National Golf Club is the result of a collaboration nearly 20 million years in the making. Ancient oceans sculpted the terrain's hills and made it suitable for longleaf and southern pines to grow high. Then golf legend Jack Nicklaus swooped in to lend his expertise. He designed each hole, doglegging his signature wide fairways toward fast, undulating greens of bent grass. Then there’s the water. Four lakes toy with golfers on all but a handful of holes, testing their accuracy and tact as they flirt with disaster.
Perhaps most notable is the par-4, 439-yard fifth hole. Following a blind drive, players test their technical savvy with a downhill approach toward a rocky creek and a 5-foot hand-stacked stone wall. A short shot could mean a bogey, or worse, a swim. Nicklaus’s design rewards the risk taker, though—a backstop behind the green gives long shots a helping hand, rolling them back toward the hole.
Course at a Glance:
18-hole, par-72 course
Total length of 7,122 yards from the back tees
Course rating of 75.5 from the back tees
Slope rating of 138 from the back tees
Four sets of tees per hole
Squire's Pub attracts patrons with British-style fare and a distinctive pub atmosphere, both of which have helped it win several of The Pilot's Best of Moore County awards, including the All-Around Restaurant and Burger categories. The Squire Pub's owners honor their English, Scottish, Welsh, and Irish ancestry with authentic artifacts and antiques throughout the establishment, including a 1719 map of Kent, photos of Trafalgar Square, and William Shakespeare's cherished childhood Nintendo. The stained glass, mirrors, and dark woods of the interior take eyes on a historical journey as patrons sip on cold pints of beer, and hanging dartboards, backgammon, and cribbage games are available from the barkeep to keep hands busy.
Made from scratch italian food in the heart of downtown southern pines. We offer a 4 course Ala Trattoria style dinner or Ala Carte service. Our 4 courses include house made soup, salad, intermezzo with our limoncello and your entree. We offer weekly specials including small plates and dessert.
Owner and Chef Rhett Morris harmonizes every dish with a symphony of fresh, locally grown fruits and vegetables, expertly seasoned to create custom southern cuisine. Self-conscious herbivores can lunch alongside meat eaters with the black-bean burger ($8.25), and vegetable-rights activists virtuously dine on the flank-steak sandwich ($8.25). The diverse dinner menu includes signature selections such as Carolina Sand & Sea, a creamy blend of fresh shrimp, tasso ham, and stone-ground grits ($15.95), or Farmers ravioli, made fresh each week with local vegetables and delivered to the table by a gondolier dressed in overalls ($14.95).
A team of local best friends opened this cozy neighborhood spot to serve up artisanal java and tasty baked treats. Cups of joe brewed from locally roasted beans fuel early morning think tanks ($1.50–$3). Placate sophisticated palates while prodding sluggish brain parts with a selection of espresso beverages ($3.50–$5.50), or bypass lattes in favor of their nutritious, primordial eggs with a bag of espresso beans in chocolate shells ($2.50). Dessert-seeking diners can choose from sweet eats such as scones ($2.25) and biscotti ($1.25).
Gabriella's serves up a menu of customizable pizzas alongside classic Italian pastas, sandwiches, and homemade desserts. A starter of crispy calamari ($6.95) primes taste buds for entrees such as chicken marsala served with pasta and italian bread ($8.95). An 18-inch pizza arrives fresh from the oven with an array of toppings ($10.50), such as pepperoni, banana peppers, and spinach ($1.50 each), while a personal pizza ($5.25), like a studio apartment, offers the freedom to arrange toppings ($0.75 each) however you'd like within 10 inches of personal space. Diners can twist fettuccine alfredo around forks with a choice of chicken or shrimp ($8.95–$9.95) before ending meals on a sweet note with a homemade cannoli ($2.75).
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.