Crisp. Crunchy. Chewy. Creamy. The possibilities are endless. You’ll never think of salad the same way again. Tossgreen takes healthy to a new level by offering fresh and sustainable made-to-order salads and burritos.
Simple instruction signage guides the ordering process. The toughest part is deciding if you’re hungry for a burrito (or tortilla-less burrito bowl) or salad.
Salads begin with a leafy green base: iceberg, romaine, mixed greens or spinach. I opted for half-spinach and half-mixed greens. For $5.99, you select five toppings. There are more than 50 vegetables, fruits, legumes, nuts, “crunch” items and various cheeses. Want more than five? Pony up 49 cents each. I enjoy a mingling of flavors and textures, so my creation included hearts of palm, artichoke hearts, crisp pita chips, julienned carrots, sun-dried tomatoes, chickpeas and herb-roasted chicken, which was moist and flavorful.
Tossgreen also offers items you may not typically find on the average bed of lettuce, like jicama (a crunchy, slightly sweet root), red grapes, wasabi peas, toasted coconut, goat cheese and white cheddar.
Adding proteins is only 99 cents to $1.99. Options include herb-roasted chicken, steak, roasted shrimp, roasted tofu, bacon, boiled eggs and avocado — we know, it's a fruit — but it has about 7 grams of protein.
Ingredients are placed in a large bowl with your choice of salad dressing, then tossed and chopped, ensuring an even distribution of dressing. With 18 choices, there’s something for the pickiest diner, including ones with food allergies (dairy, gluten, oil). There’s even a simple lime or lemon squeeze, which adds a surprising amount of flavor and minimal calories.
I sampled the carrot ginger, but found it too sweet and opted for the lemon shallot vinaigrette. A bit bland; I wouldn’t order it again. I made a mental note to try the chipotle ancho vinaigrette.
Feeling uninspired? Order a chef-designed salad. Prices vary, but these …
When I need to quiet my growling stomach, I head to a restaurant that has “Mex” as a prefix or suffix. Hightide Burrito Co. touts its “Beach Mex,” a vibe and flavors that lend themselves to Jacksonville’s ethnic and geographic diversity. The menu is inspired by owner Alejandro Juarez’s family recipes from Central Mexico.
This family-friendly, seat-yourself, two-room spot is clean and modern with an abundance of seating. The staff is friendly and helpful, and the menu's straightforward and easy to read. Your toughest choice? Whether you’re up for a burrito (flour or wheat tortilla), burrito bowl, nachos, tacos (corn or flour), tortas or salad. Then determine if you’re in the mood for steak, ground beef, barbacoa, chicken, carnitas, fish, shrimp, roasted vegetables or beans and cheese.
Salsas are made in-house, and everything tastes fresh. Queso seemed like a must to kick off our lunch. We found it to be full of flavor, thick and creamy, which nicely coated our bags of homemade tortilla chips. There are few things worse than runny queso. Beware: These triangular gems are beyond addicting — super-crunchy, warm and lightly salted. Perfection.
I eyed the best-seller claim next to Lupe’s famous Baja fish tacos, and I knew what I’d be ordering. Best-seller? They must be delicious. And they were! Panko-breaded, lightly fried tilapia is generously topped with shreds of crunchy cabbage, then drizzled with a tangy white sauce and accompanied by a wedge of lime. I concurred with the claim. The fish was moist and cooked to perfection — each bite gave way to the perfect amount of crunch from the breading. I added a few generous dashes of the Peruvian sauce there on the table and some of the pico de gallo that came with my chips. I caught my boyfriend sneaking a bite on more than one occasion.
Also intriguing were the made-to-order acai bowls. I opted for the beet bowl with a blend of frozen acai …
I’m a pizza snob. I’ve inhaled piping-hot slices of Grimaldi’s pizza from its coal-fired brick oven beneath the Brooklyn Bridge, and I’ve worked my way through the better part of deep-dish pies from both Giordano's and Lou Malnati’s in Chicago. I’ve polished off wedges from Marco’s Coal-Fired Pizza in Denver.
Tommy’s Brick Oven Pizza earns a top-five spot in my Northeast Florida list, which includes Brewer’s Pizza, Mellow Mushroom, Pele’s Wood Fire and Perard’s.
