If you grew up anywhere near Mandarin or spent a weekend boating on Julington Creek, you know the vibe. Clark’s Seafood Jacksonville FL (officially Clark's Fish Camp) wasn't just a place to eat. It was an assault on the senses. You’d walk in and be greeted by a literal wall of glass eyes. Thousands of taxidermied animals—lions, tigers, giraffes, even a massive polar bear—stared you down while you waited for a table. Honestly, it was a little creepy. But also? Totally legendary.
Then, the doors shut.
September 2022 felt like the end of an era. For 47 years, the Peoples family ran this "People’s Place," turning a humble bait-and-tackle shop into a world-famous menagerie. But Florida weather is a beast. After decades of fighting rising tides and hurricane flooding, the old structure just couldn't take it anymore.
The Wild Reality of Dining at Clark's
People always ask: was it a museum or a restaurant?
Basically, both. The collection was rumored to be the largest private taxidermy display in North America. We’re talking over $400,000 worth of preserved wildlife. You could sit under a snarling baboon while dipping your hushpuppies in tartar sauce. It sounds like a fever dream. To locals, it was just Tuesday.
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The menu was just as "out there" as the decor. While most folks went for the fried catfish or the Swamp Fest Platter, the adventurous ones were looking for the exotic stuff. They served:
- Kangaroo
- Camel
- Ostrich
- Python
- Yak
- Gator Tail (a total staple)
You've got to admit, there's something uniquely Florida about eating a gator while a 10-foot stuffed one looms over your shoulder. The food wasn't five-star fine dining. It was "fish camp" food. Greasy, salty, and perfect. You ate it on paper-lined baskets and washed it down with sweet tea or a cold beer.
Why Clark's Seafood Jacksonville FL Closed
It wasn't a lack of customers. Not even close.
The problem was the creek. Julington Creek is beautiful, but it's relentless. Every time a nor'easter or a hurricane like Irma or Ian rolled through, the floorboards at Clark's turned into a swimming pool. Literally. There are stories of live alligators being found inside the restaurant after the floodwaters receded.
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The building was a hodgepodge of additions from the '50s, '70s, and '90s. By 2022, the structure was sitting two feet below the flood plain. It was a logistical nightmare. The moisture was also a massive threat to the taxidermy. You can't keep a stuffed giraffe in 90% humidity without things getting... gross.
The $1.4 Million Comeback
Here is the good news you’ve been looking for: Clark’s isn't dead.
In mid-2023, Jim Franks, the guy behind the Flying Fish Taphouse, bought the place for $1.4 million. He didn't just buy the land; he bought the name, the recipes, and yes—the entire animal collection.
The plan? A complete rebuild.
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They had to tear down about two-thirds of the old "chicken shack" structure. The goal is to raise the whole thing up to modern flood codes so the next hurricane doesn't wash the kitchen into the creek. Franks has been pretty vocal about keeping the "fish camp vibe." He knows that if he makes it too shiny and corporate, the locals will riot.
What to Expect at the New Clark's
- The Animals Return: Joan Peoples (the original owner) made it a condition of the sale that the animals stay. The collection is being preserved and will be the centerpiece of the new design.
- Craft Beer: Expect a small brewery on-site. The old Clark's was big on cheap domestic cans, but the new version will likely lean into the Jax craft scene.
- Upgraded Docks: The 12-slip dock is getting a massive overhaul. Boaters on Julington Creek will finally have a reliable place to tie up again.
- The Menu: The "exotic" meats are expected to return, alongside the classic fried seafood that made them famous.
Sorting Fact from Fiction
You might hear rumors that the animals were sold off to museums. That is false. While the restaurant was closed, the AC was kept running 24/7 just to keep the taxidermy from rotting. It’s a massive expense, but it shows how much the new owners value the "weirdness" of the brand. Another common misconception is that the food was "locally caught." While some of the fish was local, things like the kangaroo and camel obviously weren't coming out of the St. Johns River.
Planning Your Visit (The Timeline)
As of now, the rebuild is a massive undertaking. Construction in a flood zone is never fast. If you’re driving down Hood Landing Road expecting to walk in today, you’re going to be disappointed.
However, the progress is real. The permits are moving, and the vision is set.
Actionable Next Steps for Clark's Fans:
- Check the Water: If you're boating near Julington Creek, keep an eye on the construction progress from the water side; it’s often more visible than from the road.
- Follow the Legacy: Keep tabs on the Flying Fish Taphouse social media pages, as the owners often drop updates there regarding their other projects, including Clark's.
- Support Local Fish Camps: While you wait, hit up other Jacksonville staples like Whitey's Fish Camp or Palms Fish Camp to get your fix of Mayport shrimp and river views.
- Save Your Appetite: When the grand reopening date is finally announced, expect a massive line. You'll want to arrive by boat or get there an hour before opening to snag a seat near the lion.
The return of Clark’s Seafood Jacksonville FL represents more than just a restaurant reopening. It’s the survival of a specific kind of Florida grit—the kind that survives floods, changing tastes, and the passage of time.