andOwner cooks classic world cuisine with a modern twist prepared with ingredients from local farms and an onsite garden. Join us for LunchTue.-Sat., Dinner Mon.-Sat. or SundayBrunch. 2010 Golden Spoon AwardWinner.

Brett’s Waterway Café1 S. Front St., Fernandina Beach,(904) 261-2660. www.brettswaterwaycafe.com. Eclectic mix of Southern regional cuisine with emphasis on local sea-food and aged beef. Seasonal outdoorseating overlooking Amelia Island’s working harbor. Wine SpectatorAward of Excellence 2002-2010.

España Restaurant & Tapas22 S. Fourth St., Fernandina Beach,(904) 261-7700. www.espanadowntown.com. Specializing in traditional flavorsfrom Spain & Portugal. Dine in ourcozy main dining room, enclosedpatio or in our lush outdoor garden(weather permitting). Reservationsrecommended on weekends andpeak seasons. Open for dinnerMon.-Sun. 5-10pm.

PLAE80 Amelia Village Cir., Amelia Island,(904) 277-2132. www.plaefl.net. People Laughing And Eating. Signature dishes and an award-winning wine list that is served in a sophisticated yet comfortable atmosphere. The informative, fun and attractive wait staff only adds as an embellishment to the deliciousand well-exected menu.

A1A offers fantastic views of theBridge of Lions from its second-floor dining room. There are twobars, outside porch seating andlive music Thursday-Saturday. The menu is extensive with aheavy seafood tilt. Top appetizersare fried lobster bites, blue craband artichoke dip, tavern friedshrimp and Trinidad chickenwings. House specialties includegrouper picatta, lobster andshrimp tacos, pecan-crusted plankseared salmon and grilled seafoodpaella. L, D. SEE AD ON PAGE 89

Bahama Breeze Island GrilleSt. Johns Town Center (646-1031;bahamabreeze.com). Even thoughit’s a franchise, Bahama Breezestands out as a destination forCaribbean eats like jerk chickenpasta, coconut shrimp and thecrab, shrimp, mango and avocadostack. Refreshing cocktails like theBahamarita are best enjoyed onthe outside deck. Live musickeeps toes tapping and hips swaying well into the night. L, D.

Havana-Jax Café 2578 AtlanticBlvd., St. Nicholas (399-0609;havanajax.com). For more than adecade, Havana-Jax has been theplace for authentic Cuban food(think arroz con pollo, ropa vieja,Cuban sandwiches, black beansoup) in Northeast Florida. Guestsare also treated to the “Cuban din-ing experience,” which translatesinto friendly service, healthy por-tions and not laughing at cus-tomers when they try to remembertheir high school Spanish vocabu-lary. Stay late for cocktails, musicand dancing in the club next door,Cuba Libre. L, D.

Madrid Restaurant 11233Beach Blvd., Southside (642-3741).Despite its Spanish soundingname, Madrid’s menu featuresLatin and Caribbean cuisine suchas caldo gallego, ropa vieja, bistecde palomilla and Cuban sandwich-es with flan and tres leches fordessert. L, D.

Stars Caribbean Restaurant1901 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, traditionalJamaican dishes assume the star-ring roll. To get in the island mood,diners sit among a decor comprisingCaribbean flags reggae concertposters. L, D.

FRENCHBistro de Leon 12 Cathedral Pl.,

St., Augustine (810-2100). Youdon’t get more French than chefJean Stephane Poinard, and hismenu shows it. For dinner, expectclassics such as steak au poivre,chicken cordon bleu and roastedcrown of lamb. The escargots à laBourguignonne, six snails cookedand served in their shells with atraditional 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 isevocative of strolling into a Parisianpatisserie—patrons are greeted bythe glow of warm lights and scentsfrom a bakery offering an array ofpastries, cakes and custards. Lunchfeatures include soups, salads andsandwiches, while more substantialfare, such as duck, steak and lamb,is prepared at dinnertime. L, D.

Le Clos 20 S. Second St.,Fernandina Beach (261-8100).Proving size isn’t everything, tinyLe Clos packs a flavorful punch inan intimate setting. Candles setthe mood inside a renovated 100-year-old cottage. The menu’semphasis is on seafood but dishessuch as seared Muscovy duckbreast with sauce Mikado, mush-rooms, potato gratin and sautéedvegetables may catch the eye. D.

Pastiche 4260 Herschel St., Avondale(387-6213; mypastiche.com).Avondale eatery specializes inSouthern comfort food with aFrench flair like grilled beef tender-loin bordelaise and roasted salmontandoori style. There’s a tiny diningroom and a covered garden. Try thesweet potato fries. The daily quicheis can’t-miss good. L, D.

Restaurant Orsay 3630 Park St.,Avondale (381-0909; restaurantorsay.com). New bistro serves avariety of French favorites includ-ing croque madame, steak tartare,mussels frites, coq au vin andhouse-made patés. The lobster potpie is the stuff of legend. Saveroom for the créme brulée. D.

FUSION95 Cordova Casa Monica Hotel, St.

Augustine (810-6810). Like aUnited Nations of flavors, thisMorocco-themed restaurant locatedin the lobby of the Casa Monicahotel also combines American,Asian, Mediterranean and Caribbeaninfluences in gourmet entrées likecashew-crusted salmon sriracha andhoney and ginger rubbed free-rangechicken. The decadent six-coursetasting menu is a favorite withadventurous diners. Three diningrooms available for private parties.B, L, D, SB.

Blue Bamboo 3820 SouthsideBlvd., Southside (646-1478; bluebamboojacksonville.com).Chef/owner Dennis Chan preparesAsian-inspired eats including searedAhi tuna, honey-glazed spareribsand fried dragon whiskers. Entréesare as upscale as the white table-cloths. The menu is labeled “hipAsian comfort food.” We call disheslike Cantonese roast duck, red curryshrimp and grits, peppercorn-crust-ed filet and chile-mango salmonjust plain good. Also, check out thedaily Southern specials such as catfish and fries on Monday andchicken pot pie on Friday. L, D. SEE AD ON INSIDE BACK COVER

Bonito Grill and Sushi 614Centre St., Fernandina Beach (261-0508). Featuring a fusion ofAmerican and Asian cuisine.Serving broiled Chilean sea basswith red miso rub, soba noodleswith sautéed seafood and LongIsland duck with wasabi teriyaki.Lengthy sushi menu, too. L, D.

Mama Fu’s 11105 San Jose Blvd.,Mandarin (260-1727). A franchisethat brings together the various fla-vors of Asia under one roof, thisquick-serve restaurant has a menu

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74 taste 2011

taste 2011 75

SEAFOOD AL DENTÉLobster and shrimp pappardelle fromMitchell’s Fish Market

Procedure:

1) Season shrimp and lobster withsalt and pepper. Over medium heat,sauté shrimp and lobster meat inolive oil until they start to turnpink. Add shallots and garlic andsauté for 30 seconds. Deglaze withsherry and white wine.

2) Add grilled asparagus, corn,cherry tomatoes and butter. Bringliquid to a boil.

3) Once sauce is boiling, add pasta,tarragon, salt and pepper. Tosspasta in sauce until coated and hot.Taste sauce with a tasting spoon,adjust if necessary.

4) Place pasta in a warm pastabowl and garnish with parmesancheese and parsley. Serve withcheese bread.

YIELDS 1 SERVING *

Ingredients:

4 large shrimp, peeled & deveined

3 oz. raw lobster meat, chopped

2 Tbsp. olive oil

2 Tbsp. shallots, minced

2 Tbsp. garlic, minced

2 Tbsp. sherry wine

4 oz. white wine1/4 cup sweet corn kernels

2 asparagus stalks, grilled andchopped

8 cherry tomatoes, halved

2 Tbsp. unsalted butter

7 oz. pappardelle pasta, cooked

2 Tbsp. fresh tarragon, chopped

1 Tbsp. parmesan cheese1/2 tsp. fresh parsley, chopped


laced with Chinese, Thai, Vietnameseand Japanese favorites. Though acounter-service style establishment,wine and beer are available, includingmany appropriate Asian imports. L, D.

Mixx 1161 Beach Blvd., JacksonvilleBeach (249-7787, mixxfl.com). ChefToni Acireale opened Mixx in theold building of his family’s restaurant, Giovanni’s Bar & Grill.The menu reflects a sense of invigoration for the new venture,with affordable pizza, pasta andsushi all under one roof. Guests areencouraged to “mixx” it up with alengthy wine, sake and beer menu.D. SEE MENU ON PAGE 27

Roy’s 2400-101 S. Third St.,Jacksonville Beach (241-7697).Internationally acclaimed chef andrestaurateur Roy Yamaguchi’sHawaiian fusion cuisine blendsseafood with European sauces andbold Asian spices creating innovativedishes such as yellow-fin Ahi poketini, hibachi-style grilled salmonand slow braised short ribs. D.

SUITE St. Johns Town Center (241-7697; suitejacksonville.com). Suitefuses American, Italian and Asianflavors into small dishes like shrimpand crab ceviche, black cod misoand lamb lollipops. Sophisticatedcocktails are the new restaurant andnightclub’s specialty; try a nitrogen-infused N-Tini or a guilt-free liba-tion from The Slimlist. Suite's fourVIP areas can be reserved for thoseseeking a more intimate setting andpersonal attention. Reservations areaccepted and recommended. D. SEEMENU ON PAGE 30

Zhanras 108 Anastasia Blvd., St.Augustine (823-3367). Comprisingtwo experiences in one, this St.Augustine newcomer houses a chictapas-style restaurant and swankycigar & martini bar. The restaurantmenu features 60-or-so tapas-styleplates along with a diverse array ofsoups, salads, pizzas and entréesshowcasing a fusion of global cuisine. L, D.

GREEK/MEDITERRANEANAthens Café 6271 St. Augustine

Rd., Ste. 7, Southside (733-1199). Aclassic family-run establishment

prepares a menu that featuresauthentic Greek dishes, rack oflamb, rack of veal, whole snapper,chicken and seafood entrées. À lacarte food and wine menu. L, D.

Hovan Mediterranean 2005-1Park St., Riverside (381-9394).Casual and quick in the midst ofthe 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 outdoorseating. L, D.

Mediterrania Restaurant 3877Baymeadows Rd., Baymeadows(731-2898). Baymeadows was aquiet street when Mediterraniaopened its doors more than adecade ago. The family-run establishment serves Greekfavorites splashed with a touch ofItaly including rack of lamb, vealand lots of seafood. L, D.

Zaitoon Mediterranean Grill13475 Atlantic Blvd., Ste. 40,Southside (221-7066;zaitoongrill.com). Named for theArabic word for “olive,” Zaitoonmelds the flavors of the MiddleEast with contemporary cuisinefrom Spain, France and Italy.Dishes like hummus, tabouli,lamb, mixed seafood grill andpaella are complemented by anextensive wine list. Popular dinnerentrees include Moroccan spicedbraised lamb shank with roastedfennel potato purée and sautéedsnapper with coconut-scented yellow curry, apple-mango chutneyand basmati rice. L, D. SEE AD ONPAGE 44

HEALTHFUL/ORGANICThe Granary 1738 Kingsley Ave.,

Orange Park (269-7222). For 30years the health food market hasspecialized in organic produce, aswell as household goods, healthand beauty items and pet supplies.

Grassroots Natural Market1915 E.W. Pkwy., Orange Park (541-0009); 2007 Park St., Riverside(384-4474). With emphasis on an

organic market, Grassroots hasjust started serving organic salads,wraps, sandwiches, sides anddesserts. However, Grassroots is aveteran of serving refreshingorganic smoothies and juices.

