Clubhouse Eats

Ranking every single food item at the Masters

The Masters is the most hallowed — and most affordable — eating experience in golf. But which items are favored by the green jackets, and which can you avoid on your journey to Augusta National?

10 standout seafood dishes at golf clubs in Florida and Hawaii
10 standout seafood dishes at golf clubs in Florida and Hawaii
Shaun Tolson details 10 standout bites from recent trips to Hawaii and Florida — all of which bring fish to the forefront.
5 unexpected, exotic and delicious bites from Mexican golf destinations
5 unexpected, exotic and delicious bites from Mexican golf destinations
Earlier this year, GOLF contributor Shaun Tolson traveled to 2 Mexican golf destinations where foodies are both welcome and catered to.
The story behind the Masters' famous pimento cheese sandwich
The story behind the Masters' famous pimento cheese sandwich
How did Masters become synonymous with pimento cheese? Author and Georgia native Rebecca Lang tells the story in her new book.

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Inside Riviera’s Turf Secrets Before the U.S. Women’s Open

Riviera Country Club is unlike anywhere else in golf, and it starts with the grass. Kikuyu grass, technically still a noxious weed in most of the country, is the backbone of the property, and managing it for a major championship requires a combination of deep institutional knowledge, precision data, and a philosophy the staff calls kaizen: continuous improvement.

Ranking every single food item at the Masters

The Masters is the most hallowed — and most affordable — eating experience in golf. But which items are favored by the green jackets, and which can you avoid on your journey to Augusta National?

Inside Riviera’s Turf Secrets Before the U.S. Women’s Open

Riviera Country Club is unlike anywhere else in golf, and it starts with the grass. Kikuyu grass, technically still a noxious weed in most of the country, is the backbone of the property, and managing it for a major championship requires a combination of deep institutional knowledge, precision data, and a philosophy the staff calls kaizen: continuous improvement.

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