Summer 2016 | Sea Island Life Magazine Spring/Summer 2016 | Page 22

IN THE SWING

THE 19TH HOLE

CELEBRATE A GREAT ROUND AT ONE OF THE MANY
EATERIES ALONG SEA ISLAND’S COURSES.
BY DALE LEATHERMAN

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Hudson Swafford (left) and his wife enjoy the bananas Foster at Colt & Alison.

rom walking the green while hauling
clubs to the physical force required
for each swing, playing golf can work
up a powerful thirst and appetite. At
Sea Island, players can refuel with myriad
choices for après-golf drinks and dining.
Located throughout all of the courses,
restaurant settings range from casual to
elegant—showcasing the work of talented
chefs who partner with local providers for the
freshest ingredients.
Here, a few of the professional golfers who
call Sea Island home share their favorite
after-round eateries.

22 SEA ISL AND LIFE | SPRING/SUMMER 2016

Oak Room and Colt & Alison
Recommended by: Hudson Swafford
The tavern-style Oak Room at The Lodge,
with its wood-burning fireplace and terrace
view of the St. Simons Sound, is the perfect
atmosphere for genuine Southern cuisine
such as shrimp and grits and fried chicken
with collards.
Hudson Swafford, who turned pro in 2011,
likes to meet his wife in the Oak Room bar
after a round. “We’ll have an appetizer with a
glass of wine and listen to the bagpiper on the
back [terrace]. The [starter] Georgia’s boiled
peanut hummus with pita chips is great.”