Healthy Way Café St. Johns TownCenter, Suite 185 (642-2951).Organic food is the calling cardhere. Roasted veggie wraps, organic fruit salad, Mediterraneansandwiches, and an organicbanana split. Plus, beer and wine,full-service bar, smoothies—allorganic, of course. L, D.

Native Sun Natural FoodsMarket 11030 Baymeadows Rd.(260-2791); 10000 San Jose Blvd.(260-6950; nativesunjax.com).Certified organic supermarket withfull deli and hot bar serving rotisseriechicken, vegan sushi, crab cakes,dumplings, wraps, salads, soups andmore. Market offers fresh organicproduce, meat and seafood, bakedgoods and smoothies, with indoorand outdoor seating and cateringservices. L, D.

Pulp 1962 San Marco Blvd., SanMarco (396-9222). Organic wineand beer, tea and coffee are just afew of the treats served up at Pulp.Fresh fruit and veggie smoothies aremade to order, and self-serve frozenyogurt allows guests to create thehealthy snack of their dreams.Oatmeal and breakfast bowls areavailable in the morning. B. SEE ADON PAGE 40

The Present Moment Café 224West King St., St. Augustine (827-4499). The unique menu at thisvegan enclave does not include yourusual tofu and rice, rather most ofthe dishes feature nuts, salad orhand-hewn corn chips, and beverages include organic wine,beer, juice and infused water. D.

Whole Foods Market & Café10601 San Jose Blvd., Mandarin(288-1100; wholefoodsmarket.com).The 4,000-square-foot market portion of Whole Foods provides awide array of locally grown produce,a cheese and olive bar, free-rangemeats and pre-packaged meals thatare ready to bring home and serve.

The busy café includes a 130-seatindoor-outdoor café with a coffeeand espresso bar, cuisine fromaround the world, freshly sliced veg-etables and fruit, and gourmetbaked goods. Open daily.

INDIANIndia’s Restaurant 9802-8

Baymeadows Rd., Baymeadows(620-0777). The tandoor clay ovenis always hot and the scent ofcurry is ever-present at India’s, afamily-friendly operation. Chickenis a house specialty and vegetari-ans have lots of options like ricebiryani and paneer masala. The $7lunch buffet is a main attractionaround the noon hour. L, D.

IRISH/ENGLISH PUBSCulhane’s Irish Pub 967

Atlantic Blvd., Atlantic Beach (249-9595). The pub's specialty sandwich, the drunken cheesesteak, is served on a hoagie rollwith thinly sliced ribeye marinatedin Guinness beer and loaded withsautéed mushrooms, onions, greenpeppers and melted cheddarcheese. L, D.

Donovan’s Irish Pub 7440 US-1N., St. Augustine (829-0000). Anaddition to St. Augustine in mid-2008, Donovan's Irish Pub servesclassic Irish cuisine includingshepherd's pie, corned beef andcabbage and Irish stew. L, D.

Fionn MacCool’s 333 1st St. N.,Ste. 150, Jacksonville Beach (242-9499; maccoolsjax.com). Reallymore of a restaurant than a typicalpub, the two-story establishmentserves a variety of upscale entréesincluding steaks, paella andseafood stew. The Guinness andbeef stew is loaded with chunks ofmeat, carrots, celery, onions andpotatoes simmered in an aromaticbroth. The bangers and mash (Irishsausages and mashed potatoes)come with baked beans and gravy.Appetizers are many and rangefrom sausage rolls and stuffedmushrooms to jalapeño poppersand bacon cheese fries. Live musicis usually on tap. L, D. SEE MENU ONPAGE 24

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76 taste 2011

St. Augustine

Gypsy Cab Co.828 Anastasia Blvd., St. Augustine, (904) 824-8244.www.gypsycab.com.A local favorite since 1983. World-urban cuisine. Cab fare (the menu) draws on multiple influences including Italian, German, Cajun, Mediterranean, classical European, Southern, Oriental, and “Floribbean.” Gypsy Cab Company, always a favorite with locals, has a reputation as being a casual restaurant with diner friendliness.

Avilés Restaurant & LoungeThe Hilton St. Augustine Historic Bayfront: 32 Avenida Menéndez., St. Augustine, (904) 829-2277.www.hiltonhistoricstaugustine.com.Fine eclectic dining prepared by world-class chefs and served with rich Spanish flair. The menu is influ-enced by the traditional dishes of Spain, France,Asia and the Mediterranean, from New Zealand mussels filet to crème brulée.

Claude’s Chocolate51 King St., St. Augustine; 145 Hilden Rd., PonteVedra, (904) 829-5790. www.claudeschocolate.com. Welcome to Claude’s Chocolate, a glamorous confection made in historic St. Augustine from the purest chocolate and ingredients free of artificial flavors and preservatives. Our chocolates are a delight to the eye and filled with the fresh, deep aroma of Belcolade Belgian chocolate.

St. Augustine

The Nation’s Oldest City is a

First Coast dining hot spot.

From seafood with a Spanish

flair to contemporary global

cuisine to European-inspired

gourmet chocolates–

dine to your hearts desire.

Fly’s Tie Irish Pub 177 E.Sailfish Dr., Atlantic Beach (246-4293). A true neighborhood gather-ing spot, the small pub features allthe things one expects—livelypatrons, imported brews on tap,darts, music and a new menu ofeats debuting in 2009. L, D.

King’s Head British Pub 6460U.S. 1 N., St. Augustine (823-9787). If not for the double-deckerbus parked outside, it would beeasy to miss this quaint pub whilezipping down U.S. 1. King’s Headserves lunch and dinner every daybut Monday with a menu of Britishstaples like fish and chips andsteak and kidney pie. L, D.

Lynch’s Irish Pub 514 N. 1st St.,Jacksonville Beach (249-5181). Anauthentic Irish pub that provides

guests with the ultimate feel ofIreland. Classic Irish dishes areserved including bangers and mashand shepherd's pie. 32 beers ontap to quench any thirst. L, D.

O’Brothers Irish Pub 1521Margaret St., Riverside (854-9300).From the owners of Mossfire Grill,O’Brothers offers a true “pub”atmosphere where patrons canenjoy a pint, eat delicious food andplay shuffleboard. The menuincludes Irish staples like shep-herd’s pie and fish and chips, aswell as treats like Guinness macand cheese and lamb burger. L, D.

O’Kane’s Irish Pub 318 CentreSt., Fernandina Beach (261-1000).O’Kane’s serves a full bar butmany regulars come for the grubfirst and foremost. The menu offers

the assorted meat pies, fish andchips, steaks, seafood and soupsserved in sourdough bread bowls.Live music presented Wednesdaythrough Sunday. L, D.

ITALIANAl’s Pizza 303 Atlantic Blvd.,

Atlantic Beach (249-0002) plus fiveother locations. A perennial “Best”winner in local diners’ polls, Al’s iscasual with a menu chock-full ofpizza, calzones and pasta dishes.But its slick and funky atmosphere(particulary the Riverside location),not to mention unexpected disheslike mussels in wine and garlicbutter sauce and fried chickensalad, also make it a favorite withfoodies who normally wouldn’t dineat a pizza joint. L, D.

Amici 1915 A1A S., St. Augustine(461-0102). Classic family-runkind of dining establishment offersa combination of comfortableambiance, traditional cuisine andfamiliar service. Menu highlightsinclude pasta, seafood, veal andchicken dishes, as well as pizza.Spacious indoor dining and anopen-air patio. Three private dining rooms for parties between20 and 150. L, D.

Broadway Ristorante &Pizzeria 10920 Baymeadows Rd.,Suite 103, Baymeadows (519-8000,broadwayfl.com). Huge menu is lacedwith all your Italian faves includinghand-tossed pizzas baked in a brickoven, calzones, strombolis, penne àla vodka, antipasto and more. Openuntil 2 AM and later. L, D.

Brucci’s Pizza 880-8 A1A, PonteVedra Beach (280-7677); 540 S.R.13, Ste. 10, Fruit Cove (287-8317);13500 Beach Blvd., Ste. 36,Southside (223-6913). The casualrestaurant offers New York-stylepizza, pasta dishes and paninis.Baked dishes come with salad andgarlic bread. Wraps, calzones andstrombolis are also on the menu. L, D.

Café Atlantico 647 A1A BeachBlvd., St. Augustine Beach (471-7332). The chic cuisine at thiscozy Italian eatery is as authenticas chef/owner Paolo Pece can pre-

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78 taste 2011

Fancy tunafrom KOBE

taste 2011 79

pare. Considering he is certified bythe Italian Cuisine Institute inNaples, that’s pretty darn authentic.Pastas are plentiful, as are seafoodand veal dishes. The walls areadorned with an ever-changing col-lection of original artwork. D.

Caffé Andiamo 500 SawgrassVillage Cir., Ponte Vedra Beach(280-2299; andiamotrattoria.com).A stainless steel pizza oven highlights this chic eatery specializing in frutti di mare, pollopaisano, veal chop carbone andvongole Positano. Pasta highlightsinclude linguini alla scogliera—linguini with a medley of shrimp,fish, calamari, scallops, clams andmussels with your choice of mari-nara or garlic and olive oil. Privatedining room for six and a usuallylively bar. L, D. SEE AD ON PAGE 45

Enza’s Italian Restaurant10601 San Jose Blvd., Ste. 109.,Mandarin (268-4458; enzas.net).Family-owned eatery’s specialtiesinclude seafood lasagna, chickenparmigiana, grouper francese andhousemade tiramisu. The interioris contemporary with lots of pol-ished wood and marble. Try thecatch of the day Livornese,sautéed with olives, capers, garlicand tomato sauce. The vealBordeaux with mushrooms and ared currant jelly reduction sauce ispretty good, too. Live piano music.Check for special winemaker din-ners and other foodie events. D. SEEMENU ON PAGE 23

Joseph’s Italian 7316 N. Main St.,Northside (765-0335); 30 OceanBlvd., Atlantic Beach (270-1122).Joseph’s takes its “fresh and saucy”reputation seriously with homemadesauces and dressings, fresh-groundmeats, and hand-rolled breads andcrusts. The menu includes pizza,pasta, calzones and stuffed rolls,sandwiches and salads. If you’re toofull for dessert, avoid the tiered case showcasing homemade cannoli,cappuccino torte and coconut cake.L, D.

Libretto’s Pizzeria & ItalianKitchen St. Johns Town Center(402-8888; librettospizzeria.com).The specialty pizzas from Libretto’s

A SAVORY STARTFrench Onion Soup from JJ’s Cuisine andWine warms the soul—CHEF JJ VIGOUREUX

Procedure:

1) Place onion in stockpot with 1/2

stick of butter and cook on low tomedium heat. Cook onions untilsoft and translucent.

2) Add herbs and white wine andcook until wine is reduced by half.

3) Add stock and cook for five min-utes. Season with salt and pepperto taste.

4) Ladle soup into an oven-safebowl or cup and place one or twocrostini slices in the soup. Coverwith slices of cheese.

5) Turn oven to broil and place bowlor cup in oven for five minutes.Cheese should bubble and beslightly burnt on top.SERVES 4 *

Ingredients:

5 lbs. Spanish onion, peeled andjulienned

4 T. butter (1/2 stick)

4 sprigs rosemary, picked andchopped

4 sprigs thyme, picked andchopped

1 bottle (750 ml) white wine

1 gal. beef or vegetable stock

salt & pepper to taste

Crostini (toasted sliced baguette)

2 slices Swiss or provolone cheese

bring a taste of the Big Apple to theRiver City. Calzones, pastassaladsround out the menu, alongside fam-ily-style Italian classics like chickenmarsala and eggplant parmigiana.Try the cheese ravioli stuffed withricotta and a classic tomato sauceand fresh basil. The casual diningroom caters to families and couplesalike. Delivery is also available,making pizza night at home evenbetter. L, D. SEE MENU ON PAGE 26

Luigi’s Italian AmericanRestaurant 5912 UniversityBlvd. W., Southside (731-0338).Serving Jacksonville since 1975with traditional Italian dinners,lasagna, eggplant parmigiana,chicken parmigiana, pizza andmeatball cheese subs. Nothingfancy here but big portions andgood eats. L, D.

