Whether casual or elegant, modern or traditional, this year’s Golden Fork honorees have two things in common: happy members and guests and strong F&B revenue growth.
For example, take Springdale Resort in Canton, North Carolina, which took first place in the Best New F&B category. In 2018, new owners recognized that the 50‐year‐old venue needed to “change with the times” and initiated a modern makeover.
The Rocky Face Tavern was one new addition. The indoor/outdoor restaurant and bar was the driving force for the resort in 2022. Its executive chef won the OpenTable Diners’ Choice Award for his creative twist on Appalachian dining, including locally sourced southern cuisine and freshly caught trout from the club’s nearby river.
General Manager Buddy Lawrence said the new restaurant generated nearly $600,000 in its first year with all the various revenue streams showing signs of continuing growth.
Entries were judged on concept and planning, aesthetics and appearance and financial impact. Judges were John Buser, general manager of TPC Colorado and a Golden Fork winner in 2021; Bob Yager, director of architecture at Marsh & Associates; Bill Langley, general manager and COO at Quail Ridge Country Club; and Mark Melzer, principal at MDR Architects.
Here are the honorees for Best New F&B Facility in the 2023 Golden Fork competition.
New F&B Facility
FIRST PLACE
Springdale Resort
The Rocky Face Tavern
Canton, North Carolina
Public, Resort
Architect: Kuo Diedrich Chi Architects
Interior Design: Traci Rhoads Interiors
Contractor: Vannoy Construction
Project completed: April 2022
Springdale Resort owners wanted to create a dining outlet that would be welcoming to all, including groups of golfers staying at on‐site cottages, longtime club members and multi‐generational local clientele enjoying a day at the pool or working out in the adjacent Wellness Barn.
The Rocky Face Tavern can hold up to 180 guests with both indoor and outdoor seating at the restaurant and bar.
The interior designers used rustic and transitional elements to create a balance of location and purpose. Owners also wanted to reuse the area’s natural resources. This included the use of stone beams and dry stacked stone, elements that are featured on the exteriors of various buildings at the resort.
“We also incorporated large simple natural timbers into the architecture of the buildings, so big beams are visible all around the property,” said Kuo Diedrich Chi Architects. “One local inspiration seen throughout the property are ironworks made by local blacksmiths.”
Lawrence said he sees events as a big growth opportunity, and based on the number scheduled this year, he projects 20% revenue growth.
What the judges said:
“A rustic, welcome design that fits in the natural setting with excellent functionality.” — John Buser, general manager, TPC Colorado
“The well-organized floor plan centers on the island bar and flows out to adjoining spaces seamlessly. [It’s] a venue respectful of the surrounding natural beauty, using native and locally made materials within the lodge vocabulary.” — Mark Melzer, principal, MDR Architects
SECOND PLACE
The Landings Golf & Athletic Club
Finjin Sushi and Noodles
Savannah, Georgia
Private
Architect: n/a
Interior Design: JBanks
Contractor: n/a
Project completed: September 2022
The Landings Golf & Athletic Club wanted to create an atypical country club dining room that felt more like a contemporary, stand-alone restaurant that would be found in a large metropolitan area rather than in a clubhouse.
Finjin Sushi and Noodles was created by Kevin Walters, director of club operations.
“The addition of Finjin Sushi and Noodles is part of our broader plan to have nine or 10 distinct dining venues — distinct in concept, food, price point and formality, from fast casual to Palmer’s Steakhouse, where we serve prime meats and other premium proteins,” said Steven Freund, executive director. “The design is modern, feels like a free-standing restaurant and has been a raging success.”
The club worked with the design team to select sleek, unusual finishes, carpeting with aquatic undertones and standout light fixtures. Every detail was taken into account, including uniforms and tabletop accessories such as Asian water glasses.
Finjin is about 1,600 square feet and seats 60 people. The space features an up-lit bar, gold accents throughout and a seamless combination of contemporary and mid-century styles.
From September to December 2022, Finjin produced almost $318,000 in revenue.
THIRD PLACE
Sterling Grove Golf & Country Club
Copper + Rye
Surprise, Arizona
Private
Architect: Erik B. Peterson
Interior Design: Studio V | Interior Architecture & Design
Contractor: Wespac Construction
Project completed: January 2022
Copper + Rye restaurant at the new Sterling Grove Golf & Country Club, features an indoor/outdoor bar complete with shade awnings, heaters and a panoramic view of the White Tank Mountains.
The menu includes locally inspired dishes and seasonal ingredients, as well as signature craft cocktails, rotating local beers and a wine list with offerings to pair perfectly with any dish.
The restaurant often hosts special events such as wine tastings, cooking demonstrations and family nights.
The vision for the restaurant was to create a warm and welcoming feel for all members and their families and friends.
The design team incorporated neutral tones and elegant textures throughout the space. They include farmhouse white ceilings with hanging beige curtains at each end of the large glass doors, a warm wooden floor and gray seating materials.
The new club has welcomed 150 golf members and 310 social members in its nine months of operation. It expects to expand to more than 400 golf members and 2,000 social members as the community reaches full development.