Inside the Cowford Chophouse
(https://photos.smugmug.com/Cities/Jacksonville/Business/Cowford-Chophouse/i-79mFZnh/0/L/Cowford3-L.jpg)
Built in 1902, the Bostwick Building was one of downtown's Jacksonville's most recognizable vacant historic structures. Here's a look at where things currently stand with the conversion of the building into an upscale restaurant and bar called the Cowford Chophouse.
Read More: http://www.metrojacksonville.com/article/2017-mar-inside-the-cowford-chophouse
Looks like a long way to go still. I'm looking forward to this, one of the most exciting projects in the core.
Agreed. This has been a slow road, but glad to see someone step up and do this.
What happened with the exterior wall on the street corner that required replacement? Did Danis decide it was too damaged to salvage after they took over?
They're putting the bricks back. They had to remove them temporarily as they rebuilt the place
I hope the restaurant does as well as their PR. I'm looking forward to this place but my expectations are tempered because of the location.
Cowford's sign design is on this month's DDRB agenda:
(https://photos.smugmug.com/Cities/Jacksonville/Development/Urban-Project-Renderings/i-TwtxSNR/0/XL/20170420_DDRB%20Agenda%20Packet_Page_140-XL.jpg)
This should look really cool when it lights up at night.
Amen - this will look great. Harbinger (for those that don't know) is owned by Steve Williams, who also owns the buildings that house Hoptinger in Five Points and the new Bread and Board building. Don't know him personally, but he's been awesome for the core in the last few years.
Does anybody know if they have announced an opening date yet? I thought the plan was to open by August.
I've seen a ton of sponsored FB messages announcing their hiring spree. Must be getting close.
The last time I inquired they said they werent ready to take reservations just yet, but I am on the list serve for email updates.
That was a couple of months ago.
Quote from: JaxAvondale on July 11, 2017, 10:26:46 PM
Does anybody know if they have announced an opening date yet? I thought the plan was to open by August.
They had the big delay in construction. My guess is it will be around November before it is open. If they are smart, they will try to get it open before FL-GA.
Just saw an article in Daily Record they are having a job fair next week. Still no opening date mentioned but getting closer it appears.
On Saturday evening, I grabbed some beers at Bold City and snapped a great photo of their progress. Looks like they are almost there!
https://www.instagram.com/p/BXt3VF6Hkgk/?taken-by=jagsdrew (https://www.instagram.com/p/BXt3VF6Hkgk/?taken-by=jagsdrew)
I know the guy in charge of running the rooftop bar there. He is stoked about it, and he will do a darn fine job there too.
Quote from: Jagsdrew on August 14, 2017, 11:01:04 AM
On Saturday evening, I grabbed some beers at Bold City and snapped a great photo of their progress. Looks like they are almost there!
https://www.instagram.com/p/BXt3VF6Hkgk/?taken-by=jagsdrew (https://www.instagram.com/p/BXt3VF6Hkgk/?taken-by=jagsdrew)
Wonderful picture!
I feel bad for Bold City, the Cigar Lounge, and Spliff's being hidden behind the construction zone for so long. I'm sure their respective owners can't wait for the Chophouse to be done.
Just made a reservation for Oct 1. Super excited!!
So excited - Reservation made for 10/1 and 10/7 (just in case 10/1 gets delayed :))
Great timing on the opening. I just made a reservation for my wedding anniversary on October 8th.
10/13 for me... woohoo!
^^ nah they just don't want you there
^^^ :) anyway you guys/gals take plenty pics please
So what are the odds of opening in the next couple of days??? Did the hurricane set back the final touches??
Did it flood?
Just got a call about my reservation on Oct. 1. They said that they won't be opening for 2-3 more weeks.
Saw wait staff dressed up and training tonight through the windows. It must be pretty close.
Quote from: RatTownRyan on September 27, 2017, 06:12:05 PM
Just got a call about my reservation on Oct. 1. They said that they won't be opening for 2-3 more weeks.
I had made a reservation for the 8th through Open Table. However, my email link goes nowhere now and their Open Table page is no longer accessible. So I assume I no longer have that reservation.
Quote from: acme54321 on September 27, 2017, 04:45:25 PM
Did it flood?
Yes.
6 inches or so.
Enough to be a nuisance and delay opening, but not enough to do any major damage.
Quote from: Lucasjj on September 28, 2017, 07:22:55 AM
Quote from: RatTownRyan on September 27, 2017, 06:12:05 PM
Just got a call about my reservation on Oct. 1. They said that they won't be opening for 2-3 more weeks.
I had made a reservation for the 8th through Open Table. However, my email link goes nowhere now and their Open Table page is no longer accessible. So I assume I no longer have that reservation.
Hmmm... my reservation for the 13th still seems to be good...
I want to make a reservation this weekend, but they're so packed for the evening times. Guess I'll go next month lol
Just received a call from the Chophouse. We had reservations for October 6th and they had to cancel them. The lady said they will open around the end of October.
Found this on the sidewalk while walking up Ocean Street... WOW! Can't Wait!
https://app.box.com/s/3qi4pt2abdpe8m5mbm0swbgnr45gb1zk (https://app.box.com/s/3qi4pt2abdpe8m5mbm0swbgnr45gb1zk)
https://app.box.com/s/rv2k04bnmplvhpxhnbxikornsh4omfag (https://app.box.com/s/rv2k04bnmplvhpxhnbxikornsh4omfag)
There were people there Friday night when I walked by.
That menu does not disappoint.
Exactly the type of original, classic steakhouse that Jacksonville needs.
Nice menu. Aggressive price point. Will be interesting to see how extensive the local seafood selection is.
Quote from: Lucasjj on September 28, 2017, 07:22:55 AM
Quote from: RatTownRyan on September 27, 2017, 06:12:05 PM
Just got a call about my reservation on Oct. 1. They said that they won't be opening for 2-3 more weeks.
I had made a reservation for the 8th through Open Table. However, my email link goes nowhere now and their Open Table page is no longer accessible. So I assume I no longer have that reservation.
I can't find them on open table. Operator error?
