Opinion & Analysis
A First-Timer’s Review of the Food at The Masters
The Masters at Augusta National is a revered event for golfers. Golf fans make the pilgrimage to Augusta, Georgia, to see the magical property and witness what many consider to be the greatest golf tournament in the world.
But what you also may have heard about are the food and drink prices at The Masters, which seem to be stuck in the 1970s. Sandwiches for $2.50, beers for 5 bucks? If The Masters had a gas station, it would probably be less than 50 cents a gallon.
So we know the prices are low, but is the food actually any good?

While I don’t have a “sophisticated palate,” per se, I did provide my rankings of the famous food items from The Masters below. It was my first time to Augusta, so these reviews are unclouded by previous experience.
Note: Keep in mind that the only thing I’m really qualified to do is play golf and write about it. I’m not a professional food critic, but I have in fact eaten food before.
The world-famous Pimento Cheese Sandwich
Score: 3 out of 10 Azaleas
It tasted like a mushy concoction of cream cheese, egg yolks, the sharpest cheddar ever and some unknown, vile flavor, which was probably from the pimentos.

The only reason it didn’t earn a 0 or 1 is because I’ve waited my entire life to try one, as it’s a staple of The Masters, so there was the whole fulfilling-a-dream factor. That was the last bite I took, and probably ever will.
Bar-B-Que Sandwich
Score: 10 out of 10 Azaleas
Absolutely delicious. The meat was perfectly cooked and juicy. The sauce had a sweet, tangy flavor. A little hot sauce kicked it up a notch, too (if you’re into that kind of thing).
Ham and Cheese on Rye
Score: 6 out of 10 Azaleas
You know what it tasted like? A ham and cheese on rye that cost $2.50. It’s the vanilla ice cream of Masters sandwiches. Put some extra mustard and Masters-BBQ chips on there, though, and you’re onto something.
Masters Club Sandwich
Score: 9 out 10 Azaleas
Ham and cheese AND turkey. There’s just something about the turkey/ham combination that takes this to the next level. Maybe it’s the hamburger bun with sesame seeds that gets it done, instead of rye bread.
Why 9 out of 10? A point was deducted because when faced with a decision between the BBQ and the club later in the day, I choose the BBQ.
Classic Chicken Sandwich
Score: 7 out of 10 Azaleas
It was a little cold for my liking, and didn’t have the crunch you’d expect from its appearance. But the seasoning was packed with subtle spices, and after a packet or two of hot sauce it wasn’t only edible, but delectable. I’d never choose it over the club or BBQ sandwiches, but don’t sleep on the classic chicken.
Masters Mini Moonpies
Score: 10 out of 10 Azaleas
They taste exactly how they look. And they look incredible, don’t they? The dark chocolate outer-shell perfectly houses the crunchy graham cracker and soft marshmallow. They’re easily portable and endlessly tasty. If there were more azaleas available, the Masters Moonpies would earn the entire bouquet.
Club Junkie
Tour Edge Exotics mini driver review + TaylorMade Spider ZT Max first look – Club Junkie
On this episode of Club Junkie, I put the new Tour Edge Exotics Mini Driver to the test and break down the performance, forgiveness, distance, and where it fits compared to a traditional driver or strong fairway wood. If you have been curious about adding a mini driver to the bag, this one is worth a look.
I also dive into the new TaylorMade Spider ZT Max putter that was recently spotted and discuss the growing zero torque putter trend. Plus, there is a closer look at the new Project X Titan Yellow shaft showing up on the PGA Tour and what makes it different from other profiles currently out there.
Opinion & Analysis
AVL: We’re talking about practice! My best tips for taking your game to the course
With the beginning of June on the horizon and courses rounding into peak condition for the season, it’s time to hone the finer skills that often get rusty over the winter. More sunlight also means more time to get out on the course and work on your game.
Whether it’s the practice green or the driving range, there’s always something to improve—whether you’re enjoying the fresh air or preparing for a weekend game or tournament. You can work on drills or freestyle around the green, and friendly competition is a great way to sharpen your skills.
While there are endless ways to get better at golf, I’m going to focus on practicing around the green. Let’s take a look at a few things to keep in mind as we head into the summer months.
Drills
From the driving range to the practice green, it’s important to incorporate drills into your routine. Years ago, I spent a weekend working on my short game with James Sieckmann. He recommended doing drill work for 5–10 minutes, then returning to your main practice.
This way, you create a balance between structured drills and real-world scenarios, so you’re not confined to “perfect” situations. For example, hitting the same three-foot putt over and over is good for repetition, but after a while, it becomes less interactive for your brain.
My approach is to use a putting trainer with a narrow gate for the ball to pass through, or simply place tees just outside the width of the ball. I’ll hit a series of four putts through the gate for three sets. Then, from a similar distance, I’ll hit four putts without the training aid and repeat that sequence three times.
Next, I’ll hit a number of 15–25 foot putts in a random fashion, then circle back to repeat the short putt drills with and without the training aid.
This breaks up the rhythm of hitting short putts with the training aid. When you hit the same short putts over and over, it’s easy to get into a groove—which is great for the drill, but not reflective of actual course play. While finding a rhythm is fundamental for drills, I like to introduce variation with longer putts to keep things realistic.
Game Mode
Once you’ve established a foundation with drills, it’s time to simulate on-course scenarios. This is where a few practice games come in handy.
One that I’ve been enjoying lately involves putting 10- to 15-footers with two balls. If I make the putt, great! If I miss, I pull the missed ball back a putter length. Suddenly, that little tap-in becomes a nerve-wracking three-footer—at least at first. As you get better at this game, those three- and five-footers become much more comfortable and routine.
It may sound cliché, but each shot is just what it is—it’s how we react that makes the difference. I like this game because it blends the pressure of on-course putting with the consequence of leaving yourself a much longer putt than usual.
