Flavor A monthly roundup

Flavor

Your monthly section devoted to all things in Northeast Florida worth savoring

Out of the Box International Flair at Escape Restaurant

Shrimp and larganisa pancit

Outside the Box New Five Points eatery offers a fusion of flavors

WORDS BY BRENTLEY STEAD // PHOTOS BY AGNES LOPEZ

LOVERS OF COZY TEA—A MAINSTAY IN RIVERSIDE’S FIVE POINTS NEIGHBORHOOD for more than a decade—will feel a little nostalgic as they walk up to the decoratively carved window pane of Escape, the restaurant that now occupies the tea shop’s place. Fortunately, Escape is something entirely new—one that adds to the neighborhood rather than serving as a mere replacement. The interior feels like a big-city dining destination, thanks to modern furnishings and a diverse menu. In the black and white dining room, the only color comes in the form of seating. Settle into velvety hunter green benches and bright mustard bar stools that dot the space. If it happens to be nice outside, consider relaxing on the back patio. Nailing down Escape’s menu to one particular part of the globe is challenging. The menu covers basics from around the world with traditional dishes like saganaki (flaming cheese from Greece), the French-based seared scallops with mushroom risotto, and the Filipino classic, beef and veggie lumpia. There are mashups, too, such as truffle edamame potstickers and mole-glazed lamp lollipops, creating a medley of flavor combinations in singular dishes. A few petite entrées stand out. The braised beef short rib masala ($14) is a winner, fork tender and rich, just how a braised beef should be. Seasoned crunchy fried chickpeas, plump raisins and biryani rice topped with a fragrant curry complete the dish. Another must-order is the lobster curry noodle bowl ($19), a tangle of noodles topped with a whole claw and chunks of sweet poached lobster. A creamy sauce coats the al dente ramen noodles with baby bok choy and mushrooms. Complete your meal with one of Escape’s signature dishes, Khachapuri ($9-$14). The traditional Georgian dish, pronounced hatch-a-pori, has a similar construction to pizza in that is shares most of the same ingredients. Instead of a pie, though, it looks a little like a boat and is filled with cheese (and occasionally meat). Diners can also opt to top it with a sunny side up egg and use the yolk as a sauce. For a lighter meal, groups can share a selection of tapas. Start out simple with the Mezze Sampler ($12) of hummus, muhammara (a blend of peppers, tomatoes, walnuts and chilis), and tzatziki with pickled veggies and warm pita points. Wash it down with a cocktail from the bar, such as The Floor is Guava ($10), a combo of St. Augustine vodka, guava, pamplemousse (the French word for grapefruit), Aperol and lemon. True to its name, the bartenders and chefs endeavor to offer an escape from the ordinary. u

Up in Smoke Escape is the only place in 5 Points offering hookah. Find a selection on the back patio.

Picky Palates A kid’s menu includes all the standards for the younger set— including chicken nuggets.

Portion Control The dishes from the “petite” portion of the menu can easily feed one diner as an entrée.

Escape Restaurant 1023 Park St., Riverside (904) 801-3899 • escaperestaurant.com @escaperestaurantandbar

LET’S EAT! A curated primer to dining out in Northeast Florida Jacksonville Magazine offers a select list of area restaurants as a service to its readers. The directory does not include every restaurant in town. It does, however, feature many of the magazine’s Top 50 choices of must-try eateries, as well as a sampling of other notable Northeast Florida dining establishments. Restaurants to add or other suggestions from readers are welcome. Please contact us at mail@jacksonvillemag.com. F

