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.
As one of the world’s largest beer brewers, this Jacksonville outpost of Anheuser Busch is surprisingly open about its process. The looming facility offers free tours on how they brew and package Budweiser, with guests catching glimpses of the state-of-the-art technology, giant tanks, carefully controlled temperature rooms and bottling and packaging facilities, all of which can be seen through glass viewing windows. There’s also information on the recycling program, energy recovery and conservation of wildlife in the surrounding Jacksonville wetlands. After the tour, stop in the hospitality room and sample some beer. For the truly curious, the more in-depth Beermaster Tour is for true connoisseurs and a one-off Beer School class introduces patrons to different beer styles, proper pouring and a variety of craft beer and food pairings. There’s also a gift shop on hand, and occasional events take place on the property.
One could travel across the world and still not taste as many wines as Corner Bistro has. Sourced from France, Italy, Portugal, and across the United States, the list of more than 100 wines pairs equally with light lunch cuisine such as vegetarian Corner sandwiches or dinner offerings that include braised short ribs and scallops Victoria with truffle-lobster mac 'n' cheese. On Sunday, the bistro unveils a brunch menu populated by an enormous spread of crab cakes benedict, omelets stuffed with bacon and brie, and belgian waffles topped with berries, maple syrup, and Grand Marnier cream. On Tuesday, Friday, and Saturday at 9 p.m., guests can join Matt "Piano Man" Hall as he croons about rieslings and recounts the time he thumb-wrestled Billy Joel for his nickname.
For three days, the Jacksonville International Car & Truck Show turns the Prime F. Osborn III Convention Center into the nation’s most exciting parking lot. Deluxe rides from the likes of Lotus, Mercedes-Benz, and Porsche dazzle attendees with sleek lines and plush interiors, and innovative autos such as the Nissan LEAF and Chevrolet Volt show off their efficient electric engines. The newest models from more than 25 other manufacturers line the floor, doors open for guests to lean back in the seats or measure how large a ham can fit in the glove compartment. During daylight hours, a lineup of drivable cars idle outside to give curious patrons the chance to try their dream rides.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
Taps Bar & Grill calms rambunctious appetites with an expansive menu of freshly made American pub fare backed by potent potables including 24 beers on tap. The rotating draft brews ($3.50+), including Stone IPA and Stella Artois, flow obligingly from taps to lend hoppy flair to fried pickle chips ($6.99), while piquant buffalo wings ($8.99 for 10) dress up maroon-colored glasses of pinot noir ($6). Andouille spicy sausages, gouda, and cheddar cheese are layered over grits with pan-seared shrimp ($10.99), as cutlery trained in conflict resolution unites surf with turf on plates of new york strip steak and fresh Mayport shrimp ($17.99). Preteen sidekicks can fuel growth spurts with inoculations of mac 'n' cheese ($3.95), while age barriers crumble decisively in the face of ice-cream-laced brownie sundaes ($4.99).