A little something for everyone.
29 South is a chic, neighborhood bistro perfect for dates, a casual dinner with old friends and family, or a quick bite. For more than a decade, it has been a favorite Amelia Island dining destination for both locals and travelers alike.
In 2006, Chef Scott Schwartz opened 29 South in "the little purple house" on the corner of 3rd and Ash Street in historic downtown Fernandina Beach. A regional leader in NE Florida in sustainable dining, Chef Schwartz sources the freshest ingredients available from local fishermen, farmers and the 29 South onsite organic garden to create playful seasonal menus.
Listed as one of Florida's top 100 restaurants since 2010, 29 South is a dining experience that is adventurous, yet comfortable. It is a restaurant that celebrates front porch charm with a menu that embraces the best in modern regional cuisine.
(904) 277 - 7012
29 South 3rd St.
Fernandina Bch., FL 32034
Brunch Sun 10am–2pm
Lunch Wed-Sat 11:30am-2:30pm
Dinner Sun-Thur 5:30–9:30pm Fri-Sat 5:30-10:00 pm
29 South is proud to support local and regional farmers, ranchers and fishermen. As pioneer of the Slow Food Movement in NE Florida, Chef Schwartz is a believer in the simple credo, "shake the hand that feeds you." He is passionate about supporting small farms and dedicated to the procurement of the freshest possible ingredients.
Our Farm Partners.
Greyfield Garden: Greyfield Garden is located on beautiful Cumberland Island and is part of the historic Greyfield Inn. In addition to supplying Greyfield Inn with a variety of fresh produce, herbs and cut flowers the operation has grown to offer produce to restaurants off the island. The Greyfield garden uses sustainable and organic growing practices. For more information visit www.cumberland.wordpress.com
Conner's A-Maize-ing Acres: Conner’s A-Maize-ing Acres is family owned farm located in Hilliard. A fifth generation farmer, Eddie Conner and his wife Betty Jean have a commitment to growing fresh produce both in the ground as well as hydroponically without synthetic chemicals or pesticides. For more information visit their website at www.conners-a-maizing-acres.com
Sweet Grass Dairy: Sweet Grass Dairy is a family owned farm located on 140 acres in southern Georgia. Their award-winning cheeses are created from their own goats and Jersey Cows that enjoy a healthy life outdoors grazing on well nourished pasture. They utilize sustainable, biological farming practices without the use of growth hormones or stimulants in their cows. For more information visit their website at www.sweetgrassdairy.com
Congaree and Penn Farm: Congaree and Penn is a family owned farm located in North Jacksonville. Specializing in grains with 4 acres of rice paddies, with an orchard of over 1500 Mayhaw trees, this is a small farm dedicated to sustainable farming practices. Aside from a wide range of fresh rice, Congaree and Penn Farm also produces jams and shrubs from their native fruits and are consistently growing their community through workshops and events. For more information visit www.congareeandpenn.com
Creekstone Farms: Creekstone Farms is dedicated to humanely raising Black Angus Cattle in the mid-west. With a state-of-the-art processing facility designed by Dr. Temple Grandin, their cattle are pasture-fed and finished on a select ration of corn to produce a flavorful and delicious beef. For more in for information visit www.creekstonefarms.com
Community Loaves: Community Loaves is a European-style bakery that specializes in artisan sourdough breads. A local's favorite baker in Jacksonville, Community Loaves supplies 29 South with a variety of breads. www.communityloaves.com
Springer Mountain Farms: Tucked away in the Blue Ridge Mountains of Georgia, Springer Mountain Farm specializes in humanely-raised antibiotic-free chicken. For more information visit www.springermountainfarms.com
Working Cow Ice Cream: St. Petersburg-based Working Cow Ice Cream is a family-owned ice cream company that specializes in traditional ice cream methods. One of the only ice creameries in the United States that still utilizes batch freezers, and quality ingredients from sustainable farms with no additives like high fructose corn-syrup, their ice cream tastes like homemade heaven. On Amelia Island, Fantastic Fudge at 218 Centre Street is their premiere distributor. For more information visit www.workingcowhomemade.com
Naked Bee Honey Farm: Located in St. Augustine, Florida the Naked Bee Honey Farm prides itself for its use of traditional methods of honey extraction and organic practices. The farm includes marshland, citrus and deciduous fruit tree orchards providing a healthy home for small groups of beehives. These happy bees produce many delicious varieties of honey including wild persimmon, wild cherry, orange blossom, and various wildflowers. The Naked Bee Honey Farm is owned by husband and wife beekeeper team Enzo Torcoletti, a liaison to the Italian beekeepers of the Marche region and Gayle Prevatt, a student of the University of Florida’s Bee College. For more information call 904.829.2142 or visit www.moultriecreek.com
