As players tee off at Pinehurst No. 10, Chef Michael Morris and his crew are in motion, preparing for the incoming lunch rush. Ancho-chili quail knots sizzle on the grill, and nearby, a swirl of jicama slaw is carefully plated to ensure it’s just right.
Morris and Sous Chef Keith Zvenyika often experiment with new ways to amplify the Southwestern flavors that guests have come to know and love at Aberdeen’s Station 21, which opened in the summer of 2025. From taquitos to dulce de leche churros, developing and testing new menu items is a team effort that takes participation from everyone on the line.
“One thing I always believe in is teamwork, and we’re all working toward the same goal,” Morris says. “I’ve been blessed with a great group of people who understand what we’re doing and want to be a part of it.”
Windows wrap around the dining room to show off views of the green from nearly every table. Photography courtesy of Pinehurst Resort
As Pinehurst Resort’s first Southwestern concept, Station 21’s food and drinks reflect the Texan roots of the Dedman family, who have owned Pinehurst Resort for more than 40 years.
The chili con carne, for example, is made with locally sourced short ribs (it took the restaurant crown in last year’s Southern Pines Chili Cook-Off), and they house-smoke the brisket for their tacos. A particularly popular dish is the chipotle-and-peach-rubbed chicken quesadillas, and the ingredients nod to the peach orchard that once grew where No. 10 now sits.
To complement the Southwest flair, bartenders sweeten several specialty drinks with agave instead of simple syrup, and their take on an old-fashioned includes a couple of drops of smoked chili bitters.
While the flavors are rooted between Texas and home, the name itself pays special homage to Moore County’s history.
Settle in on the patio and enjoy watching the activity on the No. 10 course. Photography courtesy of Pinehurst Resort
Before this locale became known for its world-renowned golf resort, it was a hub for sand mining. Beginning in the 20th century, this pine-lined terrain supplied quality sand for projects that spanned the country, including the development of the Blue Ridge Parkway. “Station” is an ode to the rail cart past life, while “21” represents the sum of No. 10, the current course that surrounds the restaurant, and No. 11, an adjoining course expected to open in late 2027.
Between the ambience and the culinary lineup, Station 21’s cuisine has become part of the experience for golfers in the area. And in case golf isn’t your scene, don’t worry — clubs aren’t required.
When diners walk across the parking lot toward the green, a large stone chimney and cluster of rocking chairs invite them to stay course-side awhile on the porch. Whether they come with a tee time or just an appetite, there’s at least always one sure thing: Inside, the fire is on and kitchen keeps moving — ensuring every plate is just right.
Station 21
1085 Sandmines Crossing
Aberdeen, NC 28315
pinehurst.com/dining/station-21
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