Within a streamlined storefront that recalls an aquarium, Sharky's Burgers and Fries swiftly placates palates with a menu of sandwiches and shakes. Chefs hand-hew spuds for fries and pack pure beef into patties that are never frozen or molded into action-figure shapes for fun before they hit the grill. Burgers tower to their tipping point with topping options that include bacon, fried egg, A1 steak sauce, mushrooms, and green peppers. Rows of booths and tabletops couch malt-slurping customers beneath surfboards and sharks hung from aqua-blue walls.:
The grillmasters at Barb and Wally’s Down South Barbeque slather applewood-smoked meats with eight special sauces to create a menu of tangy barbecue staples. Diners can remedy a case of clean fingers with a barbecue sloppy joe topped with sweet-and-spicy sauce ($7.99) or attempt the miracle of flight with a wings basket ($7.99). Carnivorous fangs tooth-dive into a half-pound Black Angus burger ($7.49) and relish the regional roots of the Philly Texas Style sandwich, a mound of smoked brisket, provolone cheese, and horseradish mayo nestled into a hoagie ($7.99). Sandwiches and baskets include a choice of one of nine homemade sides, such as barbecue beans, cheesy potatoes, or fried-garlic corn on the cob, or patrons can upgrade to a premium side dish, such as corn nuggets or deep-fried diamond tennis bracelets, for $1 extra.
The Pointe Vedra Beach cantina serves up a fresh menu of tasty Tex-Mex treats served daily for lunch and dinner. Start your dining adventure by splitting an order of green-chili sliders ($7.95) with your brawny bodybuilding companion. Haberdashers and handmaidens savor the bespiced flavor of the mini sirloin burgers smothered in cheese and green-chili sauce, while history profs opt for a 10-inch Mexican pizza ($9.95), loaded with steak or chicken, black beans, fresh chopped veggies, Chihuahua cheese, and red mole sauce. Soups and salads offer light options for foolish diners who spoiled dinner with mid-afternoon Pop-Tart binges, while the more heartily appetited will enjoy feasting on any of the eatery's tacos, burritos, enchiladas, fajitas, or house specialties, such as the ancho-seared scallops ($17.95) doused in red-chili pecan sauce and served with yucca fries and poblano grits, or the slow-roasted pork ranchera ($14.95) with black beans, rice, fresh veggies, and poblano peppers.
Palm Valley Fish Camp customizes swimmingly savory fare with fresh ingredients and entices eaters with its gorgeous waterfront vistas. Lunchers can activate their appetites with toasted Melba and smoked- fish spread ($5), before lassoing an order of Baja-style fish tacos sauced with tomato salsa fresca ($9). Steamed mussels and garlic-herb broth introduce guests to dinner ($9), which may then progress to helpings of Mayport shrimp and creamy grits ($16) or a roasted fillet of cod, complete with brown butter, garlic, lemon, and parsley-flecked new potatoes ($15). Dessert options include a sweet and salty chocolate torte ($5) and vanilla ice cream topped with the syrupy donations of the self-sacrificing maple ($3).
Owners John Cakmis and Jill Gustafson offer up an eclectic menu of New Orleans spice and fresh seafood that mixes the best of casual and fine dining. Start off with a spicy Cajun bayou gumbo with fresh shrimp, crawfish tails, and andouille sausage (cup $6, bowl $9, entrée $12), a “martini” of cold lump crab meat severed over greens with avocado, pico de gallo and roasted red pepper remoulade ($14) or a simple, fresh market salad (small $4, large $8). Dine on delicious seafood oxymorons like the lightly battered and fried jumbo Mayport shrimp with fries and slaw ($17) or the sesame seared ahi tuna with mandarin oranges, sliced almonds, and mature baby greens in ginger-soy ponzu, served with wasabi aioli and roasted red potatoes ($23). Terrestrial Cajun entrees include the mojo marinated roast pork with black beans, rice, and fried plantains ($16).