Chef Matthew Medure made his mark at the Ritz Carlton on Amelia Island—a AAA Five Diamond property—before hanging out his shingle in this eponymous eatery on the south side of town. He does a lot of things right, including picking his own wines; the selection runs heavily to small-lot producers, many at nice price points, which tells you he spends a lot of time tasting. The vibe is contemporary though not quite cutting-edge-urban, the ingredients seasonal and New American in style, while the preparation is traditional French, reflective of Medure’s training at the Pennsylvania Institute of Culinary Arts. Although not wildly inventive, the dishes are solid, well balanced and served with style. The steaks—especially the New York strip with french fries and mushroom sauce—are justifiably popular, but for a more local flavor we prefer the fresh Mayport shrimp with house made fettuccini, mushrooms and truffle cream instead. If you’re an inland dweller, the freshness of the local shrimp will wow you. This is easily the best area restaurant not in one of the major hotels.