issue number one / 2021
The Art of a Saint Augustine Moment
T
by Angela Moonan
o everything there is a season, and a time to every purpose under heaven. In a time when so much feels uncertain, there is newfound strength and creativity brewing. Creators must create. That is their path. And there is always a new path to be
forged. There is always the next step to be taken. Step by step, moment to moment, there are gifts to behold, and new ventures to unfold. Some doors may close, so that others may open. Commitments are renewed, new friendships are celebrated and always, there is food that can nourish the body and soul. The makers and tasters, artists and innovators featured here have a wish for you: That you soak up all the beauty our magical city has to offer you. That you let your cares wash out to sea while you look to the horizon and say ‘Yes, I am here.’ The art of the moment is right here, right now. With the turn of every page you’re invited to join us on this culinary journey. Those who work so tirelessly to entertain, to create artful, memorable experiences for you… do so because it’s their passion. It’s their calling. It’s their creative path. And they await your arrival. Indeed it is time for giving Thanks in the Ancient City. It is time to be present, to be open, to laugh and dance, to hug and sing. It is time for celebrating the gift of every moment we’re granted. It is time for Loving Our Food.
A huge Thank You! to those featured in our special inaugural, beachside photo shoot (left to right): Jaime & Vera of Sainte-George Restaurant, Angela & Sonja of Loving Our Food, Alayna of Southern Vibes Tasting Room, Kelley the Consummate Cocktail Bon Vivant, Simone & Kevin of Simone’s Wood-Fired Craft Kitchen and in front, Diane & Theo of Coffee House Realty Cafe.
photography by McKenna Moonan, set styled by Angela Moonan
issue number one / 2021
YOUR TEAM
Angela Moonan, Co-Creator Angela@LovingOurFood.com Born and raised in a small town on the shores of Lake Ontario, I learned my affinity for being near or on the water would stay with me all my life," says Angela Moonan. "When I visited St. Augustine with my daughter (a student at Flagler College), I was hooked on it's natural beauty, its' music, its' history, and of course, it's food! Growing up in an Italian family, food represents celebration and connecting to our neighbors, churches, and community. The blessings abound here in our nation's oldest city. Loving Our Food. What a thrill! After twenty-five years of running my own marketing and media consultancy, to now help bring to life and celebrate the finest dining experiences in the city I've come to love and call Home, is truly such an honor and an incredible gift.
Sonja Willets, PR & Account Management Sonja@LovingOurFood.com Growing up in St. Augustine, Sonja has learned where to go for pretty much everything. One thing she gets right every time, is the best place to enjoy a fabulous meal. With her family in the wine and food industry in Croatia, Sonja learned from a very young age how to prepare and appreciate all culinary delights. Certified in Hospitality Management, Sonja has the knowledge on how people deserve to be treated, and she excels in this department. The pairing with Angela and the LOF team is a dream come true, and those who know her agree.
John Chitwood, Graphic Designer A native of Charleston, SC, John grew up steeped in the history, art and natural beauty of the Carolina Lowcountry. He received his degree from Ringling School of Art and Design in Sarasota, and has over 30 years of design and publication experience.
McKenna Moonan, Social Media, Photographer McKenna@LovingOurFood.com McKenna has a unique eye and loves being behind the camera as much as she does being in front of it. A senior at Flagler College majoring in both international studies and political science she's preparing to launch into her graduate work in digital communications.
Special Acknowledgements n
Chris Pranis, Contributor
Chris has been a resident of St. Augustine Beach for the past 13 years but is originally from Long Island New York. He began his culinary chops in a classic NY “greasy spoon” diner. From there he worked at a small French restaurant led by a classically trained Austrian chef. Instead of attending the Culinary Institute of America he opted to become a marine biologist and ultimately became an aquaculturist for the famous Bluepoints Oyster Company. Working for Arnold Palmer Golf Management was a highlight in Chris’ career. His diverse food background is certainly unique but his love of food and culinary adventure is his driving force. He is currently the Director of Sales & Marketing at the AAA Four Diamond Embassy Suites St. Augustine Beach Oceanfront Resort, as well as administrator of Flavatown, the Facebook Group and the culinary travel website of the same name.
n
Chef Barry Honan
n
Kelley Fitzsimonds, Bon Vivant
Presenting our LOF inaugural issue - it's look and purpose... https://youtu.be/nzLtLp6RRfw 2 LovingOurFood.com
“Tell me what you eat… and I’ll tell you who you are.” ~ French Proverb
1
The Team
2
Contents
3
AJ's Kitchen & Cocktails
4
Amici Italian Restaurant
6
Tank's Sushi Bistro
8
~ by Angela Moonan
CONTENTS
The Art of a Saint Augustine Moment
New Flavors Infused into The Ancient City
10
Taco Libre
12
Sainte-George Restaurant
14
In The Weeds
16
Simone's Wood-Fired Craft Kitchen
18
Coffee House Realty Cafe
20
Gypsy Cab Co.
22
Hangar One Bistro
24
Star-like Bloom
26
Lotus
29
Catch 27
30
Southern Vibes Tasting Room & Wine Cellar
32
~ by Chris Pranis
~ by Kelley Fitzsimonds
~ by Angela Moonan
LovingOurFood.com ~ 315.559.5530 @LOFGuide LovingOurFood.FL Loving Our Food @LovingOurFood
coming soon
3 LovingOurFood.com
AJ’S KITCHEN & COCKTAILS 1 King and Bear Drive St. Augustine, FL 32092 904.615.1868 AJswgv.com Price Range $13 - $35 Takes Reservations Accepts Credit Cards Free Parking
MENU HIGHLIGHTS
FOOD Southern
Garlic Herb Shrimp Scampi Linguini, Asparagus Tips, Dried Tomato, Garlic Emulsion
SERVING Burgers Dinner Lunch Seafood Soup & Salad Steaks Local Ingredients
Chef ’s Charcuterie Board Pretzel Bread, Cured and Salted Meats, Cheddar Fondue
HOURS Sunday 11 am ~ 5pm Monday ~ 11am ~ 5pm Tuesday 11am ~ 5pm Wednesday 11am ~ 5pm Thursday 11am ~ 9pm Friday 11am ~ 10pm Saturday 11am ~ 10pm
Florida Lump Crab Cake Caper Remoulade, Sauce, Pea Tendril Salad
Cast Iron Filet Mignon French Onion Crust, Smashed Garlic Potato, Pole Beans, Red Wine Sauce
AMENITIES Beer & Wine Banquet Facility Bar Seating Children’s Menu Conference Rooms Full Bar Live Music Menu Highlights Open Air Dining Wheelchair Accessible Wedding Venue ATMOSPHERE Casual Intimate Local Natural Light Romantic Spacious
4 LovingOurFood.com
WHAT’S SPECIAL ABOUT AJ’S Live Music Great Views Picturesque Florida nature at it’s best Great for Weddings & Large Groups We can accommodate up to 50-100 people
AJ’s is known for comfort food with a local twist featuring tasty big plates, and small plates that hit the spot. Whether you want something light or hearty, our menu has a variety of dishes ranging from smaller plates perfect for one, to larger plates to share with friends. Specialty drinks, beer samplers, and wine are available for enjoyment as well. AJ’s was also Honored by Golf Inc. with the Golden Fork Award: Best New Amenity Public Courses.