Another game I like is one I recently learned from Brad Faxon. Place three tees in a line at four different locations around the hole: one at 3 feet, one at 6 feet, and one at 8 feet. The 3- and 6-foot putts count as par, and the 8-footer is for birdie.
This game keeps you focused on scoring and helps you get into a competitive mindset. You can even think about this putting game while you’re on the course. I just started playing it, and last week I couldn’t get better than two under par.
Competition
Competition during practice is when drills and games come to life, and you start to see results. For me, nothing beats a putting contest with a friend or two. In the right setting, these contests can become talking points for the whole season.
Match play, a game of 21, or simply seeing who can make the most one-putts (with a small prize on the line) are all great ways to simulate real on-course pressure. Recently, I played in a putting contest where one competitor made back-to-back 30- and 50-foot putts. As they say, expect your opponent to make every putt—and he nearly did. That’s impressive, and it’s something you see on the course, too: you have to stay committed to your game plan, no matter what.
When it comes to practice, it’s important to blend feedback from recent rounds with the fundamentals you want to reinforce. Drills, games, and competition—from the driving range to the putting green—form the backbone of skills you’ll rely on during actual rounds.
Finding the right balance is something we’re all working on, one practice session at a time. With the beginning of June on the horizon and courses rounding into peak condition for the season, it’s time to hone the finer skills that often get rusty over the winter. More sunlight also means more time to get out on the course and work on your game. Whether it’s the practice green or the driving range, there’s always something to improve—whether you’re enjoying the fresh air or preparing for a weekend game or tournament. You can work on drills or freestyle around the green, and friendly competition is a great way to sharpen your skills. While there are endless ways to get better at golf, I’m going to focus on practicing around the green. Let’s take a look at a few things to keep in mind as we head into the summer months.
Drills
From the driving range to the practice green, it’s important to incorporate drills into your routine. Years ago, I spent a weekend working on my short game with James Sieckmann. He recommended doing drill work for 5–10 minutes, then returning to your main practice. This way, you create a balance between structured drills and real-world scenarios, so you’re not confined to “perfect” situations. For example, hitting the same three-foot putt over and over is good for repetition, but after a while, it becomes less interactive for your brain.
My approach is to use a putting trainer with a narrow gate for the ball to pass through, or simply place tees just outside the width of the ball. I’ll hit a series of four putts through the gate for three sets. Then, from a similar distance, I’ll hit four putts without the training aid and repeat that sequence three times. Next, I’ll hit a number of 15–25 foot putts in a random fashion, then circle back to repeat the short putt drills with and without the training aid.
This breaks up the rhythm of hitting short putts with the training aid. When you hit the same short putts over and over, it’s easy to get into a groove—which is great for the drill, but not reflective of actual course play. While finding a rhythm is fundamental for drills, I like to introduce variation with longer putts to keep things realistic.
Game Mode
Once you’ve established a foundation with drills, it’s time to simulate on-course scenarios. This is where a few practice games come in handy. One that I’ve been enjoying lately involves putting 10- to 15-footers with two balls. If I make the putt, great! If I miss, I pull the missed ball back a putter length.
Suddenly, that little tap-in becomes a nerve-wracking three-footer—at least at first. As you get better at this game, those three- and five-footers become much more comfortable and routine. It may sound cliché, but each shot is just what it is—it’s how we react that makes the difference. I like this game because it blends the pressure of on-course putting with the consequence of leaving yourself a much longer putt than usual.
Another game I like is one I recently learned from Brad Faxon. Place three tees in a line at four different locations around the hole: one at 3 feet, one at 6 feet, and one at 8 feet. The 3- and 6-foot putts count as par, and the 8-footer is for birdie.
This game keeps you focused on scoring and helps you get into a competitive mindset. You can even think about this putting game while you’re on the course. I just started playing it, and last week I couldn’t get better than two under par.
Competition
Competition during practice is when drills and games come to life, and you start to see results. For me, nothing beats a putting contest with a friend or two. In the right setting, these contests can become talking points for the whole season. Match play, a game of 21, or simply seeing who can make the most one-putts (with a small prize on the line) are all great ways to simulate real on-course pressure. Recently, I played in a putting contest where one competitor made back-to-back 30- and 50-foot putts. As they say, expect your opponent to make every putt—and he nearly did. That’s impressive, and it’s something you see on the course, too: you have to stay committed to your game plan, no matter what.
When it comes to practice, it’s important to blend feedback from recent rounds with the fundamentals you want to reinforce. Drills, games, and competition—from the driving range to the putting green—form the backbone of skills you’ll rely on during actual rounds. Finding the right balance is something we’re all working on, one practice session at a time.
Equipment
Seoul Sensibilities: Is Korean golf fashion starting to shape the world?
For Korean golfers, we always look forward to the last of the kkot-saem-chu-I for the true start of a new golf season. The term refers to a cold snap, but literally translates as “winter being jealous of the flowers beginning to bloom, thus lashing out one final time before surrendering to spring”.
A rather poetic mouthful packed into a short expression.
Koreans can be like that. Understated, yet oddly expressive at the same time. And nowhere is this more true on the golf course and in our golf bags. In fact, I suspect many Korean golfers look forward to new apparel and accessory drops more than they do actual equipment launches each year.

