Twenty-nine stories separate Top of Daytona Restaurant & Lounge from the sands and the rolling surf of Daytona Beach. From this vantage point, diners savor expansive views of the Atlantic Ocean and the mainland—which the Orlando Sentinel lauded as “spectacular”—while indulging in a menu inspired by classical pan-European cooking. Today’s Reserve selection invites you and a guest to ascend to the heights of fine dining with a three-course meal for two that includes the following selections from the menu:
- One shared appetizer
- Two entrees
- Two desserts
- One bottle of wine chosen from a select list<p>
The dishes at Top of Daytona roam through French, Italian, Portuguese, and Russian flavors, but what unites them all is an adherence to time-tested techniques. Diners might start with snails prepared a la Bourguignone or Italian-style with mushrooms, or turn to the sea for zippy shrimp cocktail or tuna tartar. Seafood is, naturally enough, a major presence on the entree menu as well, most notably in the bouillabaisse—an aquarium’s worth of fish, clams, shrimp, mussels, and scallops in a saffron-tinged stock. There are also main courses of filet mignon, poultry, lamb, and a vegetarian-friendly selection of pastas, the pan-fried cheese ravioli with walnut and brandy cream sauce being perhaps the most decadent among them. Desserts draw from a selection of greatest hits, including key-lime pie and chocolate cake a la mode.
Should guests somehow tear their eyes away from the food and the view beyond the curving wall of windows, they’ll find that the dining room extends Top of Daytona’s old-school feel. The upholstered chairs are stately and comfortable, surrounding tables draped in white and burgundy beneath hanging ferns. The ambience grows most spirited on Tuesday, Friday, and Saturday evenings as live piano entertains the crowd and helps teach passing seagulls to sing in tune.
Top of Daytona Restaurant & Lounge
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.