The At The Sea Island Golf Club

The redesign gives the place a much more intimate feel. The food was sublime and the team helpful and always ready to serve.

At first when we reserved at Sea Island we were told that the restaurant was fully booked for all the 4 days that we were staying there. On our second day we decided to go to the Lodge and check out the bar and then we talked to the Hostess Tracy and she was very helpful in finding us a table for that evening at 8:00 pm. She was very helpful in recommending other things as well. We were very happy to be able to have dinner at Colt and Alison and the stakes (Filet Mignon) was outstanding

Over the years, I've frequently enjoyed dining at Colt Alison and have consistently been impressed. However, my most recent visit left me feeling somewhat let down. The quality of the food lived up to expectations, and so did the prices, with the chateaubriand for two priced at $190, and the wine selection notably superior, particularly for the southeast US. Yet, two aspects of the experience were less than satisfactory for me. Firstly, the atmosphere was excessively formal to the point of discomfort; a call from my wife in Europe requiring a brief, whispered conversation led to an immediate request by the manager for me to end the call. Nobody in the restaurant could hear me. Secondly, a diner next to me was subtly prompted to adhere to a dress code by being provided a jacket, adding to the overly rigid ambiance. The service, while attentive, and deemed by most that review as outstanding, to me, it bordered on intrusive, with frequent check-ins disrupting the flow of conversation. Despite these drawbacks, I'm inclined to return, having a slight hope for a future decrease in the restaurant's rigid formalities, though I suspect this may not change.

A beautiful venue with good service, but I was a bit underwhelmed by the food. The plating of the wedge salad was untraditional with the half-head of lettuce being used as a vat for blue cheese. It was good though! I chose the bone-in ribeye over the filet but wish I hadn't. It was thinner than I expected for the price and a tad overcooked. I added GA shrimp which were tiny, barely seasoned, not grilled and bland. For sides, the mushrooms were very good (favorite part of the entire meal) but the truffle fries were way too salty. Wine by the glass options are few, but pricey.

My family indulged me in gathering to celebrate my 70th birthday for a week at Sea island, My special birthday dinner was much anticipated in this beautiful locale. I will be honest that the service was adequate but disjointed with the exception of the sommelier. The food came in a very disjointed series and much slower than even a relaxed diner would expect. The sauces (each is an extra $5 charge) for our steaks didn't arrive until we asked for them a good 15 minutes after our steaks were served. And at that point the waiter assigned to our table was totally unaware that our meals were not complete. My filet mignon was rather tough and forgettable. The Bernaise was very thick and gluey. The french fries were the same quality as what we received at the pool-side snack bar.To say that the service is gracious at Sea Island is a stretch. The actual cuisine was oK or good for some dishes but a far cry from great. Frankly I expected more along the lines of having caesar salad prepared table-side. My hope is that there will still be a place for fine dining at Sea island in the future. After a week here on site I didn't experience a combination of well-trained service or fine cuisine. The facility is suburb and we will return but I will do further research and consider hiring a chef to cook at our cottage.