eGift Cards towards Landry's Restaurants, Corso's Cookies, and Wine Insiders
Gift Cards to Landry's Restaurants & More
Landry's and Corso's Cookies or Landry's and Wine Insiders (depending on option purchased)
Up to 50% Off Gourmet Dip Mixes
The Gourmet Dip Experience - The Dip Girl
Carefully blended spices and seasonings mix into bases such as mayo, sour cream, and cream cheese
43% Off Gourmet Food
Mira Oil Usa
From the merchant: Awarded by AVPA with silver and bronze medals in Paris as one of the best and finest oils in the world!
Up to 55% Off from Corso’s Cookies
Hand-decorated shortbread cookies are individually wrapped to preserve royal frosting designs customized for any occasion
At Ivy Lane Bistro, chefs blend international recipes into a uniquely American menu. At breakfast, they design daily quiches, crust french toast with Frosted Flakes, scoop mascarpone into crepes, and customize eggs benedicts to order. At lunch and dinner, they draw from European and Asian culinary styles to layer flatbreads with duck and hoisin sauce, hand cut 8-ounce fillets, and roll up lasagna noodles with prosciutto and ricotta. The aromas of their simmering and baking fill the café-like space, bouncing off the chalkboards on the bright-red walls and wafting out to greet guests dining alfresco on the historic brick-paved sidewalks. These aromas join the complex bouquets of wines from North and South America, Europe, and New Zealand and mingle with music during evenings with local musicians, Sunday jazz brunches, and Whistle-to-Yourself Wednesdays.
Since 1948, grills have kissed aged steaks from Chicago and Kansas City with open flames to take center stage on Gene's Steak House's menu bolstered with select classics dishes and fine wines. Cuts of beef range from 6-ounce petite filet mignons to 28-ounce porterhouse-steak behemoths, each carved from corn-fed, immaculately aged meat. Diners can relive fishing trips or nightmares about aquariums with plates of char-grilled stuffed grouper, lobster tails, and salmon. A list of over 200 fine wines from around the world lends bouquets to balance every smoky flavor, highlighting steaks with French red bordeaux and complementing seafood with German white varietals.
At Bombay Grille, diners can nosh on à la carte plates of Indian classics or dive into the weekend brunch buffet, complete with unlimited champagne. Regardless of the meal's style, however, the dishes run the gamut from chicken tikka masala in a tangy cream-based tomato sauce to assorted biryanis and tandoori shrimp, grilled in a traditional clay oven.
Sting Rays Sports Saloon's menu is helmed by a hearty selection of classic American favorites to complement the fully stocked bar with 19 beers on tap. Bask in the salty downtown flavor while luxuriating on Sting Rays expansive outdoor patio, munching on a crisp, bacon-topped Stingrays wedge salad ($7.99) or onion rings that double as swanky beach bracelets ($6.99). Bun enthusiasts can mollify maws with an eclectic array of burgers and chicken sandwiches ($7.99–$9.99) or exhibit their love of exclamation points with a Hot Diggity Dog! ($7.99), an all-beef, meat-encased flavor tube served on a grilled hoagie roll and sprinkled with chili and cheddar for an additional charge. Tiny diners can gratify gullets with a selection of children's fare ($3.99–$5.99), and those looking to fill their hourly meat quota can sink knives into a juicy, Midwestern-raised 12-ounce ribeye steak ($14.99).
For more than 60 years, Zeno's Boardwalk Street Shop has concocted sweet treats at its boardwalk shop, including handcrafted taffy, more than two dozen types of fudge, and a whimsical assortment of candy. Zeno's confectionary connoisseurs employ a special whipping technique to fashion light, smooth, and obedient taffy in tongue-awakening flavors such as candy apple, banana split, double-fudge brownie, and guava ($7.49–$8.99 for 1 lb. bag, contains 65–70 pieces of taffy). Sucrose seekers who are waffling between flavors can opt for the melt-in-your-mouth Try 'em All bag, which houses a minimum of 80 diverse tenants in a kaleidoscopic dwelling ($10.99). Zeno's taffy tycoons can also dip the soft treat into pools of dark chocolate for its taffy truffles ($4.99 for four pieces).
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Daytona Beach: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
Vince Carter's, co-owned by Daytona's hometown NBA star, populates its menu with savory Angus beef burgers and a plentitude of refreshing drinks in an elegant dining and sports entertainment venue. Customers can bury a half-pound certified Angus beef burger ($9) in a mound of up to 15 toppings, including blue cheese, sautéed mushrooms, and piquant pesto-mayonnaise sauce. Burgers come with a police escort of french fries, the vegetable of the day, sweet potato fries, the house salad, or bow tie pasta to ensure they make it to mouths without any inappropriate paparazzi shots from nearby tables.
Pantheon Pizza's crust decorators fire up myriad Italian, Greek, and American favorites led by a menu of sauce-slathered pizzas. Doughy disks offer a cushy base for a trio of toppings (10", $8.99; 16", $13.99) such as hamburger, green peppers, and ham, baked under the cheese’s surface. Customize calzones and stromboli ($6.75 each) with à la carte toppings ($0.85 each), or grab an oven-hot eggplant parmigiana (8", $5.75) grinder or a Pantheon burger, with 100% beef dressed in bacon and triplicate cheeses atop a fluffy onion bun ($6.25). Full dinners pack cavernous breadbaskets with baked spaghetti and meatballs ($7.25) or a seafood sampling of fried catfish, fries, and hush puppies whispering in their indoor voices ($6.50).