I think they pulled it once they pushed back the opening. I can access my old reservation through open table but when I click on the restaurant I get a "We weren't able to find the page you're looking for" message.
I assume once they lock down their opening dates they will get it back up there.
Nice. I'm curious if Ruth's Chris will respond with a menu update.
Per the Jacksonville Business Journal opening date is Oct 26th. Their open table site is back live again to take reservations.
Just booked a reservation for the 26th...hope it opens.
TU article confirms 26th opening and has an odd bit about "concerns" with building's foundation:
http://jacksonville.com/metro/2017-10-19/cowford-chophouse-open-oct-26
DeYoung said the renovation has resolved the major foundation problems that existed when Klempf bought the building. The foundation is fine now, but Klempf, working with an engineering firm, is concerned that the foundation "could be compromised over time," DeYoung said.
Booked my reservation too for opening night. Looks like there is not many more reservations available for Thursday night via Open Table.
Quote from: Chaz1969 on October 19, 2017, 11:34:27 PM
TU article confirms 26th opening and has an odd bit about "concerns" with building's foundation:
http://jacksonville.com/metro/2017-10-19/cowford-chophouse-open-oct-26
DeYoung said the renovation has resolved the major foundation problems that existed when Klempf bought the building. The foundation is fine now, but Klempf, working with an engineering firm, is concerned that the foundation "could be compromised over time," DeYoung said.
There was talk a while back about a JEA stormwater vault or something under/adjacent to the building that they say is causing the fountation problems. Klempf was mad that the city wouldnt address it while they already had the corner all torn up. Something like that.... ish.
Man, she's looking BEAUTIFUL.
That rooftop view is going to be amazing at night:
http://jacksonville.com/business/food-and-dining/2017-10-20/look-inside-cowford-chophouse
http://news.wjct.org/post/early-look-downtown-jacksonville-s-cowford-chophouse
On a side note, love how many rooftop bars have popped up or are popping up downtown and in the surrounding areas. Black Sheep. Hoptinger. Burrito Gallery. River & Post. Cowford. Intuition. And another planned for the Trio.
Quote from: KenFSU on October 21, 2017, 12:29:27 AM
On a side note, love how many rooftop bars have popped up or are popping up downtown and in the surrounding areas. Black Sheep. Hoptinger. Burrito Gallery. River & Post. Cowford. Intuition. And another planned for the Trio.
Very very true. I remember when Black Sheep opened up and it was THE ONLY ONE IN TOWN.
San Marco could use one. I've been on that rooftop at Indochine and it's nice. Too bad...maybe something on Atlantic Blvd once East San Marco opens. ha. ha. ha
East San Marco? Ha ha, maybe Fuddruckers will have one too!
They appeared to be open in some capacity (soft opening probably) yesterday when I went by, looked pretty busy too.
I'll be there tonight, will give updates Fri morning.
Quote from: sanmarcomatt on October 26, 2017, 08:43:02 AM
With a heavy heart, I canceled our primo reservation time for Saturday night as I had forgotten it was Georgia/Florida week. We had once ate at Ruth's in a similar situation and vowed never again.
Out of curiosity, what was wrong with it? I've eaten there on the southbank several times and have never been even close to disappointed.
I have reservations for this Sunday. Anybody know what the acoustics are like? The atrium style has me worried that it might be loud. Hopefully not.
Saturday night at 7ish. We'll see. ::)
Where does one park or is it all Valet?
Annex garage across the street, I assume.
Quote from: sanmarcomatt on October 26, 2017, 09:50:05 AM
Quote from: Jim on October 26, 2017, 09:32:31 AM
Quote from: sanmarcomatt on October 26, 2017, 08:43:02 AM
With a heavy heart, I canceled our primo reservation time for Saturday night as I had forgotten it was Georgia/Florida week. We had once ate at Ruth's in a similar situation and vowed never again.
Out of curiosity, what was wrong with it? I've eaten there on the southbank several times and have never been even close to disappointed.
Sorry, I wasn't clear. We are regulars at that Ruth's and always have an outstanding experience from the restaurant and have a great relationship with management/staff.
However, when we ate there around a Florida/Georgia game we were surrounded by drunk/hungover yahoos. We are probably considered snobs, but when paying north of $300 for a meal, no thanks to taking that chance again. And not that there's anything wrong with drunk/hungover yahoos. We just don't want to be with them in that environment :)
Ah, don't blame you on that but I'm not sure a change in venue will prevent the FL/GA drunken yahoo count. If you are eating downtown during the game weekend, you will be surrounded by them.
Quote from: Jim on October 26, 2017, 11:41:26 AM
Quote from: sanmarcomatt on October 26, 2017, 09:50:05 AM
Quote from: Jim on October 26, 2017, 09:32:31 AM
Quote from: sanmarcomatt on October 26, 2017, 08:43:02 AM
With a heavy heart, I canceled our primo reservation time for Saturday night as I had forgotten it was Georgia/Florida week. We had once ate at Ruth's in a similar situation and vowed never again.
Out of curiosity, what was wrong with it? I've eaten there on the southbank several times and have never been even close to disappointed.
Sorry, I wasn't clear. We are regulars at that Ruth's and always have an outstanding experience from the restaurant and have a great relationship with management/staff.
However, when we ate there around a Florida/Georgia game we were surrounded by drunk/hungover yahoos. We are probably considered snobs, but when paying north of $300 for a meal, no thanks to taking that chance again. And not that there's anything wrong with drunk/hungover yahoos. We just don't want to be with them in that environment :)
Ah, don't blame you on that but I'm not sure a change in venue will prevent the FL/GA drunken yahoo count. If you are eating downtown during the game weekend, you will be surrounded by them.
LOL Jim!! I think you misread SMM's original post and it's thrown you in a tailspin. He was stating that they decided against dining there entirely on FL/GA weekend, so now his first chance to taste the Cowford golden nectar will be in a few weeks.
I'm happy to be your official translator, SMM. This first one is complimentary.
