local and beloved:
This year’s best new
and most improved
F&B facilities are pulling
in golfers and non-golfers
alike for experiential dining.
BY JACK CRITTENDEN
Causal elegance in a lively atmosphere:
;at phrase sums up most of Golf Inc.’s
2017 Golden Fork honorees.
Whether at a private club or a public course, diners today want casual settings, de;ned by high-quality décor,
rustic ambiance and local food o;erings.
Several of this year’s honorees combine
those features with outdoor seating,
which provides unparalleled views of the
golf course and, in a few cases, of nearby
For example, Granite Links Golf Club in
Quincy, Mass., o;ers members and non-
members great views of downtown Boston,
Granite Links is not the only private
club that built a restaurant for the pub-
lic. Atlantic City Country Club and
Centurion Club in the U.K. did the same,
allowing them to bring in more revenue
and better dining options for members.
What they all have in common is that
they go beyond basic seating and menus
to o;er experiential dining — that is, an
experience that involves food.
Golf Inc.’s second annual Golden Fork
awards recognize 12 golf facilities for either
new and most improved dining options.
Editors assessed entries based on
improvements in revenue, tra;c, guest
satisfaction, aesthetics, service, menus
and capital improvements. Nominees
were diveded into four categories: most
improved public and private facilities and
new public and private facilities. To fall
under public, the dining facility must be
open to the public, even if the course is
only open to members.
We honor 12 facilities that are huge
;nancial successes and are moving dining
to the next level at golf courses and clubs.
class of the