Serving up secret-sauce-slathered eats since 1980, Woody's has garnered praise from publications that include the Ledger and continues to woo taste buds with succulent ribs, chicken, pork, and sides. Patrons can perform cheek-stretching calisthenics with the Super sampler starter, a piled-high platter of popable bites, including fried garlic mushrooms, mozzarella sticks, corn nuggets, and onion rings ($9.99), before moving on to a main event such as a full rack of Woody's signature baby-back ribs, featuring pork that slips off the bone as sure as a cat slips off an ice sculpture of a larger cat ($14.99). Meat disciplinarians might consider the Sloppy Woody—pulled pork and Woody's secret sauce caught in a prison of formalist bread loaves ($7.99). Vegetarians are invited to pig out on a pint of coleslaw ($3.99) or a flurry of country vegetables ($1.99).
O’Boys Bar-B-Q slathers homemade barbecue sauce on a variety of slow-cooked, fall-off-the-bone meats. The menu showcases succulent selections, hand-trimmed, slowly smoked over hickory, and basted twice in O’Boys’ Florida-style barbecue sauce. Generously portioned platters feature sliced, pulled, and bone-in meat feasts such as pork ribs served alongside savory, home-style sides that include french fries, mac 'n' cheese, coleslaw, baked beans, and garlic bread ($13.99). Kick off meals with barbecue-chicken nachos topped with a medley of fixings and fit to share bite-for-bite with famished doppelgangers ($7.49).
In addition to bringing people together to unwind over drinks, World of Beer - Port Orange strives to enlighten every guest with knowledge about what they're drinking. Every bartender at World of Beer is a graduate of rigorous Beer School, where the curriculum details the inner workings of IPAs, barley wines, stouts, and other forms of brewing. Only upon graduation—or if their father builds a new wing—are staffers deemed fit to occupy the space between the shellacked bar the exposed brick wall behind it.
Dozens of taps jut out from the wall, waiting to spill draft craft beers at the flick of a wrist. Kegs hail from distant lands such as Germany, England, and Belgium as well as all across the United States, and the sudsy selections are ever changing. Walls of coolers hold six shelves of bottled beers that cater to those with pen pals on distant islands, and red and white wines are also offered on the premises.
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.
Before heading into his kitchen, chef and owner of Frappes North Bobby Frappier makes a detour at the restaurant’s organic herb and tomato garden, harvesting ingredients for the day’s menu. The armful of herbs and tomatoes make cameos in that evening’s sauces, such as dill compound and thyme jus, as well as in the pasta sauce sold at the restaurant.
In addition to its fresh cuisine, Frappes North has earned nods for its sophisticated ambiance. Wine tastings, held on the first Tuesday of every month, bring oenophiles and the oeno-curious together for a sample of delightful vintages, paired with appetizers. Chef Bobby also leads hands-on cooking classes on the weekends, each with a seasonal or ethnic theme, so that customers can learn to cook the food they love to eat.