Nestled inside 180 acres of tree-lined, gently rolling grounds, the Newnan golf course springs up from the natural terrain, gracing golfers with scenic views of ridges, ravines, and waterways. The meticulously maintained fairways and greens wend along natural, wooded buffers that create a sense of public but peaceful solitude, like delivering a speech from inside a sleeping bag. Golfers hone their short game at the practice green, deliver pep talks to lazy 9-irons at the all-weather driving range, or pick up anything from tees to new clubs at the pro shop. The 15,000-square-foot clubhouse's Coweta Grill serves casual or formal dining fare and slings drinks at full bar, and a sweeping veranda overlooks the 10th tee and its hazards, including the catapult-launched Harlem Globetrotters, who slap down soaring golf balls.
Executive Chef Scott Barrows waits to post specials at Devon Seafood Grill until he has spotted the best choices from the day's catch, ensuring his dishes are packed with the freshest, most flavorful seafood available. Past plates on Devon's robust menu have included jumbo lump crab cakes, coconut-green-curry mussels, and char-crusted ahi tuna, which can be paired with signature cocktails and fine wines from a collection on display in the dining area. Barrows and his staff welcome diners into this sophisticated two-level restaurant decorated with modern art that is splashed by warm lighting and the wake made by beluga whales arriving for dinner.
Though most fender-benders result in insurance exchanges or street fights, one between a chef from South Africa and a chef from Atlanta ended in a good laugh and a new business venture. The two chefs? dreams of offering people grilled seafood and introducing Americans to piri-piri pepper sauce collided. Afterwards, the duo crafted a menu of grilled tilapia, mahi-mahi, and flame-broiled chicken smothered in sauce made from a tiny, exotic South African pepper. When choosing the name, they turned back to the fateful accident, when one chef exclaimed ?I am such a Bonehead!? and the other just let him take the fall and ticket.
Beginning with locally sourced ingredients whenever possible, Executive Chef Jason Shelley and his team forge an eclectic menu of surf ‘n’ turf that puts a modern spin on traditional American supper clubs. At Ocean Prime, he manages to refine established dishes by incorporating refined ingredients, including black truffles and lobster. These upscale touches are present throughout the selection of USDA prime steaks, which the chefs dust with housemade seasoning and roast to order inside a 1,200-degree broiler. Even with six cuts of steak to choose from, "seafood is the main draw," according to Gayot. The daily selections of wild and naturally harvested seafood can include everything from ginger-tinged salmon to blackened snapper. To accompany these hearty entrees, handcrafted cocktails are joined by a similarly refined wine list, which earned Wine Spectator's Award of Excellence and features more than 50 selections by the glass. With its black banquettes, simple wooden chairs, and tables draped with white linens, Ocean Prime honors its supper-club roots. However, the dining area is thoroughly modern. Large circular mirrors adorn the earth-toned walls and the stout, cylindrical lamps hang from the ceiling and light the majority of the room. Mobile-like collections of glass orbs dangle above some of the booths, catching the rays of light and casting a glow throughout the room.
The Oceanaire Seafood Room is a great special occasion restaurant located right in the heart of midtown Atlanta. Whether you’re in the mood for pistachio-crusted Costa Rican mahi mahi or simply a high-end version of fish ‘n’ chips, this restaurant will satisfy your seafood cravings in an elegant, upscale setting. It’s an excellent choice for an impressive business dinner or a graduation celebration. You can also meet up with friends at the bar for happy hour and sample the less expensive menu, which includes shrimp ‘n’ chips, crabcake sliders and plenty of other yummy samplers along with beer specials. Valet parking will set you back $5, but that’s not bad for the area. The blue lighting and impressively sized fish on the walls give the space the appropriate nautical touches, while monogrammed plates and lots of wine shelving lead to a decidedly upscale feel.