Published on July 15th, 2012 | by Wendy Lee0
Upper Deck Bar and Grill
What better way to spend a lazy hazy day in summer than to discover the Upper Deck Bar and Grill located at 1414 S. Atlantic Avenue above Boston’s Fish House.
I invited a friend from South Carolina to share in this adventure. We entered by the back door and went up the two flights of stairs. To our delight we found a large open bar area with the kitchen in full view. Although guests were seated on the outside deck, we opted for a table inside next to the window with a view of the Atlantic surf and beach just a few blocks away.
Randy, our host and the manager of the Upper Deck, greeted us with the menu. Turning to the Appetizers I passed on the Prince Edward Island Mussels and the Jumbo Blue Crab Cakes, two of my favorites. However, with little hesitation I selected the Balsamic Glazed Pan Seared North Atlantic Sea Scallops served with fresh cooked spinach and crisp bacon.
My guest by passed the Eggplant Napolean for the Upper Deck Salad with dried cranberries, bleu cheese, walnuts, apples and tomatoes on mixed greens. It was a perfect choice for a warm day.
Waiting for the chef to deliver our meal, we noticed a couple at the next table who ordered a glass of wine with their Beach Steakburger, charbroiled to your liking, and served on ciabatta bread. They said they were from Orlando but visit New Smyrna Beach on the weekends. Their first stop, The Upper Deck.
Our Chef Gilles was justly proud of the seared scallops with a presentation that merited a bravo. The appetizers range in price from $9 to $12 and include steamed clams, buffalo shrimp, pan seared tuna and fried calamari. Soups and salads were varied with tempting seafood bisque.
A choice Black Angus Ribeye served with loaded mashed potatoes or french fries and vegetables was our choice for a special dinner. Filet Mignon and a NY Strip were offered along with a varied fresh seafood menu including Mahi-Mahi, North Atlantic Salmon and Red Snapper, blackened or grilled.
Kids have the choice of Popcorn Shrimp, Chicken Tenders or Cheese Quesadilla served with french fries and a drink for $5.50.
We challenged the chef to prepare his Bananas Foster a la mode with rum my husband serves to guest each New Year’s Day.
Chef Gilles Vallucci joined The Upper Deck in February 2012, bringing a long list of credits as a professional Chef de Cuisine for Corporate and Affluent Clientele. He served for nearly 10 years as the Executive Chef in Residence and Manager of the United States Embassy in Bern, Switzerland serving with four United States Ambassadors. He also served as Assistant Banquet Chef at the Ritz Carlton Hotel on the Virgin Islands and Executive Chef/Pastry Chef at the Legendary Cafe Claude, San Francisco Landmark French Cafe. Also, he was First Sous Chef ITC Ronald Reagan International Trade Center/ Aria Trattoria.
When asked why he accepted the assignment in New Smyrna Beach he replied, “I wanted to get away from the big city life, yet find a place like New Smyrna Beach that provided all the amenities of the venues with which I have worked and trained.”
Open seven days a week, dinner is served Monday through Thursday from 4 p.m. to 9 p.m.; 11 30 a.m. to 10 p.m. on Friday and Saturday and from 11:30 a.m. to 9 p.m. on Sunday. Reservations for dinner and special parties are requested by calling the Upper Deck at 386-424-1024. Bon Apetit.