<h1>SAN MARCO</h1>
52. Jaycox Architects
Jaycox Architects is in the process of adding a 3,100 square foot second floor to 2107 Mango Place.
53. Interstate 95 Overland Bridge
The Florida Department of Transportation (FDOT) began January 14, 2013 to replace the series of overpasses that carry traffic over Hendricks, Kings and Montana avenues along 2.3 miles of I-95 near downtown Jacksonville in Duval County. Known as the Overland Bridge project, it will improve traffic flow along the I-95 corridor just south of the Fuller Warren Bridge. I-95 will be widened to provide an additional lane for southbound traffic. As the project is built, traffic will use parallel roadways, which upon completion of the I-95 bridge structures, will remain and provide additional capacity for traffic between the Fuller Warren Bridge and north of Emerson Street. The $227 million project is estimated to be completed in 2017.
For more information: https://www.i95overlandbridge.com/
54. The Hexagon/The Hyppo
The Hyppo, the popular popsicle shop that opened its first location in St. Augustine in 2010, has signed a lease to go into the hexagon building being added in the courtyard of San Marco Station. Tenant build-out improvements are currently underway.
55. Baptist MD Anderson Cancer Center
Vertical construction continues on a 9-story cancer center complex on San Marco Boulevard near I-95. The Baptist Health MD Anderson Cancer Center will be a nine-story, 330,000-square-foot outpatient structure bounded by I-95, San Marco Boulevard, Nira Street and Palm Avenue. This project is expected to be completed in mid-2018.
For more information: https://www.moderncities.com/article/2016-aug-baptist-health-plans-massive-downtown-expansion/page/1
56. Baptist Health Lot A Parking Structure
Construction is underway on the development of a new parking garage for Baptist Health at 1051 Palm Avenue. The proposed garage will be a seven story building with an overall height of approximately 90 feet. The project will have a footprint of 116,793 square feet with a total of 817,551 square feet providing 2,247 parking spaces with 33 accessible spaces. The parking garage is needed to support the continued growth and master planning of the Baptist Medical Center on the Southbank. The garage is anticipated to be completed by January 2018.
For more information: https://www.moderncities.com/article/2016-oct-baptist-health-plans-massive-southbank-parking-garage
57. Rue Saint-Marc
Brothers Matthew and David Medure of M Hospitality Group plan to open Rue Saint-Marc at the intersection of San Marco Boulevard and Hendricks Avenue in San Marco Square. Anticipated to open in 2017, the 150-seat restaurant will serve Southern American cuisine with a French flair, along with having a special focus on craft cocktails. Intended to be a simple, nice neighborhood hotspot, Rue Saint-Marc will be open for breakfast, lunch and dinner.
For more information: https://jacksonville.com/business/2016-05-20/story/more-medures-french-bistro-san-marco-barbecue-st-augustine
58. The Laundry Station
San Marco developer Mark Rubin plans to retrofit the former Laundry Station at 1604 San Marco Boulevard into a coffee shop. Expected to open in 2017, the 1,344-square-foot French influenced coffee shop will include 30-35 seats inside and outdoor seating under a 440-square-foot canopy.
For more information: https://residentnews.net/2016/10/03/coffee-house-planned-san-marco-boulevard/
59. Roosters Men’s Grooming Center
Established in 1999, Roosters Men’s Grooming Center plans to open their fifth location in Florida in San Marco at the intersection of Hendricks Avenue and Atlantic Boulevard. According to their website, Roosters Men’s Grooming Center provides an authentic barbershop experience in a modern, upscale, and unpretentious environment. Our focus is on delivering consistent, exceptional service, and providing men an escape from their busy lives.
For more information: https://www.roostersmgc.com/aboutus/default.asp
60. Good Dough
$173,028 build-out at 1636 Hendricks Avenue is underway for Good Dough. Good Dough will be a 32 seat, 1,500 square foot artisan doughnut shop when it is completed in spring 2017. The restaurant, owned by Logan and Brittany Moore, plans to focus on donuts with a light and springy yeast dough, a denser cake dough and an old fashioned dough, similar to the cake but executed in a way that lets the glaze ooze into cracks in the dough. In addition, Good Dough will use high-quality local ingredients such as eggs from Bethesda Farms (Railford), milk from Wainwright Dairy (Live Oak) and butter and milk from King Arthur. Also, serving espresso, drip coffee and cold brew options from Murray Hill’s Vagabond Coffee Roasters, wi-fi and communal seating will be featured at the restaurant.