Quote from: ProjectMaximus on October 26, 2017, 11:57:49 AM
Quote from: Jim on October 26, 2017, 11:41:26 AM
Quote from: sanmarcomatt on October 26, 2017, 09:50:05 AM
Quote from: Jim on October 26, 2017, 09:32:31 AM
Quote from: sanmarcomatt on October 26, 2017, 08:43:02 AM
With a heavy heart, I canceled our primo reservation time for Saturday night as I had forgotten it was Georgia/Florida week. We had once ate at Ruth's in a similar situation and vowed never again.
Out of curiosity, what was wrong with it? I've eaten there on the southbank several times and have never been even close to disappointed.
Sorry, I wasn't clear. We are regulars at that Ruth's and always have an outstanding experience from the restaurant and have a great relationship with management/staff.
However, when we ate there around a Florida/Georgia game we were surrounded by drunk/hungover yahoos. We are probably considered snobs, but when paying north of $300 for a meal, no thanks to taking that chance again. And not that there's anything wrong with drunk/hungover yahoos. We just don't want to be with them in that environment :)
Ah, don't blame you on that but I'm not sure a change in venue will prevent the FL/GA drunken yahoo count. If you are eating downtown during the game weekend, you will be surrounded by them.
LOL Jim!! I think you misread SMM's original post and it's thrown you in a tailspin. He was stating that they decided against dining there entirely on FL/GA weekend, so now his first chance to taste the Cowford golden nectar will be in a few weeks.
I'm happy to be your official translator, SMM. This first one is complimentary.
This is what happens when just 2 hours of sleep catches up to you.
Had dinner last night at Cowford Chophouse, overall the dining experience was very good.
We arrived at our scheduled reservation but our table wasn't ready (not many patrons were there which was a little puzzling). They said we can go up to the rooftop and grab a drink until our table was ready so we did and they would come grab us when our table was ready. The views up there are great of downtown. 30mins later, I received a phone call saying our table is ready and we have 10 mins to come down or we will lose our table. Different than what was told initially. Luckily, we had our drinks already so we headed down and got seated.
I was hoping to be seated on the 2nd floor but we got seated on the 1st floor. From what I was told a jacket is required to be seated on the second floor but can't confirm. I was wearing just a nice button down and dress pants.
The first floor is really nice, but you can tell its more casual down there. It was very noisy as there were some loud groups of people near us. Next time, I'll request 2nd floor.
Outside of a few hiccups (food took awhile to come out), the food was very delicious and the service staff was very good. I had a nice salad and ordered a steak with a few sides that my fiance and I shared.
We were full and didn't have dessert but there is a cinnamon roll creme brulee I heard that is delightful.
Few things I picked up:
Main entrance is on Ocean Street side
You can valet, we found a parallel parking spot one block away
Must make a reservation to be seated but it looks like the rooftop is first come first serve with bar menu and drinks.
We will return sometime next year for a special occasion. Very happy to see this place open finally in downtown. It has that something special and can really be the cornerstone for downtown dining.
Had a great experience last night. I took the pleasure of ordering the 38oz Tomahawk because I figured if I didn't do it opening night, I never would ($130 just for the cut). It was honestly the best steak I have ever had. My wife got the 8oz filet and it was very good as well($40 price tag). The sides are big enough to share and we went with the potatoes au gratin and sautéed mushrooms; both were good. My wife also ordered a side of sautéed spinach and kale that was awful. It was terribly under cooked and about 90% kale; not a hard side to make but will pass this off as an opening night hiccup. We arrived about 5:30 and it was gorgeous on the rooftop where we enjoyed a pre-dinner cocktail. The building looks great, the service was great and the atmosphere was great. It really is a wonderful addition to downtown and I will definitely go back for dinner and occasionally to just enjoy the rooftop for a drink.
Side Note - One thing I really liked, was how it felt like you were in a real downtown, in a big city. When the wife and I came off the Main Street Bridge, we pulled up to the curbside where the valet had the lane blocked for their service. You get out and you're in the core, right next to our skyscrapers (all 4 of them!) with traffic buzzing by and a doorman opening the door for you into the most elegant space in DT.
The view of the Laura St Trio from the rooftop is also very cool and I couldn't help but get excited envisioning that being completed in a few years. All very positive additions to DT, definitely give it a try.
Thanks for this review.
Quote from: pears045 on October 27, 2017, 10:42:16 AM
Had a great experience last night. I took the pleasure of ordering the 38oz Tomahawk because I figured if I didn't do it opening night, I never would ($130 just for the cut). It was honestly the best steak I have ever had. My wife got the 8oz filet and it was very good as well($40 price tag). The sides are big enough to share and we went with the potatoes au gratin and sautéed mushrooms; both were good. My wife also ordered a side of sautéed spinach and kale that was awful. It was terribly under cooked and about 90% kale; not a hard side to make but will pass this off as an opening night hiccup. We arrived about 5:30 and it was gorgeous on the rooftop where we enjoyed a pre-dinner cocktail. The building looks great, the service was great and the atmosphere was great. It really is a wonderful addition to downtown and I will definitely go back for dinner and occasionally to just enjoy the rooftop for a drink.
Side Note - One thing I really liked, was how it felt like you were in a real downtown, in a big city. When the wife and I came off the Main Street Bridge, we pulled up to the curbside where the valet had the lane blocked for their service. You get out and you're in the core, right next to our skyscrapers (all 4 of them!) with traffic buzzing by and a doorman opening the door for you into the most elegant space in DT.
The view of the Laura St Trio from the rooftop is also very cool and I couldn't help but get excited envisioning that being completed in a few years. All very positive additions to DT, definitely give it a try.
To add to pears045 thought, sitting and eating watching cars, city buses and pedestrians go by made me feel like we were in a big city.
hmm. Amazing what street level retail and restaurants can do to activate a city's nightlife.
Quote from: Jagsdrew on October 27, 2017, 01:05:09 PM
To add to pears045 thought, sitting and eating watching cars, city buses and pedestrians go by made me feel like we were in a big city.
hmm. Amazing what street level retail and restaurants can do to activate a city's nightlife.
