Where to Eat in New Smyrna Beach

One of the most popular questions when people check into the Night Swan is, "Where should I go eat?"  Invariably, I am called out of the kitchen and go through my short list of "Heather approved local eateries."  I don't mind leaving the kitchen because, frankly, food is my favorite topic and I love supporting independently owned restaurants (and I love chatting up our guests).  I often joke about starting my own blog, and after this weekend when it was suggested that I host my own show, I figured it was time I sit down and write it all out.

I will begin by prefacing this post, as I do in conversation, that not only am I a foodie, I am also classically trained. I can cook most things myself, so when I go out to eat, I want to be WOWed. I am a self-declared picky b***h when it comes to eating out and that's good for my guests.   I know if a restaurant can make me happy, they will almost certainly make my guests happy.  As an innkeeper and working in the hospitality industry, my main goal is for my guests have the most amazing vacation ever.  If a particular restaurant is not listed here, it doesn't necessarily mean that is bad -- it just means that either the food or service can sometimes be hit or miss (or I haven't yet been there), and I don't feel comfortable recommending it to my guests.  So if you are a foodie, please take note.  If you are not, then there are plenty of other restaurants in town that will probably suit you just fine.

Local NSB Resturants
Ocean's Seafood for great, casual seafood
Oceans is an awesome little fish market off of Third Avenue on the beachside.  A fish market on one side, they serve prepared foods on the other.  It doesn't get much fresher than being at a seafood market.   Peel and eat shrimp is my particular favorite, but they have blackened mahi, grouper sandwiches, and even some burgers and chicken for those who don't like seafood...  Crazy, I know.  It can get super busy, and the wait can be lengthy at times, so if you are in a rush, call ahead and pick your order up.  Keep in mind that this is a fish market, so the ambiance is null.  Everything comes in a styrofoam box.  For our guests, I recommend coming back to the inn and eat on the front porch or even out on the dock.  For others, the beach is only a short drive away.

Manzano's for amazing sandwiches
Manzano's is a little deli over on Flagler Avenue, just blocks from the beach.  With a surfer theme, they have boards for sale and pretty much always have some type of surfing video displayed on the TV.  Ambiance is what it is... It's a deli and an amazing deli at that.  The have a HUGE list of sandwiches, paninis and cold sandwiches alike (my favorite is the Siciliano).  They use Boar's Heads meats and cheeses and do not skimp even a little bit.  The cold sandwiches can be a bit pricey, but as soon as they hand it over to you, you'll see why -- it'll be about 5 pounds and can easily last several meals.  For foodies like me, they have the roasted red peppers, sun-dried tomato tapenade, and proscuitto, and for normal folks, they have turkey, ham, and American cheese.  Well worth every penny, I gladly recommend Manzano's as often as I can.  And they reopen late on Friday and Saturday evenings (11pm-230am) for the after-bar crowd.

Cafe Verde for something fresh
Cafe Verde is a fun little spot that serves mostly a number of small plates (with recently added entree sized portions), which allows its patrons to taste a little of a lot of different items.  Definitely Latino influenced, I cannot pinpoint a particular country from which the food stems (hence the "Food Without Borders" subtitle).  Fried plantains, Mexican street corn, carnitas, shrimp and watermelon ceviche are some of their items.  This is the place I send all of our vegan, vegetarian, and gluten free guests for they have a number of options that are sure to please, including a beautiful kale salad, quinoa salad, and vegan tacos.  With an open kitchen and beautiful plate presentation, Cafe Verde is a great stop for something on the healthier side of things.

Panheads for smoked chicken wings (and pizza, but really for smoked chicken wings)
When Mike and I lived in California, he made apple juice injected smoked chicken wings.  It's a mouthful to say, and it was an amazing mouthful of wings that tasted more like applewood smoked bacon than it did chicken wings.  The minute Panheads' wings touched my lips, I was brought back to that meal in San Diego.  The pizza is good, but the chicken wings are amazing.  I order them naked and extra crispy because the smoking doesn't tend to crisp the wings as a fryer does, and order a number of different sauces to get the full effect.  So popular in New Smyrna, they just opened a new location in Port Orange on US1 and Dunlawton.

