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c Two Thumbs UP How Good Food Should Taste
Restaurant Orsay
By: Megan Champion
Augustine Grille
mouth. For only $12, it’s a must have.
of Sawgrass Marriott Golf Resort & Spa’s
I would also recommend The Steak Frites, a tender
piece of meat accentuated with a red wine jus and
surrounded with hot pomme frites. The rarer the
better, this moist steak can be effortlessly cut with
your fork and falls apart in your mouth where
the rich flavors of butter and wine come to life.
A piece of meat so simply prepared yet intensely
flavorful is complimented by the slightly salty
French fries. For only $22, it costs less than many
less flavorful steaks in other establishments.
THE ATMOSPHERE & THE FOOD Orsay’s more savvy diners begin their evening
Unless you have taken up residence under a with Happy Hour, every Tuesday through
mossy rock, you more than likely have heard Saturday from 4pm to 7pm, where you can
of Restaurant Orsay, an object of affection for sample their many half priced drinks and
foodies across Northeast Florida. discounted appetizers. Start off with one of
their signature cocktails, like a refreshing Blood
This bistro has its roots in French cuisine and Orange Martini for $6, or a glass of house wine
its heart in a passion to create dishes that are at $3, and share Mussels steamed in butter and Chefs at the Sawgrass Marriott Golf Resort a custom-controlled refrigerator over a three-
inspirationally authentic. There is vibrancy in white wine for just $6. & Spa’s Augustine Grille have undertaken an week period to produce a rich, tender meat
the dining room that comes from devoted patrons important mission – to provide the finest cuisine often described, says Scalise, as “buttery and
BUZZ WORTHY using all-natural, seasonal, sustainably-grown decadent.”
pouring over their entrees. The main room sits
under beams of warm oak in the vaulted ceilings A gourmet restaurant with such a cult products. This new direction has resulted in a In addition to a variety of entrees from land
where creamy tones play out a comfortable and following does not have to offer this many stunning menu that is receiving rave reviews and sea, the Augustine Grille menu features
modern decor. Executive chef, Brian Siebenschuh, entrees under $15, yet they do. Their wine list from guests. small plate selections, three-course dinners,
and company can be seen through the long open is expansive and nothing disappoints, with The menu, designed by Executive Chef David and a five-course chef’s tasting tour that can be
kitchen window that looks out into the front of many bottles at $25 and under. The portions Scalise and Chef de Cuisine Brett Smith, accompanied by a wine pairing.
the house. are generous and satisfying and the work put compiles selections from local and regional
into each dish, no matter the price point, is farmers and artisans such as heirloom fruits “We have designed our menus to be seasonal in
Soft lighting runs throughout the open dining order to showcase the highest-quality, freshest
a credit to the chef’s respect for quality and and vegetables, locally caught seafood, specialty
area and lounge, where you can enjoy your meal ingredients. For example, on our new summer
love of food. cheeses, and dry-aged beef.
from one of the broad contemporary sofas or in
the intimate grace of the private dining room.
The sizzling sounds of the kitchen and the intense The FacTs “Through careful research of each menu item,
we’ve chosen to work with growers who support
menu, the dishes are light, fresh and colorful –
reflecting the great flavors that are available this
time of year,” said Smith. “We have received
aromas that greet you even before you have WHAT: Restaurant Orsay the philosophy of caring for the land. We’re excellent feedback on our menu and new focus
stepped inside, create an electric environment proud to have a relationship with vendors who from our discriminating diners, and we will
When: Tues – Thurs: 4 to 11pm Fri- Sat: 4pm – 12am maintain the highest integrity to bring our guests continue to provide a culinary experience
Sunday: 11 to 4pm ingredients of the finest quality,” said Scalise. tailored to the most impeccable standards.”
Where: 3630 Park Street - Jacksonville 32205 “We are committed not only to providing an
outstanding dining experience for everyone
who visits the Augustine Grille, but also to
The FacTs
Contact: 904.381.0909 WHAT: Augustine Grille at the Sawgrass Marriott
supporting environmentally-friendly growing
and production practices.” Golf Resort & Spa
When: Mon – Sat. 6-10 p.m.
Menu saMpler One farm the resort has partnered with is
Anson Mills, a South Carolina-based grower
that harvests and sells heirloom varieties of
Where: 1000 PGA TOUR Blvd. Ponte Vedra Beach
Contact: 904.285.7777
A Gourmet Evening for 2 under $85 www.sawgrassmarriott.com
corn, wheat, and rice – keeping alive
Cocktails: Pear Jalapeño Margarita $5 Southern ingredients that were available at the
turn-of-the-century. Another partner is Twinn
Menu saMpler
Draft Beer $3 Bridges, a Maclenny-based farm that delivers Leaves: Watermelon Feta, Arugula, Jerez
their specialty cheeses in a truck powered by vinaigrette 8
Appetizer: Oysters roasted in Bacon and waste vegetable oil. Small Plates: Mac + Cheese white cheddar,
that immediately gets you excited about the Parmigiano Reggiano $6
The Augustine Grille is also one of only two lobster, truffle 14
evening to come.
Wine: A bottle of Monsastrell, a light red Spanish restaurants in the Jacksonville area to dry Land: Short Rib kobe wagyu, lobster risotto,
The menu is filled with French delicacies, like for $20 age its own beef. Using the finest 100% Black brussel sprout, shitake jus 28
escargot sautéed in chunks of aromatic wild Angus Kansas-originated steer from specialty
mushrooms, and earthy provincial favorites, Entrees: Quiche $12 and Steak Frites $22 = $34 Sea: Mayport Shrimp grit cake, spinach,
vendor Creekstone Farms, the beef is treated in
like Cassoulet, a dish of hearty beans steeping in tasso gravy 28
wine, duck confit, bacon and roasted pork. Orsay Tip: $15
has adopted the European concept of having your
table for the evening – which meant that you can
enjoy food the way it was meant to be, slowly, in
good company and with tentative but unobtrusive
service. The tiny details like lemongrass soap
in the restrooms, waiters crumbling your table
between courses and garnishes as fresh as the
entrees are just a small part of what makes Orsay
so enjoyable.
A long time patron of the restaurant, I am always
impressed at the pure love that goes into the food.
Many of the ingredients are locally raised, and
absolutely fresh.
While I have sampled most items on the menu
and love them all, there are a few options that are
especially impressive for the value they offer. The
Quiche and salad is unlike any I have experienced.
Fluffy folds of eggs engulf oozing gruyere cheese,
spinach and mushrooms; there is nothing dense
about this slice of heaven, which pours from the
crust, warm and flavorful, and melts in your
JANUARY 2011 • www.iwantaBUZZ.com 25
