Kitchen on San Marco is delighted to announce that they have been nominated for the “Best Farm-to-Table/Best Locally Supplied Restaurant” category in the annual Bold City Best readers poll, sponsored by The Florida Times-Union and Jacksonville.com.
Voting began July 1 and continues until July 31. Winners will be announced in September. Voters are also eligible to win one of four Amazon Echos being awarded at random each week of the contest.
To vote for Kitchen on San Marco, please click here.
Located in Jacksonville, Fla., Kitchen on San Marco features locally sourced and seasonal American dining. The restaurant is owned by Education Corporation of America which operates Virginia College in Jacksonville, along with 72 ground locations nationwide. Kitchen on San Marco supports Culinard, the Culinary Institute of Virginia College in Jacksonville, where a team of professional staff and chefs provide a teaching kitchen environment for culinary and pastry art students. Additional restaurant locations include Century Restaurant and Bar at the Tutwiler Hotel in Birmingham, Ala., Kitchen on Cary in Richmond, Va., and Kitchen on George in Mobile, Ala.
Kitchen on San Marco has made a name for itself after just two years in business. Since opening in April 2015, Kitchen on San Marco has been honored with multiple awards such as “Best Farm to Table Restaurant” as voted on by Jacksonville.com and Florida Times-Union readers in its “Bold City Best” contest, as well as being named “Best New Restaurant” by Folio Weekly in its annual “Best of Jax” awards. Additionally, Kitchen on San Marco was named one of Jacksonville’s Top 20 best restaurants by Jacksonville’s Fine Dining Examiner for its fresh seasonal cuisine and one of the Top 5 Best New Restaurants in Jacksonville. Kitchen on San Marco was also named a GastroFest Judge’s Choice Award winner 2016 and 2017. Recently, Kitchen on San Marco was awarded the “Snail of Approval” from Slow Food First Coast. The award recognizes the KOSM team’s efforts and contributions to the quality, authenticity and sustainability of the First Coast food communities.