Rue Saint-Marc
Rue Saint-Marc is a Contemporary European restaurant in Jacksonville, bookable through Chase Dining with $300/year via the Sapphire Reserve Dining Credit.
Location: Jacksonville, United States, Jacksonville, North America, United States
Cuisine: Contemporary European, Contemporary French, Eastern European
Rating: 4.6★
Card credits that apply at Rue Saint-Marc
Up to $300 a year in Chase Dining statement credits can go toward the bill here.
Sapphire Reserve Dining Credit — $300 a year (Chase Sapphire Reserve)
$150 credit January–June and $150 July–December for dining at Sapphire Reserve Dining Collection restaurants. Exclusive access to priority reservations at top restaurants via Chase Dining and OpenTable. Tip: Book Chase Dining restaurants in major metros before special occasions.
Booking: tables at Rue Saint-Marc book through the Chase Dining program — use the booking link on this page.
More dining near Jacksonville
- Midtown Table — contemporary italian, 4.5★
- Matthew's Restaurant — contemporary european, 4.7★
Frequently asked questions
Which card dining credit can I use at Rue Saint-Marc?
Rue Saint-Marc is bookable through Chase Dining, so the Sapphire Reserve Dining Credit statement credit applies — up to $300 a year toward the bill.
How do I book a table at Rue Saint-Marc?
Reserve through the Chase Dining booking link on this page. The statement credit reimburses qualifying dining charges on your card automatically.
What kind of restaurant is Rue Saint-Marc?
Rue Saint-Marc in Jacksonville serves contemporary european, contemporary french, eastern european and carries a 4.6-star rating.
Rue Saint-Marc is a modern restaurant serving French inspired cuisine in the San Marco neighborhood. We have an extensive cocktail program and a unique wine and craft beer list. The ambiance is stylish while still being quite comfortable. Seating includes tufted leather booths, handmade wooden tables, a beautiful bar-height communal table, and a covered outdoor patio. An open kitchen allows guests to view the chefs in action.
Updated 2026-08-07