The Breakers for a good burger right on the beach
Breakers is a NSB staple -- burgers on the beach.  And let me tell you, it is definitely a beach bar, complete with bikini clad women and sandy floors.  They have over 17 burgers, and do cook to temp.  If you are looking for a beautiful view of the water and some casual eats, Breakers is the way to go, but beware of the prices of their beer.  It is a beach bar, after all.

Lost Lagoon for the best burger in town
If you are looking for the BEST burger in town, however, go to the local spot Lost Lagoon on US1.  Here they really take pride in their food, cook their burgers perfectly, and even toast their buns (it's the little details that count).  ***Update*** Lost Lagoon just moved North, right next to the New Smyrna Beach Airport -- the place where the Skyline and other restaurants have been and not quite survived.  They now have a full bar with some nice beer additions.  Food does take a little long to come out, but that's because the burgers are so thick -- your patience will be well rewarded here.

Hottie Coffee for amazing local  coffee
Who needs Starbucks when you've got your own local roaster?  Lori and David are wonderful people who put a lot of love in their product, and I am all about that.  I prefer the dark roasted Sumatran, but they have mild and medium roasts as well.  They even offer signature blends, which you will hopefully see here at the Night Swan sometime in the future.

Spanish River Grill for (hands down) the best food in town

I really cannot say enough about the Spanish River Grill.  The food is amazing, the staff incredibly knowledgeable and professional.   I know that anyone I send here will be absolutely blown away by both the food and service.  The menu changes seasonally, and they try to use as much locally sourced food as possible.  Chef Henry Salgado was nominated for the James Beard Award of the South in 2012, and with one visit there, you will understand why.

Starting the week of Labor Day, Spanish River Grill will be closed on both Monday and Tuesday (usually just closed on Monday) until the beginning of the year.   On Thursday evenings, available at the bar and on the patio only, women eat and drink for 50% off.  Quite a deal, I must admit.  Hope to see you there!


You know I can't write about great food in town and not give ourselves a shameless plug. 
Nightswan Bed and Breakfast for (you guessed it!) Breakfast
Fresh fruit, yogurt, homemade granola, a variety of homemade baked goods, beautiful view of the Intracoastal waterway, charming personalities and a delicious entree.... what more could one want in a breakfast?  Of course we serve breakfast to our guests, but what most people don't realize is that we are open to the public for breakfast, with advanced notice of course.  We aren't a restaurant so we don't have a menu, but our items change daily, and if you do not enjoy the entree, we can always make eggs to order or French toast with our homemade challah bread.

Heather (that's me!) for Specialty Desserts
I'm typically quite modest about my food, but I can't help but brag a little about my chiffon cake.  Light and fluffy with homemade preserves, and a true Italian meringue butter cream, this cake is a little taste of heaven.  Through special order only, I can prepare any of the baked goods you see at the Night Swan (including an incredible flaky crust for your next quiche or homemade pie) or a special dessert for your next occasion.  Contact me at heather.a.harrison@gmail.com.

If you are out and about...
Daytona Beach
Tia Cori's Tacos for awesome (and inexpensive) tacos
After living in Southern California, only minutes from the border, I learned what Mexican food is supposed to taste like, and Tia Coris is the closest to authentic Mexican food I have found in the area.  If I am anywhere close to Beach Street in Daytona, I am sure to stop by for their carnitas tacos with chips and salsa, and my favorite horchata (a sweetened rice milk with cinnamon).  They offer American style and Mexican style tacos, American being with cheese, lettuce and tomato, and Mexican with cilantro, onions, and lime.  If you like Mexican food, give Tia Coris a try.  You won't be disappointed!!  


So there you have it as it is in my world.  If you find some place that you absolutely love that is not listed here, let me know and I will gladly give it a try.  We'll see if it makes the cut. 

