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.
Fresh seafood, juicy steaks, wine and craft beers from around the world. It's all just part of the experience of dining at 386, which is located within a shady oak forest in a building reminiscent of Old Florida. Chefs draw on a variety of American culinary traditions to make their menu. Shrimp and grits reference the South; aged steaks mirror those prepared in West; scallops are cooked in the northeastern style; bowls of chicken scaloppini over pasta refer to the state's Noodle Territories. Every dish is painstakingly arranged to be as attractive to eyes as it is to taste buds, with drizzles of sauce and expertly balanced bites forming edible art pieces.
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.
Chefs at Jazz 727 have their work cut out for them, painstakingly slicing and searing seafood and delicate cuts of meat to create artful plates of gourmet cuisine. Meals open with appetizers of plum-glazed oysters and filet mignon tartare before the arrival of Scallops Oscar, for instance, which pairs the sea-sourced morsels with blue crab, artichoke risotto, and citrus hollandaise tapped from a ripe benedict tree. A fig merlot reduction, sweet potatoes, and parsnip-mint hash help lamb chops shine, while bleu cheese complements the poached pear-crowned salad greens.