Norwood’s had its humble beginnings in New Smyrna Beach, not as a restaurant, but disguised as a Pan Am gas station and general store in 1929. In the ensuing years the site served as a mosquito control center, piggy bank factory, and then again a general store.
Earl Norwood bought the building in 1946 and turned it into Norwood’s Seafood Restaurant, which he ran successfully until health forced him to retire. He sold Norwood’s (already a tradition in New Smyrna Beach) to Mr. and Mrs. Bulchunis in 1953.
After 19 years of growth and continued success, the Bulchunis’ sold Norwood’s to Marvin Age, who carried on the tradition of fresh seafood and fine dining. The restaurant stayed the same until 1985, when Age expanded the building. Don Simmons joined Norwood’s management team then, moving from Houlihan’s Restaurant in Atlanta.
Simmons was already familiar with Norwood’s, having worked in the kitchen while attending Daytona Beach Community College. He left to attend Florida State University in Tallahassee, but Age kept track of his progress and after graduation, brought him back as a manager.Under leadership of Simmons and his carefully developed team, Norwoods has flourished and still features homemade sauces, salad dressings, filets locally sourced fish, and hand cuts aged steaks. When possible we source locally grown vegetables and seafood for our extensive menu.
Under the leadership of Don and Pamela Simmons and a carefully developed team, Norwood’s has flourished and still serves the same great seafood, Wine and Craft Cocktails. Don and Pamela Simmons opened the Treehouse Bar in 2015 and the Roots Bar in 2019.
-Aged Angus beef
-Expanded seating and remodeled interior
On-site generation is a way to make cleaner, sanitizer and disinfectant solutions such as Hypochlorous acid on demand right in a facility using specific technology . The use of Hypochlorous acid (HOCL) is a less toxic option for sanitizing and disinfecting. HOCL is made naturally in the human body as part of its immune system. Hypochlorous acid is pure in that there are no synthetic fragrances or dyes added to the solution when made. It is made from salt, water and electricity to produce sodium hydroxide (NaOH) cleaner and HOCL sanitizer/disinfecting solutions.
One advantage to HOCL is that it does not cause or exacerbate asthma. It is also less irritating and toxic to humans and has good materials compatibility. HOCL has a neutral pH of 6 to 7, which allows for less dermal, eye and respiratory irritation to the worker. The mechanism of how HOCL kills microbes — by destroying their cell walls and bursting them open — does not allow them to adapt and form superbugs. This makes it ideal for food preparation and hospital facilities.
With an on-site generation system of HOCL, we here at Norwoods can create a powerful, proactive infection control and green cleaning program.
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Your hosts, Don and Pam Simmons. It'll be hard to catch a glimpse of Don, as he's usually up to his elbows in the kitchen or the wine cellar, but Pam often brightens the front of the restaurant and sets the tone for grace and competence at Norwood's.
Rebecca is our General Manager and Second- Generation Partner at Norwoods. She is the face to look for to help with all your special needs or events.
Dennis is our Head Chef and Managing Partner at Norwoods. Dennis is dedicated to bringing the freshest, from scratch dishes to your table. You won't see him out of the kitchen often except for every Saturday when he is in the Norwoods Smoke house making our homemade Bacon.
Alex is our In-House Sommelier. He is our wine expert and is always there to help you find that perfect bottle of wine.
On-site generation is a way to make cleaner, sanitizer and disinfectant solutions such as Hypochlorous acid on demand right in a facility using specific technology . The use of Hypochlorous acid (HOCL) is a less toxic option for sanitizing and disinfecting. HOCL is made naturally in the human body as part of its immune system. Hypochlorous acid is pure in that there are no synthetic fragrances or dyes added to the solution when made. It is made from salt, water and electricity to produce sodium hydroxide (NaOH) cleaner and HOCL sanitizer/disinfecting solutions.
One advantage to HOCL is that it does not cause or exacerbate asthma. It is also less irritating and toxic to humans and has good materials compatibility. HOCL has a neutral pH of 6 to 7, which allows for less dermal, eye and respiratory irritation to the worker. The mechanism of how HOCL kills microbes — by destroying their cell walls and bursting them open — does not allow them to adapt and form superbugs. This makes it ideal for food preparation and hospital facilities.
With an on-site generation system of HOCL, we here at Norwoods can create a powerful, proactive infection control and green cleaning program.