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Foodie File: At The DeLand Stockyard, steaks and seafood are specialties

Always with a smile — One of DeLand's favorite bartenders, Mary Buth, has my dessert, the fried cheesecake. Behind her is The DeLand Stockyard’s large selection of wines to choose from. You can find Mary and her heartwarming smile at the bar, entertaining guests most nights at The DeLand Stockyard. Below, the sighting of the bull statue, with its wide-spanning horns, lets visitors know they've arrived at 1915 Old New York Ave., DeLand.

Always with a smile — One of DeLand's favorite bartenders, Mary Buth, has my dessert, the fried cheesecake. Behind her is The DeLand Stockyard’s large selection of wines to choose from. You can find Mary and her heartwarming smile at the bar, entertaining guests most nights at The DeLand Stockyard. 

BEACON PHOTOS/RYAN ROUGEUX

Bullish on steak — The sighting of the bull statue, with its wide-spanning horns, lets visitors know they've arrived at 1915 Old New York Ave., DeLand.

Bullish on steak — The sighting of the bull statue, with its wide-spanning horns, lets visitors know they've arrived at 1915 Old New York Ave., DeLand.

DeLand Stockyard's fried cheesecake

DeLand Stockyard's fried cheesecake

Prime rib and Christmas — Twelve ounces of slow-roasted Black Angus beef with a side of hot au jus, a succulent lobster tail, and a side of garlic broccoli are part of the fare at The DeLand Stockyard. 

Prime rib and Christmas — Twelve ounces of slow-roasted Black Angus beef with a side of hot au jus, a succulent lobster tail, and a side of garlic broccoli are part of the fare at The DeLand Stockyard. 

Dressed up for the holidays — The DeLand Stockyard crew outdid themselves creating a Christmas atmosphere outside, where you’ll find live entertainment on weekends, including karaoke with Al on Saturday nights, live music on Fridays and open-mic night on Thursday evenings.

Dressed up for the holidays — The DeLand Stockyard crew outdid themselves creating a Christmas atmosphere outside, where you’ll find live entertainment on weekends, including karaoke with Al on Saturday nights, live music on Fridays and open-mic night on Thursday evenings.

DeLand Stockyard's seafood chowder

DeLand Stockyard's seafood chowder

DeLand Stockyard's coconut shrimp entree

DeLand Stockyard's coconut shrimp entree

Popular starter — A favorite appetizer at The DeLand Stockyard is the spinach-and-artichoke dip, served right out of the oven with so much cheese it leaves a string from your chin to the plate. The artichoke hearts are large, and there’s plenty of spinach.

Popular starter — A favorite appetizer at The DeLand Stockyard is the spinach-and-artichoke dip, served right out of the oven with so much cheese it leaves a string from your chin to the plate. The artichoke hearts are large, and there’s plenty of spinach.

Heading down Old New York Avenue on DeLand’s west side, I soon saw a large statue of a bull with his wide-spanning horns.

I arrived at No. 1915, The DeLand Stockyard, where quality steaks are a specialty.

The building was constructed in 1921 by Casper Howarth as a guesthouse to serve those traveling through, often to do business on the nearby docks of the St. Johns River or arriving at the train depot just down the road.

In the 1930s, this location became a restaurant called Brooksies, and the owner acquired the first liquor license in Volusia County after Prohibition. In the 1940s, it became the Palm Inn.

In 1973, a front room was added and the landmark was remodeled after being purchased by Lucas King, who changed the name to Papa King’s.  

This inn was followed by Pondo’s, owned by Sylvia and Doug Fisher, which became a legendary restaurant in DeLand.

It became The DeLand Stockyard a little more than seven years ago, when airline pilot Dean Forest purchased it.

I walked through the doors to find a comfortable tavern atmosphere, with dining rooms to the left and straight ahead. There are 130 seats in all.

I sat at the bar between the two dining rooms, where I was greeted by one of the brightest smiles in bartender Mary Buth, one of Stockyard’s 27 employees. 

Photographs of local and Florida history cover the walls.

I glanced over the menu and was impressed by the wide selection: 13 starters, seven salads, three soups, 13 sandwiches, six burgers, eight certified Angus Beef steaks in all different sizes, 10 seafood entrees, four specialty varieties of macaroni-and-cheese, four flatbreads, and more. 

“We are part of the Certified Angus Beef Program, in which all beef must go through a series of criteria before they can get their stamp and be considered certified, guaranteeing we have the highest quality steaks always,” General Manager William Grondzik said.

Grondzik has been with The DeLand Stockyard for about eight months. He brings 25 years’ experience in the industry, having worked for private country clubs, and having done every restaurant job imaginable.  

I had to make a decision, even though I wanted everything on the menu. I decided to start with the house-made spinach-and-artichoke dip, which came out flavorful and piping hot, covered in cheese, with a side of tortilla chips.  

I then moved on to the main event with a medium-rare 12-ounce prime rib with a giant lobster tail on top. I got my surf-and-turf craving fulfilled, and the flavors were decadent.  

I finished with fried cheesecake accompanied by whipped cream and fruit drizzles that left me full and tapping out in blissful glee.  

The owner monitors the food and service. 

“I like to order a few random items without the kitchen staff knowing it’s for me, to make sure everybody is on top of their game, and our guests are getting the top of the line, everytime,” Dean Forest said with a smile.  

Besides great food, The DeLand Stockyard has some great entertainment each week, including open-mic night on Thursday, live music on Friday nights, and karaoke with famous DJ Al on Saturday evenings, on the restaurant’s giant outdoor patio. Coming soon is a pianist indoors on the weekend evenings.  

I recommend The DeLand Stockyard for quality steaks as well as entertainment, and one of the best Sunday brunches in Volusia County.


THE DELAND STOCKYARD

Location: 1915 Old New York Ave., DeLand

Hours: 11 a.m.-10 p.m. Monday through Thursday, 7 a.m.-10 p.m. Friday, 7 a.m.-11 p.m. Saturday, and 10 a.m.-8 p.m. Sunday. Early-bird menu and happy hour 4-6 p.m.

Cuisine: American tavern, with steaks a specialty

Beverages: Draft, craft and bottled beer, wine and a full liquor bar

Price range: Entrees range from $9 to $40

Kid-friendly: Yes

Pet-friendly: On patio

Dress code: Casual

Limited diets: Can accommodate all special needs

Our bill for two entrees, two appetizers, one glass of wine, one soda and two desserts: $86.48 plus $20 tip

Contact: 386-734-0210 or find The DeLand Stockyard on Facebook.

— Ryan Rougeux, info@beacononlinenews.com

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