Moxie Kitchen + Cocktails - Farm to Table Plus a Twist

The first few months of 2014 have quite literally flown by and although I’ve encountered many interesting food adventures, I find myself only just catching up on several of the more noteworthy culinary delights in around town. Here's one we sampled in March and it's worth another try.

A relative newcomer to the 904 and the Markets at Town Center is Moxie Kitchen + Cocktails. Described as a Full-Circle Approach restaurant, this “not for a special occasion”, eco-minded, contemporary watering hole is the culinary brainchild of former Bistro AIX Chef Tom Gray.  The restaurant’s concept is simple: local, sustainable and organic ingredients giving way to American flavors found from coast to coast. The building is fantastic with its breathtaking urban rustic décor, inviting open kitchen and outside dining options allowing for a truly unique and environmentally friendly ambiance and experience.

Being that it was a Saturday when we opted to visit Moxie Kitchen + Cocktails, we were offered the Brunch menu and sat outside to enjoy the al fresco dining option. The patio was a surprisingly pleasing alternative to the inspired indoor space however, having lunch while overlooking JTB was less idyllic than one would think. Still, service was prompt, friendly and extremely courteous. Naturally, the first question was about water – sparkling or still – worth mentioning because Moxie Kitchen + Cocktails makes its own sparkling and distilled water through a unique filtration system that actually supplies the restaurant’s tap water and allows for water purification without the plastic water bottle waste. Pure, delicious and conscientious. 

 

The menu provides for quite the variation – not only in the types of dishes but also in the way they are prepared. The chicken potpie for example is not your grandma’s potpie. This homegrown staple is served in a single serve cast iron baking dish, loaded with roasted vegetables and sage infused juices, topped with a flaky, cheddar biscuit crust that quite literally sits atop guarding it's treasure.  Proclaimed to be unexpectedly delicious and ingenious, the chicken potpie is a perfect example of home cooking with a modern flare and what you can expect from many of the menu items. 

But I digress as our “ladies who brunch” foursome started the meal with Moxie’s Deviled Farm Eggs, denoted on the menu as “our way, four ways”. Essentially, these were deliciously prepared deviled eggs just as expected but with a topping twist: roasted cherry pepper, paper-thin gherkin-like pickles, salmon roe, cured sausage slice.  Presentation was simple and elegant. Taste was flavorful with four distinctly unique renderings. We were ready for more and sampled the Moxie burger, a beef-pork-bacon blended patty served with French fries – nothing unexpected here – a fresh, leafy Spring Salad with Tofu – upcharge for the Tofu – and the Maine Lobster Roll served in brioche with green tomato ketchup and slaw. Portions were satisfactory and each dish tasty but not notable. Dessert was a treat. The "Dessert of the Moment" was a double-layered lemon custard cake with beautifully toasted and perfectly peaked merengue – just the right size for sharing.

 

 Although we had no complaints and generally enjoyed the meal, brunch fell a little short of the WOW factor we were expecting. Perhaps in order to gain a true sense of the culinary delights that makes Moxie Kitchen + Cocktails special, one must be prepared to order one of Chef Grays specialty cocktails, sample a wider range menu offerings and experience the ambiance that it is known for.

Moxie Kitchen + Cocktails

4972 Big Island Drive

The Markets at Town Center

904.998.9744

www.moxiefl.com

Blue Jacket Brewery and Tavern - Innovative Brews in a Historic Space

Usually I write about interesting food and drink finds around the 904, but last weekend I had the opportunity to head to DC, spend some time with great friends and experience a few new finds in the nation's capital.

Always on the lookout for really great and interesting local brews, we found ourselves near the Naval Yard and a very cool brewery and tavern appropriately named Blue Jacket. This DC hotspot is unique in that it not only serves some of the most innovative craft brews but also is housed in a fantastic, truly historic industrial circa 1919 building that was once the Boilermaker Shops, part of the Navy Yard ship and munitions complex.

The space is, of course, what strikes upon entering Blue Jacket. It is a massive warehouse with exposed steel beams, industrial décor and floor to ceiling windows letting in more natural light than you can possibly imagine. In a word – awesome. The Arsenal, Blue Jacket's restaurant, had a rather long wait, so our party of three opted for the tavern area occupied by an eclectic group enjoying beer, food and watching football oblivious to the massive vats of beer surrounded them. 