ALHAMBRA THEATRE & DINING 12000 Beach Blvd., Southside (641-1212; alhambrajax.com). With Executive Chef DeJuan Roy creating a fresh, new menu for each show, the Alhambra is becoming known as much for its culinary experience as it is for its Broadway-caliber productions. No longer a buffet service, the Alhambra prides itself on exceptional table service with the highest degree of professionalism. Meals feature a three-course prix-fixe menu, but the chef sneaks in a fourth course if the script calls for it. Full bar with an eclectic wine list. L, D, SB, $$$. AL’S PIZZA 8060 Philips Hwy., Southside (731-4300; alspizza.com) plus five other locations. Al’s is casual with a menu chock-full of pizza, calzones and pasta dishes. But its slick and funky atmosphere, not to mention unexpected dishes like mussels in wine and garlic butter sauce and fried chicken salad, also make it a favorite with foodies who normally wouldn’t dine at a pizza joint. During the week, Al’s offers $1.50 cheese slices at Happy Hour. L, D, $. AQUA GRILL 395 Front Street, Ponte Vedra Beach (285-3017; aquagrill.net). Since 1988, Aqua Grill has been wowing diners with an eclectic, multi-ethnic menu featuring the freshest local ingredients, prepared to order. For banquets, Aqua offers lakefront, climatecontrolled al fresco dining or a private dining room. They have a popular full service bar with all DirecTV sports packages. Casual. L, D, $$$. AZUREA AT ONE OCEAN RESORT & SPA 1 Ocean Blvd., Atlantic Beach (249-7402; oneoceanresort.com). The signature restaurant of One Ocean Resort blends culinary influences from Europe, the Caribbean, the Americas, and of course, the ocean. The menu includes signature dishes such as a cast-iron seared jumbo blue crab cake, coriander-dusted Hawaiian bass, Hudson Valley foie gras, Eden Farms pork chop and Mishima Ranch Wagyu beef tenderloin. B, L, D, $$$. BARRIQUE KITCHEN & WINE BAR 3563 St. Johns Ave. Jacksonville, FL, (619-2150). This Avondale wine cellar-inspired restaurant emphasizes wining and dining with a wine list that spans some 200-plus selections and a menu of rustic offerings including goat cheese ravioli, lamb chops, veal meatball sliders, clams and calamari. The ‘small plate approach’ encourages sharing, though there are sandwiches and pizzas, as well. L, D, $$. bb’s 1019 Hendricks Ave., San Marco (306-0100; bbsrestaurant.com). The San Marco bistro’s upscale comfort food, which includes yellowfin tuna tartare, ancho-spiced rotisserie turkey, white truffle pizza and warm goat cheese salad (specials change daily) and to-die-for desserts, keep patrons filling up the oneroom dining space. Enjoy the slow-roasted springer chicken with a glass of pinot noir. L, D, SB, $$. THE BEARDED PIG 1224 Kings Ave., San Marco (619-2247; thebeardedpigbbq.com). Resting on the Southbank of the St. Johns River, this barbecue joint specializes in Southern barbecue dishes ranging from brisket to pulled pork. Try a bit of everything with The San Marco platter that includes four meats and two sides. Complete with an outdoor seating area, the restaurant also offers an array of wine and local beer options. L, D $$. BELLWETHER 100 N. Laura St., Downtown (802- 7745, bellwetherjax.com). Expect minimalist decor and farm-to-table fare at this Downtown eatery, which serves up a fast-casual, order-at-the-counter lunch

92 | JACKSONVILLEMAG.COM / OCTOBER 2019 and offers an upscale dinner service. Burgers are always a great choice, but chef’s specials (such as the daily catch) are also worthy of attention. Don’t forget a cup of soft-serve ice cream. L, D, $$$. BISCOTTIS 3556 St. Johns Ave., Avondale (387- 2060; biscottis.net). One of the few places where you can be seated between a Red Hat Society member and a purple-haired creative director, this Avondale institution specializes in innovative updates on old favorites like meatloaf served with apricot marinara sauce and duck confit pizza (dinner specials change daily). Casual. B, L, D, SB, $$. BISTRO AIX 1440 San Marco Blvd., San Marco (398-1949; bistrox.com). San Marco’s Bistro Aix (pronounced “X,” FYI) is stylish, yet unpretentious, in both décor and menu. The Mediterranean and Frenchinspired fare includes grilled lamb shank, a raw bar with oysters and seasonal seafood and handcrafted cocktails. If you can find a seat at the glowing martini bar, you won’t even mind a wait for a table. L, D, $$. BLACK SHEEP RESTAURANT 1534 Oak St., Five Points (380-3091; blacksheep5points.com). The independent restaurant offers a menu that emphasizes local ingredients, as well as a full bar and rooftop dining. Popular items on the menu include chicken and dumplings, shrimp and grits and beef short rib pot roast. L, D, $$. BLACKSTONE GRILLE 112 Bartram Oaks Walk, Fruit Cove (287-0766; blackstone-grille.com). Serving a variety of modern American fusion choices, such as panseared sea bass, filet mignon au poivre and scallop and shrimp Newburg. Private dining room. Upscale. L, D, $$$. BLUE BAMBOO 3820 Southside Blvd., Southside (646-1478; bluebamboojacksonville.com). Innovative menu features miso-marinated salmon, lemongrass crab cakes, Cantonese orange duck, ahi tuna salad and Mandarin orange cake. Features a wine lounge and patio dining. Casual. L, D, $$. BLUE ORCHID 13475 Atlantic Blvd., Jacksonville (723-1300; blueorchid.menu). Blue Orchid focuses on offering a taste of Thailand, utilizing traditional ingredients such as palm sugar, Thai basil and kaffir lime leaves. Coconut shell curry, pad thai and dynamite chicken are among the house specialties with a range of curries, stir frys, noodle and rice dishes to choose from. L, D, $$. BOLD BEAN COFFEE ROASTERS 869 Stockton St., Riverside; 2400 3rd St. S., Jacksonville Beach; 1903 Hendricks Ave., San Marco (boldbeancoffee.com). This small-batch, artisanal coffee house is popular for its fresh-baked muffins and scones, hip clientele and, of course, strong brews. Bold Bean specializes in handmade, single-origin coffee and espresso beverages with homemade syrups like spicy chocolate and honey vanilla. B, L, $. BONO’S BBQ Multiple locations (880-8310; bonosbarbq.com). Meat is the draw at Bono’s Pit Bar-BQ, which has been pit-smoking everything from turkey to pork since 1949. Try the Slawpy Pig, a heaping pile of pulled pork topped with coleslaw and served with sides such as fried corn on the cob, collard greens, or Brunswick stew. L, D, $. BURRITO GALLERY 21 E. Adams St., Downtown (598-2922); 300 Beach Blvd., Jax Beach (246-6521); 90 Riverside Ave., Brooklyn (355-4889). The art-filled yet laid-back Burrito Gallery continues to turn out traditional Mexican favorites, albeit with a twist—along

