Sink your teeth into two heavy-hitting menu additions available for one week only! From Wednesday, Sept. 16, 2026, through Tuesday, Sept. 22, 2026, we’re serving up a pair of ultimate comfort food originals—a steakhouse-style burger blend and a fiery, bacon-packed grilled cheese upgrade. Catch them while they’re on the line:
Great news PR family: we are adding two brand-new weekly food features to the lineup every Monday and Tuesday! Don’t miss Rrime Rib on Mondays and the French Dip on Tuesdays.
Chef Jean Paul Fontaine’s latest weekend specials at Players Retreat feature standout entrées like Steak Diane, Joyce Farms pan-roasted chicken, and butcher-cut USDA Prime steaks. Round out your meal with fresh appetizers, curated wine pairings, rich house-made desserts, and featured Macallan single-malt scotch half-pours.
Stop by Player’s Retreat from Wednesday, Sept. 9, through Tuesday, Sept. 15, for house-ground patty melts and kickin’ Calabrian chicken Phillys.
The first weekend of the month has arrived, bringing one of Raleigh’s favorite traditions back to Players Retreat. Chef Angelica Barajas is serving up an incredible lineup of authentic Mexican dishes, hand-cut USDA Prime steaks, featured craft cocktails, and premium wine pairings.
Craving something new? Stop by this week to check out our latest featured specials!
Spicy or classic? You don’t have to choose—stop by this week to try our latest featured items!
We’re dropping two serious crave-busters this week. Up first, a plant-powered portobello that isn’t just an afterthought—it’s a hearty, deeply savory beast loaded with grill-charred aioli and sharp Bonati parmesan that’ll make hard-core carnivores re-evaluate their life choices. Prefer the double-pork route? The Cuban Reuben is back to break all the traditional deli rules.
Chef Jean Paul’s latest sandwich features are here! Whether you’re craving bold, spicy blue cheese or rich, melted comfort, we’ve got you covered all week long.
Whether you’re in the mood for a stack of classic comfort or fresh, coastal flavor, we’ve got you covered this week. Grab a booth, order a drink, and come try what the kitchen cooked up.
