House for Beer boasts a rotating selection of more than 400 premium microbrew beers from around the world, including 50 draft beers and more than 300 bottled beers. Affectionately known as H4B, this locally owned and operated venue presents suds connoisseurs and greenhorns alike with an upscale, yet casual atmosphere, free of liquor and smoking. When visitors want to combine sips with bites of food, they can order from any of the neighboring restaurants in the Pavilion, from pizza and burgers to sushi and ice cream. Entertainment during the week rounds out the H4B experience with live performances by local musicians and bands.
Lined with mahogany-colored shelves, Wine Bank's walls display bottles upon bottles of wines, suggesting that its name is no misrepresentation. But unlike most wine shops, Wine Bank isn't just about wine. Here, beers, fine wines, and cigars complement an in-house menu of upscale starters and gourmet entrees, ranging from pork filet mignon to shrimp mac 'n' cheese. And for those who would rather drink wine than spend thousands building vineyards in their basement, Wine Bank offers memberships with discounts and invitations to private tastings and events.
Guests are never far from the sand or surf at Hidden Treasure Tiki Bar & Grill, where American cuisine meets ocean views. Fittingly, the menu is stuffed to the gills with seafood, from wild gator-tail and crab-cake appetizers to entrees of Maine lobster, stuffed shrimp, and sea scallops. Diners can also chow down on burgers, pasta, and barbecued pork chops. The laid-back spot combines these eats with on-the-water fun by renting out hydrobikes.
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.
Oceanic blue floors welcome guests who step inside Neptune's Sports Pub, where chefs begin their day as the sun rises. They flip cinnamon french toast atop the griddle and tuck fresh crab meat into cheesy omelets. But that's just breakfast. By lunchtime, the kitchen is bustling as they fry beer-battered fish and sprinkle Cajun spices and bleu cheese crumbles over Angus burgers. More than a dozen sandwiches are featured on the menu, with both sea- and land-born fillings. For example, the reuben is made with a choice of corned beef, turkey, or seasoned grilled fish. Plenty of TVs cover the walls, enabling guests unobstructed views of pro football, basketball, and hot-potato games. A pool table offers even more entertainment as guests share platters of fried pickles and coconut shrimp nearby.
The chefs at Big Daddy's Bar & Grill treats guests to hearty feasts of American food and good times over glasses of beer and games on the TV. Diners chow down on plates of wings, sirloin steak, and fried fish, or they sink their teeth into specialties like the Buddha Burger, comprising two half-pound beef patties spiced with an A-1 dry rub. Chicken wings and entrees arrive garnished with made-from-scratch sauces such as zesty Carolina-style mustard?not to be confused with ho-hum honey mustard or bland South Dakota?style mustard. Dishes are paired with a selection of drinks from a full-service bar. After dinner, patrons socialize on the open-air patio or sip cocktails as they challenge friends to games of pool.