Sunday being brunch day, the menu featured a variety of items to please both the breakfast lovers or those interested in lunch. We were there mainly for the beer but opted to sample a few smaller dishes. Our server had some challenges with questions we psed about the food but she was quick to offer beer and water. When food finally arrived, it came in waves and not exactly piping hot. But what it lacked in speedy delivery and temperature it certainly made up for in taste. The biscuits smothered in Tasso gravy were savory with just the right amount of spice, pepper and smoky flavors to remind one of Louisiana.  The Home Fries were nicely sautéed with red and green peppers and the Arsenal fries were perfectly crispy and salty. I have to admit that my side salad was a bit confusing consisting of a bowl of mixed greens, tomatoes and red onion. It had little to no dressing and although as satisfying as greens can be, I expected a little more to it.  

Blue Jacket's draft menu did not disappoint with several varieties and flavors to choose from.  I was curious about a few of the brews and opted for tastes, smaller pours for a smaller price, of three different beers. I began with the Figure 8 cask Ale – a full-bodied, malt-driven ale brewed with 30lbs of dried figs, brown sugar, cinnamon, nutmeg and bourbon soaked oak chips. It was smooth and delightful but the small taste was about all I could handle.  Thirsting for something a little lighter, our server suggested the Seersucker, which was definitely effervescent, juicy and zippy (as the menu promised) with wheaty sweet flavor and quite refreshing. My one observation was that the tastings came in what seemed to be tuliped wine glasses – an odd choice for craft beer or cask ales.

The other guests, and more advanced beer aficionados in my party, opted for full pints of the Cut & Dry, a classic Bohemian pilsner with a Blue Jacket twist; Mexican Radio, a mole-inspired imperial stout; and the Redhead, a hoppy red ale with hints of cocoa and toffee.  Both agreed that each was satisfying to the taste buds and unique enough to come back for other signature Blue Jacket brews.

Blue Jacket brewery and tavern at the Naval Ship Yards in Washington, DC. – a must for specialty beer, pretty good food, atmosphere and a little history.

Blue Jacket

Brewery and Tavern

300 Tingey St, SE

Washington, DC 20003

(202) 524-4862

www.bluejacketdc.com

The Arsenal

Lunch Dinner Sunday Brunch

Epik Burger - Quality, Taste and a Dash of Healthy Creativity

 

In a small strip mall and unassuming store front off Atlantic Boulevard is no doubt one of the best burgers you will find in Jacksonville. Epik burger is a collaboration of husband and wife team Korey and Lovice Konopasek whose background is rooted in culinary arts and hospitality.  Their idea of combining fresh, unusual and amazing ingredients while being mindful of people's thirst for healthy yet innovative menu items resulted in the birth of this special burger joint, Epik Burger, where quality and taste is served with a dash of healthy creativity.

As promised in the company mission statement, Epik Burger is low

frills and not fancy furnishings. Upon entering, once must maneuver the tables scattered throughout the front of the restaurant in order to reach the counter. But take your time getting there as the rather extensive menu while certainly give you pause. Grab a menu and study it at either the long picnic-style table anchoring the eating area.

The menu features seventeen specialty burgers, three ahi tuna “burgers”, seven chicken sandwiches and five veggie burger creations. But before you check those out, be sure you’ve reviewed “the 411” on the back. This gives you info on gluten free options, vegan versus vegetarian choices, add ons such as Lettuce, Tomato, Onion (LTO) and of course the different burger sizes: FFB or fast food burger which is a 3 ounce serving as opposed to an RB or restaurant burger which is a generous 6 ounce serving. This side of the menu also offers rules on ordering an “old skool burger” or your basic burger with a few options, handspun milkshakes and by their own admission, “not your ordinary sides”.

