The course at Touisset Country Club covers a verdant patch of repurposed farmland that still bears many of its original, naturally occurring hazards. In 1959, the then-amateur designers, Raymond Brigham and Richard Weller, built the course by hand. In doing so, they chose to leave the existing boulders in place rather than using them as paperweights for to-scale U.S. maps. And today, more than half a century later, the course balances such rugged features with well-maintained, penncross grass greens.
Course at a Glance:
Perched along the historic Palmer River, where steamships used to chug along to the ocean’s embrace, the tree-spotted links of Wampanoag Golf Course invite players to swing their way through nine holes designed by golf course architect Aljenon Barney in 1932. Golfers swing their way through the 110 acres of bucolic greenery, where subtle slopes facilitate walking or somersaulting from hole to hole, and gas-powered carts ferry club-swingers who loop the course twice over to play a full 18. Players are challenged with forced carries over water hazards on holes 7, 8, and 9 and must use deft club selections throughout to avoid excessive sunbathing in the course’s populous sand traps. After breaking a sweat, golfers can lounge in the shade of a patio, munching on sandwiches and sipping complimentary coffee before summoning camel transports for a renewed attack on hole six's sandy moat to the green.
When traversing Cole's River Family Fun Center's 18-hole mini golf course, golfers putt past water flowing down a mini rock-strewn mountainside, contoured greens, and rocky outcroppings surrounding the course. Adjacent to the course, guests of all ages can hone their swinging skills at the multi-bay batting cages, or enhance a different set of swing mechanics under covered bays at the on-site driving range. Golfers can unwind with solo practice sessions or enlist the help of a golf instructor during one-on-one lessons and group clinics. The multi-faceted facility also serves up Del's Lemonade, snacks, and lucky colors of mini golf balls.
Lombardi's Hillside Country Club's nine-hole, par 36 layout caters to players of all abilities with its relatively short length of 2,956 yards. The recently renovated course takes golfers careening across tree-lined fairways and past burbling water hazards that come into play on five holes. Yardage markers once used for golf-cart-jousting tournaments are stationed throughout the course and are measured with the precision of a laser, allowing clubbers to swing with confidence in pinpoint approaches to the greens.
Course at a Glance:
In golf, the tee shot is the one constant, the one point on each hole in which the golfer is in total control. With Windmill Hill Golf Course’s nine-hole, par three layout, the tee shot takes on added significance, so players must take full advantage of their ability to position the ball freely, tee it up, or decorate it with glitter-glue before taking aim at the flagstick. The course’s holes range from 116 to 218 yards in length, so golfers need to unsheathe a number of different clubs throughout the round. In addition to its scaled-down course, Windmill Hill offers a grill room with a bar, TVs, and an outdoor deck that overlooks the links.
Swathed in the Cape Cod–style clubhouse of LeBaron Hills Country Club, Lilly’s captivates palates with a seasonal menu of seafood, steak, and pasta. Conjure the flavors of summer with a greens-and-pineapple salad ($7 for a half portion, $9 for a full portion), a mix of citrus chunks and mango dressing for tropical flavors and wasabi peas for seasonal heat. Chefs create foodscapes on a linguini canvas by painting hills of sautéed chicken and lobster and a forest of mushrooms, broccoli, and roasted tomatoes with a gorgonzola cream sauce ($13 for a half portion, $24 for a full portion). Prosciutto-wrapped pork tenderloin and asparagus ($19) snorkel through a sea of chipotle cream sauce, excavating submerged scallions and pirate doubloons from mounds of mashed potatoes. A three-layer feast, the Georgia Banks grilled swordfish ($30) rests on a pile of sliced potatoes while the sweet juices of a pineapple, mango, and strawberry salsa run down its sides.