Gastronomic joys await those who walk into the plain brick building at 802 Ash Street. A reservation at David’s promises layers of unusual ingredients and flavors from around the world. Chef David Echeverri has produced a dynamic menu that fuses the tastes and techniques of Latin American, Caribbean, Arabic, and European cultures.
Chef has some fun limited-edition special events coming up that you’ll want to know about. David’s Mother’s Day Sunset Dinner will be at The Preserve. Be ready to experience “breathtaking sunset views while you enjoy a 5-course tasting menu, thoughtfully paired with exceptional wines.” If you prefer your experience alcohol-free, they’ll make marvelous mocktails just for you.
If I know a chef to be reliable and bold, I like to relax and let them guide me through their specialties. Karen Langshaw and I did just this when we were in for dinner recently. As we began, the amuse bouche excited our palates, with Chilean sea bass, rose caviar, fennel and basil, and plantain garnish, all in a petite pastry cup.
You’ll find both of David’s unique specialties under the ICE section of the menu. David’s Ceviche is his signature item. He changes it based on what’s fresh, but it’s always exquisite. I like ordinary ceviche, but this was like no other ceviche I have ever encountered! David’s ceviche is truly edible art. Also under ICE are his caviars. David’s deep experience working with caviar is evident; he makes a fruit caviar that is likewise distinctive. Used as a playful garnish or ingredient, these are luscious pearls of juice that resemble caviar.
WIND offers my favorite Beet Salad, David’s delicious Grilled Octopus with Chimichurri, and my daughter’s go-to dish, the seasonal Burrata Caprese. The FIRE section of the menu presents the meats, with a new special joining the official menu just recently. Braised Lamb Ribs feature domestic Colorado lamb with a parsnip-celeriac puree, a wine-lentil puree, mushroom and truffle, garnished with micro-onion. So tender and delicious! Dishes in the WATER section include Dover Sole, Scallops, and Bouillabaisse, and other favorites.
Extras and enhancements are the FIFTH ELEMENT, where you can choose from risotto, potatoes, cheese, sauces, mushrooms, or anchovies, if you want to vary your experience. Also, the menu denotes dishes that are vegetarian. Everything is gluten-free, except the pastas. Dessert, Happy Hour, and now The Art of Brunch each have their own menus. Yes, brunch! Check out their website, it’s one of the best restaurant websites I have seen.
As colorful, whimsical, and contemporary as the restaurant is inside, the building itself holds many memories. Karen and I have belonged to Fernandina all our lives, her as a resident and me as a Georgian down for the summer. We reminisced about when we were little and being taken by grown-ups to pay the phone bill in this building. I’ve attended office parties here. We’ve both celebrated family milestones at David’s.
When we were there, the dining room was full at 6:15 p.m. on a weeknight. Plan reservations early, as David’s is in demand. Exquisite edible art, including updated classics in a sophisticated setting, is the standard at David’s Restaurant & Lounge. 802 Ash Street. Open from 5 p.m. to 9 p.m. every day except Tuesday.