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  • About Mezza

    We are a neighborhood restaurant offering dinner six nights a week in three different spaces: our bar and lounge where we have a musical happy hour four nights a week and where children can make their own pizzas at our wood fired oven from 5-6:30 Monday-Saturday; our covered patio where guests can sit outdoors protected from the elements; our main dining room for those who like their evening meal to be a little bit more formal.

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  • Mezza Menu

    Chef Justin Schreiber brings to Mezza an infectious enthusiasm for good food. Good food starts with good ingredients and sourcing quality becomes of paramount importance. His culinary influences lean towards Spain and France, but he has not forgotten Mezza’s Italian heritage. From lamb meatballs with polenta and steamed mussels in a smoked tomato cioppino broth appetizers, to Rosemary Basted Colorado Lamb Rack and Mayport Shrimp Arrabbiata, the menu offers fresh seasonal products and diversity. No menu is complete without desserts and owner Nancy Falloon’s cakes, homemade ice creams, and bread pudding make an irresistible ending to a meal.

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  • Nightly Specials

    Mezza's regular menu is supplemented weekly by a pizza of the week and daily by soup, appetizer and entrée specials. They are all created with the freshest ingredients available. There is also a cheesecake of the week and special desserts on the weekend. All these specials are posted daily on this web site.

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My wife and I love coming here for dinner! Anywhere that bakes fresh bread and pizza using a brick oven is always going to be a favorite of ours. The pizza is always on point, and we never shy away from their specials. The menu is seasonal, which always guarantees fresh ingredients. The ambience varies, the bar/lounge is louder ad more social, the indoor dining room is more intimate, and their outdoor area is definitely more beachy. On our last visit, we started with their mushroom hummus (special) that was absolutely amazing. It had a nice creamy texture topped with chunks of cooked mushrooms. We absolutely enjoyed it. For the entree course, I ordered the tri-tail special, perfectly prepared with a Parmesan crust and served with corn and mashed potatoes. I devoured it way too quick! My wife had the scallops, cooked to her liking (rare) and served with creamed corn and shoestring potato salad. Needless to say, there were no leftovers. We finished with their Irish whiskey bread pudding. I don't think we'll ever leave there without enjoying that dessert again! No way to describe it except pure bliss!

A Happy Yelper