Kitchen on San Marco Celebrates Second Anniversary

April 07, 2017
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Locally-sourced gastropub fare is a feature on the Kitchen on San Marco menu.

Located at 1402 San Marco Blvd., Kitchen on San Marco is proud to be celebrating its second anniversary this month. Since opening its doors in 2015, the restaurant has remained committed to its locally sourced, regional cuisine, as well as to the San Marco and greater Jacksonville communities, through community initiatives, gatherings and participation.

“It is an honor to celebrate our second anniversary and a privilege to be part of this vibrant, culinary community,” says Eve Markowicz, general manager of Kitchen on San Marco. “The support of our guests and community keeps us passionate about what we do and how we do it. We are looking forward to being a part of this community for many years to come.”

Kitchen on San Marco has experienced great success in the last two years, earning several honors from Jacksonville diners. The restaurant has been voted “Best Farm to Table Restaurant” by Times-Union readers in its “Bold City Best” contest two years in a row (2015 and 2016), as well as being named “Best New Restaurant” by Folio Weekly in its annual “Best of Jax” awards. Additionally, Kitchen on San Marco was honored as a finalist for “Best Restaurant Serving Locally Sourced Food” in Folio Weekly’s “Best of Jax” reader poll.

The gastropub was also named one of Jacksonville’s Top 20 best restaurants by Jacksonville’s Fine Dining Examiner for its fresh seasonal cuisine and made its list of Top 5 Best New Restaurants for 2016. Kitchen on San Marco was also honored as the Judge’s Choice Award winner for its GastroFest participation and offering in both 2016 and 2017 and most recently won Best Entrée in the Farm to Future Culinary Competition.

Along with these honors, the restaurant remains committed to its locally sourced gastropub fare. Kitchen on San Marco’s menu consists of a wide variety of fresh, contemporary gastropub food and changes seasonally to focus on locally sourced ingredients and regional cuisine. Buying from local producers such as Congaree & Penn, Veggie Confetti Farms and French Pantry allows Executive Chef Ryan Randolph to offer fresh, bright flavors of the region while providing healthy, high-quality food at an affordable price. A wide variety of craft beers, carefully curated specialty cocktails and a friendly wine list are also offered.

Kitchen on San Marco has provided a place for local Culinard students and graduates to gain real-world experience through its partnership with Culinard, the Culinary Institute of Virginia College in Jacksonville. Kitchen on San Marco’s staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry art students to gain real world experience while giving Jacksonville residents a unique gastropub dining experience.

“Two years is a major milestone for our industry,” says Randolph. “We’re looking forward to continuing to educate the students of Culinard, craft dishes with our local partners and feed the community of Jacksonville for several more years!”

Guests can enjoy lunch Monday through Friday and dinner Monday through Saturday in Jacksonville’s historic San Marco district in the heart of downtown Jacksonville. To commemorate their anniversary, the restaurant will be offering daily food and drink specials through April 8, including:  $5 Florida Drafts, $15 Sangria, $10 Anniversary Martini, $8 Pork Collar Hoecakes, and nightly features.

For reservations or to view Kitchen on San Marco’s menus, visit or call 904.396.2344. 

Article from Edible Northeast Florida at
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