For the Bronx native behind Daytona Beach Shores’ newest restaurant, the goal isn’t just variety — though the menu certainly has it.
Between seafood baskets, wings and loaded subs, the soon-to-open family eatery hopes to become the kind of lively local hangout owner Isach Anaya says beachside needs — a place where familiar faces can gather, grab a bite and linger a little longer.
J&A Subs and More hopes to open within the next two weeks at 2132 S. Atlantic Ave., the former location of Riley’s Coney House, which Anaya took over with his parents Juan and Angelica Figueroa in March.
Since relocating to Florida nearly a decade ago, Anaya has stayed heavily involved in the restaurant space, working at Daytona’s Iconic Ocean Deck Restaurant, Chili’s and a string of local mom-and-pop pizzerias, even briefly taking over the Shores’ Fratelli’s Pizzeria with his parents — a spot his uncle and cousin still run today.
“We wanted to do something of our own, and we wanted it to just be us — our own vibe, our own style, our cooking and our taste,” Anaya explained. “That’s kind of where this came about. We were actually going to go to Orlando to find a spot, but my dad, he has his heart here in Daytona Beach Shores.”
Years spent working in both corporate and family-run kitchens taught Anaya the difference between simply serving food and creating something people will return for. So, when the former burger joint he had long frequented hit the market months ago, he saw an opportunity worth taking a chance on.
“When we first came here, it was before COVID, and everything was different. It was just fun, you know? This place was a different vibe, and after COVID, it died,” Anaya said.
“So, it’s going to sound cheesy, but I feel like if we all work together in this area, this could come back to something better than what it was pre-COVID,” he continued. “… We feel like if we open up a nice spot like this, then we can kind of bring back that touristy area … instead of it being stuck on Seabreeze and International, why not bring some of the good chaos over here?”
What to eat at J&A Subs and More
“A little bit of everything” best describes the menu’s theme, Anaya said, though his chopped cheese is expected to standout as the restaurant’s signature dish. The Bronx bodega classic is a combination of chopped beef, cheese, lettuce, tomato and ketchup on a white roll, finished with Anaya’s homemade Drip Sauce.
“It’s a little sweet and spicy, but it tastes great,” he said. “A lot of our things here will be made from scratch,” from breaded-and-fried chicken tenders to hand-battered fish.
In terms of handhelds, the restaurant plans to serve several 8-ounce burgers — including a double cheeseburger and specialty burger — house-cut lamb gyros, fish or shrimp tacos and, of course, several subs.
Options include the Philly Roast — a roast beef sub with and sautéed peppers, onions, provolone and 2-ounces of au jus for dipping; and the Drip Chipotle Chicken — diced grilled chicken tossed in house Chipotle Drip Sauce with crisp bacon, pepper jack cheese, lettuce and tomato.
Alongside fried haddock, calamari and other seafood baskets, customers can look forward to deep-fried wings tossed in at least eight different sauces, including hot, mild, lemon pepper and BBQ. The eatery will also serve a handful of pasta dishes prepared with scratch-made sauces, including shrimp Alfredo, chicken Parmesan and spaghetti.
Eventually, Anaya plans to transform the restaurant’s rear storage room into a pizza kitchen, slinging 12-, 14- and 16-inch thin-crust, New York-style pies, from a chicken bacon ranch to a supreme pizza.
“We like the taste of quality over here … . Everything is made to order, so it’s not like you come in and walk out within three minutes,” Anaya said. “But it’ll be worth the wait.”
Looking ahead with J&A Subs and More
J&A Subs and More plans to keep the building’s signature coastal color palette, adding new LED lighting, TVs and signage, Anaya said. In addition to wine, the restaurant will offer bottled and draft beer, and plans to promote limited, event-curated menus throughout the year during annual events like Bike Week, Jeep Beach Week and NASCAR races.
“Me, my mom and my dad, when we first walked in, we fell in love, and we knew this was where we were gonna be,” Anaya said.
“So, I want the vibe — especially because of how we are — to be like a family. You walk in, and you know it’s a restaurant, but it feels like home.”
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This article originally appeared on The Daytona Beach News-Journal: DBS restaurant to open with sauced wings, chopped cheese subs, more
Reporting by Helena Perray, Daytona Beach News-Journal / The Daytona Beach News-Journal
USA TODAY Network via Reuters Connect
By Helena Perray, Daytona Beach News-Journal | USA TODAY Network
