Will Kill All TheVampires!
New Smyrna Beach, Florida USA
Cuisine Style: Mediterranean, Italian
Average Price: $$$$
Overall Rating: 5/5
Dined in December 2016 and May 2017
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Michael Perri
Garlic (Allium Sativum) had been used since the beginning of recorded human history. It originated in Central Asia, though well-preserved garlic cloves were found in the tomb of King Tutankhamen who ruled Egypt from 1334 to 1325 BC. In Ancient Greece, soldiers were fed garlic to provide them with more courage, and it was part of the military’s daily diet; the Greek Father of Medicine Hippocrates used garlic as part of his therapeutic armamentarium. In China garlic was used as a food preservative, and in 2014 they held the record for the largest production in tonnes accounting for 20% of the world's supply. In the Middle Ages, the church used garlic to conduct ceremonies in order to keep away evil spirits, which included fighting off demonic possession, werewolves, and yes vampires. It has been used in almost every country’s cuisine, but it's the Italians that immigrated to America that mastered it. Such can be said about The Garlic, a small restaurant on the Atlantic side of Florida in New Smyrna Beach, a small stopover between Daytona to the North and Cocoa Beach to the South. Prepare to kill the vampires and rejuvenate your health as I take you on our adventure at The Garlic…
Garlic in Italian Cooking
In the 18th and 19th century, cheap foods like garlic, polenta, and zucchini were used to feed the poor, particularly in Northern Italy. It is during this point that garlic was seen as a “lower class” food in Italy, and its usage was less abundant.
Starting in the 20th century, Italians would typically simmer garlic in olive oil until the flavor was immersed, at which point they would remove it so that the flavor would not overpower the dish. Today, the same moderation is practiced as Italian cuisine strives to infuse delicious garlic flavor without it being the star player.
But if garlic was not used heavily in semi-modern Italian cooking, how did it become such a staple in Italian-American food?
Garlic in Italian-American Cooking
The largest import of garlic was in colonial times by mainly Polish, German and Italian immigrants. Because it was used in so many countries throughout Europe, garlic became a staple in American immigrant cooking. Though it’s unclear as to how Italian-American food become so dependent on garlic, it’s certainly a departure from older Italian recipes. In fact, Italians who visit America are often surprised at how much garlic is used in the food.
The Garlic Restaurant
Dive into the authentic taste of the Tuscan countryside, and pretend you're walking down a vine-covered pathway until you enter a garden with lit trees, flowers, and more. In this garden, you while see a stone fireplace. It is one of the most beautiful restaurant patios I have ever seen. From this patio, you can turn to the left, down a hall, filled on both sides with chotskies and be greeted by the Maître d to sit at a table on this patio, or inside away from the elements. Or you can turn to the right and visit the Blu Bar, though separate in menu and name, is still apart of The Garlic family.
Menu:
- Appetizers
- Pasta
- Beef / Other Fare
- Chicken / il Forno
- Seafood
- Sides / Salads
- Children's Menu
- Early Bird Specials
- Desserts
My wife and I have dined at the Garlic two times, so this review is a combination of both visits. She was told about the restaurant from a friend, and we both live in St. Petersburg, traveling to the East Coast on our honeymoon, where we passed through New Smyrna Beach. They do not take reservations unless you have a large party, which worked out for us as we were on a leisure drive that started in St. Augustine. Our second visit came five months later because we enjoyed our first so much during the 2016 Christmas holiday season, that we wanted to not only come back and eat again in the spring but also see more of New Smyrna Beach. So we reserved a hotel to see the city and of course eat once again at The Garlic. Our first visit we ate inside, and on the second we ate on their wonderful patio. We, like many others, took full advantage of a wonderful date night. This is the perfect place to come for a date with your better half, or with friends, even by yourself to enjoy a great meal.
The restaurant offers complimentary valet, with the most unique podium/kiosk that I have ever seen. The attendant stands behind a recreation of what appears to be an old 1920s style food delivery van, and the keys like a normal kiosk are locked away on his side. The only way to really tell that it is a valet is the sign that says it is. They also have another vehicle on the property, again from the same time frame, except this is a whole vehicle. We even got a picture of our dog in the driver's seat.
