Riverside newcomer Café Freda delivers a diverse menu in a comfortable, casual setting. Prices are reasonable and Chef Brian Freda and Sous Chef Kyle Cobb's "global comfort food" draws inspiration from Asian, Indian and Mediterranean cuisine.
Creative entrées, sandwiches and salads, along with a small (but sufficient) beer and wine selection, make it a good fit for brunch or lunch with friends or a quiet date night.
On a recent lunch visit, I ordered the veggie curry ($9) — chock full of potatoes, carrots, peas and cauliflower simmered in a yellow curry sauce ladled over fluffy basmati rice and topped with toasted almonds, mango chutney and a sprinkle of scallions. Not overly spicy, the crunch of the almonds and the sweetness from the chutney added complexity to the vegetables and rice.
The Asian pork bahn mi ($8) with house pâté, pickled daikon, carrot and cucumber, Sriracha mayo spread and fresh cilantro was tasty but felt inauthentic on a soft roll instead of a traditional crunchy baguette. Since it came with no side item, I ordered the mac 'n' cheese ($3). Next time I'll try green pasta salad or maybe black beans and rice.
For dinner, Café Freda had run out of a few items, so options were somewhat limited. The slow-roasted (in local beer, mind you) Cornish hen ($16) was a solid choice. Accompanied by a slab of moist, savory bread pudding and crisp, fresh green beans, it was quite filling.
Wanting to end on a sweet note, I ordered the fruit crisp ($5), but was tempted by the ginger snap banana pudding. The top layer in the small ramekin was not crisp or crumbly as I'd expected, but hard like a very thick cookie. After forcing my spoon through this crust, I uncovered a few bites of unimpressive chopped cinnamon apples.
Café Freda is open 11 a.m.-9 p.m. Tuesday-Saturday and 10:30 a.m.-2:30 p.m. Sunday for brunch. It's easily accessible by foot or bike for locals, but ample parking spots exist in …
Step up to The Swedish Bistro Food Truck and fall into Scandinavian culinary nirvana.
Swedish Chef Karen Asmus Herke and her husband, Andre, teamed up with former Taverna Sous Chef Johnny Lee Weeks. The Herkes have worked in restaurants in Sweden, Germany and France, and Karen owned her own eatery, Sorgardens Gastgiveri in Linkoping, Sweden.
"Even though Sweden is recognized as one of the best culinary countries in the world, the most difficult part is getting people to try Swedish food, since it is not very well known in the U.S.," Andre Herke said. "The response has been great so far. We have only been in business for a couple of months, and we have many returning customers, which is a positive sign."
Like many, I'd never experienced Swedish meatballs or gravlax outside of an IKEA store's cafeteria, but once Swedish Bistro arrived, I was ready to sample offerings not available anywhere else in Jacksonville.
The Swedish meatballs ($8) — the truck's best-selling item — are served with a flavorful brown cream sauce, a mound of mashed potatoes, tangy pickled cucumber slices and a dollop of lingonberry jam. The contrast of ingredients makes a highly satisfying dish.
Also popular is the cold salmon wrap ($8): a tortilla stuffed with cold-cured salmon called gravlax, a Swedish honey mustard dill sauce, lettuce, tomatoes and red onion served with a side of potato wedges.
The Viking dog ($7) rolls up a beef hot dog, creamy dill shrimp salad and mashed potatoes in a wrap.
Vegetarians can try the black bean veggie burger ($8) with beet slaw, lettuce, red onion, pickled cucumbers, tomatoes and a side of potato wedges. The truck recently debuted veggie rolls ($8) — a colorful ratatouille of eggplant, squash, tomatoes, onion, garlic and red peppers fried in crisp eggroll-like skins and served with a mint and cumin yogurt dipping sauce. A heap of shredded-cabbage-and-carrot salad is served alongside two rolls.
Swedish chocolate balls …
Surrounded by art and culture inside and out, The Café at The Cummer offers a relaxing escape from a busy day — and with the addition of an outdoor deck, dining beneath an oversized oak tree has never been easier.
The Café's menu features fare from several local purveyors, such as bread from The French Pantry, coffee from Bold Bean Coffee Roasters and vegetables from Blue Buddha.
Start with the tomato bisque ($5) with boursin cheese crouton. Also warm and comforting is mac 'n' cheese ($8), a hearty portion of elbow noodles mixed with a creamy blend of cheddar and gouda, then topped with a layer of crispy parmesan panko pieces. (For an additional $1, you can add bacon, caramelized onion or truffle.)
Use your bisque to dunk the Southern grilled cheese ($10) — a stack of thick green tomato slices and rich sheep's milk manchego cheese pressed between slices of buttery French Pantry bread.
