Brooklyn Commons, the new Jacksonville restaurant to be run by Philadelphia “Top Chef” Kevin Sbraga, should open this fall at 220 Riverside.
“It will be a real asset to Jacksonville to have a signature chef come down and do a restaurant in Jacksonville,” said architect Jason Faulkner of Studio 9 Architecture. He expects an autumn completion.
River City Contractors Inc. will renovate space at the new 220 Riverside mixed-use apartment and retail community in the Brooklyn area. Plans show a $1.74 million construction job to build-out a 6,650-square-foot space.
The space will provide a restaurant, private dining, lounge, bar and raw bar as well as terrace dining.
Developer NAI Hallmark Partners announced almost a year ago that Sbraga, the winner of Bravo TV’s “Top Chef” in 2010, would open at 220 Riverside.
Hallmark worked with Vucurevich Simons Advisory Group to search for what it identified as “the ideal restaurateur for the unique space.” Hallmark’s team visited Sbraga and he visited Jacksonville.
In a statement then, Sbraga said Jacksonville’s coastal location and warm climate would provide “a vibrant selection of quality local ingredients to work with, and I’m looking forward to incorporating them into the menu I’m developing.”
Sbraga Dining Communications Director Esha Dev said the company was not yet releasing further information about the project.
Sbraga operates two Philadelphia restaurants — Sbraga and The Fat Ham.
Sbraga opened in 2011 with a prix fixe menu of specialties such as foie gras soup, lamb tartare, duck Bolognese, BBQ parsnips and honeysuckle parfait.
The Fat Ham, which opened in 2013, specializes in Southern specialties such as mustard greens, shrimp and grits, blackened catfish, pork belly, rhubarb cobbler and sweet tea.
He opened a third Philadelphia restaurant, Juniper Commons, in December, but closed it at the end of May. Juniper Commons was a casual dining experience with a 1980s inspired menu and motif.
Think French onion soup, fettucine Alfredo, prime rib, zucchini bread and tableside Caesar salad along with cocktails and wine coolers. Décor elements included chevrons, orange plaid and amber and amber-hued ashtrays with votive candles.
While Sbraga Dining is not releasing information about Brooklyn Commons, the design is in the hands of Eimer Design of Philadelphia, which worked on Sbraga’s first three restaurants. Jacksonville design is in collaboration with Studio 9 Architecture of Jacksonville.
Second phase for Freshfields Farm
Freshfields Farm is preparing for a second-phase addition at its Southside fresh food market.
Shown on a pending permit as a $764,000 project, the Orlando-based business will add about 5,408 square feet of space for a produce sales area. That would boost Freshfields Farm’s operation to more than 22,000 square feet.
Derek Wagner, director of customer service and marketing, said the expansion should be completed in the first quarter of 2016.
Wagner said the addition will double the sales floor and allow the business to separate the produce and meat departments.
“Once we add in that additional sales space, we will be able to fit more items in there, bigger displays, and we will actually realize this is what the finished product will look like,” he said.
Wagner said the first phase allowed the business to keep moving products quickly. He said the business also will remodel its cooler to handle more products.
The staff of about 100 will add more employees.
Wagner expected to have a better idea of staffing needs this summer.
Freshfields Farm opened in November 2013 at 5555 University Blvd. W. It sells produce, meats, seafood and dairy. There’s also the Ice Cream Shoppe.
The business opened as a small meat market in 1973 in Orlando and evolved from there. It has just two locations – Orlando and Jacksonville.
The frequently changing Live Market Board for Jacksonville at freshfieldsfarm.com features what produce and meats are available.
Friday’s board included red cherries, pears and Vidalia onions as well as boneless chicken tenderloins, pork ribs, sea scallops and pulled pork.
In coming to Jacksonville, Freshfields Farm bought a former furniture store, demolished more than half of it and remodeled the remainder for a warehouse. It added on the produce and meat market.
It had a second phase in its plans.
“Overall we’ve really been tickled that people seem to like what we’re doing,” Wagner said.
Aldi plans hiring event June 30
Those interested in working for the Aldi grocery chain can apply June 30 at the Embassy Suites Jacksonville at 9300 Baymeadows Road.
The event will be 8 a.m.-noon and 1-4 p.m.
Aldi is hiring a total of 20 store associates, shift managers and manager trainees for its stores in Jacksonville, St. Augustine and Middleburg.
Pay will be $11.25 an hour for associates; $14.25 an hour for shift managers; and $21 an hour for manager trainees. Aldi says its compensation is higher than the national average for the retail industry.
Applicants must be at least 18 years old and have a high school diploma or GED. Retail experience is preferred.
The job requires that employees be available to work between 6 a.m. and 11 p.m. Monday-Sunday. Aldi also requires a drug screening and background check.
Those working more than 25 hours a week are eligible for full health insurance benefits and dental coverage. All employees can participate in the 401(k) program.
Land at Town Center sells for almost $5M
Rimrock Development LLC of Lake City sold property it developed in The Markets at Town Center for $4.9 million.
The 4890 Big Island Drive property is about 0.35 acre. Rimrock developed a 7,050-square-foot building there whose tenants include Visionworks and BurgerFi.
Rimrock, through Town Center Pad T LLC, sold the property to EAT-1507 LLC, whose address is in Vail, Colo.
Rimrock bought the land two years ago for $2 million. The developed site is assessed for tax purposes at $2.79 million.
Pele’s gains investors and new name: Il Desco
Restaurant investors Jacques Klempf and Fraser Burns have bought an interest in Pele’s Wood Fire in Riverside and will change its name to Il Desco, which is Italian for “the dinner table.”
The two completed an equity investment in MAF Restaurant Group LLC, which owned Pele’s Wood Fire.
A news release said the concept behind Il Desco Modern Italian will be to recreate the dining experience people have with friends, family, and loved ones around the dinner table.
MAF Restaurant Group is led by Mark Frisch.
Il Desco will serve simple Italian cuisine in lighter portion options, house-made pastas, and will maintain a large selection of crisp wood-fired pizzas. It also will also feature a full raw bar with oysters and seasonal seafood selections.
The restaurant would open in September.
Ian Lynch, the executive chef of Forking Amazing Restaurants LLC, will oversee the culinary development of Il Desco. Matthew Mannick, the director of restaurant operations, will oversee the management team.
Danis is the contractor and Design Cooperative will oversee the interior design.
Forking Amazing Restaurants LLC comprises Burns, Klempf, Frisch and Alexandria Klempf.
Forking Amazing Restaurants owns Ovinté at the St. Johns Town Center, Bistro AIX in San Marco, and the Cowford Chophouse.
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