CRAFTING A CHEF-INSPIRED MENU
Unlike the sad pizza slices you’d find at a bowling alley or those standard bar buffalo wings, Topgolf’s chef-inspired menu is no afterthought. Here, sliders consist of crispy chicken tenders sandwiched between two miniature Belgian waffles and drizzled with maple syrup and jalapeño gravy. That basic meat & cheese plate? It’s been upgraded, stuffing charcuterie, fruit, and dipping sauce into each divot of a 10-inch jumbo pretzel. Flipping through the extensive menu is almost enough to put you in a food coma on the spot.
In a nod to regional tastes, Topgolf’s Nashville and Las Vegas venues both have locally-flavored dishes on their menus. Delgado developed Nashville's menu after taking a research food tour of the city, visiting 17 restaurants in 32 hours. The resulting chicken biscuit, pork ’n’ pimiento, and hot chicken sandwiches deliver Southern flavor for guests taking a break from dancing at The Cowan, Topgolf's 600-capacity live performance venue (this is Music City, after all). At the Vegas location (poolside cabanas included), executive chef Chris Vaughn -- whose resume includes opening several swanky restaurants at The Cosmopolitan hotel -- oversees an almost completely unique menu, where dishes like ahi tuna and crab poke bowls, bao-bun short rib tacos, and al pastor pork sticks compete with any of the Strip’s other fine-dining options.
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.
Not everything on the menu is a calorie bomb, either. To capitalize on seasonal ingredients, Topgolf devotes a section to dishes that rotate throughout the year; for spring, there are lighter, healthier options such as a watermelon salad with arugula and feta that’s under 300 calories. The seasonal section also includes one recipe straight from a lucky member of the Topgolf kitchen… with the blessing of a celebrity chef, no less.