This may also be somewhat related to the FL/GA game. Maybe we need one of those every week. But with the Entertainment district picking up more (hockey, Dailey's place, Intuition) I think foot traffic will increase on bay Street.
Also, I noticed last night the Barnett Bank Building is pretty well lit from top to bottom with construction lights inside. I look of the future.
^ I work on Market near Bay Street, and it appears that the nightlife along Bay has steadily increased even on week nights.
A "this feels like a big(ger) city" moment I had recently was eating dinner at Bellwether on a week night. Laura was buzzing with people and traffic and we walked through the office building entrance through their modern looking lobby into the restaurant where we ate and watched the traffic and people go by. The décor and ambiance of Bellwether reminded me of places I've paid way too much money to eat at in Manhattan.
I can't wait to try Cowford this weekend. If the second floor is really jacket only, the people taking reservations should probably mention it, as reading it on here is the first time I've heard about it.
Quote from: remc86007 on October 27, 2017, 02:24:10 PM
^ I work on Market near Bay Street, and it appears that the nightlife along Bay has steadily increased even on week nights.
A "this feels like a big(ger) city" moment I had recently was eating dinner at Bellwether on a week night. Laura was buzzing with people and traffic and we walked through the office building entrance through their modern looking lobby into the restaurant where we ate and watched the traffic and people go by. The décor and ambiance of Bellwether reminded me of places I've paid way too much money to eat at in Manhattan.
I can't wait to try Cowford this weekend. If the second floor is really jacket only, the people taking reservations should probably mention it, as reading it on here is the first time I've heard about it.
Look forward to your review. Please let us know about the 2nd floor. We like it quiet, so a jacket would be worth a try to keep away from loudmouths.
I recommend the 2nd floor. first floor is more of a bistro and bar. last night most men had on jackets, but not all. the roof is excellent, and will be better without the drunken fans pounding dirty martinis. food was great.
I think it needed more soft-openings.
We arrived on time for our 5PM reservation. They asked us to wait in the downstairs bar area for our table. We were seated 35 minutes later, ironically at the table that we had been standing next to for 35 minutes. The biscuits, salad and soup all arrived in a timely manner. The steaks took forever (over 40 minutes from the time of ordering). It appeared most people in the restaurant were waiting on the kitchen. Overall, everything was poorly paced and slow, as one might expect from a new restaurant. I was hopeful that the delay in seating us would lead to a smooth experience, but alas that did not occur.
The homemade biscuits were outstanding. The crab soup and caesar salad were fantastic, although the portions are for two (as indicated on the menu) which seems like an odd choice, especially for a restaurant that will serve many business people who are unlikely to want to share. The steaks themselves were fantastic (perhaps the best I've ever had), but their preparation was sub-par. The flavor was great, but every steak at our table was unevenly cooked to some extent. The people who ordered medium-well received well-done steaks and the people who ordered medium received filets that were half medium and half rare. All the steaks were served cooler than they should be. They either need to get some decent heat lamps or figure out their timing. The members of our party that ordered the Butter Brown Shortcake said that it was served cold and was not very good. My wife and I ordered the cinnamon roll brulee and it was excellent.
The service was acceptable, although they clearly aren't very polished yet.
I concur with downtown brown, the second floor is where you want to be. They really should ask which floor you wish to be on when you book a reservation. The atomosphere on the ground floor is way, way too casual for the price. (I've never paid over $150 for a meal that I ate from a table without a table cloth until tonight haha) I would go as far as to say the pricing should be different between the first and second floor. After our meal we walked up to the second floor and roof top to look around. The second floor is much, much quieter and nicer. The views from the rooftop are incredible.
I'll be back, but probably just for happy hour on the rooftop or lunch for the next few months while they get things sorted out.
Sadly, as it is today, I don't think it matches Ruth's Cris. Perhaps for the next few months they should take half the number of reservations and try to get things running smoothly before they scale up to the 100+ crowds that they clearly can't handle yet.
Thanks for the tips on requesting the 2nd floor, I've got reservations for next weekend. Going to call and request it.
Lunch menu looks really good too.
I wonder if lunch prices are going to be reasonable enough to make it a popular lunch spot.
If it's steak date night, I wouldn't go unless they confirmed 2nd floor. If it's martini-eat-at-the-bar night, 1st floor would be fine. 3rd floor doesn't allow cigars "as of yet", but it would be an excellent place for a smoke.
And I agree that while my spinalis rib eye (the "cap" that some say is the absolute best part of the rib eye) was perfectly prepared, our friends' 12 oz filet came out rare instead of medium. Both couples split our entrees, but our wives were given little side plates. Next time we'll be sure to ask for big girl plates. They have some sort of unique dry rub on their meat which is delicious.
"The service was acceptable, although they clearly aren't very polished yet."
How does one open the Premiere Steak House in Jacksonville with servers who "aren't very polished yet"?
Quote from: MusicMan on November 01, 2017, 03:50:37 PM
"The service was acceptable, although they clearly aren't very polished yet."
How does one open the Premiere Steak House in Jacksonville with servers who "aren't very polished yet"?
It takes time to get everyone working as a team. You can hire all excellent Front of House staff with a decade of experience each, but until they've worked together for a little bit, things are going to be bumpy.
Put it this way - when I'm taking someone to dinner and I need it to be good and well executed, I go to Orsay. Not a knock at about anyone else, but I trust them to nail the service. They own Black Sheep too, and in the first couple weeks Black Sheep was opened, there were some service issues. It's not that the folks at Black Sheep were inexperienced - far from it. It just takes time with any team.
I can guarantee you that the Jacksonville Amazon warehouses didn't hit their standard SLAs when they first opened.
I'll write a full review later, but went this weekend (Saturday, second floor), and the service was impeccable (on par with the best I've had in Jax, maybe slightly better), and the food was prepared perfectly.
Yes, they definitely have a high price point but I felt that the money I spent ($450 out the door, included two bottles of wine and a drink on the roof) was worth it
to get 2nd floor guaranteed call the restaurant and avoid open table. Not a problem. Corkage fee was $30. Not bad. For me, when I have 2 bottles of wine and a drink at the bar, I usually have 3 other people with me.