Mama Mia’s 12220 Atlantic Blvd.,Southside (221-1122). Mama Mia’sItalian Restaurant & Pizzeria is alittle slice of the boot in a stripmall. The aromas, along with aframed picture of the Mona Lisa,

are the first things you notice whenyou walk through the door. Menuchoices include 10 specialty pizzassuch as a seafood-topped pie, cal-zones, stromboli and subs. L, D.

Mezza Luna 110 N. First St.,Neptune Beach (249-5573; mezzalunaneptunebeach.com). Theinterior is reminiscent of a winecellar with dark woods, dim lighting and a corner fireplace.Mozzarella and prosciutto, portobello frittes, Ahi tuna tartare,jumbo sea scallops and wood-firedpizza highlight a creative menu.The osso bucco with truffled cauliflower purée, caramelizedbaby carrots and lemon pinenutgremolata is outstanding. The outdoor patio is a great place torelax and enjoy a bottle of DomainDrouhin pinot noir and a plate oflasagna Bolognese. D. SEE MENU ONPAGES 10-11

Moon River Pizza 925 S. 14thSt., Fernandina Beach (321-3400);116 Edgewood Ave. S., Jacksonville(389-4442). Fresh, homemade

dough forms the base for MoonRiver Pizza's hand-tossed pies, andthere are a plethora of toppingsfrom which to choose. One favoritecombination is dubbed The Pizza—topped with spinach, mushrooms,white cheddar and lots of fresh gar-lic. L, D. SEE AD ON PAGE 46

Pizza Palace 1959 San MarcoBlvd., San Marco (399-8815); 920Margaret St., Riverside (598-1212);116 Bartram Oaks Walk, JulingtonCreek (230-2171); 3928Baymeadows Rd., Mandarin (527-8649). Each shop of this home-grown string of pizza jointsis a little different. The menus areconsistent with New York-stylepizza, strombolis, calzones, salads,Italian subs and pasta. L, D.

Primi Piatti 2722 Park St.,Riverside (389-5545). Cozy one-roombistro aims to please with fresh-made pastas and sauces, rusticItalian cooking, a carefully select-ed wine list—all presented in astylish and simple setting. L, D.

Renna’s Pizza St. Johns TownCenter, plus four other locations(565-1299). Renna’s serves NewYork-style slices as well as pastadishes, salads, and hot and coldsubs. L, D. SEE AD ON PAGE 41

Sorrento 6943 St. Augustine Rd.,San Jose (636-9196). Menu high-lighted by Neopolitan cuisineincluding snapper francese, vealPositano supreme, sausage andpeppers, chicken scallopini, egg-plant parmigiana and tiramisu. D.

Vinny’s Italian Restaurant14185 Beach Blvd., Southside(223-5400). Calling itself a “real”New York pizzeria, Vinny’s extols itsroots with a menu featuring “realNY deli subs,” “real NY strombolis”and “pizza made by ex-NewYorkers.” Specialty pies include barbecue chicken, clams casinoand salad pizza. L, D.

JAPANESEChizu 1253 Penman Rd.,

Jacksonville Beach (241-8455).Twirling spatulas, the click-and-clack of salt and pepper shakers,cooked shrimp tossed high into

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80 taste 2011

Organic, gluten-freepumpkin whoopie piesfrom NATIVE SUN

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taste 2011 81

the air—all the things one expectsfrom a good Japanese hibachi grillchef are found at Chizu, and havebeen for more than a decade. Theyserve a wide array of sushi andoffer a full bar in the cocktaillounge. L, D.

Crazy Sushi 4320 Deerwood LakePkwy., #202, Southside (998-9797). Serving hibachi steak,shrimp tempura, chicken katsu,tuna tataki and the “Love Boat.”L, D.

Daruma Japanese Steakhouse13799-9 Beach Blvd., Southside(821-9817). Chefs put on quite ashow during the dinner’s preparation, all cooked in front ofyou on a half-dozen hibachi grills.Fire-spewing volcanoes made fromonions and pieces of shrimptossed into the air are a few of theacts patrons will see. A full bar isavailable in the lounge surroundedby cascading waterfalls. L, D.

Etto Japanese Restaurant 915Sawgrass Village Dr., Ponte VedraBeach (273-4344). This lakesideJapanese eatery features full barservice, a separate sushi bar,hibachi grills and an interiordressed in stone tiles and bambooscreens with an innovative stonefountain as a point of focus. D.

Ichiban Japanese SteakHouse 675 3rd St. N.,Jacksonville Beach (247-4688).Hibachi chefs at Ichiban are sureto entertain. It should also benoted that catching food in yourmouth is normally part of theshow. Practice using chopsticksfor the full experience; sushi is aspecialty at this Jax Beach estab-lishment. L, D. SEE AD ON PAGE 37

Okinawa Japanese Grillhouse& Sushi Bar 4403 RooseveltBlvd., Westside (388-8708).Featuring a full sushi bar, lobster,filet mignon and soft shell crab.Interior highlights include a fishpond and a dramatic waterfallnear the entrance. L, D.

Sake House 824 Lomax St.,Riverside (301-1188); 1478Riverplace Blvd., Southbank

(306-2188). Both locations areknown for their lengthy sushi offer-ings, including chef’s special rollslike the Mexican roll—groupertempura, tomato, avocado, hotsauce and sesame seeds—and theAnnie roll—shrimp tempura,cream cheese, cucumber, scallionsand roasted almonds. L, D.

Sumo Sushi 2726 Park St.,Riverside (388-8838). CozyJapanese eatery offers everythingfrom miso soup to unusual sushirolls—think sweet potato, octopus,mango and lobster. Bento boxesare popular lunchtime choices. L, D.

Sushi Café 202 5 Riverside Ave.,Riverside (384-2888; sushicafe-jax.com). The restaurant’s slogansays it all—”When it comes tosushi, we’re on a roll!” The sushilist is lengthy with a handful oflocally-inspired rolls like the Jax (aCalifornia roll with eel) and theJaguar (eel & avocado deep-fried).The menu also includes hibachi,tempura, katsu and teppan meals.L, D.

Wasabi Japanese Restaurant9041-138D Southside Blvd.,Southside (363-9888). The buffetis enormous at Wasabi, and itincludes everything from steamedcrab legs to spicy green beans tosushi items. Seafood is a housespecialty and the grill is alwayshot. Not much in the way ofJapanese atmosphere, but few diners seem to mind. L, D.

Yummy Sushi 4372 SouthsideBlvd., Southside (998-8806). TheShoppes of Deerwood Lake take onan Asian flavor with this Japanesejoint known for its lengthly menuand beautiful plate presentations.The house specialty, the YummyRoll, 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 Koreanbarbecue restaurant around, SamWon offers a pleasing interior withquiet 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 secretto getting a table for lunch at thepopular Downtown eatery? Arriveearly. The restaurant and art galleryoffers the Tex-Mex standards—tacos,taco salads, quesadillas, nachos,burritos, chili and deli wraps. Dineinside or out for lunch or dinner.Happy hour runs Wednesdaythrough Saturday. L, D.

Campeche Bay Cantina 1271st Ave. N., Jacksonville Beach(249-3322). A Beaches Mexicaneats landmark for over 20 years.The lounge does a steady businesswith an assortment of margaritas,beers and wine. The fish taco plat-ter, with two blackened catch ofthe day on flour tacos served withMexican tartar sauce, red cab-bage, cheese and chipotle sauce,and sides of rice and beans, is atop seller. D.

Cantina Laredo St. Johns TownCenter (997-6110). A hot-spot inSt. Johns Town Center, CantinaLaredo offers authentic Mexicancuisine in a sophisticated setting.The top-shelf guacamole, a stapleof the restaurant, is artfully prepared tableside with fresh avocado, tomatoes, red onion,jalapeño and spices. Entréesinclude shrimp enchiladas withspinach and peppers, stuffed andgrilled chicken breast with chipo-tle-wine sauce, and basic chicken,beef or spinach fajitas. L,D, SB.

Casa Maria 12961 N. Main St.,Northside (757-6411). Of course,they offer the “Speedy Gonzales”with a taco, enchilada and rice orbeans for only $5. The carneasada and bistec ranchero are alsohouse specialties. L, D.

Cha Cha’s 9551 Baymeadows Rd.Ste. 21, Baymeadows (737-9903).Plates come out so fast that dinersbarely have time to enjoy their chipsand salsa at Cha Chas. The menuconsists of combination dinners like

the No. 14 with a taco, chile rellenoand one chalupa. House specialsinclude the carnitas dinner withrice, beans and salad, and thechimichanga that, like most of ChaCha’s dishes, includes plenty of redsauce and plenty of cheese. Thebean burrito, quesadillas and the“Speedy Gonzalez” are Jax Magfavorites. L, D. SEE MENU ON PAGE 20

Don Juan’s 12373 San Jose Blvd.,Mandarin (268-8722; donjuans-jax.com). Don’t be surprised to finda Mariachi singer serenading youwhile dining at this family-owned,sit-down restaurant, established in2004. The menu features all theMexican standards—fajitas,chimichangas and carne asada—butthe festive bands that perform onFriday and Saturday nights are a realtreat. Patio area. Casual. L, D.

El Potro Mexican Restaurantmultiple locations including 7200Normandy Blvd., Westside (378-9822). One of a handful of ElPotros in the River City, theWestside location serves all theMexican classics—chimichangas,burritos, hot tamales, enchiladas,fajitas. 99¢ tacos are a house specialty. L, D.

El Rodeo 644 Park Ave., OrangePark (215-3393). A slice of Mexicoin Orange Park featuring terrificsalsa, extraordinarily friendly serv-ice and dishes like carne asada,chile relleños and flan. L, D.

La Nopalera multiple locationsincluding 14333 Beach Blvd.,Southside (992-1666). There are acouple of La Nopalera restaurantsin town. Fast service and inexpen-sive eats are the calling card ateach. Lunch specials like theSpeedy Gonzalez can be had forabout $5. Big burritos, rice andbeans, Corona, Dos Equis—theyhave all the south-of-the-borderfavorites. L, D.

Mossfire Grill 1537 Margaret St.,Riverside (355-4434). NewAmerican and Southwestern cui-sine come together at this FivePoints fave famous for its black-ened tuna tacos, homemade crabcakes, tortilla-crusted goat cheese

and the fattest burritos this side ofthe Pecos. The upstairs lounge ismore intimate with cozy boothsand couches and tequila bar. L, D.

Pablo’s Mexican Restaurant12 N. 2nd St., Fernandina Beach(261-0049). Downtown Fernan-dina’s dining scene gets someneeded spice with a menu packedwith dishes like carne tampiqueña,enchiladas, fajitas, fish tacos andtortilla soup. L, D.

Pepe’s Hacienda & Restaurant3615 Dupont Ave., Ste. 900,Lakewood (636-8131). Open sincelate 2005, Pepe’s earns raves for itshousemade salsa and guacamole, aswell as for tamales, enchiladas andtacos. Most entrées can be had forunder $10. An attached shop sellsbutchered steaks, chorizo, vegeta-bles, chilies and baked goods. L, D.

Pepper’s Mexican Grill &Cantina 13475 Atlantic Blvd.,Jacksonville (221-2300). AuthenticMexican cuisine with a family-friendly atmosphere. And, they have great nachos. The fish tacosare a signature item, as are theappropriately sizzling fajita skillets.Serving wine and beer and take-outservice. L, D.

