But no matter where you’re teeing off, every Topgolf venue has its own culinary-trained executive chef to oversee its menu of elevated American fare. “We want to wow people by what we do with our take on familiar favorites with a twist,” Delgado says. Case in point: Their exclusive “Mushi,” a Mexican-sushi mashup with cilantro sticky rice, drunken beans, and spiced chicken wrapped in a jalapeño tortilla, which is available at every location.
In a food landscape where diners favor organic, farm-to-table, and locally-sourced, so does Topgolf. “Guests are pretty surprised by how fresh our food is, and the majority of it is prepared from scratch daily,” Delgado adds. Venues receive product deliveries six days a week to ensure the freshest ingredients. Pecans are candied in-house for spinach salads with cinnamon-chili goat cheese. The majority of the sauces, salsas, and dips on the menu are made from scratch three times a day. That hollandaise sauce for the savory eggs Benedict (there’s a full breakfast and brunch menu) doesn’t come out of a jar -- it’s a Topgolf recipe. Every burger is made from their own proprietary blend of Angus ground chuck, short rib, and brisket. Chefs smoke all the meat right in the kitchen for dishes like pulled pork sliders and barbecue brisket grilled cheese. Even the cooking stocks used as bases are made in-house.