Passport at The Art Institute of Jacksonville
8775 Baypine Rd, Jacksonville, FL, 32256
Passport at The Art Institute of Jacksonville Menu
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Visit below restaurant in Jacksonville for healthy meals suggestion.
Visit below restaurant in Jacksonville for healthy meals suggestion.
Visit below restaurant in Jacksonville for healthy meals suggestion.
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Address :
8775 Baypine Rd
Jacksonville, FL, 32256 - Phone (904) 486-3139
- Website https://new.artinstitutes.edu/jacksonville/passport-restaurant
- Click To Get Directions
Opening Hours
- Mon :Closed
- Mon : Closed
Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Good for Kids : No
Attire : Casual
Noise Level : Quiet
Alcohol : No
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
WE SERVE THE FOLLOWING STATES
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Vanessa T.
This is the restaurant attached to the Art Institute.... It is run by the culinary students. They get to practice making all this fine food and we get to eat it!! Lucky us!! You make a reservation thru open table, they are only open Tues. or weds. From 11 till 1, so limited time to get in there, but if you can GO!! Its fancy 5 star food, but at 2 star prices!! 3$ appitizers, and 6$ entrees.... Really!! And its soooooo good! Lets just say we ordered the app of shrimp and grits ate a bite and immediately ordered another one, that good!! They change their menu seasonally, but everything we tried was excellent !! Highly recommend!!!
(5)Anna H.
The Art Institute of Jacksonville, a branch of Miami International University of Art & Design, houses Passport, is the teaching dining room of The International Culinary School at The Art Institute of Jacksonville. Everything served at Passport is prepared by upper-level students under the supervision of our expert chef instructors. The wait staff are upper-level students engaged in learning dining room management skills under the direction of our dining room instructor. Your support of our students' culinary education is very much appreciated! Passport's tempting menu offers fine dining served in a relaxed environment. A variety of selections are offered for every course, and menus change each quarter. Passport is open Tuesday and Wednesday from 11:00 am - 1:00 pm The above is the blurb from the web site not this blogger. Now my thoughts. I am going to keep in mind this is a learning environment and I am not eating at the Four Seasons. First if you have any interest in eating here know you must make reservations by calling the number above or booking through Open Table. I would not advise just strolling in the door. Now the "fine dining" "relaxed environment" statement. We arrived a little early for our meal, the dining room was already full, there are only a few tables and a large party was in full swing. We were greeted and told our table would be available shortly, when shortly came we were seated at a table that still had the soiled table-cloth from the last party. Someone, I presume it was the dining room instructor, rushed over and promptly and smoothly slid a new cloth on the table, down with the napkin wrapped silver and we were in. Our server arrived and gave us the run down on how everything works, presented our menus and said he would be right back to take our order. At this time we were not made aware that you must order all your food before the one o' clock. No bread arrived, I don't know if this is the norm, we decided not to ask. When he returned we ordered some small plates, thinking we could wait to see how hungry we were and order a large plate later. When we told him this that is when he informed us of the food curfew. We asked for a few more moments and sent him off to get our small plates. We chose the Mayport Shrimp & Grits as well as the Smoked Chicken Tortilla Soup and the Steak and Cheese Eggroll to share. The wait was a little longer than expected but this is a teaching environment and we were in no hurry. When the dishes arrived we were pleasantly pleased. A different spin on the usual Shrimp and Grits dishes we have all become used to and the soup was a just delightful in every way. We made no comment on the Eggroll. Although the Shrimp and Grit dish looked good sadly it did not live up to its potential. Shrimp small and overcooked, and the Grit cake while flavorful and moist on the inside, was oily and unpleasant on the first bite. The soup on the other had been an amazing combination of color, flavors and textures. I delighted in every taste. I was torn over the Steak and Cheese Eggroll, as was my companion. Billed as Korean marinated sirloin, shiitake, onions, pepper jack and jalapeno jam everything just ran together. The meat was exceptionally tender and full flavored, but we tasted nothing else, plus the wrapper was a little on the heavy side and retained the cooking oil. I did manage to rescue some of the jam and found it quite zesty and tasteful. Too bad it all got lost. We did give our additional orders when these plates arrived as well as our dessert requests. So we finished up our first course, and waited for the Large Plates to arrive Shortly our waiter was back with, what our desserts? Yep just smiling away there he stood and was puzzled why we were not smiling with him. My companion explained we had not yet had our main and would he be kind enough to take the dessert away and bring us our food. And I'm thinking; yes please before the curfew. After a brief interlude, the requested plates arrived. Me the Kinda'Cuban and my companion chose the Argentinian Skirt Steak. I have no idea why I ordered what I did I have never liked "Cuban" sandwiches well that was until today. This dish blew me away. A combination of smoked ham, espresso spiced pork shoulder, sweet mustard, baby swiss I was transported to a new level of food heaven. Plus is was huge. As much can be said for the Argentinian Skirt, the meat was so flavorful and tender it was a melt in you moth event. The wilted watercress added just the correct amount of tartness and complimented the yellow pepper sauce. The coconut sticky rice starch was a throw away, too sweet for a dish such as this.
(4)Mark B.
