Culinary Options at The Landings: That’s Amore!
Its hallmark is member access to six courses designed by Arnold Palmer, Tom Fazio, Arthur Hills, and Willard Byrd.
BY MARK PAZDUR, PUBLISHER
SAVANNAH, GEORGIA: A little over 125 years ago, the Michelin tire company created a free guide for French motorists with maps, repair shops, and hotels to encourage driving and tire sales. A century ago, they added restaurants to the mix, and in short order, Michelin stars became the benchmark of fine dining. Interestingly, the Michelin Star rating didn’t take hold in the United States until 2005. France currently has 641 Michelin-starred restaurants, while the U.S. trails in seventh place worldwide with 276 establishments.
Variety, Value, and Experimental
“The Landings Golf & Athletic Club doesn’t have any Michelin-starred restaurants, but I challenge anyone to find a better meal of pan-seared halibut served with lobster risotto,” exclaimed Gary Lorfano, director of membership. “The Landings Golf & Athletic Club offers something that other private communities don’t—a choice of 10, and soon to be 11, dining venues. The wide range of dining choices [not just burgers and chicken] was purposeful. We want our members to remain on the property versus traveling off island into Savannah for a meal.”
Whether you are craving a tomahawk (Palmer’s Steakhouse), sushi (Finjin Sushi & Noodles), or shareable small plates (Craft Kitchen & Bar), The Landings Golf & Athletic Club has you covered.
“Our food and beverage revenues clearly show we are delivering what our members are asking for,” continued Lorfano. “We’ve had a one million dollar increase in sales year over year, and we closed out 2025 with $25 million in dining sales [up from $9.3 million a decade ago]. Case in point—just The Deck served 22,479 pizzas last year alone.
“Food and beverage is an amenity that’s supported by member dues,” said Lorfano. “Many private clubs subsidize food and beverage as high as 40 percent when measuring costs versus revenue in the dining room. Our diligence has allowed us to reduce our subsidy to about seven percent. Another positive sign? Our membership rates us 6.07 out of 7 for service and food quality across our venues, putting us in the 97th percentile compared to other private clubs, according to Club Benchmarking.”
Market Conditions
Like its peers, The Landings experienced explosive growth during the waning days of COVID.
“I think management at all private clubs around the country ‘held their breath’ wondering if the increase in participation would stick,” reported Lorfano. “Fortunately, the numbers have remained robust. During the last two years, we have seen a leveling off and are back to a new equilibrium of total members. I wholeheartedly agree that we are the right-sized club for the market. Our vast amenities are priced right. Our size is one of our greatest attributes. Even when we need to close one course for a month of maintenance, you still have five others to choose from. The bottom line? We have an active membership and dozens of clubs within the club. If you are looking to be a hermit, we probably aren’t a fit for you.”
For membership information, visit LandingsClub.com.