At this point, Korean golf fashion may exist on its own timeline. (courtesy of @seonbi_golfer)
There is ample evidence to support that suspicion. Korea is the world’s third-largest golf market behind the United States and Japan, yet its appetite for golf apparel exceeds that of both countries combined. Recent estimates suggest that Korea accounts for nearly 40 percent of the global golf apparel market, placing it among the world’s most influential golf fashion markets and punching well above its size.
Simply, we care deeply about how new golf clubs look and feel, but enjoy looking good while swinging them even more.
Golfers in the West may laugh and say that golf is played on a course, not a fashion runway. Perhaps. But what’s the harm in trying to look and feel good, if the added self-confidence can help actual performance? It certainly seems to have worked for Jason Day, who may have unlocked a new stats category: dormant strokes gained. Coincidence?

During the COVID-era, estimates placed the market near $9 billion, an astonishing figure for a single country.
As a proud member of Gen X, I’ve witnessed the highs and lows of golf fashion firsthand. The pleated trousers and wing-tipped shoes of Jack Nicklaus, the stylish plus-fours and knickers of Payne Stewart, the baggy black trousers and fitted mock-necks of Tiger Woods, and the thigh-hugging athletic tailoring of Rory McIlroy. Golf fashion, like the golf swing itself, has rarely stood still.
But nowhere have those trends shifted, evolved, and been scrutinized quite as relentlessly as in Korea. Here, golf fashion moves faster than fairway gossip, and consumers dissect brands with a level of discernment that can be both impressive and mildly terrifying. New brands are studied, judged, embraced, or dismissed with startling efficiency.
The result is a consumer base with one of the sharpest eyes for quality and authenticity anywhere in the world. It is difficult to quantify, but easy to recognize. Clean lines without trying too hard. Luxury mixed with utility. Trend awareness balanced by restraint and purpose.
It’s golf fashion shaped by one of the world’s most style-literate cities, something I like to call Seoul Sensibilities, referring to the taste level forged by a uniquely competitive environment.
And increasingly, global brands have noticed.

