Dining is more than just a meal; it’s an experience. Whether the goal is to celebrate a great round, get together with friends or simply indulge in exceptional cuisine, these Golden Fork winners offer a range of outstanding dining options to suit every taste.
Dining is an essential part of the member experience and a powerful driver of revenue. By offering a diverse range of dining options, clubs can enhance engagement, increase member satisfaction and maximize profitability, as many of these winners have shown.
Golf Inc.’s 10th annual Golden Fork Awards recognize 12 golf venues that have introduced new dining options or have improved existing ones during the past year. They’re leading the way in dining at golf courses and clubs.
Nominees were divided into three categories: New Private F&B Facility, New Public/Resort F&B Facility, and Remodeled F&B Facility.
The judging was based on concept and planning, aesthetics and appearance, and financial impact. Judges were Bill Stott, principal of The Architectural Offices; John Buser, general manager of TPC Colorado; and Golf Inc. editors.
Here are the honorees in the 2025 Golden Fork competition.
New F&B Facility – Public/Resort
FIRST PLACE
Arizona Biltmore Golf Club
Phoenix
Architect: Douglas Fredrikson Architects
Interior Designer: Vallone Design
Contractor: Sundt Construction
Arizona Biltmore Golf Club’s original restaurant dated back to 1928. In 2022, after years of consultation, club ownership made the investment to improve facilities, including the restaurant and golf courses. The vision for the new clubhouse and restaurant was to blend Modern Southwestern style with notable design features of the iconic resort that define both it and the community.
The new food & beverage facilities not only accommodate daily-fee golfers, resort guests and a limited private membership but also serve local residents and the community at large.
The F&B-focused, 19,400-square-foot clubhouse has a 2,350-square-foot kitchen. Its placement in the center of the clubhouse allows easy and efficient access to the Piano Bar, The Patio, the dining room on the Balcony, as well as to the Legacy Room, a space for private dining.
The available menu evolves throughout the day, moving from classic breakfast to bar & grill favorites to dinners showcasing fresh seafood, steak, salads and seasonal main courses. In March, the warm flavors of fall and winter give way to a bright, new spring menu.
In the first seven and a half months, the new restaurant revenues had already doubled the previous full calendar year of revenue for the former restaurant, from $570,000 in 2022 to $2.9 million in 2024. Guests are spending more in the new restaurant, with the average check nearly doubling, from $13.09 to $25.07.
What the judges said:
“The natural palette of materials on the interior speaks to the Southwest setting wonderfully, with the natural stone and wood creating a warm and casual setting.” – Bill Stott
“Efficient clubhouse layout with the kitchen in the center allows it to serve all the dining outlets, which have helped double revenues in the first year.” – John Buser
SECOND PLACE
Auld Alliance
Cloudland at McLemore Resort
Rising Fawn, Georgia
Architect: Tinker Ma
Interior Designer: Flick Mars
Contractor: New South Construction
Inspired by the 1295 alliance between Scotland and France, Auld Alliance is a new fine-dining restaurant that fuses Scottish and French Highland cuisine. Located within the McLemore Resort, the venue offers European classics with Southern influences, delivering an upscale yet approachable culinary experience.
The menu showcases wood-fired and aged meats meticulously crafted by award-winning chefs who emphasize locally sourced ingredients. The bar boasts an extensive selection of Scottish, French and Georgia-distilled whiskey, a curated cocktail menu and an expansive wine list featuring Old World and New World vintages.
The interior features grand chandeliers, a glass showcase of dry-aged meats and floor-to-ceiling windows that frame breathtaking views of the surrounding mountains and cove. The design, incorporating timbered accents and stone, enhances the moody yet luxurious setting.
Since its opening, the restaurant has significantly elevated the resort’s reputation for fine dining, attracting a new high-end clientele while maintaining appeal for longtime guests. Financially, it has driven substantial revenue, particularly during peak seasons and holidays. Its success has also positioned the resort as a culinary destination, allowing for future gastronomic innovations and partnerships.
What the judges said:
“Sophisticated finishes throughout, including timbered accents, stone and statement fixtures, provide a luxurious feel for this intimate fine-dining establishment.” – John Buser
THIRD PLACE
Kestrel Kitchen
Indian Wells Golf Resort
Indian Wells, California
Architect: N/A
Interior Designer: Janet McCulley of McCulley Design Lab
Contractor: N/A
Kestrel Kitchen is redefining dining at Indian Wells Golf Resort by offering a fresh culinary style in a welcoming social space. Designed to be more than just a golf resort eatery, the restaurant aims to be a premier dining destination.