In 2006, Tommy d’Esterhazy opened the unassuming spot in a small strip mall on Southside Boulevard. The small, casual restaurant seats about 20, including a few barstools where you can gaze at your pizza being made in the central brick oven. You can catch a glimpse of d’Esterhazy (complete with an authentic New York attitude) hand-tossing the dough.
Tommy’s New York-style pizzas are available in 12, 14 or 16 inches. Quattro Stagione is my choice: The slightly crisp prosciutto’s saltiness complements the tender artichokes and creamy goat cheese along with roasted red peppers and tomato sauce. They’re meant to be together. Hand-tossed dough cooked in the brick oven results in a crust that’s not overly thick, keeping its shape and staying crisp at the edges.
Treat your taste buds with delicious toppings like pepperoni, sausage, bacon, pineapple, salami, rock shrimp, feta cheese and sun-dried tomatoes.
Salads are made-to-order. The caprese is traditional: Soft, fresh mozzarella, tomatoes, shreds of basil and a tangy balsamic reduction top a spring lettuce mix. The summery strawberry spinach salad with chevre or goat cheese is tossed with Tommy’s secret strawberry vinaigrette dressing. Tommy’s Caesar, with romaine and crunchy croutons, is also good. You can’t go wrong with any of these leafy concoctions.
I’ve yet to try one of the cold subs or hot sandwiches, but the warm roasted rosemary chicken with goat cheese and sun-dried tomatoes is right up my …
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.
For the past 74 years, locals have flocked (no pun intended) to this no-frills St. Nicholas hot spot. Comfortably nesting in the same location since 1939, when Atlantic Boulevard was the only road to the beach, Beach Road Chicken Dinners is truly a Southerner’s dream. (On the flip side, it is not a vegetarian’s dream.)
We kicked off our feast by devouring bite-sized fried okra and sweet corn nuggets, served with a creamy homemade ranch sauce that had a slight jalapeño kick. The breading was light, and the okra was both fresh and crisp, as if it were picked yesterday. The sweet corn nuggets were piping hot.
How could I resist ordering fried chicken? Three of my tablemates also opted for it, so I'm not exaggerating when I say a platter of strategically piled pieces of crispy, golden-brown chicken arrived at our table. The need for multiple napkins aside, the chicken was the perfect trifecta: crisp, juicy and flavorful. I also managed a bite of country-fried steak and topped it with some of the gravy from the mashed potatoes; it too was delicious. If you’re from the South like I am, you’ll certainly appreciate the authenticity. And to make Grandma proud, yes, there are gizzards and chicken livers. But that’s where I draw the line.
Served family-style, the fixins are all-you-can-eat. If you're scooping out the last heap of mashed potatoes, don't fret, y'all — just order another bowl. The table quickly became crowded with creamed peas, mini-biscuits (with butter and honey), mashed potatoes, gravy, crinkle-cut crisp French fries, white rice and creamy cole slaw. The biscuits, slaw and mashed potatoes with gravy had the most flavor; the four of us left the creamed peas practically untouched. I longed for mac ‘n’ cheese and collard greens, but they were nowhere to be found on the menu.
Eyeing the table next to us, I spotted fruit cobbler. Stuffed to the brim, I knew I couldn't hold another bite. Judging from our neighbors’ quickly …
In an unassuming spot on South Third Street in Jax Beach sits Eva’s Grill & Bar. Home to several restaurants over the years, the building's interior feels dated and plain, but small windows lend a few rays of natural sunlight. It’s spacious and kid-friendly, and would work well for larger parties.
Owner Chris Wright, along with his father William, opened Eva’s in early 2012. Many of the recipes are passed down from Chris’ mother, Eva. (He also has a daughter named Eva.) The menu includes Greek, Italian and Cajun dishes, but Eva’s is traditional in its approach, not a fusion of cuisines or flavors. Everything is homemade-style, except the hamburger buns and soda rolls.
My items were plated nicely, and I noticed the portions are quite generous and prices are fair. I see many take-out boxes in my future.
