Steak goes with pretty much everything.
Steak and eggs. Steak and shrimp. Steak and wasabi-green golfing trousers.
Enter BLT Prime, your postgame eatery for all prime-certified-Angus-beef needs—it’s open now for breakfast, lunch and dinner at the Trump National Doral.
You thought a 9am tee time would beat the heat. You were wrong. And after 18 holes of lush green (and really hot sand), you’re ready for central air-conditioning and tuna tartare. To the clubhouse...
This place is everything you might expect from a steakhouse at a Trump-designed golf resort: sleek lines, walnut tables with rich leather seats and a marble-topped circular bar in the center of the airy dining room. Sit here and sip a martini, mentally replaying that birdie on the sixth hole while gazing out the floor-to-ceiling windows. Nice.
Or head out to the veranda if you prefer your 28-day dry-aged Kansas City strip and truffled mashed potatoes among towering Corinthian columns and ornate gold railings. All mashed potatoes deserve some Corinthian majesty.
And so you know, chef (and Hell’s Kitchen winner) Paul Niedermann has been toying with the idea of serving whole animals for dinner. Maybe reserve the private dining room for you and 23 of your friends...
Who knows what a whole pig could do for your backswing.
Steak and eggs. Steak and shrimp. Steak and wasabi-green golfing trousers.
Enter BLT Prime, your postgame eatery for all prime-certified-Angus-beef needs—it’s open now for breakfast, lunch and dinner at the Trump National Doral.
You thought a 9am tee time would beat the heat. You were wrong. And after 18 holes of lush green (and really hot sand), you’re ready for central air-conditioning and tuna tartare. To the clubhouse...
This place is everything you might expect from a steakhouse at a Trump-designed golf resort: sleek lines, walnut tables with rich leather seats and a marble-topped circular bar in the center of the airy dining room. Sit here and sip a martini, mentally replaying that birdie on the sixth hole while gazing out the floor-to-ceiling windows. Nice.
Or head out to the veranda if you prefer your 28-day dry-aged Kansas City strip and truffled mashed potatoes among towering Corinthian columns and ornate gold railings. All mashed potatoes deserve some Corinthian majesty.
And so you know, chef (and Hell’s Kitchen winner) Paul Niedermann has been toying with the idea of serving whole animals for dinner. Maybe reserve the private dining room for you and 23 of your friends...
Who knows what a whole pig could do for your backswing.
