Vernon's at the Sawgrass Marriott Resort and Spa in Ponte Vedra is a little-known gem of the dining scene in Northeast Florida. From the breathtaking dining room views, to the world-class service, to the thoughtfully crafted and presented dishes and cocktails, it is a foodie's (and photographer's) dream come true.
What impressed me the most, however, is the talent of their young - and quickly rising - head chef. At only 25 years old, he's transforming Vernon's menu with his own spin on classic dishes and flavors.
Huge thanks to the Sawgrass Marriott and Chef Chavis! I can't wait to go back and try everything else on the menu!
One of the stars of the meal was definitely this mason jar salad with shaved watermelon radish, julienne leeks, arugula, frisée, and a soft-boiled egg. It is served with a citrus vinaigrette, which incorporates with the broken yolk to make a creamy dressing. It’s one of the best dressings I’ve had in a long time - super rich, velvety, and flavorful.
One of Chef Chavis’ specialty dishes: prosciutto-wrapped grouper with burnt radish, herbed Carolina Gold rice, citrus infused carrots, peach glace, and crispy basil along with a Vernon’s specialty cocktail. We all agreed that we could have downed a bowl of that rice alone! Lovely dish!
Undoubted supermodels of the culinary world: lobster butternut squash ravioli, with parsnip purée, pan seared scallops on a bed of butternut squash, topped with pecorino, and a strawberry lemonade martini.
Next up, were a lovely board of chive buttermilk biscuits, served with peach datil pepper marmalade and a sampling of playful popcorn bisque. The peach marmalade was perfectly balanced and complemented the fresh biscuits flawlessly. And the popcorn bisque? I’ll be asking for it on every future visit!
I do love my Pellegrino! And Vernon's classic bright interiors.
Details and the view looking out into the Sawgrass Marriott's lobby from Vernon's.
You can tell a lot about a restaurant by their wine list and Vernon's has got you covered!
These beer steamed mussels are so good you’ll want to drink the broth - like I almost did! And, don’t leave without trying the fire-roasted lamb with herb minted orzo and red pepper coulis.
Interior details and another angle on Chef Chavis' signature dish.
Chef Chavis brûléeing marshmallows for a Smores dessert.
Another shot of that gorgeous lamb, showcasing the wonderful natural light inside Vernon's.
The beautiful Sawgrass Marriott at dusk.
Chef Chavis giving a dessert a final once-over before service.
