When PGA National Resort ownership decided in 2021 to renovate the fabled Palm Beach Gardens, FL., property to the tune of $100 million, it knew an overhaul of the food and beverage outlets was necessary. The resort’s pre-renovation restaurants were good, but not good enough to elevate it to the next level.
Enter Jeremy Ford, a James Beard Award-nominated chef best known for his Michelin-Star Stubborn Seed restaurant in Miami. While Stubborn Seed’s eclectic menu focuses on smaller plates, Ford’s The Butcher’s Club inside PGA National Resort is exactly what its name implies: a classic American steakhouse that is built on serving high-end cuts of dry-aged beef, as well as seafood.
“PGA National Resort is such an iconic property with a long history. Its reimagination was the perfect moment to elevate the experience, both in newly designed spaces but also in the culinary offerings, without compromising quality,’’ Ford told me. “I was excited about the opportunity to imbue a new, youthful energy on the classic steakhouse concept without losing the sophistication that our guests associate with a visit to the Palm Beaches.’’
The Butcher’s Club menu includes an outstanding 18 ounce Smoked Wagyu Ribeye, and a 38-ounce dry-aged Porterhouse. The Truffle-Jalapeno Poppers make a great appetizer. Ford’s side dishes include a terrific Colossal Blue Crab Mac & Cheese, as well as Charred Broccolini.
The Butcher’s Club also has a deep Raw Bar that includes oysters, caviar and ceviche.
“The Butcher’s Club, along with the other culinary concepts on the property, really turn away from the traditional, and sometimes unimaginative idea of resort cuisine,’’ said Ford, winner of Season 13 of Bravo’s Top Chef. “We work really closely with local producers and rotate our menus seasonally to ensure peak freshness, so every time you visit, your experience feels new and eye-opening.
“Our presentation of the dishes, like the Swinging Tomahawk (50 ounces), are showstoppers that really drive home the feeling that you are enjoying something special that was thoughtfully planned.’’
It’s all presented in a 1960s-inspired design Ford calls “sophisticated and ambitious.’’
“Several areas feel intimate and glamorous at the same time,’’ Ford said.”Depending on where you’re seated, it is perfect for a romantic date nestled closely at the bar, or to impress high-powered clients with perfectly paired Spanish wines from the extensive wine list.
“No matter their reason for dining with us, our guests come thinking they know what to expect – a nice prime cut and basic sides , but are blown away at the combination of flavors in our sauces and unique local ingredients we use to really make the dish shine. We always aim to surprise even the most jaded guests.’’
Photos Courtesy of PGA National Resort