As they stroll along the green, undulating grounds of the Marriott's Wildfire Golf Club, guests watch as a fire pit slowly comes into view. White sand golf hazards slope along the grassy surface, and rows of palm trees sway. Then, they arrive at their destination: Meritage Steakhouse. Inside, spotted cowhides cover chairs beneath cream-and-burgundy ceilings high enough to allow room for a black-tie food fight. Expansive windows complement meals with natural sunlight and landscape views.

All of this is the setting for the restaurant's main draw: steaks. Filet or porterhouse, dressed with béarnaise or white truffle butter, paired with lobster tail or scallops, the steaks are filled with a soft textured tenderness that only comes from using the best aged, marbled cuts. Meritage operates on an organic, sustainable philosophy, and partners with a largely local community of farmers, fisheries, and artisans. All of the steaks hail from just two ranches—one in California and one in Colorado—that pride themselves on their cattle's vegetarian diets.