Terra Jacksonville

Restaurant
4250 Herschel Street, Jacksonville, FL 32210 4250 Herschel Street, Jacksonville Directions
+19043889124
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91% of 97 customers recommended

Tips

250
31 Tips
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Report | 17 days ago
Order the cheese plate
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Report | 17 days ago
Food was wonderful, amazing service!
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Report | 17 days ago
Wonderful food and atmosphere. A must to visit.
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Report | 18 days ago
Looking forward to another wonderful meal soon!
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Report | 17 days ago
A little smelly, probably due to the overwhelming amount of seafood on the menu. Wine selection is ok, would have more due to it being primarily a wine type place. Overall great, didn't expect it to be so great.
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Report | 17 days ago
The service was great but it was a little slow since there were only two people on the floor on a Tues night. The food was excellent & the employess were very personable.. Would definitely be back soon! :)
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Report | 17 days ago
We will be back very soon! We absolutely loved this place.
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Report | 17 days ago
Great food, beer, atmosphere, and service.
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Report | 17 days ago
We love the quiet and intimate setting. Perfect date night!
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Report | 17 days ago
We had a larger party and everything was great
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From Our Editors

In keeping with their restaurant's name, the chefs at Terra cook in sync with Earth's natural cycles. They constantly alter the menu to reflect the current season, and gather ingredients from local farms and purveyors. But their careful work doesn't stop there—they also make almost every component of their dishes in-house, for dine-in meals and catering on and off site. Terra is owned and founded by veteran restaurateur Michael Thomas, who also founded Jacksonville dining landmarks Sterling's and 24 Miramar.

Beyond these givens, Terra's offerings retain an element of the unpredictable. Quiches and seafood plates vary each day; a rotating "fresh catch" option delivers the freshest fish available straight from the Atlantic to the table. Shrimp and scallop dinners are always "chef's choice," enabling the staff to create a dish based on seasonal ingredients. Patrons with dietary restrictions can even order a customized dish—vegan, if they prefer—which the restaurant will create if given two days' notice or a flute whose music controls the wind. Of course, some specialties seem destined to carry over from menu to menu: skewers of pork belly and sautéed apple, duck breast sourced from Maple Farms, and a "Soon to be Famous" french toast stuffed with peanut butter and bananas.

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