Restaurant Medure

Restaurant Medure

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Restaurant Medure opened in Ponte Vedra Beach in 2001 as Matthew and David Medure’s second restaurant. The two started the slightly more intimate Matthew’s Restaurant in San Marco in 1997, and have since started the Jacksonville burger chain M Shack.

While the upscale Restaurant Medure recommends reservations, it offers a more personal and casual feel — you can wear golf attire if you want — than its sister shop, Matthew’s.

About 130 can enjoy dinner and a full bar of drinks, including 400 wines, in the large dining room, and 40 more can fit in the separate lounge area that stays open later.

The lounge is staffed by an award-winning “bar chef,” and serves some of the best craft cocktails in Ponte Vedra, said General Manager Marshall Brown.

There is no specific kids menu, and while the chef can prepare anything on the menu for kids, the restaurant has only one high chair and one booster seat available.

How would you describe the restaurant’s atmosphere?

It’s a modern upscale chic design offering a casual feel. We try to make it inviting, not intimidating. We have an open kitchen in the main dining room that you can sit around that demands attention. Most people want to sit there. We also have a private dining room that seats 10, an alcove area for a quieter setting than the main dining area and a couple of semi-private nooks.

What is your food philosophy?

Similar to everyone else, we’re all about local. We source as much local and sustainable farm products as we can. We have a 20-year relationship with Hammock Hollow Herb Company (near Gainesville), where we get a lot of our greens and vegetables. We use as much local seafood as possible, and those we can’t get local we get from Honolulu Fish Company, which is delivered from the water to our doorstep in 24 hours.

What type of cuisine do you specialize in?

We have an eclectic menu. It’s continental cuisine with a Mediterranean, Italian and Asian flair. We serve everything from tuna tartare, foie gras and caviar to meatloaf and pastas.

What is your signature dish?

I don’t really like the term “signature dish.” But our ahi tuna tartare is exceptional, and no one does seared foie gras like us. We have the best grouper francese, served with bolted spinach, feta cheese and a great fish broth.

What would you recommend for a first timer?

Our ahi tuna tartare is a good choice. It all starts with the quality of the fish. Then ours is served with paprika oil, sriracha, miso, seasoned seaweed, shaved cucumber and fried wantons. It’s definitely Asian inspired. There’s a little spice, but not too much to overwhelm the flavor of the fish.