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  • A Taste for Excellence with Georgia Club Dining

    Click here to make or change a dining reservation, please fill out the form below or call 770.725.8100.

    1050 Grill

    1050 Grill

    Located in the main clubhouse, the 1050 Grille is perfect for after a game of golf or gathering with friends. There are two sections of the restaurant--a more casual, bar-like environment and an elegant area complete with white tablecloths. Enjoy golf course views while savoring the cuisine of one the best places to eat on site. The 1050 Grill is Georgia Club dining at its best.

    Dinner Menu

    Italian Night Menu

    1050 Grill

    The Main Dining Room

    Elegant, yet casual, the dining room presents a formal dining experience without being stuffy. Resort casual attire is most commonly found in the dining room, which features a stylish interior with picturesque views of the golf course, and the soothing sounds in the background. The Main Dining Room serves lunch and dinner as well as a Sunday brunch buffet.
    The Main Dining Room
    The Main Dining Room
    • The Veranda - The Georgia Club

    The Veranda

    The veranda features amazing al fresco dining and is one of the most delightful experiences. Adjoining the Dining Room, the Veranda overlooks the scenic Chancellors Course, creating an inviting setting for an afternoon lunch or cocktails before dinner. The veranda also makes a wonderful spot to host a bridal shower or to lunch with the girls.
    The Veranda

    Cabana Bar Grille

    The Cabana is open for Members to enjoy light meals outdoors around the pool. The resort-style atmosphere attracts casual diners for a burger, salad or fun features.

    Cabana Menu

    Cabana Bar Grille
    Cabana Bar Grille
    • Farm to Table - The Georgia Club

    Farm-to-Table

    The farm-to-table movement brings us back to the basics and encourages us to enjoy fresh, simple foods. We understand the value of eating the freshest local and seasonal food. With the community garden, it is now more possible than ever before to have farm-to-table dining in our Club. Our chef also buys from local Athens purveyors.
    Farm-to-Table

    Organic/Nutrition

    We believe in buying organically grown food—free of harmful chemicals, bursting with more nutrition, taste, and sustainable sustenance. We encourage not only immediate health and the hopeful future of generations to come.
    Organic/Nutrition
    • Organic Nutrition - The Georgia Club
    • Cooking Classes - The Georgia Club

    Cooking Classes

    Have a favorite Club dish you want to learn? Or maybe you just want a refresh on some of the basics? The Georgia Club offers cooking classes as a fun way to learn new dishes and socialize with your friends. After all, the way to anyone’s heart is through their stomach.
    Cooking Classes
    Chef Ray Whitlock

    Chef Ray Whitlock

    The Georgia Club has brought in one of the Southeast’s rising stars in the culinary world, Ray Whitlock, as executive chef for the 1,500-acre community just east of Atlanta, according to General Manager Ray Garbiras. Whitlock comes to The Georgia Club from Nashville, where his creativity and eclectic training made him one of the highest profile executive chefs in Music City. He was a frequent guest chef on local television and a celebrity chef at high-profile charity events. Whitlock most recently was executive chef for the MStreet Entertainment Group, where he played an integral part in opening many of the Nashville “go to” spots for foodies, including Virago, Whisky Kitchen, The Rosewall and Tavern Midtown. Prior to that, Whitlock was involved in the opening of such treasured Nashville assets as Saffire and Loveless Café. He also raised the catering program of The Country Music Hall of Fame to a new culinary level. Additionally, Whitlock spent a year traveling around Georgia doing Silver Screen Movie catering for films like “One Last Kiss,” among others. Whitlock was previously a culinary headliner on the Gulf Coast, serving as sous chef at Café Thirty-A, located just east of the Seaside community in Santa Rosa Beach. He moved to the gulf after stints in such Chicago landmarks as The Pump Room and Shaws. A native of Springfield, Il., Whitlock has been mentored by and collaborated with some of the top restaurateurs and executive chefs in the country, including Robbie Wilson, Scott Alderson and Kevin Boehm.