Beef O Bradys caters to families and sports fans alike with fresh-grilled meals and draft beers served in a casual dining space, featuring walls adorned with sports memorabilia. The menu warms stomachs small and large with a collection of Angus burgers, St. Louis-style ribs, and signature wings in a variety of two dry rubs and 12 sauces. The restaurant's fleet of TVs continually broadcast live sporting events, such as NFL games, and the half-moon-shaped bar allows guests to cozy up for a pint of draft beer.
New York-quality deli fare has found a new home in Florida with the help of Manzano's Beachside Deli, a one-stop shop for made-to-order deli favorites and gourmet edibles. In addition to its famous New York crusty bread and 1.25-feet cold sandwiches, the shop tempts patrons with fresh Italian sandwiches and hot paninis topped by Boar's Head meats and cheeses. Their deli also assembles platters for any type of catering or discus-tossing need.
Quiznos' toastmasters fix a fleet of submarine sandwiches using butcher-quality meats, fresh toppings, and an array of artisan breads, which they artfully assemble as you watch. Signature subs (up to a $6.49 value, though prices may vary by location) come straight from Chef Zach Calkins's gourmet cookbook. The protein-packed prime rib & peppercorn swims with sautéed onions and mozzarella, and each Baja chicken sandwich—like a bouquet of roses set on fire—fuses the sweet and the smoky. The turkey ranch & swiss arrives piled high with lettuce, tomatoes, and red onions, and a convivial quartet of cured meats bathes in red-wine vinaigrette upon the classic italian sub. Feel free to trap condiments between nine-grain wheat, rosemary parmesan, italian herb, or italian white breads, or avoid the bun concept entirely by either ordering one of five chopped salads, such as the classic cobb, or ordering your secretary to send bread's calls straight to voicemail.
When The Original First Turn Steakhouse opened in 1984, it was so close to the Daytona Speedway that diners could almost feel the breeze of the checkered flag as it signaled the end of a race. In those days, the Hilliard family’s hand-cut steaks and chicken wings drew professional drivers and racing teams straight from the track. Though the Hilliards have since relocated their restaurant, they have maintained the same racing memorabilia, all-American menu, and regular customers—some of whom helped with the move by stuffing as many rib eyes as they could into the trunks of their stock cars.
If one of those drivers was to take a detour through the kitchen today, he would find chefs grilling USDA Black Angus steaks and coating wings in 12 different flavors of sauce, from mild honey barbecue to the so-called “suicide sauce.” Diners seated on the sprawling 5,000-square-foot deck can order oysters from the raw bar and drinks from the tiki bar, raising their voices to be heard over the live bands that perform five nights a week.
In 170 feet of water, running from the east coast of Fort Pierce, Florida, to the Carolinas, lies a reef populated by game fish, dubbed 27 Fathoms by local fishermen. Chefs in the kitchens of 27 Fathoms, named for the reef, cook locally caught wild fish and seafood such as the pan-roasted diver scallops with smoked gouda and crushed macadamia nuts. For the culinary prowess they display in doing so, they have earned a 2012 Certificate of Excellence from TripAdvisor. Their sushi menu includes signature rolls such as the ultimate maine lobster—a tempura whole lobster with smoked bacon, avocado, and baked seafood volcano sauce. In addition to seafood, the staff pan roasts venison tenderloin and blackens elk steak by hiding it in a darkroom. They also add their own spin to chicken and waffles with sweet-potato-infused waffles, brussels sprouts, and peppercorn mélange syrup.
Gentle breezes ripple through the palm leaves on the outdoor patio, where glasses of fine wines and craft beers clink along with the sounds of nature. Friday and Saturday nights feature late hours and live entertainment for diners seated indoors at the high-topped wood tables.