Chefs Matthew and David Medure at their new concept Midtown Table “Italian-inspired” restaurant that they intend to open Jan. 27. It includes a full bar.
Midtown Table is at 5016 Gate Parkway in Gateway Village at Town Center.
The dining room is designed with fabric art wall panels and custom-made furniture.
The large open kitchen lines the right side of the restaurant upon entering.
The oven bakes at 850 degrees, although chef Matthew Medure says the pizza will have a softer crust rather than flatbread or thin style.
Sous chef Bryan Kolb makes gnocchi. Midtown Table will make its pasta, pizza and breads from flour milled on-site.
Chef David Medure in the open kitchen, passing a loaf of sourdough bread to chef Matthew Medure.
The covered patio and outdoor area can seat 80 people and also will offer a summer kitchen, green wall to grow the restaurant's herbs, fire pits and lounge seating, TVs and games. There is a pass-through from the bar.
A three-hole putting green is one of the activities offered in the backyard of the restaurant. The Medures are setting up the venue to be family-friendly.
Chef Matthew Medure takes a shot on the putting course.
The entrance to Midtown Table from the parking lot.
A grab-and-go area is set up at the entrance to sell pasta, sauce, sides and other menu items.
Brothers and chefs David and Matthew Medure, who operate several concepts around Jacksonville. They said the newest, Midtown Table, will open Jan. 27.
Chefs Matthew and David Medure target Jan. 27 to open Midtown Table, their new “Italian-inspired kitchen” restaurant in Gateway Village at Town Center.
The Medure brothers are completing the restaurant, bar and outdoor seating and activity venue at 5016 Gate Parkway, south of Butler Boulevard from St. Johns Town Center.
Midtown Table is their newest venture. It will operate 11 a.m.-10 p.m. daily, including Sunday brunch.
“This is our upbringing – Italian and Middle Eastern food,” said Matthew Medure.
“It's not a traditional Italian restaurant by any means.”
Medure said prices will range from $6 to $14 for lunch and $7 to $25 for dinner.
The lunch menu features appetizers like Medure meatballs, carrot fries and white bean hummus; soups and salads; sandwiches that include vegetable panini, pork belly banh mi and a club sandwich; and Neapolitan pizza baked in an 850-degree oven, but designed with a softer crust.
The dinner menu includes appetizers that include carpaccio (prime beef, shaved Brussels) and baked clams; soups and salads; house-made pasta such as bucatini carbonara, cavatelli, gnocchi and mushroom duxelle agnolotti; and entrees like veal osso buco and salmon; and pizza.
Midtown Table will serve pastas, pizza and bread made by hand with fresh-milled flour on-site.
Matthew Medure said he is considering a late afternoon pizza “happy hour” as the kitchen switches from lunch to dinner service.
Menus will change seasonally every several weeks. While there are several meat and seafood options, Medure considers the menu to be “vegetable-forward.”
“Vegetarians are going to come to appreciate this restaurant,” he said. Produce will be locally sourced.
Wine by the glass, craft cocktails and about 20 draft beers will be available.
Medure said Midtown Table will employ about 75 people.
Seating inside totals 125, including 11 at the full-service bar where three four-seat hightop tables sit near the main dining area.
A 12-seat table can be reserved for family-style service or it can be used by large groups ordering from the menu.
The large table was from RH while Medure said the rest of the furniture was custom-made by Hugo's.
The open kitchen lines the left side of the dining room.
A grab-and-go market at the entrance will allow customers to buy pasta, sauces, breads, sides and other menu items to cook or heat at home. The front also features a barista for coffee service.
The outside features 80 seats in a family-friendly atmosphere with tables, TVs, fire pit seating, lounge seating, a bar pass-through, a summer kitchen for grilling during good weather, and games like a three-hole putting course on turf, cornhole and a large Connect 4 game.
A garden “green wall” will grow herbs used at Midtown Table.
To keep down noise inside, interior designer Larry Wilson found thick fabric art wall panels and acoustical ceiling features, Medure said.
Longtime Medure associate Marshall Brown will serve as general manager. Justin Rohloff is the chef and Bryan Kolb is the sous chef, Medure said.
Medure declined Jan. 8 to say how much his group invested in the restaurant.
In March, the city issued a permit for Baker Design Build to build-out the 4,000-square-foot restaurant at a cost of $870,133. At the time, Medure anticipated the investment to be up to $1.5 million.
The Jacksonville-based Medure Brothers restaurant group comprises Matthew’s Restaurant, Restaurant Medure, M Shack, Rue Saint-Marc and Midtown Table.
