Greater Port Jeff coverage is funded in part by ConnectOneBank — customized solutions for your company, no matter the industry. Click here to learn more.
A completely renovated restaurant, a new culinary team and the launch of Sunday brunch are just the beginning of a much bigger transformation at Pine Ridge Golf Club.
Just three-and-a-half weeks after acquiring the Coram golf course, Brooke Management Group has unveiled The Clubhouse, a reimagined gastropub that owner Kelley Brooke hopes will become a destination for families and food lovers—not just golfers. The ambitious overall vision also includes delivery robots capable of bringing food and drinks anywhere on the course and a technology-driven practice facility inspired by Topgolf.
“It’s not your grandpa’s golf club anymore,” Brooke told Greater Long Island. “We want to attract the next generation.”
Brooke said she immediately recognized the restaurant space’s potential.
“The restaurant had been non-existent for several years,” she said. “I knew we could do great things here. It has high ceilings and amazing views of the course.”
The transformation happened fast. In just three weeks, the long-shuttered restaurant was renovated and turned it into a modern space with a gastropub feel, designed to appeal to golfers, families and the surrounding community.
“The restaurant will be pivotal in reimagining the entire course, and the buzz is already out there,” she said.
To ensure the restaurant reflected what Brooke called “the younger generation” actually wanted, she turned directly to the public.
Shortly after purchasing the course, she posted in the Facebook group Long Island Golf Junkies asking members what they wanted from a modern golf facility.
200 people responded within the first 48 hours.
“We wanted to know the needs, tastes, likes, desires of younger golfers,” Brooke said.
Brooke said 99% of respondents wanted Sunday brunch, explaining they wanted a place to hang out and eat where they could spend time with spouses, partners and family members who don’t golf.
To bring that vision to life, Brooke recruited Chef Brock Katz from another course Brooke Management is involved with, Harbor Links in Port Washington. There he worked alongside Corporate Chef John Perez.
Brooke credited them with helping transform Harbor Links from a course with a struggling food-and-beverage reputation into a dining and wedding destination.
“It’s a very similar menu to Harbor Links, we just made a few changes to make it more appealing to the Suffolk crowd,” she said. “It’s not your average golf course food anymore.”
The menu blends elevated American fare with familiar favorites, including cheeseburger eggrolls, tuna tacos, wings, seafood, steaks, burgers, sandwiches and pasta.
Lighter choices include the Arugula & Goat Cheese Salad and Chopped La Scala Salad, while wraps and sandwiches range from a Grilled Chicken Caesar Wrap and Turkey Club to the signature Lobster Roll.
Technology will also play a major role in Pine Ridge’s future.
Brooke said the club plans to introduce delivery robots that will bring food and drinks anywhere on the course after by scanning a QR code. The concept was first introduced at Harbor Links, and Pine Ridge is expected to become just the second golf course in the world to offer the service.
Additional improvements include a pedestrian bridge connecting the driving range to the restaurant, making it easier for golfers to grab a meal before or after practice. Longer term, Brooke envisions transforming the driving range into a fully covered, technology-driven facility, complete with interactive games and advanced practice features.
The vision extends beyond the restaurant.
Brooke said the long-term goal is to restore Pine Ridge’s golf course by removing enough trees—pending approvals—to return it to a more enjoyable playing experience while preserving its natural beauty.
The Clubhouse is open Tuesday through Sunday for lunch and dinner, with Sunday brunch served weekly.
Your Long Island news, delivered.
Subscribe to the GLI Newsletter — its free