29 South is proud to serve local wild caught shrimp when in season.
Located onsite behind the restaurant, the Chef's Garden provides 29 South with fresh organic fruits and vegetables seasonally grown for our menu as it changes throughout the year. Comprised of fourteen beds, and various potted plants, the garden is always in bloom and visitors are welcome. Kitchen staff harvest ingredients daily, providing guests with the freshest fare in season.
About the Chef
Scotty Schwartz, Executive Chef and Owner of 29 South, interest in cooking was sparked at a young age by helping his mother in the kitchen. He entered the University of Georgia intending to focus on psychology and Spanish literature, but soon realized that, for him, cooking was more than a hobby. His change of career plans led him to the School of Culinary Arts in Atlanta, where he graduated valedictorian. As a student, he apprenticed at Carbos Café, one of Atlanta’s oldest fine dining establishments, and it was there that he gained an appreciation for the finer side of the culinary arts. "I became passionate about food and this passion has provided the drive that has led me to success."
Early in his career, Chef Schwartz’s culinary accomplishments included serving as executive chef at many of Atlanta’s best restaurants, as food stylist for National Pork Producers Council during the 1995 World Expo, and as a featured chef during the 1996 Olympic Games festivities. In 1998, he was ranked by Gourmet magazine as one of the top 25 chefs in Atlanta. Chef Schwartz was featured in 1998 on ABC World News Tonight in a report about cultural tourism and is a member of the prestigious Les Toques Blanches. In 2001, Chef Schwartz became a Regional Chef Specialist for ClubCorp based out of the Buckhead Club in Atlanta. In 2004, Chef Schwartz cooked for the James Beard House and Foundation as chef for the American Express Celebrity Chefs Tour. In 2005, Chef Schwartz left Atlanta to build 29 South, his award-winning restaurant located on Amelia Island in Fernandina Bch, FL.
Throughout his career, Schwartz has earned several culinary awards. In 2006, Folio Magazine awarded 29 South “Best New Restaurant Jacksonville.” He was twice awarded Folio Magazine’s “Best Chef Jacksonville” in 2007 and 2008. The following year, 29 South won the “Spirit of SlowFood Award” and a “Snail of Approval” from Slow Food First Coast. Florida Trend Magazine has awarded 29 South the coveted “Golden Spoon” from 2010 to present, recognizing it as one of the best restaurants in Florida. In 2011, his Coffee and Doughnuts dessert was given the title of one of the “South’s 50 Best Dishes” in Garden and Gun magazine. 29 South has been featured numerous times in Conde Naste Traveler magazine as a destination dining hotspot on Amelia Island. His recipes have been featured in a number of cookbooks including Cooking with Intuition (2010), The Southern Foodie: 100 Places to Eat in the South (2012), Southern Living’s Off the Eaten Path, On the Road Again:More Unforgettable Foods and Characters from the South’s Back Roads and Byways (2015), and The Chef’s Canvas (2016).
