Pinehurst Resort Introduces Wiregrass, a New Farm-to-Table Dining Experience

PINEHURST, North Carolina (April 29, 2026) – Pinehurst Resort’s continued evolution in its dining offerings will again be felt with the opening of Wiregrass, a warm and inviting farm-to-table restaurant debuting April 29 inside the Resort’s historic clubhouse. The restaurant will be open to Resort guests and the public for dinner service.

Rooted in North Carolina’s agricultural heritage and inspired by Pinehurst’s own history, Wiregrass will celebrate the farmers, ranchers, creameries, fisheries and more that define the region’s culinary landscape.

“Wiregrass is about authenticity and great food and drink, prepared by an exceptionally talented chef and staff,” says Gonzague Muchery, Pinehurst Resort’s Director of Food & Beverage. “The meats, the produce, what the ranchers have to offer, the creamery and the cheese-making – those are just a few examples. There’s such wonderful local and regional sourcing in our backyard, and we’re excited to partner with them and showcase their incredible stock.”

Under the culinary leadership of Pinehurst Resort’s Director of Culinary Thierry Debailleul and Wiregrass’s Executive Chef Geoffrey Kenney — whose background includes specialties across North Carolina and Tennessee — the menu will remain flexible and responsive to the seasons and offerings. Everything is fresh at Wiregrass.

“Farm-to-table doesn’t lock you into one cuisine,” Debailleul says. “It allows us to let the food shine. If carrots are phenomenal that week, there’s so much we can do to elevate them even further. We want guests to leave saying, ‘That’s the best meal I’ve ever had.’”

To begin, the menu features a mix of starters, shareables and entrées rooted in seasonal ingredients and flavors. Highlights include Brasstown short rib croquettes with green garlic aioli and pickled spring vegetables, offering a rich and approachable start to the meal.

Entrées showcase a balance of classic technique and regional sourcing. The thyme-roasted Joyce Farms chicken supreme is served with minted pea purée, leeks and crispy country ham, while the sumac-crusted Sunburst trout is paired with wild mushroom and fava bean pilau and green garlic soubise. Additional offerings include a dry-aged Cheshire pork chop with glazed baby carrots, fennel and muscadine gastrique, and a 14-ounce Brasstown beef New York strip with sweet potato fondue, charred asparagus and red wine reduction. Seafood dishes sourced from North Carolina’s Outer Banks are also featured.

Menus will evolve as harvests change and farmers move through their growing cycles. The approach is intentional, and responsible.

“It’s the right thing to do,” Debailleul says. “As chefs, it’s important to support the local farmer, to keep our social imprint meaningful and to avoid flying ingredients from all over the world when we don’t need to. We have extraordinary ingredients all around us, whether that’s a few minutes away or a couple of hours to the coast.”

The restaurant’s ambiance will reflect a warm, craftsman feel, refined but not formal, and distinctly not a tavern style. Instead, Wiregrass is designed as an approachable, locally rooted, well-crafted expression of Pinehurst and its surrounding areas.

That includes the bar, which will mirror the kitchen’s commitment to seasonality and regional sourcing. Guests can expect a curated, thoughtful selection of seasonal cocktails, wines and craft beers. Fresh fruits, herbs and spices will be featured and the wine list will offer a diverse range of regional and refined selections. Beer will spotlight Pinehurst Brewing Co. as well as other North Carolina breweries.

Wiregrass’s development is another example of the Resort elevating its restaurant options. In 2023, Pinehurst completely renovated space in The Carolina Hotel to debut the stylish Carolina Vista Lounge. At Pinehurst No. 8, American fare shines at PL8TE, and just last year, Station 21 opened at Pinehurst Sandmines. Its southwestern flavorings have been a great success with guests and locals alike.

In May, Pinehurst will close the Carolina Dining Room for a full renovation, and the Resort will expand its breakfast offerings for the rest of the year at the Deuce, PL8TE and Station 21. Breakfast in The Carolina will move to the nearby Cardinal Ballroom. The Carolina Dining Room will reopen in late December.

“Pinehurst has experienced a remarkable period of evolution in recent years, not only on our golf courses, but across the entire Resort,” says Tom Pashley, Pinehurst Resort’s President. “The same is true in our restaurants. Wiregrass represents that next chapter for us, and the flavors and ingredients brought to your table will be a wonderful representation of Pinehurst and our neighboring communities.”

Wiregrass will be open for dinner daily from 5-9:30 p.m. The bar will be open from 4-10 p.m. daily.