IMAGINE PLAYING A GOLF COURSE WITHOUT ANY ROUGH, a place where fairways have been widened at the expense of that nasty, gnarly Bermuda grass surrounding them. Now imagine this same place, which sounds like ever hacker’s dream layout, hosting the best golfers in the world for the 2014 U.S. Open Championship. No way, you say? Yes way, say the folks at the revered Pinehurst Resort in the North Carolina sandhills. Pinehurst No. 2, the resort’s flagship course, re-opened this spring after a major restoration that, yes indeed, eliminated the course’s rough and substantially widened the fairways. The restoration was carried out by the golf design firm Coore & Crenshaw, all with the blessing of a Pinehurst ownership group that paid handsomely for the work. Although it seems blasphemous at first blush, the project actually returned this vaunted layout to the characteristics intended by its creator, legendary Scottish architect Donald Ross. Aerial photographs taken Christmas Day 1943 served as blueprints for the work, along with other images of the historic course on file in the
Tufts Archives in Pinehurst. As they poured over these photos, what designers Bill Coore and Ben Crenshaw saw was the true Pinehurst golf experience – tightly mown fairways surrounded by the sandy, scruffy areas that naturally exist in this region of the Old North State. Ross embraced those natural features. Unfortunately, irrigation technology provided years of expansion of the Bermuda rough to the point where the course was basically wall-to-wall Bermuda. The only definition that existed was between mowing heights for the fairways and rough. “We never wanted to radically change the golf course,” Coore
explained. “We’re just trying to uncover some of the character that had faded, to bring back some of those elements that made Pinehurst No. 2 one of the world’s unique and cherished courses.” Crenshaw, a Hall of Fame golfer and two-time Masters champ, said the more he looked at those 1943 aerials and studied photos from the 1951 Ryder Cup at Pinehurst, the more he realized something had been lost with the rough’s encroachment to an expansive 45 acres. Crenshaw even waxed poetic, quoting legendary golf writer Charles Price’s description of Pinehurst as “ribbons of fairway encased with sand and wire grass.” So with that in mind, Crenshaw and Coore began ripping out the rough last fall to expose the sandy terrain underneath. Then, they carefully planted wire grass and other native vegetation to return Pinehurst to its original state. Twenty-eight acres of fairways grew to 41, while those 45 acres of rough disappeared. From now on, there will only be two mowing heights on Pinehurst No. 2. The greens, which have been re-sodded with A1/A4 bent grass, will be mowed to 0.125 inches, while the tees, fairways and green surrounds will be mowed to 0.4 inches. The average golfer will find fairway landing areas to be more generous in size. But what about the low-handicap golfers, and the professionals who will play No. 2 back-to-back weeks in 2014 for the U.S. Women’s Open and U.S. Men’s Open? “We are trying to address concerns about the width of the fairways, particularly in the extremely long driving zones,” Coore said. “And if the fairways are firm, they may look way wider, but the ball is going to keep going. If you don’t play it on the proper line, the farther you hit it, the more you are going to go through those fairways into the great mystery area.” The designers and Pinehurst officials have been questioned over and over about what effect this restoration will have on U.S. Open scores in 2014. Back in 1999, Payne Stewart’s winning score was one-under-par 279, while 2005 champion Michael Campbell shot even-par 280.
A great fear exists that Pinehurst’s next U.S. Open will become a birdie-fest, with the game’s greatest players benefitting from a lack of penal rough. “It’s going to be interesting, there is no question,” said Coore. “But every indication we have from the USGA is that they’re very comfortable with this whole concept. You might hit it through the fairway, walk down there and say ‘I’ve never hit a drive on this hole so far and I’ve got a perfect lie for my 9-iron into the green. It’s fantastic.’ But you could do the exact same thing the next day only to find you’re down there with a clump of pine straw or wire grass and have no play.” Crenshaw agreed. “Yes, you can recover sometimes, but sometimes you can’t,” he said. “It will be different from that aspect.” Of course, anybody familiar with Pinehurst No. 2 knows its turtleback greens provide the ultimate defense against low scores, and USGA officials will no doubt have an alternate plan to put pin placements in treacherous spots should the pros embark on a birdie binge in 2014. In the meantime, however, Pinehurst No. 2 exists for everyone else to play. Although the course is pricey, it is open to the public, and this restoration should please rank-and-file golfers from both an aesthetic standpoint and a playability standpoint. “We expect that this will have golfers falling in love with Pinehurst No. 2 all over again,” said resort president Don Padgett II. “Donald Ross designed No. 2 to stand the test of time, and Bill Coore and Ben Crenshaw have rekindled the elements that defined that vision.” WANT TO PLAY PINEHURST NO. 2? Golfers may book a tee time by calling (800) 487-4653 or going online to: www.pinehurst.com.
