Ever get that yearning for pizza and need to tame your hunger ASAP? Look no further than Your Pie, a fast-casual chain with a new Fleming Island location. Custom pizzas piled high (no skimping here!) with your favorite toppings are ready in a mere five minutes, thanks to a 600-degree pizza oven and nimble staff.
It's often difficult to get a group to agree on pizza toppings: Some begrudgingly pick off mushrooms and pepperoni, while others secretly wish for garlic and pineapple. Good news, picky pizza fans: Your Pie offers personal-size 10-inch pie.
While casual, the interior feels much nicer than similar assembly-line style spots like Chipotle, Moe's and Subway. Seating is abundant, and I foresee many families stopping in after Little League games or swim practices. Grownups will appreciate beer, wine, sangria and free Wi-Fi.
With more than 40 toppings (add as many non-meat toppings as you'd like without additional cost), eight sauces and nine different kinds of cheese, Your Pie caters to the tastes of all pizza lovers. Even food allergies are given serious consideration: Gluten-free pies are cooked in their own pans, and there's an option for dairy-free vegan cheese.
The crust is light and chewy without being too thin or too thick, and the edges maintain a perfect crispness. I had trouble choosing from eight sauces, but I enjoyed the flavorful sun-dried tomato pesto. On another recent visit, I tried the pizza sauce, then added shredded mozzarella, sliced tomatoes, jalapeños for kick and bacon (because, well, it's bacon).
Not in the mood for pizza? Several paninis and bread bowl salads await. I enjoyed the caprese: slices of fresh mozzarella, leafy spinach, tomatoes and shredded basil with extra virgin olive oil and a side of balsamic dressing, served in a baked pizza dough bowl.
Your Pie touts a Coca-Cola Freestyle machine, allowing for several clever soda flavor combinations, like orange vanilla Diet Coke or raspberry Sprite.
In the heart of Riverside lies a casual yet borderline hip café, complete with free WiFi and a self-service bottomless coffee station.
Breakfast is available even at lunchtime, which is a bonus. Sometimes you just want (OK, need) an omelet, eggs Benedict or French toast in your life after a hectic morning has passed.
In addition to a clever build-your-own omelet selection, Cool Moose's menu boasts four Benedicts — traditional, smoked bacon and tomato, smoked salmon, and veggie.
Daily specials are scrawled across a blackboard, including the homemade soup selection. A recent offering, the Desayuno de Costa Rica, caught my eye: a breakfast platter with scrambled eggs, chorizo and cheddar on a grilled corn tortilla, topped with tomatillo salsa and accompanied by sweet plantains, black beans and rice.
The lunch sandwich options run the gamut — Cuban, chicken salad croissant, ham and brie panini with maple mustard, half-pound Angus burger with sharp cheddar, a gyro with tatziki, and a classic Reuben, to name a few. The chicken salad croissant, made with all white meat, is tossed with crunchy celery, red onion, walnuts and a slightly sweet honey mayo. Complement the sweetness with a side of garlicky truffle fries.
For vegetarians, options include a veggie burger on herbed focaccia bun, a marinated grilled portobello panini with roasted red pepper, provolone and sweet basil pesto (which pairs nicely with a side of crisp sweet potato fries dusted with sugar), and a grilled cheese sandwich.
Cool Moose's buttery Texas-style toast makes for a simple yet satisfying grilled cheese. You can add slices of tomato or crisp bacon if the mood strikes. Or pair your 'wich with a cup of soup for dunking.
Open 7 a.m.-3 p.m. Tuesday-Friday, 8 a.m.-4 p.m. Saturday and 8 a.m.-2 p.m. Sunday, Cool Moose can be counted on for an inexpensive, laidback bite. On the weekends, the outside tables fill up fast with patrons — mimosas in hand and pups …
For 17 years, Chef Andrew Ferenc has found comfort in the kitchen. For the past two-and-a-half years, that kitchen has been one he happily calls his own — and it's on wheels.
Ferenc's popular food truck, On The Fly Sandwiches & Stuff, recently claimed three awards at the June 15 Jax Truckies Food Truck Championships in Downtown Jacksonville. Competing against 13 other trucks, Ferenc offered smaller portions of his bestselling items. (Full disclosure: I am one of the founders of Jax Truckies.)
After a blind tasting of nearly three dozen items from the competing trucks, a panel of six judges named On The Fly, or "OTF" as regulars call it, the 2013 Overall Champion.
OTF also snagged two more awards — the Sweet Tooth, for its addictive sweet-and-salty chocolate caramel peanut butter pretzel bars, and the People's Choice, as determined by fans at the event via ballot. OTF won the Overall and People's Choice awards in the 2012 inaugural competition.
