Tucked inside a simple brick building in downtown Fernandina is a rare place. You might have passed it often and overlooked it as a nondescript municipal building. However, one step inside transports you to a hidden world of textures, flavors, comfort, and surprises.
David’s is popular already among those on a quest for Continental favorites and world treasures. Chef David Echeverri’s skills are familiar, too, for he has been chef at the restaurant since 2018. In February 2023, in a happy twist of restaurant luck, he was able to buy the place already bearing his name. You could say the place on the corner of 8th and Ash is now David’s David’s.
Chef David is from Colombia, but his Basque surname suggests ancient ancestral wandering from France or Spain to South America. French classics on the menu like Filet Oscar, Dover Sole Meunière, Brie En Croute, French Onion Soup, Escargots, Bouillabaisse, Beurre Blanc, Bearnaise, and crème fraiche represent la République nicely. Italy and Spain are there, too, as are Australia, Japan, and Russia. His Wagyu beef is sourced from the pioneer of American Wagyu beef, Snake River Farm. If you like caviar or are curious what the hubbub is about, David’s is the only place in town that has it on the menu, specifically Siberian and Osetra caviar with all accoutrements.
When my daughter Sophia and I had an early dinner at David’s the other night, she observed that our booth felt like a private cave inside of lighted stone walls. We had no concept of time or place, just heady culinary magic. When the amuse-bouche excited us, we knew we were in for a treat. David’s updated Oysters Rockefeller was a delectable balance of meaty crunch and light airy crisp. While David’s Salad may sound ordinary, it is much more than a simple house or side salad: Colombian goat cheese croquettes and other ingredients were unusual indeed.
My entrée is likely going to be added to the menu next year, David told us, with the fresh catch varying. We thought the Black Grouper on Risotto with Olive Salsa, Microgreens, and Smoked Trout Caviar would be heavy, but it was light and full of flavors.
David’s Ceviche is in the menu’s golden place, the front top left, as a cue that he worked hard on these flavors and knows you will love this dish. This night it was a Tuna Ceviche with Peruvian leche de tigre and a crunch of plantains. Leche de tigre, or “tiger’s milk”, is a brightening blend of onion, garlic, chili, celery, ginger, coriander stalks, lime juice, fish broth – all very fresh. Love it we did.
This is truly a special occasion place, with its excellent service and elegant ambience. Our server Michelle told us David’s is quite popular for parties and celebrations. The last time I ate here, my husband and I were celebrating one of Sophia’s milestones. Now here I was back with Sophia as those around us celebrated theirs.
But David’s is not only a special-occasion place. Their Beet Salad would be marvelous any day of the week. And does the seafood coconut broth make the Seafood Gnocchi Bouillabaisse taste slightly Thai? Much remains that I want to investigate at David’s. David’s Restaurant is located at 802 Ash Street.