Virginia Golfer Nov / Dec 2019 | Page 35

What’s more, you’re not going to be dis- tracted on some of those tougher angles that Jones designed. Tree lines and cre- ative routing around the 190 acres gives you the feeling of being all by your lone- some. In fact, on 16 of the final 17 holes, once you pull away from the tee box, the previous hole is no longer visible. HARBOUR TOWN GOLF LINKS If there is a prioritized round for your trip to Hilton Head Island, it should be Harbour Town Golf Links at The Sea Pines Resort. The property, also home to the Heron Point and Atlantic Dunes courses, gets a week of high-end advertising each year via the RBC Heritage PGA Tour event. Started in 1969, it moved its annual sched- ule to the week immediately following the Masters back in 1983, parlaying all the excitement built the previous Sunday into a notability that has done wonders for Hilton Head Island’s reputation in the golf travel industry. Harbour Town isn’t that long by today’s standards, however the layout challenges even the best of professionals. In fact, the winning score of the 2019 RBC Heritage was only 12 under par. What the tourna- ment broadcast doesn’t convey on Pete Dye’s beauty are the slender fairways, heav- ily angled and tree-protected shots into the green, or the dynamic putting surfaces that place a premium on accuracy. No matter how many camera angles you can absorb, there really is nothing quite like seeing the lead-up to Calibogue Sound behind the 159- yard par 3 at No. 17 in person. Nor can you replicate the finisher, which plays parallel to the Sound and has you putting out under the backdrop of the famed Harbour Town Lighthouse and Marina. DINING AT ITS BEST After our round at Harbour Town, we returned to the clubhouse where we were treated with some huge chicken wings with flavor that matched their size. Because we’re aficionados, we paired them with River Dog Brewing ’s Light- house Blonde Lager, a beer that was origi- nally crafted specifically for The Sea Pines Resort in honor of the iconic lighthouse. Pretty good start, but that was only the beginning. Alexander’s Restaurant and Wine Bar is a reservation-required establishment (during peak season, at least) where oys- ters and bacon-wrapped shrimp appe- tizers lead into grouper and other local catches for entrees. You will want to close Above: Hole 15 of the Atlantic Dunes course, also located at Harbour Town Golf Links. The Harbour Town Clubhouse, left, is the perfect place to unwind and enjoy a great meal after a round. vsga.org with the Cheesecake Bombe or house doughnut for dessert. Coast Oceanfront Dining is on the eastern tip of The Sea Pines Resort inside the all-new Beach Club. The one-page back-and-front menu is headlined by the shoyu-marinated tuna nachos, cast-iron crab cake, smoked half chicken, and pork belly BLT, in addition to several fresh-catch options. Nunzio’s Restaurant & Bar is one of the Island’s newest restaurants, opening ear- lier this year. As such, Nunzio and Angelo Patruno are frequently walking the floor, earning their compliments on everything from grilled Spanish octopus and Angus beef loin appetizers to chicken parmesan and center-cut veal. Accompanying all of it is some 170 wine options, including just shy of 100 reds alone. We spoke with employees of all three restaurants and found that chefs from around the country have been fighting for jobs on the Island. They know there isn’t much room for error, but also that the payoff is well worth the effort. In this sce- nario, the dining customer always wins. In the wake of that dynamic, Hil- ton Head Island visitors again reap the rewards, able to celebrate in their own way. From award-winning golf to incredible cuisine, beautiful beaches, and an abun- dance of activities, Hilton Head Island is guaranteed to deliver an unforgettable golf vacation experience. To learn more about planning a Hilton Head visit, go to HiltonHeadGolfIsland.com. N OV E M B E R / D E C E M B E R 2 0 19 | V I R G I N I A G O L F E R 33