1 King and Bear Drive • St. Augustine, FL 32092 904.615.1868 • AJswgv.com
5 LovingOurFood.com
AMICI ITALIAN RESTAURANT 1915 AlA S St. Augustine, FL 32080 904.461.0102 AmiciStAugustine.com Price Range $12 – $25 Reservation Online or Phone Dine In & Takeout Accepts Credit Cards Free Parking
MENU HIGHLIGHTS
FOOD Italian
Fresh Catch Weekly Fresh Catch specials are high quality sourced locally and hand cut by our chefs
SERVING Brunch Lunch Dinner Coffee / Espresso Dessert Family Fare Gluten-Free Authentic Local Ingredients Burgers Pizza Sandwiches Seafood Soup & Salad Steaks Vegetarian HOURS Sunday Brunch 11 am ~ 2pm Sunday Dinner 4pm ~ 9pm Monday ~ closed Tuesday 4pm ~ 8:30pm Wednesday 4pm ~ 8:30pm Thursday 4pm ~ 8:30pm Friday 4pm ~ 10pm Saturday 4pm ~ 10pm
Pancetta Candita This signature appetizer was inspired by a breakfast in Sausalito and after six months of test kitchens, is finally where it needs to be!
Meatball Wellington Amici jumbo meatball stuffed with pesto and fontina cheese, wrapped in bacon and more pesto and fontina THEN wrapped in puff pastry Served with a side of spicy marinara Now Offering Bucatini Pasta Made fresh in house on our custom made machine
AMENITIES 150 Seat Restaurant Banquet Facility Meeting Space Catering Corkage Dine In Entertainment Extensive Bar Internet Access Kid-Friendly Takeout Wedding Venue Wheelchair Accessible ATMOSPHERE Casual Cozy Fine Dining Intimate Open Air Relaxed
6 LovingOurFood.com
WHAT’S SPECIAL ABOUT AMICI Homemade Pasta Fresh sheets of pasta made on site with high quality semolina and local fresh eggs are used in our lasagna, manicotti and various specials Pizza Amici’s pizzeria is completely separate from the main kitchen, one of the first things you see upon entering, with it’s Brooklyn style crust and generous toppings, this pizza is the best around The Milano Room Large banquet facility for 20-150 people capacity with it’s separate entrance and private cocktail bar. The perfect private space for any event or wedding
Although Amici has been part of Saint Augustine for over two decades, Freddy and Jenn Underhill’s dream came true when they purchased Amici in March 2020. However, a week later, they were shut down for dine-in service due to COVID-19. The combination of hard work, determination and amazing community support, kept the restaurant alive during the pandemic! They are a husband and wife team determined to provide a unique dining experience while using the freshest ingredients and supporting local as much as possible. From their signature Pancetta Candita and homemade pastas, to their artistic and delectable cocktails, be ready to experience an authentic Italian delight.
1915 AlA S • St. Augustine, FL 32080 904.461.0102 • AmiciStAugustine.com 7 LovingOurFood.com
TANK’S SUSHI BISTRO 46 Tuscan Way, Ste 302 & 303 St. Augustine, FL 32092 904.940.8799 TankSushiBistroMurabella.com Price Range $9 – $65 Takes Reservations Online Dine in or Ttake Out Accepts Credit Cards Free Parking FOOD Asian Fusion SERVING Dinner Family Fare Ice Cream Lunch Seafood Soup & Salad Steaks Vegan Friendly Gluten-Free Dessert HOURS Sunday 12pm ~ 10pm Monday 11am ~ 10pm Tuesday 11am ~ 10pm Wednesday 11am ~ 10pm Thursday 11am ~ 10pm Friday 11am ~ 11pm Saturday 11am ~ 11pm
MENU HIGHLIGHTS Dinosaur Egg Spicy tuna and spicy crab wrapped around with avocados. Eel sauce, spicy mayo and crunch. Hibachi Choice of protein, rice (steamed or brown), clear soup or ginger salad Beef Negimaki Thin Sliced beef wrapped w/scallion in teriyaki sauce
AMENITIES Beer & Wine Business Meeting Space Catering Children’s Menu Delivery Takeout ATMOSPHERE Cozy Family Fast Fine Local Relaxed Variations
8 LovingOurFood.com
WHAT’S SPECIAL ABOUT TANK’S Great Service Freshest Seafood and Meats Beautiful Presentation
A diner’s delight Tank’s offers Japanese Cuisine, presenting over 70 creative dishes, blending traditional sushi and Asian fusion cuisine. Come by and enjoy your favorite dishes as they tantalize your senses with delicious food and stylish décor. Relax and enjoy a wonderful lunch or dinner. Loved by locals and a neighborhood favorite, Tank’s is located in The Shoppes at Murabella, World Golf Village. We promise that Tank’s Sushi Bistro will exceed your expectation with their artistry and service because good times deserve great food!
