Streamsong Resort Restaurants
The Streamsong Resort is home to an impressive six restaurants. Six may not sound like a lot, but six for a place with 216 rooms, is a lot. I’ve stayed at some juggernaut-sized resorts with fewer food options, so this was a lovely surprise. Equally impressive, all six are open even during the off-season.
This restaurant serves a very sophisticated infinity pool area. It’s a tad more of a pool bar than a restaurant, but the food was fabulous. We ate delicious burgers that the chef split for us, serving us half a burger and fries.
I enjoyed Hemy’s because even though this is a luxury resort, everyone here was chilling with no pretense. And, there is no boujie to be had. Many men celebrating bachelor parties chatted about their golfing experiences, how they found out about the resort, etc.
At Hemy’s, you can expect casual food prepared with style and an array of classical drinks, frozen or on the rocks.
Sitting on the top level of Streamsong Resort, Fragmentary Blue provides you with a 360° view of the entire property. The menu here is casual, light appetizers and tappers-style food. At the same time, there are floor-to-ceiling windows, head outside for the real view. Even if you can’t get seated outside, grab a drink and take in the view. We visited, but only for the look. We were en route to Bone Valley Tavern and had eaten lunch in Bartow.
Fin & Feather – Lobby Restaurant
Once called P2O5, a formula for diphosphorus pentoxide, a play on phosphorus mining. This is now “Fin & Feather – Lobby Restaurant”. Fin & Feather celebrates the history and bounty of the South, in traditional recipes crafted with the finest ingredients that the region has to offer.
Our experience below was from when it was P2O5, I am going to assume it’s much better now:)
I am a martini snob. Those who have dined with me know that this will either make or break the experience for me—a total bust here before getting to the overpriced food.
I asked if they could make a pomegranate martini. Sure, said the waitress, only to return and say they could not. You know where this is going. I ask if they can make strawberries or blueberries. Off she goes and returns with a fizzy-looking pink concoction. I’m not a mixologist, but prosecco, soda water, or any other bubble-generating liquid does not belong in a martini period. I stated my concern and sent it back.
Next, I ask if they have blue cheese olives. I mean, when all else fails, anyone can make a classic dirty martini. No blue cheese olives – let’s forget the martini’s and move on. I order a Tito’s and tonic, light ice. The waitress returns with what looks like a dirty martini with blue cheese olives. A-plus for effort yet a total flop.
Recall I said I ordered a Tito’s and tonic? I would not have ordered Tito’s in a dirty martini. If I am drinking vodka straight up, it’s got higher quality because there is no sugar added. And, I take my martini extra dirty. At this point, I sip it and move on but no more drinks for me here.
I’ll also point out the glassware, another peeve of mine. Why are we serving up martinis in a margarita glass? And, when you are charging steak house prices for the drink, it’s a double pour. How can you expect anyone to pay $13 to $15 for a drink if you don’t have the ingredients on hand, don’t know one vodka from another, and are clueless about glassware?
You can guess this is not going to be an excellent review for P2O5. I won’t bore you with an in-depth story on the lamb. The staff doesn’t know what mint sauce or mint jelly is, and it took several trips to the chef to understand the potential dressing options. No thanks. Not only am I picky about drinks, equally as much with food, and I know my cuts.
My girlfriend and I go for surf and turf advertised on the menu as “Horseradish herb encrusted lobster and sirloin steak.” It comes out, and sure there is steak, but there are three chunks of what looks like fried shrimp. I ask the waitress to confirm if this is shrimp or lobster. Sure enough, it’s lobster, but how deceiving. The manager comes over, apologizes, admits that the description is misleading, and states we can pay for the steak. Lucky me, I get to pay for the steak that was nothing special. I don’t expect it to be free. That’s not my point. My point is the food here is not up to par – pun intended.
Brian claims he enjoyed his mac n cheese with pulled pork. I think this is because the entire dinner was a disaster, and he was embarrassed. For reference, he ate about 1/3 of the dish, if that. Now, Brian’s not exactly a guy that packs away food, but it wasn’t a massive portion to begin with. So, I call bs on his lovely effort to be polite.
I will say that when the bill came, the martini and Brian’s beer were comped. I guess a small saving grace, and again, I did not expect the food to be free – I expected it to be great. Until the staff at this place are re-trained, I would not eat here for free – it was terrible.
Bone Valley Tavern
The name implies this place is a pub, and it is not formal. More of a bar with casual food like what’s offered at Hemy’s. This is where the party is at! Packed with people enjoying the end of their day. Plenty of people playing pool in the clubhouse, and overall a great vibe. The resident raccoons are running up and down the veranda. They can be seen from the glass – the only material enclosing the tavern. The raccoons remind you that while you are at a resort in the middle of nowhere and wild!
Add to this; the tavern is another work of outstanding artistry, skill, and quality. All glass is enclosed in charred timber, otherwise known as Shou Sugi Ban. The Japanese art of charring wood.
At the Bone Valley Tavern, I asked before ordering if someone knows how to make a martini. Enter Brooke! A lady who knows her way around the bar can make you a killer drink that is up to par. Remember, Brooke has the same limitations as others – lack of fruit and appropriate glassware. Glassware aside, she restored my faith in the staff’s experience and capability. A stellar lemon drops martini made with premier vodka, a hint of lemon, and sugar on the side. I’m happy!
Food-wise, I split another burger here, and it was deliberate for two reasons. 1. Our first burger was outstanding, and 2. While the drinks were fantastic, this place has a casual vibe. I can’t say for sure, but I did not understand that steak would be a wise choice, but this perception is based on my experience at P2O5.
Regardless, we were beyond happy with the food and service, so we asked the manager to compliment him on the experience.