I went old skool and following the Rules ordered a FFB with a wheat bun, lettuce tomato and pickle, cheddar cheese, no specialty toppings, and standard Angus beef.  My lunch mate ordered the signature Epik Burger – pancetta, hold the Brie, cornichons (tiny crispy gherkins), balsamic mayo, and LTO also in a FFB and shared a side of truffle Parmesan fries. Mrs. Konopasek herself works the counter and delivered our piping hot and incredibly aromatic food. The smell of the freshly cooked burgers and the undeniable truffle and Parmesan instantly filled our nostrils and made our mouths water. Trust me when I say that we were not disappointed. I believe the commentary throughout most of the meal was quite simply, “mmmmm.” The flavors, the aroma and the ultimate satisfaction of a well-cooked and put together burger prompted me to try a strawberry milkshake. What can I say? 

 Once again, perfection. 

Served with just the right thickness to go through the straw and with enough strawberry to make you believe you were eating the actual fruit, my shake was in a word, superb, and I loved the extra touch of a strawberry pirouette cookie. I left with a completely full stomach but not so overfed that I regretted any bit of my scrumptious meal.

This is a burger joint not to be missed. True to their word, Epik Burger strives to provide high quality and innovative burgers utilizing the best ingredients available with a variety of healthy eating options. They've completely hit their mark.

  

Epik Burger
12740 Atlantic Blvd. Suite 105
904-374-7326

Hours of Operation
Monday-Thursday 11a.m. to 9p.m.
Friday-Saturday 11a.m. to 9:30p.m.
Closed on Sunday

Intuition Ale Works & Cafe Nola team up to bring Jacksonville: Beer & Food - Together at Last

Last week marked the third anniversary of one of Jacksonville’s own craft breweries,

Intuition Ale Works. Naturally, the week was marked with several beer related events and celebrations to mark this momentous milestone for Intuition. On Thursday night, Café Nola joined in the celebration by hosting a beer and food pairing appropriately named: Beer & Food – Together at Last. Attendees enjoyed a delectable collaboration of beer and food featuring three samples of Intuition Ale brews selected by sommelier Mico Fuentes and three culinary bites from Café Nola’s chef, Kathy Collins.

Café Nola, which is known for its upscale bistro-like fare, was the ideal setting for such an event.  Located in the lobby area of Jacksonville’s Museum of Contemporary Art (MOCA), the modern ambiance and no-fuss décor made beer connoisseurs feel right at home.  The crowd was small but servers on hand were attentive and well informed on both the brews and the bites.

The first items on the Tasting Menu featured Intuition Ale’s Dragonglass Saison paired with melted brie, house pepper jelly and Mount Dora micro-arugula atop a black bean cake.  The Dragonglass is an almost jet black brew also known as a Farmhouse Ale so named because it was originally brewed during the cooler, less active months on the farms in the French speaking region of Belgium then stored for the farmhands to drink during the summer months.  With hints of chocolate and almonds, the Dragonglass did not disappoint, as it was smooth and perfectly presented in mini mason jars not unlike a farmhand would use. The house pepper jelly gave the black bean cake with Brie just the right balance of sweet and sour, all the while begging for the rich flavor of the Saison. Although it would’ve been nice to have a second cake to truly experience the pairing, it was certainly a terrific way to get the taste buds going.

As quickly as one server cleared away our first pairing, came our second – an American Rye IPA teamed up with a surprisingly scrumptious Flat Creek Lodge Dragon’s Breath Cheese and prosciutto macaroni and cheese fritter, with a rye bread crust, and house made beer mustard vinaigrette for dipping. The unexpected flavors within the fritter were an exquisite combination of creamy and salty with a delightful crunch from the rye bread crust. Of course the pairing of the fritter with the American Rye was genius as the hops and rye complimented the rye crust beautifully. Taste buds were certainly surprised and thrilled to experience this pairing which left me wanting not only more fritters, but also more beer.

Not to be outdone by the prior tastings, the final pairing of the evening featured Intuition’s King Street Stout with a roasted brussel sprout, bacon wrapped King Street Stout braised short rib kabob, and topped with aged goat cheese. Talk about an unusual symphony of flavors! Often given a bad rap (how many of us were force fed brussel sprouts as kids?), these bite size morsels of flavor when cooked properly and combined with the likes of bacon and goat cheese, not to mention short rib, will truly become a favorite among even the most discerning palate. Each component of the kabob worked together to create a savory bite perfectly washed down with the nutty, chocolaty stout. I would have liked the bacon wrapped around the entire bite – brussel sprout included – but certainly not a deal breaker the way it was presented and I enjoyed every last taste.

