Bull and Bones to operate dining facility at The Pete Dye River Course of Virginia Tech
The Pete Dye River Course of Virginia Tech has announced an agreement with Bull and Bones Brewhaus and Grill of Blacksburg to operate the dining facility at the course clubhouse.
Bull & Bones at the River in the Hackin Hokies Lounge will feature special menu selections from the Blacksburg restaurant including their handcrafted beers and smoked ribs. The lounge, which seats 40 indoors and 20 on the patio, will offer daily grill service and evening dinner hours.
The 18,000-square-foot, $5 million clubhouse and dining facilities for the river course are expected to open in April. A 4,000-square-foot elevated deck will feature sweeping views of the New River and conference, catering, or special event facilities for up to 150 people. The house on the hill will also feature vaulted ceilings, open beam construction, inviting fireplaces, and plenty of Virginia Tech’s signature Hokie Stone.
The Pete Dye Signature course has become a prime destination for golfers seeking challenging play in the serene setting of the western Virginia mountains. Home of the Virginia Tech golf team, the course already has been selected for the 2011 NCAA Regional Golf Tournament. It received a nearly perfect 4 1/2 star rating from the readers of Golf Digest magazine in their "Best Places to Play" poll for 2008-09.
For additional information on Bull & Bones at the River, contact Mark Shrader, owner/operator of Bull & Bones Brewhaus and Grill, at (540) 953-2855; or, for information on The Pete Dye River Course of Virginia Tech, contact David Lowe, chairman, at (540) 577-0470. Individuals wishing to schedule events at the clubhouse should contact Ann Martin, business manager, at (540) 633-1807.
For information on the course, visit them online.
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