GUIDE to the GUIDE:

B–Breakfast; L–Lunch; D–Dinner; SB–Sunday Brunch

$ — $10 or less; $$ — $11 to $20; $$$ — $21 to $30; $$$$ — $31 or above

These $ categories are based upon the average cost of a dinner entrée excluding drinks, desserts and/or gratuities.

Note: Some restaurant entrée prices do not include à la carte sides or salad. All phone numbers are in the (904) area code. Cafeterias, fast food joints and primarily takeout restaurants are not eligible for inclusion.

with some new menu offerings. Tacos, queso, nachos, enchiladas, ‘dillas and salads are all on the menu, and so are entrée-sized plates such as flat-iron steak, jerk chicken, and fresh fish. All best served with an ice cold margarita, of course. L, D, $. CAFFE ANDIAMO 225 Village Main St., Ponte Vedra Beach (280-2299; caffeandiamo-pvb.com). A copper pizza oven highlights this chic eatery specializing in frutti di mare, pollo paisano, veal chop carbone and vongole Positano. Pasta highlights include linguini with a medley of seafood with your choice of marinara or garlic and olive oil. The “rustica” pizza is topped with grilled chicken, caramelized onions and roasted red peppers. L, D, $$. CHOPHOUSE THIRTEEN 11362 San Jose Blvd., Mandarin (262-0006; chophouse13.com). Long known as The Tree Steakhouse, this Mandarin mainstay reopened as ChopHouse Thirteen in May after a full-scale renovation and rebrand. The new name pays tribute to its location off of State Road 13, while the new look evokes a classic chophouse atmosphere. The menu, however, remains largely the same, with a focus on 100 percent certified Black Angus steaks, seafood, in-house prepared sides and a diverse wine selection. L,D, $$$. COMFORT. A SOUTHERN BISTRO 2777 University Blvd. W (683-7182). Opened by a brothersister team who strive to create from-scratch comfort meals, this eatery serves authentic southern fare from start to finish. Diners can start their meal with boiled peanuts or pimento cheese fritters, or even a fried vegetable trio. The menu offers everything from fried chicken to shrimp and grits to chicken pot pie (and don’t forget the biscuits). B, L, D, $$.

COOP 303 303 Atlantic Blvd., Atlantic Beach (372-4507; coop303.com). New to the Jacksonville Beach area, this restaurant opened its doors in late August. Offering an innovative take on classic Southern dishes such as peaches & cream, a fried green tomato starter served with a peach jam, and bacon bourbon sundae, topped with a white chocolate blondie and candied bacon. L, D, $$.

COOPER’S HAWK WINERY AND RESTAURANT 303 St. Johns Town Center (559-4999). Cooper’s Hawk is best-known for its wine (the namesake winery produces around 600,000 gallons of vino per year). The menu is vast as well, and includes gluten-free options and dishes such as churrascogrilled steak, pistachio-crusted grouper and gnocchi carbonara. L, D, $$.

COUSINS MAINE LOBSTER 630 Atlantic Blvd., Neptune Beach (246-0304; cousinsmainelobster.com). Lobster, lobster, and more lobster, this restaurant chain has brought New England cuisine to the residents of Neptune Beach. They offer wildcaught, sustainable, premium lobster straight from Maine. Offering two style of lobster rolls, as well as lobster tots, lobster tacos, and lobster mac and cheese. L. D, $$$.

Malagkit Suman

By James Victorino, pastry chef at One Ocean Resort & Spa

Ingredients: 3 C. sweet rice (Malagkit rice) Water, as needed 130 g. palm sugar cane 1 can coconut milk ¾ tsp. salt 1 ½ C. water 1 oz. butter 1 pack banana leaves

Procedure: 1. In a bowl, soak the rice in water for about an hour. 2.Drain rice. 3. In a pan, heat palm sugar and coconut milk until sugar is dissolved. 4. Add rice, salt and water to the coconut mixture. 5.Cover and cook until the rice absorbs the liquid, approximately 20 minutes. 6. Add butter.

