Eric Clark and Jon Greening have skillfully leveraged over 30 years of combined hospitality industry experience to create the Square One (SQ1) restaurant concept. The brand is a multifaceted culinary and beverage destination that delivers great ambiance, food and beverages, in an attractive, lively atmosphere. Eric and Jon have perfected the upscale casual dining concept, providing the quality of fine dining at a value of casual dining.

Located in the heart of Boca Raton, Florida, Square One American Restaurant & Bar features classic American food with a modern flair. Guets enjoy a cuisine prepared using fresh, flavorful and local ingredients by our team of culinary experts who work daily to create chef-driven food with a seasonally changing menu. This allows us to keep up with current trends and inspire our staff to be motivated and passionate about our brand. In addition, guests can enjoy our full-service indoor-outdoor bar that features craft cocktails as well as an affordable wine list.

We are inspired to be the best American restaurant in South Florida and are focused on providing our guests with an exceptional dining experience through consistency, execution, and a passionate welcoming team.

Eric Clark

Award-winning restaurateur, Eric J. Clark, has made a name for himself in the culinary world of South Florida by proving his talent and dedication for over 25 years. In those 25 plus years that he has been perfecting his craft, he worked in restaurants all around the United States.

Jon Greening
Executive Chef/ Owner

Growing up in South Bend, Indiana, Chef Jon recalls “always being passionate about food.” Surrounded by gardens and home-cooked meals. Chef Jon moved to the Pacific Northwest in 1996 where he discovered the evolving culinary scene and farm to table movement. He saw this in the way of farmer’s markets and the ever-changing seasonality of ingredients used in small local restaurants and the beginning of the booming “slow food movement” culinary scene that still exists in the Northwest today.

After working in some local restaurants on and off while in school for several years he made a career decision. In 2003 Chef Jon joined Pacific Coast Restaurants and began to really understand how the restaurant business worked, and what dedication and passion it took to really succeed in this business. Chef Jon spent the next five years as a sous chef learning from experienced chefs and being mentored in developing culinary skills, great management skills and a greater understanding of the hospitality industry.

In 2008 when the company sold, Chef Jon moved to South Florida where he started his professional relationship with The Rapoport’s Restaurant Group. Chef Jon worked as a sous chef, executive chef and eventually corporate executive chef & managing partner for the company over a span of nearly 9 years.

Over the years Chef Jon has had the opportunity to be involved with many different events, collaborations and charity events both locally and nationally. Representing the state of Florida cooking in New Orleans at the “National Seafood Cook Off”, helming a team of chefs at the world famous James Beard House in New York City for a dinner honoring the “Fresh from Florida” program and working with The South Florida Cerebral Palsy Foundation at their annual silent auction and charity dinner just to name a few.

Chef Jon finds inspiration through reading, traveling and hands on work as well as collaborating with other local chefs and his own team of chefs. “Collaboration with your colleagues is extremely important as well as seeing other individual’s ideas and vision”. When Chef Jon is not in the kitchen, he enjoys traveling, The Grateful Dead, reading and most importantly spending time with his wife Kylie and their son Hudson, their two dogs Bitsy & Baron, and his friends and family.

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