TacoLu 1183 Beach Blvd.Jacksonville Beach (249-TACO;tacolu.com). Offering a blend ofBaja-style cuisine in a casual sit-down eatery, this Beaches restaurantoffers a new twist on the traditionaltaco. Try the Baja fish taco withbeer-battered mahi served on ahomemade corn tortilla with cab-bage, pico, chipotle crema, cilantroand lime. The beef brisket tacosthat are braised in Dos Equis amberbeer and served with rancherasauce, poblano peppers and Cotijacheese are pretty good, too. But,what really sets it apart from thepack is its selection of over 50types of tequila. SEE MENU ON PAGE 31

MIDDLE EASTERNCasbah Cafe 3628 St. Johns Ave.,

Avondale (981-9966). Diners seek-ing a Middle Eastern experiencewill find it—in more ways thanone—at this Avondale restaurant

and lounge. In addition to tradi-tional fare such as shawarmawraps, kabobs, tabouleh salad andthe Old City Sampler, guests canenjoy exotic aromatic tobacco inNortheast Florida’s original hookahlounge, as well as live entertain-ment in the form of belly dancers.L, D. SEE AD ON PAGE 2

Hala Café 4323 University Blvd. S.,Southside (733-1855); 9735 St.Augustine Rd., Mandarin (288-8890). Hala has been servingMiddle Eastern cuisine in theJacksonville area for 30 years. Therestaurant and adjoining bakery arelocated in a less-than-picturesqueretail strip on University Blvd., butdon’t judge this book by its cover.Hala is usually busy and patronsfrequent the lunch and dinner buf-fet or fill up on menu items includ-ing tabouli riders, spinach pie andgrilled chicken with hummus andtabouli. L, D, SB.

Istanbul Grille 10140 PhilipsHwy. (821-6767) The all-you-can-eat Turkish lunch buffet is a bigseller during the week and bellydancing is featured on Saturdaynight. Hookahs, draught beer specials and appetizer plates arepopular in the lounge. L, D.

Layla’s of San Marco 2016Hendricks Ave., San Marco (398-4610). Cozy full-service restaurantdoes a brisk business as an Arabicpub with a happening happy hour,belly dancers on weekends andhookah pipes. L, D.

Sahara Cafe & Bar 10771 BeachBlvd. Jacksonville Beach (338-9049). Mediterranean eats likehummus, baba ganoush, shishkabobs, lamb and baklava areserved. Hookahs, belly dancingand small outdoor patio offered. L, D.

SANDWICHESAngie’s Subs 1436 Beach Blvd.,

Jacksonville Beach (249-SUBS). Itsdécor is Early American GarageSale (think: mismatched chairs,random tchotchkes and odd arti-facts like a boar’s head). But thesandwiches at this Beaches institu-

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taste 2011 83

tion are anything but thrown togeth-er. From the C&H Special to theDirty Gringo, fans aren’t just loyal—they’re addicted, especially to thesweet tea and the house Peruviansauce. 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., SanMarco (398-9500); 992 BeachBlvd., Jacksonville Beach (249-3001). With more than 100 saladsand deli sandwiches and another200 beers to choose from (not tomention a dessert case andshelves packed with confectionsfrom across the pond), you maynever want to leave. The signaturesandwiches are many. One of ourfavorites is the Blue Max withsmoked pastrami and hot mustard,corned beef, melted swiss cheese,sauerkraut and bleu cheese dress-ing. The Reuben Special, muffu-letta and turkey Parisian are darngood, too. L, D. SEE AD ON PAGE 89

The French Pantry 6301 PowersAve., Southside (730-8696).Regulars know to come early. Theline often forms even before thedoors open. Expect things likecrab cakes and Thai chicken saladand French dip sandwiches. Thebakery supplies many of the city’sbetter restaurants with bread, andall guests recieve a small basket toenjoy with their meal. L.

Larry’s Giant Subs Various locations, including 1509 MargaretSt., Riverside (674-2793; larryssubs.com). In 1982, two brothers opened the first Larry’sGiant Subs. Today, the chain hasexpanded throughout Jacksonvilleand the southeastern United States.Each sub is made to order withfreshly sliced meats and cheesesand crisp produce topping, andcomes with a pickle. Catering isavailable. L, D. SEE AD ON PAGE 5

McAlister’s Deli 9700 Deer LakeCt., Ste. 5, Southside (564-2377;mcalistersdeli.com); 1615 CountyRoad 220, Ste. 180, Fleming Island(278-6055). The “famous sweet

FISH & GRITSMolido-rubbed tuna with grilled poblanogrit cake from TPC Sawgrass —CHEF MARVYN MIZELL

Procedure:

1) Combine the cumin, paprika, pepper, coriander and chili powder in a shallow bowl.

2) Season tuna with salt and roll in molido mixture. Grill until rare to medium rare.

3) Mix grits, water and butter. Salt and pepper to taste.

4) Purée poblano peppers and add tohot grit mixture. Spread on sheet panuntil cool and solid. Cut into wedgesand grill.

5) Blend cilantro, lime juice andmayo in blender.

6) Slice tuna, add grit cake andgarnish with cilantro lime mayo.

YIELDS 4 SERVINGS *

Ingredients:

4 five-ounce tuna steaks

1/2 cup cumin

1 cup paprika

1 cup black pepper

1 cup coriander

1 cup chili powder

3 cups boiling water

1 cup grits

2 Tbsp. butter

2 poblano peppers

1 bunch cilantro

1 lime, juiced

1 cup mayonnaise


the guidetea” is this rapidly growing delioperation’s pride and joy. Themenu covers lots of ground withsalads, wraps, soups and bakedpotatoes topped with all sorts ofthings like jalapeño peppers, blackolives, cheddar cheese and more.Turkey melt, BLT, French dip,chicken salad, muffuletta—the listgoes on and on. B, L.

Pinegrove Deli and Market1511 Pinegrove Ave., Avondale(389-8655). Easy to miss, this tinyAvondale deli and market offerslunch fare in a homey environmentthat echoes delis' past. Pinegrovehas all the regulars, like turkey andham sandwiches, as well as meat-ball subs and BLTs, known forheaping piles of bacon. L.

Sun Deli 1011 3rd St. S.,Jacksonville Beach (270-1040). AJacksonville Beach mainstay, this

unassuming eatery offers classicsandwiches and salads with catchynames, like the Beach Boy Sub.Each is made to order with Boar'sHead meats and cheeses. The decorexudes a small-town vibe, featuringframed photographs of FletcherHigh School homecoming activitiesand greeting cards surrounding theentrance. L.

Tapestry Cafe 9823 Tapestry ParkCir., Southside (396-0528). BoarsHead sandwiches, paninis andbreakfast offerings draw dinersthroughout the day, but piping hotespresso drinks and tasty smoothieskeep the comfortable seats filled.Free wifi sweetens the deal for thecoffeeshop crowd. B, L, D, SB. SEEAD ON PAGE 38

Tidbits 1076 Hendricks Ave., SanMarco (396-0528). The potato saladand stuffed pita sandwich are the

stuff of local legend. Regulars knowthe routine—stand in line and keepit moving up to the counter. Turkey,roast beef, ham, chicken salad areamong the sandwich offerings. Tacosalad is a big, big, seller. B, L.

Tom & Betty’s 4409 RooseveltBlvd., Westside (387-3311). AJacksonville classic that’s beenserving sandwiches, burgers andfries for decades. Sandwichescome with car-themed names, sothe menu takes a minute for first-time diners to digest. They servewhat might be the biggest BLT intown. A separate bar area attractsplenty of regulars, as do the comfortable booths and live bands.Karaoke on Saturday nights. L, D.

Whiteway Delicatessen 1237King St., Riverside (389-0355). Thejoint has been serving sandwiches,sides and iced tea since 1927 but recently moved to bigger digsjust up the street. No matter:neighborhood lawyers, doctors andpoliticians still frequent theRiverside breakfast and lunch spot.Tabouli and riders are the maindraws, and daily specials includethe Dr. Berk, veggie tabouli withturkey, $5. B, L.

Zoës Kitchen 240 S.R. A1A, PonteVedra Beach (273-1100); 1661Riverside Ave., Riverside (355-9637). Zoës’ menu reflects its slogan“Eat Smart, Eat Fresh” withhealthy sandwiches, salads andhot plates like chicken kabobs,quesadillas and their famouschicken salad. Ponte Vedra shopoffers patio seating. L, D.

SEAFOOD619 Ocean View 619 Ponte Vedra

Blvd., Ponte Vedra Beach (285-0202). Relaxing oceanfront restau-rant specializes in seafood spicedwith Caribbean, Cajun and Southernflavors. Offering chorizo and mussels, fried calamari, corn-dusted mahi mahi and more. Theduck confit croquettes with wholegrain mustard and cranberry gas-trique and the parma scallops withgarlic, shallots, sun-dried tomatoesand parma prosciutto are topappetizers. For dinner, try the

SAKE HOUSEsushi

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taste 2011 85

roasted grouper with olives, tomatoes and capers or the grilledrack of lamb with fig demi glace.L, D. SEE AD ON PAGE 50

Beachside Seafood Market &Restaurant 120 3rd St. S.,Jacksonville Beach (444-CRAB). Thebig deck is the preferred seatingarea for most regulars to thisBeaches family-friendly haunt.Fried grouper, crab cake sandwiches,shrimp burger, oyster shooters—there are few poor options on themenu. L, D.

The Blue Crab 3057 JulingtonCreek Rd., Julington Creek (260-2722; bluecrabcrabhouse.com).Touting itself as the onlyMaryland-style crab house inJacksonville, The Blue Crab is anultra-casual restaurant featuring avariety of crab-tastic dishes suchas crab cakes, stuffed crabdelight, garlic crabs, crab ballsand cream of crab soup, as well aschicken and fish entrées. L, D.

The Blue Fish Restaurantand Oyster Bar 3551 St. JohnsAve., Avondale (387-0700; bluefishjax.com). Oysters and rawbar items reign supreme at thisAvondale seafood shop. Other sea-faring favorites include crabbisque, shrimp and grits and pan-seared sea bass. Try the friedgreen tomatoes on roasted redpepper coulis topped with goatcheese, the Crescent City snapperwith crawfish, crabmeat and Gulfshrimp in a rich spicy gravy andrice, or the blackened and bleufilet mignon served on a red winedemi glace. The lounge upstairs isa cozy dinner spot, but grab anoutdoor table for Sunday brunch.L, D, SB. SEE AD ON PAGE 44

Bonefish Grill 10950 San JoseBlvd., Mandarin (370-1070); 2400S. Third St., Jacksonville Beach(247-4234). Seafood is the orderof the day at the city’s twoBonefish outlets. Atlantic salmon,rainbow trout, snapper, Chileansea bass, Gulf grouper and swordfish may all be cooked overthe wood-burning grill; however,seasonality does affect the avail-

ability of some fish. Landlubbersgravitate toward the pork tenderloinportabella piccata and filetmignon. D.

Cap’s on the Water 425 MyrtleSt., St. Augustine (824-8794).Dubbed the place where “Palatkameets Ponte Vedra,” Cap’s is wellloved for its huge deck shaded bythe live oak trees and its front-rowviews of the Intracoastal Waterway.The menu is a combination of tra-ditional Southern dishes with Asianand European elements. Raw,steamed and baked oysters are rawbar favorites, as well as Dungenesscrab, mussels and Mayport shrimp.L, D.

