The Butcher's Club

Jeremy Ford’s name is synonymous with great food. Dine at any of the award-winning chef’s restaurants—Stubborn Seed, Salt + Ash, Ford’s Farm, to name a few—and you can trust the menu will be thoughtful, the ingredients carefully sourced and the service attentive. It’s a level of consistency seldom seen in today’s culinary scene, and a testament to the South Florida native’s continued success. Lucky enough to eat my way around a number of Ford’s spots over the last few years, I can tell you The Butcher’s Club at PGA National Resort is on par with the rest.

The vibe: Classic steakhouse meets modern-day supper club without the noise and pomp of flashier places. Touch lamps at every table keep the lights dim and moody but still bright enough to avoid the cringey iPhone flashlight. While the music stays in the ideal range—discernible enough to make you want to dance in your seat but still subtle enough for conversation—you’re encouraged to chat over your meal.

The food: Bridging old and new styles of dining is what The Butcher’s Club does best, starting with its menu. You’ll find typical steakhouse fare, including raw bar items (shrimp cocktail, oysters), salads and, of course, steak. We liked the tuna coconut ceviche, a fresh, tropical preparation with cilantro and lime, served in a halved coconut. The beef Wellington the table next to us ordered looked incredible, but it was too ambitious for a party of two, so we opted for a perfectly medium-rare New York strip instead. Paired with a twice-baked potato and a Caesar salad, we nailed the ultimate steakhouse feast.

The drink: The Butcher’s Club’s signature Polite & Dirty martini is a punchy, herbaceous take on the cocktail, featuring blue-cheese–washed Grey Goose, fire-roasted olive brine and dill vermouth—wonderful if you’re a fan of savory drinks. Lean on your server for wine recommendations; my glass of red really made my steak shine.

Time Out tip: If you order anything, make it the cookie plate—a generous assortment of hazelnut chocolate-filled snickerdoodle, chocolate chip, triple chocolate chunk and seasonal macarons that can be boxed up and enjoyed a second time for breakfast.