At McK's Tavern, guests settle in for tasty craft beers and hearty pub fare amid the trill of tin whistles and fiddles and the toe-tapping thrum of banjos playing Irish folk music. A cozy atmosphere of brass-railed bar tops, brick walls, and varnished wood complements a spread of American buffalo wings, burgers, and wraps, as well as Irish fish and chips and shepherd's pie.
Twenty-nine stories separate Top of Daytona Restaurant & Lounge from the sands and rolling surf of Daytona Beach. From this vantage point, diners savor expansive, 360-degree views of the Atlantic Ocean, the mainland, and the Halifax River—views that the Orlando Sentinel lauded as "spectacular"—all while indulging in a menu inspired by classical pan-European cooking.
Executive Chef Vadim Vladimirsky incorporates Portuguese, Russian, French, and Italian flavors into his dishes, embracing the cuisines' rustic roots while adding his own refined, yet accessible touches. Accents such as homemade mozzarella cheese, a reduction of aged balsamic vinegar, and a rosemary-tinged port sauce demonstrate his dedication to upscale eating. And given the restaurant's oceanside location, an emphasis on fish and Caribbean lobster comes perfectly natural—Chef Vladimirsky even personally buys the seafood fresh from local suppliers each morning.
Should guests somehow tear their eyes away from the food and the view beyond the curving wall of windows, they find the dining room echoes Top of Daytona’s classic feel. A stone-circled fishpond bubbles in the center of the room, surrounded by stately chairs and tables draped with crisp white linens. The ambience grows most spirited on select Tuesday, Friday, and Saturday evenings as live musicians entertain the crowd and help teach passing seagulls to sing in tune.
Premo’s Grille is the realization of a shared dream. According to an article in The Daytona News-Journal, Nancy Connell, a department manager at Target, and Dale Kissell, a former long-distance truck driver, wanted to start their own restaurant so that they could “be their own bosses.” The couple met in high school, reconnected 20 years later, and moved from snowy Rochester, New York down to Daytona Beach–a place Kissel praises because “you don’t have to shovel sunshine.”
By keeping prices down and using only fresh ingredients, the couple hopes to create a niche for themselves in the sunny community. The Premo’s Grille menu features casual-American cuisine that ranges from a skirt-steak salad with chipotle dressing and bleu cheese to the chicken marsala, which is simmered in a rich sauce of mushrooms and marsala wine. The kitchen also serves up bacon cheeseburgers, and the shrimp scampi features sauce that has an infusion of butter, wine, and garlic, and also doubles as a vampire repellent. To keep dinner animated, live music also fills the dining room on Friday and Saturday nights. If their food proves a success, Connell and Kissell want to eventually expand their menu and space.
Though Clubhouse Restaurant’s wall-size windows look out on the rolling greens and fairways of Daytona Beach Golf Club, the steady stream of regulars often have a difficult time prying their eyes away from the plates in front of them. Locally renowned for its juicy steaks and handmade, all-beef burgers, Glen Leizear’s restaurant has become a community staple since he moved to Daytona Beach from Maryland more than a decade ago. The key to his success, as he once told the Daytona Beach News-Journal only begins with the food—he works more than 100 hours a week to ensure that prices stay reasonable and his customers feel welcome, whether stopping in for full meals or friendly games of cards. Though the restaurant’s familial atmosphere encourages guests to drop their guard and relax, Glen keeps things interesting by routinely hosting catered banquets, old-fashioned cookouts on holidays, and indoor driving-range practice.
Lucky’s, a hybrid restaurant and fun-center, marries burgers, salads, and sandwiches with games such as bowling and billiards. Guests can eat their fill of entrees that include Cajun rib-eye steak and pan-seared shrimp while flinging orbs down 14 polished lanes. During bowling games the alley’s sound and lighting system evokes a dance-club vibe while a Qubica AMF scoring system keeps track of strikes and splits, enabling players to leave their CPAs at home.
Next to the bowling alley, more than 50 redemption, video, and novelty games challenge guests and include Lazer Frenzy, an interactive maze of light beams like the ones that guard a bank’s best ballpoint pens. Game credits earn prizes such as Legos, Nerf toys, and even Xbox 360s. Lucky’s keeps their atmosphere lively late into the night by hosting lounge events such as Karaoke Wednesdays and by having DJs spin on the weekend.
With its novella of a menu, Edamame Japanese Steak House & Sushi Bar manages to fit two restaurants' worth of options into a single setting. The sushi bar has its own list of appetizers—marinated baby octopus and seared tuna among them—to herald platters such as the 24-piece sashimi deluxe. Sixteen chef's special rolls also showcase inventive combinations of fish and vegetables. For example, the American Dream roll cocoons shrimp tempura, avocado, and cream cheese inside thinly sliced cucumber.
On the cooked end of the spectrum, appetizers of fried rock shrimp and pork dumplings precede teriyaki and hibachi dinners, which feature flavorful cuts of steak and salmon. Each lunchtime bento box preps chicken, fish, or other meat in one of three styles—tempura, teriyaki, or katsu—to accompany sides and a california sushi roll for a midday meal more satisfying than licking the underside of your office chair.
King Pizza & Mediterranean’s white pizza does not have a drop of sauce. Instead, chefs cover the crust with heaps of mozzarella and ricotta cheeses, building up a monochromatic deliciousness. Of course, there are many other pizza creations that do include pizza sauce, along with ranch dressing, roast beef, jalapenos, and chicken. And the chefs really flex their creative muscles with the Greek-influenced pizza, which treats taste buds to gyro meat, onions, feta cheese, and tzatziki sauce. If people want to forgo the pie, they can also take their gyros tucked into pitas, or dig into the pastas and burgers that also feature on King Pizza's menu.