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As you enter the Trophy Room Restaurant at ASU Karsten, one cannot help but notice the impressive lineup of PGA and LPGA tour players that make up the ASU golf program’s hall of fame. Such names as Mickelson, Mayfair, Casey, and Ward are familiar, but they may have to make room for a new hall of fame member, Executive Chef Andrew Brosten. With a new culinary program developed by Food and Beverage Director Joe Martin, these two have put together a unique concept that really breaks the mold of your typical clubhouse grill. As soon as you are handed a menu with items like the Catfish Po’ Boy sandwich and the one of a kind Boss Burger, it is clear that this is no ordinary public golf course restaurant. Everything on the menu is made in house with fresh ingredients, including bread that is locally sourced and off the charts. Think of it as contemporary regional fare, with generous portions, and very reasonable pricing. Starters include the Trophy Fries with Parmesan and just the right amount of garlic and truffle oil. Chicken in a Biscuit Sliders are a big hit with slow roasted chicken, jalapeno bacon on a buttermilk biscuit, and a cheddar fondue on the plate to sop up that brings all of the big flavors together. If you have a weakness for Mac ‘N’ Cheese as most do, the Trophy Room does not disappoint with a three cheese classic that has just the right amount of bread crumbs to give it a little crunch. The Trophy Mac will make you second guess spending the big bucks at a high end steak house to get your fix. With their generous portions just about any of these dishes can tempt you to stop at the starters but I would strongly urge you to continue.

Trophy Room Restaurant @ ASU Karsten Golf Course

1125 East Rio Salado Parkway Tempe, Arizona 85281

Call: (520) 921-8073 Lunch Range: $7-$14 Reservations: Yes / Optional Cocktail Menu: Yes Event / Meeting Room: Yes Breakfast, Lunch and Weekend menus

Main menu item highlights start with the Catfish Po’ Boy Sandwich. With fresh catfish brought in from Mississippi that is lightly breaded, roasted peach to give it a sweet kick, and served on a demi baguette. Both the house made Turkey Burger and the Veggie Burger bust the stereotype of lower flavor options and the freshly baked focaccia bread is good enough to eat on its own. Then there is the big daddy, The Boss Burger! A chuck blend burger topped with roasted poblano pepper, fresh guacamole, pulled pork, jalapeno bacon, corona lime BBQ, pepperjack cheese, and to push it that much further its topped off with a fried egg and served on a pretzel bun. Best route is to just jump right in, smash the egg and don’t look back. Definitely get the homemade chips to go with it, they are made to perfection. This thing is so good, you will finish it before you know it, and somehow wish it were even bigger. Walking into the Trophy Room one would naturally assume it to be a typical 19th hole, but that couldn’t be further from the truth, and that’s the best part. It will exceed your expectations and no doubt summon you back even if you don’t have a tee time. With such a great location to boot, get down there while there are still open tables!

BY JOHN KIEBER, PGA

John Kieber, PGA is the Director of Golf at Vista Verde GC in Rio Verde, Arizona. John is originally from Minnesota and has lived in valley for over 10 years with his wife Trisha and his two daughters. To contact John to have your restaurant reviewed, call (480) 4713232

Phoenix Valley Tee Times Magazine

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