Dyed and Gone to Heaven
By Becky Billingsley
Out of all the impressive golf course restaurants in the Grand Strand area, the Dye Clubhouse at Barefoot Resort provides an especially luxurious setting with a beautifully presented menu.
This is one of those golf course restaurants that would be easy for the public to assume is closed to the public, since the neighborhood is gated with a security guard. But just tell that guard you’re dining at the Dye Clubhouse, take the first left as soon as you’re through the gate, and you’re on your way to a culinary treat.
David Bennett is the food and beverage director who oversees a stellar menu.
“We strive for the presentation,” he says. “We’re not like any other golf course restaurant.”
The presentation begins outside, where a tabby walkway studded with oyster shells leads to a classic Lowcountry structure built on a slight rise in the landscape. Once inside, spectacular furnishings are used to stunning effect.
The Dye Clubhouse dining room is an elegant space with white linens, carved Chippendale-style chairs, flowers on the tables, beautiful wood sideboards, handsome carpets and a magnificent carved wood fireplace with a mantelpiece of black granite. Opposite the fireplace are French doors opening onto a screened porch where linen-topped tables surrounded by wicker chairs offer views of manicured grounds. There’s also a fun view of golf carts trundling along a hummock-topped island in a serene lake.
Next to the dining room is an equally impeccable, full-service bar with much carved wood, comfortable high-backed chairs, and hanging slag glass lamps with a vintage 1920s ambiance.
Bennett’s kitchen staff executes a menu heavy on savory favorites that are crafted with finesse and flair.
When you order a Seared Tuna appetizer, tuna slices are served along with avocado slices and a choice tuna/avocado salad with mandarin orange and ginger vinaigrette dressing. You could also choose to begin your meal with White Bean and Chicken Chili, Asiago Cheese Dip, Shrimp Quesadilla, or a Pan-seared Crab Cake topped with diced tomato beurre blanc.
Six salad choices include sumptuous classics such as Cobb, Shrimp, Spinach and Caesar Salads, but they are prepared with thoughtful individuality. The Caesar ($7) features whole Romaine hearts grilled and served with black olives, lightly fried artichoke hearts, bacon and Parmesan cheese croutons.
The Tomato Tart salad ($7) is a visually delightful treat where roasted tomatoes are layered with fresh mozzarella cheese. A Napoleon-style tower is capped with a grilled portabello mushroom and drizzled with balsamic vinaigrette and basil-infused olive oil. Whimsical long fried onion tentacles complete the dish’s artistry.
Other selections priced $8-$12 are phenomenal deals. There are several sandwiches and wraps, from French Dip on a fresh baguette and a Classic Beef Burger, to Chicken Cordon Bleu, Tuscan Chicken on Focaccia, and the Croquet Monsieur where grilled ham is topped with béchamel mustard and melted gruyere cheese. The Roast Beef Wrap is a savory treat with thinly sliced beef, Swiss cheese and horseradish cream sauce wrapped in grilled Lavash bread.
A trio of heartier entrees invites the hungriest diners to stay and linger: Chicken Parmesan, Chicken Florentine, and Grilled Tuna served resting on a Black Bean Cake and Sautéed Spinach.
Civic organizations and other clubs are welcome to meet at the Dye Clubhouse, and downstairs there are several more rooms to accommodate large functions. Many wedding receptions are held here to take advantage of the lovely setting and the capable staff.
“We used to be fully private,” Bennett said, “but now we are semi-private. We are open to the public at any time, and you don’t need a reservation.”
The Dye Clubhouse is at 4980 Barefoot Resort Bridge Rd., and the number is (843) 390-8446. The restaurant is open daily from 8 a.m. to dusk.
There are no comments posted. Add yours below.