by erin thursby scopes1925@msn.com
100 First Street, Neptune Beach, FL (904) 270-8940 $$
The island inspired food at Caribbee Key has become an important part of the Neptune Beach culture. Fried food, fresh Caribbean flavor and grilled meat contribute to the fare at the Key. It’s hard to miss the multi-colored bar and grill, which borrows the colorful-but-weathered motif from the Caribbean islands. You can sit outside and enjoy the sunlight and an ocean breeze, or you can go to their upstairs bar, where they keep the windows open. The upstairs bar is smaller than the footprint of the whole place, giving it a personal feel and a party atmosphere.
Anything on the menu with shrimp in it is sure to be a winner. The jerk Chicken is definitely of a Jamaican flavor and can be had fried or grilled. The creamy roasted corn and crab chowder will be a treat for those who love island chowder. It’s not very spicy, but it is very savory.
If they don’t win you over with their use of lush, fresh ingredients, like diced tomatoes and green peppers, they will when you taste the flavors they have to offer. Sweet and tart, spicy and creamy all have their place in Caribbee Key.
The Island Cobb, not only looks terrific, with an impressive mound of finely grated cheese and artfully arranged hard boiled egg, it’s also fresh and delicious.
1401 Atlantic Blvd., Neptune Beach, FL (904) 249-2777 $$
Across the street from Culhane’s on Atlantic is Cliff’s At The Beach, which is located inside the Days Inn. The outside belies a somewhat swanky interior and pretty terrific eats.
Chef Cuong Nguyen is a coup for Cliff’s. Nguyen whipped up countless delicacies during his sixteen years at The River Club. The menu is deceptively simple, but Nguyen is capable of taking requests that aren’t on the menu. Much of their menu is standard bar fare, but the exemplary presentation of the dishes and the delectable taste of all of the food I’ve tried there makes it a great place to unwind.
Ahi tuna is a common enough dish these days, but Nguyen’s presentation makes it special. The pickled ginger slaw served with it is an outstanding counter-taste to the other flavors. Drinkers will like the reasonably priced basket of homemade chips, sprinkled with asiago and bleu cheese. If you’re into rich appetizers, try the scrumptious baked goat’s cheese served in tomato fondue with decidedly crispy slices of bread. I’ve also tried the chef’s flaky and tasty egg roll, which is available upon request as well as on Tuesday nights, which is sushi night for Cliff’s. Like the Cliff’s on Monument Road, this Cliff’s also serves wings which have earned the praise of many customers.
In entrées I’d recommend a number of choices. Their ale batter is excellent, so if you enjoy grouper or shrimp, order either the fish and chips or the battered Mayport shrimp. Both of these entrées are served with tasty homefries and slaw. Those with a taste for steak will love the pan seared New York Steak medallions. Served in a savory tomato gravy, the steak is both tender and flavorful.
110 North First Street, Neptune Beach, Florida (904) 249-557 $$$$
For some of the finest dining in Neptune Beach, check out Mezza Luna, where Chef Tony Pels whips up some of the finest food in the area. It’s not hard to find, as it’s located in the Town Center which straddles the Atlantic and Neptune Beach line. The atmosphere of Mezza Luna is both cozy and upscale, with low lighting and a pretty little courtyard.
While much of the menu pays homage to the Italian roots of Mezza Luna, with a focus on Mediterranean style cuisine, there are plenty of dishes that tend toward the fusion or world cuisine that has become popular in the last ten years. Wine aficionados ordering dinner at Mezza Luna will love the extensive wine list and those who enjoy mixed drinks will be glad of the full bar..
Chef Tony Pels has an impressive resume to back up his stellar cooking. Before purchasing the Mezza Luna and revamping the menu with more of a global bistro twist than the formerly more Italian menu, he had worked with renowned chefs such as Julia Childs and Wolfgang Puck
If you love the taste of deep fried cheese, but are bored with the standard mozzarella sticks that you can find from here to New York, consider ordering the Italian Croquettes. Filled with creamed risotto and mozzarella, this enchanting appetizer has an unmistakable tang lent to it by whole grain mustard.
Ahi aficionados will want to dive into the Schezwan Style Ahi Tuna as an entrée. This salty oriental-style treasure gets high marks for presentation and it packs a powerful flavor.
You’ll want to save room for dessert, because Chef Pels has won numerous awards for his sweet culinary confections. They serve classics like crème brulee and tiramisu. The tiramisu is called a tiramisu tini and is served in a martini glass for a very lovely presentation.
$ = under ten dollars for a single person
$$ = over ten to twenty for a single person
$$$ = over twenty to thirty-five for a single person
$$$$ = thirty-five and up for a single person
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