I started with an Italian panzanella salad: a bountiful plate of arugula, mixed greens, tomatoes, kalamata olives, roasted red peppers, fresh mozzarella, red onion and herbed croutons, tossed with a flavorful housemade white balsamic vinaigrette. The salad was fresh and the flavors blended nicely.
Several small plates are available, including a Greek meze platter with spinach and feta pastries (spanakopita), fresh mint and feta pastries (tiropita), Greek salad and stuffed grape leaves (dolmades). The table next to ours had one, and my stomach growled with envy.
Feeling adventurous, I tried the beef short rib lasagna. Warm gooey mozzarella generously covered a tower of alternating lasagna noodles, ricotta, spinach, fontina and braised beef, surrounded by a mote of homemade marina sauce. I expected the dish to be heavy, but it wasn't. The sauce had a lot of flavor. I’m eager to try the calzones and pizzas next time.
Wanting to sample each culture represented on the menu, I ordered the cochon de lait, a French-sounding term with Cajun roots. The slow-roasted, seasoned pork was accompanied by buttery housemade …
I’ve never met a sweet I didn’t like. At Sweet Theory Baking Company, I have yet to meet a sweet I don’t love.
This place is super-cool (I’d say “sweet,” but perhaps that pun is going overboard?). While there’s only room for about 12 diners, the vintage décor, chalk art and ephemera, together with a collection of blasts from the past like Alf and the California Raisins, make it seem as though it’s been in the neighborhood forever.
Sweet Theory whips up fluffy doughnuts in every flavor imaginable — egg nog, chai, French toast, cinnamon sugar, pink lemonade, chocolate peppermint, strawberry, lemon poppy, root beer, SunButter (a creamy sunflower seed alternative to peanut butter) and jelly and more. Orange creamsicle — my flavor of choice — melts in your mouth. If you’re feeling extra gluttonous, go for a doughnut sundae, with a scoop of vanilla ice cream, chocolate sauce, caramel, cookie crumbs and coconut whipped cream.
Owner Katie Riehm emphasizes quality ingredients and ensures there’s something for everyone, even those with food allergies. Her concoctions are peanut-free, dairy-free, egg-free and soy-free, thus making items vegan. And, while I feel a bit like Dr. Oz writing this, the doughnuts are even fried in heart-healthy organic, cold-pressed coconut oil — but if I didn’t know that, I’d never guess. There are no refined sugars in sight, just organic whole cane sugar and all-natural agave nectar. While the prices are steep — $3 for one donut, not a dozen — quality ingredients go a long way.
Sweet Theory also serves local Bold Bean Coffee Roasters brews and hand-crafted Brooklyn egg cream sodas made using non-dairy cream, chocolate syrup and seltzer water. Some days, there are cookies, cupcakes, shortbread cookies and whoopee pies. On one of many recent visits, I had the delightful banana-maple whoopee pie: two …
Know what’s comforting? A plate of piled-high barbecue — with all the fixins.
Monroe’s Smokehouse Bar-B-Q, with a location on the Westside off Cassat and Edgewood at 4838 Highway Ave., and a mobile food truck (Monroe’s On the Go), recently opened a second brick-and-mortar on bustling Beach Boulevard. The former Woody’s Bar-B-Q has been revamped, and the wood floors, country décor and picnic bench seating is apropos.
After starting with bite-sized corn nuggets <> fried okra, I ordered the pulled pork platter — a large portion of moist and flavorful meat — with two sides, and added a third. Life’s short — why not? The collard greens, with a vinegar base, won over my Southern heart. The creamy mac ‘n’ cheese and sweet potato soufflé were perfect accompaniments: cheesy goodness and a subtly sweet soufflé topped with chopped nuts.
Worth mentioning are those addictive corn nuggets: I recommend starting with a shared basket. They’re stuffed with sweet creamed corn, fried and paired with a slightly spicy homemade ranch dipping sauce.
Monroe’s has finger-licking-good wings (both dry and wet), sandwiches (pulled pork, chopped Carolina pork, brisket, pulled chicken and sliced turkey), salads and platters. The sides are where it’s at; secretly, I’d love to order one of each and stuff myself silly. Talk about tempting: creamy coleslaw, homemade potato salad, collard greens, mashed potatoes, baked beans, black-eyed peas, sweet yellow whole-kernel corn, simmered Southern-style green beans and red coleslaw. The standard fries and side salad are also available.
