Location
FSCJ Downtown Campus
Building C, Room 106
101 West State Street
Jacksonville, FL 32202
Cafe Frisch was made possible by a generous gift from the Harry Frisch family and the Beaver Street Foundation.
Operated by students and staff in FSCJ’s Culinary Arts and Hospitality & Tourism Management programs, Café Frisch is a simulated restaurant environment designed to provide our students a hands-on learning experience while also showcasing their culinary and service talents to the community.
Please note that the café is an active class lab; the cooks and servers are participating in classes that satisfy part of their Culinary Arts and Hospitality & Tourism Management programs’ requirements. The price of lunch is $10 per person and $15 per person for dinner. Gratuities are welcome and will be used to take our students in both the Dining Room Management Class and the American Regional Culinary Class on a class trip at the end of the semester. Major credit cards accepted.
We will be open for lunch on Tuesdays and Thursdays for the Spring 2026 semester. Reservations may be made for 11:30 a.m.,11:45 a.m. and noon, depending on availability. We are also open for dinner on Tuesday and Thursday. Reservations may be made for 06:30 pm., 06:45pm. and 7:00pm.
We take reservations no more than two weeks in advance of your requested dates. Availability is limited. Be aware that our reservation email is not monitored on a daily basis; it may be several days before you receive a response regarding your reservation requests.
Reservation requests are required and may be made by emailing: cafefrischreservations@fscj.edu. Indicate the number of people in your party, the date and time of your request, a telephone number where we can reach you in case there are any questions or changes. Additionally, let us know if any member of your party has any food concerns. While we will do our best to accommodate any food concerns, we may not be able to fully address specific allergies, etc. in our classroom.
Our POS/KDS hardware systems have been generously donated by Square
Spring 2026 Schedule: The Cuisine of The Americas
| February 10, 12 | Indigenous Americas |
| February 17, 19 | American South and Appalachia |
| February 24, 26 | New Orleans: Cajun and Creole |
| March 3, 5 | Tex-Mex and the American Southwest |
| March 10, 12 | Pacific Rim and Coastal Cuisine |
| March 24, 26 | Mexico and Central America |
| March 31, April 2 | The Caribbean |
| April 7, 9 | South America: Andes and Amazon |
| April 14, 16 | South America: Brazil and Southern Cone |