46 Tuscan Way, Ste. 302 & 303 St. Augustine, FL 32092 904.940.8799 TankSushiBistroMurabella.com
9 LovingOurFood.com
New Flavors Infused into The Ancient City
S
aint Augustine, the ancient city, is the longest continually inhabited European founded city in the United States. And one of the most exciting food destinations in the south. Before we discuss the new, we must pay homage to the culinary history that has shaped this special and unique city. The cuisine in this part of Florida has been influenced by the Spanish, Minorcans, Greeks, Italians and Africans. Through the centuries, the shifts in cultural cuisine have impacted all that we see today on the menus of St. Augustine. One just needs to see the importance of the datil pepper and how it still influences the modern era of flavors. Today, our once small and historic city is making a stance to be home of one of the most progressive culinary scenes in the south. As foodies gather around tables, laughing, celebrating life and the exploration for new flavors, we are witnessing classically trained chefs bringing these to our world. Chef Kevin Boose, of The Press and Simone’s Wood-Fired Craft Kitchen, is making a name for himself as well as impacting the local food world. A classically trained chef and Culinary Institute of America grad, is using large wood fired ovens imported from Italy to infuse special nuances to his dishes at Simone’s. Besides making exceptional pizza, he puts his spin on classic dishes such as his Cast Iron Salmon Cassoulet or the tender meatballs touched with a wisp of smoke from the oven. All pizza dough, breads and pasta are made in house daily.
A real interesting flavor that is now popping up on menus in St. Augustine is harissa. This Tunisian hot chili paste is deep with flavors and complexity from all the spices and herbs. To experience an exceptional use of this ingredient one has to visit the Sainte-George restaurant for their harrissa roasted vegetable platter. Add a protein to it and let the heat, dynamic contrast, subtle smoke and herbs take you on an imaginary trip to the Mediterranean. We have also seen the introduction of cuisines from South America. Chefs with Venezuelan, Colombian, Argentinian and Peruvian training are introducing some serious flavors. We are seeing the bold flavors of the aji amarillo pepper, the creamy Huancaina sauce, picada Colombiana, chuleta valluna (pork Milanese) and an amazing variety of arepas and empanadas. Closer to home here in the south, who can resist a wellconceived version of Chicken & Waffles for brunch. Amici’s restaurant combines classic, European and an historical touch to their dish. The delivery vessel of choice is a well thought out pearl sugar waffle. Very true to the one you would find on a Belgian street corner. Crunchy warm exterior, soft and fluffy center. The southern style fried chicken is topped with datil candied pancetta and a smoked tomato aoli. Drizzle on the datil infused Whistle Pig maple syrup and you have something very special. To not mention the eggplant rollatini, with its creamy ricotta, perfectly cooked eggplant and rich sauce (or gravy depending on your birthplace) would be a sin. It’s a dish that would make nonna even cry. One of the most interesting flavor adventures in St. Augustine is the seacuterie platter. A seacuterie is an epicurean twist on a charcuterie. It’s comprised of a variety of cured and smoked seafood served with various accoutrements. It checks all the boxes. Smoke, savory, saltiness and sour.
10 LovingOurFood.com
by Chris Pranis - CEO, Chief Epicurean Officer, Flavatown
Going forward in the culinary progression, the city has a super talented chef in Barry Honan. Chef Honan, formally of Le Bernadin, and has staged at Alinea and The French Laundry, is opening a Japanese noodle bar. Some of the ingredients and flavors that he will be bringing are Matsutake, Hokkaido Wagyu, Japanese abalone and uni. Chef Honan is a master of flavors, textures and balance. He will definitely be bringing the gastronomy scene to a higher level. Flavors don’t necessarily have to emanate from the city’s food scene. St. Augustine has a bustling cocktail scene with creative mixologists that are pushing the envelope of flavors and creativity. Cocktails are all about balance of sweet, sour and the spirit. Mix in unique herbs, bitterness and even saltiness and you have the ideal composition. Just imbibe with a First Kiss at Odd Birds or the classic Gimlet at the Ice Plant and you’ll see how your taste buds dance in ecstasy. In addition to St. Augustine being named the South’s Best Food Town a few years ago by Southern Living Magazine, the area is also in the running to be considered a World Region of Gastronomy by IGCAT. It is a laborious initiative to accomplish. But with the talent, flavors and most of all, the loving of our food in the city, it is certainly attainable. n Amici's Famous Eggplant Rollatini and their incredible pepper/scallops Italian Nachos 11 LovingOurFood.com
TACO LIBRE 2600 N Ponce De Leon Blvd St. Augustine, FL 32084 904.679.5279 TacoLibreJAX.com Price Range $3 – $20 Free Parking Accepts Credit Cards On-Line Orders
MENU HIGHLIGHTS
FOOD Food Latin American Mexican Spanish Vegetarian
Birria Dinner Plate Beef, consume, rice and beans
SERVING Brunch Dinner Lunch Seafood Soup & Salad Steaks Vegan Friendly Dessert HOURS Sunday 11am ~ 9pm Monday 11am ~ 9pm Tuesday 11am ~ 9pm Wednesday 11am ~ 9pm Thursday 11am ~ 10pm Friday 11am ~ 10pm Saturday 11am ~ 10pm
Don José Ceviche Special sauce, red onion, lime
Picaña Sirloin, rice, beans, queso fresco, pico de gallo, guacamole, tortilla
AMENITIES Beer & Wine Banquet Facility Catering Children’s Menu Dancing Full Bar Happy Hour Live Entertainment Open Air Dining Pet Friendly Wheelchair Accessible Wedding Venue ATMOSPHERE Casual Family Local
12 LovingOurFood.com
WHAT’S SPECIAL ABOUT TACO LIBRE Large Outdoor Patio/Dining Area Great Service Fresh and Authentic Ingredients Special Event Space Best Tacos in Town
Established in 2015, Taco Libre has grown to be one of NE Florida’s premiere Mexican Food restaurants specializing in “AUTHENTIC” Mexican food. After several years of successful operation we are proud to have locations serving St. Augustine where we will continue to bring our guests the best Mexican food they will find anywhere in the great state of Florida.
