ABOUT SQUARE ONE RESTAURANT
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.
For more than 30 years, award-winning restaurateur Eric Clark has made himself known throughout the South Florida culinary scene through sheer talent and dedication, His hunger for industry knowledge has fed his insatiable appetite to present diners with a quality experience from the moment they walk into the door. His attention to guest experience has helped to jettison area restaurants to success, most notable his own Square One Restaurant, for which he has joined forces with best friend and chef, Jon Greening.
It wasn’t until 2015 that the friends – whom met during their time at Rapoport’s Restaurant Group – decided during a fateful meeting to combine their resources and open a restaurant, literally starting from “square one.” In 2018, the pair opened the doors to Square One Restaurant, their first independent joint venture to showcase their combined talents for welcoming hospitality and flavorful dishes.
In 2015, Clark was approached by the Stoltz family, which owned Brewzzi, for ideas on how to improve the brand, which ultimately led the to transfer of the space over to Clark and Greening. Following a $1 million build-out, the space pours in natural light from all angles, reflective of Clark’s welcoming charm.
Prior to opening Square One, Clark had spent eight years as a partner in Rapoport’s Restaurant Group, where he lent his expertise at Deck 84, Henry’s, Burt & Max’s Grille, Bogart’s and Aperio to help operations. His affinity for hospitality extends itself beyond his front of house presence, and the now-restaurant owner considers his own employees to be “internal guests,” whose experiences he regards as highly as any paying diner.
Clark arrived to South Florida in 1991, before which he worked for 12 years with the Cheesecake Factory, where he earned it a “Restaurant of the Year” title out of 110 competing corporate restaurants for overall outstanding operations, in addition to being selected as “President’s Circle” winner for four consecutive years. He credits his years with the national restaurant with creating his guest-centric approach that has garnered him success since then.
A native of Rockville, Md., Clark currently resides in Boca Raton with his son and daughter. When he’s not in the restaurant, he can be found on the water or on his motorcycle – just one of his many collectible automobiles – or on the golf course. He is also an active supporter of the American Cancer Society.
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.