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 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.
You're probably thinking, "That sounds great, but I've never bought a car or a computer without first reading the Wikipedia definitions for car and computer—I'm not about to buy a Groupon either without a briefing." Well, neither would we, and since this is everyone's first Groupon, allow us to briefly explain how it works.
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).