Turning 21
By Lee Pace
Destined to take its spot among the gastronomic gems of the golf travel world is Station 21, the new Southwest-themed food and beverage facility at Pinehurst Resort’s Sandmines.
The golf world is full of iconic dining and drinking establishments just off the 18th holes of notable golf courses.
There’s the Tap Room at Pebble Beach, where you can dive into a 22-ounce bone-in Delmonico steak amidst a museum-quality display of golf memorabilia. There’s the Panorama Restaurant at Cabot Links in Nova Scotia with its Cape Breton oysters and halibut ceviche. And how about the steak and ale pie with a single-malt Scotch at McKee’s Pub at Bandon Dunes?
Muchery is a native of France, grew up in his family’s restaurant business and has spent 45 years in the culinary arena across the United States—from Ritz Carltons to a five-star venue on Amelia Island to high-end cruise ships. He was hired by resort owner Robert Dedman Jr. in 2022 to elevate the company’s resort F&B experience and build on its palette of dining and drinking operations with each having its own theme and niche—barbecue and craft beer at Pinehurst Brewery in the village, 150 styles of bourbon at the North & South Bar at the Manor Inn, fine Italian cuisine at Villaggio at the Magnolia Inn.
Now comes Station 21, so-named because 21 is the sum of 10 & 11 (the Tom Doak-designed No. 10 opened in May 2024, and the Coore & Crenshaw No. 11 will follow in the fall of 2027), and “station” harkens to the Sandmines’ history of being a mining site for sand that was transported out via railroad cars.
The menu includes appetizers like a bowl of chili made from brisket and short-ribs and a plate of Texas Hill Country quail knots. Hand-held entrees range from bison sliders to smoked brisket tacos. Among the full-plate specialties are authentic Mexican tamales with shrimp or pork and poblano peppers stuffed with quinoa, chorizo and chicken.
“Having an emotional connection with each facility is very important,” he says. “You come to this wonderful golf course, you walk it and feel the ground beneath you, then you come together after it’s over and talk about what a great experience you had. You have something to eat. You have a drink. In cooler weather you sit around the fire pit. You have a cigar and reflect on the day, you enjoy the moment. You think, ‘Oh wow, what a good time.’
“We’re establishing the formula and culture for the next 30 to 40 years.”
Lee Pace is a freelance golf writer who has written about Sandhills area golf for four decades and is the author of club histories about Pinehurst Resort & Country Club, Mid Pines, Pine Needles and Forest Creek.
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