From traditional American fare to a diverse array of international offerings, this year’s winners display a robust assortment of innovative menus and beautiful dining spaces.
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It’s one thing for a golf course to have a decent bar and grill where you can grab a quick burger and beer after 18 holes. It’s quite another to have a world-class dining experience to cap off a full round.
The winners of this year’s Golden Fork competition are the cream of the crop, but it’s about more than simply offering good food. It’s about creating an experience and elevating the time spent breaking bread with friends and family.
This year, we introduced a separate category to honor Excellence in Food Programming. Since the COVID-19 pandemic, courses and clubs around the country have made great strides in innovative food offerings without an accompanying building construction or remodel. We felt it was time to recognize those efforts.
This year’s judges are Joshua Roland, president of Chapman Coyle Chapman Architecture & Planning; Lance Green, general manager at Auld Alliance, Cloudland at McLemore Resort; Peter Cafaro, senior vice president at JBD JGA Design & Architecture; Robin Graf, general manager at Indian Wells Golf Resort; and Paolo Fontana, clubhouse manager at St. George’s Golf & Country Club.
NEW F&B FACILITY
FIRST PLACE
St. Andrews Country Club
Boca Raton, Florida
Architect: Isaac Campos, Peacock + Lewis Architects and Planners
Interior Design Firm: Jeannine Rohtla, Peacock + Lewis
Contractor: Mouw Associates Construction
The team at St. Andrews Country Club wanted to create an environment embodying luxury, sophistication and community while maintaining the club’s exclusive identity, a space blending elegance with a welcoming atmosphere.
The facility makes its mark with the central bar, which features an illuminated design and suspended liquor display, acting as both a visual focal point and functional centerpiece. Hand-blown crystal cubes resemble ice, while sleek finishes, contemporary lighting fixtures and seamless indoor-outdoor integration create an inviting ambiance.
The dining area features plush seating, textured wall art and grand light fixtures, all inspired by natural materials and organic patterns. Additionally, technical features such as a large video wall for game viewing and private dining rooms for special occasions add extra functionality to the space.
The refreshed setting supports a menu built on creativity and variety, featuring dishes that mix classic flavors with modern techniques. Seasonal menus, chef’s specials and globally inspired options give guests a dynamic dining experience. The atmosphere invites experimentation with presentation and flavor, and the menu is crafted to reflect the space’s elegance and energy.
What the judges said:
“This entry exhibits sophisticated, slick, yet approachable design.” – Peter Cafaro
SECOND PLACE
Bonita Bay Club Naples
Naples, Florida
Architect: Adrian Karapici, AM Design Group
Interior Design Firm: Migena Gace, AM Design Group
Contractor: N/A
Bonita Bay Club Naples refreshed its dining and bar areas to create a warm, contemporary setting that connects seamlessly to the golf course. Large folding glass walls open the space to the outdoors, bringing in natural light and giving diners wide views of the fairways. Vaulted ceilings, exposed beams and clean lines keep the rooms bright and open while still feeling inviting.
The bar features quartz countertops, comfortable seating and soft lighting, with adjacent terraces offering additional spots for dining and drinks. Indoor and outdoor spaces flow together, supporting everything from casual meals to larger gatherings.
The menu centers on freshness and variety, with scratch-made entrees, locally sourced seafood, seasonal produce and lighter options for health-conscious members. Daily lunch buffets, à la carte dishes and rotating specials give diners plenty of choice, while holiday menus and grab-and-go items expand flexibility.
THIRD PLACE
Cutalong at Tributer Resort
Mineral, Virginia
Architect: Joel Bringhurst, Bringhurst & Baer Architects
Interior Design Firm: Joel Bringhurst, Bringhurst & Baer Architects
Contractor: Joe Femia, Utica Contracting, Inc.
Cutalong at Tributer Resort created an inviting dining hub within its compact footprint, offering both indoor and outdoor spaces supported by a full commercial kitchen. Warm timber elements give the rooms a comfortable, familiar feel while tying the design to the property’s history.