Partnering with celebrity chef and TV personality Richard Blais, the restaurant features a California-modern menu that blends American classics with signature cuts and coastal catches. Notable dishes and cocktails include the Liquid Nitrogen Margarita, Pistachio Old Fashioned, Spicy Tuna Arepa, Pan-roasted Chilean Sea Bass and the Blais Burger.
Named after a small falcon that inhabits the area, Kestrel Kitchen reflects the vibrant and graceful nature of the Southern California landscape.
The space includes an airy dining room, an expansive indoor-outdoor bar and a terrace with stunning mountain and fairway views. A new entry lounge offers a space to relax before seating, while a staging area window provides diners with a behind-the-scenes glimpse of the kitchen. The bar’s open-air design allows patrons to enjoy the picturesque desert backdrop.
New F&B Facility – Private
FIRST PLACE
The Dunes Golf and Beach Club
Myrtle Beach, South Carolina
Architect: Kuo Diedrich Chi Architects
Interior Designer: J. Banks Design Group
Contractor: Dargan Construction Co.
The 15,000-square-foot, two-story facility enhances dining at The Dunes Golf and Beach Club, while providing members with a sophisticated yet relaxed beachfront atmosphere.
Distinct dining options allow members in swimwear to enjoy casual, family-friendly meals downstairs or more formal upscale dining upstairs.
The new space includes more than 100 seats, a centrally located 18-seat bar and panoramic ocean views. Designed to blend coastal and Low Country aesthetics, it features light colors, natural finishes and folding glass walls to let in the ocean breeze. The Turtle Cove Room provides an intimate dining setting overlooking a natural turtle breeding ground.
The new dining facility has contributed to a 35% increase in overall revenue, allowing the club to expand its membership by 10% and still have a waiting list. With additional dining space, the club has alleviated congestion at its restaurants, ensuring shorter waiting times for tables.
What the judges said:
“The dining areas and bar are filled with light, offering stunning vistas of the shoreline beyond. The interior finishes are restrained and use a simple palette of materials, accomplishing the difficult task of creating a space that is both sophisticated and casual.” – Bill Stott
SECOND PLACE
Desert Mountain Golf Club
Scottsdale, Arizona
Architect: DTJ Design
Interior Designer: The H. Chambers Co.
Contractor: Haydon Building Corp.
Desert Mount Golf Club gathered extensive member feedback before demolishing the previous structure and building a new one that would improve efficiency and connectivity to the golf course in addition to upgrading dining options.
The new restaurant and bar are finished with wood and stone elements inspired by the natural desert surroundings. Dining options include table and booth seating, lounge areas and a terrace with panoramic views.
A state-of-the-art kitchen, highlighted by a pizza oven, expands the culinary offerings for breakfast, lunch and dinner.
Preserving the club’s heritage was a key focus in the design, which also adds contemporary updates. Native American influences are seen throughout, as are natural materials such as stone, wood, metal and glass. A retractable window wall allows for a seamless transition between indoor and outdoor dining.
THIRD PLACE
The Union League of Philadelphia
Philadelphia
Architect: The H. Chambers Co.
Interior Designer: The H. Chambers Co.
Contractor: Clemons Construction Co.
The Union League of Philadelphia has introduced a state-of-the-art rooftop dining spot atop its 1865 clubhouse. The new sixth story includes 9,400 square feet of indoor dining space and a 1,400-square-foot terrace.
Historical preservation was a priority, since the project was required to undergo a rigorous approval process from the city’s Historical Commission. The design uses limestone walls, slate pavers and ornate wrought iron railings based on original architectural sketches and in keeping with the building’s French Renaissance style.
An open kitchen allows diners to watch meal preparation, while lighted wine displays divide the bar from an intimate private dining room adorned with rich blue hues, wood accents and brass details.
The rooftop restaurant maximizes city views with floor-to-ceiling windows, while a folding window wall creates an effortless transition between indoor and outdoor spaces.
An oyster bar adds an interactive element to the culinary journey, complementing a menu that includes brick oven pizzas, Korean barbecue chicken bites and premium cuts of beef from the wood-fired charcoal grill.
HONORABLE MENTION
Capital City Club
Athens, Georgia
Architect: Chapman Coyle Chapman
Interior Designer: Bozeman Club & Corporate Interiors
Contractor: Hodges & Hicks General Contractors
Capital City Club, founded in 1883, recently unveiled a newly expanded Men’s Grill. The project aimed to create an inviting, exclusive space for male members that would integrate seamlessly with the club’s English Norman design and take advantage of the scenic surroundings.
