By Jeff Stolowitz
Just another night out and we tried the new Coastal Grill and Raw Bar and we got lucky, Port Orange got Lucky the place is a smash.
We tried the Oyster Po Boy perfectly Crispy. Along side that we had a unique starter "Chowder Fries" and we left that picture out because we ate them before we could Snap a picture and yes they are that good.
We also sampled the Mac and Cheese
and we wiped up the cheese with our fingers, just scrumptious.
Then a Porterhouse Pork Chop, I had a foodgasm.
To wash it down one kick Ass Mule
with Local Copper Bottom Craft Distillery Vodka
The Homemade Pickles were to die for
The Creme Brulee is executed perfectly.
Our Waitress/Mixologist Kristy, we hope that we spelled that right was great.
Music by Anthony was Calypsific, yes "Calypsific" is a made up word.
Coastal Grill & Raw Bar is different and it is a great addition to the Daytona Beach Area Foodie's scene. We did expect more Seafood but everything was so awesome it really didn't matter.
We will be back and highly recommend visiting the establishment.
Coastal Grill and Raw Bar
1078 Dunlawton Ave, Port Orange, FL 32127
By Monty Montgomery
In early October 2017, Port Orange was exposed to a wonderful culinary vision, a blend of Venezuelan and Cuban Latino style cuisine.
Sazon Latino was opened by Luis Escalona replacing the Cajun style Blue Bayou and is Located on Nova Rd just South of Madeline Ave. in Port Orange.
The combination of the two styles is a great example of authenticity you should be prepared for on a culinary journey created by Chef Leivy Manrique.
Behind the bar Andres slings regional cocktails like the Mojito, with mastery and flair. Refreshing and crisp you will not be disappointed! The service is attentive and on their game.
Sampling Lomo Satado was incredible and let me tell you the sautéd sirloin was fantastic.
Another appetizer for was a tasty Cachapa with cheese.
Cachapas is traditional Venezuelan dish made from corn. They are popular at roadside stands and can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled.
Coupled with a traditional mojito, I was in heaven.
Another dish is the Pabellon Criollo, the shredded beef was savory and with the beans, rice, avocado and sweet plantain came a great balance of flavor. I paired this with a Jalepeno Margarita another masterfully mixed libation.
Ultimately this restaurant is something Port Orange needs.
Authentic food, like Arepas are enjoyed with great drinks like the Caipirinha a rum lime drink muddled with crushed ice as it's supposed to have.
A relaxing atmosphere and a tremendous staff makes this a great new destination eatery.
Two thumbs up! Sazon Latino is a must visit.
Head over the bridge from the beach, you will be glad you did!
By Jeff Stolowitz
I attended the Monthly Wine Dinner at Azure. An Italian experience consisting of 5 courses paired with Villa Banfi Wines. I was invited by the Executive Chef Michael Bartscher and upon arriving a happy surprise, he was actually promoted to Food and Beverage Director.
Villa Banfi meets Chef Patrick Ransom. Patrick has been the second in command as the Chef De Cuisine and was responsible for creating what was to be a unforgettable dining experience. This in a setting to die for, overlooking the churning Atlantic Ocean
With the promotion of Executive Chef Michael Bartscher to the Food and Beverage Manager of the Daytona Shores Resort and Spa he has implemented a monthly Wine Dinner which is heartily attended.
As I look around at least one notable Restaurateur, Ross Wylie from the Corkscrew Bar and Grill in New Smyrna Beach. To make things even better another Nick Antalek a knowledgeable manager that has been part of the foodie scene appears. I met Nick while briefly working at the now closed SW Grill. He has a firm grasp on the hospitality industry and wine in general.
The wine is poured by our hosts and the first course arrives, it is a wonderful pairing and start.
A San Angelo Pinot Grigio along side a Antipasto of Compressed Cantelope and Honeydew, Duck Prosciutto on a Mozzarella crisp drizzled with White Balsamic Vinegar. A crispness in the wine simple and bright notes of minerality was the perfect match
The atmosphere is relaxed and easy going as the representative from Banfi gave us a history. Did you remember “Riunite on Ice”? she asked. With Mr. Bartscher putting on a personal touch sitting with guests. The dinner is off to a great start and I think Wine has come a long way since those days of Riunite and Mateus
Our next course arrives it is Wood Roasted Pheasant and it is paired with an exquisite Amarone. This wine was the highlight for me. It was Supple, Tannic, Spicey but not to bold and finished with Cherry notes and of course Chef Ransom highlights this by using dark soaked cherry along side and white Carrot puree for the Pheasant. I asked the server Denise if she could pour a little more a she graciously did. This wine gets a 93 rating by me. If I actually rated wines like Robert Parker.
Pausing for a minute, I remind myself how lucky I am to be sitting here and can only imagine how hard it will be for Napa and Sonoma to recover from the recent Fire Storms.
Damaged or destroyed we're many wineries including Stags Leap. We send our condolences to those who lost their lives.
A small quiet toast at our table is made.
The third course Lobster Ravioli with Grilled Shrimp. Wait just wait. You know that feeling you get when you bite into the most perfectly cooked bite of food yes that's what happened.
This dish highlighted Chef Ransom's skill and technical ability. Everything completely from scratch because the chef cares about what he's doing no I mean really completely from scratch even the guy who caught the lobster was at the dinner so we know where the lobster came from.
Our Main Course arrives it is a Roasted Pork Loin stuffed with Prosciutto and Crusted with Herbs de Provence. They served the 2012 Banfi Brunello di Montalcino. A red wine that will continue to age extremely well but is incredibly deep and intense already.
Then a surprising finish to the meal a Butterscotch Budino it reminds one of a deconstructed Creme Anglais Creme Brulee. Infused with dark berries.
The whole experience was well worth it 4 Incredible Wines and 5 spectacular courses.
The next event is in November.
We can't wait.
Located in: The Shores Resort & Spa
Address: 2637 S Atlantic Ave, Daytona Beach Shores, FL 32118
Phone: (386) 767-7356