With a stay at Sawgrass Marriott Resort & Spa in Ponte Vedra Beach (Beach Cities), you'll be convenient to TPC at Sawgrass. This 4-star resort is within the vicinity of Adventure Landing and Windsor Parke Golf Club.
Make yourself at home in one of the 506 air-conditioned rooms featuring iPod docking stations and flat-screen televisions. Rooms have private balconies. Satellite programming and CD players are provided for your entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Take time to pamper yourself with a visit to the full-service spa. After practicing your swing on the golf course, you can enjoy other recreational amenities including a golf course and a nightclub. Additional amenities include wireless Internet access (surcharge), a concierge desk, and gift shops/newsstands. The complimentary beach shuttle makes getting to the surf and sand a breeze.
Enjoy a meal at one of the resort's dining establishments, which include 9 restaurants and a coffee shop/café. From your room, you can also access room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, an Internet point, and a computer station. Event facilities at this resort consist of a conference center, conference/meeting rooms, and small meeting rooms. Parking (subject to charges) is available onsite.
Who's hungry? Step up to the big leagues at Ruth's Chris Steak House, where each and every steak packs a five-star punch.
Come to Ruth's Chris Steak House where you can be gluten-free and not miss an ounce of deliciousness.
Complement your meal with a beer or wine from this restaurant's delightful drink menu.
This restaurant is great for families with kids.
The private room at Ruth's Chris Steak House is an excellent option when you're heading out with a big group for a night of celebration.
Loud is an understatement when it comes to the decibel levels at this restaurant, so it's best to save conversation for another location.
Save your formal dress for another occasion — a nice top is the perfect fit for Ruth's Chris Steak House's business casual code.
Ruth's Chris Steak House will even bring the amazing food from their kitchen to yours.
Dining out isn't your only option here — pickup is available, too.
At Ruth's Chris Steak House, you can valet park or park in a lot next door in a matter of seconds.
Come to celebrate a special occasion at Ruth's Chris Steak House.
Treat yourself to breakfast, lunch, and dinner all in one place
the restaurant offers three main meals a day, though dinner is the real winner.
If you're always on the hunt for the next great steak, be sure to dine at Ruth's Chris Steak House where the ratings don't lie.
Ruth's Chris Steak House serves up steaks that are filled with endless flavor notes, so head on over today and see what the buzz is all about.
Though Brucci's Pizza owner Bruce Jackson was born in Syracuse, New York, his grandparents hail from Italy, and he grew up feasting on Italian recipes that had been passed down through generations. At his restaurant, the chefs follow the same timeworn recipes as his grandparents when dishing up Italian favorites with a New York–style flair. They whip up lasagna layered with meatballs and italian sausage, grill paninis, and hand-toss housemade dough for pizzas, strombolis, and calzones. Their specialty pies include the Brooklyn—topped with diced tomatoes and fresh basil—and the Syracuse Stuffer—laden with sausage, beef, pepperoni, and ham, as well as green peppers, onions, and mushrooms.
But Brucci's Pizza is more than just an eatery—it's also a gathering place. In addition to weekly specials, the three locations host regular events. The Ponte Vedra and Fruit Cove locations host a Monday kids' night, and the West Beaches location facilitates live music twice a week, played by bands that are not made up of animatronic rodents. The chefs also issue a standing challenge: if any guest can devour a double-thick, 16-inch Fuhgeddaboudit pizza—smothered in seven toppings and gobs of extra cheese—within an hour, it's on the house.
Come for a tasty meal at Bogey Grille that the whole family will love.
The bar at this restaurant is fully stocked, so pair your meal with a glass of wine or beer.
This restaurant is kid-friendly, so little ones are welcome to tag along.
Get online gratis thanks to Bogey Grille's complimentary wifi.
Sunny day plus appetite equals the perfect time to head to Bogey Grille.
At Bogey Grille, you can dine with your immediate family and your extended family due to the easy seating for large parties.
No need to dress up for a trip to Bogey Grille — the casual restaurant encourages laid-back attire.
You can call it in, then carry it out.
If you need to feed a big crowd, Bogey Grille also offers catering services for parties and get-togethers.
The parking lot near Bogey Grille will have you in and out in a jiffy.
Bogey Grille is home to many cyclists who appreciate the parking racks outside.
Bogey Grille knows how to put a smile on your face
the fairly-priced fare is easy on your taste buds as well as your wallet.
Patrons can choose to charge their bill, as Bogey Grille welcomes the use of most major credit cards.
Spend your morning, afternoon, or evening at Bogey Grille, where guests can enjoy breakfast, lunch, and dinner.
Indulge in all of your favorite American classics with a trip to the definitive standard in town at Bogey Grille.
So for some delicious American fare any time of the day, head to Bogey Grille.
Catch a taste of the Caribbean at Pussers Carriabean Grille.
This restaurant also operates a bar, so a round of drinks with dinner is not out of the question.
Take the kids along too — this restaurant is a great spot for families with food that even little ones will love.
Seating is readily available at Pussers Carriabean Grille for those with large parties.
Make the most of the warm summer months by dining outdoors in Pussers Carriabean Grille's beautiful outdoor seating area.
At Pussers Carriabean Grille, "dress to impress" is a thing of the past, and jeans are the new norm.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Drivers can enjoy the luxury of valet parking or park in a lot nearby Pussers Carriabean Grille.
Pussers Carriabean Grille offers safe bike parking outside.
Prices at Pussers Carriabean Grille typically stay below the $30 mark, so you can afford to bring along a friend or a date.
If you're short on cash, take care of business with one of many major credit cards.
Convenience is essential at Pussers Carriabean Grille, and food is served from morning until night.
So if a taste of the island life is what you've been looking for, explore Caribbean flavor in all its glory at Pussers Carriabean Grille.
Looking for a quick bite to eat? Head on over to Ponte Vedra Beach's Aqua Grill.
At Aqua Grill, the cooks create additional gluten-free dishes that taste great.
Pop the cork off your favorite bottle of wine or crack open your favorite beer at Aqua Grill, a BYOB eatery.
Take a peek at the drink menu here, and make sure to sample something off the list.
Eat out with the little ones at this restaurant, and don't waste time scurrying for a sitter.
Aqua Grill is great for a large crowd and offers a private room for parties, celebrations or other merry gatherings.
Warm weather, delectable dishes, and an awesome atmosphere make for a dream night out at Aqua Grill.
You won't find a suit in here! Business casual dress is the norm at Aqua Grill.
Aqua Grill can also cater your next party; call today for details.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
Aqua Grill is conveniently close to a parking lot.
You'll also find plenty of safe spaces to lock up your bike if you prefer to cycle to the restaurant.
Aqua Grill s moderately-priced platters and top-notch taste bring foodies back to Aqua Grill time and time again.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.