2600 N Ponce De Leon Blvd • St. Augustine, FL 32084 904.679.5279 • TacoLibreJAX.com
13 LovingOurFood.com
SAINTE-GEORGE RESTAURANT 1 St. George Street St. Augustine, FL 32084 904.283.8302 Sainte-George.com Price Range $20 – $40 Takes Reservations Accepts Credit Cards On-Line Orders (limited items) FOOD French Fusion Multi Cuisine Vegetarian SERVING Breakfast Brunch Burgers Dinner Gourmet Lunch Seafood Soup & Salad Steaks Coffee / Espresso Dessert Local Ingredients HOURS Sunday 11am ~ 10pm Monday ~ closed Tuesday 11am ~ 10pm Wednesday 11am ~ 10pm Thursday 11am ~ 10pm Friday 11am ~ 10pm Saturday 11am ~ 10pm
MENU HIGHLIGHTS Forbidden Togarashi Spiced Seared Tuna Japanese pepper spiced sushi grade tuna, avocado puree, forbidden black rice, zucchini ribbons, micro cilantro and ponzu sauce Lobster “Corn Dog” Deep fried cornmeal tempura battered, warm water lobster skewers, served with our guava datil ketchup and stone ground mustard Pan Seared Scallops Pan seared U-10 scallops served with creamy parmesan polenta, balsamic jus and herb marinated heirloom tomatoes Bread Pudding House chocolate dried cherry bread pudding served with fresh berries, vanilla ice cream and mint Pineapple Basil Swiss Roll Pineapple oculus, berry jam, citrus zest
AMENITIES Beer & Wine Bar Seating Internet Access Ocean view Open Air Dining ATMOSPHERE Classy Contemporary Fine Intimate Premium Romantic Upscale
14 LovingOurFood.com
WHAT’S SPECIAL ABOUT SAINTE-GEORGE RESTAURANT European Influenced American Cuisine Views of the City Gates and Castillo de San Marcos Outdoor Dining Champagne Lounge
Sainte-George is nothing short of spectacular! Your first impression is “five star” as you enter their decadent new champagne lounge that harkens to the quintessential days of the roaring twenties, with an added modern twist. Offering exquisitely crafted dishes, Chef Jaime and his team blend the best of American and European cuisines for your enjoyment, set against a feast for the eyes. From the succulent wall to the view across the ancient harbor, every sense is lit up start to finish. Their menu, combined with impeccable service and stunning views of the Castillo de San Marcos, all contribute to an unforgettable dining experience. An impeccably selected wine list and a cocktail impresario behind the polished upstairs bar, round out the delights. Elegant at night, and more family-friendly during the day, Sainte-George Restaurant serves breakfast, lunch, and dinner and looks forward to welcoming you into their sophisticated yet comfortable world.
1 St. George Street • St. Augustine, FL 32084 904.283.8302 • Sainte-George.com
15 LovingOurFood.com
I
n this edition of In The Weeds we’re going to have a little history lesson. We are heading over to 110 and 112 Riberia Street, what used to be one address now is two. This was a necessity for what currently stands there to work at the time of opening. Let’s go back a few years, shall we?
Built in 1905 as Florida’s first power and ice complex, both being relatively new to be so readily available. Ice was an incredibly necessary commodity to the fleets of shrimp boats that worked these waters so that they could store and ship their fresh seafood, the demand was 125 tons of ice a day. Move forward a hundred years and you have this fabulous historic building that was just the right size to make a dream come true, the St. Augustine Distillery at one address and The Ice Plant bar and bottle shop next door. So here you have a bustling distillery, producing vodka, gin, rum, and Florida’s first legal bourbon since prohibition. Distillery tours run every half hour, it has been named the number one whisky distillery tour in the US. With tastings conducted on the bottle shop side and Saint Augustine’s most noteworthy craft cocktail bar upstairs. Then in the belly of the beast you find with every passing tour coming through, he
has a quick wit and a welcoming personality, Saint Augustine’s own Bourbon Baron, Clark M. Gilmore. We caught up with Clark and asked our usual panel of interview questions. LOF How did you get started in the business? Clark I started off in retail and did that for a while and wound up working at a liquor store. All of a sudden people started asking questions about the products that we sold and so that’s where I got a lot of my product knowledge and started making all kinds of different drinks. After building up a certain amount of knowledge the next thing that made sense was to work at the local distillery and I wound up at St. Augustine Distilling. LOF I think it was Albert Einstein that said "if you can't explain it simply, maybe you don't understand it well enough" Clark Exactly! One of the things that I learned from Dave Pickerel is the best way to bring someone to your level of understanding is to relate it to things that are familiar to the masses; baking, cooking, cocktails and distilling are not that much different. You connect the pieces, and go from there. No matter how good you are there are concepts that you relate to everyday life. LOF Well I would say that distilling is closer to baking, it is a science, you don't get all of the ingredients right, you run into trouble. Okay Clark, what is your go-to drink order? Clark It really depends more on the season than anything. In the winter time I really like my bitters heavy old fashioned, in the summer though I love a good gold rush. I’m not a big fan of running to the liquor sore for a half dozen ingredients. A gold rush is just super easy. I always have honey and lemon juice. I ALWAYS have bourbon (he chuckled). Other than that I love a good New York sour, the citrus and the dry red wine. When I am feeling a little bit fancier I like a boulevardier… I love those. LOF I’m more of a situational drinker. If I’m at a ballgame, I’m drinking beer. Okay so we just talked about some cocktail modifiers, so here is the question: Deserted island you get three bottles, unlimited supply of those three? Clark Three bottles of anything, lets see… I would have to say sweet vermouth, there is an Italian liquor that I really like called Bollini and probably a wheated bourbon. LOF Well, there you go, so you have boulevardier riffs and manhattan riffs Clark Plus some stuff to ease the tummy a little bit, that Bolliini
16 LovingOurFood.com
one end of town and work your way towards the other. Find out a bar that the locals enjoy, we talked about a few here. Each bar is going to have totally different cocktails of course, some that you are familiar with, some classic prohibition style. I encourage people to read the ingredients and see what the bartenders are coming up with. They’re not just throwing stuff together, they are using their senses to craft these cocktails with love. Some bartenders may even be willing to share some of their secrets. LOF What are some ingredients that you are excited about right now? It’s been a strange couple of years, a lot of things have been going on. There have been some breweries that when COVID19 hit and the tap rooms shut down they turned their beers over to distilleries to distill into whiskey… which those are aging now. Clark Yes there is one in particular, one up north called Sons of Liberty Brewing that has been doing this for awhile. They have a whiskey distilled from a stout beer that has some of the characteristics of a stout, very interesting. One of the things that I’m very excited about is what’s going on in the whiskey world, especially straight whiskey. There are a lot of restrictions in the standards of identity of what you can and cannot do with straight whiskey. But within the confines of those restrictions they are doing some really cool things. LOF Who do you look up to in the industry, you mentioned Dave Pickerel earlier, he has and always will be in the mix for my facebook cover photo. I have never met anyone quite like him! Clark I have thought long and hard on this one about someone that I could still talk to today and I don't think that I will ever find anyone even a portion as knowledgeable or as welcoming as Dave.
