Travel Reference
In-Depth Information
( 800-432-2085, 904-277-4300;
www.hoythouse.com
;
804 Atlantic Ave; r $239-359; )
This tall Victorian, perched on the edge of downtown, boasts an enchanting gazebo that
begs time with a cool drink. Ten rooms each have their own stylish mix of antiques and
found treasures. Want a really unique stay? The owners will rent out their luxury yacht
for overnights.
Elizabeth Pointe Lodge
B&B$$$
$$$
( 904-277-4851;
www.elizabethpointelodge.com
;
98 S Fletcher Ave; r $225-335, ste $385-470;
)
Located right on the ocean, this lodge looks like an old Nantucket-style sea cap-
tain's house with wraparound porches, gracious service and beautifully appointed rooms.
Fairbanks House
B&B$$$
$$$
(
904-277-0500;
www.fairbankshouse.com
;
227 S 7th St; r $185-240, ste $265-450;
)
This
grand, Gothic Victorian is stuffed to the gills with silk carpets, heavy leather-bound
books and global knickknacks. Guest rooms are so large they feel like suites; we espe-
cially like the downstairs room carved out of the house's original 1800s kitchen.
Eating & Drinking
Café Karibo & Karibrew
FUSION, PUB$$$
( 904-277-5269;
www.cafekaribo.com
; 27 N 3rd St; mains $7-22; 11am-9pm Tue-Sat,
11am-8pm Sun, 11am-3pm Mon)
This funky side-street favorite serves a large and eclectic
menu in a sprawling two-story space. The adjacent Karibrew brewpub has its own menu
of global pub grub.
29 South
SOUTHERN$$$
$$$
( 904-277-7919;
www.29southrestaurant.com
;
29 S 3rd St; mains lunch $8-13, dinner $18-28;
lunch 11:30am-2:30pm Wed-Sat, 10am-2pm Sun, dinner 5:30-9:30pm daily)
Small plates and
mains link arms happily at the tiny, stylish neo-Southern gourmet bistro.
Merge
MODERN AMERICAN$$$
$$$
( 904-277-8797;
www.mergerestaurant.com
; 510 S 8th St; meals $19-32; from 5-9pm Sun-
Thu, to 10pm Fri & Sat)
Run by the former chef from the island's Ritz-Carlton resort, this
new bistro is a bit off the beaten path on the side of busy 8th St. Local foodies rave about
exquisite seafood dishes using local ingredients - think sea scallops over braised rhu-
barb, and cornmeal-breaded oysters in white cheddar cream.