The club’s menu draws on the region’s culinary roots, showcasing seasonal ingredients, fresh seafood and pasture-raised meats. The result is a balanced, locally inspired dining experience that reflects the character of the community.
REMODELED F&B FACILITY – PRIVATE
FIRST PLACE
Rose Creek Country Club
Fox Valley Pub
Edmond, Oklahoma
Architect: Ten Key Remodels
Interior Design Firm: Ten Key Remodels
Contractor: Ten Key Remodels
Rose Creek Country Club wanted Fox Valley Pub to make members feel like they were in an authentically British space perfectly suited to a modern private club. They sought to create a space where golfers could unwind after a round, enjoy a pint by the fire and experience the camaraderie that defines great clubs.
The menu reimagines the comfort of classic British fare through a modern, chef-driven approach, with each dish rooted in authenticity but executed with contemporary technique and presentation. Featuring traditional dishes such as Guinness-battered fish & chips and bangers & mash as well as new favorites such as the FVP Burger, with Wagyu beef, Irish cheddar and Guinness-braised onions.
The cocktail program carries a distinct English twist, featuring creative takes on classics such as the Pimm’s Cup, London Mule and a gin-forward martini inspired by traditional London club bars. The beer selection completes the experience with a curated mix of English favorites such as Boddingtons alongside rotating local craft brews that bring a touch of Oklahoma character to the pub’s timeless feel.
What the judges said:
“A brilliantly focused concept that reimagines a classic English pub through a modern private club lens and backs it with real performance. The menu balances comfort and craft, while the bar program leans into an English profile with seasonal infusions.” – Paolo Fontana
SECOND PLACE
Windstar on Naples Bay
Naples, Florida
Architect: Adrian Karapici, AM Design Group
Interior Design Firm: Migena Gace, AM Design Group
Contractor: N/A
Windstar on Naples Bay refreshed its clubhouse to create a coastal dining destination with bright, open spaces and strong indoor-outdoor flow. The second-floor pavilion anchors the experience with wide bay views, high ceilings, exposed beams and coastal textures. Terraces and outdoor seating extend the dining room, giving guests options that range from casual to more refined settings.
Members can choose from mixed-grill seating outdoors, the main dining room for formal meals or private rooms for celebrations. The menu follows the same flexible approach, offering elevated coastal dishes alongside approachable favorites. Seasonal ingredients drive many of the selections, and signature plates help define the club’s culinary identity across breakfast, brunch, lunch, dinner and special events.
What the judges said:
“The transition between indoor and outdoor seating is seamless. Every aspect of this space feels intentional — from ceiling treatments to light fixtures. Every choice is cohesive and brings life to the larger space.” – Joshua Roland
THIRD PLACE
Southern Trace Country Club
Shreveport, Louisiana
Architect: Somdal Associates
Interior Design Firm: Somdal Associates
Contractor: Hand Construction
When members purchased Southern Trace in 2020, they inherited a failing F&B program, shuttered spaces and years of deferred maintenance. The goal for the renovation was to reimagine the F&B hub to match the excellence of the renovated golf course and elevate the member experience.
The existing overextended dining room was transformed into four distinct venues: Franklin’s, The Magnolia, The Terrace and The Board Room. Each was tailored to member needs while being unified by the design theme of “elevated Southern charm.” A central bar anchors all venues, serving as a social magnet and functional hub.
Menus rotate to highlight freshness and variety, while sourcing emphasizes fresh ingredients and thoughtful presentation. Weekly fine dining menu launches, paired wine dinners and specialty events further highlight creativity.
