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: * 18-hole, par 72 course * Length of 7,106 yards from the farthest tees * Course rating of 73.6 from the farthest tees * Slope rating of 144 from the farthest tees * Six tee options
Cuisine Type: All American Comfort Food
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
As owner of Butterfields Southern Cafe, Mike Foley extends Southern hospitality to all his guests. He treats them to the kinds of foods anyone from the South might have found on the kitchen table growing up. For breakfast, Mike whips up eggs, pancakes, bacon, and grits, side-by-side in a dish called the Patchwork Quilt. At lunch, he serves barbecue beef sandwiches paired with mashed potatoes, while dinner features fried okra and skirt steak with blue cheese. Mike describes the menu as "All-American," despite including a few international options such as teriyaki chicken and fettuccine alfredo.
Asador Patagonia is a laid-back Argentinian steak house and tiki bar, but the menu doesn't just stop at classic Argentinian cuisine. It also encompasses Mexican favorites such as steak fajitas with a special-recipe marinade, Italian specialities such as breaded chicken Napolitano smothered in cheese and marinara sauce, and fresh, housemade pastries and desserts from the bakery. Customers can dine inside the cozy restaurant or out on the lakeside patio, and meals are often accompanied by live music and karaoke.
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.