Wiregrass Restaurant Opens at Pinehurst Resort With North Carolina-Sourced Menu

Wiregrass opened its doors on April 29 at Pinehurst Resort’s main clubhouse. The menu spotlights ingredients pulled straight from North Carolina farms and producers each season. Dinner runs nightly from 5 to 9:30 p.m. The bar starts pouring at 4 p.m. What’s on the menu shifts with the seasons and depends on which farmers they’re working with across the state. Each week, one farm gets a special spotlight. They call it the “farm of the week” feature. Executive Chef Geoff Kenney runs the kitchen. Sous Chef Balla Camara backs him up. Anyone can dine here, but you’ll need to dress smart-casual. Start your meal with caramelized Vidalia onion tart topped with goat cheese and pickled blueberries. Or try the grilled Atlantic prawns. They arrive with Carolina Gold rice cake and chili brown butter. There’s also buttermilk-fried quail that comes with benne seed johnnycake and a sorghum pepper glaze. Seafood lovers can order the Inner Banks muddle, which packs shrimp, clams, and triggerfish into a smoky tomato broth. Main courses bring thyme-roasted chicken supreme from Joyce Farms and a dry-aged pork chop from Cheshire Pork to your table. Want steak? Get the 14-ounce New York strip from Brasstown Beef. Vegetables show
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