I once was seriously thinking about attending the Art Institute for culinary arts program. I went though the whole process and figured out that I couldn't quite afford it. So I ate there then and the whole thing was much bigger. Class size and menu and all. Today I went with a couple of yelp friends and we had a good time. We were seated right away and it was kind of a self serve on the drinks. The menu was small but had a few very tasty sounding dishes. We went with all of their apps. From seared tuna, steak egg rolls, shrimp and grits. First the seared tuna was cooked perfectly and had a little thicker rub then normal but it had a really good flavors. there was even a descent amount of heart to it. The eggs rolls were also done well with a nice amount of steak and a plethora of cheese. The roll was nice an crunchy and a golden brown in color. The hit on the app side was the shrimp n grit. With small little fried grits cakes and 3 grilled shrimp. I did also like the sauce that was hiding underneath them all. We 3 of us went in all direction for our entree.One went with the bison burger cooked medium. One went with the Lebanese shrimp salad. Me I went with the skirt steak cooked the way it came out, medium. I will say that my steak was over for my liking but did have a delish spice combo. The burger didn't last very long so I'm going with it was good. Now the salad was great with some boiled shrimp and a nice mix of seasonal leafs. We finished up with both dessert that they offered. A lemon tart that was very good and we each had to plan our attack. I mix of forks almost hit in the middle looking for another bite. The chocolate terrine was a mixture of a hard brownie and tasty loaf. The chocolate was a deep dark blend with a bunch of pecans. The creme anglaise was quite tasty with a deep vanilla flavors. In all it was a good meal and we will be back soon. The grapevine doesn't give this place long thou.
(4)Maya C.
I've seen this place listed on Open Table but I kept thinking "open on Tuesdays and Wednesdays? from 11a to 1p? I can't manage that and it's probably not even worth it." I was dead wrong. I finally thru caution to the wind, made a reservation and recruited a friend to check it out with me. We got there about 11:30 and we were the 1st ones there. The student chefs are hanging out in the restaurant "lab" waiting for customers. I suppose Tuesdays are more busy? We sat at a table near the huge windows with a view of the lake. How gorgeous. Looking in the other direction we could clearly see into the kitchen. That's pretty cool that you can watch them prepare food. Our server TJ explained the whole concept and the menu. Drinks are self-served and include water, coffee, tea, soda on a table neatly laid out on the far wall. No bread service as was mentioned a few years ago but that's fine. I was ready for the menu. The small plates are still $3, the large plates are still $7, and the dessert offerings are $3. They have daily specials of an appetizer and a dessert that's determined by the students themselves. I decided to go with one small plate and a large plate. I chose the Roasted Greek & Feta Shrimp which includes Mayport Shrimp, tomatoes, feta, and olives served with a crispy pita chip. That dish was very good. The tomatoes and it's sauce had a little bit of a kick to it. It wasn't your run-of-the-mill tomato sauce. The feta was some of the best I've tasted. I believe the students make most of their ingredients themselves. My friend had the Roasted Pear & Cambozola Salad which had Belgium endive, rocket, chili peanuts, citrus, vinaigrette. I've never had cambozola before but I would liken it to a cross between Blue Cheese and Brie and I love both of them. That and the roasted pears really made that salad awesome. For my large plate, I got the Red Curry Duckling with Thai spiced roasted duck breast, grilled pineapple, jasmine rice, coconut milk and red curry sauce. I did feel kinda bad because it's a baby duck but after I tasted it I forgot all about that. I did trim the duck fat off of it though. The red curry sauce was on point. The dish was also garnished with jalapenos and lime. Beautiful presentation. My friend ordered the Short Rib Grilled Cheese after TJ described it from memory and she swooned over it. The dish came with red wine braised short rib, smoked cheddar, herbed goat's cheese, polenta fries and garlic dills. She offered me half her sandwich and the fries. That is a good sandwich. The rib meat was so tender and the cheese went perfectly with it. The fries were also good, especially in the homemade ketchup. The ketchup itself had a little sweet pepper taste to it. For dessert, we decided on the special because it looked pretty and it was described awesomely. They called it the Jaguar Red Velvet Cake: a red velvet cake with homemade creme and white and milk chocolate made to look like jaguar's fur and the same pattern in caramel on the plate. We shared it and that was the best red velvet cake EVER! I'm not a fan of red velvet, mainly because I don't care for the cream cheese icing, but I detected no cream cheese (or it was well masked) in the cake. What a fantastic meal. I urge everyone to make it out there for lunch because you'll definitely enjoy it.
(5)Caron S.
Passport is the student run restaurant of the International Culinary School at the Art Institute of Jacksonville. You must use Open Table or call ahead and make a reservation. They serve lunch Tuesdays and Wednesdays from 11 a.m. to 1 p.m. and the menu changes quarterly. It's upstairs at AIJ so take the elevator up to the third floor. You can see into the kitchen, through a large window, where the student chefs are busy at work using the finest equipment and ingredients. The restaurant has about nine tables and is staffed by students while being supervised by the Chef Instructors. Everyone is very professional and you fill out a quick questionnaire after your meal. There are several small plates (all $3) and large plates ($7) to choose from in addition to a daily special and two $3 dessert offerings. A basket of warm assorted baked items arrived first with three spreads: a tequila lime butter, sun-dried tomato butter and lemony hummus. I ordered two small plates: the black pepper sweet potato ravioli with wild mushrooms and brown butter, and the winter cress salad which was watercress, shaved fennel, dried cherries, tangerines, candied walnuts and blood orange vinaigrette. Both were delicious, ample portions and beautifully plated! Even the silverware and plates were nice. One friend had the mediterranean grilled tuna on focaccia with cucumber relish and green bean salad and the other had the special: a flank steak with fried green tomato and pesto sandwich with homemade chips. Again, great presentation. A fantastic experience and little-known wonder on the southside of town worth checking out for lunch.
(4)