Serving up sauce-slathered eats since 1980, Woody's has garnered praise from publications including 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 pop-able bites including fried garlic mushrooms, mozzarella sticks, corn nuggets, and onion rings ($7.99), 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 ($6.99). Vegetarians are invited to pig out on the tossed salad ($2.69) or the country vegetables ($1.89).
Premo’s Grille is the realization of a shared dream. According to an article in The Daytona News-Journal, Nancy Connell, a department manager at Target, and Dale Kissell, a former long-distance truck driver, wanted to start their own restaurant so that they could “be their own bosses.” The couple met in high school, reconnected 20 years later, and moved from snowy Rochester, New York down to Daytona Beach–a place Kissel praises because “you don’t have to shovel sunshine.” By keeping prices down and using only fresh ingredients, the couple hopes to create a niche for themselves in the sunny community. The Premo’s Grille menu features casual-American cuisine that ranges from a skirt-steak salad with chipotle dressing and bleu cheese to the chicken marsala, which is simmered in a rich sauce of mushrooms and marsala wine. The kitchen also serves up bacon cheeseburgers, and the shrimp scampi features sauce that has an infusion of butter, wine, and garlic, and also doubles as a vampire repellent. To keep dinner animated, live music also fills the dining room on Friday and Saturday nights. If their food proves a success, Connell and Kissell want to eventually expand their menu and space.
Larry's Italian Deli lines its display cases with all the ingredients needed to craft a stellar sandwich. Guests can choose from a wrap, ciabatta roll, or sub as the base of their sandwich before having it stuffed with fillings like maple-glazed honey ham, blazing buffalo chicken breast, or cracked pepper mill turkey.?Fresh salads range from greek and caesar to garden and antipasto, and hot dogs and Black Angus burgers can be paired with french fries. Customers can also leave with ropes of Larry?s housemade sausage and colorful party trays.
Larry also builds platters piled with cubed cheeses, fresh veggies, and sweet treats for parties. Other platters lined with sliced meats and cheeses come with bread for party guests to build their own sandwiches. Additionally, trays of baked lasagna, eggplant parmigiana, and chicken scallopini feed guests at parties celebrating birthdays and third-grade graduations.
With most of its seating out in the open air, Pan Con Todo Cuban Cafe "suits Flagler Beach's laid-back beach town vibe," according to a "Lunch Bunch" feature in The Daytona Beach News-Journal. Inside is just as brilliant, with bright yellow walls and a cobalt blue lunch counter surrounded by red and chrome stools. In this intimate space, it's easy to watch the kitchen crew prepare its authentic Cuban food, such as hearty sandwiches, croquetas, and empanadas. All the desserts are made in house and designed to give meals a sweet finish so diners don't have sneak off with Stevia packets.
Carmella’s Pizza & Pasta supports most pizza preferences with a smorgasbord of different kinds including New York–style, Sicilian-style, and Neapolitan-style. A list of 25 toppings beget thousands of make-your-own combinations or one epic food fight. But diners can also choose from more than a dozen specialties including the reuben pizza—topped with corned beef, sauerkraut, swiss cheese, and Thousand Island dressing—and the breakfast pie, which holds bacon or ham, peppers, onions, and eggs. The pasta entrees are worth a try, too, particularly the housemade meatballs and linguine, a house specialty.
On The Grand Club's 18-hole Pine Lakes Golf Course, designed by golf great Arnold Palmer, Joe Kowatch helps clients improve their golf game. Kowatch spent 20 years as a PGA pro and instructor in Italy, and he guides individuals or groups ranging from four to eight students in golfing basics.