Located near the crossroads of Park Street and Dancy in the historic Avondale district of Jacksonville, Restaurant Orsay stands representational of another crossroads — one between the production of high-quality food fit for any self-respecting “foodie”, and the sustainably-minded focus of the owner, Jonathan Insetta, and staff who carefully and conscientiously source this food from local and regional farms and purveyors.
Executive Chef, Brian Whittington, expresses intimate knowledge of every menu item, beginning with its origins. Restaurant Orsay utilizes both local and sustainably farmed seafood, seeks out grass fed beef, and has a partnership with Black Hog Farm, which provides eggs and seasonal produce and with whom Orsay has worked to produce their own Berkshire Pork livestock. The complete list of all their producers is published on their website, along with the changing seasonal menu.
All of their pastry is created on-site by pastry chef Michael Bump whose desserts will inspire any restaurant guest to not miss his sweet treats at the end of a meal or alongside a late-night cocktail. Oh those French macaroons!
Their bartenders are even attempting to cultivate their own rooftop herb garden from which to cull ingredients for their notable drink list. Consequently, Orsay’s seasonally fluctuating menu displays the ethos of truly distinctive food, cared for from its inception. All of this goes to insure that whatever alchemy is worked behind Orsay’s kitchen doors results in food that is not only darn tasty, but ‘good’ in all senses — thoughtful, clean, and fair.
3630 Park Street
Jacksonville, FL 32205
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