While Mocama will be a brewery associated with culinary excellence with its own well-designed commercial kitchen, it will never be a restaurant. We have no desire to be in the restaurant business for several reasons. First and foremost, we do not want to compete with the local restaurants that serve our products. Quite the opposite, we want to promote their brands and story, return the favor and drive business to their establishments. The second reason is that we don’t want our customers to associate our taproom with a food offering that might not always be up to standards we set for our beers, specifically, world class quality and consistency.

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Our plan is to lease our kitchen to one or more partners that will offer a limited menu to our customers. We will not participate in the profits from the sale of food. Mocama staff will work very closely with these third-party operators to ensure the offerings taste great and are of the highest quality. We will have significant input into and complete oversight of the items available to our customers and the prices that are charged. During coffee shop hours, the menu will be pastries, bagels, fresh fruit, yogurt and the like that are simple and pair well with our coffee and fresh pressed juices. After 2 p.m. this will transition to simple plates and tapas that are designed to compliment our beers. We will source ingredients directly from farmers, cheesemakers, and specialty food suppliers who understand our mission, appreciate our vision, and adhere to similar philosophies about quality and sustainability. Mocama will be known for having the finest charcuterie and artisan cheese plates in the Jacksonville/St. Augustine area, serving regionally sourced cheeses from Sweetgrass Dairy, Cypress Point Creamery, and Winter Park Dairy along with finer cheeses from around the world.

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To provide significant revenue and awareness to restaurants and gastropubs that serve our beer, Mocama will form 'Culinary Partnerships'. Our lease agreement with our in house food partners will enable the kitchen to be taken over at our request by these accounts. Chefs will be in residence for as short as one day or night, to as many as three nights in a row to accommodate demand. Mocama brewers and staff will work closely with these chefs and plan long in advance to brew specific beers that pair with items on their menu. Likewise, the chefs will prepare specific dishes to highlight our core beers’ culinary versatility. We may presell tickets to these events online or offer them on a first come first serve basis.