We are a small sandwich shop located in the Clock tower plaza in South Daytona, We have something for everyone, breakfast, lunch, homemade cookies and pies. Homemade salads asst. drinks. you can eat in or take it to go. Everything is made fresh to order. We are open Mon-Fri 8-5
The chefs at Paganos Pizzeria plate Jersey-style pizzas and robust Italian entrees, served in a dining room that proudly displays Garden State license plates and a poster of historic Maplewood, NJ alongside an array of Reader's Choice certificates from the Hometown News that commend the eatery for winning in multiple categories. The restaurant is also found on Urbanspoon's list of Best Daytona Beach restaurants. Diners pair their veal parmigiana, baked ziti, or calzones with wines by the glass or carafe, cold brews, or soft drinks.
Chefs at Martini's Chophouse concoct a seasonally inspired menu of hearty seafood and steaks. The fashion-forward grilled Harris N.Y. strip steak accessorizes its coat of fluffy mashed potatoes and Vermont white-cheddar jus with golden tempura onion rings before strutting down table catwalks ($27). On the seafood side, the titular meat in the bahamian lobster sauté dances a savory pas de deux with sea scallops atop a citrusy stage of jasmine rice ($30), and mahi fish tacos swaddle fresh fish, pico de gallo, and creamy chipotle aioli in a crisp corn tortilla ($13). As they eat, patrons can lounge beneath dangling lamps in Martini’s sleek, modern dining room or tap dance their way across the outdoor brick patio to padded seats.
Bombay Grille's skilled spice specialists festoon plates with a menu of flavorful favorites sourced from every corner of the saucy subcontinent. Acquaint appetites and their comestible conquerors by digging into introductory eats such as crispy potato-and-green-pea-stuffed samosas ($3.95) or mulligatawny soup ($3.95 for vegetarian, $4.95 for chicken). A house specialty, the tandoori chicken swaps flavors and spicy pantry gossip during an all-night marinade in yogurt and herbs before finding culinary comeuppance in the fiery confines of a traditional clay oven (18.95 for a full chicken), and chicken tikka marsala roasts the foul-talking fowl in a clay pot filled with creamy tomato sauce ($13.95). Hungering herbivores can delight in meat-free mouthfuls with an array of vegetarian skillets ($6.95–$13.95), and spice enthusiasts can fan the flames of flavor with a plate of lamb vindaloo ($14.95). Augment an authentic entree with fresh-baked pillows of cauliflower-stuffed gobi paratha ($3.50), or soak up curries with a fluffy basket of garlic naan ($3.50), adding savory flair to meal-mopping duties and unmasking untruthful vampire dates.
The Petersen family takes food seriously. The owners of Graziano's Pizza and Sports make everything from scratch, from the dough and sauces to the tiny uniforms the athletes in the restaurant's TVs wear. They also adorn their pizzas and entrees—such as the vegetarian pizza and the eggplant parmesan dish—with ingredients culled from local suppliers. And just in case you need to email someone after completing the stuffed pie challenge (completing an entire stuffed pizza in one hour by yourself), the restaurant offers complimentary WiFi.
Helmed by oven masters Patricia Calcetto and Gabriel Jorge, Caramel Swirls Gourmet Cakes and Pastries assembles trans-fat-free confections from organic ingredients, churning out decadent desserts from scratch daily. Gourmet signature cupcakes travel in schools of 12 to intimidate hunting fingers and sweet-toothed sharks, luring taste buds with such flavors as peanut-butter explosion, Southern red velvet, and spiced ginger. S'mores cupcakes kindle a chocolaty campfire inside cozy mouth cabins, and bananachoco cupcakes require minimal peeling to access their fruity cores. Alternatively, customers can scribe personalized messages for birthdays or to tell someone that a can opener should not be used to open a pop can on a roster of signature cakes that come packaged in keepsake boxes. The macaroon-coconut cake melds vanilla-bean batter with milk caramel and cloaks the entire sugary shell in the bakery's coconut-macaroon recipe. Hand-rolled truffles slip into gowns of roasted pistachios or cocoa powder as they roost atop the creamy white-chocolate layers of the ultimate truffle cheesecake, and the mocha-espresso cake dapples chocolate shavings over coffee-buttercream sheets. Caramel Swirls also combats childhood hunger as it satiates sweet teeth by appropriating a portion of its proceeds to feeding youngsters in need.
Twenty-nine stories separate Top of Daytona Restaurant & Lounge from the sands and rolling surf of Daytona Beach. From this vantage point, diners savor expansive, 360-degree views of the Atlantic Ocean, the mainland, and the Halifax River—views that the Orlando Sentinel lauded as "spectacular"—all while indulging in a menu inspired by classical pan-European cooking.
Executive Chef Vadim Vladimirsky incorporates Portuguese, Russian, French, and Italian flavors into his dishes, embracing the cuisines' rustic roots while adding his own refined, yet accessible touches. Accents such as homemade mozzarella cheese, a reduction of aged balsamic vinegar, and a rosemary-tinged port sauce demonstrate his dedication to upscale eating. And given the restaurant's oceanside location, an emphasis on fish and Caribbean lobster comes perfectly natural—Chef Vladimirsky even personally buys the seafood fresh from local suppliers each morning.
Should guests somehow tear their eyes away from the food and the view beyond the curving wall of windows, they find the dining room echoes Top of Daytona’s classic feel. A stone-circled fishpond bubbles in the center of the room, surrounded by stately chairs and tables draped with crisp white linens. The ambience grows most spirited on select Tuesday, Friday, and Saturday evenings as live musicians entertain the crowd and help teach passing seagulls to sing in tune.