Chart House 1501 RiverplaceBlvd., Southbank (398-3353; chart-house.com). The exterior of thewaterfront restaurant is probablythe most unusual in town. Inside,the Chart House is a dramaticdimly-lit dinner-only restaurantbest known for its seafood. Newmenu items include the hummustrio, lobster and shrimp springrolls, seared mahi and miso-glazedsalmon. Menu classics like theparmesan-encrusted snapperHemingway topped with jumbolump crab and lemon shallot butter, and the coconut crunchyshrimp with crab fried rice andsweet plum sauce remain. Saveroom for hot chocolate lavacake.D. SEE MENU ON PAGE 21

Clark’s Fish Camp 12903 HoodLanding Rd., Mandarin (268-3474).With views of Julington Creek, thisformer bait and tackle shop hasbeen transformed into a rustic dining retreat. Home to the three-pound prime rib and hundreds ofstuffed animals at every turn,Clark’s menu is said to be one of the largest in town with 60 different appetizers and dishesranging from fried green tomatoesto ostrich to rattlesnake. L, D.

The Conch House 57 ComaresAve., St. Augustine (829-8646).Live music plays as patrons dineunder swaying palm trees on theoutside deck or at a handful oftiki-style tables for which the placeis famous. Open for lunch and

dinner, the Conch House specializesin seafood and Caribbean cuisine.Conch fritters, escargot, conchchowder and Granny Ponce’sbaked stuff clams are a few menufavorites. L, D.

Creekside Dinery 160 NixBoatyard Rd., St. Augustine (829-6113). Dubbed as serving “NorthFlorida Low Country Cooking,” thisrustic outpost keeps patrons com-ing back with a funky interior andthe signature oak plank bakedentrées—a technique which isespecially flavorful when preparingfish. D.

Gene’s Seafood RestaurantThree Jax locations including 1571University Blvd. W., San Jose (448-9888). If it swims, it’s probably onthe menu. Peel-and-eat shrimp,conch fritters, gator tail, fried cala-mari and fried corn nuggets areamong the appetizers. For dinnerand lunch, they’ve got everythingfrom snow crab legs and frog legsto scallops and catfish filets. L, D.

JL Trent’s Seafood & Grill4553 120th St., Westside (908-4202); 8968 103rd St., Westside(908-8355). The original Trent’sacross the street from NASJacksonville is a classic Americanseafood joint serving all your friedfavorites: crab legs, lobster, wholecatfish and shrimp. Mahi mahi,trout and flounder round out thelong menu. Fried pickles are thehouse specialty. L, D.

Joe’s Crab Shack 6 Beach Blvd.,Jacksonville Beach (249-6160).Located directly on the ocean, Joe’sis a family-friendly kind of placecomplete with a sandy playgroundright out front. The menu is largeand the portions are huge. Thefisherman’s platter with fried popcorn shrimp, fish fillet, clamstrips, scallops, hush puppies andfries is big enough for two. L, D.

King Fish Grill 252 Yacht ClubDr., St. Augustine (824-2111). Theatmosphere is casual, beachy andunpretentious—just like one mightexpect at a seafood joint situated atthe docks of Camachee CoveMarina. Look for dishes like horse-

radish encrusted grouper, sesameseared yellowfin tuna, chicken piccata, filet mignon and soft shellcrab. Banquet room available forprivate parties. L, D.

LuLu’s Waterfront Grille 301N. Roscoe Blvd., Ponte Vedra Beach(285-0139). Perched on the banksof the Intracoastal Waterway in PalmValley, this casual, yet upscale,restaurant is known for its localseafood dishes like steamed garlicclams, Intracoastal scampi and ChefJeff’s New England clam chowder.But its true claim to fame is itswaterfront “driving range.” L, D, SB.

Marker 32 14549 Beach Blvd.,Jacksonville Beach (223-1534)Upscale waterside dining featuresa menu that changes with the season. But look for dishes suchas butternut squash soup, pan-seared salmon, sauteed brooktrout, seafood bouillabaisse, andwood grilled steaks. D.

Mitchell’s Fish Market St.Johns Town Center (645-3474). Partof the bustling shopping complexnear JTB features a menu 80dishes long highlighted by itemssuch as little neck clam chowder,broiled sea scallops, pecan-crustedmountain trout, garlic broiledshrimp and lemon pepper grilledchicken. L, D.

O.C. White’s Restaurant 118Avenida Menendez, St. Augustine(824-0808; ocwhites.com). A historic home in the heart of theOldest City sets the table for thisseafood favorite. Housemade crabcakes, fresh-caught grouper,shrimp, lobster, steaks, chowderand 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 lotsof stuff fried to a golden brown.There’s a full bar, big screen TV,banquet room for large groups andusually lively crowd of regulars. L, D.

Pusser’s Caribbean Grille 816A1A N., Shoppes of Veranda, PonteVedra Beach (280-7766;

pussersusa.com). Dining and drink-ing establishment offers an exten-sive menu heavy on seafood andisland-infused eats. L, D

Ragtime Tavern, Seafood andGrill 207 Atlantic Blvd., AtlanticBeach (241-7877;ragtimetavern.com). Open for morethan 20 years, Ragtime isNortheast Florida’s first micro-brewery. The menu is huge andpacked with fun items like shrimpnachos, Louisiana crawfish andsauteed mussels. The houseseafood gumbo is terrific, withokra and mounds of chopped freshveggies sautéed in a rich, brownroux with tomatoes, shrimp andcrab. For dinner, the blackenedfish, Oscar grouper and lobsterand shrimp tacos are tops. Livemusic is staged Wednesdaythrough Sunday. L, D. SEE ADS ONPAGES 36 & 89

Salt Life Food Shack 1018 3rdSt. N., Jacksonville Beach (372-4456). The menu is appropriately“salty” with locally caught shrimp,wood-grilled salmon and the“beach boil” with shrimp, snowcrab legs, sausage, corn, onionsand potatoes. L, D.

Salt Water Cowboys 299Dondanville Rd., St. AugustineBeach (471-2332). The interior ofthis family-friendly outpost is wortha look-see. The view of Intracoastaltidal marshes and the rustic FloridaCracker décor is complemented bya menu that offers steaks andchicken dishes but emphasizesseafood. D.

Singleton’s Seafood Shack4728 Ocean St., Mayport (246-4442).“Rustic” is a fitting description forthis Mayport landmark. The placehas been open for about 50 years,and the weatherbeaten exteriorshows its age. But don’t let theshabby veneer scare you off.Singleton’s is great for familieswith a huge menu of fried shrimp, clams and oysters. The fish is straight off the boatand the hush puppies are hot andcrispy. L, D.

Sliders Seafood Grille andOyster Bar 218 First St.,Neptune Beach (246-0881). Fish isSliders’ specialty, as are “you shuck‘em” oysters and Key lime pie.Seafood gumbo, Cajun grilled mahiand butternut grouper are featuredon the chalkboard menu proppedup outside on the sidewalk. Outsidetables make for fun people watching. Try the fish tacos. L, D.

Sliders Seaside Grill 1998 S.Fletcher Ave., Fernandina (277-6652). Serving New York strip, crabcakes, pork barbecue ribs, friedshrimp and fried pickles. Ocean-front dining and deck, tiki bar andoutdoor kids’ playground. L, D.

Whitey’s Fish Camp 2032 C.R.220, Orange Park (269-4198;whiteysfishcamp.com). Situated offSwimming Pen Creek, Whitey’sbegan as a tackle shop in 1963but it wasn’t until 1988 when theestablishment was complete witha full service bar, kitchen, diningroom and outside deck. Dailyblackboard chef’s specialty entréesinclude north-of-the-bordersteamed snowcrab legs, shrimpboil, beer-battered fried grouper,sautéed crab and shrimp cakesand all-you-can-eat catfish. L, D.SEE AD ON PAGE 41

SPANISH/BRAZILLIAN13 Gypsies 887 Stockton St.,

Jacksonville (389-0330; 13gyp-sies.com). Fresh, organic ingredi-ents are the staple for the Spanishcuisine offered at 13 Gypsies.Open for lunch and dinner, 13Gsspecializes in tapas including theconvino 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. Vegetarianoptions available. L, D.

España Restaurant & TapasBar 22 S. Fourth St., Amelia Island(261-7700; espanadowntown.com).Cozy, quaint, friendly—they all fitEspaña, an outlet for Spanish andPortuguese cuisine on AmeliaIsland. The interior is casual rusticwith faux clay walls and plenty ofSpanish collectibles. One can't go

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wrong with char-grilled portobellomushrooms topped with manchegocheese, serrano ham and a lightbrown sauce or marinated pork tenderloin braised with garlic, onionand roasted red pepper. Paella is ahouse specialty. Tapas items startaround $8 and entrées are pricedbetween $19 and $32. D. SEE AD ONPAGE 73

Espeto Brazilian Steakhouse4000 St. Johns Ave., Avondale(388-4884; espetosteakhouse.com).Fourteen different cuts of meatare fire-grilled and carved table-side in the traditional churrascostyle. Top sirloin, filet mignonwrapped in bacon, pork loin, legof lamb and more cut by a gauchoright at your table. The buffet features imported cheeses, olives,a large variety of salads and fourhot dishes to complete theBrazilian feast. D. SEE AD ON PAGE 44

The Tasting Room,Contemporary SpanishRestaurant 25 Cuna St., St.Augustine (810-2400,tastetapas.com). Innovation andseasonal variety are the hallmarksof this chef-owned restaurant,serving grilled hanger steak withanchovy butter, baby lamb chopswith mint, and seafood paella à laValenciana. Tapas menu. Courtyarddining and a private room for intimate gatherings. WineSpectator Award of Excellence hon-oree, Florida Trend Golden Spoonaward winner. Live music nightly. D.

Taverna 1986 San Marco Blvd., SanMarco (398-3005; tavernasanmarco.com). San Marco’shippest upscale dining option features a casual interior and amenu that draws inspiration fromSpain and the Mediterranean. Thewood-fired pizzas are must-tryfavorites, and the entrée list is oneof the most creative in the city.Look for short ribs with butternutsquash orzo, housemade spicy porkand fennel sausage with tomatoesand toasted pine nuts, and a 16-oz.New York strip with whole roastedgarlic and shallots, fingerling potatoes, bacon and mushrooms.Front patio tables are great for

SWAMP THINGFried gator tail from Whitey’s Fish Camp—STEPHANIE MELSON

Procedure:

1) Set oil in deep fryer to 350degrees Fahrenheit.

2) Tenderize gator meat and cutinto bite-size pieces.

3) Beat the eggs in a bowl to makea wash. Dip meat in egg wash anddredge in breading.

4) Shake off excess breading anddrop meat in fryer until goldenbrown. Serve immediately.

Notes:

Gator is best enjoyed wet. Whitey’swhips up a mixture of ranch, horse-radish, chili powder and paprika toserve with its tails. Looking for aplace to buy gator? Forget theswamp and head to your local fishmarket or grocery meat counter.Certain Publix markets will takespecial orders; just note it mayrequire a few days to get it in.

YIELDS 4-6 SERVINGS *

Ingredients:

1 lb. gator tail meat

House-Autry Mills brand seafoodbreading

2 eggs

Oil

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beer 101Do you know the difference betweenstouts, porters, lagers and ales? Nowyou do. I-10 IPA by Intuition Ale Works • photo by Bradley Stookey

Ale is the English term for a beer made in a cask or bottle withtop-fermenting yeast (the same way Champagne is carbonated).Because of the living yeast, real ales are sometimes cloudy andhave a slightly yeasty character. Ales are produced in a widevariety of colors, palates and strengths including bitter, brownale, India pale ale, light ale and red ale, among others.

Lager is any beer made by bottom-fermentation. It is usuallygolden in color but sometimes can be dark. Lager requires alonger, colder fermentation than ale and uses a differentspecies of yeast, one that tolerates cold temperatures well.The result of the cold fermentation is a lighter, crisper,smoother beer. Lager beer was introduced to the U.S. dur-ing the German immigration of the early 1800s. It wasimmediately adopted and the country's collective paletteswitched from favoring ales to lagers.

