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Try the Dusty Boot, a mix of Old Forester bourbon, simple syrup, lemon and lime juices, Jerry Thomas bitters, smoked sea salt and cracked black pepper rim ().Fusion cuisine made a name for itself in the 1990s but, locally, some chefs are still doing it right.Perhaps it’s no surprise, then, that Chan is known for infusing traditional Chinese dishes with Southern flair.Go for the crunchy katsu chicken sandwich with chile aioli () or the barbecue spareribs (26), a long-time Chan family recipe.This wine bar-meets-restaurant takes a self described “small plate approach,” meaning it’s a great place for a group.The menu is heavy on items that pair well with a great glass of wine, like oven roasted oysters (), goat cheese ravioli () and perfectly crispy thin crust pizzas (-).
The menu evolves with the season, but past dishes include butter-poached lobster with tarragon (), Meyer lemon and caviar, and charred crab and corvina fondue with Swiss chard and beet ().
The requisite shrimp and grits are some of the most dynamic in the city, served with charred broccoli, shallot confit, and New Orleans barbecue sauce ().
Black Sheep was one of the first local eateries to open its rooftop to diners and it remains one of the hottest seats in the city.
Occupying nearly an entire block in Riverside’s 5 Points neighborhood, Black Sheep has become a giant in the local culinary scene and another feather in the cap of restaurateur Jonathan Insetta.
The restaurant helped pioneer local farm-to-table dining and, while its focus is on Southern cuisine, Executive Chef Waylon Rivers exercises plenty of restraint.