Restaurants in Jacksonville

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.

Horizons Continental Cafe owner and head chef Courtney Thompson unleashes Asian and Italian influences on a menu of continental fare. Like passengers on the world's slowest merry-go-round, dishes step in and out of rotation weekly, keeping the menu stocked with surprises. Lunchtime yields café fare such as grilled paninis and seafood salads, and during dinner, chefs typically simmer fish fillets and steak in savory wine sauces. Horizons' catering services can craft a customized menu for an off-property event or allow access to the second-floor dining area for an intimate hang-glider-launch event.

While admiring Fuji Sushi Baymeadows' sloped wooden tiki roof, hardwood floors, and bamboo-hued walls, one might think the entire restaurant was carved from the trunk of an enormous tree. Yet the timbered eatery isn't afraid to play with fire—chefs regularly toss morsels of fresh salmon, chicken, and steak into flames on kitchen hibachi grills, where crunchy vegetables also sizzle to form well-rounded Japanese entrees. Hot and cold sake, wine, and beer take the edge off hunger as guests watch sushi artisans slice sashimi and insulate rolls with shrimp, fish eggs, and sea urchin. After dining on curls of steaming fried noodles, patrons can sate sugar hankerings with a sweet Japanese dessert or donate their gently used chopsticks to the Toddler Fencing Association of Jacksonville.

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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 filet mignon 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.