Porter is a strong, dark ale, bottom-fermented with theaddition of roasted malt to add flavor and color. Porter wasnamed after the porters who hauled goods from wagons tothe stands in the open air markets common to England inearlier times. Porter originally was a blend of stout andpale ale; it is higher in alcohol and more roasted-tastingthan an ale, and lighter-bodied than a stout. Today mostporters are reddish in color, slightly sweet, very malty,but not bitter.

The darkest and heartiest of beers, a Stout is top-fermented and differentiated from a regular aleby its brown-black color, chocolate-coffee flavorsand fuller body. This is achieved by brewing withbarley that has been dark-roasted to the point ofcharring (think of espresso beans, compared tomedium-roast coffee). It is thus both darker andmaltier than porter, has a more pronounced hoparoma, and may reach an alcoholic content of 7 percent. Stout originated in Ireland, wheremost traditional stouts are very rich, yet sharpand slightly bitter. *

River City Brewing Company835 Museum Cir., Jacksonville, (904) 398-2299.www.rivercitybrew.com. The Brew House Lounge offers five microbrews, including lagers, ales, and stouts, as well as seasonal brews.The Jackson Pale Ale paired with ourBrew House Sandwich or our Fried Calamari are both the best in town.

Seven Bridges9735 Gate Pkwy. N., Jacksonville, (904) 997-1999. www.7bridgesgrille.com. Featuring a working brewery, full bar, billiards, covered patio and outdoor beer garden, as well as semi-private dining areas. Awarded 1st and 3rd place in Florida’s Best Beer 2009. Weekday Happy Hour from 4-6:30 and 10–close.

Engine 15 Brewing Co.1500 Beach Blvd., Jacksonville Beach,(904) 249-BEER. www.engine15.com.Want to brew your own beer? Nowyou can! 35 draft lines, full kitchen,and now… brew-it-yourself. OpenMon*-Thur, Sun 11am-11pm; Fri-Sat11am-12pm *Closed Mon January-March

Intuition Ale Works 720 King St., Jacksonville, (904)683-7720. www.intuitionale.com. Jacksonville’s newest craft brewery! Visit the tap room to try our locally-brewed beers and take home a quartor gallon growler. Brewery tours Saturday at 1pm or by appointment.Brew local. Drink local.

European Street Caféwww.europeanstreet.com. Four locations to serve you from 10 to 10, 7 days a week with 20 taps andhundreds of bottles at all locations. Voted Jax’s Best Happy Hour: 2-for-1 huge drafts from 2 to 7 every day. Become an honorary Brewmeister and win free beer for a year.

Brix Tap House and Bar300 2nd St .N., Jacksonville Beach,(904) 241-4668.www.brixtaphouse.com. We are a full liquor bar and tap housewith 32 different craft, domestic andimported beers on tap. All beers areoffered at the lowest prices andserved in a true 16oz pint glass in agreat atmosphere with friendly service.We also sell and service beer growlers.

Ragtime Tavern, Seafood & Grill207 Atlantic Blvd., Atlantic Beach, (904) 241-7877. www.ragtimetavern.com. Located a half-block off the ocean since 1983, Ragtime offers casual beach dining, an award-winning selection of appetizers, entrées,desserts and North Florida’s first microbrewery, featuring lagers & ales.Ragtime hosts live music Wed.-Sun.

A1A Ale Works1 King St., St. Augustine, (904) 494-6925. Offering award-winning cuisine with Caribbean, Cuban & Floridian influ-ences, as well as handcrafted ales & lagers. A1A Ale Works is located in historic St. Augustine and has panoramic views of Matanzas Bay. Bayfront banquet facilities available.

people-watching and enjoying aleisurely lunch. L, D. SEE AD ON PAGE 46

Tento Churrascaria 528 First St.N., Jacksonville Beach (246-1580).Brazilian open-flame cooking isthe order of the day at the one-price eatery—$39 for adults, $18for kids 5-12. An enormous buffetof salads, soups and veggies setsthe table for skewers of hot-off-the-grill steak, lamb, chicken andmore. D.

STEAKHOUSESThe Capital Grille St. Johns

Town Center (997-9233; thecapitalgrille.com). A welcomearrival to the River City fine diningscene, the spacious steak house isdressed in dark woods and whitelinens. Appetizer standouts includepan-fried calamari with hot cherrypeppers, oysters on the half shell,

and prosciutto-wrapped mozzarellawith vine ripe tomatoes. Among the“chef's suggestions” are cedarplank salmon with tomato fennelrelish and bone-in Kona crusted dryaged sirloin and caramelized shallotbutter. Private wine lockers areavailable. L, D. SEE AD ON PAGE 39

Morton’s The Steakhouse1510 Riverplace Blvd., Southbank(399-3933; mortons.com). Servingtuna tartare, smoked Pacificsalmon, Maine lobster cocktail,broiled sea scallops wrapped inbacon and oysters Rockefeller.Main dishes include domesticdouble rib lamb chops, Alaskanking crab legs, Chicago style bone-in ribeye steak and the famousprime rib. There’s a cozy lounge,private board room dining and anextensive wine list. D. SEE MENU ONPAGE 28

Ruth’s Chris Steak House1201 Riverplace Blvd., Crowne PlazaJacksonville Riverfront, Southbank(396-6200); 814 A1A N., Ste. 103,Ponte Vedra Beach (285-0014). Ifyou’re looking to close a deal—inany sense of the phrase—the high-falutin’ steak house chain is theplace to do it. Steak (be it T-bone,ribeye, NY strip or filet mignon) istheir specialty. Sides are remark-able themselves. D.

Tree Steakhouse 11362-1 SanJose Blvd., Mandarin (262-0006).For over 35 years the Tree hasbeen serving prime steaks cuttableside, as well as fish, chickenand lamb. Arguably the most pop-ular cut is the ribeye, broughtwhole to your table and trimmedto your liking. Salad bar andextensive wine list. D.

III Forks 9822 Tapestry Park Cir.,Southside (928-9277). The chicnew restaurant features an ultrastylish decor—leather, dark wood,aquarium, and funky fireplacealong with a large bar and patio.Bacon-wrapped scallops, Ahi tuna, rack of lamb, chilean seabass and various cuts of steakoffered. D.

THAIBasil Thai & Sushi 1004

Hendricks Ave., Jacksonville (674-0190); 8358 Point Meadows Dr.,Southside (379-3446). Basil specializes in sushi that are filledwith creative and tasty ingredientslike spicy mayonnaise, crab, andgreen snap peas. If you prefer afull-sized entrée, try the Chileansea bass served with a green currysauce, brown rice and broccoli. L, D.

Buddha’s Belly 301 10th Ave. N.,Jacksonville Beach (712-4444, buddhasbellythai.com). The menuruns the gamut of Thai cuisine,from satay chicken, tom yumsoup, green curry and prix pow toan extensive selection of teas.Buddha figurines adorn the interi-or, providing a serene and invitingatmosphere for lunch and dinnerguests. L, D. SEE AD ON PAGE 44

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Big eye tuna pokemartini from NORTHBEACH BISTRO

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Galangal 145 Hilden Road, Suite110, Ponte Vedra Beach (827-1150). Part of a family of areaThai restaurants, Galangal standsout among other Thai eateries forits more refined flair. From daringdesign to bold tastes, there is nothing understated about this chiceatery and lounge. Enjoy a numberof Thai dishes along with a selectionfrom the bar menu which is rifewith tasty cocktails. D.

Lemongrass Restaurant 9846Old Baymeadows Rd., Baymeadows(645-9911). It’s not just the foodthat regulars deem “Zen-sational”(customer favorites include prigpow, panang curry, crispy duck andginger-infused salad with wontonnoodles). The restaurant’s sleekdesign in shades of soothing greenis equally as comforting—that is,unless, you order your meal “Thaihot,” in which case there’s no solace. L, D.

Pattaya Thai 9551 BaymeadowsRd., Ste. 1, Baymeadows (646-9506). One of the city’s originalAsian outposts re-opened in a newlocation. Offering a lengthy menuthat features 40 vegetarian itemsalone. Chicken coconut soup is ahouse specialty. L, D.

Ruan Thai Cuisine 3951 St.Johns Ave., Avondale (384-6665).The interior is upscale but unpretentious, and without muchin the way of Asian décor. The traditional Thai menu has disheslike nam sod, tofu soup and springrolls. The pad Thai features ricenoodles, stir-fried with egg, beansprouts and green onions, toppedwith crushed peanuts. Entreesrange from $19 for roasted crispyduck to $12 for lemon grasschicken. L, D.

Taste of Thai 4317 UniversityBlvd., Southside (737-9009). Afamily-owned-and-operated restaurant features Thai cuisine ina warm and friendly atmosphereon the Southside. Lunch and dinner selections are enhancedwith the characteristically Thaistaples of lemongrass, coconutmilk, basil and ginger. House specialties include fresh spring

rolls, pla lad prig (hot and spicyfish), kaeng daeng (red curry) padtprig pow and padt Thai. L, D.

Thai Garden Restaurant 10Blanding Blvd., Ste. B, Orange Park(272-8434). An oasis of spice andflavor in an otherwise mostlyAmericanized dining landscape,Thai Garden prepares traditionalThai whole snapper, satay withchicken or pork, red or green curryand Thai garden curry. They’llmake your entrée as hot or as mild as you wish. L, D.

Thai Palace 9965 San Jose Blvd.,Mandarin (880-5363). Thai Palacemakes its home in one ofMandarin’s busy plazas along SanJose Boulevard. The lunch crowdfavors rice and curry dishes, seafoodand vegetables, noodles and basilfried rice. Four crunchy Thai rollsget a side of sweet and sour andshaved carrots, and the small greensalad is topped with tofu andpeanut sauce. Choose between beef,chicken, shrimp, scallops or tofu fora pan-fried dish with basil, pineappleor the spicy pepper, or try a specialrice entrée with chili duck or chicken cashew nuts. L, D.

Thai Room Restaurant 1286 S. Third St., Jacksonville Beach(249-8444). Casual ambiance iscomfortable with lots of pillow-padded booths and authentic cuisine including chicken and beefsatay, snapper, crispy duck, noodlesof the drunk and chicken sautée. D.

WINE BARSThe Grape St. Johns Town Center

(642-7111; yourgrape.com). Wineis, of course, the main draw at thiship, yet non-intimidating, meetingplace with more than 120 wines totaste by the glass, bottle and tast-ing flights organized by taste clas-sification. But tasty vittles are alsoon the menu like Mediterraneanquesadillas, gourmet cheeses, spe-cialty spreads like spinach andapplewood smoked bacon, androasted red pepper hummus. L, D.

Island Girl Wine & Cigar Bar108 1st St., Neptune Beach (372-0942); 9A and Gate Pkwy

(854-6060). Cozy and manly pubatmosphere at both locations. Food?No, but they do have premium stogies and wines aplenty. Popularfor sporting event viewing andcigar-maker gatherings.

The Grotto Wine & Tapas Bar2012 San Marco Blvd., San Marco(398-0726). The hip wine andtapas bar in San Marco Square isas popular as ever. The Grotto’sconsiderable inventory—70 winesby the glass, 300 by the bottle—includes favorites and rare selections; the tapas menu featuresaged beef tenderloin, garlic shrimpand chocolate fondue. D.

