Back when State Street petered out at De La Vina and all this uptown was wilderness (or something pretty close), the Tee-Off was the clubhouse for the golf course up the hill. Or rather, because the course didn’t have a place to drink after the 18th hole, the original owners of the Tee-Off saw an opportunity. And hats off too them — the watering hole has made it into the 21st century with no sign of stopping. It still offers a traditional steak to diners sitting in its traditional red booths, and we must insist on the traditional fried chicken — so good it gets its separate neon sign outside the entrance.
Here’s a tip that even some regulars might not know, as relayed to us by longtime manager Todd Elliot: the oldest part of the Tee-Off is the giant golf tees opposite the front door, but which are so covered in ivy, most people just see them as railings. Next time you walk in — possibly for a cocktail — look for them.