102 Bridge Street
AWARD: Best New
The veranda begs you to come for Sunday brunch. There will be great biscuits and gravy and homemade jam, yet there will also be fried oysters and poached eggs and BBQ pork belly. More than just peddling nostalgia, chef Brian Whittington spent years at Orsay and knows his French as well as Southern and local treats, like Mayport shrimp and rice middlins. You taste that heritage in duck cassoulet, bouillabaisse or not-so-plain chicken and black-eyed peas.