Riverside Liquors & VillageWine Shop 1035 Park St.,Riverside (356-4517). An outlet forfine wines and spirits for morethan 40 years. They don’t servefood, but a cozy lounge area at theback provides space to uncork apurchase and enjoy a glass or two.SEE AD ON PAGE 45

San Sebastian Winery 157 KingSt., St. Augustine (826-1594). Anattraction not far from the heart ofthe Historic District, the winery’sCellar Upstairs serves as a jazzclub of sorts, featuring live musicon weekends. Offering light eats.Banquet space available. D. SEE ADON PAGE 39

The Wine Bar 320 1st St. N.,Jacksonville Beach (372-0211).Tapas menu complements thebar’s live music schedule andopen mic nights. Regular winetastings. D.

Walkers 2692 Post St., Riverside(894-7465; walkersbar.com). Themenu is light at this night spot —spinach artichoke, cheese platesand roasted red pepper hummusabout sums it up. The wine list islong and specialty cocktails likethe Mojito Fizz are a treat. D. *

NOTE: This list does not represent a completeaccounting of all area restaurants. Every effortwas made to ensure accuracy. We regret any errorsor omissions. A new edition of Taste will be pub-lished in early 2012. Until then, happy eating.

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jax after dark25 dives, lounges, bars, pubs & clubs

Dance ClubsThe phrases “packed club” and“Jacksonville Landing” don’t oftengo together in the same sentence.But many nights Maverick’s (2Independent Dr., Downtown, 356-1110) proves an exception to therule. The cavernous, two-storynightspot has all the elementsrequired for a first-rate countryouting—multiple bars, stage forlive acts, line dancing and amechanical bull. Ladies, if youmust ride, for the sake of the spec-tators, please consider your choiceof attire for the evening. • Theneighborhood of St. Nicholasswings with a decided Latin flair,thanks to Cuba Libre (2578Atlantic Blvd., 399-2262) and itssister restaurant Havana Jax. The

club features a huge dance floor,comfy seating, projection TV andthe coldest mojitos this side ofGuantanamo Bay. • Beachy casualis the norm for bars east of TheDitch. They may let you in, but ifyou’re not dressed to impress atJacksonville Beach’s Ocean Club(401 1st St. N., 242-8884), peo-ple will notice. And not in a goodway. Everything from reggae to oldschool rock is played here, withdrink specials and events likeNaughty Schoolgirl nights spicingup the weekly calendar. Plus, thebeach is literally a stone’s throwaway. • Arguably the largest enter-tainment complex in the city, TheMetro (2929 Plum St., 388-8719)in Riverside is actually severalclubs in one. Tiki bar? Check.

Disco? Check. Drag shows? Check.In fact, Metro provides late nightpatrons everything from pool tablesto pole dancers. • Hipster hang-outs tend to come and go. InSpringfield, The Pearl (1101 N.Main St., 791-4499) keeps chug-ging along with a mix of requisitedrink specials, a groovy illuminateddance floor and an unpretentiousvibe. The back patio is ideal forcooling down after a few bustedmoves.

Dive BarsCount Freebird Live (200 1st St.N., 246-2473) a dive in the veinof a classic honky tonk musicvenue, minus the chicken wireacross the front of the stage. A fullhouse packs in about 700, stand-ing-room-only upstairs and down.

Maverick’s

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Expect about a dozen shows permonth with acts ranging from1999 (a Prince tribute band)homegrown talent JJ Grey andMofro. • Another local musicvenue that’s a heck of a lot smallerbut just as “divey,” San Marco’sJack Rabbits (1528 HendricksAve., 398-7496) is a place to seequirky veteran acts as well asbands poised to hit it big. •Hands-down the father of all FirstCoast dives is Pete’s Bar (117 1stSt., 249-9158). We can’t saymuch that hasn’t been written ahundred times before. Cheap beer,cheap pool tables, the most color-ful collection of patrons you’ll findanywhere—if you haven’t been atleast once, shame on you. •Springfield is a part of town knownfor its pioneers, urban dwellerswith a hankerin’ to make some-thing new out of something old. Nosurprise then that Shantytown Pub(22 W. 6th St., 798-8222) fitsright in. Whether a DJ is workingthe turntables or it’s just a tune onthe jukebox, the music is alwaysplaying. • No animals were harmed in the making of Lomax Lodge(822 Lomax St., 634-8813) inFive Points. No, really. This rela-tively new dive is something of a

tongue-in-cheek take on a huntinglodge, complete with hand-paintedanimal mount murals above eachbooth. A huge selection of beer,pool table, dance floor, air hockeyand a dedicated roster of regu-lars—all dives should be this good.

Cocktail LoungesThe wildly popular St. Johns TownCenter area became even more ofa nightime hotspot with the open-ing of Suite (4880 Big Island Dr.,493-9305). This multi-levellounge has a decidedly upscalevibe with a rich interior and serverswear silver and sexy attire. Smallplates are offered, though manyguests come for the innovativecocktails • The Penthouse Lounge(691 N. 1st St., JacksonvilleBeach, 270-0025) at the CasaMarina offers ocean views abovethe historic hotel. Featuring livemusic every night of the week, thebar offers plenty of places to setyour drink and catch up withfriends. Dress gets fancier as thenight goes on—but would youexpect any less in a penthousesuite? • Across from The FloridaTheatre, Dos Gatos (123 E.Forsyth St., Downtown, 354-0666)is a swank cocktail lounge with alittle urban grit. The exposed brick

décor and creative cocktail list, theindie rock music mix and comfycouches (skip the bar and headstraight to the back) are all rea-sons we keep coming back formore. • The bar and patio loungeat III Forks (9822 Tapestry ParkCir., Southside, 928-9277) are theembodiment of modern style. Cozyup to the curvaceous half-moonbar or steal away to the patio for aseat beside the dancing waterfountains and fire features. Thebar menu is an affordable alterna-tive to the steakhouse’s regularfare. It’s just as tasty, but easier onthe wallet. • If you like the charmof singer Michael Buble, you’llprobably like The Onyx Room atBistro Aix (1440 San Marco Blvd.,398-3660) in San Marco. Therestaurant’s bar attracts a stylishand sexy crowd, with its backlitonyx, antiqued mirrors and crystallight fixtures. The perfect place tomingle and sip on cocktails beforedinner or an evening on the town,it can get crowded—just like thenight the Canadian crooner per-formed last in Jax. But its weekdayhalf-priced happy hour, 4-7 PM, isworth the wait.

Suite

Lomax Lodge

94 taste 2011

Sports BarsPool halls are smoky, dingy placesfilled with seedy characters andhustlers. Maybe in the movies.Perfect Rack Billiards (1186Edgewood Ave. S., 738-7645) isjust the opposite. It’s clean,smoke-free, serves tasty eats, andfeatures about a dozen top-of-the-line pool tables. Heck, it’s down-right family-friendly. • One mightnot consider City Hall Pub (234 A.Philip Randolph Blvd., 356-6750)a sports pub in the traditionalsense, but its location—walkingdistance from Veterans Arena,Baseball Grounds and EverBankField—makes it a great pre- andpost-game destination. HDTVsaplenty, live music, big outdoorpatio, pub grub and drink specialsprovide enough incentive to visiteven if the city’s sports complex isquiet for the night. • Pizza, strom-boli, hoagies and, of course,cheese steaks are the signaturemenu items at Philly’s Finest(1527 3rd St. N., 241-7188) inJacksonville Beach. The owners aretrue Philadelphia fanatics, so if theEagles, Flyers or Phillies are play-ing, the games will be showcasedon the plasma TVs. The ice bar isan unusual and cool feature.Literally. • Both Sneakers SportsGrilles (8133 Point Meadows Way,Baymeadows, 519-0509; 111

Beach Blvd., Jacksonville Beach,482-1000) are huge. Sports mem-orabilia and TVs are everywhereand some of the projection screensare some 10 feet high. TheBeaches venue is just yards fromthe beach and has an outsidepatio. The menu consists of allyour pub favorites such as que-sadillas, nachos, wings, burgersand fish and chips. • Speaking ofreally big sports bars: among thelatest editions to St. Johns TownCenter is Whisky River (4850 BigIsland Dr., 645-5571), a franchiseoperation owned by NASCAR starDale Earnhardt, Jr. The bar/restau-rant has a raucus hillbilly vibe,complete with shapely serversdecked out in tight black leathervests and cutoff jean shorts. Livemusic acts (mostly country) takethe stage regularly. Mechanicalbull ride, anyone?

Wine BarsFor years, Downtown boosters havebeen saying the city needs moreplaces like Poppy Love Smoke(112 E. Adams St., 354-1988).Ultra cool with funky art on thewalls, a couple thousand bottles ofwine in the house, huge walk-inhumidor—it’s easy to see whypatrons tend to linger late into thenight. Entertainment runs thegamut, from spoken word poetrynights to jazz acts to DJs spinningold school hip-hop. • The Wine Bar(320 N. 1st St., 372-0211) in JaxBeach is a no-frills neighborhoodwatering hole for those who favorglasses of Rodney Strong cabernetand Hacker Pschorr draughts. Eatsinclude lobster spread, flat breads,bacon-wrapped scallops and more.Nightly specials, open mic nightsand weekend music keep the cal-endar lively. Also, a selection offine cigars are offered. Smokingpermitted on the patio. • RiversideLiquors (1035 Park St., 356-4517) has been a 5 Points institu-tion since the 1960s. If it comes ina bottle with a cork, Riverside prob-ably sells it. A small bar is tucked

in the back and is favored by cus-tomers who appreciate and enjoytalking about wine and fine spirits.The shop doubles as the unofficialheadquarters of the Riverside WineFest the evening of November 20.• There’s no shortage of reds andwhites at The Grape (10281Midtown Parkway, 642-7111) atSt. Johns Town Center. However,many regulars come for the food.The menu of soups, salads andsmall plates is extensive, includingitems like baked brie in pastry,mussels marinara, and even lambchops. Save room for the chocolatefondue. It’s a wine shop, too. Sotaking an unfinished bottle homewhen you leave is no problem. •Keep it simple, stupid. That couldbe the mantra at Walkers (2692Post St., 894-7465) in Riverside.The interior is spartan and cleanwith little more than red bricks andwine bottles to attract the eye.Well, perhaps the other patrons willdo that, too. Wine, beer and cock-tails and a tiny selection of food(cheese plates, spinach artichokedip) round out the offerings.Simple is good. *

Bartender CurtisCampbell at Walkers

Perfect Rack Billiards

$5 Off Any Studio Class or Dinner*

145 Hilden Rd., #119, Ponte Vedra Beach, FL 32081(904) 827-1350 | achefscookingstudio.com

*Reservations required. Limit one per customer. Expires 12/30/11 *See our ad on p.42

A.Chef’s Cooking Studio Complimentary Appetizer with the

Purchase of Two Dinner Entrées or10% Off Entire Lunch Check

9823-1 Tapestry Park Cir., Jacksonville, FL 32246(904) 619-1931 | cornerbistrowinebar.com

Cannot be combined with any other offer. Dine-in only. Limit one offer per table.

Expires 7/31/11 *See our ad on p.22 & 38

Corner Bistro & Wine Bar

Buy One Pint, Get One FREE720 King St., Jacksonville, FL 32204(904) 683-7720 | intuitionale.com

Regular release brews only. Limit one coupon per person, per visit.

Expires 12/31/11 *See our ad on p.89

Intuition Ale Works

One FREE Appetizer3820 Southside Blvd., Jacksonville, FL 32216

(904) 646-1478 | bluebamboojacksonville.comCannot be combined with any other offer. Limit one offer per table.

Dine-in only. Tax & gratuity not included.


Blue BambooRestaurant & Wine Bar

FREE SUB!Buy any medium 8" or large 12" sub &

two 22oz fountain drinks, get one sub of equal or lesser value FREE!

Valid at all North Florida locations | larryssubs.comNot valid with other offers or specials. Limit one coupon per visit per customer.


