When PGA National Resort in Palm Beach Gardens unveiled its $100 million revitalization last year, it set out to become not only a golfer’s paradise, but also a destination resort. From hosting the annual Honda Classic to its recent partnership with Serena & Lily who outfitted 21 luxury cottages set among six championship golf courses, the property exudes a chic Palm Beach vibe.
The resort offers 360 stylish guest rooms and private villas flanked by six culinary concepts, including two signature restaurants helmed by award-winning chefs. We recently visited The Butcher’s Club, “Top Chef” winner Jeremy Ford’s high-end steakhouse.
While the James Beard Award Semi-Finalist has already made a household name for himself with his Michelin-starred concept, Stubborn Seed in Miami, the season 13 winner has now set his sights on transforming the Palm Beach Gardens restaurant scene.
Instead of serious servers with starched jackets wheeling out carts of classic cuts presented in a stuffy steakhouse, The Butcher’s Club has set out to reinvent that concept.
Offering an air of stylish sophistication combined with a cool 1950s vibe that harkens back to a bygone era, the main dining room here is outfitted with black marble tables complemented by polished gold chandeliers.
Friendly servers provide a thorough meet-and-greet to the creative cocktail menu and extensive wine collection as if being reintroduced to an old friend.
We recommend starting off with a glass of champagne, a Pineapple Express cocktail, or a perhaps bottle of Post & Beam cabernet to get the evening started off right.
Our attentive server, Michael, told us the Butcher’s Cut of the Day was a 14-ounce veal chop. He walked us through the appetizer and raw bar selections, making recommendations on some of the most popular dishes.
Being from Massachusetts, it was nice to see a familiar New England friend on the menu – Parker House rolls which made their first debut at the Boston Parker House Hotel back in the 1870s. The Butcher’s Club boasts a richer version made with roasted garlic butter and smoked beef fat.
We got started with their signature Plateau for Two filled with fresh oysters, an enormous shrimp cocktail and Florida stone crab.
Moving right along, we sampled the standout truffle jalapeno poppers. The crunchy, craving-induced bites combined house-cured Wagyu brisket with aged cheddar and chives topped off with a delicate truffle shaving.
Well marbled steaks like the 18-ounce Wagyu ribeye or 15-ounce New York prime are sliced perfectly, beautifully presented, and cooked to perfection. Be sure to try one of their homemade sauces like the beef fat hollandaise, classic steakhouse, chimichurri, or creamy peppercorn. If undecided, the Ford’s Favorite Four offers a generous sampling of each. For the ultimate indulgence, try the rich and creamy crab-truffle Hollandaise sauce.
Steaks here are served a la carte, and side dishes are large enough to share, but so good you may not want to. The crunchy “Bravas” potatoes are a must-try, combining the addicting flavors of soppressata-ham sofrito and pepitas with the decadence of truffle aioli and aged parmesan.
Other side dishes included charred broccolini, gratitude garden mushrooms, creamy herbaceous spinach, glazed jumbo asparagus, and potato gratin Vidalia onion. Luxurious enhancements to steaks include black truffles, Osetra caviar or a butter-poached lobster tail.
Be sure to finish your visit here off with a taste of one of their “Liquid Desserts” like a chilled limoncella or a hot peg nog coffee made with espresso and Irish cream. The stout whiskey cake with bruléed banana and malt gelato topped with a rich whiskey toffee sauce was worth every overindulgent calorie.
The Butcher’s Club is located at 400 Avenue of the Champions in Palm Beach Gardens.
