Chef Paul Becking left Santa Barbara, Calif., to forgo "flashy, frilly" food for "simplified" fare.
Installing his C St. Bistro in a tiny restaurant a block off Jacksonville's main drag, Becking lacks the space to execute an elaborate repertoire. Nor does he have time — while waiting on the handful of tables — to present each plate "garnished all to pieces" with "three or four sauces."
Instead, C St. Bistro's small, "local-centric" menu features fresh, seasonal produce and high-quality meats. Although Becking has given up pandering to the gourmet palate, he's eager to accommodate diners' dietary restrictions and concerns.
"It's even things like salt and the types of oils that are used," says Becking. "Let me know, and we'll get you something."