501 Grill - Toano

Wow! Strantz would be proud! New owners and staff have really elevated this amazing course to the next level. It looks and plays like a brand new course, not one that's been around for a quarter of a century. The weather was hot today at 93 degrees Fahrenheit (6/4/20) and due to COVID, there were no coolers available on the course. Be sure to plan ahead and bring plenty of water with you. The fairways, greens, and tee boxes were all in impeccable condition. The team has done great work rebuilding the green collar on holes 6 and 10. The greens rolled true, albeit a bit slower than most, as they are young bentgrass that is still taking root. There were no bare patches, ball marks, or poa annua to be found anywhere - simply beautiful. The beer selection was impressive and the Bacon/Tomato/Cheese on rye sandwich was the best we've ever had. The only negative was the men's restroom, which could use a complete makeover. At $63 per round, the price seems fair for the course conditions and Strantz's design, but the state of the bathroom was disappointing. See the pictures for yourself. If they address this issue, Viniterra will be the preferred choice for value and ambiance. I'll definitely be back soon.

The layout of the restaurant is excellent, with a design by Mike Strantz that is reminiscent of the acclaimed Royal New Kent course. While the Stonehouse course may be less dramatic, it still carries the trademark Strantz style. Every part of the course is exceptional, from the well-maintained greens and fairways to the challenging rough and sand bunkers. The clubhouse also offers great dining options and top-notch service. Overall, a great spot for avid golfers, though the only downside is potential difficulties in securing a tee time.