The 160 acres of undulating meadows and copses of oak, maple, sweet gum, and pine at The Links Golf Club were transformed into a championship course by Frederick W. Hawtree, who designed more than 300 courses around the globe, including the Royal Birkdale course, in partnership with his father and son. Hawtree drew inspiration from the natural lay of the land while contriving narrow fairways and bunkered greens that reward precision. Water comes into play on the 8th, 11th, and 18th holes, swallowing poorly aimed balls so oysters can turn them into pearls. Before hitting the course, golfers can rev their engines at any of the driving range?s 15 hitting stations. After a day of sinking cleated feet into bent grass, players can toast success at the copper-topped bar in the member lounge or bite into sandwiches and seafood at the club's restaurant.
Course at a Glance: * 18-hole, par 72 course * Length of 6,725 yards * Course rating of 71.5 * Slope rating of 133 * Four tee options * View the scorecard
For the past 20 years, Illiano Cucina Mediterranea chefs have prepared more than 15 kinds of pasta dishes, with sauces ranging from pesto and vodka cream to alfredo and pomodoro. Veal and chicken are dressed 15 different ways, including with a marsala wine sauce with mushrooms. Out in the dining room, pale-yellow linen napkins top each table, folded to look like a blossoming flower. It’s a touch that complements the many scenic pictures of Italy’s coast on the walls, creating a setting that’s ideal for family reunions or romantic dinners.
At La Posata Ristorante, guests are welcome to bring their dates, families, and bottles of wine to dinner. The family-owned BYOB hosts lunch and dinner menus with homemade pastas as the foundation for entrees of grilled eggplant with sundried tomatoes, and buffalo mozzarella or lobster with sweet peas and roasted red peppers. Homemade tiramisu or crème brulee add finishing touches to meals unless diners request showers of confetti.
It may be New Jersey, but the pizza style is decidedly New York. Either in family or personal sizes, the pies on Original People's Pizza & Family Restaurant's menu pack toppings of ricotta cheese, fried onions, or fresh basil and can be stuffed or served in either classic New York or Sicilian slices. Fifteen years have helped the chefs add Big Apple flavor to its Italian classics in a variety of forms. There are entrees of chicken giardino, a chicken breast sauteed with mushrooms and sundried tomatoes, or scallops served with spinach and peas in a white wine sauce. Then there are the pasta dishes, which use fresh noodles to soak up garlic sauce and corral littleneck clams just the way swimming pool noodles soak up pool water and littleneck clams.
The chefs at Paradise Biryani Pointe prepare the restaurant's signature dish?Hyderabadi rice biryani?using a slow, crockpotlike technique known as dum. This method ensures each ingredient is rendered tender to the tooth and fragrant to that electronic sensing device in the middle of the face. Halal meats sizzle on kebab skewers and veggies such as spinach, lentils, and peppers simmer in curry or masala sauces. The restaurant also makes it easy to try a little of everything with its daily buffet starting at 11:30 a.m. Diners may bring their own alcoholic beverages to complement their meal or order house drinks, such as a traditional yogurt lassi. Lunch combos and catering trays are also available.
Amid the verdant, golf-cart-traversed grounds of Indian Spring Country Club and Pennsauken Country Club, executive chef Dean Marco blends herbs with Maryland crab meat to make his broiled jumbo lump crab cakes. The crisp yet creamy morsels, which are Marco’s signature dish, are properly placed near the top of the menu at Marco’s Restaurant, above succulent meats such as filet mignon, Atlantic salmon, and whole crabs with authentic New England accents. Given both locations’ proximity to the links, each kitchen also sates golfers’ appetites with Angus burgers and sandwich baskets that come with optional sides such as lobster-and-shrimp bisque.