Mizu Sushi & Grill plumbs the endless fathoms of deep sea deliciousness, converting diners’ stomachs into culinary aquariums with its neatly rolled menu of savory sushi and Japanese cuisine. For dinner, curl up by the flames of the hibachi grill for a portion of filet mignon ($19.95), or satisfy your inner vegetable farmer by chasing scuba-diving rabbits out of a seaweed salad ($4.75).
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The chefs at Ship 2 Shore Seafood & Steaks fry, grill, broil, or blacken fine meals using highest quality ingredients from land and sea. Aquatic hankerings can be sated quickly without eating a child's sandcastle by ordering the mussels appetizer, which chefs free from rocks before sautéing ($8.99). The seafood trio lets diners collate a three-piece dream-squad from options such as shrimp, scallops, oysters, clam strips, and fish ($15.99; $12.99 for seniors), while the 16-ounce T-bone steak delights carnivores with a slab of high-quality certified Angus beef ($19.99). Kids' meals proffer a smattering of shrimp, clam strips, corn dogs, or mac 'n' cheese ($4.99 each) that tots can nosh from the safety of their under-the-table forts, while homemade peanut-butter pies end dinners on a sweet note ($2.99/slice).
North Beach Bistro is more than a restaurant?it's a legacy. The upscale eatery was the vision of renowned chef Tony Pels, who trained with culinary giants such as Wolfgang Puck and Michel Richard, and chef David Seavey, whom Pels mentored for 15 years at the Sawgrass Marriott Golf Resort & Spa. Pels passed away only two months before the restaurant's opening in June of 2008, leaving executive chef Seavey to carry on his tradition of culinary creativity and generosity.
Spurred on by this responsibility, Seavey combines the freshest ingredients with a genuine love for his fellow Floridians. The Jacksonville native crafts hearty and flavorful surf 'n' turf entrees such as the bistro bouillabaisse with Mayport shrimp, sea scallops, mussels, calamari, and fresh fish or chargrilled Black Angus ribeye with sauteed mushrooms and port wine sauce. Reddish-gold fixtures in the bar emanate light that's as warm and welcoming as the chef himself. DJs and live music keep the space vibrant, and the dining room's wood floors and spot-lit art give it an air of sophistication. Weekly trivia nights arm guests with knowledge that makes an ideal conversation starter or helps pass the time while stuck in an elevator with Ken Jennings.
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Fodor's points out that Ocean 60's proximity to the Atlantic Ocean affords an unusual opportunity to mix "fine dining and flip-flops." The restaurant's space is split between a formal dining area and martini room, and both sections serve chef and owner Daniel Groshell's menu of fresh seafood and creative continental cuisine, which evolves in step with the changing seasons and tides that ripple through a variety of meal-complementing drinks. In a dining room fringed with a wine bar, local artist Enrique Mora peppers the walls with colorful scenes reminiscent of his Puerto Rican heritage. The martini room envelops guests in an ambiance characterized by local artwork, rich woods, and Bali-inspired decor as they sip martinis culled from a list of more than 30 signature cocktails including a Grapefruit Basiltini. From Thursday to Saturday, area musicians add to the atmosphere with lively beats.