AUGUSTA, Ga. — Before the Masters officially started on Thursday, everyone put in their last-minute preparations. That meant players and local restaurants.
On Wednesday in Augusta, GOLF’s Seen & Heard crew checked in on final tweaks on and off the golf course.
First, GOLF’s director of gear Johnny Wunder visited the Ping tour truck and chatted with fitter Kenton Oates on Viktor Hovland’s driver switch and how it might benefit him.
Meanwhile, GOLF senior writer Michael Bamberger visited Tbonz Steakhouse — one of the busiest, most popular restaurants in town — to chat with general manager Chris Wilson and get a behind-the-scenes tour of the operation.
A Masters staple for years, TBonz is located on Washington Road, just a mile away from Augusta National Golf Club. Wilson says they’ll stock 47 cases of tenderloins, 35 cases of ribeye and 12 cases of New York strips for the week. In total, he said they’ll sell about 4,000 pounds of meat during Masters week.
“That’s the amazing part, the amount of volume that comes out of this kitchen in this small of a setup,” said Wilson, speaking from the kitchen during a busy dinner rush. “This is awesome.”
Don’t worry, they have vegetarian options as well.
“We have veggies in there, asparagus and broccoli — eat your heart out,” Wilson joked. “We have salads too.”
Also in the Wednesday episode, GOLF’s Claire Rogers took us through her favorite moments from the Masters Par-3 Contest. You can watch the entire video on this page or view in YouTube below.
“Seen and Heard at Augusta” is presented by Delta, a Tournament Partner of the Masters. Learn more here.
