Pecan Kitchen, a Southern cooking-inspired restaurant concept in Julington Creek, can add cocktails to its menu.
The St. Johns County Planning and Zoning Agency voted 6-0 on April 17 to approve a special-use permit for the on-site sale of alcoholic beverages in conjunction with the fast-casual restaurant’s state-issued liquor license.
It is in an area zoned Commercial Intensive, which allows for restaurants, but the special-use permit is required for alcohol sales.
The restaurant is under construction at 138 State Road 13, where a Broudy’s Liquors operated. The store moved to a larger space at 25 Village Oaks Drive in August 2023.
Darryl Nagao and Brad Chasteen, through Welcome to Moe’s Inc., are developing Pecan Kitchen. They have more than 50 Moe’s Southwest Grill locations in Florida, Maryland, Virginia and Washington, D.C.
According to its application with the county, Pecan Kitchen’s hours will be 11 a.m. to 9 p.m. Monday-Thursday; 10 a.m. to 10 p.m. Friday and Saturday; and 10 a.m. to 9 p.m. Sunday.
It will seat 120 and a covered patio is planned.
The county approved plans Sept. 16, 2024, for the restaurant build-out at a project cost of $750,000.
Jacksonville-based AVA Engineers Inc. is the civil engineer. Atlantic Beach-based Kaneco Construction is the contractor. Site plans show 50 parking spaces.
According to Chasteen, the fast-casual concept is “farm-to-fire” with menu items cooked over a pecan-fired grill
A draft menu shows “noshes” including “Angel Eggs” with spicy bacon chard, jalapeño, scallions and “Jacked Up Corn Bread” with jalapeño, melted jack cheese and hot honey.
Flats include the “Southern BBQ” with BBQ glazed chicken, corn, roasted onions and peppers, “swicy” bacon and “Grilled Local Mushroom” with wood-grilled ‘shrooms, triple cheese, thyme, roasted and garlic.
Entrees include “Kvaroy Arctic Salmon Superfood Chopped” with toasted pearl pasta with corn, blueberries & avocado, strawberry & baby spinach, strawberry vinaigrette and feta and “Don’t Call me a Caesar and Grilled Shrimp” with shrimp, roasted fingerlings, romaine, kale, tomatoes, egg, cornbread croutons and Parmesan cheese.
There will be seasonal dishes.
“The idea has been in the works for a long time and the concept is simple: Use local ingredients and fire to enhance flavor,” Chasteen said in October. “We want to create dishes you can eat on a daily basis that aren’t going to hurt you. We have a purpose. We do,” he said.
At that time, Chasteen said he hoped to open by April, but according to an Instagram post, construction was delayed four months due to a “demo error.”
He said expansion was a possibility.
“If it’s successful, we can take it to other parts of the city,” he said.
According to its website: “We believe delicious food should nourish, boost and optimize the body and mind as well as the taste buds. However, our mission goes beyond the plate. Our flavorful food is matched by our commitment to our people and community.
“Our farmers, our employees and above all—our guests—are partners and family. We are also dedicated to sustainability by reducing our environmental impact and prioritizing fresh ingredients sourced from local farms with supply-chain transparency.”