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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Pusser’s serves diverse brunch, lunch, and dinner menus of tropical eats in a laidback, island-like setting. Midday diners can stop in for a quick pick-me-up with a pick-uppable eat like the coconut encrusted grouper sandwich, lightly fried and topped with pineapple salsa ($10.95). Palatable paradise greets evening eaters, including starters like the house’s award-winning crab dip, a tongue-teasing mix of jumbo lump crab meat, peppers, onions, and tomatoes blended with creamy cheese ($9.95), ideal for topping toasted bread, chips, or underseasoned napkins. Appease aquatic appetites with fresh oceanic fare like shrimp and bacon-topped cheese grits, crowned with a garlic cream sauce ($14.95), or dine turfside with a steak selection like the petite filet mignon ($19.95). The classic key lime pie delights divided dessert desirers with a succulent Venn diagram of intersecting sweet and tart ($5.50).
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).
Directly below Beachside Seafood Restaurant's dining room, you will find the restaurant's in-house market. Here, chefs browse through the stock of locally caught seafood, picking out premium fillets of fish and shellfish and kindly directing lost scuba divers back to their hotels. After carrying their fresh purchases back up to the kitchen, chefs fire up stoves to fry baskets of their renowned mayport shrimp, steam lobster tails, and stack sandwiches with grilled mahi.
Once assembled, the staff carries dishes to the alfresco dining area, where playful nautical decor hangs out on the walls. On the covered upstairs deck, sunlight streams onto wooden floors that support rows of picnic tables. This scene backdrops guests sipping from frosty mugs of beer with the aroma of fried seafood wafting through the air, reminding diners of childhood vacations spent in Atlantis.
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.