The new bar and restaurant overlooks the 18th hole of Pinehurst No. 2, where golfers and guests have gathered on the veranda for decades. The 5,000-sq. ft. venue will serve lunch daily and offer appetizers with bar service throughout the afternoon and evening.
For decades, golfers and guests have gathered on the veranda overlooking the 18th green of the famed Pinehurst No. 2 course at the Pinehurst Resort and Country Club in the Village of Pinehurst, N.C.
Now, they will able to do so in “The Deuce,” the property’s newly opened food-and-beverage venue with a bar area that opens onto the veranda to afford the best view of No. 2’s historic finishing hole (it was the site of Payne Stewart’s dramatic 15-foot putt to win the 1999 U.S. Open).
The Deuce provides a setting like few in the world of golf, says Pinehurst President Tom Pashley. “Even when you are sitting inside, you are literally a ball-toss from the 18th green of Pinehurst No. 2,” he says. “When the windows are open, you can hear the sounds of the game, whether it’s a roar for a made putt or the groans for one that just lipped out. You feel like you’re part of the event, whether in one of the seats on the veranda, or even sitting at the bar.”
Adorned with vintage photographs and other memorabilia illustrating the storied history of No. 2, the 5,000-sq.-ft. Deuce will serve lunch every day, as well as an array of appetizers throughout the afternoon and evening. Lunch includes a variety of sliders, sandwiches and wraps, while appetizers will include Crab Hushpuppy Beignets, Lobster Mac’n’Cheese Croquettes, Wings, Pretzel Bites and Loaded Tater Tots.
The bar, which is open to the public, features an assortment of specialty cocktails and North Carolina craft brews, including the Pinehurst Pale Ale, brewed specifically for Pinehurst by the Highlands Brewing Company, as well as selections from the nearby Southern Pines Brewing Company.
“It’s not just typical bar food,” says Pinehurst’s Executive Chef, Thierry Debailleul. “It’s fresh, inventive and original food, and it all comes with a spectacular view. It’s made-from-scratch cuisine in a relaxed, comfortable setting that we feel will become the best lunch spot you can imagine anywhere.”
With large, custom-made windows designed to open onto the veranda, Pashley believes the bar and restaurant will enhance the Pinehurst experience, both for patrons and the golfers coming up 18.
“I think it’s going to lend a lot of drama as a player comes up 18, because the butterflies are going to begin to stir,” Pashley says. “If you make a putt you’re going to get a roar; you’re going to light up the place. But if you’re sitting in that front bunker and you’ve got to hit a shot to the back pin, now you’re thinking, ‘All of these people are watching me, and if I hit this thin…’ It’s going to make the final hole on No. 2 that much more dramatic.
“You hope to make the putt or hit the shot because you know you’re going to get a reaction,” Pashley adds. “It puts you in the shoes of what it’s like to play in the U.S. Open. You’ve got a gallery, and it will make your finish that much more exciting.
“After shaking hands after your final putt, you’ll be able to walk a few steps to begin celebrating and recalling the round you just played,” he says. “There’s never been that at Pinehurst—not in this way, where there is a place designed and built for you to celebrate the golf and good times you’re having [here].”
Pinehurst Resort & Country Club, established in 1895, features nine golf courses on its 2,000-acre property and has hosted more single golf championships than any other site in America. In 2024, it will again serve as the site for the U.S. Open.
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