Inside Dwight's Bistro, wall-to-wall mosaic tiles offer an eyeful of crafted wine bottles, goblets, and swirls colorfully pieced together. Chef and owner Dwight Delude's bistro cuisine is just as eclectic. Diners savor lamb chops in mint jelly and mouthfuls of filet mignon and enjoy handmade pasta, featured in the restaurant's rotating selection of jumbo ravioli. To wash down these delectable dishes, guests can choose from an extensive list of red, white, and sparkling wines.
Music ricochets off the walls as a live band jams out on Burro Bar’s stage. The bar swells with noise as the music from the band mingles with the socializing guests sipping craft beers from breweries such as Bold City Brewery, Intuition Ale Works, and Green Room Brewing. A calendar of events keeps a rotating list of musical guests on the roster, averaging about four shows a week.
Artwork, gifts, and feminine white vines line the walls of Ashes' Boutique & Tea Garden, where a cozy tearoom is nestled among gauzy curtains and white-lace tablecloths. Owner and artist Dana serves up pots of leafy brews and assorted nibbles during afternoon tea services, suitable for patrons of all ages and hat sizes. Dana also curates a thoughtful collection of gifts that include candles, jewelry, and attire.
Located a scant three blocks from the ocean, Col Mustard's Phat Burgers welcomes guests to try its eponymous PHAT burgers, which stands for "phresh, hot, and tasty." Made from 100% hand-patted, fresh ground chuck and placed inside tasty kaiser rolls, PHAT burgers include the 'five napkin' chili burger, the pineapple- and ham-topped bahama, and the brooker and its mashed-potato topping. Burgers and other options such as the buffalo chicken sandwich, the chocolate banana milkshake, and all-day breakfast dishes, prompt envious stares from passing beach-goers and seagulls who've acquired a taste for beef.
Inside the kitchen at Eva's Grill and Bar, chefs whip up an eclectic array of dishes, touching on culinary techniques from Italy, Greece, and New Orleans. These plates range from blackened shrimp po’ boys and slow-smoked pork ribs to homemade Greek meatballs and fettuccine noodles topped with creamy parmesan sauce.
The decor also has an eclectic look from the lion statues that greet patrons outside to the wooden beams that span the dining room ceiling and the brick archways that evoke old world Italy.
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 ribeye 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.