What’s New at Pinehurst Resort
America’s answer to St Andrews is Pinehurst Resort in the sandhills of North Carolina. Established in 1895, it has hosted more single golf championships than any other site in the U.S. While it shares monumental historic significance much like St. Andrews, it’s different because of its expansive resort offerings like nine golf courses, an award-winning spa, tennis and croquet facilities and a wide range of other activities.
Today’s Pinehurst refuses to rest on its laurels and is constantly expanding and improving, which contributes greatly to its impressive number of return visitors.
Here’s what’s new at Pinehurst Resort:
REIMAGINGED NO. 4 COURSE
Opened on September 20, the reimagined No. 4 course at Pinehurst Resort by golf architect Gil Hanse has undergone an amazing transformation. Visually stunning from tee to green, exposed sand areas, vast cross bunkers and native wire grass meld with the site’s rolling topography and natural ridge lines to create dramatic vistas and strategic options on every hole. The par-5 9th hole is a shining example of how No. 4 has been reinvented through Hanse’s vision and expertise. More than 25 pot bunkers were replaced with sprawling, sandy native areas, and a massive crossbunker spans the width of the fairway, connecting with nearby holes and merging together the natural landforms. Green complexes throughout the course have been lowered to fit the landscape, and are complemented by Hanse’s unique bunker designs.The USGA has already named No. 4, along with No. 2, as co-hosts for the 2019 U.S. Amateur Championship. Stroke play will be contested on both courses with the match play championship held on No. 2.
Opened this fall, the Pinehurst Brewing Company at Pinehurst Resort occupies what was the original Pinehurst Village steam plant that was built in 1895. Much of the original brick and facade of the steam plant has been preserved, including the original steel windows. Parts of the brewhouse’s walls remain blackened from the decades it housed massive steam boilers. Portions of the plant have been renovated to include a smokehouse for the restaurant and a greenhouse for herbs, which will be used for both the restaurant and brewing ingredients. The 10-barrel microbrewery has an observation platform overlooking the brewhouse will be a focal point of the taproom, and the dining room will be complemented by a bar, a beer garden and an all-seasons patio. Beer is brewed by Eric Mitchell, the former head brewer of Heist Brewery in Charlotte. One of the most highly regarded young brewers in the country, while at Heist Mitchell won recognition from the World Beer Cup and others. The dining menu is eclectic and innovative with selections such as a fried green tomato BLT, grilled watermelon and smoked chicken wings. Live music is featured on the weekends.