7. Cut banana leaves into rectangles. Using a four-ounce scoop, place a portion of the mixture into each banana leaf and shape in to a log. 8. Roll the leaf half-way up, fold the corners toward the inside and roll the rest of the way. 9. Using a stacked steamer, boil water in the pot. Place stuffed banana leaves inside and steam for one hour. Yields 22 sumans. u

This authentic Filipino dessert is both gluten-free and vegetarian—simply eliminate the butter to make it vegan.

This dish, along with other Filipino favorites, will be on offer at A Taste of the Philippines, October 3 at the Museum of Science & History. The event includes a screening of the documentary film #MoreThanLumpia a selection of tastings by Jax Filipino Chefs and traditional dance performances.

Melting Pot

French onion soup and Vietnamese pho might not seem to have much in common, and yet it’s likely neither would exist without the other. It was the French baguette, after all, that provided the backbone for the bánh mì, a Vietnamese sandwich that’s exploded in popularity in America and around the world. On October 20, Jax-based Chef Mimi Lan will explore the most essential FrenchVietnamese dishes as part of her “VIGLO” dinner series. The popups—a shorthand for “Vietnamese with global influences”—explore the cuisine of the Southeast Asian nation and its impact on the culinary appetite of diners far and wide. Lan grew up in a Vietnamese foodie family where she cut her cooking chops as a child helping relatives in the kitchen. “My goal is to share my culture through food, with global inspirations from my travels,” says Lan. “I am lucky to have found a niche of foodies in Jax who embrace the concept.” The five-course dinner with wine pairings takes place at Matthew’s in San Marco. Tickets are $200 per person. 904tix.com. u v

—CAMERON ROGERS

Grab-and-go canned beverages are evolving beyond soda and beer. Sparkling, flavored waters are starting to flood the market as big brand coffee is stocking shelves with cans of cold brew and lattes, and even the world of alcohol is hopping on board with canned cocktails. While canned cocktails can’t be bought at a gas station and cracked open in the car like sodas and coffee, they do provide their own conveniences. Namely, no measuring, mixing, tools, or cups required. Locally, Cutwater Spirits, a distillery based in San Diego, sells its products in a variety of grocers (Lucky’s, Publix, Winn-Dixie) as well as bars inside Blind Rabbit, BrewHound Dog Park, and VyStar Veterans Memorial Arena. u CAN IT:

ELEVEN SOUTH BISTRO 216 11th Ave. S., Jacksonville Beach (241-1112; elevensouth.com). This upscale eatery features an extensive wine list, mesquite wood grill and outdoor patio. Seafood martini, lobster mac and cheese, miso-glazed Chilean sea bass and mesquite-grilled certified Angus beef tenderloin highlight the menu. L, D, $$$$. EUROPEAN STREET CAFE 992 Beach Blvd. (249-3001); 5500 Beach Blvd. (398-1717); 2753 Park St. (384-9999); 1704 San Maarco Blvd. (398-9500). With more than 100 salads and deli sandwiches and another 100 beers to choose from, the home of the monster German wiener caters to worker bees on lunch break and neighborhood denizens at “beer-thirty.” L, D, $.

