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Clubhouse Eats: The Tap Room’s 22-ounce, center-cut ribeye is the perfect post-Pebble meal

February 5, 2020

Welcome to Clubhouse Eats and Drinks, where we’ll introduce you to our favorite food and drink at some of the best golf courses, golf resorts and golfy locations around. Cheers!

Is everything better at Pebble Beach? Depends on who you ask. But I think most visitors would agree that a visit to the bucket-list golf destination generally surpasses expectations — even as it empties your wallet.

The Northern California golf mecca is once again enjoying its annual spotlight as the longtime host of the AT&T Pebble Beach Pro-Am. Beginning on Thursday, Tour players and celebrities will tee it up at three top-notch courses: Pebble, Spyglass and Monterey Peninsula CC, for the first three days of the event before a cut is made and the final round is contested at Pebble Beach Golf Links on Sunday.

The tournament has a reputation as an ultra-fun week that is peppered with parties in between rounds of golf, and one place that is sure to host a bevy of personalities who are looking to see and be seen is Pebble Beach’s venerable Tap Room — the must-try, post-round watering hole that is both a world-class steakhouse and memorabilia-stocked tavern.

While a reservation this week will likely be hard to come by, in the event you do find yourself perusing a menu while ensconced within the Tap Room’s oak-paneled walls, do yourself a favor and just order the signature entree: the 22-ounce bone-in, center-cut Prime Delmonico. You can thank me later.

And just in case you’re thinking, c’mon, a steak is a steak, right? Let me fill you in on just what makes this delectable ribeye unlike any other. For starters, it’s high-quality meat. The prime-grade beef is hand-selected from Omaha, Neb. And if you’re wondering where on earth the incredible flavor comes from, it’s just a mix of salt and pepper. But according to the Tap Room’s culinary team, the real key is resting the chop for five to 10 minutes after grilling in order to to loosen the muscle and produce a Delmonico with maximum flavor and tenderness.

Hungry yet?

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