The dining experience at the gastropub KITCHEN ON SAN MARCOis five-star all the way. Ask to be seated in a booth near the bar so you can watch the mixologists at their craft.
We began our meal with a seasonal light tomato Gazpacho ($6) garnished with lovely sprouts and halved cherry tomatoes. Gazpacho is a tough sell for me because if I want soup, I want it to be hot. I’ll always recommend Kitchen on San Marco’s tomato Gazpacho, though. Each sip brings to mind a summer garden. The taste was heightened by a healthy pinch of salt and a pour of good olive oil, giving the soup extra body and a velvety texture.
While you wait for the main course, observe the activity in the open air kitchen — who doesn’t love watching masters before a good oven? Order a drink from the signature cocktail list or beer list, some of which can be found on chalkboard walls, divided into categories like Jax Drafts, Regional Drafts and Rotating Drafts.
From the Plate section of the menu — slightly smaller entrées — we chose the Southern Oyster Rockefeller ($15). One of my favorite things about oysters is their briny oceanic scent. It never fails to make me feel like I’m sitting with my toes in the sand.
That being said, I’ll be honest and tell you that I’m not an oyster connoisseur by any means, but the Southern spin Kitchen puts on Oyster Rockefeller made me want more. The Kitchen uses cornbread crumbs and creamy greens and tops that with smoked ham, similar to prosciutto.
Our entrée, the Short Rib ($21), is a beautifully presented piece of fork-tender meat simmered in red wine. The portion of short rib is stacked neatly on a bed of cheddar grits, with just the right amount of gravy. The cornmeal-fried okra is nestled within the stack, giving it a little extra body and a lot of extra crunch. Tall, delicate pea sprouts shoot off overhead, finishing the plate and giving it delightful height.
We chose the double-decker Pecan Blondie to top off the experience. It features a scoop of bourbon vanilla ice cream, and a generous drizzle of caramel. I can’t decide which ingredient is the star — the powerful bourbon-infused ice cream or the homemade salted caramel sauce. The two drip together, mingling delightfully into the Blondie, making it an imperative indulgence at Kitchen on San Marco.
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