Cinda’s Cellar
Ember & Iron —A Fiery New Dining Destination in St. Johns County
When it comes to well presented, enjoyable, and thoroughly delicious dining opportunities, there are lots of worthwhile destinations throughout Jacksonville. Considering it’s ranked among the fastest-growing cities in the United States, it’s not surprising that restaurants of note are beginning to pop up in some of the burgeoning communities in St. Johns County, especially along the east-west corridor along County Road 210 that stretches from Nocatee just east of the Atlantic Ocean over to Fruit Cove on the banks of the St. Johns River.
read moreLlama—A Remarkable Experience
Growing demand for newfound flavors and international cuisines are influencing the nature of restaurants throughout Northeast Florida. As detailed in the July/August issue of Arbus, Jacksonville has an incredibly diverse population, giving rise to a wide range of ethnically inspired restaurants that cater to these preferences. Of course, this trend is well established and growing just about everywhere you look, including in St. Augustine.
read moreCoop 303—Something Special at the Beach
The Beaches Town Center, straddling the neighborhoods of both Atlantic and Neptune Beach, has become one of Jacksonville’s most popular entertainment destinations. Filled with an eclectic assortment of restaurants, bars, and cafes, not to mention its proximity to the beach, this colorful setting has something to satisfy every craving. One of the more noteworthy establishments is Coop 303, probably best known for its dill pickle brined Fried Chicken Basket. If you haven’t been to Coop 303 in a while, things have changed—there’s more to this place than contemporary Southern cuisine.
read moreSouthern Grounds Steak Frites
Ingredients: 2 to 4 tenderloin steaks 6 to 8 ounces each (We use a hanging tenderloin which is not common at the grocery store.) kosher salt 3 tablespoons whole peppercorns 1 tablespoon butter 1 teaspoon olive oil Au Poivre Sauce: 1/4 cup minced shallot 1/2 teaspoon brown mustard 1/3 cup Padrillos Malbec 1 cup heavy cream 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh thyme Directions: Remove the steaks from the refriger ator for at least 30 minutes and up to one hour prior to cooking. Sprinkle all sides with salt. ...
read moreThe Bearded Pig: Exceptional BBQ from Ribs to Zin
The Bearded Pig, the inspiration of tenured restaurateur Chad Munsey and architect turned pitmaster Michael Schmidt, has redefined the total customer experience as it fits into the BBQ genre in Jacksonville. “Our aim is to deliver certainty,” says Munsey. “Certainty that a guest always feels welcome and appreciated, the food is authentic and consistently fantastic, and the service is knowledgeable and fun. Michael and I may own this restaurant, but it belongs to our patrons. So, every decision we make is with the total customer experience in mind.”
read moreOrsay — Overcoming Adversity
In the historic neighborhood of Avondale, Orsay has been recognized as a premier dining destination since they opened their doors in 2008. Operating as a French bistro with culinary influences from the American South, the restaurant quickly became a neighborhood fixture with an exceptionally loyal following.
read moreSeafood on the San Sebastian
There’s a new fish camp in St. Augustine When it comes to finding freshly prepared seafood in Northeast Florida, locals will tell you to go to a fish camp. Historically, fish camps were the places that men would set up camp alongside the water, fish all day, then enjoy their catch in the evening with a few drinks and tall tales. The design of fish camps today pays delicious tribute to this remarkable heritage, especially at the recently opened St. Augustine Fish Camp on the bank of the San Sebastian River. Located a stone’s throw from...
read moreThe Wine Cellar: Tradition and Staying Power
On the north end of San Marco, nestled among the high-rises on the Southbank, resolutely stands the Wine Cellar, a restaurant that has delivered love on a plate since 1974. While major cities like New York, Atlanta, Los Angeles, and Chicago can boast a litany of tenured restaurants like the Wine Cellar, it remains an institution among its peers here locally. Its secret? Don’t just deliver a meal: Deliver a complete experience and consider everyone who walks through the door as a friend of the family.
read moreAn Old Favorite. A Delightful New Experience.
There’s a lot going on at the Beaches Town Center. This is the increasingly popular beach destination where Atlantic Boulevard meets the ocean. The place is abuzz with all sorts of new shops, inviting cafes, lively bars, and enticing restaurants. While some may come and go, one of the most enduring destinations, and a favorite among locals, is Mezza Luna Ristorante.
read moreMarker 32 — Come for the View. Stay for the Food.
After twenty-seven years of operation by the venerable restauranteurs Chef Ben and Liza Groshell, who are also the creators and owners of the Fish Camps and Valley Smoke, it’s no surprise that Marker 32 has become one of Jacksonville’s most iconic and well regarded dining destinations.
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