Quote from: sanmarcomatt on November 13, 2017, 11:03:23 AM
Quote from: Steve on November 13, 2017, 10:51:39 AM
I'll write a full review later, but went this weekend (Saturday, second floor), and the service was impeccable (on par with the best I've had in Jax, maybe slightly better), and the food was prepared perfectly.
Yes, they definitely have a high price point but I felt that the money I spent ($450 out the door, included two bottles of wine and a drink on the roof) was worth it
Sounds great but man, I think now If I drank a bottle of wine (especially a bold Cab) by myself and had a drink I would probably be more concerned about the level of service I received at the emergency room.
Did you happen to get confirmation on what it takes to ensure seating on the 2nd floor? I was planning on calling before we go.
Haha - we spread out the drinks. All told, we were there for a while (and had a beer at Bold City next door beforehand). As far as the second floor, I originally made it on OpenTable, then after hearing of the nicer second floor, I called a couple days later to request the second floor. The hostess told me it wouldn't be a problem, and also noted the request when calling to confirm the reservation in the afternoon day-of.
While I'm at it, here's my take:
We arrived at the valet around 6:15 for our 6:45 Reservation. We told the valet we had dinner reservations at 6:45, but wanted to stop by Bold City first, which they were happy to oblige. It was actually my wife and I's first visit to Bold City downtown. My wife had a Killer Whale, and I had one of their special brews that they did for Cowford, which was excellent. The place was fairly busy; not every seat taken but a decent crowd. They said since construction wrapped at Cowford and it opened, Bold City has done dramatically better - not a surprise as the construction at Cowford blocked the whole corner.
We walked over to Cowford; the main entrance is on Ocean Street (and clearly marked). Once we checked it, a hostess was ready to take us to our table within 30 seconds. She offered for us to take the elevator or walk the stairs - we did the latter. Cool pics of construction of the building in the stairwell was a nice touch. We were seated at a 4 top (which was nice - I don't like the two top table; no room) adjacent to where we could look down at the first floor bar. The bar downstairs has a TV, but it definitely doesn't resemble a sports bar or anything. We also noticed a second floor bar, with no TV.
We ordered a bottle from Bordeaux (Was about $70), and a bottle of Champagne later (also about $70). Both were excellent. For an appetizer, we had the Tuna, which was awesome and had a kick to it. We split a Caesar, which was a little different than I was expecting, but a good different. My wife had the smaller Filet, and I had the Bone-In Filet. I've had a lot of excellent steak in my travels. I'm not sure if it was the best I've ever had, but it might have been. If it wasn't, it was DAMN close. A very different steak than Ruth's Chris or Morton's.
Overall, service was OUTSTANDING. Not just pretty good or good. It was probably the best service I've had in Jacksonville.
One complaint: The Dress Code. Not that they had it, that the didn't enforce it. I'd say about 50% of the folks up there followed it (Jacket and slacks for the men), about 25% didn't follow it, but looked okay, and about 25% that were disasters, including one dude that showed up like he was Mark Zuckerberg in the hoodie. That was disappointing, but my only real disappointment of the night.
They seem to be doing a good job getting people in - they turned some of the tables while were there twice.
We had a nightcap on the roof - I had a Manhattan, and my wife had another class of champagne. My Manhattan was made well. I'm not sure what Bourbon they used, but it definitely was decent. The roof was obviously more casual, which is totally cool. It was a rainy night, so some of the tables on the edge which are uncovered obviously weren't occupied. Every other seat was occupied.
Final thoughts - it is a GREAT addition to Jacksonville, both architecturally and as an addition to the dining scene.
Thanks for the review, I'm glad you had a good experience (I would have been drunk if I had what you had haha). I hope to make it back there soon and try the second floor out. I agree that they need to enforce the dress code (if only on the second floor).
Steve, next time you go for a restaurant review can I go with? I'll sit quietly, nod approvingly at everything you say, and help you with the wine and champagne. 8)
Love it. Love the reviews, and love that this place is finally, actually here. I think our first chance to go will be between Christmas and New Year's...hope we can find a decent night during that week or that their service is decent even when they're slammed.
Looking forward to it. We have a mid-sized party going in a few weeks. Is there anything special about the new Bold City location?
It's a cool urban taproom. The beer is good. The bartenders a really nice. The beer is cheap.
Thanks for the feedback! My wife and I have twin 3 month old girls, so we don't get out as much as we used to. When we do, we tend to make a night of it (thanks for having close grandparents that are very willing to babysit).
If it makes sense to take the babies we certainly do. Cowford Chophouse is not that place, despite having a kids menu with shocked me.
Quote from: Steve on November 17, 2017, 03:38:09 PM
One complaint: The Dress Code. Not that they had it, that the didn't enforce it. I'd say about 50% of the folks up there followed it (Jacket and slacks for the men), about 25% didn't follow it, but looked okay, and about 25% that were disasters, including one dude that showed up like he was Mark Zuckerberg in the hoodie. That was disappointing, but my only real disappointment of the night.
(https://frinkiac.com/gif/S11E13/856960/858160.gif?b64lines=)
Quote from: blizz01 on November 17, 2017, 06:38:50 PM
Looking forward to it. We have a mid-sized party going in a few weeks. Is there anything special about the new Bold City location?
Lots of one-offs and specialty beers compared to the primary location.
Quote from: Josh on November 20, 2017, 12:37:36 PM
Quote from: blizz01 on November 17, 2017, 06:38:50 PM
Looking forward to it. We have a mid-sized party going in a few weeks. Is there anything special about the new Bold City location?
Lots of one-offs and specialty beers compared to the primary location.
Correct - nothing more than that. They did use old Times-Union Newspaper vending machines as the base of the bar, featuring cool newspaper covers from the T-U. I thought that was a cool touch.
Otherwise the atmosphere is a typical tap room.
Pictures don't do the rooftop bar justice.
Was there Saturday night after the symphony, and was totally blown away.