What the judges said:
“Classic and basic, utilizes its space well and creates a clean, minimalistic and fresh environment.” – Robin Graf
HONORABLE MENTION
The Club at Weston Hills
Weston, Florida
Architect: David Heiser, CCM PCAM
Interior Design Firm: Anne Faherty, Faherty Interiors
Contractor: Anne Faherty, Faherty Interiors
The Club at Weston Hills gave its restaurant and bar a full refresh, starting with relocating the bar to the center of the room to create a natural focal point and a clear divide between the lively bar side and the dining area. Rounded and curved banquettes were added to break up the rectangular space and create semi-private seating throughout.
The bar area now features new tables and colorful upholstered banquettes, along with multiple large-screen TVs for sports and special events. An intimate private dining room just off the restaurant seats up to 12 for small gatherings, and the updated patio offers members a scenic outdoor option for meals and drinks.
The executive chef and his culinary team revamped and thoughtfully curated the menu, which offers rich regionally inspired flavors. The culinary team also sources fresh seasonal produce from local farmers and purveyors, along with fresh seafood.
What the judges said:
“There are several dining options at the clubhouse, but they have a sense of unity between them.” – Joshua Roland
HONORABLE MENTION
Balsam Mountain Preserve
Sylva, North Carolina
Architect: Historical Concepts
Interior Design Firm: Traci Kearns, Alchemy Design Studio
Contractor: Clark and Leatherwood, Inc.
Balsam Mountain Preserve transformed a former media room into a market-style space with gourmet goods, local products, wine and beer. The bar was refreshed and now features a large TV for sports and news. A new counter-service area added a pastry case, beverage cooler, salad and pizza stations, an espresso machine and fresh orange juice dispenser. The Neapolitan pizza oven required a full wall demo, custom build-out and specialized ventilation, finished with hand-crafted Moroccan tile.
Back-of-house upgrades included new kitchen equipment, added shelving and dry storage, and a larger gas fireplace. The club also introduced a new menu to match the updated concept. Service improvements have boosted satisfaction, with front-of-house staff anticipating guest preferences.
What the judges said:
“Its authentic and meaningful design creates a truly real experience.” – Peter Cafaro
REMODELED F&B FACILITY – PUBLIC/RESORT
FIRST PLACE
Trilogy Golf Club at La Quinta
Kitchen Ten Eleven
La Quinta, California
Architect: Sixty First Place Architects
Interior Design Firm: Oei Design
Contractor: EC Constructors, Inc.
Trilogy Golf Club brought new life to its amenity campus with the opening of Kitchen Ten Eleven, a mid-century modern–inspired restaurant created by the community. The new entrance leads directly into the bar and main dining room, where hardwood millwork, breeze block accents and a three-sided fireplace set a relaxed, stylish tone. Booths along the perimeter and a high-top community table give members options for both intimate meals and casual gatherings.
An expanded patio adds shaded seating, lawn games and views of the course and surrounding mountains. The menu takes a fresh, made-from-scratch approach, featuring traditional favorites, American classics, healthier plates and artisan pizzas built around locally sourced ingredients.
What the judges said:
“Modern; utilizes the view to accent the restaurant. Practical with a contemporary feel.” – Robin Graf
SECOND PLACE
Pearl at Kalauao
Aiea, Hawai‘i
Architect: Bryce Uyehara
Interior Design Firm: Bryce Uyehara
Contractor: Quality General
Pearl at Kalauao transformed its aging 1980s clubhouse into a warm, modern dining destination that blends island style with Hawaiian heritage. The restaurant now includes an expanded dining room, a full bar and an open-air lanai overlooking Pearl Harbor — a rare view on that side of Oahu. Natural wood tones, soft lighting and clean lines create a relaxed, contemporary feel with seamless indoor-outdoor flow.
The culinary program follows a strong farm-to-table approach. The ‘Āina Pauahi menu highlights locally grown and produced ingredients sourced from lands managed by Kamehameha Schools, honoring the legacy of Princess Bernice Pauahi Bishop.