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| Our dog Pearl enjoying a seat, sadly she passed away May 2017 |
Walking down the grapevine and ivy-covered path to the front, you pass an Il Forno wood fire oven that cooks several selections from the menu between 725-850°f locking in the delicious flavor of the product whether it be their roasted olives and crostini appetizer or their 32-ounce bone-in ribeye steak.
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| Il Forno |
Their wine list ranges from north and South American varieties, mainly Napa, Sonoma, Central Coast, and Mendoza. They have one or two from New Zealand and Australia. For Old World varietals they have French Champaign and a large grouping of Italian wines. Most of their wines whether old or new world are what I call big brand name wines versus smaller boutique or mom and pop style wines, especially their California selections. It looks like they came right from the Empire distributors truck, which unfortunately is common for many restaurants. My wife has discovered through St. Petersburg that if it is not a major name, then you will not find it, even if the small boutique you're looking for is hundreds of times better, and much cheaper. My wife and I after having some starter cocktails enjoyed a bottle of the Inama Vin Soave Classico 2015, which according to the winery’s tasting notes is an elegant nose of sweet field flowers: chamomile, elderflower, and iris. Mineral on the palate with sweet almond on the finish, which was just perfect with our starter and my wife's salad. The wine is produced in the Provence of Verona in the region of Veneto 40 miles west of Venice.
A very unique twist once receiving the main menus was the daily chef specials. Instead of most restaurants where they provide a small menu binder with a printed menu, here at The Garlic, they present you with a lasagna noodle, uncooked and with the specials written onto them for you to read. It made out experience all the more enjoyable.
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| Lasagna sheet specials |
Our first, just like our second visit, after placing the order, a complimentary plate of bread with a large piece of slow roasted garlic is presented for you to munch on while you wait. The restaurant uses on average over 1000 pounds of garlic each month from this starter to marinades and recipes. For example, their steaks all have a garlic rub and are cooked in the Il Forno wood fire oven for about 20 minutes to reach the temperature of a medium rare steak. So if you like your meat burned and with A1 Steak Sauce, then you're going to be waiting a very long time for your expensive rubber to arrive. The garlic was an explosion of strong pungent and delicious flavor.
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| Garlic starter |
Our appetizer for the first visit was the harlot’s cheese which was a hand breaded, deep fried mozzarella pieces served over some puttanesca sauce, and freshly shaved parmesan cheese. The taste of the sauce was very lite and pleasant, but essentially we had ordered an upscale cheese stick.
From the two visits, the dishes that stand out the most were the pork osso buco which was a slow roasted shank braised in a portobello mushroom and shallot sauce served with garlic mashed potatoes. When it was presented your mouth could not help itself but water. The first bite in your mouth and you would kiss kosher and halal traditions goodbye and be in love with the porky piggy beast from that moment on. The meat was so tender that it fell right off the bone, and trails of steam pushed away as the meat separated as your fork pulled down against the grain of the meat.
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| Pork osso buco |
On the second visit, the highlight besides the crab cake appetizer served with spicy remoulade sauce was the bocce ball. Let me set the stage for you. There are meatballs, and then damn there are bocce balls. This dish is an oven roasted 16-ounce filet mignon meatball served on a bed of marinara sauce mixed with linguini and topped with shaved parmesan cheese. I felt like royalty as it was delivered to the table. The mouthwatering complexity of flavors and seasonings exploded in my mouth with every bite.
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| Bocce balls - picture courtesy of The Garlic |
Other dishes from our visits included the garlic soup, and the ‘Grant’ salad which consisted of mixed greens tossed with a sweet balsamic vinaigrette and topped with sliced pears, candied walnuts, and gorgonzola cheese. My wife had a black garlic mojito cocktail and I had an old-fashioned, both of which I would recommend. Besides the bottle of wine mentioned earlier, we had a few glasses of wine from a Malbec to a Rombauer Chardonnay.
