If you have a hankering for Southern flavor, we reckon you should head over to Pinehurst Resort’s newest restaurant. Pl8te, Southern Table is a rebrand of the restaurant attached to course No. 8, and it’s more than just a spot to get a snack in between rounds. Open to the public and just a short drive from the Taylortown Harris Teeter, visitors and locals alike can take advantage of expansive views of the course through floor-to-ceiling windows or work on their tan on the huge brick patio. Pl8te opened Thursday, May 1.
The Rebrand
Until now, the restaurant at No. 8 hasn’t had a strong identity, but a rebrand was in order with the completion of The Cottages at No. 8, Pinehurst’s first on-course accommodations. Pl8te was the brainchild of Chef de Cuisine and born-and-raised Southerner Michael Morris.
“There was really no outlet at Pinehurst to promote local, Southern cuisine,” says Michael, who has worked in everything from fast food to fine dining over the past 33 years, notably as head chef at Ruth’s Chris Steak House. “I wrote a simple, down-home country menu, upscaled with small touches.”
“I think it was important for Pinehurst Resort’s portfolio to have Southern cuisine,” adds Chef T, Thierry Debailleul, director of the resort’s culinary operations. “Steakhouse, Italian, contemporary sports bar, we have all that. Now we have another perspective on food for golfers who stay 3, 4, 5 days with us to enjoy, and for the locals as well. We want everyone to feel welcome here.”
The Food
OK, here’s what you came for. Behold the food photos.
The chef’s favorites: Michael says there are two items on the new dinner menu that truly embody his Southern philosophy: the Duroc Pork Chop (with a Cheerwine barbecue glaze) and the Carolina Shrimp and Grits with Succotash.
- The pork chop was thicc and juicy despite us ordering it well done. We must be uncultured, but we had never been asked what temperature we’d like our pork chop, so we just guessed — and were pleasantly surprised. Being Southerners ourselves, we grew up on pork chops, but after tasting this one we’ve decided none of the chops from our childhood were prepared appropriately. The potatoes were also good, but let’s be real, anything in this sauce would be. Collard preparation can be contentious, but these were solid enough to please anyone who actually likes to taste their greens.
- The grits were super satisfying. We could make a meal out of just the veggies, but the flavor and texture of the grits really brought the whole dish together. As grandma would say, this one’ll stick to your ribs.
- The cocktail: With rum and blackberry, this boozy little beverage was just sweet enough, and strong enough that we can’t remember the name of it. You’re on your own, sorry.
What else we ordered: Our favorite appetizer was the blackened shrimp, though the honey sriracha deviled eggs and fried oysters gave them a run for their money. The crust on the Cornmeal Crusted Trout was light, and the citrus maple glaze kept us coming back for more forkfuls.
The Dessert
Our physician should probably be concerned about our sweet tooth (teeth)? But in our opinion, we saved the best for last. The Lemon Blueberry Pound Cake was the thickest, most dense slice of pound cake we’ve ever seen — yes, that includes the slices typically found in a Southern church’s fellowship call. The lemon was tart, but perfectly countered by the blueberries and glaze. Yes, this is a sponsored post, but they didn’t pay us to say we would eat this every day. We would.
Lemon not your thing? Try the Sweet Potato Bread Pudding, served positively swimming in cinnamon vanilla ice cream. If your phone also always eats first, it also photographs well.
About Pl8te
Pl8te, Southern Table is open from 6 a.m. to 9 p.m. at Pinehurst No. 8, located at 100 Centennial Blvd., Pinehurst. Reservations are not required, but available for dinner. See the breakfast, lunch and dinner menus and more information here.
