Named one of Jacksonville magazine's Top 25 Restaurants in 2009, Marker 32, nestled across the Intracoastal Waterway from San Pablo Island, serves up dazzling sea fruits on the waterfront for optimal reflection and potential mermaid visitations. Start an elegant evening or celebrate making it through croquet camp unscathed with oysters on the half shell ($7) or broiled with bacon, spinach, and sundried tomatoes ($7). With the opening ceremonies slurped from their handsome shells, customers may graduate to the main course, which may include seared scallops served over creamy grits with a red-wine-and-mushroom gravy ($18), or caked blue crabs with a caper dill aioli, cozily nestled on a scenic platescape of steamed spinach and new potatoes ($19).
The aromas of Caribbean jerk spices and sizzling conch fritters waft through the air, luring passing boaters to dock their rides in the complimentary slips at Nippers Beach Grille. After disembarking from their schooners or GPS-equipped sea monsters, customers can either stroll into the open, 9,000-square-foot dining room or onto the massive waterfront deck, both of which boast scenic seaside views. In addition to the watery vistas and salt-filled air, the restaurant spreads a laidback, Caribbean vibe by piping ambient island music from its sound system and stocking its tiki deck with rum-laced cocktails and imported Red Stripe beers.
The menu also reflects this tropical theme, spotlighting Caribbean staples such as jerk-spiced diver scallops and sweet conch fritters, as well as fusion dishes such as grilled cheese layered with sliced guava and mac 'n' cheese studded with jerk chicken.
As kayaks depart to explore the restaurant’s picturesque waterfront, Crazy Fish’s executive chef reels in diners with a rotating menu of seafood delicacies plucked out of local waterways ($7–$19) and aquatic avenues worldwide. While main courses wait in the wings, diners stave off hunger pangs with crackers and salmon dip blended with cream cheese, chives, onions, orange juice, and rosemary. Although tummy grumbles tend to scare away breadstick deliverymen, they fail to inspire fear in the crazy shrimp sandwich, which mutes bellies with six split shrimp, celery, onions, green peppers, and tomatoes swathed in mayo inside a toasted sesame-seed roll. Customers can accompany an entree such as the lobster-tail dinner or the pecan-crusted grouper with a selection of sides that includes baked potatoes, coleslaw, and mixed veggies playing Twister.
Having grown up in Baltimore, Chef Kahn Vongdara showcases a cooking style infused with the flavors and ingredients of Chesapeake Bay. At Crab Cake Factory, he has compiled a menu featuring Maryland-style crab cakes and dishes such as trout and crayfish brushed with roasted-pecan sauce. Chef Kahn's hefty 16-ounce new york strip steak with crispy potato strings is served in a dining room—full of plush booths and wooden tables—where musicians pluck strings and sensually massage their saxophones. To complement the surf 'n' turf lineup and Jacksonville Jaguars games in the lounge, the eatery's mixologists offer more than 10 martinis, including the Cupid's Potion, crafted with Three Olives vanilla vodka and strawberry liqueur.
Although it started as a phrase bandied about on spearfishing trips, the “salt life” eventually became the mantra for an entire subculture. The words refer to the casual lifestyle of small beachside towns where diving, surfing, and fishing allow people to connect with the ocean. Salt Life Food Shack celebrates this connection by forging entrees tinged with Hawaiian, Costa Rican, and Bahaman influences.
Located just three blocks from the ocean, Salt Life Food Shack boasts a menu that draws heavily from the sea. Ahi poke, fried soft-shell crabs, and hand-breaded shrimp fill the pages alongside turfier fare, such as st. louis ribs with island-style barbecue sauce and a coastal reimagining of beer-can chicken. Drawing seafood recipes from another hemisphere, the sushi list showcases shrimp and tuna rolls complemented by edamame, which is seasoned with sea salt from the Titanic’s first-class pantry.
The laid-back beach theme extends beyond the sea breeze on the covered patio to invade the dining room’s modern decor, which features surfboards and oceanic artwork along its sky-blue and white walls. An aquarium also inhabits the space, affording diners glimpses of vibrant tropical fish.
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