Eddie Escriba and Mark Janasik have teamed to bring the cuisine of Oaxaca, Mexico, to Jacksonville Beach.
The bar at Oaxaca Club features an extensive mezcal library to educate customers on the agave-based liquor.
Oaxaca Club has its own proprietary mezcal that will be featured in its cocktails.
Beverage Manager Ed Gallegos and his team want to educate customers about the varieties of mezcal.
A spirit animal is a feature in the Ozxaca Club dining room that features booths, tables and casual areas.
Customers are encouraged to gather, relax and enjoy a cocktail, glass of beer or wine in one of several social areas.
Customers are encouraged to gather, relax and enjoy a cocktail, glass of beer or wine in one of several social areas.
The covered patio offers relaxed dining for those wanting to take advantage of spring weather.
Upon entering, customers can see baskets and pottery native to the Oaxaca region of Mexico at the reception area.
General Manager Eddie Escriba and Executive Chef Takara Hein have developed a menu that reflects the cuisine of the rich Oaxacan culture..
Owner Mark Janasik stands near artwork featuring a spirit animal near the restaurant’s kitchen.
Oaxaca Club at 131 First Ave. N. in Jacksonville Beach is part of a development called Jax Beach Town Center.
The Oaxaca Club building replaces Campeche Bay Cantina and Ruby Beach Brewing Co.
The Oaxaca Club Mexican restaurant at 131 First Ave. N. in Jacksonville Beach.
Principal owner Mark Janasik said Restaurant & Hospitality Investment Group LLC is bringing an authentic Mexican dining experience to Jacksonville Beach with the March 20 opening of Oaxaca Club.
Janasik partnered with Eddie Escriba, owner of Taqueria Cinco near Five Points, in the venture. Takara Hein of New Orleans is the executive chef.
Oaxaca Club (pronounced wah-HAH-kah), at 131 First Ave. N. in Jacksonville Beach, will operate 11 a.m. to 11 p.m. Monday through Friday and 10 a.m. to 11 p.m. on Saturday and Sunday when brunch is served from 10 a.m. to 2 p.m.
Oaxaca Club is part of a development called Jax Beach Town Center.
The new building replaces Campeche Bay Cantina and Ruby Beach Brewing Co.
It will have a private gathering spot upstairs, which Oaxaca Club will cater, and a craft brewery facing Second Street. The other two tenant spaces are under construction.
The 5,600-square-foot restaurant offers inside and covered patio dining as well as a side patio for a bistro setting. Inside features a long bar with booths and table seating. There are casual spaces for those who just want to have a drink and socialize.
The seating capacity is 174
Janasik said turning tables is not a priority.
“Instead of it being transactional, we ask that you sit in our place and relax. Enjoy the community and get to know one another,” Janasik said.
Janasik declined to provide build-out costs. The Angelo Group was the contractor and Design Cooperative was the architect.
Lamps, furniture, baskets and decorative vases were made in Oaxaca.
Oaxaca Club brings Mexican cuisine to an area that has Indian, tapas, Japanese, Irish, pizza and other bar food offerings within walking distance.
Restaurant & Hospitality Investment Group operates Southern Grounds, which, unlike many coffee shops, do not have drive-thru service. Customers are encouraged to linger over coffee, wine or beer and order from the Southern Grounds breakfast, lunch and dinner menu.
At Oaxaca Club, Janasik wants customers to meet and share time. It’s part of “blue zone living” that emphasizes good nutrition and a relaxed social life.
“In the blue zone philosophy, social factors like talking and meeting new people helps you age better and live longer. In adopting some of these simple philosophies we are just slowing things down,” he said.
About two years ago, Janasik and Escriba took some staff to the Oaxaca region to sample the food. Oaxaca is considered Mexico’s culinary center. Its culture is older than that of the Aztecs.
The restaurant’s menu is derived from the dishes the team sampled there.
Botanas are small plates to share and include chips, salsa, chicken mole, tuna and raw oysters. Prices range from $5 to $14. They can be paired with appetizers or tacos.
Appetizers include shrimp, chicken mole, roasted Brussels sprouts, grilled octopus and roasted oysters ranging from $9 to $18. Tacos come two to a serving and range from $12 to $14.
Entrees range from $15 to $26. The whole grilled fish is market price.
Entrees include whole roasted chicken, braised pork shank, steak and a vegetable offering.
Desserts include bread pudding, flan and churros.
The bar offers a mezcal program. Like much of the food, the mezcal is sourced from a producer from Oaxaca. The restaurant has its own labeled brand.
Beverage manager Ed Gallegos features the spirit in cocktails ranging from $9 to $13 as well as mezcal flights ($16 to $26) to allow customers to sample the flavors of the agave-based liquor.
Janasik said sustainable farming and organics are stressed. The Oaxaca region has 16 varieties of organic corn and the restaurant is importing several as well as other ingredients from the region.
“We are fascinated with sustainable food in general. We love Latin food and its atmosphere and we think there is a lot of culinary richness in that region,” Janasik said.
Oaxaca Club is a different project for Restaurant & Hospitality Investment Group, whose concepts include four Southern Grounds locations in Jacksonville with a goal of selling 225 franchisees throughout the Southeast in the coming years.
The group also plans to franchise its Blueberry Bakery.
It is working with HMSHost, which brought Southern Grounds into Jacksonville International Airport, in the franchising effort.