Seafood fans will enjoy crab cakes ($10) served atop a sweet corn relish. With hardly any filler, the pair of plump cakes is drizzled with a sweet-and-spicy red pepper remoulade. (Tip: Crab cakes can be added to any salad.)
A chopped kale salad ($8) mixed with slivered Marcona almonds, red onion, golden raisins, diced bacon and goat cheese crumbles makes a colorful, tasty impression tossed in a citrusy housemade lemon-thyme vinaigrette and topped with two oversized pieces of crisp flatbread.
The massive quinoa and black bean chef's garden veggie burger ($9.50) arrives on a soft French Pantry bun, piled with sweet caramelized onions, a juicy slab of tomato, lettuce and roasted red pepper aioli. The combination of quinoa, a fluffy grain high in protein and fiber, and black beans provides a filling meal.
Sandwiches are served with orzo salad, napa cabbage slaw, house salad, chips or fruit.
Dessert options include homemade cookies ($2), a rich molten lava cake ($5) and my personal favorite, rosemary lemon squares ($4).
Perhaps most …
In a spot locals mobbed for two decades as the former Sun Dog Diner in the bustling Beaches Town Center now sits a hip, beachy taqueria.
Owner Al Mansur, of Al's Pizza area restaurants fame, opened Flying Iguana's doors Oct. 28, after spending more than a $1 million in renovations.
In the kitchen is Chef Josh Agan, a New England Culinary Institute graduate, who concocts an ambitious menu of Latin American-inspired dishes.
Upon being seated, we were quickly supplied with complimentary chips and two homemade salsas; I favored the spicy verde to the milder roja. Shortly after we ordered tableside guacamole ($9) and chips, a cart containing all the requisite ingredients to concoct the creamy avocado goodness was wheeled up.
We tried the sweet corn tamale cakes ($10), topped with smoked salmon, crema and ancho chile sauce, and chorizo-and-potato empanadas ($8). Portions were generous — three tamale cakes and four empanada halves. The sweet, moist tamale cakes proved more flavorful than the somewhat dense empanadas.
With 11 tacos from which to choose, I opted for three: crispy pork belly ($4), Dirty South ($3) and five spice shortribs ($4) with homemade kimchee. The pork belly was flavored with a sweet rum-and-Coke glaze and accompanied by chunks of watermelon, pickled onions and a sprinkle of cotija cheese, while the Dirty South (a thick, creamy pimento cheese sauce, black-eyed peas, fried green tomatoes and arugula) tasted like Southern comfort food wrapped in a flour tortilla.
I enjoyed the flavor and texture combinations of my tacos, even if they were a bit messy, as evidenced by many fallen bits strewn about the table.
The habanero mango glazed swordfish ($22) atop creamy sweet potato purée with fried green tomatoes and garlic spinach was tasty, and large enough for two meals.
For dessert, the sharable stuffed churros ($7) stood out. Crispy and cream-filled, these doughy sticks were generously dusted with cinnamon and sugar, …
The large, open kitchen in the back of Moxie Kitchen + Cocktails bustles with activity — and energy. Chef Tom Gray, formerly of San Marco's Bistro Aix, opened this exquisite two-story spot in November with wife and business partner Sarah Marie Johnston.
You can see the thought put into Moxie's details, from rustic tree-stump-like salt and pepper shakers to steampunkesque light fixtures to ice cubes customized to the shapes of individual drink glasses.
The fried cheese curds starter ($7), accompanied by a slightly spicy ranch dip, paired well with pre-meal cocktails.
Moxie's oysters ($3 each) were the freshest I'd ever tasted, and I'm a self-proclaimed oyster fanatic. I ordered two from each coast — they arrived with lemon wedges, a flavorful pink peppercorn apple mignonette sauce and housemade cocktail sauce.
My favorite item of the evening was Dr Pepper-glazed short rib ($20) with buttermilk mashed potatoes and shaved vegetables. The beef was tender and juicy, and the sweet glaze contrasted nicely with the creamy mound of potatoes.
The chicken pot pie ($16) topped with fried sage leaves was loaded with chunks of chicken, asparagus, carrots and lima beans. The crust was melt-in-your-mouth good, yet not so flaky it fell apart.
From eight side item offerings ($5 each), the Brussels sprouts tossed in bacon vinaigrette were crisp and flavorful, and the mac 'n' cheese hit the right blend — neither too sharp nor too creamy.
The dessert menu includes whoopie pies (2 for $8), various malted milkshakes ($6) and traditional favorites with a twist, like chocolate mint-infused crème brûlée and pound cake with candied kumquat compote.
