When you stay at Radisson Resort at the Port in Cape Canaveral, you'll be near the beach and close to Port Canaveral and Cocoa Beach Pier. This eco-friendly resort is within the region of Cocoa Village and Cocoa Expo Sports Center.
Make yourself at home in one of the 284 air-conditioned guestrooms. Complimentary wired and wireless Internet access keeps you connected, and premium TV channels provides entertainment. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include desks and complimentary newspapers, as well as phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
DonÃât miss out on the many recreational opportunities, including a health club, an outdoor pool, and a spa tub. This resort also features complimentary wireless Internet access, concierge services, and an arcade/game room.
Enjoy a meal at a restaurant, or stay in and take advantage of the resort's room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a business center, and audiovisual equipment. Event facilities at this resort consist of conference/meeting rooms, small meeting rooms, and a ballroom. Guests may use a cruise ship terminal shuttle for a surcharge, and extended parking is available onsite.
Baja Tavern's fresh menu showcases Florida seafood and salsas made from seasonal fruits and vegetables. Underwater treasures star in appetizers such as Bang Bang shrimp ($8.95), which are fried, tossed in a spicy chipotle sauce, and shot out of a small cannon on to plates. Entrees including the pan-fried tilapia ($12.95), a mild white fish with a flaky texture coated with parmesan breading, sate sea-faring appetites. The signature big fish burrito ($8.95) showers baked white fish in chipotle tartar sauce before dressing it in a flour-tortilla tuxedo for a tableside date with homemade chips and salsa. For land-locked appetites, culinary craftspeople slow roast marinated pork to craft caribbean pulled-pork sandwiches ($6.95). While enjoying the atmosphere or engaging in post-dinner staring contests, patrons treat taste buds to island-themed drinks from the bar.
The cuisine crafters at Papa Vito's Italian Restaurant tirelessly hand-toss pizzas and dish out a menu of traditional Italian fare until 1:30 a.m. every day. Herbivores nosh on garden goods with a Gourmet Vegetarian pizza ($18.50 for 16"), dappled with fresh veggies and white sauce, while meat-seeking mouths and experimenting stegosaurs feast on the Old School Stuffed pizza ($19.95 for 16") filled with mozzarella, mushrooms, beef, and pepperoni. An order of Papa Vito's wings ($6.99 for 12) prompts duets, quartets, or sextuplets to slather tongues in spicy, barbecue, or garlic sauce, accompanied by a wading pool of ranch or blue-cheese dressing. While noshing and practicing for upcoming fractions quizzes glaze gullets with a glass of house wine ($3.75), draft or bottled beer ($3), or an imported beer ($3.50).
Cuisine Type: Varies
Alcohol: Full bar
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Wear comfortable shoes, dress for the weather and come ready for lunch (but don't skip breakfast).
In your own words, how would you describe your tour?
I take groups on a walking tour that visits four to five venues, and samples food and drink from each one. It's kind of like a pub crawl, but with food. You'll learn about the history of the Space Coast, our community, and get to tour behind-the-scenes at some locations. All food and drink samples and included in the ticket price.
What made you want to work with food? When did you first develop that passion?
I have always been a foodie since I was a child. I've worked in the food service industry, hospitality, customer service and entertainment, which naturally comes together to ignite my passion for food tours. I have a high level of standards for restaurants when it comes to food, service, and the experience as a whole. Above all, I strive for my guests to learn new things, try new foods, and have fun.
Is there anything else you want to add that we didn't cover?
There is some alcohol served for our guests who are 21 and older.
You might not think it, but bees and shellfish can actually work together—the honey-crusted oysters at Blue prove it. Paired with a wasabi horseradish, the oyster starter delivers a sweet and spicy kick to the beginning of dinner, when you're still acclimating to the spectacular ocean view. The scenery comes courtesy of the restaurant's Victorian wraparound porch, a fixture on the Flagler Beach shoreline. Even if you're indoors, though, you can still monitor the tides through the dining-room windows.
Blue's connection to the ocean is more than just a matter of location. The menu features lump crab, shrimp-and-scallop pasta, and almond-covered filets of mahi-mahi. Steaks balance out the seafood focus alongside entrees of roast duck and rack of lamb. For special events, groups partake of this fare in the museum-like banquet room, where a collection of 19th- and 20th-century antiques sets a nostalgic scene. Vintage toys sit below old photos of the Topaz Hotel, taken when it was the only building on the beach other than Poseidon's summer home.
Slow & Low Bar-B-Que's master grillers heed the restaurant's apropos moniker, slow-cooking a menu of dry-rubbed meats over diminished hickory flames. Battered and fried pickle chips display cucumbers' progressive counterculture as they dip into dill horseradish sauce ($4.75), and a half rack of individually cut and brushed St. Louis–style ribs ($12.50). Cleaner hands can grip Joel's Crazy pork sandwich, packed with hand-pulled pork and slathered in a signature white sauce ($7.95), or pop morsels of deep-fried Malibu coconut shrimp into anticipatory mouths ($13.95). The restaurant's homemade desserts combat Candy Land's monopolistic sweetsarchy with sugary bites including slices of fresh homemade cheesecake ($4.95).