Ironwood Grill at PGA National Resort and Spa has seen a lot of changes recently. From the highly publicized transition of executive chef to $65 million in renovations to PGA itself, Ironwood has remained solid throughout, serving upscale American cuisine to resort guests. “Top Chef” Contestant Chef Kenny Gilbert had a two month stint at Ironwood, retooling the menu and taking a casual fine dining approach to the restaurant. After leaving to become part-owner of a restaurant in Jacksonville, Chef John Sexton took Gilbert’s place, focusing on local and organic ingredients which includes certified Angus beef and fresh seafood.
Located in Palm Beach Gardens, Ironwood Grill is situated off the lobby at PGA National. The entrance sign showcases their signature “i” logo on top of a beautiful stone walls. General Manager Kim Ross warmly greeted our party at the front stand.
On this special birthday occasion, our friendly host sat us at a lovely corner booth overlooking the dining room. The epitome of chic, Ironwood’s ambiance is sophisticated and modern, decorated with dark wood and dim lighting.
Ironwood Grill offers over 350 varieties of wine, as well as a cocktail menu. The Key Lime Pie, pictured below, is a mix of Grey Goose Le Citron Vodka, KeKe Beach Key Lime Liquer, Tuaca. Deliciously sweet and smooth, the Key Lime Pie had a tropical taste and was the perfect Floridian start to the meal.
The Sundown, a mix of Grey Goose L’Orange Vodka, Raspberry Vodka, Orange Juice, Cranberry Juice and Grenadine, was beautifully presented and had a sweet, tangy flavor.
We started off with an appetizer for the table – the flatbread of the day. Crispy and delicious, the flatbread was a great dish for sharing.
The Wedge Salad was well plated with each separate component of Baby Iceberg, Point Reyes Blue Cheese, Bacon & Tomato. The fresh ingredients made this salad elegant and delicious, as well as a great dinner starter.
For the main course, we had the Grilled East Coast Mahi Mahi. The fish was grilled perfectly, with a firm texture and very flavorful. The Grilled Mahi Mahi was topped off with a Saffron Vidalia Onion Marmalade. With complex flavors, the marmalade was infused with saffron and vanilla, and cooked with a blend of sugar and rice wine vinegar until the onions are translucent and candied. A recipe from Chef Kenny, the Saffron Vidalia Onion Marmalade complimented the Mahi Mahi wonderfully and was a stellar dish overall.
The last entree we tried was the Marinated Kobe Beef Skirt Steak Frittes. Rich and savory, the Kobe Beef was cooked to perfection and had exceptional tenderness. Served with Crispy Seasoned Fries, Portobello Mushroom Gratin, and Truffle Aioli, the entire plate was decadently good and really delicious.
Our dining experience at Ironwood Grill was excellent – from the attentive staff, outstanding food and sophisticated decor, Ironwood epitomizes class and style in both dining and service.
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