by Max Marbut
Staff Writer
“Upscale fast casual” would be one way to describe “olio,” the new restaurant on East Bay Street.
Located on the ground floor of Churchwell Lofts, across the street from the County Courthouse and Courthouse Annex, the restaurant serves soups, salads and sandwiches for lunch.
Chef and owner Greg DeSanto said he’s been interested in cooking for as long as he can remember.
“When the other kids were watching ‘Sesame Street,’ I was watching (chef) Julia Child,” he said.
After culinary school in Baltimore, the Maryland native started work at a restaurant in Ireland. The executive chef there, DeSanto’s first mentor soon left to take over the kitchen at The Greenbrier in West Virginia, so DeSanto came back to the states and traveled the country.
He worked in Southern California, Washington, D.C., and Atlanta before arriving in Jacksonville about six years ago.
Three years ago, he decided it would make more sense to work for himself than to work for someone else. DeSanto’s search for the perfect location to open his “dream restaurant” was limited to Downtown.
“It’s the best place to open a restaurant that serves lunch. Thousands of people work here every day and it’s year-round business,” he said.
When he learned the ground floor at Churchwell Lofts was available, DeSanto knew it was where he wanted to open his restaurant. The historic elements of the building appealed to him, as did the location in the heart of the legal community.
The menu consists of soups, salads and sandwiches from $4-$8. That’s common Downtown, but most of the menu, like crab soup made with sherry and heavy cream and a duck confit with green tomato and gruyere cheese sandwich, isn’t.
“My idea is to offer upscale food at a reasonable price. I’m keeping the price point low and I believe people will be willing to broaden their horizons,” said DeSanto.
Other soups include gumbo and gazpacho. Also on the sandwich menu are shrimp with Andouille sausage and jalapeno coleslaw and turkey breast with Havarti, bacon, dill cream cheese and sprouts.
“That’s a recipe I’ve carried around with me for a while,” said DeSanto.
Another debut for Downtown is olio’s ginger ale, made with fresh-pressed ginger and other spices.
“I love ginger ale, but not the kind that comes in a can. What we make isn’t too sweet and it has a spicy bite. That’s what’s refreshing to me and people who try it are surprised,” said DeSanto.
He said plans include offering beer and wine, a selection of ready-made sandwiches and salads for “grab and go,” and extending the restaurant’s hours into the evening, at least a few nights a week.
Lunch is served at olio 10 a.m.-4 p.m. Monday-Friday and is open 6-9 p.m. for First Wednesday Art Walk. The restaurant and menu are available after hours for meetings and events and off-site catering can be arranged.
356-2466