Chef Schwartz served on the International Advisory Board for the Florida WineFest as Culinary Chairman. He is also a Co-founder and Chef of the popular Legend Series, exclusive underground dining events in Northeast Florida.
He is involved in numerous charities and community events and is considered one of Jacksonville’s pioneers in the region’s farm-to-fork movement. His philosophy about cooking is to “baby” everything. Schwartz says, “When it comes to food, everything you smell, touch or do has to be handled carefully because one act of carelessness can destroy the final product.” He adds that he always mindful that he is cooking for others and not his ego. “If I start with a perfect product, take care of it, and present it in a way that glorifies it, the least people can expect is something great.”
ABOUT THE CHEF DE CUISINE
Chef Jose Salome made his mark in Atlanta working for some of the city’s most celebrated chefs. From Gary Mennie at Canoe to Kevin Rathbun at Buckhead Diner, he built his career in the kitchens that helped shape Atlanta’s dining scene over the past decade. He worked under Adam Evans, opening The Optimist, which was listed as one of Bon Appetit’s Best New Restaurants in American. In 2004,, Chef Salome cooked for the prestigious James Beard House American Express Celebrity Chef’s Tour. Before moving to Amelia Island, he was the chef de cuisine at Valenza in Atlanta.
During his tenor in Atlanta, he served as Chef Scott Schwartz’s executive sous chef at the Buckhead Club. He moved to Amelia Island in 2015 to join Chef Schwartz and lead the team at his award-winning restaurant 29 South. Chef Salome is quickly making a name for himself in Northeast Florida with his innovative cuisine, beautiful styling and warm spirit.
Call (904) 277 -7919 daily, or book online with OpenTable.
If your requested time is unavailable on Open Table, please contact the restaurant by phone.
the little purple house
Restoring a historic home and transforming it into a dining destination speaks to 29 South's dedication to sustainabile business practices.
In about 1919, William Newton Murdaugh (“Newton”) and his wife Eunice lived in Jacksonville. Newton, a skilled sawyer by trade, saw an advertisement for a sawyer at a mill in the local newspaper. He traveled to Fernandina to inquire about the position and was immediately hired at the Sahlman mill.. The mill was bustling with business supporting the increase in road and bridge work after World War I.
The Murdaughs soon set about building a home at 29 South Third Street in Fernandina Beach. Materials for the home were mostly drawn from the Sahlman mill. The house stands today at the northeast corner of Third and Ash Streets across Ash Street to the east from Fernandina Beach’s art deco City Hall. About the time Newton started building, his wife's brother-in-law passed away. Her sister, Inez, moved from South Carolina with her children to Fernandina to live with the Murdaugh family. Inez, was affectionately called Mama by everyone. Her son, Herbert, was about six at the time of the move. Once in Fernandina, Herbert remembers living in the Florida House for about two months waiting for his new home to be completed across the street, adjacent to 29 South 3rd. He also remembers being told that the corner of Ash and Third was earlier the site of an Anheuser Busch warehouse.
About 1923 Newton built the house at 25 South Third Street. Inez and her children (Bertie, Jessie and Herbert) moved into #25. Mama lived there until her death in 1976. In the family, it has always been known as Mama Bower’s House. Herbert eventually inherited 29 South 3rd., the main home, and adjoining properties. He and his wife Eloise were married in 1943 and raised two children there. Herbert and Eloise still live on Amelia Island.
Herbert and Eloise’s children, Annette of Nassau County and Herbert of Charlotte NC, have very fond memories of South Third and Ash; growing up in Murdaugh House (#29) and Mama Bower’s House (#25) and playing and raising flowers in their large backyard. Annette is the former President of the Amelia Island Chamber of Commerce and has been the MC for the Shrimp Festival parade for the last 15 years. Herbert has worked for IBM for the past forty years and visits his home town frequently.
In the spring of 2006, Chef Scotty Schwartz opened the Murdaugh house to the public as one of the Amelia Island’s hottest dining destinations, 29 South.