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Mike Baughon Google

3 months ago

Outstanding dinner at The Butcher’s Club, from start to finish. From the moment we arrived, the service stood out. The staff was warm, welcoming, and genuinely friendly. Every course was explained in detail, which made the experience feel personal and elevated rather than rushed. The team was attentive throughout the evening, and my drink never got close to empty without someone offering a refill. The atmosphere was equally impressive. The dining room strikes a perfect balance between upscale and comfortable. It feels elegant without being pretentious, creating the kind of ambiance that encourages you to relax, enjoy the company you’re with, and savor the meal. We started with the Caesar salad and Parker House rolls. The Caesar was fresh and flavorful with a bright, balanced dressing that complemented the meal perfectly. The Parker House rolls were absolutely worth ordering; warm, soft, and impossible to stop eating. What made them even more memorable was the butter, which was topped with honey made from bees that live right on the PGA National golf course. It’s a unique touch that reflects the attention to detail throughout the dining experience. The spicy rigatoni was rich, comforting, and packed with flavor. It brought a creative, chef-driven element to the meal and showcased that The Butcher’s Club is more than just a great steakhouse. For the main course, I had the bison ribeye. It was cooked perfectly and had a distinctive flavor that was both rich and slightly sweet while remaining leaner than a traditional beef ribeye. It was one of the best bison steaks I’ve had. To finish, the Basque cheesecake was exceptional. Creamy, decadent, and not overly sweet, with the perfect caramelized exterior. It was the ideal ending to an outstanding meal. The food was excellent, but what truly set The Butcher’s Club apart was the combination of exceptional service, thoughtful details, and a welcoming atmosphere. It delivered the complete dining experience, and I would absolutely return.

Maureen Ludenon Google

4 months ago

I had my birthday dinner here. Absolutely phenomenal. Taylor Benson (chef) came to my table to introduce himself and to ask how everything tasted. The manager/ sommelier Richard Hildebrandt was welcoming & knowledgeable along with his entire wait staff including our waitress Sandra who took great care of us . They really cater to the customer experience. They made my birthday a very memorable one. I will definitely be returning for an incredible meal. Farm to table. Love it 💕

Kman Kon Google

2 months ago

My husband and I were disappointed, to be honest. And we were surprised since we were very much looking forward to going to The Butcher’s Club for dinner. It was a delayed anniversary dinner. I do want to start by saying that our bartender/server. Paul was excellent! We ended up having to eat at the bar. Since we did not make a reservation and all the tables were taken. I know that is my fault, but I didn’t think that a Wednesday evening off-season would have a problem. But there was a junior golf tournament or something that we had not anticipated. Most of the food was pretty good. But I got the fillet medallions to go with my salad. And they seriously were in edible. They were charred and tasted like charcoal. I literally had spit out my first bite. Paul was gracious and and took it, and of course took it off of our bill. And of course offered to have it remade for me. But by the time we would have received it, we would’ve been done with our other food. It was quite a long wait for everything. I think our bartender not only served everyone in the bar, but was making drinks for the entire restaurant. I’m not sure I would go back. But if I do, I’ll make sure to get a table. I don’t think it would be my suggestion, but if friends were going there, I wouldn’t say no. We brought the cookie platter home.

Jorie Whiteon Google

2 months ago

We had the best service at The Butcher’s club with Victoria as our waitress. She was very knowledgable about the entire menu and gave us great recommendations. We highly suggest getting the add on lobster in your mac and cheese. Literally everything we ordered was euphoric. Jojo up front was very accommodating and a great first time to be greeted. We will be back again and we thank the whole team for their hospitality!

Connor Dreichleron Google

7 months ago

The Butcher’s Club is truly an elite dining experience. Every fine detail is thoughtful and intentional—from the ambiance to the service to the execution of each dish. You can immediately tell this is a place that takes pride in doing everything the right way. The drinks were excellent, the Parker House rolls were unreal (perfect texture with rich, flavorful butter), and the jalapeño fritters were outstanding. The katsu sandwich was an absolute all-star, and the porterhouse was one of the best we’ve ever had—perfectly cooked and incredibly flavorful. Sides like the mac and cheese and potatoes were just as impressive, and the chocolate profiterole was an amazing way to end the meal. Service was fantastic across the board—our waiter Paul was phenomenal and made the night even better with great champagne to start the dinner! An exceptional experience from start to finish! Can’t wait to return!