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.
Family recipes are complied into DeVinci's authentic, homemade Italian and Sicilian fare, such as hand-tossed New York?style pizza, fresh bread and sandwich rolls baked daily, and seven types of pasta that patrons can pair with more than 10 variants of sauce and toppings. Following meals in the airy, casual dining room, they satiate sweet teeth with cheesecake, tiramisu, and cannolis,
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.
“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.
Experts agree that swimming around the world is probably impossible. Fortunately, no flippers are required to enjoy the globally-inspired, sea-sourced bites at LuLu's Oceanside Grill. The eatery's eclectic menu features such bold dishes as mussels tossed in red curry sauce, fried lobster tacos with mango salsa, and blackened salmon topped with piquant andouille sausage. For those who prefer their plates landlocked, pork- and ham-filled Cuban sandwiches and wings tossed in soy butter basil sauce fit the bill. The wine list is equally well-traveled, boasting reds and whites sourced as far away as Argentina and Germany.
No beach party is complete without entertainment, so LuLu's hosts frequent live music acts and keeps its numerous televisions tuned to sports. The good times are often for good causes?LuLu's monthly 5K FunRun, for instance, supports local charities.
There are no easy decisions once you slide into a booth at Ormond Steakhouse. What should I get as an appetizer? What should I get as an entree? What nickname should I choose for the server? All of these things rush through a diner's mind as they open the menu and scan over its assortment of wood-fired steaks, chicken, and seafood.
Meals kick off with the likes of fall-off-the-bone rib tips and homemade kettle chips topped in melted blue cheese. Then, servers bring plates of market fresh fish, center-cut pork chops, and USDA choice steaks such as a Texas top sirloin in peppercorn sauce. Most of the entree selections do have a couple of things in common: chefs grill them over wood-powered flames, and they go perfectly with sides such as cinnamon apples. Beer, wine, and specialty cocktails?such as a pomegranate margarita?put the final note to this culinary symphony.