Organic vegetables are grown without the use of pesticides, as they naturally repel pests by repeating everything they say in a singsong voice. Savor the taste of these wonder foods with today's Groupon: for $15, you get $30 worth of American cuisine at Frappes North in Ormond Beach.
Frappes North, championed by the New York Times, among other critics, constructs lunch and dinner menus brimming with a blend of organic seasonal fare hewn from homegrown herbs and tomatoes. Afternoon diners can sample the Asian-influenced seared ahi tuna, bedecked with grilled pineapple ponzu sauce and pickled cucumbers ($10.95), or the Bomb burger, which arrives wearing applewood bacon, cheddar jack cheese, and a crispy onion ring, just like Björk at the 2006 Golden Globes ($9.75). Evening eaters can wrap tongues around crispy panko shrimp swimming in thai chili sauce and asian slaw ($11.95) or dive into a dish of fillet tips and blue cheese ($11.95). The "menu of the moment" boasts seasonal lineups of dishes such as a crispy duck sporting an orange-apricot reduction and vegetable risotto ($23.95). Frappes' home-like structure is dotted with windows that spill light across white-clothed tables, black chairs, and waiters elegantly foxtrotting between tables. Hints of wood trimmings and tiled flooring add an extra element of chic, and live acoustic music on Friday nights keeps date nights fun and flirty.
Before heading into his kitchen, chef and owner of Frappes North Bobby Frappier makes a detour at the restaurant’s organic herb and tomato garden, harvesting ingredients for the day’s menu. The armful of herbs and tomatoes make cameos in that evening’s sauces, such as dill compound and thyme jus, as well as in the pasta sauce sold at the restaurant.
In addition to its fresh cuisine, Frappes North has earned nods for its sophisticated ambiance. Wine tastings, held on the first Tuesday of every month, bring oenophiles and the oeno-curious together for a sample of delightful vintages, paired with appetizers. Chef Bobby also leads hands-on cooking classes on the weekends, each with a seasonal or ethnic theme, so that customers can learn to cook the food they love to eat.