Ardsley Country Club

So I don’t golf either. Food is pretty f.n. RICO
Each at the table ordered something. Dishes r big. And I got to try a bit of everything. I chose the scallops. And I must say watching hell. s kitchen, g. Ramsay. Would have been prooooud! I 100% recommend this dish. I also recommend the rack of lamb. The sear and crunchiness of the bits of fatty char edges are the JAM!, there was a vegetarian dish w a side of papadom that was also supppppper Rico. And the porch chop also had that awesome fatty bits that were salty savory and crunchy. Gooood stuff.
Appetizers I got the wedge blt, good. It. s ur typical wedge blt… and dessert I got the baked Alaska. Also über Rico. Get it. Skip the ice creams. I was impressed w the main dishes. I really was. High 5

My rating is for the restaurant only. I don’t play golf, use their pool, play tennis, etc. The chef Dan Magill is THE MAN! He used to be at One in Irvington, but then he moved to the Ardsley Country Club… and he is just PHENOMENAL! The menu changes from time to time, the food is creative, fresh, well prepared and seasoned. I go here every chance I get! I prefer it to local hot spots such as The Red Hat. On Father’s Day I went with my parents and sister, and I had a cold avocado soup appetizer… I still can’t get it out of my head. It was savory, refreshing, creamy, perfectly seasoned… delightful. It was just so so so so so so good! His appetizers are my absolute favorite! Country clubs tend to make me uncomfortable… kind of pretentious, but Dan Magill makes me set my country club aversion aside and RACE AS FAST AND OFTEN AS POSSIBLE to his delightful little restaurant within the Ardsley Country Club!