LOF Ok, how about your hangover cure? Clark My hangover usually focuses on my stomach more than my head, so I like some ginger tea, honey or even fresh ginger, honey and hot water almost like a cider and if it's really bad a little hair of the dog, a little bourbon added! Other than that, a shot of angostura bitters.
LOF You are absolutely right, Dave was more than a legend, they say that he was a savant when it came to his craft, but his personality was the best part. He had a way of making everyone in the room know that they were his favorite person.
LOF Morning beverage, do you drink coffee or tea?
LOF Final question, what makes the juice worth the squeeze? What makes it all worthwhile? What do you do for fun?
Clark It really depends on who is making the coffee, some coworkers like to really make it muddy and at that point it's fuel and I don't need that much fuel. In that case I do prefer tea, but if I make it myself I do like a good cup of coffee.
Clark Family and friends honestly. The people that you meet in the industry, getting to share your passion with others and knowledge with strangers that you meet and that when they leave they are no longer strangers.
LOF How about some of your favorite spots in town? Clark Well, of course there is the Ice Plant, it's right upstairs from the distillery, the bartenders there are fantastic… a really wide array of drinks that they make there. Next on the list is Prohibition Kitchen, especially what they do with their deviled eggs. One of my favorites was barbecue pork and green apple slices, which sounded completely bizarre, but it worked. I think I had three plates of that. The Taco Shop is great for late night food, great tacos and right next to Dos Gatos is Scarlett O'Haras, a great place as well. I mean you can throw a rock almost anywhere and hit a great place, they won't be happy about the rock but you know. LOF Well, the next one is just a spin on this one, what is your only in Saint Augustine day, you're showing off your town, where do you go?
Well, we really enjoyed sitting down with St. Augustine Distillery’s own Bourbon Baron and highly suggest that you go and visit him at the distillery. Their ‘fill your own bottle’ program is a perfect personal gift for the upcoming holiday season. I hope that you’ve enjoyed this issue’s In The Weeds, I look forward to sharing stories again with you soon.
Clark I would say don't go too heavy in one place, you want to experience so many different places with different aesthetics and vibes, different experiences. I would tell someone to start at 17 LovingOurFood.com
Cheers!
n
SIMONE’S WOOD-FIRED CRAFT KITCHEN 185 Murabella Parkway St. Augustine, FL 32092 SimonesWoodFiredwgv.com Price Range $10 – $35 Free Parking Accepts Credit Cards On-Line Orders FOOD Fusion Italian Mediterranean Vegetarian Vegan SERVING Dinner Family Fare Lunch Pizza Sandwiches Seafood Soup & Salad Steaks Dietary Gluten-Free Dessert Local Ingredients HOURS Sunday ~ closed Monday ~ closed Tuesday 11am ~ 9pm Wednesday 11am ~ 9pm Thursday 11am ~ 9pm Friday 11am ~ 9pm Saturday 11am ~ 9pm
MENU HIGHLIGHTS L’insalata Della Simone Our signature salad, harvest field greens, radicchio, fresh herbs, focaccia croutons, red onion, heirloom tomatoes, olives, carrots, roasted cauliflower, pepperoncini, house vinaigrette Beef Short Rib Braised in wine and herbs served over house-made pappardelle Wood Fired Pizzas and Entrées House made fresh Pasta Daily Lunch and Dinner Specials
AMENITIES Beer & Wine Bar Seating Children's Menu Corkage Happy Hour Delivery Internet Access Kid-Friendly Menu Highlights Open Air Dining Wheelchair Accessible Takeout ATMOSPHERE Classy Contemporary Cozy Intimate Mid-Scale Relaxed Trendy Upscale
18 LovingOurFood.com
WHAT’S SPECIAL ABOUT SIMONE'S Local Family Owned and Operated Culinary Institute of America Classically Trained Chef Neapolitan Pizza and Other Classic Italian Specialties
Simone and Kevin moved to the St. Augustine area in 2009 with their family, 2 daughters and one son, in tow. They opened The Press, a small 40 seat local Craft beer gastropub in October of 2015. In 2021 amid the pandemic, they opened Simone’s a small 80 seat Italian themed restaurant in the World Golf Village area which is inspired by returning to the roots of cooking in Naples, Italy. The restaurant features rustic yet contemporary décor with warm stained wood, and beautiful wood fired ovens used to prepare Neapolitan pizza, wood fired entrees, house made pasta, and other house made specialties. Kevin graduated the Culinary Institute in 1994 and Simone and Kevin have worked in the restaurant industry for over 50 years combined. Their children work in the restaurants in both front of house and administrative roles which makes this truly a family run venture. The Boose’s welcome everyone to come and enjoy a memorable experience with them at Simone’s, Cheers!
185 Murabella Parkway • St. Augustine, FL 32092 SimonesWoodFiredwgv.com 19 LovingOurFood.com
COFFEE HOUSE REALTY CAFÉ 47 San Marco Ave. St. Augustine, FL 32084 904.209.5874 CoffeeHouseRealtyCafe.com Price Range $3 – $10 Accepts Credit Cards FOOD Food SERVING Bagels Bakery Breakfast Organic Coffee/Espresso Dessert HOURS Sunday 8am ~ 3pm Monday ~ closed Tuesday 7am ~ 5pm Wednesday 7am ~ 5pm Thursday 7am ~ 5pm Friday 7am ~ 5pm Saturday 7am ~ 5pm
MENU HIGHLIGHTS High-Grade Organic Coffee Fresh Pastries
AMENITIES Wheelchair Accessible Takeout ATMOSPHERE Cozy Intimate Romantic Relaxed Trendy
20 LovingOurFood.com
WHAT’S SPECIAL ABOUT COFFEE HOUSE REALTY CAFÉ Key West Aesthetic Locally Owned Focus on Engagement Not Internet Artwork on Display & For Sale
At the Coffee House Realty Café, the day starts with the sound of the espresso grinder, the smell of fresh organic coffee and freshly baked goods, the morning paper ready on the porch and the local bagel baker delivering his goods around opening time. When Diane and Theo Glorie created their coffee house they imagined opening the door like they opened their home to the customers visiting our historic town and looking for a place to connect with the local community. Through the atmosphere they’ve created and their high quality of product they deliver, you’ll experience the love and commitment they infuse into every moment here. The layout, atmosphere and local art display (all art created from Diane herself), are visually engaging and colorful. Every aspect is carefully devised to encourage customers to congregate, meet with friends, make new friends, share their tasty offerings and create the energy that gives the Coffee House Realty Cafe its signature buzz. Emphasizing eco-friendly materials as part of their philosophy with clean lines, warm color palettes, relaxed seating, and carefully chosen decor – everything about this magical coffee house set against gorgeous gardens and historic Saint Augustine architecture, makes for an artful moment spent with friends. Come enjoy a board game, a stocked bookshelf, soft music and impromptu performances, laughter, coffee and conversation that elevates the art of your moments here.
