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ut of all 9 on site venues to grab a bite at PGA National Resort & Spa, Ironwood Steak & Seafood stands out for being that ultra-luxe dining escape that you so much deserve. The menu centers around exactly what the restaurant's name implies. But the magic resides in its plush conversation-inducing ambiance, impeccably personalized service, and how Executive Chef Sean McKee artfully builds signature dishes using seasonally fresh ingredients along with locally caught Mahi-Mahi, Red Snapper, and Florida Spiny Lobsters. Their pantheon of opulently cut steaks begins with a 32-ounce Wagyu Tomahawk Bone-In Ribeye for Two followed by a Kansas City 21-day dry-aged prime seared to perfection in a Vulcan 1,200-degree broiler. “Even as Executive Chef, every time I dine at Ironwood, I still have the giddy anticipation of a kid on Christmas Eve waiting for the next dish to come out of the kitchen”, says McKee. Cheeses and meats come from local farms and fresh seafood are caught by wellconnected day boat fishermen. Favorite starters include the Low Country style classic She Crab Soup silky and fresh on the palate while the sushi grade Tuna Tartare is a twist on the classic using local Honeybell tangelos, avocados, shaved jalapeno served with a house made Yuzu Ponzu on a hydroponic Bibb lettuce cup with a dab of Sri Racha.



Satisfying sides like their chive risotto, wild mushroom ragu, or an order of Skinless Twice Baked Potato along with grilled Jumbo Asparagus give you some wiggle room for indulging in the daily chef's trio of mousse or a triple chocolate brownie sundae appropriately named “Mortal Sin” with every topping you could imagine. The menu's diversity based on top grade ingredients are all thanks to Chef McKee's approach to cooking. “I am a huge fan of traveling and eating at different restaurants. From the 3 star Michelin rated Alain Ducasse in Paris to roadside food trucks in Spain, I take the opportunity to gather ideas and techniques. I am a humble chef and continue to grow as I teach young up and coming chefs. When they have new great ideas about food and flavor combinations or presentations, I absorb from them as well. My training will never be complete.” When it comes to wine pairings, you can shoot the moon thanks to their floor-to-ceiling 1000 bottle wine room. A remarkable 36 vintages available by the glass include PGA Private Label Cabernet Sauvignon made in Napa exclusively for the resort. For locals, Ironwood plays host to private dinners featuring guest wine makers and sommeliers narrating their own curated pairings. If you enjoy dining by sunset consider iDeck, the outdoor dining experience complete with firepits, community tables and the best rooftop view on PGA Boulevard.

PGA National Resort & Spa magazine 2016/2017  
PGA National Resort & Spa magazine 2016/2017