Fewer than two months after opening the first Alder & Oak restaurant in The Hub Brooklyn at 400 Riverside Ave., a second is planned in Jacksonville Beach.
Owner Mark Janasik took over the space that was the Jekyll Brewery at 131 First Ave. N.
The brewery was built at the same time as Janasik’s group built Oaxaca Club next door. Jekyll Brewing opened in June 2023 and closed in May 2025 after the company, based in Alpharetta, Georgia, went out of business.
Alder & Oak construction is set to begin in July or August, Janasik said.
Danny Rodrigues of RPC General Contractors Inc. in Atlantic Beach is the contractor. The firm built the first Alder & Oak.
Janasik did not disclose cost estimates.
Alder & Oak will bring Mediterranean cuisine to the Jacksonville Beach Town Center area. Oaxaca Club features the food of Mexico’s food capital, Oaxaca, Janasik said.
Alder & Oak serves an Aegean-theme menu that is prepared on an open flame.
“We are experience-driven restaurants with unique food programs based on our travels around the world. I think what’s unique about our group is we go to the source before we start a new concept,” he said.
Janasik heads Restaurant & Hospitality Investment Group.
He and his team traveled to Italy and Istanbul to learn about the Alder & Oak cuisine. They spent time in the Pacific Northwest 10 years ago to learn how successful independent coffee shops operated before opening Southern Grounds. They traveled to Portland, Maine, and around New England to learn about bakeries before opening Blueberry Artisan Bakery in 2020.
While the second restaurant will share a similar menu to the first, the Jacksonville Beach Alder & Oak will feature more seafood, Janasik said.
Like The Hub Brooklyn location, the new one plans a Zorba’s Terrace upstairs. It will include a large balcony that overlooks First and Second streets.
The cocktails and wine will reflect the Mediterranean, Janasik said. There will be no American wines on the list. Plans include a Coravin wine program, named after a device that allows small servings of wine to be extracted through a needle and gas system without having to remove the cork.