The pleasantly sweet apple hand pie ($8) was served with a scoop of vanilla ice cream and salted custard with a brûlée top. The peanut butter mousse stack ($8) was ridiculously rich (even sharing, we couldn't finish it), with layers of peanut brittle, peanut butter mousse and silky chocolate accompanied by …
Off the beaten path in Mayport Village lies a hidden gem with remarkably fresh seafood, reasonable prices, outdoor seating and speedy, friendly service.
Upon arriving, we found a sprawling counter with fresh fish and seafood galore. Looking to our left, we saw an oversized menu hanging above a smaller counter.
We ordered, then took our number and headed outside to a spacious covered deck overlooking the river. A nice breeze wafted through the air as we sat down to the sounds of Jimmy Buffett and seagulls cheerfully gawking in the near distance. Our lunch arrived minutes later.
I was impressed that, for $5.99, I could get a dozen steamed oysters with cocktail sauce, melted butter and a lemon wedge. After devouring all 12, I dug into my blackened scallop basket ($10.99), overflowing with crisp crinkle-cut French fries, a cup of coleslaw and two hushpuppies. Believe me when I say that these were some of the freshest, most perfectly cooked scallops — my plastic fork cut right through them! — I've eaten in a while. And the slightly sweet hushpuppies had nice crunchy exteriors and warm, moist centers, and were accompanied by a mild Thai chili dipping sauce. The coleslaw deserves praise, too, as it was lightly dressed instead of being slathered in mayo like at some restaurants.
If fries and coleslaw aren't your thing, there are other side items for $2.99, including fried okra and buttermilk ranch, a twice-baked potato, bacon black-eyed peas and green bean medley.
It was my first visit, so I was interested in exploring the menu further. The shrimp po'boy ($10.99) — available with grilled, blackened or fried shrimp — looked tempting. A soft, oversized hoagie roll was stuffed with shredded romaine, juicy tomato slices, rémoulade and freshly breaded shrimp (we ordered it fried). While messy, it was also bursting with flavor.
The shrimp tacos ($10.99) are also winners. Tossed in a datil pepper sauce, the shrimp were bite-sized, and the basket they …
Concealed within a unique town-within-a- town called Yukon lurks a simple seafood shack surrounded by bikers, sailors, lumberjacks and Baptists. This is the culinary story of J.L. Trent's Seafood.
Inside you'll find a communal experience where leather-clad bikers from neighboring Murray's Tavern down two-for-one beers while legions of gray-haired Christians from the fundamentalist Baptist church across the street pass tartar sauce to a table full of workers from the nearby lumberyard. This strange juxtaposition of parallel universes seems to mimic the curious and harmonic ocean world from which the restaurant's menu originates.
Aesthetics aside, a growling stomach must be tamed. After consulting the menu and a chalkboard full of specials, I order a classic combo platter ($15.99), which will allow me to savor several items — oysters, scallops and clam strips. Since it's January and New Year's resolutions are still fresh, I opt for baked instead of fried seafood, except for the clam strips, which only come fried. Platters are served with glorious little golden hushpuppies and two sides. Sadly, mac 'n' cheese isn't an option, and I'm not feeling like a hefty baked potato or the standard crinkle-cut fries, so I pick grits and collard greens.
I also order a mahi sandwich ($9.99) and side of fried shrimp ($5), because who comes to a place like this and doesn't get shrimp? The sandwich — a hoagie housing leafy Romaine, tomato, pickles, onions and Trent's secret sauce, was decent. The sandwich may have worked better with a smaller ciabatta roll, as the hoagie-to-mahi ratio did not quite find a proper equilibrium. And sadly, the shrimp didn't win me over, either. The batter could have been crisper and a bit more flavorful. I've had better.
That said, the seafood on my platter tasted fresh and the collard greens were particularly saporous. Worth noting: The tangy tartar sauce was thick and creamy, and flecked with relish — just how I like it.
Food, beer and a sense of community: three of my favorite things. And in keeping with that trio, Riverside brewery Intuition Ale Works has embarked on its first publishing journey. The finished product, Cooking with Intuition, is a stunning hardbound collection of recipes incorporating locally crafted beer by area chefs, home brewers, food truckers and Intuition's own Mug Club members.
The book is co-authored by Intuition general manager Cari Sanchez-Potter and creative projects coordinator Robin Rutenberg, but it's local photographer Laura Evans' keen eye and attention to detail that really sets it apart. These 288 pages are as much a coffee-table book as a must-have recipe index.
"Cooking with Intuition isn't just for folks who enjoy cooking or for people who are major craft beer snobs," says Sanchez-Potter. "The book is much more than that. It's about shining a spotlight on our amazing culinary community and highlighting all the creative talent we have here in Jacksonville, using beer as a lens."
