A Jacksonville fine-dining chef who honed his cooking skills under the tutelage of a Michelin-starred chef in New York City has opened an innovative fast-casual Mediterranean restaurant where guests can customize their salads, wraps and platters.
Just Kitchen Jax, which opened April 11, is the first restaurant by chef Justin Rohloff, who previously led the kitchen at Jacksonville's fine dining restaurant from Medure Brothers Culinary Concepts chefs Matthew and David Medure.
Located at 13423 Beach Blvd., No. 104 near Hodges Boulevard, the 38-seat restaurant focuses on light and healthy freshly made hummus, pita, salads and shawarma, near Jersey Mike's Subs, Kairos Jack's and Kimbe. We are using the former Bonchon store. Asian bistro.
“Food I want to eat”
Just Kitchen Jacks is more than just a place to eat. It's an extension of his culinary philosophy, Rohloff, 32, told the Times Union.
“Cooking for me is a passion and a true art,” he said.
Rohloff said he thought there was a niche market for his restaurant in Jacksonville. He said the city lacked a fast-casual salad restaurant or a fast-casual Mediterranean concept with an emphasis on customizable, upscale, freshly prepared menus.
“Mediterranean food is just something I love to eat and I wanted to cook it. I think Mediterranean food is a good everyday meal that anyone can have, especially for lunch when you want something light.” Roloff said, noting that his parents met in Greece. Mediterranean cuisine has always been on the family table.
Drink hummus, enjoy gyros and salads “as you like them”
Just Kitchen Jax offers “Make Your Own” salad, wrap and platter options. Customize your meal by ordering at the front counter and choosing from a variety of vegetables, proteins, toppings and dressings.
“All of our vegetables are locally sourced. It's all home grown and not processed,” he said, noting there are seasonal specials.
“Make Your Own Platers” allows guests to choose their protein, base, dip and sauce depending on the menu.
Protein options include cilantro falafel, zaatar-spiced shrimp, chicken or lamb shawarma, and pomegranate-braised beef.
You can choose bases such as Greek dishes like garlic rice, tomatoes, cucumbers, sumac onions, olives, romaine lettuce, and feta cheese. Med platter base includes creamy polenta, lemon garlic broccoli, basil mushrooms, arugula lettuce, and feta cheese.
Spread options include Greek yogurt tzatziki, red pepper walnuts, roasted eggplant, whipped feta, and olive tapenade. According to the menu, sauce choices range from harissa to coriander pesto to za'atar yogurt dressing to lemon tahini.
Many menu items are vegetarian. And the shawarma is roasted in-house.
Jack's Kitchen Jack's Menu
- Cibiche Pita ($12.50): fried eggplant, boiled egg, tomato, hummus, amba, zug
- Just Shawarma ($13.50): Beef and lamb shawarma, hummus, pickles, sumac onions, beefsteak tomatoes, arugula, garlic sauce, harissa, feta.
- Beef & Lamb Gyro ($13.50): Tzatziki, sumac onion, beefsteak tomato, arugula, feta cheese
- Buffalo Cauliflower Salad ($13.25): Super green mix, roasted buffalo cauliflower, pickled grillo, chives, shredded carrots, white cheddar cheese, buttermilk ranch dressing.
- Hummus Bowl (13.75): Arugula lettuce, marinated chickpeas, red quinoa, sliced eggs, tomatoes, cucumbers, olives, pickled onions, pita bread, crumbled feta cheese
- Steak Salad ($14.95): Grilled steak, romaine lettuce, avocado, marinated tomato, cucumber, roasted corn, blue cheese, Green Goddess dressing.
- Red pepper walnut dip ($7) served with pita bread
The restaurant will also offer creamy polenta bowls, Rohroff said. Served as The Med Platter, the creamy polenta is only served in restaurants because it's too delicate for takeout or delivery.
A Chef's Journey: From Jacksonville to New York and Back
The Jacksonville native, who has been a chef for 12 years, said he always enjoyed cooking, but never considered it as a career as a child. Playing with different flavors and trying different foods appealed to him, he said.
While attending Florida State University, he took a job as a server, but was “always looking into the kitchen, asking questions and hanging out with the cooks.”
“More or less, I fell into it. I was drawn to it and working in an environment that attracted me,” he said.
Returning to Jacksonville, Roloff worked at Good Food Company for a year, which led to his decision to pursue a career in cooking. So he headed to New York, where he spent eight years learning from some of the best chefs in the country, including Michelin-starred chef John Fraser, who opened Narcissa, the Standard East and the Village and NIX. In addition, Rohloff also worked at Lafayette Grand Café & Bakery, led by Michelin-starred and James Beard Award-winning chef Andrew Carmellini.
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Mr. Roffloff later returned to the United States and opened Midtown Table Restaurant (5016 Gate Parkway, No. 6) with the Medeur brothers in January 2020. He then served as chef at his brother's Matthew's Restaurant, located at 2107 Hendricks Avenue, for about a year and half.
“I'm opening this restaurant because I want to give back to the community. … I want to give back to the city I grew up in and love,” he said.
Rohloff said he hopes to eventually expand to additional locations. But that was until the original Just Kitchen Jax was comfortably established.
Just Kitchen Jacks is open daily from 11 a.m. to 10 p.m.
Teresa Stepzinski is a dining reporter for the Times-Union. Follow her on her X, @TeresaStepz, formerly known as her Twitter, or email her at tstepzinski@jacksonville.com.
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