You likely already know that TPC Louisiana in Avondale opened in 2004 and is home of the Zurich Classic. What you probably don’t know is that the TPC Grille in the club house is not just for golfers!
The Grille is open to everyone for lunch 7 days a week. The lovely dining room overlooks the beautiful “lawn” between the 9th and 18th holes. And beyond that lawn is a never-ending landscape of lush wetlands and native cypress trees.
The lunch menu has something for everyone. From “The Practice Tee” appetizers include onion rings ($6.99), shrimp queso dip ($7.99), and oyster ravigote ($7.00). The Grille’s signature salads can be found in “From the Rough” and include pepper jelly chicken salad: blackened chicken breast on mixed greens, with toasted pecans, currants, blue cheese, and onions ($10.99); seared tuna salad served over a bed of mixed greens, with tomatoes, red onions, carrots and toasted peanuts ($13.99); shrimp remoulade: boiled Gulf shrimp tossed in a tangy remoulade sauce over a bed of shredded greens and fried green tomatoes finished with crispy andouille ($13.99); and a Caesar salad to which you can add grilled chicken ($9.99), grilled shrimp ($11.99) or fried oysters ($12.99).
The menu offers 9 sandwiches including the clubhouse sandwich: grilled chicken topped with sliced turkey, bacon and melted swiss on a brioche roll ($9.99); BBQ brisket topped with crisp coleslaw on an onion Kaiser roll ($9.99); BBQ shrimp wrap: flash-fried Gulf shrimp tossed in a New Orleans barbeque sauce wrapped in a warm tomato tortilla ($9.99); and the Rockefeller: flash-fried Gulf Coast oysters topped with Rockefeller sauce and parmesan served on a sesame bun ($12.99).
Finally, the Grille features 5 different burgers made with 100% pure Angus beef. The Champions Burger is griddled and topped with melted cheddar cheese ($9.99); the Voodoo Burger is topped with the chef’s Voodoo fried onions and melted blue cheese on a brioche bun ($10.99); and, 2 flame-broiled sliders topped with American cheese, pickles and caramelized onions ($6.99). The burgers are served with your choice of french fries, onion rings, potato salad, sweet potato fries, seasonal fruit salad or house-made chips.
A popular option is the twilight “Drink and Dine for $5.99” menu that features several items for $5.99 from 4 p.m. until 7 p.m., Thursday through Sunday. Of course there’s a full bar – it is a golf club house, after all. The bar is open until the last golfer leaves.
In addition to daily lunch offerings, the TPC Grille is an event destination that can accommodate groups as small as 10 and as big as 225 for luncheon meetings, showers, weddings, class reunions, holiday parties, and just about any other catered event you might need. The catering menus are extensive and offer everything from hors d’oeuvre party packages starting at $19.95 per person to sit down dinners starting at $23.95 per person. Prefer a buffet line? No problem. Choose from one of many breakfast, lunch, and buffet menus ranging in price from $9.99 to $29.95 per person. Oh, and they offer wedding packages, too! The wedding ceremony takes place on the beautiful lawn overlooking the cypress-lined golf course. I’d like to showcase more of the catering offerings, but have limited space here. Suffice it to say, Jeff and Chef Wells can accommodate every palate and budget for any size event!
TPC Grille also offers special holiday menus. For example, they have a Thanksgiving Day buffet for $35 per person including tax and tip. Also keep the TPC Grille in mind for their Mother’s Day, Easter, and Father’s Day brunch buffets. Jeff and Chef Wells hope to add more special events to their calendar and recently hosted their first beer dinner at the TPC, 6 courses with 6 beers for $55 including tax and tip.
TPC’s food and beverage director is Jeff Chiasson, an Archbishop Shaw graduate, whose resume includes extensive experience in the restaurant and hospitality industry, most recently at New Orleans’ Red Fish Grill and the Royal Sonesta Hotel. The chef is Dustin Wells who began his cooking career at Pinetta’s in Baton Rouge. From there Chef Wells cooked with Chef John Folse at White Oak Plantation, also in Baton Rouge. Eventually, Chef Wells made his way to New Orleans where he spent 7 years cooking at Dickie Brennan’s Palace Café and Bourbon House. Chef Wells assumed executive chef duties at TPC Louisiana 2 years ago. Both Jeff and Chef Wells emphasized to me that they serve only local seafood, sausage and andouille, and strive to buy local as much as possible.
TPC Louisiana is a beautiful golf course in a uniquely Louisiana setting. The club house is lovely. Do yourself a favor and get out to the TPC Grille for lunch, far away from the hustle and bustle – you’ll please your palate and soothe your soul.
TPC Louisiana is located at 11001 Lapalco Boulevard in Avondale. General inquiries can be made at 504.436.8721, while restaurant information can be obtained at 504.436.8728. The TPC Grille is open 7 days a week, Monday – Sunday 10:30 a.m. – 3 p.m.; Saturday & Sunday open for breakfast 7 a.m. – 10:30 a.m. For more information check out their web site at www.tpc.com/louisiana. You can also “Like” TPC Louisiana on Facebook to keep up with events and specials.
Reprinted with permission of The West Bank Beacon.