San Marco is one of the most desirable neighborhoods of Jacksonville, FL. Growing up in the city, it was where you would go on the weekends to walk around with friends. The homes were unique and you’d imagine living on one along the river. The clothing shops were fun to peruse for that one-of-a-kind find. And the restaurants were never chains, but mom and pop shops where you knew the food would be good. Somehow, since the 2000’s, it’s gotten even better!
Ending 2025 with a positive experience in a relatively new San Marco spot- a holiday dinner celebration at Gemma Fish + Oyster.
First, you can’t miss the 12-foot raw bar. If oysters are your thing, this is where you’ll want to pull up, grab a crisp glass of white, and relax with their rotating daily catch. We had a reservation on the rooftop, but this would be an excellent date night vibe.
Once on the roof, our meal started strong with the Cajun Roasted Oysters.
Cajun-roasted Gulf oysters, Cajun butter, and pecorino crumb make up this intriguing take on oysters. I love it! What’s not to love when you add butter and pecorino?!
These arrive practically bubbling in their shells. A roasted oyster should be a balance of brine and smoke. The heat should enhance the oyster’s natural sweetness, not drown it in oil or spice. These are bathed in a rich, paprika-heavy compound butter with a distinct “kick” that lingers on the back of the palate. There’s a nice hit of garlic and a faint whisper of Parmesan crust.
The oysters were plump and hadn’t shriveled into rubbery bits (a common sin in roasting). While the Cajun spice is aggressive, the natural salinity of the oyster still manages to peek through. Highly recommended for those who enjoy a touch of soul with their seafood.
And because “rich” was the theme to start the meal, the Baked Crab and Artichoke Dip felt like the perfect accompaniment.
Too often, this dish is 90% cream cheese and 10% “crab flavoring.” It should be a celebration of crab, with the artichoke providing a bright, acidic counterpoint to the heavy fats.
Not as much of an issue at Gemma. It’s stereotypically creamy and definitely a healthy dose of cheese. But there are still large, discernible lumps of sweet blue crab, certainly beating 10% of the dish. Artichokes provide a mild tang that complements the sweetness. While it still leans heavily into the decadence, the taste of crab is undeniable. All served with toasted bread that has enough structural integrity to hold the weight of the dip.
If looking for something to share with the table, there’s no way you will go wrong with this dip. But I’d still recommend pairing with one of the namesake oyster offerings.
Moving to the next dish: the Scallops. Pan-seared scallops, bone marrow potatoes, burnt onion chipotle buerre blanc, arugula, and chayote squash salad.
The last time I had scallops was at La Mar. It’s so hard to have scallops after that experience. LOOK AT THE VIDEO! It’s really hard to have anything we had at Lar Mar, anywhere else, ever again. With that said, these were quite great.
They arrive with a flawless, caramelized crust. Cut in, and there is a perfectly delicate, buttery center. These scallops are served over a seasonal purée that accidentally steals the entire spotlight. It’s a chipotle beurre blanc, which adds a spicy kick and makes the whole plate feel like a standout. Cover each bite in it, and you have a masterclass in contrasting textures and bold, smoky flavors.
The potatoes are plush and savory, carrying marrow’s beefy depth without turning the dish into a steakhouse side masquerading as seafood. This contrast is the point: clean ocean sweetness meeting roasted, animal richness.
To prevent the dish from feeling overly weighted by the richness of the marrow and butter, the accompanying arugula and chayote squash salad offers a freshness and crisp acidity. The chayote gives a crunch, while the peppery arugula cuts through the fat, helping the dish become a bit more balanced (and providing some much needed greens after everything so far).
This is the dish you offer everyone at the table a bite, and secretly hope they say no.
Last, and far from least, the Snapper.
Snapper, jasmine rice, glazed vegetables, on top of a Thai red curry sauce. If you’re craving something cozy but still “nice dinner” level, this is it.
First impression: it smells amazing. Like warm coconut, a little spice, and that sweet-savory curry thing that instantly makes you want to grab a bite.
The snapper itself is the undeniable star. Its sear is perfection, holding a moist, flaky inside. Snapper should be light and moist. Because it’s a lean fish, it can easily dry out. It requires a gentle hand and a sauce that brightens the dish rather than masking it. Gemma has nailed the execution. In a city where “fried” is often the default for local catch, Gemma’s refined treatment of the Snapper is a breath of fresh, salty air.
The glazed vegetables add a bright pop of color and a structural “snap” to the plate. It rests upon a bed of fluffy jasmine rice, which serves as a necessary sponge for the Thai red curry sauce. This sauce is the soul of the dish. It’s creamy, fragrant with lemongrass and ginger, and possessing a sophisticated, slow-building heat that avoids the “one-note” spiciness often found in lesser curries.
While snapper can easily be lost in heavy sauces, this preparation manages a rare feat: it uses the intensity of the red curry to highlight the fish’s natural sweetness rather than masking it, resulting in a main course that is as balanced as it is adventurous.
One word to sum up this experience: rich. Deliciously rich. Gemma Fish + Oyster manages to be both trendy and technically proficient. It is a must-visit for anyone looking for a polished maritime experience in North Florida.
