{"id":343148,"date":"2026-07-17T06:21:21","date_gmt":"2026-07-17T06:21:21","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/343148\/"},"modified":"2026-07-17T06:21:21","modified_gmt":"2026-07-17T06:21:21","slug":"alder-oak-opens-jacksonville-beach-location","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/343148\/","title":{"rendered":"Alder & Oak opens Jacksonville Beach location"},"content":{"rendered":"

The Alder & Oak restaurant in Jacksonville Beach opened July 15 after a friends and family event that drew more than 700 people the night before.<\/p>\n

The restaurant is at 131 First Ave. N. at the corner of Second Street North and replaced the former Jekyll Brewing, which closed in May 2025. Alder & Oak is next to its sister restaurant, Oaxaca Club.<\/p>\n

The first Alder & Oak opened in January as part of The Hub at 400 Riverside Ave.<\/p>\n

Mark Janasik owns Alder & Oak, Oaxaca Club, Blueberry Artisan Bakery and the Southern Grounds coffee shops. He heads the Restaurant & Hospitality Investment Group.<\/p>\n

He declined to provide a cost figure to remodel the restaurant.<\/p>\n

\"Eddy<\/p>\n

Eddy Escriba, operations partner at Alder & Oak and Oaxaca Club, in front of the new pizza oven in the main dining area at Alder & Oak at 131 First Ave. N.<\/p>\n

Photo by Dan Macdonald<\/p>\n

Atlantic Beach-based RPC General Contractors Inc. was the contractor, and DCOOP Architects of Jacksonville designed the interior.\u00a0<\/p>\n

Like the Alder & Oak in Brooklyn, the Jacksonville Beach restaurant has Zorbas, a rooftop bar, with both indoor and outdoor seating. The restaurant seats about 300 in the main dining area and in the Zorbas room.<\/p>\n

Reservations are available on the OpenTable app for the dining area and at Zorbas, which will also take walk-ins.<\/p>\n

The menu at the Jacksonville Beach location is the same as in Downtown, except for four sushi choices and two crudo items, said Eddy Escriba, operations partner for Alder & Oak and Oaxaca Club.<\/p>\n

Alder & Oak serves a menu inspired by the cuisines of Turkey, Greece and Italy. It sources products from those countries when possible.<\/p>\n

\u201cIt\u2019s a trending concept all over the country: Bigger markets are going for that meze (Middle Eastern appetizers) experience because our ingredients are very healthy. Everything that we do is in-house. It coincides with the Mediterranean diet. Lots of olive oil, lots of fresh ingredients,\u201d Escriba said.<\/p>\n

\"Corey<\/p>\n

Corey Tighe, beverage director at Alder & Oak, is shown behind the bar at Zorbas, the rooftop bar atop the new restaurant in Jacksonville Beach<\/p>\n

Photo by Dan Macdonald<\/p>\n

The meze menu includes tzatziki, baba ganoush, roasted cauliflower, assorted dips and spreads, and burrata ($8 to $26). There are three hummus dishes ($15 to $17).<\/p>\n

Alder & Oak is known for its fire-baked pizzas: margherita, tartufo bianca, prosciutto di parma and salsiccia ($18 to $23). The original kitchen\u2019s footprint was too small for Alder & Oak\u2019s needs, so the pizza and baking area were moved into the main dining room near the bar.<\/p>\n

Seafood choices are octopus, king prawns, tuna, salmon, lobster, shrimp and market fish ($28 to $42).<\/p>\n

Other proteins are lamb, chicken and steak ($22 to $49) with bucatini and truffles as a vegetarian offering ($32).<\/p>\n

Craft cocktails and mocktails are available, along with more than 30 wines from Greece, Turkey, Lebanon, Croatia and elsewhere.<\/p>\n

Upstairs at Zorbas will function more as a lounge, with different cocktails, sushi and live music Thursday through Saturday, said Corey Tighe, beverage director. \u201cA little bit more of a limited wine menu, but more like a cocktail lounge,\u201d he said.\u00a0<\/p>\n

Zorbas serves a lighter menu and focuses on beverage service. It will incorporate a \u201cgolden hour\u201d in the coming weeks, Tighe said. Cocktails will be $10 from an hour before sunset until sundown.<\/p>\n

The restaurant employs 40. Hours for Alder & Oak and Zorbas are 4 to 10 p.m. Monday through Thursday, 4 to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday and 11 a.m. to 10 p.m. Sunday.<\/p>\n

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