Peach Upside Down Cake

This Peach Upside Down Cake is an easy treat to make and with a similar look to the classic French tarte tatin, it makes a big visual impact.  We serve it for breakfast, but it makes an equally tantalizing dessert.

I use a 9" springform pan, sides greased and floured, with parchment paper lining the bottom of the pan, just to ensure that the caramel doesn't stick, but you can use a regular cake pan as well.


3/4c butter, softened, divided
1/2c packed brown sugar
2 peaches, sliced
3/4c sugar
1 egg
1t vanilla extract
1 1/4c all-purpose flour
1 1/4t baking powder
1/4t salt
1/2c milk

c = cup, t = teaspoon

1. Preheat oven to 350 degrees.
2. Prepare 9" pan (springform or cake pan) with parchment paper lining the bottom of the pan.
3. In a small bowl, combine the flour, baking powder, and salt.  Set aside.
4. Melt 1/4c (1/2 stick) butter.  Pour into the pan.  
5. Sprinkle with the brown sugar and arrange peach slices in a single layer over sugar in a spiral pattern. (You may not need all the peach slices.) Set aside.
6. In the bowl of a standup mixer, cream sugar and remaining butter with the paddle attachment until light and fluffy.
7. Beat in egg and vanilla until well combined.  Scrape down sides of bowl.
8. Add the flour mixture to the creamed mixture alternatively with the milk, beginning and ending with the flour mixture and beating well after each addition, scraping down sides of bowl as needed.  (Breakdown -- add one third of the flour mixture, followed by half of the milk, followed by one third of the flour mixture, followed by the other half of the milk, followed by the rest of the flour mixture.)
9. Spoon over the peaches and spread out evenly.  Batter will be very thick.
10. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cover with foil if cake browns too quickly.
11. Let cake cool for about 10 minutes. Run knife around edges, release springform and invert onto a serving plate.
12. Enjoy! 

Schooner Ondine

If you have driven by the Night Swan recently, the dual mast sailboat at the end of the dock may have piqued your interest.  No, this boat does not belong to a guest.  This is the Schooner Ondine, a beautiful two masted, full keel schooner rigged with Chinese junk sails.  Best part -- she is available to you for sailing charters.

Her caretakers, Captain Pat and Jeannine Reed are New Smyrna locals and have years of sailing experience.  A former American History Professor, Captain Pat is incredibly knowledgeable about New Smyrna Beach history, and isn't a bit shy about sharing his knowledge with you.   You may also see their son Brenden, who also has a lifetime (though slightly shorter than Captain Pat's) of professional sailing experience, aboard helping with the family business.

Whether you are interested in crewing the boat, or just sitting back to relax, there is plenty of opportunity for you here.  In addition to Day Sails and Sunset Cruises, they also have Full Moon Cruises and Special Event Cruises.  Captain Pat and his team will make your special day become even more memorable aboard the Ondine.  Engagements, anniversaries, and even the spreading of ashes of a loved one are all apart of the boat's unique history. 

With rates starting at $250 for up to six people, sailing on the Schooner Ondine is affordable and easily accessible through the Night Swan dock.  Contact Captain Pat today at 386.847.9133 or explore their website for more information.

We are excited to have Captain Pat, Jeanne, and Brenden as part of the Night Swan family and look forward to hearing reports back from our guests.  We'd love to see pictures from your cruise!!

Oatmeal Craisin Cookies

These cookies have become a favorite around here.  The smell of cinnamon and coconut in an oatmeal cookie is just amazing, and our guests love the aroma wafting through the house.  After receiving numerous requests for the recipe, I figured we should just go ahead and post it.  This recipe, among many of my new favorites, hails from John Barricelli, Owner of the SoNo Baking Company in Norwalk, CT.  While I have never visited the bakery myself, Barricelli shares some of his yummiest recipes in The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round.  As with most cookie recipes, feel free to substitute or add your favorite flavors -- I see toasted almonds and cherries in my future.

