Sbraga & Company to open November 14, 2015

October 26, 2015 15 comments Open printer friendly version of this article Print Article

Jacksonville, Fla. — Sbraga & Company, a new restaurant from celebrated chef Kevin Sbraga, will open in Jacksonville’s Brooklyn neighborhood on Saturday, November 14, 2015.
The restaurant will be open seven days a week. Hours will be:
• Lunch: Monday-Thursday, 11:30 a.m. to 3 p.m.
                  • Brunch: Saturday-Sunday, 10:30 a.m. to 3 p.m.
                  • Limited Menu: 3 to 5 p.m.
                  • Dinner: Monday-Thursday, 5 to 10 p.m.; Friday-Saturday, 5 to 11 p.m.
Sbraga & Company is located at 220 Riverside Avenue, Suite 114, next to Unity Plaza. Public parking is available around Unity Plaza and in the Magnolia Street lot adjacent to the plaza. Valet parking will be available during dinner service.
Sbraga & Company is taking reservation requests via phone (904.746.0909) through November 19. The restaurant will begin taking online reservations starting November 20 at
According to Sbraga, the restaurant’s cuisine is a contemporary approach to the cultural influences of Northeast Florida. The restaurant will celebrate the area's bounty through shareable small plates and entrées featuring regionally-sourced meats, seafood, vegetables and grains. Sample menus can be viewed at the restaurant’s website.
“I have enjoyed building a menu with my team that celebrates the progression of the region's diverse cuisine through our raw bar and grill. We're eager to offer guests a return to the supper table, where they dine with us not only for the food but for our unparalleled hospitality and ambiance."

About Sbraga Dining:
Our family of restaurants was founded with a simple goal in mind - create an unforgettable dining experience for every guest that walks through our doors. With a team of professionals deeply rooted in genuine service, we strive to instill a sense of adventure in our restaurants with reimagined cuisine, transformative environments, and elevated hospitality. Learn more at