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.
Though Clubhouse Restaurant’s wall-size windows look out on the rolling greens and fairways of Daytona Beach Golf Club, the steady stream of regulars often have a difficult time prying their eyes away from the plates in front of them. Locally renowned for its juicy steaks and handmade, all-beef burgers, Glen Leizear’s restaurant has become a community staple since he moved to Daytona Beach from Maryland more than a decade ago. The key to his success, as he once told the Daytona Beach News-Journal only begins with the food—he works more than 100 hours a week to ensure that prices stay reasonable and his customers feel welcome, whether stopping in for full meals or friendly games of cards. Though the restaurant’s familial atmosphere encourages guests to drop their guard and relax, Glen keeps things interesting by routinely hosting catered banquets, old-fashioned cookouts on holidays, and indoor driving-range practice.
In addition to bringing people together to unwind over drinks, World of Beer - Port Orange strives to enlighten every guest with knowledge about what they're drinking. Every bartender at World of Beer is a graduate of rigorous Beer School, where the curriculum details the inner workings of IPAs, barley wines, stouts, and other forms of brewing. Only upon graduation—or if their father builds a new wing—are staffers deemed fit to occupy the space between the shellacked bar the exposed brick wall behind it.
Dozens of taps jut out from the wall, waiting to spill draft craft beers at the flick of a wrist. Kegs hail from distant lands such as Germany, England, and Belgium as well as all across the United States, and the sudsy selections are ever changing. Walls of coolers hold six shelves of bottled beers that cater to those with pen pals on distant islands, and red and white wines are also offered on the premises.
Tim and Melinda Booth founded Booth’s Bowery in 1984 and have been serving classic American food for breakfast, lunch, and dinner ever since. House specialties include half-pound burgers, wings slathered in 1 of 10 homemade sauces, and homestyle dinners featuring meatloaf, liver and onions, or pork chops. For breakfast, golden-brown belgian waffles can be topped with fresh fruit, nuts, and a self-portrait drawn in syrup. Antiques and collectibles line the dining-room walls and include a vintage toy ferris wheel from the 1947 Chicago Toy Fair.
During My Ohana Luau’s interactive dinner show, dancers call patrons of all ages onstage to learn Polynesian dance moves and befriend hula girls, creating a song-and-dance spectacle flanked by an authentic island-style buffet. Before the show, visitors dine on a buffet of delicacies such as Hawaiian-style steak and pulled pork with sweet-and-sour sauce, prepared fresh daily by a Samoan chef. A flaming fire knife dance serves as the performance's triumphant conclusion, wherein performers hailing from diverse Polynesian regions gambol in elaborate headdresses and traditional island garb. Parties celebrating birthdays and anniversaries relay their excitement to the house emcee, who announces landmark occasions to the crowd.
The eatery’s full bar further enlivens shows with cocktails such as the Flaming Volcano for two, a mixture of three types of rum with orange and pineapple juice that burns brighter than a bonfire fueled by SAT-prep books. For less formal fare, the onsite café serves simple omelet breakfasts, and the pool-deck menu centers on sandwiches.