THE FISH COMPANY 725-12 Atlantic Blvd., Atlantic Beach (246-0123; thefishcojax.com). With a crowded raw bar, oyster specials MondaySaturday, 2-7 PM, and a wide variety of fresh, locally caught seafood, The Fish Co. offers a little something for everyone. Chef Bill Pinner’s menu combines signature items like fried Mayport shrimp with favorite small plate dishes, changing weekly. The restaurant offers several specials throughout the week. L,D. $$$. FLYING IGUANA TAQUERIA & TEQUILA BAR 207 Atlantic Blvd., Neptune Beach (853-5680, flyingiguana.com). This Neptune Beach taqueria features an eclectic assortment of tacos, as well as heartier fare, like Peruvian rotisserie chicken, blue corn-crusted grouper and Agave-brined pork chops. The bar features more than 100 tequilas, as well as nightly live music and al fresco dining. L, D, SB, $$. GILBERT’S SOCIAL 4021 Southside Blvd., Southside (647-7936; gilbertssocial.co). Top Chef’s Kenny Gilbert brings his culinary style to Jacksonville’s Southside. The menu features many of the Southern dishes (Fernandina Beach hot chicken, pork spare ribs, cast iron roasted broccoli) listed on the Gilbert’s Underground Kitchen menu located in Fernandina Beach. L, D, $$$. HARRY’S SEAFOOD BAR & GRILLE 46 Avenida Menendez, St. Augustine (824-7765; hookedonharrys.com). Located at the foot of the Bridge of Lions, Harry’s has a waterfront view, which diners can enjoy from either the indoor seating area or the tree-lined courtyard. The menu features Cajun favorites such as jambalaya, shrimp and scallops Orleans. L, D, $$. HAWKERS ASIAN STREET FARE 1001 Park St., Five Points; 241 Atlantic Blvd., Neptune Beach. (eathawkers.com). Small plates are the draw at this boisterous, group-friendly fusion restaurant. Don’t miss the roti canai—a Malaysian flatbread served with a side of signature curry sauce—before chowing down on copious bowls of noodles, spicy soups and rice dishes. L, D, $$. KAZU JAPANESE RESTAURANT 9965 San Jose Blvd.; Mandarin (683-9903). Kazu aims to please sushi connoisseurs with an eclectic list of rolls including the Dancing Eel Roll with eel, shrimp, tobiko, seaweed salad, avocado and spicy mayo,or the Super Kazu Roll with salmon, tuna, yellowtail, shrimp, crab, avocado, cucumber and tobiko. Other dishes include pork and shrimp dumplings coated in wasabi, Kazu spicy beef and a variety of bento boxes. L, D, $$$. MARKER 32 14549 Beach Blvd., Intracoastal West (223-1534). This classic go-to caters to a more grown-up Beaches crowd, albeit one that’s fun and kind of buzzy. The broiled oysters are always topnotch, and the bar is perpetually two to three people deep—even so, a glass of crisp white wine while taking in the view of the Intracoastal Waterway is totally worth it. L, D, $$$. MATTHEW’S RESTAURANT 2107 Hen dricks Ave., San Marco (396-9922). The ever-changing menu brings influences as diverse as Mediterranean, Middle Eastern, Asian and Southern to the plate. Look for escargot or venison carpaccio, Maine diver scallops and nightly soufflés. Petrossian and Osetra caviar, too. D, $$$$.

C R O S S W O R D

A N S W E R S

Grazing Board Workshops with The Board Grazer October 3 & 17

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ACROSS 1. Skinner or Redding 5. Resort town in Alberta, Canada 10. Indifferent 15. Puts a lid on 19. Purplish color 20. Henri — Benoit Matisse 21. Ceiling 22. Miscellaneous mixture 23. Timeworn 25. Empty 27. Miss from Madrid 28. Lineage diagrams 30. Papal crown 31. Stylish 32. Data 33. Bending movement in ballet 35. NHL players 38. Opening 39. Gooselike water bird 43. Bruce or Kravitz 44. On the fritz: Var. 47. Hebrew letter 48. Genus of succulent plants 49. Pony-drawn carriage 50. Old Greek coins 51. Injured a muscle 52. Little bit 53. Lumberjack 55. Containers 56. Serous sac 57. Greatest lengths 59. Work for piano 61. Created 62. Rhapsodized 63. Stretch out 64. Tropical tree 65. Belgium’s “City of Bridges” 67. Musical sound 68. Well-thought-out 71. Printer type 72. Mrs., in Mannheim 73. Relaxed: 2 wds. 75. Investment vehicle: Abbr. 76. Fervent 77. Like a kite, perhaps 78. Doctor’s order 79. Peter the Great or Ivan the Terrible: Var. 80. A state: Abbr. 81. Harmless: Var. 84. “— are a few of my favorite ...” 85. Get going: 2 wds. 87. Deglet Nour, e.g. 88. Covered with sequins 89. Yarn fuzz 90. Blackboard 92. Cervine creature 93. Species of marten 96. Tops out 97. Address portion 101.Not at all cooperative 104.Heretical 106.Bill of fare 107.Jam-packed 108.Sault Sainte — 109.— -memoire 110. Sultan of — 111. Modify 112. Out in front 113. Fender and Durocher

96 | DOWN 1. Marmoratum — 2. Air 3. Living legend 4. Brown bat 5. Commences 6. Peaceful relations 7. Ship of 1492 8. A state: Abbr. 9. Certain pen: Hyph. 10.Cornflower 11. Foul and fuel 12.O.T. book 13.— passim 14.Common abbr. 15.Cheated, in a way 16.Inter — 17.Bridge support 18.Seltzer 24.Socrates’ forte 26.Serviceable 29.Consider 32.Hillside 33.Collins and Silvers 34.Son of Jacob and Leah 35.Long leaf 36.Unclench 37.Not readily noticed 38.Catches 39.Large hard seed 40.Chaotic 41.Source of bad luck 42.Massage 44.Prompted 45.Domed structure 46.Bear 49.Scholarly books 51.Supercharger, for short 53.Pry 54.Change a travel plan 56.River in Idaho 58.Stormed 60.Gob 61.Religious observance 63.Worthless stuff 64.Quit 65.Sauvignon — 66.Contemporary of Debussy 67.Scottish farm 68.Female ruff 69.Take out 70.Was reckless enough 72.Disregard 74.Too familiar 77.Before very long 79.Cookout need 81.An archangel 82.Neighbor of Mont. 83.Mandarin orange 84.Ivories 86.Nearly: 2 wds. 88.Outdid 90.“— and Sensibility” 91.Pilsner 92.Admiral Andrea — 93.Amounts 94.Freshly 95.Tantum — valent 96.Dry measure 97.Stoma 98.“Garfield” dog 99.Flightless bird 100.Old flames 102.Girl in Trinidad 103.Mousse 105.Uh-uh

DINING OUT What’s new in the First Coast restaurant scene?

