Sculpted into 300 acres of glacial depressions that form kettles and kames, Pinehills Golf Club's pair of 18-hole, par 72 championship courses seamlessly incorporate the stunning landscape, earning acclaim from Golf Digest, Golfweek, and Golf Magazine as top public courses in the state. The Rees Jones Course is cleaved through a dramatic glacial imprint left from the Ice Age, showcasing 7,175 yards of wide fairways and very few water hazards for a layout that plays similarly to a links-style course. Hole 15 is a 509-yard par 5 behemoth that demands the toughest carry of the round, about 200 yards. The uphill hole reaches the highest point on the course, which offers views of the surrounding topography, as well as the five bunkers that await errant shots or displaced sunbathers on their way to the green.
The Nicklaus Course was built one year later and presents a serpentine layout of dramatic elevation changes and small, slick greens. Undulated fairways are characteristic of this young course as it winds through dense clusters of coniferous and deciduous tree lines that burst with color in autumn. The course places a premium on precise approach shots rather than gunpowder-filled golf balls in order to avoid the gauntlet of bunkers on nearly every hole. The course culminates at the 18th hole, a 476-yard par 4, as well as a cerulean pond that golfers must carry in order to reach the small, contoured green in regulation.
Pinehills' practice facilities and clubhouse are what set the club apart from other public and private courses. Complete with five large putting greens, a 60-stall driving range, and three chipping greens with bunkers, the practice area is an ideal host for Pinehills Golf Academy. Lessons and clinics pair apprentice golfers with expert PGA instructors, who hone swings with the help of V1 digital swing-analysis technology. After a day on the course or at the range, the East Bay Grille quiets rumbling stomachs with clam chowder, burgers, and steaks.
Jones Course at a Glance: * 18-hole, par 72 course * Length of 7,175 yards from the farthest set of tees * Course rating of 73.8 from the farthest set of tees * Slope rating of 135 from the farthest set of tees * Four sets of tee boxes * See the scorecard
Nicklaus Course at a Glance: * 18-hole, par 72 course * Length of 7,243 yards from the farthest set of tees * Course rating of 74.3 from the farthest set of tees * Slope rating of 135 from the farthest set of tees * Four sets of tee boxes * See the scorecard
First established in 1913, the Plymouth Philharmonic Orchestra proudly embraces a storied history that saw the group blossom from a 30-piece ensemble to a professional symphony orchestra of 75 musicians. Steven Karidoyanes has marshaled this acoustical army as its music director since 1994, leading them in performances at venues across the state.
The culinary team at Guru Indian Grille presents a menu composed of hearty vegetables and succulent meats to dampen disruptive stomach operas. Weary superheroes can remove tangled capes from their cuisine gates to welcome one of seven varieties of naan, such as the garlic-and-cilantro-stuffed edition ($4). After properly prepping palates, guests can imbibe an entree such as palak paneer, a mound of cheese cubes woven with spinach, tomatoes, onions, and a smidgen of spices ($12), or boneless malai chicken boti, which wears a robe of saffron-and-almond cream sauce to lock in the smoky benefits of being cooked in a clay tandoor oven ($14). Lamb boti kebabs offer patrons precut pieces of tender, traditional meat ($19), and an array of vegetarian entrees grant sustenance to stegosaurus decedents ($10–$12). Any entree can be teamed up with a yogurt-and-mango lassi drink ($4) or enjoyed a few hours before swimming.
Uniting wholesome ingredients and rustic recipes, The Blue Blinds Bakery's chefs forge heirloom loaves fresh from the hearth. Artisan breads, including sourdough, whole wheat, and spelt, boast crusty shells, springy texture, and free-range, vegetarian-fed grains ($3.50–$5). Sugar coat tempestuous tongues with golden rivulets of real Vermont maple syrup, which spills past fresh-fruit floodplains, inundating pancakes, french toast, and waffles ($5.50 each). Among baguette-bracketed sandwiches, the fresh mozzarella caprese punctuates mid-day munchies with mozzarella, fresh basil, arugula, tomatoes, balsamic vinegar, and extra-virgin olive oil ($6.50), and the all-natural roast beef tucks arugula, tomatoes, horseradish sauce, and extra-virgin olive oil in pecorino cheese parentheses ($7). Built in 1839, the historic building allows patrons to reminisce about the presidency of Martin Van Buren while chortling over a cup of locally brewed coffee.
At Hearth Wood Fired Bread, 20-year bakery veteran Peter Nyberg employs 18th-century French techniques to craft six varieties of artisan bread from scratch, a practice that earned the store Best of the New 2010 recognition from Boston Globe Magazine. Each loaf embarks upon its picaresque journey to the breadbasket with all-natural ingredients, including the bakery's own levain starter and organic whole grains such as emmer, spelt, and Kamut-brand khorasan wheat. Without adding any chemical preservatives or helium, nimble hands knead each loaf of french country or raisin-pumpernickel rye before tossing it into the custom-built 60-ton Gueulard wood-fired brick oven. Slice up hearty hunks of baker's harvest to build a sound sandwich foundation, or place a loaf of fresh rustic rosemary in your windowsill and let the aromatic scent lure in passing Garfunkels. Since Hearth Wood Fired Bread provides breads to many top restaurants and hotels in Boston, taking home a loaf helps devourers create a fancy home-dining experience or finally bring the dream of napping on a bread pillow to reality.
The kitchen may look a bit different than when it opened in 1973, but the family in charge and the recipes are still the same. Though there are three generations now, chefs still hand make their sauces and pizza dough daily, ensuring that each ingredient still has the space to shine brightly when brought to life by the heat of the oven. Italian pastas steam in large pots nearby, and hot and cold sandwiches brim with veal, steak, salami, and meatballs like a screenplay written by somebody who forgot to eat lunch. This dedication to providing good eats recently earned Al's Restaurant a designation as the "2012 Business of the Year" from the Plymouth Area Chamber of Commerce.