Here at EU Jacksonville, we want to spread the word about everything tasty here on the First Coast. We’ve talked to some of our area’s chefs about what they think you should order at their restaurants this season and why.
By Erin Thursby, EU Food Editor & Executive Director of GastroJax
(San Marco) Impressive rustic elegance, delicious cocktails, and delightful salads make Taverna where you’ll want to class it up for an afternoon lunch or the evening. It’s also hip and swanky enough to earn anyone points on date night, too. Three years ago, they expanded their space and added a beautiful bar and a private dining area.
Chef Sam Efron’s choice for fall is the roasted pear salad. The salad, he says, was created with his mother in mind, since the combination of fruit and cheese would be sure to win her over. Also, he says, “I love roasted pears. Everybody’s loving it.” The pears are tossed in cinnamon, nutmeg, and allspice atop a mixed green salad with goat cheese, cranberries, spiced candied walnuts and balsamic dressing made in-house.
Craft cocktails are part of the Taverna experience, so mixologist Brian Binniker had a pairing recommendation to go along with Chef Sam’s roasted pear salad. It’s a cocktail he whipped up for Chef Sam, because Pimm’s Cup is is his favorite, and it uses Dillion’s Gin (spelled the same as Chef Sam’s son’s name), Pimm’s Cup, cucumbers, and a house-made ginger ale of simple syrup, ginger, and soda water.
Find the rest of the Chef Selects here.