OTF's bestsellers include the overloaded sweet potato planks (with melted blue cheese, braised pulled pork, sliced scallions and the signature On the Fly sauce, a sweet chili and cilantro aioli) and firecracker sesame-seared ahi tuna (over crunchy wasabi napa cabbage that's drizzled with sweet-chile-and-soy glaze and pickled ginger).
Weekdays, you can enjoy these items near the new Duval County Courthouse in a lot at the corner of Adams and Jefferson streets, where OTF parks. The area is outfitted with covered tables and chairs. When the weather's right, a line can form quickly. But be aware: It moves fast.
"Don't be intimidated by the long lunch line," Ferenc said. "We pump out orders in less than 10 minutes!" "On the fly" is restaurant lingo for creating an order fast.
Aside from a recent batch of Butterfinger crème brûlée cups, his latest hit is a sweet-and-spicy avocado tostada with shredded lettuce, sweet corn, scallions, black beans, OTF sauce and a dash of …
Bagel Love has proved to be a popular go-to for carb-lovers. Seven days a week, the crew rises early to prepare breakfast and lunch items.
Early in the day, there are upwards of 20 varieties of bagels in both savory and sweet options like whole-grain everything, asiago, jalapeno, sun-dried tomato, poppy, salt, cinnamon crunch, blueberry and sesame. Dense and chewy, the bagels are best enjoyed fresh. Popular flavors sell out quickly, especially on the weekend.
No matter which of the 12 cream cheese flavors you pick, Bagel Love slathers it on generously. Personal favorites include the slightly spicy jalapeño, horseradish bacon and garden veggie, which is loaded with chopped vegetables.
Not into cream cheese? The bagel sandwiches are piled high. I'm full until mid-afternoon after downing a Cali Love (bagel or bread, choice of cream cheese, egg, avocado, tomato and sprouts) for breakfast. And the Spinshroomagus (say that five times fast), complete with egg, spinach, mushroom, asparagus and melted Swiss on a bagel, bread or wrap, is a tasty, veggie-packed way to start your day. There's even a pizza bagel, which I think is an acceptable way to sneak pizza into your morning routine. Or you can concoct your own sandwich.
While I'm not usually a sweets-for-breakfast type, the fluffy baked muffins in mouthwatering flavors like blueberry with a sugar-crumb topping, strawberry cheesecake, banana and chocolate chip, tempt me every visit.
If you enjoy iced coffee, the ice cubes here are made from coffee, so no watered-down java drinks. Also tasty is the dessert-like java chip blended iced coffee beverage, flecked with chocolate chips. There's fresh-squeezed orange juice and lemonade, too.
Bagel Love offers creative specials, like a red velvet bagel with honey vanilla cream cheese, fried bologna sandwich with lettuce and tomato, wedges of calamondin cake and an Asian ginger chicken wrap. Also gracing the menu daily (for those carb-conscious diners) are …
After three years as a civil engineer, Grace Kernan found office life to be mundane — except when someone was celebrating a birthday. She eagerly baked everyone's cakes, tailoring the theme and flavor of the cake to the lucky birthday boy or girl.
Fast-forward to 2013: Kernan is now following her passion, recently opening Liberty Bakery in an old Skinner's Dairy Store at the corner of Bowden and Parental Home roads. She keeps busy five days a week whipping up everything from scratch: bread, cupcakes, cookies, cakes and pastries (get the croissant-like, flaky sticky buns with cinnamon and sugar). Every carb, even the English muffins and biscuits, is prepared fresh from scratch.
"Making food for someone really is a nice way to share how much you care about their well-being — even strangers!" Kernan said.
Strangers-turned-regulars scarf up warm cinnamon rolls, vanilla bean scones, seasonal berry streusel muffins and savory breakfast sandwiches (the bacon, egg and cheese on sour cream biscuit is my kind of morning starter!).
Six sandwiches are available at lunchtime and tout witty names like Abra-Ham Lincoln, Red, White & BBQ, Johnny Apple-Cheese, We the Pesto, and Two If by Brie. We the Pesto won over my tastebuds — homemade bread toasted and topped with shaved chicken, pesto aioli, vine-ripened tomatoes and a tangy balsamic glaze. In addition to these patriotic choices, there are salads and soups. Favorites include French onion, sherried tomato and creamy tortilla.
Kernan's father was in the Navy, so patriotism has always been important to her family. And while she can't pinpoint when her love affair for baking began, she quickly recalls her first specialty cake. It was in the shape of a rock, and Kernan iced the words "Mom Rocks!" on it for Mother's Day about nine years ago. And the rest is history.
