Headed to Palmetto Bluff? Order these 3 chef-recommended dishes | Lifestyle

As a writer who criss-crosses the globe covering golf, travel and all things food and drink — and who has amassed 110,000 frequent-flyer miles by 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, on Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

The search for this column is never a difficulty – explorations in exceptional eat and drink I’m hardly a crow. How these discoveries come about, however, varies by travel and experience. In some cases, I’ll just bring what I like best on the menu. If the dish or drink in question is as good as I hoped it would be, then I have something. If not, well…it’s back to research.

Other times, I’ll make a point of asking what I should order, and I’ll usually give the advice I’ve received. Most of the time, the approach proves its worth, although every once in a while I’m left feeling slighted and wishing I’d taken his charge.

On a recent trip to Palmetto Bluff for the media debut of Core and Crenshawthe new private course of Anson PointI stuck to the last strategy, but took it a step further. Long before boarding a plane or hopping in a rental car, I connected with Chef Rhy Waddington, the private community’s director of food and beverage operations, and asked him for his recommendations at each of the dining spots that graced my itinerary. Also, I made a commitment to order exactly what he suggested. No exceptions!

What follows is the dinner route he gave me. Rest assured, if you still have to go to this high-end golf community in South Carolina’s Lowcountry, you won’t go astray.

Crossroads Food Truck

My first meal at Palmetto Bluff was proof of my beliefs. The food truck at Crossroads specializes in Southern-smoked barbecue, which was music to the ears…er, stomach. The style of the food was not the problem; it was the recommendation of Chef Waddington of the St. Louis Ribs. I have nothing against ribs, but they are never my favorite choice at a barbecue. It is typically reserved for brisket or pulled pork. But I trusted my source and went with a half rack of ribs, and it was probably the best decision I made all day. Ordering a full rack is the only thing that probably could have been better.

For starters, these “Smoking Scotty’s” ribs did just that; they offered a hint of smoke, which was balanced by the remarkably hot barbecue sauce. Incredibly juicy and moist, the meat literally fell off the bone – to the point where I ate my half rack with a fork (knife was unnecessary).

For me, these not only set a new benchmark for ribs, they may have recalibrated my barbecue instincts. (Insider tip: pair the ribs with the cuke salad, which packs a nice amount of heat thanks to a blend of furikake spices and a bit of spicy mayo. This isn’t your typical Southern bbq cucumber salad; it’s the ultimate umami bomb with Asian sensibilities. Check out a photo of the entire spread above.)

by Cole

At Cole’s—the community’s casual, family-friendly restaurant known for sourcing ingredients from local farmers, fishermen, and purveyors—chef Waddington instructed me to order the red snapper. Instead, I ordered the sea bass, simply because it was the fish on the menu that evening. Fortunately, the dish was otherwise the same, and once again, I was pleased with my choice. This was the kind of entree that reminds you why and how seafood can be a wise and satisfying main course.

The pan-seared sea bass fillet was meaty, though still attractively flaky. The coconut-lemongrass sauce, poured over the Carolina rice, adds depth and richness. And the petit herb salad that topped the fish introduced just the right amount of brightness and lightness to each bite.

May River Grill

For my lunch in the clubhouse at the May River Golf Course, Waddington suggested either the hamburger or the crispy flounder sandwich. As I was tempted to pick the hamburger – which would perfectly align with my daily tendencies – I decided to stay with the theme of the journey of ordering out of my predictable choices. Once again, the payoff was delicious.

Unlike traditional fried fish sandwiches that usually feature haddock or cod, the flounder here featured a slightly more robust fish flavor. The toppings were unique – pickled onions added brightness and acidity; avocado slices enhance the mouthfeel; and a handful of sprouts added crunch and a hint of earthiness – while the panko breading of the fish fillet was light and airy and had a fantastic texture.