Groves of oaks and georgia pines reflect off the glassy surface of strategically placed water hazards at Southbridge Golf Club’s 18-hole course, the grassy brainchild of renowned course architect Rees Jones. Soaring above the 6,922-yard layout, wayward golf balls may carom off of the dense population of timbers, nestle into the pillowy sands of deep bunkers, or sink into the abyss of ponds, streams, and lava pits that come into play on nearly every hole. Large greens await at the end of each hole, eager to befuddle golfers with breaking putts and a fast, well-maintained surface. An onsite driving range nurtures golfers relationships with their clubs, and a menu of fresh meat, seafood, and salad at the genteel diner of Vickery’s at Southbridge curbs hunger that may sap strength from drives or preempt post-round putter-jousting competitions.
Course at a Glance:
Designed by Rees Jones
18-hole, par 72 course
Length of 6,992 yards from the farthest tees
Course rating of 74.1 from the farthest tees
Slope rating of 134 from the farthest tees
Four tee options
Waterfront dining takes a pleasantly casual turn at Up the Creek Pub and Grill. Guests can dine on fresh seafood and house-smoked meats while seated outside on the deck overlooking Broad Creek Marina, the water, and low-country marshes. Buffalo chicken dip, and warm potato chips with blue cheese kick off meals such as crab legs, shrimp, and burgers, which can be enjoyed from deck seats or inside, where guests can watch sports.
Delta Sonic Car Wash renews tarnished transportation with an innovative touchless car-wash system that automatically guides vehicles through a tunnel of high-pressure sprays and overhead buffing cloths. The hands-free wash massages mild lotions into paint jobs, leaving vehicles with sparkling, fingerprint-free finishes that are backed by a five-day guarantee. Detailing technicians do get their hands dirty as they make use of more than 100 hours of training to dote on vehicle interiors and exteriors with products from ValuGard, Aquapel, and Blue Coral. The team wields AOCA certification know-how when injecting engines with oil and devising rustproofing treatments that avoid drilling holes or covering corrosion in zit cream.
Ta Ca's chefs firmly root their menu of sushi and teppanyaki entrees in Japanese culinary tradition. Although the selection of maki brims with familiar staples, it also features subtly modern specialty rolls with inventive ingredients, such as fried green-shell mussels, calamari, and tomato. The chefs spend mealtimes searing orders of vegetables, chicken, or lobster on the rippling-hot surface of hibachi grills. Wavy pendant lanterns illuminate the gleaming bar running along one of the dining room's orange walls. The shelves bristle with a selection of spirits, Japanese beers, and sake, which bring about endless toasts like a sand grain’s wedding reception.
The South is famous for its slow-cooked recipes and down-home charm, and Brown’s Family Restaurant has both in spades. Families gather around tables in the casual dining room to share stories and comfort-food staples such as fried chicken, barbecue ribs, and pork chops.
A home-style dinner is only one of the restaurant’s attractions. Shortly after sunrise, warm biscuits pair with hamburger steaks and corned beef in hearty breakfasts. Lunch plates provide a little midday comfort on weekdays with a main meat dish, two sides, and a loving note from the chef.
Within this media-darling franchise, Menchie's helpful staff grants visitors the sweet-tooth independence to assemble their own glacial delights, streamlining the complicated art of frozen-yogurt consumption into three simple steps: mix, weigh, and pay. Vibrant green, red, and yellow walls swirl around patrons as they choose from a rotating menu of more than 10 flavors, such as cake batter, red velvet, and chocolate-covered banana, and then bejewel the chilly masterpiece with topping choices such as fresh fruit, candy-bar pieces, fudge and caramel sauces, and oreos with compound fractures. The regular new york cheesecake yogurt mingles with low-fat, nondairy, and no-sugar-added flavors, adding health-conscious options to the dessert-bar repertoire. Crammed cups or freshly made waffle bowls are weighed ($0.44/oz.), scores are settled, and cheerful taste buds skip off to enjoy frosty spoonfuls.