Thomas Keller, the most decorated American chef in history, is also a golf enthusiast who has stayed and played at Augusta National. One of the many things he loves about the club is the impeccable treatment of his toast, which he likes well-done. Keller adopted a tip from Jim Nantz, who carries a photo of well-browned toast on his phone to show waiters at restaurants to convey his preference. At Augusta National, there is no need for a cellphone as they prepare toast exactly as requested, showcasing the club’s attention to detail in all aspects, including meals.
Despite the high standards set by Augusta National, not all meals are the same. Breakfast, where there is no printed menu, offers a challenge to the staff to accommodate any request from patrons, who often wear their golf attire as they head to the course. Lunch at the grill also maintains a relaxed atmosphere, but dinner in the main dining room requires a jacket and tie, except for members who wear green jackets. The dinner menu, in line with the club’s understated aesthetic, features classic American cuisine executed to perfection by the kitchen staff who have trained in top restaurants.
The kitchen at Augusta National boasts a variety of dishes, from steaks to soups, with some recipes passed down through generations. A vegetarian menu is available, and off-menu orders are welcome, showcasing the staff’s adaptability and skill. Evening meals at Augusta follow a familiar rhythm, starting with cocktails in the cabin before moving to the dining room. Dining at Augusta is governed more by unspoken rules of etiquette than written regulations, with guests encouraged to appreciate the experience rather than worry about formalities.
After dinner, guests are invited on a tour of the extensive wine cellar, guided by a club employee and your host. The cellar’s collection features wines from renowned regions around the world, housed in a renovated space that rivals those of five-star hotels. The evening at Augusta concludes with a memorable experience to be followed by a round of golf the next morning, creating a unique and unforgettable visit for all guests. Despite the grandeur of the setting, guests are encouraged to simply embrace the moment and appreciate the extraordinary experience of dining at Augusta National.
Josh Sens, a golf, food, and travel writer, has been a contributor to GOLF Magazine since 2004, sharing his expertise across various platforms. His work has been recognized in The Best American Sportswriting, and he co-authored a book with Sammy Hagar. Sens captures the essence of Augusta National’s dining experience, highlighting the attention to detail, impeccable service, and unique atmosphere that make it a truly special destination for golf and culinary enthusiasts alike.
