This chophouse provides an upscale alternative to Daytona's more prevalent shorts-and-flip-flop joints. The lively dining room—done in dark wood with soft lighting and splashes of colorful artwork—is complemented by dramatic ocean views. Attentive servers carry chalkboards detailing specials such as lobster mac and cheese. But steaks, especially the cuts named after race-car drivers, and mouthwatering sides (don't miss the potatoes Gruyère gratin) are the main attractions.
The 22-ounce bone rib eye named after beefy Tony Stewart is, appropriately, the thickest, showing that these guys know their NASCAR. The popular Steak Earnhardt is a filet mignon over bordelaise crowned with lobster, béarnaise (yes, it has two sauces), asparagus, and mushroom caps. An expansive wine list includes over 40 options by the glass. And don't let this restaurant chain's Ohio roots fool you—the key lime pie is absolutely Florida-worthy.