Larry’s Giant Subs

20% Off Your Entire Bill13475 Atlantic Blvd., Jacksonville, FL 32225

(904) 221-7066 | zaitoongrill.comCannot be combined with any other discount, promotion, or online gift voucher. Limit one coupon per table. Not valid on holidays. Tax & gratuity not included.


Zaitoon Mediterranean Grill

15% Off One Entréeat grill tables only

675 N. Third St., Jacksonville Beach, FL 32250(904) 247-4688

Cannot be combined with any other offer. Limit one offer per check. Tax & gratuity not included.


IchibanJapanese Steakhouse & Sushi Bar

Buy One Entrée, Get One Half Price172 San Marco Ave., St. Augustine, FL 32084

(904) 825-6775 | cortessesbistroandflamingoroom.com2nd entrée must be of equal or lesser value. Cannot be combined with any other offer. May be used for lunch or dinner. Dine-in only. Tax & gratuity not included.


Cortessés Bistro & Flamingo Room

One Complimentary Entrée with the Purchase of One Full Price Entrée

29 S. 3rd St., Fernandina Beach, FL 32034(904) 277-7919 | 29southrestaurant.com

Limit one coupon per table, per visit. Not valid with any other specials or promotions. 18% gratuity will be added before deduction.


29 South

ONE FREE DESSERTwith the purchase of one dinner entrée.3551 St. Johns Ave., Jacksonville, FL 32205

(904) 387-0700 | bluefishjax.comCannot be combined with any other offer. Limit one offer per table.

Dine-in only. Tax & gratuity not included.Expires ??/??/11 *See our ad on p.44

The Blue FishRestaurant & Oyster Bar

Three Layers Cafe

Buy One Entrée, Get One of Equal or Lesser Value FREE

with purchase of two cocktails691 First St. N., Jacksonville Beach, FL 32250

(904) 220-4540 | casamarinahotel.com20% gratuity added automatically to non-discounted check totals with coupon.

Not valid with Sunday Brunch. Cannot be combined with any other offer.


Casa Marina Hotel & Restaurant

50% Off Any Lunch or Dinner Entrée(with the purchase of a lunch/dinner

entrée of equal or lesser value).13475 Atlantic Blvd., Jacksonville, FL 32225

(904) 221-7066 | zaitoongrill.comCannot be combined with any other discount, promotion, or online gift voucher. Limit one coupon per table. Not valid on holidays. Tax & gratuity not included.


Zaitoon Mediterranean Grill

20% Off Prix Fixe Menu4000 St. Johns Ave., Jacksonville, FL 32205(904) 388-4884 | espetosteakhouse.com

Cannot be combined with any other offer. Limit one offer per table. Dine-in only. Tax & gratuity not included.


EspetoBrazilian Steak House

FREE Dessert with Entrée Purchase of $10 or More Per Person.

708 Centre St., Fernandina Beach, FL 32034(904) 321-1444 | jackanddianescafe.com

One coupon per person. Not valid with any other offer or discount. Must present coupon when ordering.


Jack & Diane’sBuy One Pick-3 Combo Lunch, Get One Half Off

1602 Walnut St., Jacksonville, FL 32206(904) 355-9791 | threelayerscafe.com

Discounted Pick-3 must be of equal or lesser value.


96 taste 2011

Marley, the yellow lab hisowner calls the “World’sWorst Dog,” is a free-spiritedcanine with boundless energy, a bottomless stomachand a destructive fear ofthunder. Marley & Me is afunny tearjerker based on theautobiographical memoir ofthe same name by journalistJohn Grogan, starring OwenWilson and Jennifer Anistonas the young couple the lovable Marley terrorizes. A bottle of CannonballCabernet Sauvignon ($14)would pair well with a sweetfilm like this. Winemakersdescribe the dark Californiared as the “perfect symbol offreedom” with a bouquet ofblackberry, strawberry andblack cherry and hints ofchocolate and oak.

Watch agents J and K savethe planet from not-so-friendly aliens in Men inBlack (1997) and Men inBlack II (2002). Theseblockbuster comedies starTommy Lee Jones and WillSmith as two super-secretagents of MiB who work tokeep New York City aliens in check. But not all thesevisitors come in peace. Thisleads to messy and often humorous situations for theagents. A bottle of 2008 Ato Z Pinot Gris ($15) pairsnicely with a J-and-K moviemarathon. From WillametteValley, Oregon, this palegolden wine tastes of spices,nutmeg, lime blossom andtangerine.

Add some drama, suspenseand romance to your nightwith the book-turned-musical-theater-performance-turned-movie, Phantom ofthe Opera. The 2004 remakestars Gerard Butler as thephantom, struggling to beheard within the confines ofthe Opera Populaire. Pranksturn to jealous rage when thephantom’s protégé, Christine, falls in love with anotherman. A bottle of Chateau DeValmer Vouvray 2008 ($15)pairs nicely with this Frenchlove story. From France’sfamed Loire Valley, the white provides a touch ofsweetness with flavors likeapricot, peach and honey, as well as some tartness tocreate a crisp and balancedappellation.

The splendor of spring is nomore evident than in the fanciful French film Amélie(2001), starring AudreyTatou. Nominated for fiveAcademy Awards, the mod-ern-day fairytale with Englishsubtitles follows Amélie, ashy Parisian waitress with apeculiar perspective on theworld. Seeking to help thosearound her, she takes justiceinto her own hands.Ultimately a love story, thislight and colorful chick-flickpairs nicely with a glass of2008 Bon Bon Shiraz Rosé($14). From R Wines (theSouth Australian winemakersbehind Bitch), this ruby pinkshiraz tastes of raspberry andstrawberry, with a slight limezest aroma. *

wine & a movieEnjoy a night in with a glass of vino and a fun flick

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20% Off Dinner2032 CR 220, Orange Park, FL 32003

(904) 269-4198 | whiteysfishcamp.comCannot be combined with any other offer. Limit one offer per table.

Dine-in only. Tax & gratuity not included. Excludes alcohol.


Whitey’s Fish CampBuy One Cheesesteak,

Get A 2nd Half Off1527 N. 3rd St., Jacksonville Beach, FL 32250

(904) 241-7188 | phillys-finest.comCannot be combined with any other offer.


Philly’s Finest18" Extra Large

Cheese Pizza for $8.991527 N. 3rd St., Jacksonville Beach, FL 32250

(904) 241-7188 | phillys-finest.comCannot be combined with any other offer.


Philly’s Finest

One FREE Appetizerwith two entrée purchases, up to $7.50.

301 10th Ave. N., Jacksonville Beach, FL 32250(904) 712-4444 | buddhasbellythai.com

Cannot be combined with any other offer. Limit one offer per table. Dine-in only. Tax & gratuity not included. No alteration to certificates.


Buddha’s Belly

One FREE Bottle of House Winewith Purchase of 2 Dinner Entrées

Omni Jacksoville Hotel: 245 Water St., Jacksonville, FL 32202(904) 355-6664 | omnijacksonville.com

Limited to regularly-priced entrées. No other coupons apply.


Juliette’sat Omni Jacksonville Hotel

$5 Off With Any Purchase,Of $25 Or More

9551 Baymeadows Rd., Jacksonville, FL 32256(904) 737-9903

Not valid on Fridays or with any other offer. One coupon per person.


Cha Cha’sAuthentic Mexican Restaurant

Get 20% Off Anything $5.99 And Up

9823 Tapestry Park Cir., Jacksonville, FL 32246(904) 329-4380

Coupon cannot be combined with any other offers.


Tapestry Café

$5 Off When Spending $259475 Philips Hwy., #16, Jacksonville, FL 32256

(904) 538-0811 | speckledhentavern.comMust present coupon. Not valid with any other offers.


Speckled HenTavern & Grille

20% Off “Big Plates”80 Amelia Village Cir., Amelia Island, FL 32034

(904) 277-2132 | plaefl.netCannot be combined with any other offer. Limit one offer per guest check.

Dine-in only. Tax & gratuity not included.


PLAE Restaurant

SUBSCRIBE! The Magazine of Northeast Florida for 27 YearsMail to Jacksonville Magazine • 1261 King Street • Jacksonville, Florida 32204 • (904) 389-3622

JACKSONVILLE MAGAZINE

NAME (PLEASE PRINT)

ADDRESS APT. NO.

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SIGNATURE (REQUIRED)

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Coupon must be presented for offer to be valid.

$10 $10

98 taste 2011

In A Bug’s Life (1998), heroFlik leads a circus troupe ofbugs to save his ant colonyfrom bullying grasshoppers.The cartoon—voiced by DaveFoley, Julia Louis-Dreyfusand Kevin Spacey—portraysa world where raindrops arelike water bombs and fallentwigs like mountains. Thefamily-friendly film includesanimated “outtakes” and“bloopers” that run duringthe end credits. As a complement, try a glass ofRinaldi’s Bug Juice ($17), asparkling white dessert winewith hints of apple, peachand sage. Low in alcoholcontent, this moscato d’Astiwas named after the beeshungry for its grapes at harvest.

Who doesn’t know the storyof Disney’s The Lion King(1994)? You know, Simba,the heir to the throne, the“circle of life” and all. Fromthe time his father Mufasapresents him to the entireanimal kingdom on PrideRock to his journeys withfriends Timon (voiced by thegreat Nathan Lowe) andPumbaa, this animatedblockbuster will cause a fewtears. The film-turned-Broadway musical pairs wellwith Moselland Cat Riesling($13). The fruity white wineis crisp and fresh with hintsof lemon and apple, but thecolorful variety of cat-shapedbottles are what will trulysatisfy your feline fancy.

Becky loves to shop, and shehas the lengthy credit cardstatement to prove it. As afinancial journalist instruct-ing others what to do withtheir money, she can’t quiteseem to manage her own.After all, what better remedyexists than retail therapy?Isla Fisher plays Becky in thecomedy based on SophieKinsella’s Confessions of aShopaholic (2009). A bottleof Francis Coppola SofiaRosé ($13) pairs well withthis fashion-friendly film.The winemaker describes therosé as feminine and stylishwith romantic and fruity fla-vors of strawberries, cherriesand citrus. Sounds delicious.We’ll take two, and charge it, please.

Ready yourself for a frightfulnight with the horror classicCujo (1983). This StephenKing thriller follows a lovableSt. Bernard-turned-rabid-beast who terrorizes a smallsuburban community.Starring Danny Pintauro (akaJonathan Bower on the1980s sitcom Who’s theBoss?), the low-budget flickis rated “R.” This ex-house-pet’s ferocious encounterspair with a glass of ViciousRed ($10). The full-bodiedCalifornia blend marries zin-fandel, cabernet sauvignon,barbera, syrah and petit syrah.Its bold blackberry and vanillaflavors should go well withred meat—a dish of whichCujo was a rabid fan. *

wine & a movie 2The sequel to four fun flicks featured on page 96.

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Serving Jacksonville’s Hip Asian Comfort Food.

Local . Sophis t icated . Casual .

Restaurant, Wine Bar, and CocktailsCook ing c la s se s o f f e re d tw i ce a mon thCentrally located at 3820 Southside Boulevard

9 0 4 . 6 4 6 . 1 4 7 8w 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

Now Available: The Blue Bamboo

Cookbook!

Two Award Winning Restaurants for You to Enjoy: Nineteen and Traditions

For Hours and Reservations Call 904-273-3235 or Visit TPC.COM

SEE YOU AT HAPPY HOUR

5 Appetizers for Only $5

Half Priced Drinks & $5 Ketel One Martinis

Monday-Saturday 4:30-6:30 PM

IF YOU THINK SEVENTEEN IS EXCITING,

WAIT UNTIL YOU GET A TASTE OF NINETEEN.

jacksonville magazine taste 2011

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