The 200-seat restaurant and bar has not been named, but should open in spring 2021.
Jacksonville chefs Matthew and David Medure are taking their culinary skills to Mayo Clinic.
Medure Brothers Culinary Concepts will open a 200-seat, 7,000-square-foot upscale-casual restaurant and bar at the medical center’s Southside campus.
Mayo Clinic announced Feb. 27 the restaurant will include a full-service bar and a coffee shop grab-and-go area that will replace the cafe in the Cannaday Building.
Mayo said it and the Medures have not decided on a name, type of cuisine or hours of operation.
“As the demand grows for healthier cuisines, being able to work on recipes and flavors with Mayo Clinic certainly has its advantages,” Matthew Medure said in a news release.
The restaurant will be part of the connector building between a new 860-space parking garage and a five-floor, 120,000-square-foot hospital addition.
Mayo said construction will start this summer and the restaurant should open in spring 2021.
"Their restaurants are well known for serving some of the finest made-from-scratch culinary offerings in the region. We look forward to providing our patients, visitors and staff with an excellent table-side dining experience,” said Kent Thielen, CEO of Mayo Clinic in Florida, in a news release.
Matthew Medure said previously that his group was working on the restaurant.
“We’ve been designing it for about a year or less,” Medure said Feb. 10 during a recording for First Coast Success, a monthly feature with First Coast Connect with Melissa Ross on WJCT 89.9-FM.
Medure said then that the restaurant had not been named.
“We'll start thinking about that soon. Right now, we're trying to work on concept and what we want to do. And it's been awesome working with the Mayo folks,” he said.
Medure said the project is in the new wing. “You drive by now and you can see a big crane and a big parking garage going upward. That's our space.”
Mayo announced in September 2018 that it will invest $144 million in two projects to be built on its 400-acre Florida campus at 4500 San Pablo Road S.
They are the Mayo North Addition and a patient parking garage.
The addition will be a five-floor, 120,000-square-foot addition with a two-story building link between the Mayo and Cannaday buildings.
The addition will have space for up to eight operating rooms, procedural space for cardiology, gastroenterology and hepatology, and other departments. Completion is expected in late 2021.
Mayo expects to complete the 860-space parking garage later this year next to the Cannaday Building.
A two-story connector building will be built to include about 25,000 square feet of space for retail and other uses, which is where the Medures will open.
Approved plans for the site show a restaurant, kitchen space and courtyard on the first floor of the link, but don’t specify the Medures as the tenant.
Medure said Feb. 10 that the sit-down restaurant will offer a full beverage service and be open both to hospital visitors and the general public.
He said he expects to submit the project for permitting by June with an opening in spring 2021.
Larry Wilson of Designmind in Jacksonville is the interior designer.
Mayo Clinic in Florida is made up of four main patient care buildings, a dialysis center and a sleep center. The campus also has three research buildings, a cyclotron and a radiochemistry lab.
The Medures started Matthew’s Restaurant in 1997 in San Marco.
Medure Brothers Culinary Concepts Group comprises the original Matthew's and Rue Saint- Marc, also in San Marco; Restaurant Medure in Ponte Vedra Beach; M Shack in St. Johns Town Center, Atlantic Beach and Nocatee; and the recently opened Midtown Table along Gate Parkway.
Matthew's and Restaurant Medure are fine dining. M Shack is a burger joint. Rue Saint-Marc is a French-American neighborhood bistro, and Midtown Table is Italian-inspired.
The Medures also offer a packaged fitness meal company called Hipp Fitt Meals.
The release said Matthew Medure began his career at The Ritz-Carlton, Buckhead after graduating from the Pennsylvania Institute for the Culinary Arts. Florida Trend magazine recently named him as one of Florida’s most influential entrepreneurs and he twice was nominated for the James Beard Perrier Jouet “Rising Star Chef of the Year” and was selected for a stage at the three-star Michelin Hotel de Paris, Monte Carlo with Chef Alain Ducasse.