Opened in March, the newly minted 200-room Hard Rock Hotel Daytona Beach is making a concerted effort to become a dining destination on Florida's Atlantic coast. Under the advisement and direction of Hard Rock International culinary adviser Kornel Toth-Harsanyi, director of food and beverage Jean-Pierre Decrequu and executive chef Arnel Natividad, the menus at the hotel's dining outlets are curated to showcase local flavors and cooking traditions.
The Hard Rock Daytona Beach features three major restaurant concepts: Constant Grind, a quick-service restaurant; Wave Terrace; and the signature Sessions restaurant. Poolside and all-day, in-room dining is also available.
In a press release, Toth-Harsanyi said, "Our guests can expect a beachfront setting of sandy sophistication, centered on fresh-caught seafood, just-picked regional produce, locally brewed craft beer and cocktails."
At Sessions, the signature full-service oceanside restaurant, guests can enjoy breakfast, lunch and dinner with indoor and outdoor seating. Menu items primarily center around fresh seafood, like tempura-fried chili-garlic rock shrimp and local red snapper with broccolini and straw mushrooms.
The expanded wine list, local beer selection and craft cocktail menu will be served at the indoor-outdoor bar shared by Sessions and Wave Terrace on the third floor of the hotel. Wave Terrace's menu includes items like seafood towers, ceviche and gazpacho. Guests can eat either at a table or near one of the communal firepits.
Constant Grind features bistro seating, hot and cold beverages, quick bites and High Road gelato and sorbet as well as takeaway options.
Decrequy and Natividad will also oversee the meetings and events food and beverage programs, creating custom menus for gatherings of all sizes.