Are you looking to buy a restaurant that includes furniture, fixtures, cooking equipment and what the listing says is the “largest public taxidermy collection in the United States”?
The restaurant as it's known today dates to 1974, when Joan and Jack Peoples first opened Clark’s at 12903 Hood Landing Road on Julington Creek, according to a history on the restaurant’s website. But its history as a fish camp dates to 1925, according to a sign at the restaurant.
Over the years, Clark’s became known for its steak and seafood entrees, including Mayport peel-and-eat shrimp, clams, snow crab, oysters and more as well as a number of selections you won’t find on many menus in Jacksonville: frog legs, gator ribs, snake, kangaroo, turtle and “Bison Mountain Oysters.” Clark's Fish Camp in Jacksonville offers a unique environment of taxidermy and a live alligator.
In a 1996 Times-Union roundup of area fish camps, writers described Clark’s typical clientele as “yacht owners … from across the river in Ortega and pickup truck drivers ... from Bayard ... far more upscale than the average fish camp. Too many Mercedes in the parking lot and the atrium windows are too clean to rate this any higher than 2 on the ramshackle scale.”
In the last decade, heavy rains and high tides flooded the restaurant at least three times, including 2017, when more than a foot of water came into the dining room during Hurricane Irma. And in September 2019, Times-Union writer Teresa Stepzinski contributed to this report.
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