The Floridian

What they say about themselves:

We here at The Floridian have a relatively simple goal: to make really great food using local, seasonal and sustainable ingredients as much as possible, and to provide a comfortable and casual atmosphere in which this food can be enjoyed. We believe we can best support the local community, economy and environment by purchasing ingredients cultivated and crafted within the Northeast and North-central regions of Florida, thereby promoting the sustainability and growth of our region’s agriculture and artisan economy. It is our commitment and responsibility to provide truly authentic food, to reconnect this most important part of culture to its origins in the cultivation of the land and responsible plying of the sea.

Our menu will change continuously with the seasons, and will reflect our sincere appreciation of Southern cooking, with healthy notions. Keep an eye out for our featured Farm, Fish, and Artisan Partners as we do our best by their incredible product. After all, a restaurant’s menu can only be as good as the ingredients used to craft it.

What we say about them:

Yummy!  This weekend we went to St. Augustine, one of our favorite places.  I had done some "research" on Pinterest trying to find some new things to try while in St. Augustine and stumbled upon The Floridian.  I looked over the company website and read reviews on the Urban Spoon and Southern Living -- it looked like a winner -- now all I had to do was convince Mr. Douglass.  I explained that is was a "farm to table" restaurant and it would be good to try it -- you know, just for the blog.  ;)  By Sunday, we were all seated on their patio enjoying drinks and fried green tomato bruschetta.  We all chatted while we ate our appetizer and sipped our drinks, then came the main course.  Silence fell over the table.  It was amazing.  The boys had the Dixie Burger made from beef from the CartWheel Ranch and I had the FGT Hoagie made with fried green tomatoes, cilantro mayo, cabbage slaw, and Wainwright's pepperjack cheese.  Mr. Douglass had the Minorcan Datil-BBQ Sandwich which they describe as a "sweet, spicy, and boozy BBQ sauce" over slow roasted CartWheel Ranch pork, and served on a bun with pimento cheese, cabbage slaw, and house pickled vegetables.  My sister-in-law, Ms. Douglass, had the Shrimp Remoulade Po'Boy made from local shrimp.  As delicious as these descriptions sound, they do not even begin to do these dishes justice.  The only small warning I will give is that parties of 6 or more will not be allowed to split the check and there is a automatic 20% gratuity added to parties of 6 or more.  This certainly wasn't a deal breaker for us, but it was noted as a teensy annoyance.  With that small warning in place, we say to you, the next time you're in St. Augustine give The Floridian a try. . . you won't be disappointed.