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FLINT, MI – Flint Golf Club has launched its first-ever takeout menu, opening up its kitchen offerings to the public for the first time.

Now, both members and Flint-area residents can enjoy signature club dishes from the comfort of home.

“We want to become more active community partners,” said Mark Gragg, Flint Golf Club president and CEO. “It’s important for us to be here on the south side and be another option for the community here.”

Flint Golf Club is located at 3100 Lakewood Drive.

Another goal, Gragg explained, is that while the golf club remains private, the new takeout menu could attract more foot traffic, giving the public a chance to experience the club’s offerings and amenities.

Highlights from the menu include Detroit-style and thin-crust pizzas, salads, wings, breadsticks, and desserts.

The food is made by executive chef Grant Nagel, who said the pizza is made from scratch, with Michigan-made products and brick cheese.

The 13 pans he uses to craft the Detroit-style pies are from the original Buddy’s Pizza and are 80 years old.

Nagel got the pans from a friend of his, which he says gives the pizza an authentic taste.

“They impart that crispy crust that everybody’s come to know with the Detroit style,” Nagel said. “We offer a thin crust in three different sizes.”

One of the best options is the smoked wings, Nagel said, and the sauces are made in-house.

Another popular seller are the chicken tenders.

“We hand-cut every chicken tender and we sold over 7,000 pounds of chicken tenders last year,” Nagel said. “It‘s been an ongoing thing. I’ve tried to take them off the menu and then I get yelled at.”

Nagel has been a chef for 34 years, previously working in Traverse City, Maple City and Glen Arbor.

“I learned how to cook Italian food from my short, fat Italian grandma,” he said. “I started when I was two or three years old in her kitchen with her.”

Nagel shared that the start of the takeout menu is more than just a new service—it’s a way to connect with the community.

“I do this for the people here,” Nagel said. “Food brings people together; it never separates people.”

With this vision, Nagel hopes the club’s menu can bring families and friends closer, even beyond the golf club’s grounds.

“Food is a way to talk to people,” he said.

Flint Golf Club was founded over 100 years ago and offers a unique experience that extends far beyond the greens.

With its carefully maintained course, top-notch amenities, and a welcoming, close-knit community, members enjoy a premium golf experience coupled with exceptional dining and social events.

Every detail, from the scenic grounds to the chef-curated menu and newly renovated bar, is crafted to provide a memorable and exclusive environment.

The club has seen visits from Flint historical figures like philanthropist Charles Stewart Mott and automotive pioneer Jacob Smith Dort, and the championship course was designed by Willie Park Jr., a two-time winner of the Open Championship.

“We‘re a hidden gem,” Gragg said. “A lot of people don‘t know that we’re here. It’s a lot of history here.”

With its crafted menu now available for takeout, Flint Golf Club invites the community to savor a taste of its tradition and quality from the comfort of home.

“Ninety-five percent of our menu is Michigan-based,” Nagel said. “The freshness and locality aspect of it makes a huge difference.”

The new takeout service runs from 3 p.m. to 7 p.m. Tuesday through Sunday, with orders available by calling 810 743-6100 ext. 3.

Visit Flint Golf Club’s website here.