When you think of summertime golf destinations, maybe you think of Bandon Dunes, or some of the truly amazing destinations in Michigan, Wisconsin, Minnesota and similar. Maybe you think of Coastal California, or parts of New England. Cool breezes, great food, and amazing vistas.
You probably don’t think of Arizona, but after spending a week in late August in the Grand Canyon State, maybe you should. First off, it’s going to be hot. I could spew nonsense about it being a dry heat (which it is), but over 100 degrees is still over 100 degrees. Even if you play early like I do, it’s still going to be hot. So any visit means that sunscreen (can’t emphasize this enough), hydration and an acceptance of the conditions is a requirement. A hat with good sun protection is vital.
Note: I was not compensated or asked to provide any comments. My opinions are just that- mine. I do not have any kind of business relationship with any of the courses, resorts or restaurants listed. I flew Southwest direct into PHX/Sky Harbor to minimize issues with my clubs (in multiple visits to PHX, my clubs have always been well taken care of). I’ve had good luck with them of late so I’ll stick with them for the time being.
After getting in, we stomped at local favorite Chompies for brunch (several locations in the Phoenix/Scottsdale area). My pastrami sandwich was adequate, and the service was better than expected. Dinner was at local icon Pizzeria Bianco (there’s two locations; the one on 22nd is slightly bigger while the one on 7th is in midtown) I was first exposed to the greatness of this place last December, and it has forever changed the way I look at pizza. I had the margherita without a second thought. What really makes it is that you can actually taste each ingredient. The crust has a unique taste, as does the tomato sauce, the mozzarella cheese and of course the fresh basil.
During our time in Phoenix we stayed at the Arizona Biltmore, as it had everything we needed (golf, pools, great vibe). The hotel was fantastic. They had recently renovated and will be celebrating their 100th anniversary in 2029. One of the two courses on-site (the more famous Adobe) was under renovation, so I played the shorter Links course (it maxes out at 6300 yards from the tips which is right in my wheelhouse). Generally flat (the back nine opens up and has some elevation change) and requiring accuracy over length, it was a great course to play after a day of travel. The staff were exceptionally friendly and the starter was very nice without being overbearing. The Arizona summer had done some damage to a few portions, but the course is upgrading to a new strain of Bermuda that won’t require overseeding, which is a win-win. I can’t wait to see what things look like after all this is done. Below are the 3rd, 12th and 15th holes at Biltmore Links course. The next night we dined at Collins Small Batch, which was perfectly adequate. They have a varied menu of locally inspired dishes. Compared to what we’d be eating the next two nights, it seemed a bit pedestrian but that’s probably unfair. The next round was at WeKoPa resort on the Cholla course (there’s also the Saguaro course). Both courses are among the best you can play in the state. Challenging beyond words but still fairly open, they’re fantastic. They look deceptively easy but small mistakes get punished. The staff couldn’t be nicer. i paid $89 to play (in-season can be well into the upper $300’s/low $400’s) Conditions were nothing short of outstanding. Tee boxes, fairways and greens were all superb. I played from the composite tee (a combination of purple and white, something more and more courses are doing), which played at just over 6400 yards. Below are pictures of the 18th (plays downhill), 3rd (watch the rocks in front of the green) and 7th holes. After getting my butt kicked, I deserved a great dinner and had it at Tratto, from the genius behind Pizzeria Bianco. The Van Buren Street location isn’t exactly bougie, and the storefront looks like you’re going to a bail bondsman or buying a 2005 Jeep. But you’d endure this to be inside. It’s semi-family style so portions are meant to be split. The pasta (a ravioli that was out of this world), a bavette steak that I’d crawl over broken glass to eat again and this fruit tarte dessert were transcendent. The menu changes (as you’d expect), but if you’re in Phoenix it’s worth planning a trip around. It’s that good. There’s a good-sized bar (it’s a converted garage) should you need a tipple.
The next night we dined at Dick’s Hideaway, a local favorite that clearly puts its resources into the food, rather than decorations and design. It’s small, but you won’t care. My carne asada enchiladas were exactly what I wanted (if a bit messy if you go off the shirt stains). We sat next to a few other couples in proximity because of the layout and they were friendlier than they needed to be. The ‘No Kardashians’ sign should be universal.
The second stop on our trip was to Sedona, which is about two hours from Phoenix. I had heard things about Sedona, but had never been. The first thing you notice is that the weather is cooler. Not cold, but just a bit refreshing compared to the triple-digit heat of the last several days. It’s beautiful. Breathtakingly beautiful. The mountains merit exploration.
Golf was at the adjacent Sedona Golf Resort, located south of Sedona. Despite being at elevation it plays less than 6700 yards from the tips (I played from the white tees, which were just south of 6200 yards). Still plenty of course. The course is set against the mountains, but conditions weren’t the best. If not for the view, I’m not sure this course would be as busy or be charging what it does (I paid $129, more expensive than my other rounds). If I had one small complaint it’s that the carts didn’t have GPS. In a touristy area like this, having GPS should be the default (both WeKoPa and the Biltmore had GPS on their carts). It would have been nice mostly so that I could leave my rangefinder at home. Unlike my rounds in Phoenix/Scottsdale which played firm and fast, the fairways were soft and offered little if any roll. The back nine is a par 34 with one par 5 and three par 3’s, the front side being a par 37 with three par 5’s. Below are the 8th, 10th, 13th and 18th holes from Sedona.
Dinner our first night in Sedona was at the outstanding Elote Café just off the main drag in downtown Sedona. My carne asada was outstanding along with the margarita. The pinto beans were better than they needed to be; flavorful without being overpowering. They require reservations so book ahead if you plan on going. They also have a great tequila selection if that’s your thing. We also had dinner at Shorebird just off Highway 179. Everything was good and correctly cooked, but after three dinners of otherworldly level, it’s impossible to compare. It’s unfair to compare. Shorebird isn’t bad; it’s quite nice and offers a wonderful view of the mountains at sunset with outdoor seating if that’s your thing. Our last day was for exploring some of the more scenic areas in the city along with the downtown area. Parking can be a challenge on weekends but we managed to find a lot close to downtown and all of the touristy areas. A good barometer is that Sedona is usually 10-15 degrees cooler than Phoenix. In talking to locals, the fall is definitely their big season but I can see late spring and summer (when we were there) was equally amazing. I’d be remiss if I didn’t thank Southwest for doing a great job of handling my clubs. No issues, and nothing was missing or damaged.
Arizona during the summer may seem a bit odd, but with tee times being cheaper, it’s a great time to play in one of the best places to play in North America. Just bring your sunscreen and stay hydrated.
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