Prowl with us in search of Charlotte’s newest and best
Beautiful. Fresh. And flavorful. All of the things a great sushi experience should be.
SUSHI FOR EVERYONE AT THE
NEW ZEALAND CAFE IT’S AN UNLIKELY SPOT for a popular sushi bar— way out Monroe Road, on the outskirts of Matthews, tucked into a strip mall. The name is unlikely too—the New Zealand Cafe. Who knew that the folks in New Zealand like sushi? But people kept raving about this place, saying it has the best sushi in Charlotte. So we had to investigate. And weíre glad we did. The sushi served by owner/sushi chef Jackie Chen is some of the freshest, tastiest, and most creative we’ve had in the city to date. Not to mention the beautiful presentation. And the incredibly reasonable prices. New Zealand (NZ to its fans) offers a selection of Nigiri sushi (the kind with a piece of fish on top of rice) for
$1 per piece every day, including such popular varieties as tuna, salmon, and red snapper. For $1.50 per piece you can choose from yellow tail and scallop to octopus and flying fish roe. $2.50 will get you a piece of premium Toro (fatty tuna), the favorite of many sushi connoisseurs. And if you’re not quite ready to go raw, opt for shrimp, king crab, or grilled eel. All are cooked before being served. There are also some four dozen different sushi rolls (Maki) to choose from ranging from the modest (and popular) tuna roll for $2.95 to the deluxe Double Taste Roll, a spicy maki stuffed with crab, red snapper, white tuna, and avocado, topped with crispy fried fish and jalapenos all in a tasty
STORY AN D P HOTOS BY R EN EE WR IGHT
hot sauce, topping out the price chart at $11.95. However, if you’re a true sushi warrior, do as the regulars do ñ and there are lots of them. Order a boat of sushi. For $42.95, you’ll receive a genuine table-sized bamboo boat loaded with the chef’s selection of 12 varieties of sushi and sashimi, a Rainbow Roll, which is a California roll with tuna, salmon, white fish, shrimp, and roe added, and a Bigger Fried Roll, featuring a selection of fish, plus salad or soup. The Sushi Boat will serve two (at least) and is the most popular item on the menu. In addition to sushi, NZ serves Japanese appetizers such as shrimp tempura, seaweed salad, and plates of edamame (steamed soy beans). For an authentic Japanese meal, select one of the bento boxes featuring a Japanese entree— salmon or beef teriyaki, crispy tonkatsu pork chops, hibachi chicken, or sushi—accompanied by a salad, shrimp tempura, California roll, and rice for a complete meal. A separate New Zealand menu includes grilled tuna, salmon, and other fresh fish, chicken or pork chops fried katsu style, rib-eye steaks topped with sauces ranging from peppery to sweet, and Chinese style dishes based on garlic noodles or rice, including a tofu dish for vegetarians. The small cafe seats just 40, and the
SOUTHEND WHISTLESTOP
TAVERN ON THE TRACKS
sushi bar itself has just four stools. So it makes sense that the NZ’s take-out business is huge. Jackie Chen and his assistant chefs take a to-go order for $200 of sushi in stride. Chen’s ability to turn out the sushi is awesome to watch. The heart of the NZ Cafe’s success is its extremely fresh, high quality seafood. With sushi making up 85 percent of its business each week, the restaurant uses a tremendous quantity
of fish and shellfish. Big deliveries of the freshest catch available arrive three to four times a week, ensuring that the NZ Cafe remains one of the top spots for sushi in Charlotte. The New Zealand Cafe, Seafood Grill and Sushi Bar, located at 1717 N.