47 San Marco Ave. • St. Augustine, FL 32084 ~ 904.209.5874 • CoffeeHouseRealtyCafe.com 21 LovingOurFood.com
GYPSY CAB CO. 828 Anastasia Blvd St. Augustine, FL 32080 904.824.8244 GypsyCab.com Price Range $10 – $30 Dine In or Take Out Accepts Credit Cards Free Parking FOOD Italian German Cajun Mediterranean Classical European Southern Oriental "Floribbean" Cuisine SERVING Urban Fare Family Fare Vegetarian Seafood Chicken Beef Pork Pasta Dessert
MENU HIGHLIGHTS Famous House Salad Fresh greens, kalamata olives, Swiss cheese, garbanzo beans, pepperoncini, hard boiled egg, house made croutons and the best salad dressing, our house Gypsy Chicken Baked breast of chicken filled with scampi butter and Swiss cheese, mushroom gravy. Served with mashed potatoes and vegetables House Made Desserts Tiramisu, Peanut Butter Pie, & Key Lime Pie
AMENITIES Takeout
WHAT’S SPECIAL ABOUT GYPSY CAB CO.
ATMOSPHERE Casual Family Friendly
Friendly Atmosphere Artistic Decor Wonderful Desserts
HOURS Sunday 10:30am ~ 10pm Monday 11am ~ 10pm Tuesday ~ closed Wednesday 11am ~ 10pm Thursday 11am ~ 10pm Friday 11am ~ 10pm Saturday 10:30am ~ 10pm
22 LovingOurFood.com
Cab Fare is back and better than ever! The final touches to our update are in place and we are rolling with the one, the ONLY Urban Cuisine game in town. It's a little of a lot… a blend of a lot of little influences. Our cab fare (daily menu) is prepared by a creative and innovative culinary team and "borrows" from Italian, German, Cajun, Mediterranean, classical European, Southern, Oriental, and "Floribbean" cuisines. Gypsy Cab Company has a reputation for being a casual restaurant with exceptional food that offers a unique dining experience. Located on Anastasia Island just over the Bridge of Lions. Hail yourself a ride over
and we'll see ya' soon!
828 Anastasia Blvd • St. Augustine, FL 32080 904.824.8244 • GypsyCab.com
23 LovingOurFood.com
HANGAR ONE BISTRO Northeast Florida Regional Airport 4900 US 1 North St. Augustine, FL 32095 904.602.6003 HangerOneBistro.com Price Range $15 – $45 Accepts Credit Cards Reservations through Open Table FOOD Mediterranean Polish Global SERVING Brunch Burgers Dinner Gourmet Lunch Seafood Steaks Dessert HOURS Sunday ~ 11.30am ~ 3pm Monday ~ closed Tuesday ~ closed Wednesday 11.30am ~ 3pm 5pm ~ 9pm Thursday 11.30am ~ 3pm 5pm ~ 9pm Friday 11.30am ~ 3pm 5pm ~ 9pm Saturday 11.30am ~ 3pm 5pm ~ 9pm
MENU HIGHLIGHTS Jumbo Lump Crab Cakes 3oz pan seared jumbo lump crab cakes, house-made caper tarter lemon sauce Hangar One Jet Burger 8oz burger brioche bun, cheddar cheese, bacon, mixed greens, tomato, red onion, roasted garlic aioli Veal Mushroom Schnitzel Veal Milanese, cremini mushroom demi, served over pasta of the day 14oz Ribeye Kitchen cut ribeye, confit fingerling potatoes, grilled asparagus, red wine reduction demi-glace Espresso Martini Apple Pie Martini
AMENITIES Beer & Wine Bar Seating Full Bar Live Entertainment
WHAT’S SPECIAL ABOUT HANGAR ONE
ATMOSPHERE Casual Classy Family Intimate Trendy Upscale
Drink Specials
24 LovingOurFood.com
Great Views of the Airport Runway Daily Specials
When we developed our concept for Hangar One Bistro, with its unique location at the runways and taxiways of Northeast Florida Regional Airport and its stunning views of the Matanzas Inlet and sunsets, we wanted to incorporate all these impressions in our food and drink creations. We combined the finest American cuisine with the flavorful, bold fireworks of spices and ingredients from our families’ kitchens in South America, Germany, France and the Middle East. Start your culinary journey at Hangar One Bistro. Take a seat, wind down, enjoy the amazing views while tasting our food creations and fine selection of wine, beers and crafted cocktails.
Northeast Florida Regional Airport ~ 4900 US 1 North • St. Augustine, FL 32095 904.602.6003 • HangerOneBistro.com 25 LovingOurFood.com
Star-Like
Bloom
by Angela Moonan
Chef Barry Honan continues to evolve his vision and his artful creations through food.