What the judges said:
“The reuse of the existing facility, establishing new and functional spaces, creating better revenue opportunities and ease of customer utilization along with practical and efficient design, utilizing outdoor space and operational functionality makes this a win for the club.” – Robin Graf
THIRD PLACE
The Club at Frisco Farms
Frisco, Texas
Architect: Lauren McGowan, V3 Atelier
Interior Design Firm: Lauren McGowan, V3 Atelier
Contractor: Tarrant Construction
The Club at Frisco Farms redesigned its restaurant and bar as a welcoming gathering spot with farmhouse-inspired style. Guests enter through a space filled with nostalgic décor, vintage photos and playful patterns. Seating ranges from communal zinc-top tables to smaller tables and upholstered banquettes, with a popular patio framed by market lights.
The menu leans into Americana comfort, offering quick bites, deluxe burgers, handcrafted sandwiches, artisanal salads and pizzas from a new conveyor oven. Craft beers, wines and specialty cocktails round out the casual, community-driven dining experience.
FOOD PROGRAMMING
FIRST PLACE
Landings Golf and Athletic Club
Savannah, Georgia
Food & Beverage Director: Kevin Walters
Landings Golf and Athletic Club runs 10 distinct dining concepts across five clubhouses, offering everything from globally inspired cuisine at Finjin Sushi and Osteria Oakridge to classic steakhouses, coastal fare and casual family dining. Year-round culinary events — themed dinners, tastings, live music and holiday celebrations — build momentum toward the club’s monthlong Food & Beverage Festival each July.
Each venue’s menu reflects its own personality, with seasonal updates and chef-driven twists on favorites. Signature dishes include homemade bolognese at Osteria, crabcakes and oysters at Deer Creek: A Coastal Grill, sushi at Finjin, wings and pizza at The Deck and hand-cut steaks at Palmer’s Steakhouse. The club also offers private-label wines and spirits and sources pasta and olive oil directly from small producers in Italy, rounding out a diverse and thoughtful dining program.
What the judges said:
“The menus employ interesting twists on classic dishes, combined with some unexpected items. Presentation is flawless, combining sophistication with a fun approach where appropriate.” – Peter Cafaro
SECOND PLACE
Zest at Broken Sound Club
Boca Raton, Florida
Food & Beverage Director: Patrick Desotelle
Culinary Director: Gordon Maybury
Zest reimagines contemporary club dining with an Asian-inspired concept that blends sushi craftsmanship with modern culinary technique. The menu centers on fresh seafood, bold flavors and shareable plates, ranging from classic sushi and sashimi to updated Thai, Korean and Chinese-influenced dishes.
Handcrafted rolls, noodle bowls, small plates and grilled proteins give members plenty to explore. Seasonal changes highlight fresh, locally sourced seafood and produce, while touches like binchōtan searing, yuzu and miso add depth and authenticity. The beverage program features Asian-influenced craft cocktails, curated sake and wines chosen to pair with the menu’s varied textures and flavors.
What the judges said:
“Unique and different in terms of offerings in a club atmosphere, whereas most items are Asian influenced. Food preparation is very appealing, and cocktail offerings are exciting and different.” – Robin Graf
THIRD PLACE
Cutalong at Tributer Resort
Mineral, Virginia
Food & Beverage Director: David Medina
The club’s F&B program leans into the region’s culinary roots with a menu built around seasonal ingredients, fresh seafood and pasture-raised meats. It’s the only restaurant in the area receiving daily deliveries of premium seafood.
A master sommelier curates the wine list, balancing boutique producers with Napa Valley standouts, while a rotating cocktail menu adds seasonal variety.
An in-house bakery anchors the program, producing fresh breads, pastries and desserts each morning. The chefs update menus throughout the year to showcase bold flavors, inventive preparations and a wide range of choices.
What the judges said:
“Fresh regional seafood, heritage meats, seasonal menus and crafted cocktails show a consistent emphasis on technique and ingredient integrity.” – Paolo Fontana
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This article originally appeared in the January/February 2026 issue.
