|Address||8255 International Drive|
|Address||3401 S. Atlantic Ave.|
|City||New Smyrna Beach|
Let’s go to the beach! Aw, come on, it’ll be fun; I’ll drive. Chases on the Beach is not a destination restaurant itself, but if the beach is your destination, Chases is a good place to grab a meal. The cheeseburger is fine for lunch. For dinner, try the grouper or the scallops. (Ask the cook to put the crab cake on the side).
Chases is named for the owner Chase Breiner (although there is no apostrophe in the name; go figure.) An old hotel was previously on the site. According to the restaurant manager, local laws say you can rebuild only on an existing foundation, so the restaurant complex has an odd look and shape, with various buildings and levels.
It serves as a sort of mini-play-ground/food and drink emporium. The food is a basic compilation of seafood dinners and beach-food sandwiches. I wouldnt make a special trip just to have the food. But this is a good place to grab a bite if your day involves a trip to New Smyrna Beach .
|Address||7575 Dr. Phillips Blvd.|
Chatham's Place has gone through some changes, and much more than the fact that there are no members of the Chatham family involved in the restaurant. That's not an issue; Louis Chatham, who served as executive chef, and his mother, Bettye, who ran the dining room in those first years, sold the operation years ago to Chatham's sous chef, Tony Lopez, the maitre d', Maurice Colindres, and a hostess, Carol Conwell. The three of them kept it going as strong as ever, perhaps stronger. It was clear that this was an operation of love for the three of them, and they worked together to make it a continued success.
Many of the dishes that became signatures back in Louis Chatham's days remain on the menu, including the Florida black grouper, which has been one of my favorite Central Florida entrees for many years. It features a fresh fillet, thick and white, lightly sauteed and topped with pecan butter and scallions, dusted with just a soupcon of cayenne pepper. The pecan butter places the dish firmly in the south and the pepper points it towards New Orleans. But with the use of Florida black grouper I think we can just claim this one as one of our native dishes, don't you?... Read more
|Address||99 W. Plant Street|
|Address||533 W. New England Ave.|
Chez Vincent continues to serve classic French dishes in pleasant, if slightly worn, surroundings. Chef/owner Vincent Gagliano is a master with soup, and the coquille St. Jacques is one of the better seafood entrees. Steak au poivre is a good choice for a meat dish.
Chez Vincent’s waiters are mature and professional. I mention the maturity because it’s a welcome change from the working-my-way-through-college servers who seem to dominate the Winter Park restaurant scene. The waiters here allow the guests to dictate the pace of the meal.
If Chez Vincent has survived over the years it’s because there is an appreciation among Central Florida diners for a quiet place to enjoy a good, classically prepared meal.
If that’s true, there’s hope for aspiring restaurateurs out there, and, not incidentally, for all of us who will support them.... Read more