At Fresh on the Fly, chefs elevate classic comfort-food recipes with top-tier ingredients. They stuff po’ boys with wild-caught shrimp and creole rémoulade, for instance, and serve corn-flake-crusted, hormone-free chicken atop homemade waffles. Though seafood is Fresh on the Fly’s specialty, its chefs also serve up thick burgers made with grass-fed beef locally sourced from De Leon Springs. The emphasis on sustainability extends to the dishware, which swaps out plastic and coal-powered forks in favor of reusable china and plant-based utensils.
Diners can devour entrees in the cool-toned, streamlined dining room, which features corrugated-tin wainscoting that echoes the grays and silvers of sharks and swordfish painted on its walls.
At Little New Orleans Kitchen & Oyster Bar, the piquant seafood staples of Louisianan Cajun cuisine quell robust belly rumblings. Diners silence stomachs by sinking spoons into New Orleans jambalaya or cracking into snow crab legs and shrimp smothered in butter sauce. A side of Cajun fries complements the flavors of Cajun fried shrimp, and french bread po' boys contain gravy-slathered roast beef as opposed to rich boys, which are stuffed with $100 bills.
Whether guests are in the mood for a slice of pizza, a hot sub, or a hearty Italian meal, the chefs at Christopher’s Italian Restaurant & Pizzeria can match every craving. The eatery also adds a sports bar element to the mix, with daily happy-hour specials that complement the big game better than an in-house marching band.
Each day, golf carts trundle over wooden bridges, their wheels thwacking against each plank as they cross the myriad waterways that dot Alaqua Country Club's 18-hole layout. Designed by golf legend Gary Player, the 6,662-yard course is sculpted through tunnels of 55-foot trees and incorporates water hazards that come into play on 16 holes. One shining example is the par 3 hole 13 with an island green that tests golfers' iron play and ability to use those same clubs to fight off feral caddies that use flagsticks as swords. Surrounded by the Lower Wekiva Preserve State Park, the course enchants golfers with palms draped in billowing spanish moss and occasional sightings of deer and wild turkeys.
Alaqua Country Club's new, adobe-accented clubhouse offers weekly dining specials served to tables draped in white linens, where guests can unwind after rounds or fold chocolate brown napkins into festive new club head covers.
The dark-wood accents that permeate the dimly lit dining room at Romansa Restaurant, Wine Bar & Lounge project a refined, yet casual ambiance. Behind the bar, an upscale collection of international wines reaches toward the ceiling—though few of the bottles are load-bearing.
Throughout this space, servers carry dishes spanning the cuisines of Europe. They might ferry examples of Italian, Greek, and German cuisine alongside American staples, such as burgers and sandwiches. Giving visitors a beat to sip and chew to, the lounge sometimes features live music from DJs late into the night.
At 11 a.m. each day, the scents of fresh-brewed coffee and blueberry french toast begin to shift to those of homemade meatloaf and mashed potatoes at Café Perks. The quaint, country-style eatery churns out hearty meals to keep bellies warm and pleasantly stuffed all the way up until dinner, with egg and cheese sandwiches and platters of biscuits and gravy preceding lunch options such as club sandwiches and pork chops. Six types of salads satisfy lighter cravings.