Sardis Rd. at Monroe Rd., is open daily for both lunch and dinner. Visit www.nzcafe.com for more information or call 704-708-9888.
FOLKS WHO GROW UP in major league cities up north know that the best sports bars are found close to the train or metro station, where you can have one last beer with your bros’ before catching the train for home. In Charlotte, Tavern on the Tracks fits the MO. Located a few blocks from Panther stadium, and next to Bland Street
TAVERN ON THE TRACKS continued
Station on the Lynx light rail line, this welcoming bar is a favorite for sports fans of all persuasions, offering plenty of big HD tv screens, both indoor and out, a large menu of sport bar comfort food a cut above average, and a long list of beers on tap and in the bottle. Owner Gregory Roderick says he’s aiming for the kind of vibe you’d find in Buffalo. “Think of us as a taste of the North down South, he says. The club is a gathering spot for Bills’ fans and University of Michigan alumni. In the summer, you’ll hear a lot of cheering for the NY Yankees. LaBlatt Blue is the favored brew, with pints always on sale for $2.50. The menu, served 11 am to 2 am seven days a week, features Buffalo wings and Beef on Weck, design-your-own pizzas, pastas, and salads, spicy chili, steamed clams, toasted ravioli, and some of the hottest stuffed banana peppers we’ve ever run across. Slabs of ribs, basted in Coke, are neighborhood favorites. Appetizers are half price from 4 to 7 on weekdays. The regular Friday Night Fish Fry features Red Oak beer battered fillets served with cole slaw and handcut fries for $8. On Saturday, score a 12 oz. prime rib meal for just $14. Tavern on the Tracks kicks off weekend mornings with a popular brunch from 11 am-2 pm featuring the nearly famous, award-winning “Wreck of the ole Bloody Mary” at $5.50 a pop. Tavern on the Tracks, located at the corner of Bland St. and S. Tryon in South End, 704-372-0782; www.tavernonthetracks.net —by Renee Wright
SOUTHEND JUGGERNAUT RISES AGAIN
THE ICEHOUSE SOUTH END HISTORY SURE DOES repeat itself. In a fastfueled city like Charlotte, sometimes it happens in very quick cycles. Sixteen short years ago a tremendous brewery championed the gangbuster renewal of an area now known as South End. Southend Brewery connected to the then-tinkering Trolley barn. And everyone who was anyone connected at South End—owned by Richardsons and a dedicated group of sport celebrities and talented restaurateurs. Food was great. Beer was great. Times change quick. And now, it’s nice to see a sleek makeover for this brewery—as Icehouse, South End. And just as history repeats itself, it’s also said that the more things change, the more they stay the same. That is clearly evident in the fact that the management of Icehouse knows that to fill this mammoth space and build the excitement Charlotteans demand, you have to make it fun. This may sound simple, but it’s simply true. Since our first visit, members of the Prowler staff have visited the Icehouse on multiple occassions— always with the same concensus. We enjoy the food, the beer selection is incredible, it’s a great place to watch games and there are always interesting food specials (Dagwood lunch sandwiches and...) great live music—and the whole brewery turned into a haunted house on Halloween. Upscale, but fun. A mix that we think more restaurants and bars could strive to attain. Say, one great promotion we remember from Southend Brewery was watching Seinfeld on the big screen each Thursday night in the show’s hayday. History sure does repeat itself. Do ya think? Icehouse South End, 2100 South Boulevard, located in Atherton Mill. 704-375-1128. For best results, sign up for their email updates of events.
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2011
Where is Your Home Team?
