The names “Colt & Alison’’ are most associated with golf, in particular the famed Seaside Course at Sea Island on St. Simons Island, Ga. Walk Seaside’s fairways, which the pair helped create more than 80 years ago, and you’ll know why.
The Harry S. Colt & Charles Alison names, however, are attached to another classic – this one the Colt & Alison restaurant at The Lodge at Sea Island, Ga. Colt & Alison is one of three dining outlets at The Lodge and nine overall at Sea Island. Oh yes, the view isn’t bad, either. Colt & Alison’s dining room overlooks the 18th hole of the resort’s Plantation Course, as well as St. Simons Sound.
The 40-room mansion-style Lodge, golf and scenery each set a high bar for Colt & Alison – indeed for everything at Sea Island – but like everything at Sea Island, expectations are exceeded. Featuring USDA prime wet and dry cuts of beef, along with locally caught seafood and impeccable service, Colt & Alison is in the upper tier of the finest steakhouses in the Southeast.
Combined with the Georgian Room at The Cloister, Colt & Alison provides a one-two dining punch that’s as good as any resort in the country.
Danny Zeal, director of food and beverage at The Lodge, which includes the Oak Room and the men’s clubhouse grill, knows about each. Zeal opened the Georgian Room as chef de cuisine in 2006 and was there until he moved to The Lodge this past August.
“I’ll never forget driving down the Avenue of the Oaks for the first time,’’ in 2006, said Zeal, a native of nearby Jacksonville, Fla. “I thought I was going to do something really cool or get kicked out.’’
Suffice to say Zeal is still driving among the oaks.
“It is a high bar to maintain,’’ said Zeal, a graduate of the Culinary Institute of America. “But my choice always has been to be in the top quarter percent of hotel restaurants. If you’re going to do something, then go after it at a high level.’’
Colt & Alison accomplishes that with a “high bar’’ menu driven by Chef de Cuisine Matthew Lafountain that features, among other items, a delicious Caesar Salad prepared tableside, Georgia Shrimp, 14-ounce Bison Ribeye, 16-ounce Cowboy Ribeye, Blackened Snapper, and an unbelievable 10-ounce Filet Mignon Au Poivre prepared tableside.
“We use a very small cut house out of Chicago for our prime beef,’’ Zeal said. “We focus on the center cuts because this is a steakhouse. And we know who are clientele is and what they’re looking for. So we start with fantastic products and polished service and hold on to our Southern tradition.’’
Southern tradition includes Bananas Foster – prepared tableside – for dessert.
If you’re sensing a theme, it’s this: Don’t miss out on anything prepared tableside. It brings the Colt & Alison dining experience to new heights.
“It’s always been about the experience,’’ Zeal said.
And for guests of The Lodge at Sea Island, the Colt & Alison experience is one not to miss.