T
urkey and stuffing never made it to the Thanksgiving table in the Maglio-Honan house. Elizabeth Maglio wouldn’t hear of it. She never served yams and cranberry sauce either. Instead, she prepared the recipes her mother and grandmother had taught her. It set the stage for an Italian production every holiday season. Following tradition meant big family gatherings every week, but on holidays, well, it elevated to a whole other level. Elizabeth would call young Barry into the kitchen for prep. Barry would stir his mother’s tomato sauce and roll the meatballs. New Jersey may be a thousand miles away and many Michelin stars ago, but he can close his eyes today and smell that distinct aroma of his mother’s kitchen. It’s Chef Barry Honan’s earliest and cherished memories. It’s where he first began to wonder if there might be something to this cooking thing. Cultivating a love of celebrating and connecting around the table, for Barry, means the food is the star of the show. 26 LovingOurFood.com
kensho:
the unfolding, slow growth, often as a result of challenges Barry’s family moved around a lot when he was young. He couldn’t have known at the time that it would build within him a resilience for the journey to come. “My first paid job was in a breakfast diner. At 16 or 17, I was going to school and washing dishes part-time. Then I was invited to join them in their kitchen. Filling plates with eggs and bacon, the great American breakfast faire, was fun. I was good at it. That was a great job because it helped me see I could get paid for doing something I enjoyed. It made me want to know more.” Techniques and steps to creating certain dishes were being instilled in the young chef. The older Barry got the more passionate he became about the artistic side of food. By his mid-twenties it was clear to him that food was art, and that creating masterpieces of his own would be a lifelong pursuit. “I draw my inspiration from paintings, my travels, nature, the ocean, meditation, museums, reading books. I always want my dishes to create an experience. Something you’ll take with you, become a part of you. Once I was presenting some of my Japanese cuisine. Each guest received a vial of sand from a Japanese beach. I wasn’t sure at first if it was the right move. I took the risk and it paid off. It added dimension. It was a unique compliment and made the experience complete. People loved it.”
The Art of the Sous Chef Everyone’s journey has twists and turns. Some moments pass unnoticed. Others become a turning point, a sudden shift. The call came in January 2016. What was an offer of a lifetime for any chef, was an incredibly difficult decision for Barry. “When I got the offer to go to Le Bernardin, I was torn. Le Bernardin is an institution, a legend. But my family and I were here in Saint Augustine. Being with family is part of who I am. Being away from them for weeks at a time would be painful. My partner Lauren said, ‘You have to go Barry. This is going to change everything.’ I knew she was right. I also knew it would be a hard road. The commitment was given and what was, in my mind going to be one year, turned into four.” Becoming the sous chef for Le Bernardin in New York was a combination of feelings for Barry. He missed his family. “Daily, I would eat my slice of humble pie. After a bit though, immersed in the talent and mentoring around me, I found my tempo. It forever changed how the world viewed me, but more importantly, how I viewed myself. Learning new ways to create, innovative ways to cook, that is always my driving force. Living that life at that level, Michelin, it’s exhilarating, intense. I was living my dream, in pursuit of Mastery.” Every six weeks or so, Barry would return to Saint Augustine to be with Lauren and his daughter Charlie. “I always feel so alive when I’m in a big city. It’s a larger than life feeling. The undercurrent of
You can hear the smile in Chef’s voice when you ask him about what it meant when he came to the turn in the road leading him to the world famous Le Bernardin.
energy and creativity. The pulse. Everything feels more expansive. At the same time, my family was in Saint Augustine. It was tough. Then another turn in the road. Something happened that changed everyone’s lives forever. When the pandemic struck New York City it was devastating. Things got very scary. It was clear I needed to be with my family. I just was uncertain, like so many, of how that path back home would unfold. I’d invested six years with Genie McNally at The Floridian in Saint Augustine before I went to New York. It was natural for me to reconnect once I returned. “Mastery and perfection are never fully achieved. Beginner’s mind is vital for me as I am always learning, always knowing there’s more than one way to create. Knowledge is power. If you get stuck, convinced there’s one way to craft a sauce or present a plate, you’ve lost the magic that can truly take you to your next creative level.”
27 LovingOurFood.com
more >
Treated Like Royalty at The French Laundry If you’ve had the blessing of experiencing that feeling of “I’ve arrived,” it’s a sense of pride and humility all in the same moment. It was March 2021, Napa Valley. Barry was about to check off a big one on his bucket list. He took ten minutes to muster up his nerve as he stood at the threshold of the culinary mecca, The French Laundry. “That day changed me. It was another turning point for me. I spent the day foraging in their garden, picking microgreens, pulling carrots. I can smell the herbs, I can feel the soil right now. What an incredible experience. Spending time in their kitchen, invited to experience their pastry program, visit their wine fields… I had a smile on my face the entire time. They proceeded to feed me a twenty-course meal as I sat in Chef Thomas Keller’s office. It was surreal. After the handwritten cheque from Chef Thomas Keller came, paying for my dinner, I was invited to become their sous chef. It still feels like a dream. For a moment that tough choice presented itself once again. This time, I chose family and home, and returned to Saint Augustine more inspired than ever. Chef Barry Honan with Chef Thomas Keller at The French Laundry in Napa Valley
Together in The Ancient City Telling stories through food, creating art, connecting people through and to the Ancient city, elevating the industry, that is what’s next on the menu for Chef Honan. “We’re at an interesting crossroads in the restaurant and hospitality industry. No one is
entirely sure of what comes next. When I was last in New York a few weeks ago, the city seemed to be slowly percolating back to life. The prices on meat, seafood, certain specialty items could make it difficult to sustain an elevated dining experience. Yet I see Eleven Madison Park going vegan. People taking risks to try something new, to adapt, to differentiate. All we can ever really do is adapt. Adapt and aspire. Aspire to learn, to create, to venture. And God willing it turns our way.” Like family and great food, learning, refining, innovating, will always be a part of who Barry is. There’s no singular style that he claims as his own. Versatility allows him to venture and be inspired. His thirst for knowledge coupled with his natural gifts for pleasing the palate, has led him to incredible experiences around the globe. He’s now brought the culmination of his life, work, art, and experiences full circle, back to Saint Augustine.
The ultimate experience where art, style, grace and heart converge is what Chef Honan is orchestrating next. Lotus is his creative obsession and is slowly and elegantly unfolding. Soon, locals and travelers from near and far can experience the innovative flavor fusions and artistry of Lotus. The elegant, refined French cuisine combined with the diverse ingredients of Japan with Chef ’s 28 LovingOurFood.com
modern interpretation and creativity. The star-like bloom of Lotus is coming alive currently through curated events at The Floridian. The next event is slated for November, 2021. After that, ideally Chef will be transplanting his dream into a downtown Saint Augustine locale soon to be announced. “I’m blessed with the deep traditions and roots of a beautiful Italian mother who knew who she was and what mattered most. Family. Connection. Truth. And the truth is, we should all prosper. We all have amazing gifts to offer. Genie McNally, Matt Brown, Josh Smith, and so many others. I love collaborating with them all. There are so many incredibly talented people in this city. Crazy talented people! My wish is that by applying my energy, passion and craft, my devotion to family, my community, my team, we’re able to bring a James Beard Award here to the City of Saint Augustine. That shines a brighter light on all of us. If ever there was a time for the culinary community to rise together, it is here and now.”
