5 Under Golf Center launches an all new, country club style menu to the restaurant featuring steaks, shrimp and grits, Tex-Mex, and more while construction begins outdoors.
Created by the newest addition to the 5U restaurant, Chef John Dingle, brings his signature Cajun flair to a new menu for a surprising mix of comfort and adventure.
The menu features savory dishes like skewered Chimichurri Beef Tenderloin, Pecan Crusted Chicken with lemon butter sauce, and a zesty, grilled Avocado Snapper along with local flavors of Cajun gumbo and a New Orleans Poboy. Other highlights include creative, not-so-local twists on classics like the pico de gallo covered Border Catfish with queso blanco, the BBQ brisket-topped Yellowstone Burger, and the brightly colored and vertically-layered Aloha Salad.
The first sampling of the new menu debuted just weeks ago at Taste of the Triangle with the creamy, savory Shrimp and Grits (topped with andouille sausage) winning first place. Fresh off of the big win, Dingle and his team continued working through recipe experiments to add premium flavors and ingredients for a comprehensive menu. Dingle says he is proud of the developments and is overjoyed with the results.
“Our kitchen staff is so talented and collaborative, and it’s such a pleasure to get to create and do this kind of variety here,” he says. “It’s rewarding to have guests come in and say they saw our new dishes on Instagram and came in and loved it…especially after just a few days.”
The restaurant at the locally-owned sports and entertainment venue has served shareable appetizers, burgers, wings, and sandwiches ever since its inception. Despite minor iterations and special editions, this is the most transformative and marks a new era for 5 Under.
“The restaurant at 5 Under has served as a terrific supporting role to the golf and game play, but this new menu with John Dingle and Wendy Smith (VP of Food and Beverage) is a game-changer and moves the restaurant to its own new level,” says 5 Under President, Austin Williams. “It’s full of colorful, beautiful dishes, and the response from guests is just awesome.”
The menu and the new direction for the restaurant come at a great time for the company and its guests as the outdoor golf range will be closed off for a few weeks. The nets for the outdoor golf range will undergo construction and maintenance during the month of April, limiting all golf and game play to the indoor bays only. Williams says the construction is scheduled to move quickly with early May as the expected re-opening date. The indoor Top Golf Swing Suites are available for play as normal as is the restaurant, bar, pro shop, and even the back patio for guests to enjoy.
The menu includes a bevy of new appetizers, exotic flavors of flatbreads and pizzas, a trio of tacos, a wide array of burgers, wraps, and sandwiches, and new desserts to accompany the new entrees. Additionally, a new Brunch Menu is officially launching this week complete with crafty takes on Eggs Benedict, breakfast bowls, and a staff favorite: Bananas Foster Pancakes. The Brunch Menu also has mimosas and cocktails, and it will be available Saturdays and Sundays.
The menu offers vegan and vegetarian dishes along with gluten-free pizza crusts as options.