Angry Ale’s Neighborhood Bar & Grill 1600 Montford Drive 704 525-FOOD Home Teams UNC, NC State, ASU Must-Try Menu Item Totchos, nachos with tater tots vs tortilla chips
Home Team Florida Must-Try Menu Item Ribs and Wings
The Attic Bar 200 N. Tryon St. 704-358-4244 Home Teams Ireland Games Must-Try Menu Item Guiness (that’s what they said)
Buffalo Wild Wings * NASCAR Hall of Fame Uptown 400 E .Martin Luther King Jr Blvd * Matthews 2530 Sardis Road North * University 440 E. McCullough Dr. Ste. 220
Bailey’s Sports Grille 8500 Pineville-Matthews Road (704) 541-0794 Beantown Tavern 130 Matthews Station Street (704) 849-2023 Home Teams Boston Bruins, Boston Celtics, Boston Red Sox, New England Patriots Must-Try Menu Item Crab Cakes, Lobster Rolls Bikinis Sports Bar and Grill 520 University Center Blvd 704-595-1719 Black Bear Saloon 900 Seaboard Street 704-716-2327 Home Teams Panthers, Tar Heels, Georgia Tech, Phillies. NFL Sunday Ticket, MLB Extra Innings and ESPN Game Plan. BlackFinn American Saloon 210 E. Trade St. 704-971-4440 Home Teams N.C. State Wolfpack, Virginia Tech Hokies, Purdue Notre Dame Huge Crowds for Panther Games Must-Try Menu Item Signatures sliders—choice of Beef, Pulled Pork or Crispy Chicken Boardwalk Billy’s * University 8933 J M Keynes Drive 704-503-1400 * Matthews 1636 Sardis Road North 704-841-8688
An Ongoing Feature you’ll find every month in Charlotte PROWLER Magazine!
Brazwell’s 1627 Montford Drive Phone 704-523-3500
Cedar Street Tavern 120 North Cedar Street 704-333-3448 Home Teams Panthers, NFL Sunday Ticket Must-Try Menu Item Cedar Street Burger Dilworth Neighborhood Grille 911 East Morehead Street, Suite 100 704-377-3808 Home Teams Auburn, WVU, UGA, Tenn, Texas, S. Carolina, UNC, Michigan St., Jets, Panthers, Steelers Must-Try Menu Item Crab Cakes, Spiedie Pizza
Jackalope Jack’s Restaurant and Bar 1936 East 7th Street 704-347-1918 Jock’s and Jill’s 4109 Southstream Blvd. 704-423-0001 Home Teams Penn St., ECU, Miami Must-Try Menu Item Halftime Sampler Midtown Sundries * University Area 3425 David Cox Road 704-597-7413 * Lake Norman 18665 Harborside Dr. 704-896-9013 Morehead Street Tavern 300 E. Morehead Street 704-334-2655 Home Teams WVU, Georgia, Panthers Must-Try Menu Item Steak Chunks On the Roxx-Dilworth 1520 South Blvd 704-919-0282
Dixie’s Tavern 301 East 7th Street 704-374-1700 Home Teams Penn State Nittany Lions, Pittsburgh Steelers
Picasso’s Sports Café 1301 East Blvd. 704-331-0133 Home Teams Washington Redskins Tar Heels * University 230 East W T Harris Boulevard 704-595-9553
Ed’s Tavern 2200 Park Rd. 28203 704-335-0033 Home Teams Alabama Crimson Tide Must-Try Menu Item Burgers
Providence Road Sundries 1522 Providence Road 704-366-4467
Fox and Hound Smokehouse and Tavern * 330 North Tryon Street 704-333-4113 * Ballantyne 15235 John J Delaney Drive 704-541-0708 Home Teams Clemson, ASU, Bills, Dolphins Gin Mill 1411 South Tryon Street 704-373-0782 Home Teams Notre Dame Fightin’ Irish The Hickory Tavern 2005 E. Arbors Dr. + 9 More Locations! ICEHOUSE South End 2100 South Blvd 704-375-1128 Home Teams Clemson and any team you want on one of their 21 plasma TV’s—Any of their wings are off the hook!
