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Experience Culinary Delights at Golf Course Restaurants in Minnesota

By: / Sep 05, 2024
Two men standing next to each other smiling

In Minnesota, golf is a revered seasonal sport, and the award-winning courses at Grand View Lodge are the ultimate Midwest destinations for enthusiasts of the game. Lush greens are accented by the surrounding tranquil forest landscape, and the restaurants located at these courses are led by exceptionally talented food and beverage teams. The Pines and The Preserve are quintessential places for hitting the links with friends and family, offering them the opportunity to create memories on the courses and around the dining tables.

The restaurants at The Pines and The Preserve have menus that are flush with consistently flavorsome dishes; a high percentage of them are created with fresh, locally sourced ingredients. The delicious food combined with professional service and an abundance of warm hospitality leaves guests feeling satiated and welcomed. 

Meet the chef: Executive Chef Justin Grecco aims for, and has reached, elevated levels of culinary distinction over his many years of working in kitchens in the Midwest. He has been with Cote Hospitality since May 2024, and in that short amount of time he has elevated and refreshed the Grand View Lodge restaurant menus, keeping some favorite dishes, while also adding an array of new sweet and savory fare. 

The Smoke House at The Preserve, Freddy's Sports Grill at The Pines, and Birdies Pub (also at The Pines) harmoniously blend two prized pastimes: golf and eating. The ample menus offer from scratch dishes and full-service bars with creative cocktails, wine, beer, and numerous spirit-free options. Whether you are looking for a snack or a full meal, Smokehouse, Freddy's Sports Grill, and Birdie's Pub have you covered. The vast array of choices spans from sit-down meals to "grab and go" handheld foods and beverages.

The Preserve Smokehouse - a Golf Course Restaurant

The Preserve Smokehouse is located at The Preserve Golf Course, approximately a 10-minute drive from Grand View Lodge. Puffs of smoke can be seen billowing skyward from the smokestack as guests arrive, beckoning visitors into the building that houses the restaurant and pro shop. The alluring aroma of the expertly slow-smoked, authentic BBQ is present as soon as you enter, leaving no doubt that you should follow your nose and bring your appetite. Chef/GM/Pit Master Ricky Herzog is at the helm of the smoker and has the cook times and temperatures, rest times, and crave-worthy flavors of his Texas pit-style BBQ down to a mouthwatering science. The spacious restaurant has large interior windows and a generously sized outdoor patio that frames the expansive views of the impeccably manicured garden area and the award-winning course. 

Chefs Choices 

A platter of dry rubbed applewood smoked baby back ribs and mesquite & hickory smoked brisket, served with sides of pickles, a mouthwatering smoked mac &cheese made with cavatappi noodles tossed in a rich, comforting white cheddar sauce, brisket-baked beans that have a hint of bourbon, cornbread, and honey maple butter. The garnish is an original recipe created by chef Ricky; it is a blend of habanero pickles and his grandma's sweet pickle recipe.

Also pictured: Brisket burnt ends

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