As a big dipper (no pun intended), I get my kicks by tasting all of the homemade squeezable barbecue sauces: Two sticky thumbs-up for the tangy mustard sauce. There are also sauce flavors of mustard, hot mustard, Monroe sauce, chipotle, Carolina and sweet.
In the back of the restaurant is a …
Historic 5 Points has become one of the hip and happening spots in town. In addition to neighborhood favorites like The Mossfire Grill, O’Brothers Irish Pub and Sake House, a handful of new spots have opened and business is booming.
Black Sheep Restaurant (1534 Park St., 355-3793, blacksheep5points.com) is open for lunch and dinner. The spot, Orsay’s sister restaurant, serves new American favorites with a Southern twist. With the rooftop bar now open, Black Sheep will debut a brunch menu in the weeks ahead.
Black Sheep pays great attention to utilizing locally sourced ingredients and plating them beautifully. At lunch, meals arrive at your table on shiny silver retro cafeteria-style trays. The pimento cheese-stuffed fried green olives are stacked high with a creamy dipping sauce, while the Black Hog Farms Egg Toast is a sturdy rectangle of brioche topped with melted cheese and two symmetrical parallel placed eggs.
The vibe is fun and hip, with large floor-to-ceiling windows that are perfect for sunlight and people-watching.
Derby on Park (1068 Park St., 379-3343, facebook.com/DerbyOnPark) replaced the former Derby House with new owners, a new space and new menu at the corner of Park Street and Lomax. Open for lunch and dinner Tuesday through Saturday, and brunch on Sunday, Derby touts a $3 to $5 drink and appetizer special list for happy hour.
Cozy Tea Café (1023 Park St., 329-3964, cozyt.com) moved down a few storefronts to a larger space and has reinstated its celebrated Friday and Saturday Indian dinners in addition to its popular Monday-through-Saturday lunch service. Every time I stop in for lunch, I snag a warm lemon cookie. The freshly baked treat has a perfect chewy-to-crispy ratio, and the warm lemon drizzle on top sends it over the edge.
Spot 5 on Park (1020 Park St., 655-5533) recently opened and serves lunch and dinner, coffee and drinks. Spot 5’s simplistic menu includes salads, six styles of hot dogs, and …
With spring in the air and summer close behind, now is the prime time to roll down the windows and head down picture-perfect Highway A1A to this casual hideaway on the Intracoastal Waterway.
Cap’s doesn’t take reservations and — like most amazing beachfront spots — the nicer the weather, the longer you may wait for a seat. Unarguably, the biggest selling point is the sprawling wooden deck under a canopy of shady trees. (The outside oyster bar’s a close second.) The deck provides views of breathtaking sunsets, flocks of seagulls and tranquil waters.
The menu is lengthy, so go with a group so you can share and experiment. It’s also kid-friendly.
Of the more than 25 appetizers, I have some recommendations. If you’re into soups, Cap’s creamy signature she-crab soup or spicy roux-based gumbo, with freshly made cornbread, will fill you up. The generously portioned, tenderized fried gator tail with a light citrus sauce is a staple. A platter with hot smoked salmon, caper cream cheese, chopped egg and diced onion is simple but nicely done. For creative presentation and texture, I recommend the flaky phyllo dough cups filled with chopped sesame soy tuna tartare. The Belgian fries are fried twice — thick, golden and beyond crisp. The best parts are the dipping sauces: curry mayo, datil and peanut sauces get my vote.
The vanilla grouper, with sweet vanilla rum sauce, is flaky, horseradish-crusted, flash-fried grouper atop mashed potatoes and fried crisp spinach. Your taste buds will dance. And you can’t go wrong with Cap’s jambalaya — shrimp, crawfish, sausage, chicken, onions and peppers meet jasmine rice.
There’s plenty of other fresh seafood, and I made a dozen oysters my entrée (I ordered an extra half-dozen). You can go raw or steamed and select from East, West or Gulf coasts. Snow crab legs, peel-and-eat Mayport shrimp and steamed clams round out the “surf” …