A Culinary Journey Through Diversity and Good Eats: My Picks for the Top Restaurants in Northeast Florida

By Angelica Santini Hernandez Northeast Florida is a hidden gem on the culinary map of the United States. Over time, our dining options have grown considerably along with our population and diversity to better reflect our vibrant community. Whether you’re a local or a visitor, the restaurant scene offers a delightful lineup of flavors and experiences. Here are some of

Asian Night Market in Jacksonville

Words by Kara Carter You may have seen lively videos of people roaming the streets of Thailand and Vietnam, specifically at night, eating traditional foods and delicacies like skewers, papaya salad and Vietnamese pancakes. Now this experience is coming to Jacksonville!  The Asian Night Market is held the last weekend

SALT LIFE FOOD SHACK

April 3, 2010
by Erin Thurby Despite the name, Salt Life Food Shack is not a shack. There’s a studied beach casualness to the place, which looks like it cost plenty to create. Although it’s meant to reflect beach culture all over, it certainly captures Jacksonville’s beach sensibilities. For those of you who

Sam Won Garden Restaurant

April 3, 2010
by Oliver Dodd With only two authentic restaurants, Korean cuisine is criminally under-represented and under-appreciated in Jacksonville’s food scene. While it doesn’t strike me as being too odd, per se, this is perhaps a bit tragic since there are some strong stylistic parallels between Korean cuisine and that of the

LOMAX LODGE & UNDERBELLY

April 3, 2010
by Madeleine Peck Wagner It’s about 11 pm on a Saturday night in 5 Points. The air is cool and clear and along the main drag of Park Street people are ambling about, wandering back and forth between the bars along the strip. At Underbelly–where you can sneak through the

Fancy Easter Eats

April 3, 2010
by Erin Thursby If you’re looking for something upper-crust to eat this Easter brunch, EU has a few suggestions for you, in different neighborhoods here on the First Coast! III Forks Easter Brunch 11 am-3 pm It’s one of our newest upscale places to nosh (namely wet-aged steak) and you’ll

Edible Shopping

March 4, 2010
Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com Photos by Bassel Jadaa www.basseljadaa.com

Hidden Gems – Pattaya Thai

March 2, 2010
by Oliver Dodd Thai cuisine has an incredible range. There’s the classic creamy peanut sauce, fiery hot curries, sweet basil sauces and the staple Padt Thai. One of my favorite Thai restaurants around is the often overlooked Pattaya Thai. Pattaya Thai is not one of the big names around town

where to eat, drink & be merry

March 2, 2010
by Erin Thursby A friend of mine asked me a certain question upon hearing that 13 Gypsies would be featured on the Food Network’s Diners, Drive-ins and Dives. This question is so common, that it’s actually addressed in Guy Fieri’s fan blog: Many people ask, “is this a diner, drive-in

PACIFIC ASIAN BISTRO

February 8, 2010
by Oliver Dodd The First Coast region does indeed have its fair share of really good, even great, little sushi joints. But an unfortunate consequence of this surplus of options is that finding an extraordinary sushi restaurant can be quite difficult, particularly with the impetus to skimp on the quality

SALTY ROCK CANTINA

February 8, 2010
by Erin Thursby I was upset when Preservation Chophouse shuttered its doors. David Williams was Executive Chef there, so I was happy to hear that he was the helmsman of another restaurant, this time in Ponte Vedra, with a decidedly different flair: Southwestern. Salty Rock Cantina, mid-range in price, is

DINING TRENDS

February 8, 2010
The Kings Speech by Erin Thursby Late last year, the National Restaurant Association asked 1,854 professional chefs (all members of the American Culinary Federation) what they thought the trends for 2010 would be. Much of what we’ll be seeing in 2010 are carryovers from 2009. The localvore movement is still
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