CURRENT HOURS OF OPERATION SUNDAY AND MONDAY TUESDAY, WEDNESDAY, THURSDAY FRIDAY AND SATURDAY |
OUT WITH THE NEW, IN WITH THE OLD.... WITH A HERITAGE FIRMLY ROOTED IN SPAIN, AND DATING BACK MORE THAN 29 YEARS... 13GYPSIES BRINGS HONESTY BACK TO FOOD. YOU WILL FIND NO FUSION IN OUR DISHES... ONLY TRUE FLAVORS REPRESENTING THEIR COUNTRY OF ORIGIN. WHILE OTHER RESTAURANTS ARE BUSY TRYING TO INNOVATE, 13GYPSIES LABORS TO CAPTURE AND PRESERVE TRADITIONAL FLAVORS BEFORE THEY ARE LOST IN A SEA OF 'FUSION' CUISINE. STAYING TRUE TO HIS ROOTS, CHEF HOWARD HAS FOLLOWED AND CAPTURED THE DOCUMENTED GYPSY MIGRATORY TRAIL... OUT OF INDIA AND WEST ACROSS CENTRAL EUROPE, ITALY, FRANCE, SPAIN, AND NORTHERN AFRICA. KEEPING THE RECIPES OF EACH LOCATION AS CLOSE TO TRADITIONAL AS POSSIBLE. WHAT YOU ARE EATING.... 13GYPSIES IS TRULY A UNIQUE EXPERIENCE IN JACKSONVILLE. WE START EACH MORNING AT 13G MAKING OUR OWN BREAD, FROM SCRATCH. ALL BREAD INGREDIENTS ARE MIXED IN BOWLS, KNEADED AND SHAPED BY HAND. WITH TIME ALLOWING, WE MAKE OUR OWN SAUSAGE, CHEESE, CURED MEATS, AND CRÈME FRAÎCHE. ALL BY HAND. ALL FROM SCRATCH... USING ONLY THE BEST ORGANIC, IMPORTED INGREDIENTS WHEN POSSIBLE. WHEN YOU EAT AT 13G, YOU ARE EATING TRUE FOOD. AS FRESH AS POSSIBLE. DUE TO OUR APPROACH TO FOOD, WE DO RUN OUT OF MENU ITEMS DURING A SERVING PERIOD. FOR FRESHNESS, ITS FIRST COME - FIRST SERVE. ABOUT CHEF AND SOUS CHEF GROWING UP IN THE KITCHEN OF RENOWNED ANDALUCIAN CHEF ANTONIO GOMEZ, CHEF HOWARD WAS LITERALLY BORN INTO TRUE PEASANT FOOD. UNDER THE CAREFUL GUIDANCE OF HIS MOTHER (CHEF ANTONIA, SANGRIA HOUSE - ALSO TRAINED UNDER CHEF GOMEZ) HOWARD HAS LEARNED TO TRUST AND LOVE THE INTEGRITY OF NATURAL INGREDIENTS. "IF YOU START WITH GOOD INGREDIENTS, PREPERATION IS MINIMAL - AND THE END RESULT IS GOOD, HONEST FOOD." - CHEF HOWARD CHEF HOWARD HAS BEEN IN LOVE WITH SIMPLE PEASANT FOOD HIS ENTIRE LIFE. BORN AND RAISED IN SPAIN, MOVING TO THE U.S. WAS NOT ONLY A CULTURE SHOCK, BUT ALSO A CULINARY SHOCK... FOOD WAS OVERDONE, OVER THOUGHT, AND OVER COMPLICATED. HE HAS DEVOTED 13G TO BRINGING HIS CHILDHOOD LOVE OF PEASANT FOOD TO JACKSONVILLE. WE HOPE YOU 'GET IT'.... SOUS CHEF CHRIS (A.K.A CHINO) IS NOT ONLY THE SOUS CHEF AT 13G, BUT IS ALSO CHEF HOWARDS NEPHEW. CHINO HAD HIS HUMBLE START WORKING THE DISH PIT AT SANGRIA HOUSE. CHEF HOWARD SLOWLY BEGAN PULLING HIM OUT OF THE PIT TO LEARN THE FAMILY BUSINESS. BEGINNING WITH KNIFE TRAINING, GARDE MANGER TRAINING, AND TRAINING ON THE COOKING LINE – CHINO LEARNED CLASSICAL MEDITERRANEAN PREPERATION TECHNIQUES AND FLAVOR COMBINATIONS. AFTER MASTERING THE PREPARATION OF PAELLA, CHINO MOVED ON TO LEARN IN-HOUSE SAUSAGE, BREAD, AND CHEESE MAKING. AT ONLY 20 YEARS OLD, HE HAS ALREADY WORKED UNDER CHEF HOWARD FOR SIX YEARS. HE IS HIS RIGHT HAND MAN AND ENSURES CONTINUED EXCELLENCE IN CHEF HOWARDS TIME OFF. |