A notebook rests on the nightstand in case a vision comes to Barry in his dreams. Many new creations have been born in just such a way. Right now, he’s harmonizing the ingredients and presentation of his latest dream. “It’s not finished, it still needs refining but I’m thinking of doing this dessert at the next Lotus dinner at The Floridian in November. I’d like to call it ‘hiyashi’ which means forest.” Thanksgiving is just around the bend. Families will be celebrating ‘round the table once again. We can all wonder whether Elizabeth Maglio knew what she was doing when she’d invite young Barry into the kitchen to prepare the spaghetti for the feast to come. Or perhaps she simply needed help and knew he’d oblige. All these years later as Barry prepares his next masterpiece, he crafts each plate with attention and care. No doubt a mindset that traces back for generations. Barry was asked ‘what’s for dinner this Thanksgiving?’ Well, we could all venture a guess at that. n
On the Horizon
29 LovingOurFood.com
CATCH 27 40 Charlotte St, St. Augustine, FL 32084 904.217.3542 CatchTwentySeven.com Price Range $14 – $30 Accepts Credit Cards Reservations Online FOOD Reimagined Southern Cuisine Seafood
MENU HIGHLIGHTS Minorcan Seafood Chowder A spicy clam, fish and bacon red chowder. Served with croutons Grits & Shrimp White cheddar and bacon grit cakes with braised collards, 5 pepper relish and sherry cream sauce
SERVING Seafood Vegetarian friendly Pork Chicken Pasta Southern Fare
Blackened Pasta with Local Fish Orzo pasta, cherry tomatoes, Tuscan kale and parmesan in a kale pesto cream sauce
HOURS Sunday ~ 11.30am ~ 9pm Monday 5pm ~ 9pm Tuesday 5pm ~ 9pm Wednesday 5pm ~ 9pm Thursday 5pm ~ 9pm Friday 5pm ~ 9pm Saturday 11.30am ~ 9pm
AMENITIES Historical location Full bar Open air seating
Deviled Egg BLT with Southern Fried Oyster Crispy corn fried oysters, house made tomato-bacon jam and local micro greens
ATMOSPHERE Casual Family Friendly
30 LovingOurFood.com
WHAT’S SPECIAL ABOUT CATCH 27 Freshest Ingredients Downtown Historical Location Featured in Southern Living and Travel and Leisure Magazine
Catch 27 stands in the heart of historic St. Augustine, Florida. We believe in preparing and serving fresh, locally caught seafood from the nation's 27th State. Executive Chef Joshua Smith orchestrates inspirations that delight the palate and celebrate all that is wonderful about Saint Augustine. Everything is created from scratch with seasonal ingredients and local produce. Our Fish, Shrimp, and Clams are caught in Florida waters, delivered fresh every day. The selection varies from Snapper to Sheepshead, Mahi Mahi to Triggerfish, and Flounder to Black Drum. Sea folk and Landlubbers will all find something they'll enjoy. 40 Charlotte St, • St. Augustine, FL 32084
~
31 LovingOurFood.com
904.217.3542 • CatchTwentySeven.com
SOUTHERN VIBES TASTING ROOM & WINE CELLAR 105 Murabella Parkway St. Augustine, FL 32092 904.814.8217 SouthernVibesWine.com Price Range $10 – $25 Accepts Credit Cards Free Parking Walk ins welcome
MENU HIGHLIGHTS
FOOD Globally Inspired Tapas
Royal Cheeseboard Classico Seasonal fruit paired with cured meats and chef's cheese selection
SERVING Revolving Wine Selection Dinner Lunch Dessert
Insalata Caprese Fresh mozzarella and roma tomatoes with basil and balsamic
Short Ribs Braised and served with hand cut steak fries Cheeseboards & Wine Flights Served on wine barrel planks
HOURS
Sunday ~ closed Monday ~ closed Tuesday 2pm ~ 10pm Wednesday 2pm ~ 10pm Thursday 2pm ~ 10pm Friday 12pm ~ 10pm Saturday 12pm ~ 10pm
AMENITIES Beer & Wine Bar Seating Internet Access Live Entertainment Live Music Takeout ATMOSPHERE Casual Cozy Relaxed
WHAT’S SPECIAL ABOUT SOUTHERN VIBES Advanced Level Sommelier Consultation Available Wine Pairing Dinners with Local Chefs Boutique & Small Production Wines Requests Accepted for Hard to Find Items House Made Desserts
32 LovingOurFood.com
The idea that spawned Southern Vibes Wine was years in the making by two families inspired by the love of wine. Alayna and Jamie and their spouses knew they loved wine and they yearned to know more about the craft. Alayna was the first to start her formal education excelling to an advanced level sommelier in a few short years. Jamie followed behind, just recently completing his intermediate level sommelier certification. After trips to Santa Barbara County and Napa Valley in California, Niagara Peninsula in Canada, and Umqua and Applegate Valleys in Oregon Alayna and Jamie decided they wanted to know and do more. They wanted to bring that same passion and knowledge to their home, St Augustine. They decided the best way to share their experience would be to bring the feel of the tasting rooms in wine country to their area.
Tasting rooms are relaxed and comfortable places where anyone can enjoy a glass of wine, discuss their experiences, and take home their favorite bottles to share with their family. They create a comfortable and educational environment that has a touch of southern hospitality for the community. Alayna has been known to favor wines from the Rhone Varietals, but she also loves a dry Riesling, and Jamie enjoys a decent Bordeaux blend. Southern Vibes Wine and Tasting Room offers you a small plate tasting experience with expertly trained staff. Come and enjoy a glass of wine in the relaxing atmosphere or take a bottle to go! Southern Vibes Wine and Tasting Room
105 Murabella Parkway • St. Augustine, FL 32092 ~ 904.814.8217 • SouthernVibesWine.com
33 LovingOurFood.com
Do you have a good story to tell? You're Invited to join us in the next Loving Our Food guide. Please inquire by emailing Angela@LovingOurFood.com. We look forward to helping your restaurant and your staff prosper!