Southside’s Autobahn Indoor Speedway & Events is undergoing a revamp to include a 15,000 square-foot full-service restaurant boasting arcade games and American bar fare (burgers, fries and the like). The restaurant is expected to open in late November. Main & Six Brewing Co. is expanding its location to include a new event space and rooftop bar. The Springfield brewery has acquired a neighboring building, which will create extra room for brewing, storage, mingling, and drinking. The expansion is slated to be complete between May and September 2020.

Cult-followed cookie chain Insomnia Cookies has opened a Southside location across from Cinemark at Tinseltown. The bakery has all the standards—chocolate chip, sugar, etc.—but is most notable for catering to midnight munchies, with hours that range from 9 AM to 3 AM every day. They’ll even make deliveries if you live nearby (and that includes to UNF). Local coffee hotspot Southern Grounds is brewing a third location, set to open next year in Avondale next to Biscottis. Property owner and developer Edward Skinner Jones plans to demolish and rebuild a small section of the Shoppes of Avondale for the new location, which will also include a wine bar, market space, and art gallery. Riverside vegan staple Southern Roots Filling Station plans to open a second location soon at 32 Seminole Road in Atlantic Beach. The plant-based eatery is best known for vegan takes on bagel sandwiches, Asian-inspired rice bowls, and an extensive selection of locally brewed kombucha. 1748 Bakehouse, a bakery based in the kitchens of Allison and Kurt D’Aurizio, will open its brick and mortar location in Springfield this month. Their sweet and savory baked goods include seasonal pies, cookies, and brownies.

Oceanfront Beaches restaurant and bar The Pier Cantina and Sandbar closed its doors on September 22 after being open for more than nine years. u —CASEY CRAIG

METRO DINER Multiple area locations including 3302 Hendricks Ave., San Marco (398-3701; metrodiner. com). The interior atmosphere is reminiscent of the Art Deco era, with black and silver vintage bar stools overlooking an open kitchen where cooks flip pancakes and burgers. Don’t forget to check the blackboard for breakfast and lunch specials and try the Yo Hala on the Square, as featured on Food Network’s Diners, Drive-Ins & Dives. B, L, SB, $.

THE MINI BAR 1300 Beach Blvd., Jacksonville Beach (minibardonuts.com) With specialty flavors and Instagramworthy eats and decor, the Mini Bar is sure to please a variety of palates. Donuts are about the size of a golf ball, so guests can try several of the shop’s 16 signature flavors, like maple bacon and sea salt caramel. They also offer a wide variety of coffee and espresso drinks from Bold Bean Coffee Roasters. B, SB, $.

MOJO BAR-B-QUE 1607 University Blvd. W., Lakewood (732-7200, mojobbq.com); 1500 Beach Blvd., Jacksonville Beach (247-6636); 1810 Town Center Blvd., Orange Park (264-0636); 3572 St. Johns Ave., Avondale (381-6670); 5 Cordova St., St. Augustine (342-5264). Specializing in Southern-style BBQ, Mojo is a casual, down-home kind of place featuring favorites like North Carolina pork shoulder, Texas beef brisket, Delta catfish and buttermilk fried chicken. Full catering services, live music (Beaches and St. Augustine only). L, D, $$.

MORTON’S THE STEAKHOUSE 225 E. Coastline Dr., Hyatt Regency Jacksonville Riverfront, Northbank (354-4350; mortons.com). After more than five years of closing its Southbank location, Morton’s returns to Jacksonville but this time on the other side of the St. Johns River. The high-end steakhouse has been serving signature cuts for nearly 40 years. Before cutting into one of the steaks and chops, start out with the ahi tuna tower. Sides are served family style, just enough to share. Don’t forget the restaurant’s signature hot chocolate cake. D, $$$$.

M SHACK 1012 Margaret St. (423-1283); St. Johns Town Center (642-5000); 299 Atlantic Blvd., Atlantic Beach (241-2599); 641 Crosswater Pkwy., Nocatee (395-3575). An expanding venture of brothers and chefs Matthew and David Medure gets back to the basics. Hormonefree beef burgers (with toppings like foie gras and bacon onion compote) and all-beef hot dogs make up most of the menu, but sweet potato tots and hand-spun milkshakes in flavors like pecan pie and marshmallow brûlée add a gourmet flair. L, D, $.

