#Ember and iron jacksonville cracker
#Ember and iron jacksonville full
#Ember and iron jacksonville mac

#Ember and iron jacksonville full

Johns (904) 531-5185.Quick Apply Full-time Part-time 13 hours ago Full Job Description The ideal candidates should have prior experience in a fast-paced back-of-the-house role. Full bar service, specializing in whiskeys and local craft beers. Happy hour drink specials offered weekdays 4-6 PM. A covered patio is a nice addition to the dining room, though the view isn’t much to see.ĭinner service starts at 4 PM. The bar presents a pleasing visual draw with a tower of simple, black-framed shelves brimming with glasses and bottles of spirits illuminated by the light from windows peeking in from behind. The dining room is one large space split in two, dressed in honey brown tabletops and chairs, as well as a wall of upholstered booths at the back. The interior is warm and contemporary in design.

#Ember and iron jacksonville cracker

The short list of desserts is highlighted by two early favorites-the seasonal fruit cobbler with vanilla ice cream served in an iron skillet, and Graham cracker s’mores stuffed with a thick and gooey house-made marshmallow.

#Ember and iron jacksonville mac

Sides like the seasonal greens, roasted vegetables, garlic parmesan potatoes and mac and cheese are served a la carte, all priced at $6. Recent specials included seared scallops with herb buttermilk sauce and seabass with roasted potatoes. In addition to the regular evening menu, nightly specials are offered. Cornmeal-fried flounder, lobster mac and cheese (with five-cheese sauce and herb parmesan crust, yum) and the seared salmon with jasmine rice ($25) make use of the “iron” in the moniker, being served in heavy black skillets. The grilled hanger steak with chimichurri sauce and crispy potatoes ($28) and the sweet tea-brined pork chops with creamy field peas, mushrooms and greens ($36) epitomize the restaurant’s culinary flare. While some restaurants today tend to overwhelm guests with the number of dishes they can squeeze on a menu, Ember & Iron prefers a concise presentation. Another dish showcasing the fire in the kitchen is the roasted beet salad with arugula, goat cheese and cashews.

Do yourself a favor and ask for an extra serving of whipped honey butter. The skillet cornbread is a top seller and rightfully so. Wood smoke and a good sear are nearly as important as salt and pepper here, and the emphasis is readily apparent on many house specialties.įor starters, there are both raw oysters on the half shell and roasted oysters dripping with an herb and horseradish butter. The heart of the kitchen is an oak burning grill and if a dish can be cooked over live fire and coals, chef Cooney does so. But since opening, the establishment has pressed ahead with its menu of upscale American fare. Open since early 2021, and a short distance from the gates of Cimarrone and South Hampton golf communities, is Ember & Iron, a chef-owned bistro charged with bringing some local flavor into a slice of Northeast Florida sorely needing some.Ĭhef Mike Cooney and wife Brittany delayed the debut until late February thanks to the pandemic. Restaurants that aren’t tied to a national franchise? Well, that’s an entirely different situation.

There is no shortage of places to grab a bite to eat along the rapidly expanding 210 corridor in St.