As for sweets, there are abundant offerings. Cake is available by the slice (the fluffy carrot cake will change your life), and …
When a restaurant deems the first day of the week "Moonshine Monday," it makes a favorable impression.
Riverside's Southern-style gastropub, The Salty Fig, is celebrating six months in business as a brick-and-mortar restaurant. It began amassing a following about a year ago as an upscale food truck serving Southern favorites like creole shrimp and cheese grits, ratatouille sliders and cochon de lait.
It's obvious that owners (and brothers) Jeff and John Stanford have put a lot of thought into the interior. The softly lit bar area features a long community table crafted from the restaurant's rafter wood. Exposed brick walls and high ceilings are found throughout, and there are some spots near the kitchen to watch the chefs in action.
While simple, the edamame tossed with hickory-smoked sea salt is oddly addictive, as are the crunchy homemade chips topped with a rich gorgonzola fondue, balsamic glaze and chives.
My go-to lunch is The Melt: basil pesto, artichoke hearts, grape tomatoes, peppery arugula and melted provolone pressed between two slices of buttered toast, accompanied by your choice of salad or fries.
Another favorite is blue pear salad: mixed greens, sweet d'anjou pear slices, juicy blueberries, Maytag blue cheese crumbles and slivered red onions, tossed in a tangy lemon thyme vinaigrette.
For dinner, start with a cup of the signature gumbo — it's thick, slightly spicy and full of okra, shrimp and Andouille sausage, then topped with rice and scallions.
Mayport shrimp, creamy stoneground goat cheese grits, Creole trinity (onions, peppers and celery) and New Orleans barbecue sauce make for a flavorful dish — and one of the best versions of this Southern specialty in town.
Consider ordering one of the daily specials Chef Jeff whips up. The recent lamb wontons were unforgettable: braised lamb shank with parsnip puree, butternut squash, shiitake mushrooms, arugula and a slightly sweet pear-port gastrique.
How can you not love a restaurant that shares its name with a delicious dessert made from three different milks?
Owners Eddie and Irene Sweda opened Tres Leches at the corner of Stockton and Myra streets in historic Riverside eight months ago, after relocating from Springfield.
Selling more than just sweets, Tres Leches is open for breakfast, lunch and a light dinner. The Swedas' passion for creating good food is contagious, and Irene Sweda's tried-and-true Venezuelan recipes are made from scratch.
One standout that I haven't had anywhere else in Northeast Florida is the arepa: a round hand-held corn cake that encases your choice of fixings. I've found that butter, black beans and queso blanco make for a nice light breakfast or lunch. It's a bit messy, but the outer corn cake proves sturdy enough to support the fillings. (Insider tip: You can order breakfast items like egg and cheese as fillings.) Wash it down with Tres Leches' freshly made House Lime-n-ade that's refreshing and not too sweet.
The menu features pastries, quiches, artisan breads, sandwiches, cakes and homemade soups. I stumbled upon something on my last visit that's worth sharing: On the third Saturday of each month, Tres Leches offers a $15 three-course brunch, with a choice of coffee, tea or fresh-squeezed orange juice (with complimentary refills).
I tried the brunch recently and was impressed. First up was a spreadable Mediterranean mousse with a stack of crisp crostini. The mousse reminded me of a Greek-inspired, five-layer dip that had been blended together. The feta, olives, onion, cucumber, yellow squash, sun-dried tomatoes, peppers and spices fused perfectly.
From the three entrée options, I chose the asparagus, leek and gruyere quiche, but I also snagged a few bites of the tuna and orzo salad. The tuna, flown in from the West Coast, was fresh and flavorful. Full from the first two courses, I was pleasantly surprised by the simplicity of the dessert: A trio of lemon …
I think of Three f(x) as a grownup's dessert wonderland — a kid-like setting with bright décor and Asian pop music. The ice cream, made to order on a cold circular slab, is whipped up right before your eyes — talk about fresh.
Three f(x) stands for Fresh Fun Fruit treats, or three "effects." I enjoy all three. Offerings include homemade ice cream, Asian-style fish-shaped waffles called taiyaki and an assortment of hot and cold coffee beverages. Everything is made-to-order. The unique ice cream flavors include red bean, coconut, espresso, green tea, blackberry and kiwi. The smooth, refreshing green tea is one of my favorites.
Two mix-ins are included in the price of your ice cream. I'm a mochi pieces and white chocolate chips type of girl, but you can choose sprinkles, gummy bears, Oreos, fruit toppings and more.