Many golf brands in Korea have their own flagship shops dedicated to apparel only
Titleist understood this years ago, when its apparel business in Korea took on a life of its own under new ownership and local direction. What had once been a straightforward extension of an iconic equipment giant became something sharper and more premium. By going all in on the serious Tour-player look (I couldn’t even fit into their XL sizes), Titleist struck the right chord with Korean consumers and helped its fledgling apparel business break into the mainstream. Titleist became a household name even for non-golfers who wore its caps, shirts, and windbreakers in daily life. In many ways, it proved that even heritage golf brands could carry real fashion credibility when viewed through a Korean lens.
Several years later, PXG took a page out of Titleist’s playbook and followed suit. Korean consumers helped transform the brand from one known largely for irons and loud commercials into something broader and more stylish. PXG apparel’s growth in Korea was explosive, where it found an early audience and turned the category into something more than mere logo merchandise. It is still hard to walk anywhere in Seoul without seeing its palindrome logo.
Malbon’s meteoric rise in the United States was genuine, but its ascent into a global golf lifestyle brand owes much to Korea, where it was elevated by a market already fluent in modern golf style. Korea did not simply embrace Malbon. It pressure-tested the concept, refined its appeal, and helped push it into the global spotlight.
As such, new brands may arrive from abroad, but more often than not, their sharpest evolution happens here. If a brand can earn credibility in Seoul, it’s deemed to have passed one of the toughest style audits in the game.
That is why the next meaningful chapter may not come from outside, but from a Korean brand moving in the opposite direction, carrying those Seoul Sensibilities outward as K-pop once did.

Play young Stay dope.
From Seoul, With Intent
Khalhon is a label that feels less like a trend-chasing newcomer and more like the product of a market that has already seen everything. Golfers here have long been surrounded by luxury logos, technical fabrics, and tour uniforms disguised as lifestyle wear and vice-versa. In other words, novelty alone rarely lasts here, and the Koreans seems to understand that instinctively.
Its style language leans into clean silhouettes, relaxed but tailored proportions, muted palettes, and premium materials that speak quietly but confidently. There is a modern city aesthetic running through it all, with strong layering pieces, thoughtful textures, and subtle branding that suggests sophistication rather than demanding attention.

“Built for the course. Designed beyond it.”
Most importantly, the garments seem designed to blur the line between golfwear and everyday style. Shirts, trousers, knitwear, and outer layers move comfortably between a game of screen golf, a lunch reservation, an airport gate, or an afternoon coffee in Gangnam with friends.
It raises the question of whether this is golfwear that happens to look good off the course, or everyday clothing that performs beautifully on the fairways.
Personally, I have long appreciated Nike Golf for its clean, athletic modernization of golf attire. It also has the useful side effect of making me look like a more serious golfer than I probably am. But off the course, there are times when being instantly identified as the golf guy in a crowd of non-golfers can feel a touch self-conscious.

“Built for the course. Designed beyond it.”
That is part of what drew me to Khalhon, which seemed to blend golf and everyday wear naturally. While some of the outfits may be slightly beyond my personal confidence level, the brand also offers tasteful options for older guys like me who still want to express a little personality without regretting the decision later.
These are not simply flashy outfits worn on the course and then banished to the closet until the next tee time. They work surprisingly well off the course too, and I suspect many of the pieces will still look right a couple of years from now, which would certainly be kinder to my wallet than most golf fashion trends tend to be.
And perhaps that broader lifestyle positioning also helps explain why someone like Sean Wotherspoon would find Khalhon creatively interesting in the first place.

“Built for the course. Designed beyond it.”
“Korea is not only one of the most fashion-forward golf markets in the world, but one of the most fashion-forward markets globally. Korea is ahead, and I love to watch and try to catch up.” – Sean Wotherspoon, Creative Director at Khalhon
Seoul and Beyond
If Khalhon’s rise says something about where Korean golf fashion is today, its relationship with Sean Wotherspoon says even more about where it is heading.
For readers less familiar with Sean Wotherspoon, his arrival at Khalhon is not some routine celebrity endorsement or influencer collaboration. In design and streetwear circles, Wotherspoon is regarded as one of the more influential creative voices of his generation, particularly when it comes to blending nostalgia, storytelling, and contemporary culture into products that people can connect with.
He first gained widespread attention through his now-famous Nike sneaker collaborations, where his vintage-inspired designs and instinct for color helped turn him into one of the defining artists of the late-2010s sneaker era. His work gradually expanded beyond footwear into apparel, automotive collaborations, collectibles, and broader lifestyle design.
Modern golf style now extends well beyond the fairways, where performance and functionality are largely expected by default. And while plenty of brands already make technically competent golfwear, Khalhon seems more focused on designing clothes people would genuinely want to wear even after the round ends.
And when guys at Wotherspoon’s level show genuine interest in working with a Korean golf brand as its new Creative Director, fashion circles tend to sit up and pay attention. There’s already a huge buzz among the fashion-conscious here about upcoming collabs with iconic sports stars and brands.

