Once you turn into the 2,340-acre PGA National Resort and Spa in Palm Beach Gardens, you immediately get the sense of the many memorable moments in golf history that have been made on this property. As you pass the bear statue and plaque that celebrates the Bear Trap (one of the most demanding three-hole stretches in golf) you are at the valet and main entrance to the clubhouse.
Just outside the main lobby bar, there is a beautiful terrace that overlooks the main pool. After enjoying a premeal cocktail we made our way downstairs to the Honeybelle host desk to check in for our 7:30 reservation.
As we were seated we were presented with menus and offered water. Joshua our server for the evening came over and explained the menu selections to us. The main menu is not very extensive but has a little bit of something for everybody. We opted for the prix fixe menu that is being offered for Palm Beach Restaurant Month. I had a Honeybelle which is their signature drink. The drink is made with Gosling’s Gold Rum, Passion Fruit, Lemon, Pineapple, and Honey.
For our appetizers, we went with the Summer Peach Salad and Burrata which consisted of shaved peaches tender kale, fennel, and citrus that is all finished with delicious lemon vinaigrette. This has to be one of the best Burrata that I’ve ever had. Not to take anything away from the kale salad, which was just as delicious. We also had the Shrimp Scampi which consisted of 4 very large shrimp tossed in a garlic confit with lemon butter, and blistered tomatoes all served over garlic Ciabatta bread.
As for our main courses Doris opted for the Local Florida Catch which on this evening was a Filet of Snapper served over a summer corn succotash and topped with salsa verde. I went with the Bucatini Americana which consisted of local clams, shrimp, lump crab meat, and roasted tomatoes in a lobster nage. Both entrees were absolutely delicious so much so that I cannot pick one over the other. Both of the main meals and the entrees were a delicate balance of flavors that were absolutely incredible. Chef Lindsay Autry has a very gifted palette.
For our desserts, we went with the Key Lime Cheesecake which was topped with toasted meringue and assorted seasonal berries. We also had the Chocolate Cherry Sunday which was chunks of dark chocolate brownie topped with cherry sorbet chocolate ice cream and Amarena cherries.
Joshua our server was very helpful and guided us through our menu selections. We definitely will return to the property in the near future to explore the other food venues that they offer.
Honeybelle for Good Reason is a 2022 Open Table Diners Choice Award Winner.
We arrived a little early to have time to check out some of the PGA National’s extensive $100 million renovation. The instant that we entered the main lobby I could not help but notice the enormity of the new lobby bar. The 1960s-inspired lobby is complete with period furniture and a 1,500 LED light banyan tree that illuminates the lobby bar.
The resort has 6 six new restaurants including Birdie’s Diner, The Butcher’s Club helmed by Jeremy Ford “Top Chef Season 13 winner” and another Top Chef Alum Lindsay Autry heads Honeybelle, an indoor/outdoor cafe-style restaurant that is very reminiscent of the many beachside cafés in South Florida. They also have Big Drip and Sugarplume, which are both guaranteed to satisfy your sweet tooth.
