MAGIC IN
THE KITCHEN
Kitchen on
San Marco
brings fresh
flavors to
historic district
by KELLY H. MCDERMOTT
Photos provided by Kitchen on San Marco
The city’s newest restaurant, Kitchen on San Marco, opened
its doors in Jacksonville on April 1. Despite the opening landing
on April Fool’s Day, the innovative menu and community
commitment at the new eatery is no joke.
Kitchen on San Marco’s menu consists of a wide variety
of fresh, contemporary gastropub food, and will change
seasonally to focus on fresh, locally sourced ingredients and
regional cuisine. Buying from local producers allows the
chefs to offer the fresh, bright flavors of the First Coast while
providing the healthiest, highest-quality food. A wide variety of
craft beers, carefully curated specialty cocktails and a friendly
wine list are also offered.
“I am thrilled about the opening of Kitchen on San Marco
and its contribution to the vibrant local restaurant scene here
in Jacksonville,” said Eve Markowicz, general manager. “We
plan to offer the residents of Jacksonville a new casual lunch
and dinner spot, post-work drink location and an exciting
menu of inventive gastropub fare.”
Executive Chef Ryan Randolph believes in bringing the
farm-to-table mission to Kitchen on San Marco. Randolph was
born and raised in Sweetwater, Tenn., and discovered the value
of sustainable living at an early age on his family’s farm. After
completing his education, Randolph moved to Chattanooga,
Tenn., and worked as a sous chef at Hennen’s, Alleia and St.
John’s Meeting Place under James Beard award-nominee Chef
Daniel Lindley. When preparing a menu, Randolph’s inspiration
First Coast Register | June - July 2015 39