Primland Resort, near Meadows of Dan in Virginia, has for decades been devoted to hunting, fishing, sporting clays, and horseback and ATV riding on more than 70 miles of wilderness trails. While those sports are still big, the resort has recently opened the Highland golf course.
The extraordinary course, designed by Scottish architect Donald Steel, follows the crest of a ridge 2,850 feet above sea level. On almost every hole there are views of valleys and mountain ranges.
Finding a world-class course in such a remote setting is a surprise—equaled only by finding a good restaurant there, too. Stables Saloon is rustic chic, a place where hunters, fishermen, golfers, and families are at ease. The pine walls are decorated with 19th-century hunting and fishing paraphernalia, and the service is personal—by the second day, the waitress remembered how we preferred our morning eggs and our predinner cocktails. I liked the chef’s subtle touches—black-eyed peas garnishing a fresh salad, beef filets lightly seared in an iron skillet, and perfectly steamed mussels. The menu includes game dishes as well as traditional fare.
Tucked into the woods along the ridge are 15 well-appointed log cabins ranging in size from one to eight bedrooms. Most have screened porches and gas fireplaces. Furnishings fit the setting—thick quilts, wooden floors, and cozy chairs and sofas.
Three new two-bedroom fairway cabins overlook the tenth and eleventh holes. In 2009 the resort will open a 26-room lodge, a stone-and-log structure with an 88-seat restaurant, small spa, and golf shop.
Primland Resort is near the Blue Ridge Parkway, about five hours from Washington via Interstate 81. For details, call 866-960-7746 or see primland.com.
Rates: $180 for the two-bedroom, one-bath Chipmunk Lodge to $625 for the seven-bedroom, five-bath Busted Rock Lodge.
This article first appeared in the September 2007 issue of The Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