3/4c all-purpose flour
1/2t baking soda
1/2t ground cinnamon
1/4t coarse salt
1 1/2c old-fashioned oats
1/2c dried cranberries (plumped in boiling water), drained and patted dry on paper towels
1/2c sweetened flake coconut
1/2c unsalted butter, at room temperature
1/2c firmly packed light brown sugar
1/4c granulated sugar
1 large egg
1/2t pure vanilla extract

(c = cup, t = teaspoon)

1. Set oven rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set aside.
3. In a separate medium bowl, combine the oats, cranberries, and coconut.  Set aside.
4. In a large bowl, or in the bowl of a standing mixer fiteed with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, scraping down the bowl halfway through.  
5. Beat in the egg and then the vanilla.  Scrape down the bowl.
6. Reduce the mixer speed to low.  Add the flour mixture and beat just to combine.
7. Gently fold in the cranberry mixture with a rubber spatula.
8. Use a tablespoon scoop to portion out the batter onto the prepared baking sheets, placing the batter about two inches apart.  Flatten gently with the palm of your hand.  (Wetting your hand will make the batter not stick).
9. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the edges and bottoms are set and golden brown (and delicious), but the cookies are still a little soft in the centers, 12 to 14 mintues.
10. Transfer the baking sheet to a wire race and let cool for 10 minutes.
11. Remove the cookies to the rack with a spatula and cool completely.

New Owners, New Look at the Night Swan

New owners, Matt and Betsy Baker, closed on the inn on May 31st, just weeks ago.  If you ask them, it feels like they have been here for months.  And rightly so.  They've made some incredible changes in the short time they've been here, starting with the beautiful logo you see to the left.

Betsy, whose smile will greet you throughout your stay, was born for the hospitality industry -- and I'm sure you will agree once you meet her.  Her career includes the titles of Director of Sales and General Manager for a Marriott property in Upstate New York.  She brings her love of the guest and the industry, along with some incredible experience to the Night Swan.

Matt, Betsy's husband of 29 years, complements her perfectly.  While Betsy focuses on the guest experience and the daily operations, Matt is the "numbers guy," focusing on the financial aspects of the business.  He is also our own Mr. Fix-It, and his experience as a Nuclear Engineer in the Navy and as a District Manager with Sodexo, overseeing the facilities department of multiple colleges and universities, gives him all the experience he needs to maintain these historic buildings in our quaint town of New Smyrna Beach.

The smiling faces of the staff members have not changed -- we are all still here and incredibly excited to be apart of such an amazing team.  The Baker's vision is quickly unfolding, and we are just as thrilled as they are to see their dreams of owning their own B&B come true.

Stay tuned as we post more about the changes at the Night Swan.  We hope you will enjoy it as much as we do!!

New Smyrna Beach Happenings, April & May

New Smyrna Beach Happenings, April and May

Click to view our Newsletter

SEWING & QUILTING RETREAT

When:      March 17 – 20, 2013
                 Sunday through Wednesday (3 nights)

Where:     The Night Swan Intracoastal Bed & Breakfast
                 512 South Riverside Drive
                 New Smyrna Beach, FL 32168

                386-423-4940  or 800-465-4261
                www.NightSwan.com

Cost:      $240 per person for a Shared King
               $360 per person for a Private Queen

Get away for a few days and sew on the River.  Work on a UFO (Unfinished Object) or start a new project.  There will be a conference room for your convenience, where you can securely leave your sewing machine and projects. 

A fabulous, hot breakfast is provided, then you can find lunch and dinner at one of our many fine restaurants. There is no pressure, no special itinerary.  You can use your time to sew, enjoy a river boat cruise, go for a walk on the beach, browse the beach shops on Flagler Avenue or the downtown shops along Canal Street. Seaside Sewing & Quilt Shop is just a few blocks away and there are several other fine quilt shops within a 1 hour drive.

Space is limited to 8, so call the Night Swan directly to reserve your spot.  Please let them  know you are attending the Sewing Retreat.