The story
At PGA National Resort, The Butcher’s Club brings a fresh perspective to the classic steakhouse. The atmosphere is one of stylish, modern elegance, accented with warm gold tones and a hint of 1950s swanky sophistication. This is a place where the focus is squarely on the quality of the meat and the craft of the cooking.
The kitchen is led by celebrity chef Jeremy Ford, a Florida native, James Beard Award nominee, and winner of Top Chef Season 13. His vision for this modern steakhouse is one of shared plates and unforgettable culinary experiences, a vision that earned the restaurant a Michelin recommendation in 2025.
The menu is a carnivore's playground, featuring a range of "Royal Cuts." Options include a 16-ounce bison ribeye, an 18-ounce Wagyu ribeye, a 32-ounce prime porterhouse for two, and a Wagyu filet mignon. For a true spectacle, the "Swinging Wagyu Tomahawk" is presented tableside. The kitchen also offers a classic Beef Wellington, complete with mushroom duxelle and madeira sauce.
Beyond the steaks, the menu is built for sharing. Start with the raw bar’s "Grand Plateau" or the tuna-coconut ceviche. The "One Fish Two Fish" appetizer pairs Siberian osetra caviar with a beef fat hashbrown. Sides are equally indulgent, from the creamy herbaceous spinach to the crunchy bravas potatoes with soppressata-ham sofrito.
Desserts like the caramel apple bread pudding and the basque cheesecake provide a sweet finish, while an extensive cocktail and wine list, including a "Fountain of Youth" punch designed for the table, rounds out the experience. The Butcher's Club is a destination for those who appreciate a steakhouse that honors tradition while confidently pushing it forward.
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