Jack magazine January 2017
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#hungry jack I kitchen talk<br />
KITCHEN TALK:<br />
MATT MEDURE<br />
On his latest project Rue St. Marc<br />
By Nate Mayo, Photography by Kristen Penoyer<br />
Matthew Medure grew up in Pennsylvania. His plan was to go to<br />
culinary school, then work for his family’s catering business. After<br />
going to culinary school and earning his wings at The Ritz-Carlton<br />
Amelia Island, he changed his mind.<br />
In 1997, Medure opened Matthew’s Restaurant in San Marco.<br />
It was the start of the empire that is now M Hospitality,<br />
co-owned with his brother David. The restaurant group consists<br />
of four M Shack locations, Matthew’s and Restaurant<br />
Medure. Six restaurants is cool, but seven is the lucky number.<br />
I sat down to talk with Matthew about his latest venture, Rue<br />
St. Marc (RSM) in San Marco.<br />
The concept, according to Matthew, will bridge the gap<br />
between the elevated cuisine of Matthew’s and a more casual<br />
dining vibe. It will be the first restaurant in the group that will<br />
be open for breakfast, lunch and dinner. Matthew describes it as,<br />
“A cool, hip, mildly French, kind of hipster place that would be<br />
communal, social and inexpensive,” while featuring a chef-driven<br />
menu that meets the high-technique standard that is showcased in<br />
the M Hospitality fine dining establishments.<br />
Rue St. Marc will be located across the street from Matthew’s<br />
Restaurant in a building that M Hospitality has owned for the past<br />
11 years, and has mainly used as a commissary.<br />
The Medure brothers have assembled an Avengers-like team to<br />
run this new venture. The fierce Gabby Saul will be the beverage<br />
director. She was previously the head bartender at Restaurant<br />
Medure, and is arguably one of the best mixologists in town<br />
given that she has won the Judge’s Choice award at First Coast<br />
Magazine’s 2015 Toast of the Coast competition (TOC) and the<br />
People’s Choice Award at the 2016 TOC. Sweets extraordinaire,<br />
Rebecca Reed from Matthew’s will fly in as the executive pastry<br />
chef. She will be baking my favorite focaccia bread, rustic<br />
baguettes, croissants, brioche buns for the burgers and pastries.<br />
Scott Alters, will be the executive chef and general manager. A<br />
graduate of the Culinary Institute of America in New York, he<br />
cut his chops at La Toque in Napa Valley and has held numerous<br />
roles within M Hospitality over the years.<br />
I asked Matthew what he wanted to accomplish in <strong>2017</strong>. He<br />
said that iron sharpens iron, steel sharpens steel. “My vision<br />
for <strong>2017</strong> is refinement,” he says. “The focus will be inward. After<br />
Rue St. Marc, there will be no more growth in <strong>2017</strong>.” He is going<br />
to fine tune his restaurant group machine providing the best possible<br />
experience for all involved.<br />
<strong>Jack</strong>sonville’s dining scene continues to blossom with no signs<br />
of slowing down, and Matthew Medure has proven to have the<br />
Midas touch. I can’t wait to for Rue St. Marc to open so I can stay<br />
there all day and eat breakfast, lunch and dinner.<br />
For more information visit mhospitalityfl.com<br />
j<br />
jackaboutjax.com jack<br />
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