Once we had sampled the three brews and their respective small bites, we were able to tour the museum as part of the evening.  We agreed that it would’ve been nice to have two bites of each course and an entire pint of each brew. Still, the event was a Tasting Menu and that we certainly did. Kudos to chef Kathy and sommelier Mico for three superbly delightful and delicious courses. And of course, thanks to Café Nola and the MOCA for hosting.

Aardwolf Taproom & Brewery

Jacksonville craft brewers have a new addition to their scene. Aardwolf Brewing Company debut their phenomenal space and brews a couple of months ago when they opened their taproom and tapped their kegs on Hendricks Avenue in San Marco. Once the city’s old ice house, Aardwolf Brewery and Taproom is an amazing space with exposed brick walls, wood beamed ceilings and cool ambient lighting. Just as interesting and great conversation as the renovated space, is the brewery’s name - Aardwolf. An aardwolf is a small, insectivorous mammal or earth wolf. Coincidentally, the Latin name for hops translates to humulus lupulus or earth wolf. Hence the logic in the name, Aardwolf.  

 

Upon entering, one is struck by the spaciousness of the taproom and the inviting bar spanning the entire wall, which separates it from the actual brewery. Throughout are a variety of tables and plenty of seating all in keeping with the rustic yet comfortable atmosphere. A nice architectural touch is the glass window giving patrons the opportunity to get an eyeful of the large brewing vats. On the far wall of exposed brick, a large chalkboard sign lists the days taproom offerings complete with alcohol content and price. But unlike the other breweries, Aardwolf thoughtfully lists both their beer offerings on the left-hand side, while on the right cleverly offering

ales from other local breweries. Like most Jacksonville taprooms, a food kitchen is not part of the brewery, however, Aardwolf books Jacksonville Food Trucks on Friday and Saturday nights making it the perfect weekend spot to hang out, enjoy some great brews and satisfy your pallet.

Aside from the main taproom, Aardwolf boasts a Biergarten and a Back Lounge, both perfect private gathering spaces. Last Wednesday night MPI North Florida held a happy hour event for members and guests to showcase the venue and try out the newcomer to the Jacksonville craft brew arena. MPI After 5 took over the Back Lounge, an amazing space with plenty of couches and comfy chairs for guests. A convenient “take-out” style window allowed for easy brew ordering and Corporate Caterers provided a little something to nosh while the group mixed, mingled and enjoyed the beer.

Being new to the Aardwolf brand, I would’ve liked a flight of beers to get a true sense of what the brewery had to offer. I eventually opted for the Aardwolf Belgian Pale Ale – amber colored with a slight head and an amazing hint of clove and tropical fruits. The pint went down smoothly and I loved every last drop. By far one of the better Pale Ale’s I’ve ever had, refreshing and light yet completely satisfying. My guest, wanting the lightest beer offered, opted for Aardwolf’s Hasselhoffenweisse.  A cloudy, golden hued brew with a sweet aroma of citrus and a touch of yeast, this brew was just the right flavor for her. Around us, many had to chosen to taste the newly tapped Ermah-Gourd Pilot Batch pumpkin ale. The Pilot Batch series, I came to find out, is special limited beer, brewed in small batches and tapped every Wednesday. Although I am not a pumpkin ale drinker, this particular brew, a nod to the fall season, did not disappoint the beer connoisseurs that enjoyed a glass.

When I left the taproom around 7:15pm, the place was still happening with most spots at the bar occupied and tables full of people enjoying the beer and the atmosphere. I am looking forward to being back on a Food Truck night to sample more beer and culinary delights. What a terrific new spot for after work and weekend crowd!

Aardwolf Taproom
1461 Hendricks Avenue, Jacksonville
Wed - Sat: 3pm-11pm
Sunday: 2pm-10pm

3rd Annual Northeast Florida Beer Cup

Music was twanging and beer flowing at the 3^rd Annual Northeast Florida Beer Cup. TPC Sawgrass Tailgate Pavilion played host to the event featuring a dozen craft brewers and local restaurants as a kick off to Web.com's Tour Championship Tournament. Pours were generous and food plentiful as Grandpa’s Cough Medicine, a homegrown 3-piece band heavily influenced by bluegrass, outlaw county and metal provided the musical ambiance for the evening. Signage was a bit absent and trying to find one’s way from the famed TPC Clubhouse to the Tailgate Pavilion was a bit tricky but the beer and food made up for it.

