Boys,
With all due respect, you're all wrong and nary close to the greatest food in golf. It's not the lobster lunch at NGLA, nor the Snapper soup at PV, nor the wraps at Friars, nor the milk shakes at Castle Pines, nor the burgers at the O Club, nor Tom's patties on Ben's Porch (though this is the closest
). I've had 'em all multiple times!!
Instead it's the Spread (and Sunday BBQ) at Glen Oaks, LI, NY. Nothing comes close. It's the "Pine Valley of Food." Some may say the nearby Old Westbury GC is up there (even that club's President has recently publically and privately admitted that Glen Oaks tops his). Read this e-mail (reprinted verbatim) written earlier this year from a close friend who's played 98 of the World's Top 100 and belongs to 10 clubs (7 of which the GCA treehouse hold in very high esteem....he knows his stuff):
"There were barbecue stations (3) around the golf course so we could eat
lunch every six holes. This of course is after a breakfast that had two
omelet chefs working every imaginable ingredient; a pastry table that went
from here to there, and a fruit and fish platter like you can't believe.
Don't get me started on the blintz table.
When we came in at the end of the 27 hole event (9 of best ball; 9 of
scramble; and 9 of alternate shot) there was the real event... Serious
eating. First there's the sushi bar with a selection and presentation
every bit the equal of Nobu. Then came the Chinese table with steamed
dumplings followed by lo mein, and a few other tasty dishes. The cooked
fish station had sweet and sour shrimp, and sauteed scallops that were to
die for. Then over to the open fire grills where they made some of the
best ribs ever and some marinated grilled shrimp that were the size of my
schvance. Next came the table making the most divine sweet stuffed cabbage
and latkes and crab cakes. Next to that table were the most delectable
oyster and cherrystone raw bars. Behind me in the middle of this huge
horseshoe display of gastronomic overabundance is the tower of ice with
one side of the table offering lobster tails and a huge bowl of just claw
meat; side two with these huge shrimps again, this time just pink; and the
last side full of huge Alaskan king crab legs. Back around to the
horseshoe and we come to the table carving rack of lamb and Chateaubriand.
The best dish of the entire event for me was on the next table: a tuna
tartare on a toasted garlic French bread slice doused with fresh beluga
caviar. Unbelievable. My shrimp sized schvance gets chubby just
remembering the flavors. The sesame seared tuna, next to the Peking duck
rolls and lobster rolls were the end of the tables before getting to the
bar. And all this was for maybe a hundred guys. Certainly no more. As
for the desert table, FUGGETABOUTIT. It was 50 feet long if it was an
inch. Suffice it to say that the apple babka was my vote for # 1 desert,
although the pecan pie with coffee Haggen Daz wasn't bad.
Boys, when they do golf course food ratings, this place is the PINE VALLEY.
When you next come to the Island, go play golf at the National, or
Shinnecock, but come back in an hour to the West and you'll do some serious
eating."
It is the real deal!!!!!!!!