Southern Pines Golf Club

Southern Pines Golf Club – March 11, 2014.

southern pines golf clubThe Donald Ross designed Southern Pines Golf Club was the site of the third day of our outing in the Pinehurst area of North Carolina. Although the entrance to the facility is unimpressive, the course itself  was in relatively good shape for early in the season, but recent aeration made the greens a bit tricky. The generous fairways would normally be receptive to my tee shots; however, that is assuming I could swing a club the same way twice in a row. After a double, triple, double start, my mental state apparently was a bit fragile, and I stumbled in with a pathetic 96, hopefully one that won’t count in my handicap calculations. With nothing remotely close to a birdie on my card, I felt it was time for a burger, and Mulligans on the 18th, the full-facility restaurant at Southern Pines did not disappoint.

I must add that prior to our tee time, we had the humbling experience of watching a group of young golfers (pre-teen to teenage boys and girls) from a Canadian Country Club, contort their bodies and crush shot after shot down the 1st fairway, from the tips. My only thought was, “Thank goodness they’re not behind us”, watching our beer bellied, fat asses hook, pull, slice, and drop-kick, our shots down several different fairways off the 1st tee. Oh to be young again!!

One neat feature of Southern Pines is that there is a concession stand at the intersection of several holes on the back 9. Poor play makes me hungry, so I stopped after Number 11 for a Chicken Salad sandwich. Knowing I was going to have lunch after the round, I opted for a ½ sandwich, which was excellent. Served on fresh multi-grain bread with large chucks of chicken and a perfect amount of mayonnaise- it was just the right portion to take the edge off the hunger, and adjust my mind to absorb three more consecutive pitiful holes, before finally making a few shots.

Mulligan’s on the 18th was the relief I needed to forget about the round; a delightfully friendly staff, appropriate seating in the restaurant, deck area overlooking the 18th green, and a full-service bar. Oddly the place is decorated with lots of Ohio State pennants, flags and signs. I learned that the largest contingent of Ohio State fans in the state enjoy Mulligan’s hosting of all the Ohio State games during football season. Mulligans is open every day, even when the course is closed as it is that popular with the area residents.

I enjoyed the “Mooney Burger”, a ¼ lb burger cooked perfectly served with Swiss cheese, coleslaw and chili, served with homemade, thick cut potato chips. I’ll be surprised if I have a better burger the rest of the golf season. Mt GDP’s (golf dining partners) had a triple-decker sandwich, a fried chicken sandwich, and a barbeque. All three were impressed with the quality and quantity of their choices and all were priced around $8.00. It was obvious why so many non-golfers were in the restaurant on a Tuesday afternoon, as the food was great, the atmosphere delightful and the staff incredibly hospitable, friendly and efficient. I’ll definitely keep Mulligan’s on the 18th on my short list of best golf-course cuisine, and give my highest recommendation to make it a must on your next trip to Pinehurst.

Food:5 Stars (5 / 5)
Course:3 Stars (3 / 5)
Staff:4 Stars (4 / 5)

Hyland Hills Golf Club

Hyland Hills Golf Club – March 9, 2014.

My golf season is officially underway, and welcome to the first 2014 post to Birdies and Burgers, although my first round of the season had no birdies and not even a burger! However, after a 5 ½ Hour trip to the Pinehurst area, we (myself and 23 other golfers mostly from the Lake of the Woods area of Virginia) enjoyed the beautiful weather and friendly and gracious folks from the Hyland Hills Golf Club in Southern Pines, North Carolina.

After the rough winter the course itself was in pretty good shape considering the challenges of the cold and snow. As always “Ozzie” the faithful Border collie and the house cat are the center of attention in the clubhouse. The course itself was crowded, but the pace of play reasonable. A 6 iron from 176 yards on number 18 got me close enough to salvage a par for an 89 on the course, but the round was filled with missed opportunities and a few downright awful shots. But anything under 90 for an opening round of the season, especially with a must make par on 18, was a good way to start the season.

Given the late tee time and a scheduled early dinner, I chose to grab a ham and cheese hoagie at the turn. The menu in the snack bar was limited to a couple of sandwich choices, snacks and ¼ lb hot dogs, one of my playing partners chose.  The hoagie had plenty of shaved Honey-Baked ham on a fresh bun, which was served warmed at my request. My GDP (golf-dining partner- not some economic indicator) said the hot dog, san the chili, was cooked perfectly and tasty. The beer was a reasonable $3.00, and the food prices in the $4-5 range, and most importantly served by a staff that clearly understands the importance of a client-centric environment.

Everyone at Hyland Hills is incredibly friendly and engaged our entire group in conversation; again with Ozzie being the focal point of the interactions. He loves to ride around the course with Bridgett in a golf cart and entertain the golfers in the clubhouse with his quick reflexes as he stalks his rubber chicken or ball.

This trip to Pinehurst has been an annual event for many in the group, but just my second trip, and we will play the course again on Wednesday before we leave to return to Northern Virginia. I look forward to trying to best the 89 and visiting again Hyland Hills.

Food:3 Stars (3 / 5)
Course:3 Stars (3 / 5)
Staff:5 Stars (5 / 5)