Throughout the book's 80-plus recipes, beer-as-common-denominator proves to be quite a versatile ingredient, offering chefs myriad flavor and complexity options. "Our brewers at Intuition brew so many styles of beer that cooks have a lot of options for using [them] in their dishes," Sanchez-Potter says. "Stouts add a subtly sweet and malty flavor to long-simmered stews or slow braises; the carbonation in certain brews adds lift to foods like hushpuppies or fish-and-chips; and hoppy beers like IPAs lend depth to brines, marinades and sauces."
For some people, Cooking will serve as an introduction to beer-infused cuisine, but it's also designed to help more experienced cooks break free of their culinary comfort zones, Sanchez-Potter says. Recipes range from the über-simple (stout floats, with Intuition's Truck Stop Stout topped with ice cream) to multi-step, restaurant-quality dishes like Black Sheep Chef Waylon Rivers' King Street BBQ pork belly with …
Know that feeling you get when you try a new place and enjoy it so much you want to shout it from the rooftops to every food-loving soul you know? I'm going to be that girl.
Excellent sashimi and Japanese fare have been hard to nail down in Jacksonville, but I've finally unearthed a gem that's nestled off San Jose in a Carrabba's strip mall, of all places. Had two people not mentioned Kazu to me, I'd have never set foot in there, due to that location. Upon entering, however, I saw a place that's spacious and spotless, with a modern feel and comfortable vibe.
Open for two months, Kazu has a menu that offers a delightful variety of Japanese comfort food, including a variety of soups, dumplings, sushi bar appetizers, salads, bento boxes, sushi, maki handrolls and sashimi. Prices are fair and the servings are abundantly portioned and artfully plated.
We started with agedashi tofu ($4.50), pork gyoza ($4.95) and Kazu sashimi salad ($9.95). I highly recommend the tofu. These soft soybean cubes are fried in a tempura batter then served afloat a slightly sweet yet salty dashi, a soup-like stock. The pan-seared gyoza dumplings ($4.95) were good but not as memorable as the tofu. And the colorful salad had plenty of fresh pieces of sashimi, sliced avocado, mango, carrot and red onion, tossed in a light yuzu vinaigrette. It was refreshing and perfect for sharing.
On the sushi menu, I was immediately drawn to the Dancing Eel ($7.95): eel, shrimp, seaweed salad, creamy avocado and spicy mayo. So many of my favorite things all rolled (no pun intended) into one! It was solid. My next order was the Spider ($7.95), which touted tempura soft-shell crab, avocado, cucumber, a sweet eel sauce and tobiko on top.
Sushi and apps aside, I can't stop thinking about the Chirashi ($15.95) — the most remarkable dish of the evening. An absolutely gorgeous rainbow medley of amazingly fresh sashimi garnished with an edible flower, pieces of tamago omelet, colorful pickled daikon …
While food trucks have become wildly popular in Jacksonville in recent years, on the other side of the ditch, they've not been so welcome. But last week, after a two-year campaign by food-truck advocates, the Jacksonville Beach City Council finally agreed to allow the trucks to operate within city limits, at least during a 14-month pilot program.
There are limitations: Food trucks have to get permission from property owners to set up shop (they can't use vacant or noncommercial land), and they can't do so within 100 feet of brick-and-mortar restaurants. They have to apply for a permit at City Hall and pay an annual business tax ($79.20). They have to shut down by 3 a.m., or by 10 p.m. if they're close to residential properties.
But at least it's something. "There is so much creativity coming out of these food trucks, and there is some really, really good food," says Councilwoman Chris Hoffman, who championed the food truck cause.
She's right — and I've tasted it firsthand. On The Fly Sandwiches ‘n' Stuff chef Andrew Ferenc serves freshly seared ahi tuna over crunchy napa cabbage slaw that's topped with pickled ginger and a sweet chili sauce. Chew Chew has a flavor-packed Korean short rib melt with smoked provolone and diced kimchi slaw. And just last week I tried beet fries (yes, that's a thing) from Funkadelic. Verdict? Delicious. And it's just the beginning. Jax Beach residents will soon have all kinds of innovative culinary options to choose from, and that has foodies like me chomping at the bit.
(Disclosure: My fiancé Mike Field and I manage the Jax Truckies Facebook group.)
That's because food trucks offer room for experimentation. Consider this: Long-time Beaches resident John Stanford and his brother Jeff opened a food truck in the summer of 2012 in an effort to get the name of their then-under-construction brick-and-mortar restaurant, The Salty Fig (now The Blind Fig), out to the masses. The Blind Fig's wildly popular pork belly and …