On my most recent visit, I ordered a small (I'd hate to see a large!): three generous scoops in a freshly made waffle bowl. You won't find any preservatives, powdered artificial flavors or chemicals; the owners take pride in offering natural ingredients and fresh fruit. (Watermelon ice cream didn't work out; the actual watermelon wasn't ice-creamable and they refused to use artificial watermelon flavoring.) The friendly young man who whipped up my honeydew ice cream showed me the chunks of just-cut honeydew before he began working his magic. I chose whole milk, but you can also opt for nonfat milk, lactose-free almond or soy, or yogurt. If you're with a group, share the elaborate patbingsu, a popular Korean dessert made from shaved ice, topped with an assortment of goodies.
The warm taiyaki waffles are often stuffed with sweet fillings, but there are other savory choices like ham, bacon, egg and cheese, or beef frank and string cheese. My filling of choice is Nutella … what's better than a piping- hot waffle, crispy around the edges but chewy in the center, in the shape of a fish, with a creamy hazelnut spread inside? …
Sunday afternoon (live music on the deck 4-8 p.m.)
Whitey’s Fish Camp, 2032 C.R. 220, Orange Park
Nothing quite says summer like a low-country boil on the water. With live music wafting through the air, a breeze blowing through your hair and a frosty beverage in your hand, Whitey’s is the perfect spot to unwind. Shrimp are served with pieces of potatoes, spicy sausage and corn on the cob — a finger-licking-good spread, bebe.
DIPPED SOFT-SERVE VANILLA ICE CREAM CONE
Dreamette, 3646 Post St., Murray Hill
Price: $2.40 for a small cone
Cones, shakes and banana splits, oh my! This neighborhood spot is perfect for cooling off on a hot summer day — good thing the cones have a little plastic drip-guard. The soft-serve vanilla is dipped in your choice of flavored coatings (butterscotch, cake batter, chocolate, etc.). For 65 years, Dreamette has doled out sweet delights to adults and children alike. Portions are generous, prices are reasonable, it’s all delicious — and because of that, you’ll usually find yourself waiting in line. Bring a wad of dollar bills: Dreamette only takes cash.
THE JACK DEL RIO GRANDE SUB AND LARGE SWEET TEA
Angie’s Subs, 1436 Beach Blvd., Jacksonville Beach
Price: $6.45 for a 10-inch sub
Warm turkey, roast beef, crispy bacon, melted provolone, sautéed mushrooms, crunchy barbecue Frito chips and spicy ranch dressing on a toasted white or wheat hoagie roll (your choice) make for a perfect pre- or post-beach lunch. Douse it with one of the squeeze bottles of tangy Peruvian sauce and pair it with a bag of chips. Fill up your cup from an oversized vat of award-winning sweet iced tea. The atmosphere’s laid-back with mismatched tables and chairs and an authentic, casual, easy-going …
For the past two months, Simply Sara's has settled into its new digs in a historic Colonial Revival building in Ortega, once home to The Village Store restaurant. After relocating from an unassuming Murray Hill strip center with no seating, the new spot offers seating for about 100 inside and outside.
Celebrating two years in business, Simply Sara's is family-owned-and-operated, and emphasizes simple Southern comfort food in a laid-back family-friendly atmosphere. Many neighborhood residents frequent the spot with kids in tow.
"We want to remember everyone's names," co-owner James Mangham said.
While you will find families, you won't find processed foods, anything dumped out of a can or anything that needs microwaving. Everything's created fresh, using Mangham's tried-and-true family recipes, like his great-aunt's barbecue sauce and his mother's pimento cheese spread. All of the salad dressings are made in-house. His wife, Sally, specializes in desserts like cookies, cakes and pies.
Intrigued by the eggplant "fries" with homemade ranch, I ordered a basket and received a heaping portion of thin, seasoned, cornmeal-dusted eggplant strips — I gobbled them in record time.
Pimento cheese sandwiches aren't an everyday menu item, so I had to have one. It was thick and flavorful, with noticeable shreds of sharp cheddar on toasted multigrain. I chose a side salad of chunks of cucumbers and tomatoes marinated in a slightly tangy yet sweet balsamic vinaigrette with honey.
The fried chicken sandwich with tomato, lettuce and mayonnaise featured a generously sized chicken breast, so juicy and tender, perched between a not-too-dense toasted Kaiser roll. For sides, we ordered crinkle-cut fries and knife-cut corn, though the fried corn on the cob and fresh pole beans were also tempting. (Note to self: Try on next visit.)
Dinner entrée offerings (complete with your choice of two side items) rotate each evening. The few bites I had of the barbecue …