NINETEEN Sawgrass Clubhouse, Ponte Vedra Beach (273-3238; tpcsawgrass.com). Gorgeous clubhouse open to all serves a variety of fare such as grilled grouper with poblano grit cake, corn-crusted flounder, “Jim Furyk’s” filet mignon and “Phil Mickelson” lobster ravioli. Sunday features a buffet, while the rest of the week holds a nightly happy hour. B, L, D, SB, $$.

OCEAN 60 60 Ocean Blvd., Atlantic Beach (247-0060; ocean60.com). Chef-owned, CIA-certified restaurant serving shrimp and goat cheese spiedini, Costa Rican shrimp ceviche, seafood chowder, whole fried fish and veal Montrachet. Upscale. Martini room with live music Wednesday through Saturday. D, $$$.

ORSAY 3630 Park St., Avondale (381-0909; restaurantorsay.com). Acclaimed neighborhood bistro specializes in French-inspired cuisine. The house-made charcuterie options are can’t-miss, as are the escargot with mushrooms, lemons and garlic. Entrée standouts include mussels, bouillebaisse and coq au vin. The lobster pot pie is the stuff of legend. Save room for the vanilla bean crème brûlée. On cool evenings the outside tables and lounge chairs fill up fast. A small bar is ideal for a cocktail as one waits for a free table. D, SB, $$$$.

PEONY ASIAN BISTRO 10586 Old St. Augustine Rd., Mandarin (268-3889). The strip mall location belies the delicious Cantonese-style plates being served inside Mandarin’s Peony Asian Bistro. The restaurant’s interior is inviting, with attentive servers who are happy to make recommendations. And while the go-tos are available (fried rice, sweet and sour chicken), wise diners will venture outside the standards, opting for orders of umami-rich salt-and-pepper squid and salted fish and eggplant hot pots. L, D, $$.

POE’S TAVERN 363 Atlantic Blvd., Atlantic Beach (241-7637; poestavern.com). This Edgar Allen Poeinspired gastropub is best known for its gourmet hamburgers, like the Pit & Pendulum with applewood bacon and cheddar, or the Tell-Tale Heart, topped with a fried egg. Fish tacos, bountiful salads, and a daily market fish sandwich round out the menu and all are served with hand-cut fries. More than 50 beers are available and the expansive outdoor patio—with prime people watching opportunities—is open during lunch or dinner. L,D, $.

RAGTIME TAVERN 207 Atlantic Blvd., Atlantic Beach (241-7877; ragtimetavern.com). Open for more than 20 years, Ragtime is Northeast Florida’s first microbrewery. The menu is loaded with items like shrimp bruschetta, Louisiana crawfish and sautéed mussels. Try the bistro filet and crab-stuffed shrimp, Cajun fettuccine or the sesame tuna. L, D, SB, $$.

THE RAINTREE 102 San Marco Ave, St. Augustine (824-7211; raintreerestaurant.com). This standby for special occasions specializes in steak and seafood in a Victorian home, complete with a fireplace and a koi pond. Dinner runs the gamut from beef Wellington to shrimp and lobster pasta. Don't miss the decadent dessert bar with made-to-order crepes, adult ice cream cocktails, warm cookies and cake. D, SB, $$$.

THE REEF 4100 Hwy. A1A, St. Augustine (824-8008; thereefstaugustine.com). The menu at this casual oceanfront restaurant encompasses a variety of seafood, fresh fish, steaks and pasta entrées, as well as soups, salads and sandwiches. Prime rib, fresh grouper and organic salmon are favorites with the locals, but the main attraction is The Reef’s “famous” Sunday champagne brunch, featuring eggs Benedict, crab legs, waffles and a carving station. L, D, SB, $$$.

RESTAURANT DORO 106 1st St., Neptune Beach (853-6943; restaurantdoro.com). This beach chic restaurant offers "New American" cuisine—think fresh fish and locally sourced veggies—with an upscale bent. Dining is intimate with seating for approximately 40 guests and reservations are recommended. Save room for the hot fudge sundae for dessert. D, $$$.

RESTAURANT MEDURE 818 A1A N., Ponte Vedra Beach (543-3797; restaurantmedure.com). This restaurant features high-end favorites like escargot and caviar while also making room for classics like meatloaf. They are known for their fish and pasta dishes made of only local produce. When it comes to wine, their house sommelier puts the menu together. Hand-crafted cocktails and local and international beers are also available. Keep an eye out for the soufflé of the evening. D, $$$.

