GolfMagazine

NAHANT’S NEW
Season’s changes dining options at Nahant Golf Club
By BETH BRESNAHAN
PHOTOS: Mark Lorenz
W
hen we visited Nahant Golf
Club at Kelley Greens soon
after the first of the year the
clubhouse was covered in sawdust and
the walls were being stripped down to the
studs. Play It As It Lies Golf Management
Inc., the course’s new management team
led by partners Anthony De Dominicis
and John Moore, shared they were
transforming the former clubhouse into a
facility that offered patrons a fine dining
experience, a nice bar and lounge.
De Dominicis and Moore have certainly
lived up to their word.
The new Season’s restaurant is as
fresh and crisp as the ocean air permeating
the 9-hole public golf course that sits on
39 acres of conservation land in the
sea-surrounded community of Nahant,
Mass.
Gone is the old dark wood bar and
matching paneled walls that once
weighed down the room. A beautiful new
custom-made, bamboo bar with walnut
inlays surrounded by high-back walnut
stools is the lounge’s focal point. There
are also high-top tables neatly placed
throughout the room. And the Keno
monitors that once hung by the bar?
They’ve been sent back to the lottery and
replaced with three flat-screened TVs.
Almost every night of the week, the
lounge hosts the club’s many golf leagues
for post-round drinks and a bite to eat.
For those looking for a spot for a family
dinner, to host a special event or hold
an outing, Season’s also features a separate
42-seat dining room and a three-season
patio that seats 75 with its own bar.
Season’s has a full liquor license,
which extends to refreshments served at
the course’s snack shack. For those looking
to put an extra kick in their swing, the bar
menu features Nantucket Natural Blends
Bloody Mary premium mixes, including
Bold & Spicy and Pineapple Habanero,
for $9. In addition to an array of bottled
beer, ranging from Budweiser to local
craft beers, Season’s has four brews on tap:
Lagunitas IPA, Hoegaarden White, Cisco
Brewers’ Whale’s Tale Pale Ale and Bud
Light. There is a sizable wine menu with
more than 50 bottles to select from,
several available by the half-bottle and a
dozen served by the glass. And a highlight
of the drink menu is the selection of
cocktails made with Nantucket-based
Triple Eight Distillery’s spirits. Our
favorite? The blueberry lemonade—a
quintessential summer blend made
with Triple 8 Blueberry Vodka and
hand-squeezed lemonade.
And for on-the-course refreshments,
we’d be remiss if we failed to mention the
snack shack’s $4 “tall boy” and $9 “tall
girl” specials: 16 oz. cans of Harpoon Take
5 IPA, as well as other varieties of beer,
and 16 oz. cans of ‘Babe’ rosè (a nod to the
late Eileen "Babe" Lombard, who served
as Kelley Greens’ longtime pro-shop
manager).
TOP: Proprietor John Moore
behind the new custom-made bamboo
bar. MIDDLE: Season’s hosted a Derby
Day Fundraiser on its first day of business.
One-hundred percent of the event’s $2,500
proceeds was donated to the Nahant
Recreation Fund. BOTTOM: The steak frites
—grass fed flat-iron steak topped with
chimichurri sauce served with crispy fries.
While many 19th holes are post-round
hangouts, Season’s is a destination
whether you’re a Masters’-level golfer or
simply in search of an Arnold Palmer and
a good meal. The lounge and restaurant
share a menu that includes many favorite
items from Moore’s award-winning Navy
Yard Bistro in Charlestown.
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