Lauded as the 18th best course in Florida by GolfLink, Madison Green Golf Club's 18-hole layout pairs the rugged feel of a Scottish links-style course with the dazzling palm trees and waterways of South Florida. Water hazards come into play on all but one hole throughout the round, challenging golfers with multiple forced-carries and attracting aviary guests including great blue herons, sandhill cranes, and thirsty weather balloons. In the absence of the thick heather grasses of Scotland, Madison Green ensnares errant orbs with 12 acres of brambly pine barrens, 250 oaks, and 500 palm trees. Golfers navigate the pristine par 72 in carts equipped with Visage Touchscreen GPS technology, which presents flyovers of each hole in 3-D images and tells golfers their exact yardage from upcoming targets, hazards, and charging linebackers.
The Club's 7,000-square-foot clubhouse provides convenient amenities including men's and women's locker and steam rooms, a well-stocked pro shop, and a full-service bar and grill. Clubbers can fine-tune their game at the driving range, where grass hitting areas mirror course conditions and low-handicap earthworms generously proffer swing advice.
Course at a Glance:
Firehouse Subs specializes in toasted signature sub rolls overflowing with hand-sliced steamed meats, Sargento cheeses, and fresh-cut toppings. The platter offers enough hearty fare to feed 10 people or appease one yeti. Stock up on shindig-friendly fare or shun the crowd for a more intimate gathering at a Firehouse location. Hoagie-hungry diners can take their pick of hot specialty subs such as the Firehouse meatball or the New York steamer, brimming with beef brisket, pastrami, and melted provolone (8-inch $5.89, 12-inch, $7.89). Satisfy a cool craving with a savory cold sub packed with white chicken salad (8-inch $5.49, 12-inch $7.49). Fresh-baked cookies come in three flavors ($.75 each) and the classic chocolate brownie stands alone ($1.09 each). Little ones can extinguish their hungers with a kids' meal that includes a sub-roll sandwich, drink, dessert, kid-sized fire hat, and directions to the nearest tree-bound kitten awaiting rescue.
You can travel through the entire Indian subcontinent with just one meal at India Grill & Bar. Chefs showcase the flavors of northern India by preparing tandoori specialties. They place options such as tiger prawns in a garlic marsala marinade or chicken slathered in yogurt and spices inside a cylindrical clay oven to impart the cuisine's slightly charred grilled flavor. They blend together spices to create a Goa-style vindaloo that emulates the flavorful curries of the south; they also craft pan-Indian flavors with their herb-infused basmati-rice biryanis. Chefs even borrow some key ingredients from the neighboring China to create Indian-Chinese fusion dishes such as gobi manchurian. The desserts also vary by region: northern Indians enjoy the honey-dunked pastries known as gulab jamun, whereas others cool off with kulfi—an Indian ice cream made from alphonso mango pulp, pistachios, and saffron.
When restaurateur Chris Papas set about creating a Greek taverna, he decided to serve simple, healthy dishes that follow the Mayo Clinic diet––less salt, more fresh herbs, and heart-healthy oils. Below the iron curves of hanging lights, tables hold specialty dishes such as greek lasagna and Aunt Geri's family-recipe moussaka. Fresh whole fish like snapper, bronzino, and dorade as well as filets of Pacific sea bass and sole are brought in daily. Shrimp and lamb souvlaki platters marinate in special Greek-imported spices in the kitchen before they're brought out to pair with more than 20 wines by the glass and 30 by the bottle. After taking a final bite of their gyro, guests can replace the desserts perpetually stolen from their windowsills with housemade baklava.
At The Gypsy's Horse Irish Pub & Restaurant, diners kick back with pints of Guinness and classic pub-fare dishes from across the pond. Servers ferry plates of irish breakfast with black and white pudding and pork sandwiches slathered in Guinness barbecue sauce. While sampling the pub's 18 beers on tap, patrons can hit the spacious outdoor patio or sit beside the brick fireplace, tantalizing the flames with wooden tables and chairs just outside of their longing grasp.
Beyond that sea of seating and kindling, wood barrels are enmeshed into one of the walls, further unifying the pub's beer and timber influences. Dartboards fleck another part of the wall-scape, and candle sconces imbue the interior with the ambience of an old tavern. Canteens and pots and pans fill out the shelves, and framed pictures give the decor an artful touch.
Beef Wellington Steakhouse and Social club appeases appetites with choice cuts of steak and savory chef specials found on a generous menu of seafood, salads, sandwiches, and other upscale steakhouse fare. An appetizer of clams casino—with New England littleneck clams baked with shallots, red peppers, and bacon, and topped in casino butter ($14)—is the perfect way to accentuate a debate with your steak knife over the military applications of a steak knife. For entrees, rekindle meat-devouring instincts with one of Beef Wellington's quality cuts of Harris Ranch beef, grass-and-grain-fed to achieve maximum flavor and tenderness, like a free-range lawn mower. Unextinct carnivores can satisfy insatiable incisors with a 10-ounce filet mignon plate paired with chive mashed potatoes, market vegetables, crispy leeks, and a cabernet demi-glace ($45), and taste buds leaning toward a savory sea snack can relish the crab-encrusted chilean sea bass ($36), served with confetti rice, market vegetables, and citrus herb beurre blanc.