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Matthew's Restaurant Review: The food, Larry Wilson's seductive décor and the ritzy San Marco address have given Matthew's the reputation as the crème de la crème of fine dining eateries in Jacksonville. Chef Matthew Medure revels in offering dishes that showcase his deft kitchen wizardry --- combining aesthetics and taste. Entrées include Maine diver scallops accessorized with cauliflower purée, trumpet mushrooms and fried kale, as well as air-dried duck breast with foie gras bread pudding, cider-poached apple and a cherry gastrique. Desserts hit the same note of distinction: try peanut butter budino with a honey Swiss meringue, banana gelato and candied bacon or the more classic dark chocolate soufflé. A wine list of more than 400 bottles complements the menu. Housed in a 1920s bank building, the restaurant offers a European-style ambience as upscale as the food. Reserve a seat at the granite-topped exhibition bar, which affords guests a front-row seat to the craziness of a busy kitchen.