“My creative direction for Khalhon is disruptive, colorful, nostalgic, and modern. My goal is to blend these avenues seamlessly within each collection.” – Sean Wotherspoon
In chatting with Sean, what stood out most to me was how genuinely energized he sounded about the project itself. Despite having already worked across and countless other creative spaces, he described golf as a completely fresh category for him, saying that Khalhon “will be an amazing vehicle for my design work.”
At the same time, his enthusiasm seemed tied just as much to Korea itself. He spoke openly about admiring Korea’s fashion culture while repeatedly insisting he is still a terrible golfer.
There was something oddly refreshing about that humility. Rather than sounding like a celebrity parachuting into golf simply because the category suddenly became fashionable, Sean sounded genuinely curious about what Korea might do with the category next.
And perhaps that is what makes Khalhon feel interesting right now. The brand feels less like a trend-chaser and more like the natural result of a market now confident enough to export its own point of view.
For years, global brands came to Korea to sharpen their image against one of the most discerning audiences anywhere. Now, a Korean label appears ready to send those Seoul Sensibilities outward instead.
Which brings us back to kkot-saem-chu-i.
That final cold snap before spring always arrives with a reminder that seasons are changing, whether we notice it immediately or not. Golf fashion feels a little like that right now as well, as the old boundaries between sport, streetwear, luxury, and everyday style continue to soften.
And somewhere in Seoul, a Korean golf label already seems prepared for whatever season comes next. I just hope they have everything in my size.







