From the very first tee shot over a lake to the pond protecting the left side of the 18th green, the course at River Ridge Golf Club pits players against the physical and psychological challenges brought by omnipresent water hazards, including the Neuse River that intersects the course on several holes.
Architect Chuck Smith’s 1997 design weaves course play through a 6,740-yard gauntlet furnished with a plush carpet of bermuda-grass fairways and rough that gives way to fast-moving G-6 bent-grass greens. The course's signature 5th hole rewards golfers who keep their tee shots on the fairway with a short-iron approach that must clear a large pond and any caddies sunbathing in the large greenside bunker.
As a semiprivate club, membership at River Ridge unlocks a slew of benefits not available to the general public. Though the practice area—composed of a driving range and putting and chipping greens—is open to everyone, only members may make use of the locker rooms, club storage, and handicap program provided at the clubhouse. Additionally, members are granted access to special events, tournaments, and PGA pro Tim Cockrell’s lessons, which help players calibrate putting strokes and find their swing after a long time away from the game to search for their favorite golf ball that got lost in the Neuse River.
Course at a Glance:
Backyard Bistro’s menu is rich in barbecue traditions that are upheld by the resident pit master. A level-seven sage of the barbecue pit, this wise individual slow-cooks pork in handcrafted cast-iron pit smokers for a potent punch to the tastebuds. Barbecue items such as the beef brisket ($13.50) and the ½ lb. slow-roasted pork barbecue ($9.95) are roasted overnight to bring ultimate moisture and smoky flavors to each bite (both items include choice of two sides). Also served with two sides, the ribs are rubbed down with Backyard’s signature rub and slow roasted until the tender meat slides down the bone easier than pigs down backyard Slip ‘n Slides ($18.95 full rack/$13.95 half rack). In addition to the tender, smoky barbecue options, diners can also tuck into the steak ($21–$23), fish ($12.95–$16.95), burgers ($8.50–$12.50), and sandwiches ($7.50–$12.95). Backyard Bistro serves food until midnight every night of the week.
Named among Golfweek magazine's Best New Courses and Best Campus Courses in 2010, Lonnie Poole Golf Course tests players of all skill levels with 18 challenging holes spread over 250 acres of Raleigh woodlands. Designed by the Arnold Palmer Design Group—including two North Carolina State grads as architects—the landscape features several shifts in elevation as the greens meander around large buffer areas. In its abundant turf grass and stormwater runoffs, the course also facilitates research from the College of Agriculture and Life Sciences while taking extra care to preserve the streams and wild golf balls native to the Neuse River watershed.
As both the NC State men's and women's golf teams can attest, Lonnie Poole challengers golfers from the very first tee, which taunts drivers with bunkers on both sides and a sharp fall-off past the green. From there, the fifth hole ups the ante with a dogleg to the right and tall trees, whereas the 12th hole sends shots hurtling down a downhill fairway that narrows as the green nears and primes its anti-air missiles.
Course at a Glance:
In support of her high-decibel new album, Rihanna kicks off her hotly anticipated LOUD tour with emphatic gusto and a sizzling roster of special guests. Like an art show at a sundae bar, the LOUD tour floods the senses, enchanting audiences with lavishly designed sets, myriad costume changes, move-busting dancers, and Rihanna's songbook of Grammy magnets. Crooner Cee Lo Green augments the songful offerings with his own vocal talents, and Roc Nation rapper and rhythm scientist J. Cole further helps resuscitate ear drums traumatized by the outside world's blaring car horns and shrill howler monkeys.
The building has been there for generations, beneath a neon "Restaurant" sign that used to serve as a beacon of sustenance for WWII-era soldiers stationed nearby. Decades later, under that same sign, people still show up in search of food, and more importantly, in search of drink. This historic spot is now the home of Brewmasters Bar & Grill, a taproom that celebrates North Carolina brewers with its selection of nearly 100 craft brews. "Beer geeks," as Brewmasters likes to call them, can discover local suds from Big Boss and Crank Arm mixed in with nationally renowned beers such as Left Hand Milk Stout Nitro.
Of course, beer is also integral to the food menu. On it, guests will find pork belly braised in brown ale and beer-battered onion rings. The kitchen makes many of their ingredients in-house, including spinach dip forged from a family recipe and Brewmasters' signature candied bacon with jalapeño-apple jelly. As guests tackle their meals, they can study a state map that pinpoints North Carolina's best-loved breweries and least-invisible rivers.
Dead Broke Farm's name derives not only from the cost of owning horses, but also from the terminology for teaching a horse to wear a saddle—known in the industry as “breaking a horse to ride.” Trainers stable “dead broke,” or thoroughly saddle-trained, horses, alongside more spirited animals on the 110-acre farm. They also house steeds saved through their horse-rescue program, with more than 70 of their mounts avoiding fates in slaughterhouses and other undesirable ends since 2004.
Horses show off their trotting chops during farm trail rides, carrying riders on explorations of the rolling hills and whispering creeks scattered across more than 10 miles of bridle trails cut through woods populated by deer, cranes, and other wildlife. Private rides allow for more personalized routes and can incorporate stops at scenic ponds for proposals or more challenging terrain for advanced riders. Instructors also schedule horseback-riding lessons, teaching balance through rides over undulating terrain rather than through exercises such as riding a horse that is riding a seesaw.