Dessert:
For dessert on the second visit, we enjoyed an ice cream à la mode, and a pretzel brownie, which was outstanding and extremely decadently rich. As we took a bite of the brownie, we needed the ice cream along with our drinks to rehydrate our mouths. My wife finished with an espresso martini, and I had a coffee with Bailey’s. The ice cream was simple and pleasing especially to the palette after all of that garlic. Their other selections included your typical Italian fare from tiramisu to cheesecake.
Wine regulatory’s for the tastings in this article:
Italy:
Argentina:
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Other Noteworthy Mediterranean Cuisine Articles & Restaurants:
Castile Restaurant Med-Latin & tapas café with 360 views at the Hotel Zamora, in St. Pete Beach, Florida
Chill Restaurant & Bar New American Cuisine, tapas, and exotic cocktails in St. Pete Beach
Ecco Restaurant Seasonally inspired European fare at the Atlanta Hartsfield Airport, Atlanta, Georgia
Muse Italian villa with Classic Mediterranean dishes and wine bar in Charleston, South Carolina
Rioja Creatively presented high-energy Mediterranean fare in Denver, Colorado
Table 9 Stylish modern Spanish and global cuisine at the Hilton Dubai Creek in Deira Dubai, UAE
Iberian Rooster Colonial Portuguese Fusion with Tapas Restaurant in St Petersburg, Florida
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Florida restaurants and articles on Wine Dine and Play:
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Rustic New American Fare
St. Petersburg
A top 20 on Wine Dine and Play
|
Fine-dining waterfront spot for grilled fish and steaks
Indian Shores
|
Old School Rustic Tuscan
Gulfport
|
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Native American Cuisine w/Barbacoa Grilling
Tampa
|
Upscale Pan Asian Fare w/sushi
Orlando
|
Sanibel Island
Waterfront upscale new American cuisine
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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10
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10
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0
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Food quality
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10
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8
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2
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Plate presentation
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8
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8
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0
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Customer service
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9
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7
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2
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Alcohol and other beverages
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9
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7
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2
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Total regular points awarded
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46
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40
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6
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Total percentage Before Bonus
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0.869565217391304
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“Wow” factor BONUS
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5
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3
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0
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Total bonus percentage
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0.0652173913043478
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Total percentage with a bonus for the final star rating
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0.935782608695652
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
94% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Wine List:
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Wine rating:
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7 of 10
Old World selections:
France, Italy, Sicily, Spain
New World selections:
Argentina, Australia, California, Chile, New Zealand, Oregon, Washington State
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Casual dining
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Cuisine style:
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Italian, Mediterranean
Allergen or dietary accommodations:
Gluten Free, Low Carb, Organic, Pescatarian, Vegetarian Options
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Reservations:
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Not Required, But Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Casual attire
It’s Florida, everybody wears flip-flops!
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Trendy, Business parties, Romantic, Hotspot, Great bar, Great outdoor dining, Good for special occasions, Rustic, Intimate, Classy, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet and Public Lot
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium to Loud
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Smoking:
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Nonsmoking restaurant, and nonsmoking patio
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Patio or terrace:
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Yes
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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United States Dollar (USD)
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$$$
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Great Britain Pound Sterling (GBP)
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£££
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Canadian Dollar (CAN)
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$$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€€
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Alcohol prices:
$138.00 USD
The Garlic:
556 E 3rd Ave
New Smyrna Beach
Florida 32169
Contact Information:
Restaurant website:
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Maître d or host:
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+1 386-424-6660
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Website Contact:
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Serving hours:
Eastern Standard Time
(GMT, Zulu, or UTC - 5:00)
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Daily: Mon-Sun
4:00 pm - 12:00 am
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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High Rise Fine Global Dining, Highest Restaurant In The World
Burj Khalifa, Dubai, UAE
|
Elegant Modern Australian with Molecular Gastronomic dining
Melbourne, Australia
|
Haute French Restaurant
Paris, France
|
Other Pictures:
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| Valet |
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| Grapevine entry |
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| The Blu bar |
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| Chotskies near the entrance |
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| Harlot’s cheese |
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| Caesar Salad |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