Selwyn Pub 2801 Selwyn Avenue 704-333-3443 Smokey Bones Bar and Fire Grill 8760 J M Keynes Drive 704-549-8282 Solstice Tavern 3221 North Davidson Street (704) 342-2556 Sports Page Food and Spirits * 8400 Belhaven Blvd 704-399-4417 * Denver 179 Cross Center Dr. Phone: (704) 827-6283 * Mooresville 128D Argus Ln Phone: (704) 662-8851
Put away the spectacular spatula. Winterize the grill. Bring it all indoors for Super-February and Mad-March. Here’s how to transition to rave reviews—get going!
RECIPES AND TIPS BY L O R I SCOT T
101 BUFFALO WING DIP (Wow! Really!)
DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run
clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands. 3. Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture. 4. Bake in the preheated oven until the cheese is bubbling, about 10 minutes.
FOREMAN FRYER
WENDY’S-STYLE CHILI
Everyone know’s Big George’s grill is a must for every calorie-concious kitchen. And now, there’s a twist on the big fight against fat...
2 lbs. fresh ground beef 1 qt. tomato juice 1 can tomato puree 1 (15 oz.) can red beans, drained 1 medium onion (1 1/2 c.), chopped 1/2 cup of celery, diced 1/4 cup of green pepper, diced 1/4 cup chili powder 1 tsp. salt 1/2 tsp. each: black pepper, oregano 1/8 tsp. sugar In a frying pan, brown the ground beef; drain. Put the drained beef
1 pound skinless, boneless chicken breasts 1 (8 ounce) bottle ranch dressing 2 (8 ounce) packages cream cheese, softened 1 (12 ounce) bottle hot pepper sauce 1 (16 ounce) package shredded Cheddar cheese
Fry it up! This solid piece of kitchen hardware not only looks good but does good. The fry basket spins as your chicken fingers, wings shrimp and other favs cook, knocking out a full 30-40% of the fat while the flavor reigns supreme. Try calamari rings!
PICKLE EGG ROLL 1 package egg rolls (1 lb) 1 package sliced ham (favorite lunch meat) 1 package sliced swiss cheese 1 jar dill pickle spears Oil (to deep fry)
and the remaining ingredients into a 6quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
DIGITAL TAILGATING
Place on egg roll: Ham, cheese and pickle. Fold egg roll according to instruction on package. Place in hot oil, and deep fry until roll is brown to dark brown. Buy the package of egg rolls and then buy enough ingredients to complete the egg roll package. Make these as a treat for guests or one/two at a time just for a single person serving. See our Tailgating library archives at our new website
>> www.ProwlerMagazine.com
NBA
2011 SOUTHEAST DIVISION SCHEDULES
GO BOBCATS
704-989-2473
PROWL WITH US! Advertise your business in this space to reach the greater Charlotte Region. Contact Scott Rogers at 704-604-1813 or Scott@PROWLERMagazine for information.
Whatever your vice—an English yard, a frozen backyard ‘’rita, or the latest infused, wicked martini, you always remember your first drink and your last. If you’re out, hail the cab first. If you are entertaining, make sure to make space for your friends—then embibe. It’s last call. PROWLING PLAZA-MIDWOOD
THERE’S GOOD GRUB and good pub to be found all over this area. And always lots of character to go along—meaning both atmosphere and folk. Adjacent to popular Thomas Street Tavern, some fairly famous Charlotte entrepreneurs have concepted a—in our humble opion—finely crafted new concept whose time has gone—and come again. There’s nothing completely original about it, just a fresh way of repackaging just the very things that make us leave the comfort of home for a favored bar stool (or booth, if you prefer).
COCKTAIL RECIPES AND CHARLOTTE BARTENDERS Visit our website at www.ProwlerMagazine.com and be on the lookout for our FREE digital edition collecting our best features.
TRY: Fried Green Tomatoes Habanero Wings Very Cold Beer Whiskey Poured Right
On The Plaza, Across from Harris Teeter
BARTENDERS! Do you know a good bartender? Are you a good bartender? Prowler Magazine features favorite local barkeeps, their cocktail recipes and tall-tales in random issues. Contact us for possible inclusion in an upcoming edition: Scott@ProwlerMagazine.com