Stunning view of the bridge, but you also get a full panoramic view of downtown.
Amazing to think that just a few years ago, this was considered one of Jacksonville's most endangered buildings.
Good news for both of you above. Go Jags and Go Jacksonville. OpenTable continues to show high reservations, and agreed about the roof-I've only been once and it was rainy, but the roof is awesome. Jacksonville pulled it off-the building could have been knocked down and it's something great. I'm really proud of my city.
I haven't been inside yet, (except for the lovely pictures posted) but this seems like a really good place, and I'm very enthused, and proud of my city for helping to make this place happen. Are reservations absolutely required? I was thinking about a new years eve night, or maybe a new years day brunch? :)
Quote from: jaxrox on November 30, 2017, 11:14:49 PM
I haven't been inside yet, (except for the lovely pictures posted) but this seems like a really good place, and I'm very enthused, and proud of my city for helping to make this place happen. Are reservations absolutely required? I was thinking about a new years eve night, or maybe a new years day brunch? :)
I certainly would, unless you just want to go on the roof. When I was there a couple weeks ago I couldn't fathom getting a table without one.
Going to Cowford for the first time next Friday. For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking? Thanks!
Quote from: sanmarcomatt on December 08, 2017, 12:12:19 PM
Quote from: Wacca Pilatka on December 08, 2017, 12:00:59 PM
Going to Cowford for the first time next Friday. For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking? Thanks!
My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.
I should clarify, it was nicely charred on the outside but overcooked inside.
I had to look it up as I had not heard the term before... I also prefer mine this way...
Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.
Quote from: sanmarcomatt on December 08, 2017, 12:27:35 PM
Quote from: BridgeTroll on December 08, 2017, 12:19:35 PM
Quote from: sanmarcomatt on December 08, 2017, 12:12:19 PM
Quote from: Wacca Pilatka on December 08, 2017, 12:00:59 PM
Going to Cowford for the first time next Friday. For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking? Thanks!
My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.
I should clarify, it was nicely charred on the outside but overcooked inside.
I had to look it up as I had not heard the term before... I also prefer mine this way...
Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.
If you use the Pittsburgh term you will sometimes get impressed looks/comments in steakhouses. If you are shallow like me, you will appreciate that.
Will they/do they show you your steak prior to cooking?
Quote from: sanmarcomatt on December 08, 2017, 12:27:35 PM
Quote from: BridgeTroll on December 08, 2017, 12:19:35 PM
Quote from: sanmarcomatt on December 08, 2017, 12:12:19 PM
Quote from: Wacca Pilatka on December 08, 2017, 12:00:59 PM
Going to Cowford for the first time next Friday. For those who have been commenting on the steaks not being cooked correctly, as I've seen several times, are they tending toward overcooking or undercooking? Thanks!
My New York Strip was overcooked (ordered it Pittsburgh) but not enough to bother me.
I should clarify, it was nicely charred on the outside but overcooked inside.
I had to look it up as I had not heard the term before... I also prefer mine this way...
Pittsburgh rare. A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.
If you use the Pittsburgh term you will sometimes get impressed looks/comments in steakhouses. If you are shallow like me, you will appreciate that.
As a somewhat shallow gentleman myself, I appreciate the tip.
Good looking out, Matt!
I'll give you full credit in my head as I take full credit to my face :D
I went last night with friends who flew in from out of town for the Seahawks-Jags game. Everyone had a great time, The food was very good, the interior space is spectacular, the service was excellent.
I recommend!!
If no one else has mentioned it upthread, the baked Alaska at Cowford is beyond outstanding.
As a serious seafood lover (like the turf but go gaga for good surf, even better if both together ;) ) appreciate all the heads up..I have been keeping an eye on this thread.. quietly for awhile lol.. it's only new years but I been thinking about possibilities for Valentine's day already 8)
Happy New Year, Metro Jacksonville denizens!!!
Sending you all love, and loving my city!!!
Quote from: sanmarcomatt on August 10, 2018, 09:44:41 AM
So Cowford still can't cook a Pittsburgh request correctly. WTF?
The last few times we have gone, I have gotten other cuts where I don't order Pittsburgh. But last night, I wanted a strip. The place was almost empty (From our vantage point upstairs, the bottom floor was literally empty for about 2 hours) so with the kitchen so slow, c'mon...you can do it. Nope. 0-2.
Cowford, I so desperately want to love you but I can't. They have been added to a semi-regular rotation but there is always something that is not up to the price point. Ruth's is always spot on so even though it is a chain, it remains our "got to" steakhouse. We used to vary it with an occasional Capital Grille or III Forks but Cowford has replaced those so I am grateful for that( I now have zero reason to go to that area of town.) However, Cowford still needs to step it up.
Speaking of Ruth's, the Ponte Vedra location is starting a million dollar reno and allegedly, the South Bank is next. Please let that be true.
I can confirm that the PV location was being actively bid, but I can't confirm that it's gone any further than that.
Quote from: Non-RedNeck Westsider on August 10, 2018, 02:36:46 PM
Quote from: sanmarcomatt on August 10, 2018, 09:44:41 AM
So Cowford still can't cook a Pittsburgh request correctly. WTF?
The last few times we have gone, I have gotten other cuts where I don't order Pittsburgh. But last night, I wanted a strip. The place was almost empty (From our vantage point upstairs, the bottom floor was literally empty for about 2 hours) so with the kitchen so slow, c'mon...you can do it. Nope. 0-2.
Cowford, I so desperately want to love you but I can't. They have been added to a semi-regular rotation but there is always something that is not up to the price point. Ruth's is always spot on so even though it is a chain, it remains our "got to" steakhouse. We used to vary it with an occasional Capital Grille or III Forks but Cowford has replaced those so I am grateful for that( I now have zero reason to go to that area of town.) However, Cowford still needs to step it up.
Speaking of Ruth's, the Ponte Vedra location is starting a million dollar reno and allegedly, the South Bank is next. Please let that be true.
I can confirm that the PV location was being actively bid, but I can't confirm that it's gone any further than that.