It maximizes views of the golf course, overlooking the first tee, the 18th green and a nearby lake. A full-service bar with a lake view enhances the atmosphere. The nearby kitchen was expanded to offer a more comprehensive menu.
A covered veranda extends the space outdoors, allowing members to enjoy fresh air while watching golfers complete their rounds.
Since the project’s completion, the club has seen a rise in membership interest and a growing waiting list. Participation from existing members has also grown, leading to higher food & beverage revenues.
Remodeled F&B Facility – Private
FIRST PLACE
The Dye Clubhouse
Colleton River Club
Bluffton, South Carolina
Architect: Kuo Diedrich Chi Architects
Interior Designer: J. Elder Studio
Contractor: Choate Construction
A key feature of the Colleton River Club’s newly remodeled clubhouse is its vastly improved dining and hospitality offerings. The food & beverage space spans two floors and includes a main dining area, an indoor-outdoor bar and a covered outdoor space with firepits and lounge seating.
An underutilized attic space was transformed into a top-floor speakeasy and rooftop bar with a lively atmosphere and panoramic views.
Previously, the club offered dinner service only two nights a week. The newly expanded kitchen now serves dinner four nights a week, offering coastal Low Country farm-to-table cuisine. As a result, the dinner business has quadrupled, leading to higher food & beverage revenue.
What the judges said:
“The transformation of this facility from the dated interiors to a beautifully detailed space makes full use of the beauty of its setting.” – Bill Stott
SECOND PLACE
ESSĒ at The Landing
Reynolds Lake Oconee
Greensboro, Georgia
Architect: N/A
Interior Designer: The Johnson Studio
Contractor: DreamBuilt
The new ESSĒ restaurant at The Landing has proved to be highly popular within the golf resort community.
ESSĒ, a Latin word meaning “to be,” features an open, modern design with expanded seating and better flow. A spacious veranda with scenic views of the golf course is perfect for al fresco dining.
The central bar, with its octagonal shape, overhead lighting and Blue Roma Quartzite bar top is a focal point.
The menu, known for its seasonal variety, has become a key attraction. Notable dishes include Wagyu Beef Sliders, Szechuan Sautéed Shrimp and Grilled North Carolina Swordfish.
The restaurant’s new design and menu have caused earnings to double, and a survey shows a 200% increase in member satisfaction.
This transformation has notably enhanced both the club’s financial standing and its member experience.
THIRD PLACE
The Oaks Club
Osprey, Florida
Architect: Peacock + Lewis Architects and Planners
Interior Designer: N/A
Contractor: N/A
A major renovation at The Oaks Club created a dynamic indoor-outdoor dining spot, featuring an expanded kitchen, a stunning four-sided bar, a dedicated wine room and enhanced employee areas with better storage space and server stations. Key design elements include retractable glass walls, roll-down screens and a bar that offers expansive views of the golf course. An outdoor lounge overlooks the croquet court.
The new space offers all-day dining with scenic views of the 18th fairway.
Since its opening last fall, the venue has seen a 35% increase in use by the membership. The club operates on a mandatory membership basis, where membership is attached to property ownership in the gated community.
HONORABLE MENTION
The Colony Bay Club
Bonita Springs, Florida
Architect: AM Design Group
Interior Designer: AM Design Group
Contractor: N/A
The Colony Bay Club’s restaurant is housed in the renovated, three-story, 22,500-square-foot clubhouse. Floor-to-ceiling windows offer views of Estero Bay, and folding glass wall panels provide a seamless transition between indoors and out. The restaurant includes expanded kitchen and service areas, and the redesigned bar and lounge area has become a comfortable gathering place. Since its reopening, the restaurant has seen a 67% increase in dining covers and a 23% rise in the average check. The renovation also surpassed revenue projections by 47%, with strong results in member retention, event attendance and private event bookings.
HONORABLE MENTION
Vista
Troon Country Club
Scottsdale, Arizona
Architect: Douglas Fredrikson Architects
Interior Designer: Austin Waters of Studio V
Contractor: Jeff Lupien of True North Builders
A two-year renovation project transformed an underused ballroom into a sophisticated dining destination called Vista. The restaurant offers panoramic views, a refined atmosphere and an extensive wine selection housed in personalized lockers for members.
The redesign introduced new luxury furnishings, noise abatement and an expanded outdoor patio, and the kitchen underwent a full renovation.
