Head Chef Miriam Sosa culled from South American and Caribbean traditions when she built her menu of Latin dishes at the fast-food eatery Latin Chicks. Sosa’s Peruvian-style pollo a la brasa—coal-fired chicken—headlines the menu and makes appearances with fries, in salads, and once on Jimmy Kimmel Live. For a sweet treat, she also presents a choice of filling and topping for churros, including strawberry, cream cheese, and guava.
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 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.
For the cooks at Lila's Seafood & Steaks, no imitation seafood can ever compare to the real thing. That's why they never rely on imitation crabmeat; instead, they sell real snow crab legs by the pound and stuff mushrooms with actual blue crab and crab stuffing. Crab only skims the surface of Lila's selection, which ranges from conch fried into fritters to mussels coated in housemade seasoned butter.
Equally choosy about beef as they are about seafood, the cooks shape certified Angus cuts into half-pound burgers and 16-ounce T-bone steaks. To end feasts on a sweet note, the culinary team creates several housemade desserts, including peanut-butter pie, a more satisfying dish than peanut-butter cups that you pretend are tiny pies.
After fresh river winds have breathed adequate life into your senses, apply your revitalized vision to Benny's tempting menu of salads, soups, and surf-and-turf specialties. Put some power behind your search for the perfect entree with an order of fried gator tail served with rémoulade ($8.95), or warm up your tongue with a serving of mussels milanese with garlic, shallots, mushrooms, basil, capers, and lemon-chardonnay brown-butter sauce ($8.95). Chef’s specialties include the ginger-sesame-seared ahi tuna, served with jumbo lump blue crab in a cucumber and pickled-ginger salad ($31.95), and the classic chicken florentine, served over garlic spinach and topped with a shrimp-alfredo sauce ($19.95). To get your hands on some prime turf without having to move in with your mayor, ask your server for a 10-ounce center-cut filet mignon ($34.95) or a roasted rack of lamb coated with a fresh-mint demi-glace sauce ($27.95).
ESPETO is an authentic Brazilian Steak House or "Churrascaria" with "gauchos" providing continuos table side service of 14 different cuts of mouthwatering rotisserie cooked meat complemented by an upscale and fresh salad bar.