^Work starts in three days at the Ponte Vedra location.
https://www.bizjournals.com/jacksonville/news/2018/08/03/ruths-chris-at-ponte-vedra-to-begin-1-3-million.html
How, with the money they put into renovating that building, have they not been able to hire the right people to make it at least a comparable experience to Ruth's? Why not just poach the Ruth's people? Even if they have non-compete clauses, why not agree to pay the legal fees associated with fighting them if Ruth's even bothered to sue.
I know it isn't easy to put together a topnotch restaurant, but it isn't rocket science either.
Quote from: remc86007 on August 10, 2018, 03:54:45 PM
How, with the money they put into renovating that building, have they not been able to hire the right people to make it at least a comparable experience to Ruth's? Why not just poach the Ruth's people? Even if they have non-compete clauses, why not agree to pay the legal fees associated with fighting them if Ruth's even bothered to sue.
I know it isn't easy to put together a topnotch restaurant, but it isn't rocket science either.
Internet comments being overly negative and critical?
That's unheard of.
What was wrong with the steak?
When SMM is at a reastaurant, the waiter comes around and asks, is anthing all right?
Quote from: Tacachale on August 11, 2018, 05:34:35 PM
When SMM is at a reastaurant, the waiter comes around and asks, is anthing all right?
Yet he is love with the most over rated doughnuts in town... ???
There ARE better cuts... :)
Not loud enough!!! Also, why go to Cowford when you have Seafood Shack right in our backyard in San Marco!
LOL, whatever it's called. Maybe Seafood S***s?
Also, do you know if Cline's Butcher Shop is open? Wouldn't mind checking out the place and grabbing a few steaks there. Looks like the lights are in inside driving by the other day.
Bought some filet mignon and New York strip from them tonight and grilled them. We were impressed. It's corn fed Nebraska and Colorado beef. I thought it was excellent.
Quote from: sanmarcomatt on September 18, 2018, 11:30:29 AMHowever, I cannot say the same for the "suburban couple" with us recently.
They get them every time, I don't know what it is. I took my buddy to 5 Points a while back and we are sitting outside at Black Sheep (I think) and I see one of the regulars hustling our way. I specifically tell him when this person gets here you don't have any cash. Sure as shit he had his wallet out before the person even moved their lips. WTF?
I know this is starting to hijack the thread, but I got some food from Clines on Friday and it was fantastic. I'm not a grill pro, so I just got 2 ribeyes, but they were fantastic. It's a little pricey, but the staff is great and I will definitely stop by a couple times a month for some quality meats.
Good to know, I was going to check out Cline's to see their selection of meats. Would like to try one of their cuts and see how it is.
Quote from: sanmarcomatt on September 18, 2018, 11:30:29 AM
Ambience--This is close as Cowford interior crushes the dated Ruth's but while I like Cowford second floor views, the river/city views at Ruth's never gets old for me.
Ruth's just applied for a permit to renovate their dated look. They must read your posts! https://www.jaxdailyrecord.com/article/the-mathis-report-ruths-chris-steak-house-remodeling-restaurants-downtown-in-st-johns (https://www.jaxdailyrecord.com/article/the-mathis-report-ruths-chris-steak-house-remodeling-restaurants-downtown-in-st-johns)
Hijack away!! Cline's is the real deal, but I will be requesting some grass fed beef as well. Loved the steaks we got there two weeks ago.
Quote from: sanmarcomatt on May 13, 2019, 08:42:07 AM
Quote from: Kiva on September 20, 2018, 12:08:27 PM
Quote from: sanmarcomatt on September 18, 2018, 11:30:29 AM
Ambience--This is close as Cowford interior crushes the dated Ruth's but while I like Cowford second floor views, the river/city views at Ruth's never gets old for me.
Ruth's just applied for a permit to renovate their dated look. They must read your posts! https://www.jaxdailyrecord.com/article/the-mathis-report-ruths-chris-steak-house-remodeling-restaurants-downtown-in-st-johns (https://www.jaxdailyrecord.com/article/the-mathis-report-ruths-chris-steak-house-remodeling-restaurants-downtown-in-st-johns)
The Ruth's renovation is complete. Interior is a billion times better.
One other change in the last couple of months is no more lobsters! The good news is that this development lowers our bill as that was the anti-carnivore Mrs Smm frequent order. The bad news is no more surf and turf for me.(the "cold water" tail add-on does not cut it)
Once again...I will just have to pick myself up and try to carry on. Sigh.
I perfected cooking steaks in a cast iron skillet with some of my favorite seasonings. Don't need steakhouses anymore!
Quote from: Jagsdrew on May 13, 2019, 02:51:38 PMI perfected cooking steaks in a cast iron skillet with some of my favorite seasonings. Don't need steakhouses anymore!
This might be my favorite YouTube video ever.
From boiling it in olive oil, to repeatedly spearing it with a metal fork, to nearly cross-contaminating his entire kitchen.
https://www.youtube.com/watch?v=DrS-5_bgHmk
The smugness really puts it over the top too.
Can't spell boil without oil...
Quote from: Ken_FSU on May 13, 2019, 06:50:22 PM
Quote from: Jagsdrew on May 13, 2019, 02:51:38 PMI perfected cooking steaks in a cast iron skillet with some of my favorite seasonings. Don't need steakhouses anymore!
This might be my favorite YouTube video ever.
From boiling it in olive oil, to repeatedly spearing it with a metal fork, to nearly cross-contaminating his entire kitchen.
https://www.youtube.com/watch?v=DrS-5_bgHmk
The smugness really puts it over the top too.
Really disappointed that Cowford CH got rid of the bar menu. Went to the top for drinks and munchies and were informed that there was no more bar menu. The staff had found out that afternoon. Not sure how they manage that, you would think they could keep those items on board without incurring a loss or whatever...
Quote from: MusicMan on May 14, 2019, 10:25:59 AM
Really disappointed that Cowford CH got rid of the bar menu. Went to the top for drinks and munchies and were informed that there was no more bar menu. The staff had found out that afternoon. Not sure how they manage that, you would think they could keep those items on board without incurring a loss or whatever...
