As a self-proclaimed brunch enthusiast, I’ve had my fair share of eggs benedict, French toast, and avocado toast over the years. But every now and then, I stumble upon a brunch spot that truly elevates the experience, taking familiar dishes to new and unexpected heights. And that’s precisely what I encountered at Rue Saint-Marc, a Jacksonville, Florida gem that’s quickly becoming known for its ingredient-driven menu and artfully presented cuisine.
Discovering Rue Saint-Marc
It was a bright and sunny Sunday morning when I first stepped through the doors of Rue Saint-Marc, located at the entrance to the historic San Marco Square. The space immediately drew me in with its craftsman’s approach to detail, from the hand-made tables to the welcoming hospitality that radiated throughout the room. I could tell this was no ordinary brunch spot – there was a sense of thoughtful blending of tradition and progress that enlivened the neighborhood restaurant without compromising its familiar and comfortable atmosphere.
As I settled into my seat, I couldn’t help but notice the passion and experiences of the culinary team that shone through every aspect of the restaurant. Chef Scott Alters and Beverage Director Gabrielle Alters, the power couple behind Rue Saint-Marc, have traveled extensively and studied the craft of cuisine, bringing a new perspective to Jacksonville’s food culture by championing local, sustainable farming and an uncompromising commitment to handmade creations through traditional craftsmanship practices.
Brunch Elevated
It was time to dive into the menu, and I knew I was in for a treat. The brunch offerings at Rue Saint-Marc were anything but ordinary, with each dish showcasing the culinary team’s dedication to quality ingredients and artful presentation.
Strawberry-Stuffed French Toast
I started with the Strawberry-Stuffed French Toast, a decadent take on the classic breakfast staple. The thick-cut brioche was expertly soaked in a rich custard, then filled with a luscious strawberry compote and topped with a drizzle of housemade honey syrup and a dusting of powdered sugar. Each bite was a perfect balance of sweet and indulgent, with the juicy strawberries providing a delightful contrast to the fluffy, custard-soaked bread.
Crab Cake Eggs Benedict
Next, I dove into the Crab Cake Eggs Benedict, a showstopper of a dish that had my taste buds dancing. The foundation was a pair of perfectly poached eggs, nestled atop a pair of delicate crab cakes that had been pan-seared to perfection. The hollandaise sauce was silky and rich, with a subtle citrus note that complemented the briny crab without overpowering it. Served alongside a vibrant arugula salad and crisp, golden potatoes, this dish was an absolute delight.
Chicken and Waffles
No brunch menu would be complete without a twist on the classic Chicken and Waffles, and Rue Saint-Marc’s rendition did not disappoint. The Belgian-style waffle was light and crisp, providing the perfect canvas for the juicy, fried chicken that sat atop it. But the real star of the dish was the bourbon-maple syrup, a harmonious blend of sweet and smoky that elevated the dish to new heights.
As I savored each bite, I couldn’t help but marvel at the level of attention to detail and culinary expertise that went into each of these dishes. It was clear that the team at Rue Saint-Marc was driven by a passion for food and a commitment to providing an unforgettable dining experience for every guest.
Beyond Brunch
While the brunch menu at Rue Saint-Marc was undoubtedly a showstopper, the restaurant’s ingredient-driven approach extends far beyond the morning hours. The dinner menu is equally impressive, with seasonally inspired dishes that showcase the team’s dedication to sourcing the finest local and sustainable ingredients.
One dish that particularly caught my eye was the Seared Scallops, served with a corn puree, roasted beets, and a balsamic reduction. The scallops were perfectly seared, with a delicate, almost-sweet flavor that was beautifully complemented by the earthy beets and the tangy balsamic. It was a masterful display of flavor pairing and textural contrast.
And let’s not forget the cocktail program, helmed by Beverage Director Gabrielle Alters. The handcrafted libations at Rue Saint-Marc are just as much of a draw as the food, with each drink showcasing a thoughtful selection of spirits and locally sourced ingredients. The Old Fashioned, for instance, was a revelation, with a smooth, almost-velvety texture and a subtle, well-balanced blend of bourbon, bitters, and a hint of citrus.
Elevating the Neighborhood
As I reluctantly bid farewell to Rue Saint-Marc, I couldn’t help but feel a sense of excitement for the future of this remarkable establishment. Chef Scott Alters and Beverage Director Gabrielle Alters have not only elevated the brunch experience in Jacksonville but have also brought a renewed sense of vibrancy and community to the historic San Marco Square.
By championing local, sustainable farming and handcrafting each element of their menu, the team at Rue Saint-Marc has created a dining experience that is truly unique and unforgettable. Whether you’re indulging in their signature brunch dishes or exploring the seasonally inspired dinner menu, you’re sure to leave with a newfound appreciation for the power of honest, thoughtfully prepared cuisine.
So, the next time you find yourself in Jacksonville, be sure to visit Rue Saint-Marc and experience the difference that passion, dedication, and a commitment to quality can make. It’s a brunch experience that’s truly in a league of its own.
