Within a vivacious atmosphere, the food sculptors at Pepper's build manmade mountains of burritos, fajitas, salads, and starters, painted with handcrafted sauces and injected with distinctly Jalisco taste traditions. Kick off marathon meals with an appetizer, such as the signature nachos peppers, a tower of tortilla chips wearing a cloak of chicken, beef, and beans over a supportive undergarment of lettuce, tomatoes, and sour cream ($8.49).
The Ormond Beach Seafood Festival immerses marine-eating enthusiasts in a bevy of culinary and musical selections. The festival creates a tidal wave of taste with seafood favorites from local restaurants including RiverGrille, Hull's Seafood Market, and SmokeShack BBQ, as well as Hershey's Ice Cream, which offers 48 hit flavors and a wall of candies. Festival-goers can also emulate sailor stereotypes by purchasing beer and wine from sponsor S.R. Perrott and then standing watch for hours and hours. Parents can steer their schools of human fish to the children's activity area, where kids can enjoy face painting and bounce houses.
La Crepe en Haut has crafted fine French and Nouvelle cuisine for more than three decades. Customer's senses pique upon entry into La Crepe's elegant dining room, enveloped in warm lighting, lunar-dust-lined walls, and rich green accents, before being greeted by a menu of entrees made from fresh meats and seafood in a variety of traditional French preparations. Vichyssoise, a cold potato and leak soup ($8.50), sets the stage for the main event of blackened fillet with blue cheese and cabernet glaze ($36.95), or canard à l'orange or au poivre rouge, a roasted duckling bathed in orange sauce or peppercorn brandy ($29.95). La Crepe en Haut slakes fermented thirst with an extensive wine list, which doubles as a yearbook for varietals graduating this year.
“Your plate or mine?” That’s the question The Dish wants their patrons to ask each other as they explore a panoply of more than 100 culinary creations, most of which are shareable small plates. Though extensive, the menu is divided digestibly by protein—poultry, seafood, steak—and, like the best ice-cream shop inventories, there are plenty of meat-free options as well. Companions can lean over the table to spear morsels of buffalo-garlic chicken glazed in hot sauce, or pass around plates of crispy eggplant medallions sweetened by fresh ricotta. Some dishes are also available as entrees, including sesame seared ahi tuna and filet mignon oscar crowned with jumbo-lump crabmeat.
At the full liquor bar, guests can pair their dishes with a cocktail, one of the rotating draft beers, or a glass of wine. The wine list showcases many California varietals, but also features bottles from Europe, Australia, and South America.
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.
Having spent more than 25 years in the beauty business, Wild Strandz Hair Salon’s owner, Gregg Davis, puts his experience to use by prettifying clients along with his team of licensed aestheticians and nail technicians. A line of luxury spa chairs sets the scene for manicures and pedicures, during which techs whittle away at calluses and brush on polish to create keratin facsimiles of clients’ favorite Mark Rothko paintings. The spa’s aestheticians and massage therapists evince similarly artistic tendencies, drawing on a wealth of knowledge in their chosen crafts as they unpack pore-clogging bacteria and tendon-tying knots.