RUE SAINT-MARC 2103 San Marco Blvd., San Marco (619-0861; ruesaintmarc.com). Executive Chef Scott Alters alongside beverage director Gabrielle Saul have joined together with chefs Matthew and David Medure to open this French-inspired restaurant. Breakfast items such as French-styled omelets, poached eggs on a croissant and rainbow trout are served Monday through Friday beginning at 7 AM and at 8 AM on Saturday. The restaurant is closed on Sunday. Lunch features a selection of sandwiches among other items, and for dinner entrées include dishes such as roasted cornish hen and Moroccan lamb shoulder.B, L, D, SB, $$.

SALT LIFE FOOD SHACK 1018 3rd St. N., Jacksonville Beach (372-4456; saltlifefoodshack.com); 321 A1A Beach Blvd., St. Augustine Beach. Enjoy a wide array of specialty menu items, including a tuna poke bowl, hand-rolled sushi, local fried shrimp and beer can chicken. L, D, $$.

SOUTH KITCHEN + SPIRITS 3638 Park St., Avondale (475-2362, south.kitchen); 150 Pine Lake Dr., Nocatee. The varied menu at South features everything from popcorn shrimp to superfood salad, Bold City braised beef stroganoff to the ham, egg and cheese burger. With seating for 230 and plenty of cocktails to try (including a duck fat Sazerac), there’s no hurry to make up your mind here. A table on the covered patio is always nice, weather permitting. L, D, $$.

TACOLU 1712 Beach Blvd., Jacksonville Beach (249-TACO; tacolu.com). Offering a blend of Baja-style cuisine, this ever-popular, casual Beaches sit-down eatery offers a new twist on the traditional taco. But what really sets it apart from the pack is its selection of over 50 tequilas. L, D, SB, $.

TAVERNA 1986 San Marco Blvd., San Marco (398-3005; taverna.restaurant). San Marco Square’s upscale dining option features handcrafted Italian dishes with seasonal produce and meat from local purveyors. Handcrafted cocktails, salads, meats and pizzas made in a wood-burning oven are top sellers. L, D, SB, $$.

TOWN HALL 2012 San Marco Blvd., San Marco (398-0726; townhalljax.com). Town Hall is the kind of place where you can wile away the better part of an evening with a plate of duck fat cornbread and a bottle of rosé. The food is excellent but the experience is made even better by the fact that the space is appointed with comfortable couches, warmly hued artwork, and thoughtful design touches, such as outlets at every high-top table in the bar area (perfect when your phone needs a charge). D, SB, $$$.

TREYLOR PARK 158 Marketside Ave., Ponte Vedra Beach (834-7356; treylorpark.com). Located in Nocatee's Town Center, Treylor Park leans into its name with wooden tables, industrial seating, televisions and bric-a-brac adorning the walls in its 100-seat main space that features a full bar. Executive Chef Marvin Sterling III’s offerings include inventive combos like PB&J chicken wings tossed in a peanut, pecan butter and peach jelly sauce, and Panko crusted avocado fries with Sriracha aioli. L, D, $$.

TRUE FOOD KITCHEN St. Johns Town Center (996-7333; truefoodkitchen.com). One of St. Johns Town Center’s newest dining options shuns overwhelming portions in favor of nutritious, satisfying eats. Founded by celebrity doctor Andrew Weil (and backed by Oprah), True Food Kitchen focuses on all things sustainable, organic, and responsibly sourced. Expect dishes such as dashi ramen, turkey burgers and spaghetti squash casserole. L, D, $$$.

VERNON’S SAWGRASS MARRIOTT 1000 PGA Tour Blvd., Ponte Vedra Beach (280-3405) Panoramic views, a robust sustainability program and an open concept kitchen are the draws at Vernon's. The menu is peppered with locally sourced veggies, house-made honeys, prime steaks, chops and salads. B, D, $$$.

V PIZZA 1406 Hendricks Ave., San Marco (527-1511; vpizza.com); 528 1st St. N., Jacksonville Beach (853- 6633); 12601 San Jose Blvd., Mandarin (647-9424). This eatery turns pizza-making into an art form. Three wood-fired ovens show patrons just what they’re getting when they order one of the Neopolitan-style pizzas. Go with a classic margherita with mozzarella, basil and tomato or try the pizza carnivora with sausage, pepperoni, pancetta, red onion, roasted garlic, basil and mozzarella. In addition to pies, V Pizza offers salads, calzones, paninis and even roasts chicken wings in the wood-fired ovens. L, D, $$.

WHITEY’S FISH CAMP 2032 C.R. 220, Orange Park (269-4198; whiteysfish-camp.com) . Situated adjacent to Swimming Pen Creek, Whitey’s began as a tackle shop in 1963, but it wasn’t until 1988 that the establishment was complete with a full service bar, kitchen, dining room and outside deck. Daily blackboard chef’s specialty entrées include north-of-theborder steamed snowcrab legs, shrimp boil, beerbattered fried grouper, sautéed crab and shrimp cakes, and all-you-can-eat catfish. Come by boat or car and look for an open table out by the water. L, D, $$. u