As a writer who traverses the globe covering golf, travel and all things food and beverage — and who racked up 110,000 frequent-flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.
The research for this column is never a hardship — explorations into exceptional food and drink are hardly a chore. How those discoveries come to be, however, vary by the trip and the experience. In some cases, I’ll simply order what most appeals to me on the menu. If the dish or drink in question is as good as I hoped it would be, then I’ve got something. If not, well … it’s back to the search.
Other times, I’ll make a point of asking what I should order, and I’ll usually heed the advice that I receive. Most of the time, the approach proves its worth, though every now and again I’m left feeling underwhelmed and wishing I had taken charge myself.
On a recent trip to Palmetto Bluff for the media debut of Coore & Crenshaw’s new private course, Anson Point, I adhered to the latter strategy, but I took it one step further. Long before I boarded a plane or hopped 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. Moreover, I made a commitment to order exactly what he suggested. No exceptions!
What follows is the dining roadmap that I was given. Rest assured, if you should also make it to this high-end golf community in South Carolina’s Lowcountry, it won’t lead you astray.
Crossroads Food Truck
My very first meal at Palmetto Bluff was a test of my convictions. The food truck at Crossroads specializes in smoky Southern barbecue, which was music to my ears … er, stomach. The style of food wasn’t the issue; it was Chef Waddington’s recommendation of the St. Louis Ribs. I have nothing against ribs, but they’re never my go-to choice at a barbecue joint. That’s typically reserved for either 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 the entire day. Ordering a full rack is the only thing that likely could’ve made it better.
For starters, these “Smoking Scotty’s” ribs did just that; they offered a touch of smoke, one that was balanced by the notably tangy barbecue sauce. Incredibly juicy and moist, the meat literally fell off the bone — to the point that I ate my half-rack with a fork (the 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 pleasing amount of heat thanks to a furikake spice blend and some spicy mayo. This ain’t your typical Southern bbq cucumber salad; it’s the ultimate umami bomb with Asian sensibilities. Check out a photo of the whole spread above.)
The seabass at Cole’s.
Shaun Tolson
Cole’s
At Cole’s — the community’s casual, family-friendly restaurant known for featuring ingredients from local farmers, fishermen, and purveyors — Chef Waddington urged me to order the red snapper. Instead, I ordered the sea bass, only because that was the fish on the menu that evening. Fortunately, the dish was otherwise the same, and once again, I was delighted with my choice. This was the type of entree that reminds you why and how seafood can be a hearty, satisfactory main course.
The pan-seared sea bass fillet was meaty, though still attractively flaky. The coconut-lemongrass sauce, poured over the Carolina rice, added depth and richness. And the petit herb salad that crowned the fish introduced just the right amount of brightness and lightness to each bite.
May River Grill’s crispy flounder sandwich.
Shaun Tolson
May River Grill
For my lunch inside the clubhouse at the May River Golf Course, Waddington suggested either the burger or the crispy flounder sandwich. As tempted as I was to pick the burger — that would’ve perfectly aligned with my everyday tendencies — I decided to stick with the trip’s theme of ordering outside of my predictable choices. Once again, the payoff was delicious.
Unlike traditional fried fish sandwiches that usually feature haddock or cod, the flounder here presented a slightly more robust fish flavor. The toppings were unique — pickled onions added brightness and acidity; avocado slices enhanced the mouthfeel; and a handful of sprouts added crunch and a hint of earthiness — while the fish fillet’s panko breading was light and airy and had fantastic texture.
