Summer 2016 | Sea Island Life Magazine Spring/Summer 2016 | Page 23

Davis Love Grill
Recommended by: Harris English
Located at the Retreat golf course, this popular sports bar features gastropub-inspired cuisine, wine on tap and craft beers.
“I enjoy the Davis Love Grill, a nice, casual
hangout after a day on the Retreat course,”
says Harris English, who uncorked his longest drive (331 yards) and scored
his lowest round (66) in the
November 2015 RSM Classic
at Sea Island. “One of my
favorites is the club sandwich—turkey and ham
with lettuce, tomato and
bacon. I’ll usually have a
side of french fries or a
salad. The grill has a great
selection of beers on tap.
I often stop in for a drink
before dinner and to catch up
on the most recent sports news
on the TVs in the bar area.”

can indulge in the daily lunch service, order
a drink from the full bar, work out in an adjacent exercise room, relax in the steam room
or kick back over cigars and a batch of the
famous popcorn. “I also enjoy relaxing after
a round in the Men’s Locker Room, playing some cards and enjoying a beverage,”
Mullinax says. “One of the best lunch items
… is the venison chili with shredded cheese
and sour cream. You can’t [lose] with any of
Sea Island’s lunch offerings.”

Halfway House and Men’s Locker Room
Recommended by: Trey Mullinax

BOTTOM LEFT PHOTO BY STAN BADZ/CONTRIBUTOR/ GETTY IMAGES

Above: Davis Love Grill; right: Harris English

For a more formal dinner, the couple goes
to The Lodge’s Colt & Alison steakhouse,
which specializes in USDA Prime beef and
fresh, local seafood. Overlooking the 18th
hole of the Plantation course, the restaurant
is known for its extensive wine selection and
dishes prepared tableside, such as Caesar
salad and steak au poivre. “The wine list is
impressive, and we really enjoy the Napa
Valley cabernet selection,” Swafford says.
“… The restaurant also has a great dessert
menu; our favorite is the bananas Foster
prepared tableside.”

Trey Mullinax
(left) likes the
venison chili
at Men’s
Locker Room.

A former Alabama standout who made his
PGA TOUR debut in 2015, Trey Mullinax
finds it hard to pass up the Halfway House
during practice rounds on the Seaside or
Plantation courses. “I love the Walking
Salad, which consists of a bed of lettuce with
a scoop of chicken salad, salt and pepper and
a little hot sauce,” he says. Another favorite
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