Pingback: TOUR REPORT: 3 jaw-dropping custom Augusta National putters spotted before The Masters – GolfWRX
randy
Apr 11, 2016 at 3:45 pm
peach ice cream sandwich… i had one of everything else but made myself stop at 8 of those.
ooffa
Apr 10, 2016 at 2:02 pm
Redneck food.
Bif
Apr 10, 2016 at 2:07 am
Gross gross all gross
BIG STU
Apr 9, 2016 at 5:23 am
I can see why you are not a food critic but you did a very well written article I have to give you that. Now I love the pimento cheese sandwiches there. BTW there are no “egg yokes” themselves in pimento cheese but the mayonnaise does have whipped egg yokes so I will give you a pass there. Pimento Cheese it is a Southern thing and some of us would not expect someone from Michigan to understand. The Master’s food it is part of the tradition and I hope it never changes like the Masters itself. One of the few traditions overall left in this world
don d.
Apr 9, 2016 at 1:16 am
I live for pimento cheese sandwiches. I make them for a masters get together every year. I cannot make enough of them. The combination of Vidalia sweet onions and mayo and pimentos is heaven. In moderation though and wash it down with a stiff azalea. The food at the masters is as unique as the tournament.
David
Apr 8, 2016 at 11:34 pm
You forgot to try the chicken biscuit for breakfast, delicious!!!
Frozengolfer
Apr 8, 2016 at 8:43 pm
Completely agree on the cheese sandwich, my favourite was the BBQ, fantastic sandwich and of course you can’t beat any of the prices. Getting a new collectable cup with each drink was super cool. We have them all over the house now!
Cheers,
Tim
Lco21
Apr 8, 2016 at 8:27 pm
Baaahahahahaha!!!!
talljohn777
Apr 8, 2016 at 6:32 pm
What no egg salad and no peach ice cream sandwich?
SheriffBooth
Apr 8, 2016 at 2:10 pm
3 out of 10 on the pimento cheese? I think that Michigan water is soiling your tastebuds, Andrew 🙂 . A proper Masters diet is pimento cheese, followed by egg salad, followed by ice cream sandwich and then repeat 6 times until dusk.
brian h
Apr 8, 2016 at 3:46 pm
So funny. he is good by me. I trust this guy. 3 out of 10! 😉
Yuck
Apr 8, 2016 at 1:47 pm
Food looks like it’s stuck in 1930, too. Disgusting. With a global focus on an event like this you would have thought the food wouldn’t come out looking like it was rationed from tin cans during the war! Not sophisticated at all. Totally unappetizing.
And the price of entry is astronomical, lets not forget. The ticket prices are ludicrous. Those hospitality tickets? Unbelievable. Who said golf wasn’t elite? But, at least, an event such as this may be justified in having such prices, compared to silly games like baseball, basketball and helmetball.
kn
Apr 8, 2016 at 2:20 pm
Sounds like you ATE the Corn Flakes somebody pissed in this morning.
Grim
Apr 8, 2016 at 8:43 pm
Sounds like you know from experience, did they do that to you in the slammer?
Tom
Apr 9, 2016 at 11:01 am
“sophisticated”…lol we come to watch a professional golf tournament not eat five star cuisine.
scratch
Apr 8, 2016 at 1:27 pm
Our 4some every year has about 3 egg salad sandwiches for breakfast What I found out biecause their so light and easy to eat that the team did just but 12 They’d often buy 20-26 and snack or giveaway to others through out the day as snacks
Your assessment is close to what you hear from the masses The chicken is rated higher by most than your score And of course the pimento cheese rated much higher by most probably like you because of tradition! Great prices Service is always outstanding and polite !
LA Billyboy
Apr 8, 2016 at 1:08 pm
Great idea for an article… missed some great chances for humor though… Since tickets have now crossed into the $2000+ category, I’ll never go and have begun to lose interest in the event all together as it becomes a commercial spectacle of the golf elites. But it’s good to know they serve really cheap, bad food (excepting the BBQ). I drove through Augusta, GA a few times on business trips… what a dump, it’s hard to imagine how they get that area to look like it does on TV, for a week, but I guess with millions in TV cash they can make the magic happen.
Greg Moore
Apr 8, 2016 at 1:53 pm
You should put your name in the lottery each year (if you aren’t already) cuz if your name is drawn, you can buy practice round tickets for $50 each (up to four). You also can buy practice round tickets for $250 – $400 per ticket on e bay depending on the day. There are ways to get tickets for a lot less then $2000+.
IowaHacker
Apr 8, 2016 at 2:11 pm
Prices went up to $65 for practice rounds this year(not to nit-pick, just saying), but your point is very valid and no where near what one would buy it for off eBay or StubHub. Hotels in Augusta on the other hand? Well those are still expensive.
Greg Moore
Apr 8, 2016 at 3:27 pm
I know hotel prices are expensive in Augusta but there are ways to find a cheaper room if you’re willing to drive 50-60 miles (Columbia, SC). I’ve been to 14 Masters and I cover the PGA Tour for Golfwrx.com. Hotels within 5 miles of every Tour event, not just the Majors, raise their prices during tournament week cuz they know they can get the extra money for their rooms that week. Every sporting event is getting expensive. Just try to get a ticket to the Kentucky Derby and cheap hotel room. NCAA Final Four host cities see a huge increase in hotel room rates. Supply and demand!
IowaHacker
Apr 8, 2016 at 4:25 pm
Totally agree on supply and demand. Made my first trip down for Tuesday’s practice round and was looking all over for you to grab a chip, just didn’t seem to find you between the 40,000 people there. Still a great first trip!
RichN
Apr 8, 2016 at 1:02 pm
Anything with deli meat is just gross. That BBQ sandwich looks great.
Greg Moore
Apr 8, 2016 at 12:29 pm
Andrew it was great to see you and meet your father.
This was my 14th Masters and I’ve never had a pimento cheese sandwich (and never will). I have been told the way to eat it is to also buy a chicken sandwich and put the chicken in the pimento cheese sandwich.
I also haven’t tried the egg salad but was told the best breakfast sandwich is to buy the sausage & biscuit sandwich and an egg salad sandwich, throw the biscuit away and put the sausage patty in the egg salad sandwich.
Glad you had a great time and nice job on the menu ratings.
MarkB A
Apr 8, 2016 at 12:13 pm
It is nice the The Masters has low cost food offerings and free parking. Some haters do not like the required best behavior by patrons but it sure beats screaming drunks. Only thing I am not crazy about is the caddies overrals – they look hot. Hopefully the fabric is breathable.
Umm
Apr 8, 2016 at 12:23 pm
The caddies are potentially make 6 figures for a week work – where do I sign up to wear hot overalls?
Tom
Apr 8, 2016 at 12:13 pm
Pimento cheese and beer yumm.
Jon
Apr 8, 2016 at 12:04 pm
What no peach ice cream sandwich? It is hands down the best on the menu, if you didn’t have one you really missed out.