The evening was perfect as clouds parted and rain stopped just in time for the outdoor craft beer event presented by Jacksonville Magazine.  VIP’s paying extra for their tickets to gain early access may have been a bit disappointed as not all food or brews were available until well after 7:00pm – the official start time. Glasses, a nice Green touch, for sampling were provided but a rinsing station would’ve completed the intent. Nonetheless, the air was charged with energy and excitement as local craft breweries showcased their brews, talked about their process and poured.

The venue was set up as two different sections and our first stop was River City Brewing Company offering its Red Rooster Ale – a deep clear amber with an off white head. The pour was small but the taste was light and pleasant with a malt aroma with a hint of sweetness from the hops. The guys from Goose Island Beer Co., a Chicago based brewery, lured us to their table with their enthusiasm They generously poured three of their favorite brews: the 312 Urban Wheat Ale, India Pale Ale and Honker’s Ale. All three were immensely drinkable with their own distinctly hoppy aroma and fruity flavor.  I have to admit, however, that it was the Honker’s Ale with its perfect balance and rich malt flavor that would keep me coming back for more. But it was time to sample some food. 

Three tables of tempting goodies from Steamin, European Street Café and PolloTropical were on hand next to the boys from Goose Island. Each restaurant gave a taste of their signature menu item and we were treated to: slow cooked, Steamin BBQ pulled chicken served on a baguette which made it easy to maneuver but wanting in flavor; fresh, crunchy veggie wraps with pour-your-own signature European Street hot mustard giving one the spicy but healthy option; gargantuan yet finger friendly desserts with just enough variety to satisfy both the chocolate lover and those not too keen on it; Cuban sandwiches and homemade chicken salad pitas from Pollo Tropical.

Hunger satisfied for the time being, we headed to the main pavilion area for the rest of the craft beer offerings. Breweries the likes of Bold City, Intuition Ale Works, Green Room and Engine 15 could be found with 1-2 beers to sample, brew masters to answer questions and swag to take home. Home brewers CASK and the Jacksonville Chapter of Girls Pint Out shared the spotlight with these Jacksonville staples and even our neighbor state Georgia was represented by New Belgium Brewing and Sweetwater. Conspicuously absent, however, were Red Brick, popular in Atlanta and making their name here in NE Florida and AardwolfBrewery newly launched in San Marco. Perhaps next year.

Local restaurants were also featured and provided not only goodies to nosh, but also promoted their craft beer selections and food pairing combinations. Mojo’s BBQ offered pulled pork sliders, a southern BBQ staple, with quite the variety of sauces – definitely something for every pallet.

For those of us who were feeling the effects of the beer, Pele’s Wood Fire had delicious wood fired pizza slices. Obviously formed by hand, this Neapolitan style pizza with its light fluffy crust slightly blackened to add that little crunch yet soft, thin center absolutely hit the spot. This was probably the best food at the event and I won’t lie - I went back for a second slice. 
Our hosts, Sawgrass, and their culinary team served shrimp and grits in a hors d'oeuvres sized tart shell. Iffy for an outdoor venue but with a chef sautéing shrimp, hot grits at the ready and a heat lamp, Sawgrass did a pretty good job pulling it off. The shrimp was flavorful and grits creamy and warm. The tart shell was more a conduit for the food rather than a bakery masterpiece, but still very yummy with the beer.

Probably the coolest and tastiest, were the desserts by Small Bites Dessert Studio. Their Chocolate Stout Cupcakes with Peanut Butter Frosting looked like tiny bites of heaven on earth and would certainly have complimented the Nut Sack Imperial Brown that Engine 15 was pouring. These chocolate temptations were a hit, providing an elegant and sweet touch for the Beer Cup crowd.

The music continued into the evening as more people arrived, beer was consumed and food was devoured. No doubt the event was a success and proved once again that the craft brewery industry has quite the following.  Kudos must be given to Sawgrass for a nice showing as the new venue. I’m sure the planning for the 4^th Annual North Florida Beer Cup is already in the works and perhaps a few new brews, and restaurants, will join in the fun.