What’s new at Bandon Dunes? The Ghost Tree Grill raises the stakes

At Bandon Dunes, no one ever talks about “signature holes.” Courses are discussed in their entirety. But “signature dishes?” That’s a lively topic at the Oregon resort. For years, a leading candidate has been the meatloaf, a gargantuan portion of ground beef offered at McKee’s Pub, near the main lodge. But in recent months, meaty challengers have emerged, all from the menu of Bandon’s newest culinary outpost, a refined steakhouse and raw bar, the Ghost Tree Grill.

Tucked into the trees behind the 18th hole at Old Macdonald, one of the resort’s five 18-hole courses, the restaurant takes its name from an Old Mac landmark: the spectral-looking cedar tree that frames the tee shot of the par-4 3rd hole. It takes its inspiration from ranches, farms and fisheries around the Pacific Northwest, resulting in seasonal and regional indulgences that range from Dungeness crab cakes and jumbo calamari to rack of lamb, rib eye and smoked prime rib.

Like the golf at Bandon, the space is modern-minimalist in design, with a gabled roof and weathered cedar siding that blends into the woodsy backdrop. An open kitchen gives way to a centerpiece bar that splits the dining room and stretches to a patio with outdoor seating. Inside, a fireplace flickers and large TVs screen live sporting events. But the best views are through the floor-to-ceiling windows that look out on the course, with the restaurant’s namesake tree framed in the near distance.

Ghost Tree’s opening marks the latest addition to a resort whose growth has been a study in thoughtful expansion and environmental stewardship. It also signals a surge of activity around Old Mac, where plans are to add to Bandon’s already sprawling accommodations. From those rooms, it’ll be a short walk to a restaurant where post-round revelries unfold over fresh seafood and Flintstonian cuts of meat. The signature dish? Debate that before you argue over whose signature goes on the bill.

Josh Sens

Golf.com Editor

A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.