Last Updated on June 30, 2021 by Kimberly Stroh
Special thanks to Gilbert’s Hot Chicken, Fish + Shrimp for hosting me. All opinions are my own.
There aren’t many restaurants that can bring me back to the memories of my Grandmother’s Southern soul food. Fresh biscuits with honey butter and the sinfully rich mac-n-cheese is enough temptation to throw any diet out the window. That’s exactly what happened when I dined at Gilbert’s Hot Chicken, Fish + Shrimp in Jacksonville, Florida.
Gilbert’s opened earlier this year, with oceanfront Jacksonville Beach views, by celebrity chef Kenny Gilbert. He’s best known for his appearance on “Top Chef” season seven, but I love the fact that he appeared on “Beat Bobby Flay” and won. His deep southern cuisine isn’t what you’d expect to find on the beach, but each bite leaves you wanting more.
My Favorite Gilbert’s Hot Chicken, Fish + Shrimp Dishes
Of course, for research purposes, I took the liberty of trying Gilbert’s fan-favorites. These modernized southern dishes are served ‘Hot or Not’ so don’t let the menu intimidate you, if you don’t like it spicy.
The Fish Salad Lettuce Wraps are served cold and garnished with buttery crackers. My fellow travel writers were eating them with a fork, but don’t be afraid to fold one up and dig in. They contain a mix freshly caught white fishes and tuna. There’s a slight heat in the aftertaste, but the cucumber slivers balance the flavor.
No Southern meal is complete without a biscuits and skillet cornbread to spoil your meal. Don’t even attempt to resist, because you’ll fail. The warm homemade biscuits are served with pepper jelly and honey butter. They are also accompanied by a side of pickled grapes – an innovative twist on flavors.
Our main course was the signature KG’s BLT Biscuits. The Smoked + Fried Boneless Chicken Thighs are placed on Jalapeño Cheddar Drop Biscuits, then topped with Pickled Green Tomato, Remoulade, Pork Belly and Butter Lettuce. Once again, I say enjoy the sandwich as messy finger food. The jalapeño, in the bread, gave it a little kick. I topped mine with their house hot sauces since I like mine HOT.
©Gilberts
One of my accompanying writers had to taste the Mac-N-Cheese and I can’t blame her. What makes it unique is the pimento cheese melted into the dish and the Saltine Cracker gratin. The portion size was enough to split – but who would do such a thing?
For the finishing sweet touch, I highly recommend the Bourbon Pecan Pie. The crust had a nice butter-like texture that flaked off with each fork bite. There was definitely notes of chocolate, a nuttiness and the hint of bourbon that didn’t overpower the other flavors. If you don’t save room, get one to-go!
©Gilberts
Reservations are recommended for dinner and the signature hot sauces are available for purchase!
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