A Spotlight on DCMS Member Dr. Linda Edwards
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If your home is currently listed with a Broker, MD Life thisApril is not 2019 intended as a solicitation Contents 2 Culhane’s Irish Pub & Restaurant Second Location 4 Top 10 New Medical Technologies 6 A Spotlight on DCMS Member Dr. Linda Edwards 10 Best North American Luxury Resorts for Families 12 Wine Reviews 24 Two Aspects of Social Media and Medicine 26 It is for These Rural Patients That Rural Hospitals Continue 28 Real Estate Investments 30 When Medicine is a Second Career RJW GIVE YOUR FINANCES THE RJW Media Brands develops and publishes several specialty magazines, periodicals and books. For advertising information or to receive a complimentary subscription in digital form or by mail kindly contact our local management at 904-404-7857 SAME CARE AS or visit www.creativedevelopmentworks.com ALSO IN THIS ISSUE – Pages 15-22 Northeast Florida Medicine YOU DO YOUR from the Duval County Medical Society LISTED AS A TOP PATIENTS. 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Culhane’s Irish Pub & Restaurant Wows With Their Second Location WRITTEN BY: Melissa Nolan PHOTOGRAPHY BY: Melissa Nolan Growing up in Jacksonville the older I get, the more I appreci- area at the back of the restaurant I can only assume are for ate its diversity. Not only in culture, religion, and art; but in large parties or watching FIFA or the like. There is also patio FOOD! On Saturday you can have Indian, Sunday Ramen, seating behind the bar ideal for brunch outside. The laid-back Monday Ethiopian, and on this fateful Tuesday my family and atmosphere did result in a slightly loud environment, espe- I were craving Irish food. For me there is only one place to go cially if there is a game going on, so be warned if you’re not for Irish delights, and that is Culhane’s Irish Pub & Restau- there to cheer on your favorite team. rant. Luckily for us, and a good portion of Jacksonville resi- dents, Culhane’s just opened a second location, closer to me We chose to sit at the regular tables in the middle of the in the Tinseltown area; so on our way we went. packed restaurant. There were multiple games on and a TV in every corner. Our waiter was there in no time with a smile on The original Culhane’s is found near the beaches on Atlan- his face and eager to welcome us. We started with a round of tic Boulevard, opened by four sisters straight from Ireland in drinks, as always I got the Half & Half, which is Guinness and 2005. The new restaurant resides in the old Tilted Kilt loca- Harp. It took a few extra minutes to get our beverages, but I tion and opened in October of last year. Being familiar with could tell how busy they were and understood. It just gave the first location, I was expecting much of the same food, aes- us spare time to decide what we wanted to order. The drinks thetic and atmosphere but I was pleasantly surprised walking arrived and mine had a beautiful separation of the dark rich through the heavy red painted wooden doors. stout on top and golden lager on the bottom. With a little more Guinness than Harp, it wasn’t a perfect Half & Half, but Culhane’s is now a stand-alone building that packs a beauti- I didn’t mind. ful and unexpected surprise. The owners spared no expense when creating the new restaurant and you can feel it when you walk in. We stepped into a large open space and were greeted by the host. Right past the host stand is an ornate bar that could rival any establishment. There is plenty of seating and TVs are positioned above and throughout the restaurant to catch any sports game, be it futbol or football. Bottles upon bottles of alcohol line the walls behind the bar, backlit with a soft orange glow. I don’t know if it was the anticipation of my future drink, or the actual beauty of the space, but it almost took my breath away. Culhane’s Irish Pub & Res- taurant – Half and Half, Guinness and Harp The restaurant somehow manages to maintain an upscale sports bar feel and Culhane’s Irish Pub & Restaurant – Scotch Egg be hospitable enough for a Next we placed our order. With two appetizers to start, we family as well. Brick walls got Karen’s Scotch Egg ($9) and Lynda’s Reuben Rolls ($10). wrap around most of the Luckily the kitchen was on their A-Game and there was little building and a large em- wait for our first course. To tease my senses, I could smell the blem can be found on one Scotch Egg well before it hit the table. Served on a square plate, wall, consisting of oak bar- the Scotch Egg perched atop a heaping mound of mashed po- rels and the restaurant’s tatoes swimming in a demi gravy. I could tell the demi was name. They smartly section homemade, with no corners cut. No box gravy or bullion was off the tables between high used to make the sauce; you could taste the love put into it. It top tables that are fash- also had a nice kick from the hot mustard drizzle. Tradition- ioned from old barrels into ally a Scotch Egg is a hard-boiled egg wrapped in sausage, regular seating. They do breaded and deep fried. Unfortunately the hard-boiled egg in have an odd sectioned off our appetizer was overcooked and slightly dry.