Not true, whatsoever.
I was just there last night.
The bar menu will continue, but they are also doing a full dinner menu on the roof starting this week.
Bar Bites are Happy Hour only.
If you go on a Saturday and want to sit on the roof deck you get the main menu, nothing else. No burger, steak tacos, sliders,
not even sure if you can get steak frites. Just appetizers or side dishes if you don't want a 'spensive steak.
My apologies for not being more specific, as I read MusicMan's comments to infer that the bar menu was gone all together. It is not.
The bar menu is still there, as a happy hour menu, which is what the original intention of a bar menu is. Just like the availability of the bar bites menu at Ruth's Chris, Morton's, Chart House, etc.
At dinner, you will only be able to order from a dinner menu.
So my question is, why not offer Bar Bites on the rooftop after 9 pm? They were being offered up until a few weeks ago. Just do not understand that. I am pretty certain lots of customers only want small plates after 9 pm, not full dinner service.
Quote from: sanmarcomatt on May 14, 2019, 03:24:30 PM
Quote from: fieldafm on May 14, 2019, 01:30:07 PM
The bar menu is still there, as a happy hour menu, which is what the original intention of a bar menu is.
I think you need to get out more. :)
I can't speak to what their "original intention"was, but we go to plenty of restaurants (Cowfordish price range) where the bar menu is.....a menu designed for the bar. (Even at "dinner" time). I would say this has become more common in recent years.
I am surprised the bar menu didn't do better (outside of happy hour) for Cowford considering their size and layout. Not to mention the Jax demos. Shows you how much I know. Although, part of me wonders if this is just to simplify things during dinner service due to some of their kitchen challenges.
You clearly don't know me, so will take your suggestion to 'get out more' in stride :)
I'm fully aware what a bar menu is, however my comment was directed as an apples to apples comparison of steakhouses in the immediate area, similar menu, similar reliance on corporate accounts, similar price points, etc as Cowford. Although you are correct in that getting away from happy hour-specific bar menus has been the trend of late. Roy's is a good example of this. Btw, more to come on the Roy's front...
I don't work for, nor own any part of Cowford, but the last few times I've been up on the roof... the only way I could tell I was at Cowford and not the rooftop at Hoptingers Five Points was the view of the Main Street Bridge. I don't fault a steakhouse for wanting to be more like a steakhouse, and catering less to the Bud Light and flip flops crowd.
Quote from: fieldafm on May 14, 2019, 03:48:54 PM
I don't work for, nor own any part of Cowford, but the last few times I've been up on the roof... the only way I could tell I was at Cowford and not the rooftop at Hoptingers Five Points was the view of the Main Street Bridge. I don't fault a steakhouse for wanting to be more like a steakhouse, and catering less to the Bud Light and flip flops crowd.
Harsh, broseph.
Quote from: fieldafm on May 14, 2019, 03:48:54 PM
Quote from: sanmarcomatt on May 14, 2019, 03:24:30 PM
Quote from: fieldafm on May 14, 2019, 01:30:07 PM
I don't fault a steakhouse for wanting to be more like a steakhouse, and catering less to the Bud Light and flip flops crowd.
I agree. Please don't let them become what the typical airline passenger is now.
Field, post some pics of the two rooftops you mention. Pretty sure the rest of us can tell the difference.......
Ultimately it's about drawing and retaining customers. I went up to the roof to meet friends after Artwalk. We all wanted a bite of food and some drinks. We were told they had ended the bar menu that day. So in the future if all I want is a lite bite and a drink (at any time outside of Happy Hour) I will probably NOT go to Cowford. If I want a full steak dinner I will consider it, but there is almost no chance I will choose to sit at the rooftop bar and eat it.
Quote from: fieldafm on May 14, 2019, 03:48:54 PM
Quote from: sanmarcomatt on May 14, 2019, 03:24:30 PM
Quote from: fieldafm on May 14, 2019, 01:30:07 PM
The bar menu is still there, as a happy hour menu, which is what the original intention of a bar menu is.
I think you need to get out more. :)
I can't speak to what their "original intention"was, but we go to plenty of restaurants (Cowfordish price range) where the bar menu is.....a menu designed for the bar. (Even at "dinner" time). I would say this has become more common in recent years.
I am surprised the bar menu didn't do better (outside of happy hour) for Cowford considering their size and layout. Not to mention the Jax demos. Shows you how much I know. Although, part of me wonders if this is just to simplify things during dinner service due to some of their kitchen challenges.
You clearly don't know me, so will take your suggestion to 'get out more' in stride :)
I'm fully aware what a bar menu is, however my comment was directed as an apples to apples comparison of steakhouses in the immediate area, similar menu, similar reliance on corporate accounts, similar price points, etc as Cowford. Although you are correct in that getting away from happy hour-specific bar menus has been the trend of late. Roy's is a good example of this. Btw, more to come on the Roy's front...
I don't work for, nor own any part of Cowford, but the last few times I've been up on the roof... the only way I could tell I was at Cowford and not the rooftop at Hoptingers Five Points was the view of the Main Street Bridge. I don't fault a steakhouse for wanting to be more like a steakhouse, and catering less to the Bud Light and flip flops crowd.
I don't fault them, but here's the thing: If you want to class it up, don't have a dress code and not enforce it! On the second floor as an example, last time I was there I was explicitly told that you need a jacket to sit up there. I have no issue with that. But when I went, they let anyone in there, including a Mark Zuckerberg look alike complete with the zipped up hoody.
My feeling is this: If you want to have a dress code great, if not then great. But, decide what you want an enforce it.
Now, related to the roof: I don't think a more casual dress code is unreasonable as in the summer it's 1,000 degrees outside in Florida. But, they don't seem to know who they want to cater to up there then. Are they going River and Post? Black Sheep? Hoptinger?
All of these are fine, but you have to decide.
Thanks SMM. Timely article. I'll just say IMO getting rid of the bar menu will hurt sales, not help sales.
Hopefully it will continue to be available next door at Bold City.
Maybe Jacques should have stayed in the egg business.