Don't ever, ever, ever go or use the banquet facilities! Yep you read that right! We just had our…read more50th class reunion there on September 7th, 2024. The bartenders were stealing from the bar. I went to the bar and ordered a vodka and club. I watched him pour the club in first to the top and then sprinkled a few drops of vodka over it. I questioned and told him I saw what he did, and he took the drink back and wouldn't serve me the rest of the night. Other people were charged $21 per drink when in fact, the drink was $10. Another's husband went back to the bar 3 times because no liquor was in the drink. My brother was charged 3 different prices for the same brand of beer. Very, very unprofessional, and no customer service skills. When the bartender was questioned by other guests as to why he wouldn't serve me, he told them that I was rude and he could give me a breathalyzer. How embarrassing for me at my 50th when that would've been my second drink.

This is a secret little gem. I typically play 18 hole courses in the Farmington Valley (private and…read morepublic). A co-worker took me to Grassmere a few years ago for a round of golf with me being the only one that plays regularly. It is not a well thought out track, in fact 6,7, and 8 are a bit tight and confusing. It is fun. I will also say it is in great condition. Compared to places like Copper Hill (E Granby), Edgewood (Southwick MA) or Airways (Suffield) it is the same quality, tighter and maybe more fun! It is only 9 holes but it is a gem.

I was grateful to attend Tumble Brook Country Club in Bloomfield CT …read more It was set out to be an elaborate dinner for a party of 100. Not sure if their holding hot box did not hold proper temperature but all hot food came out lukewarm. The duck with parsnip purer was mediocre at best . The duck was not browned off enough and came out warm . Parsnip puree was excellent flavor but also cold . The vichyssoise soup was very lite to no leeks at all . Thank god it was served cold like it was supposed to be . The pollack was supposed to be halibut filet but we received some other mystery fish that was non digestible . It did have a very nice thermadore sauce that was on point . Again, it was all served cold with some rice pilaf that was NOT pilaf and 3 haricot vert beans that were peeled . Then the salad , it arrived cold as it should have Belgium Endive filled with blue cheese . The frisée did not help the dish along with the raspberry coulis , it was a raspberry coulis . Several components missing . The salad needed work . Then came the petite Filet Mignon ( cold) with an instant red sauce reduction of some sort that was cheated , baby carrots were good but cold & the French cut potato -all cold . The lemon sorbet was good , topped with a fresh raspberry with a brown sugar crust on the rim . The dessert course was vanilla ice cream with a pignoli tart . The icream of good quality creamy , tart was a bit dry and looking for the pignoli nuts . This was supposed to be a French Dining experience honor the father of cookery - George August Escoffier. Wine was paired with each course - some were winners and others were mediocre at best . Service was excellent , cocktail hour was on the money , the selection of seafood on ice was a winner , carving station of veal loin , pork loin with choice of sauces was very well executed . The passed horduurves were all very well done . The Italian charcuterie of cold cuts and cheeses were very good and displayed nicely . The gulf shrimp were perfect size and peeled - U-15 shrimp are always a home run . I don't do oysters - too much risk involved in oyster consumption. Please bring a flashlight as the parking lot at night has NO LGHTS . Good luck finding your car . Recommend going back and giving them a second chance. It is a hidden gem .

Hi. This review is for a "celebration of life" reception we recently scheduled through the club…read morethat happened on the 4th of June, 2023. My wife and I scheduled a meeting with "Ines" who is the event planner and "David" who is the head chef for their events. They helped us coordinate exactly what we needed and the event went off without a hitch! (it was a reception for about 70 guests.) The room was decorated tastefully, the food was outstanding and the overall service was an 11 out of 10! The view of the golf course wasn't bad either! Thanks to Ines, David and the entire TB C/C staff! Kevin & Debbie M.

You get what you pay for. This is a 9 hole golf course that is really cheap... but with that said,…read morethere is a reason ... not the greatest up keep. If you are looking to get out and play on a budget this is a great choice ... but understand that the rough is rough and sometimes the fairway is too. Staff is friendly, and the outdoor patio is really nice with live music on Thursday nights. They also do footgolf here ... first time I had heard about it.

Gorgeous course - great ambiance and even better staff. Came out here for the first run of 2020…read more Wish the bar was open; but based on the course alone, 5/5 will come again!

I recently attended an event at Twin Hills. The room was nice but the food was terrible. The…read morechicken parmesan was definitely frozen. There was no sauce with it it was dry. The food was not hot. Not impressed. I don't know what they paid for it I would have been upset. I don't know about the golf...the food was much to be desired.

I am appalled. I was brought here as a guest and I have to say, this "country club" is a glorified…read morepublic pool. while I was here I saw one family in particular letting their child run around the pool deck without clothes on. On top of this the chairs have stains and the pool deck is surrounded by mold. one blonde lady came down and started to yell at the staff. unprofessional. I see many health code violations, diapers in pools, dirty locker rooms/ bathrooms, mold on the deck, and I walked by as a kid was opening a filter and it was appalled. the pool seems understaffed and unprepared for an emergency as their rescue tubes are rubbing red paint onto the guard chairs. there is grass growing on the deck as well as many other concerning sights. do better twin hills.

First time playing at Crestview and the course was in fantastic condition! Post-round, we had food…read moreand drinks and the staff was all friendly and helpful. We'll be back!!

Had a large event, the coordinator for our group was ill and they changed the menu completely and…read morecharged a lot of money for pasta. And the food was NOT good. Nothing as promised. Would not recommend.

I've never had a worse experience at a golf course then I did today. We finished the first 9 and…read morethen we're letting a group pass up when " Eric" came over and said something about a woman talking to us. All of us were confused, because no one has talked to us our whole time golfing. And then he said he saw an empty can of beer in cart that wasn't purchased there and we need to leave. Eric ruined our golf trip for no reason. He should not be fit to manage an ant farm, never mind a club of that standards. He has absolutely no customer service. If I were the owner I would have a serious conversation with that guy. We'll never be coming back.

one of the prettiest golf courses i've been too in a long time greens are amazing fairways are…read morereally really good i just enjoyed the overall experience a lot definitely coming back.

Got to play with three nice gentlemen. Rained like hell. Gave use time for lunch. Great burgers and…read moreconversation. Being a visitor to the area, I learned a lot. Nice people.

I frequent this fine establishment quite often.. and I must say their food and service is top…read morenotch. I'm not much of a golfer but I am a stickler for fast service and professionalism behind the bar. That's exactly what you get from WCC. And don't get me started about their bar manager Kirstyn. She Is such a sweetheart and is always ready to go above and beyond to make sure every guest is happy. I heard a rumor she's leaving and I am devastated. I'm not sure if I'll return due to this but I wish them well and hope they find someone to fill her shoes so to speak. God Bless, Max Powers​

I was there on Oct. 5, 2024 for my son's wedding reception dinner. We had Prime rib, Salmon,…read moreChicken Marsala, among other things. The food was excellent all around and the wait staff was courteous and professional. I would recommend them to anyone. Highly recommended.

Played CCG for the first time yesterday. We won't be back. What a total disappointment. First, all…read morecarts available to take had dirty towels, trash, etc in them. So we cleaned out two and teed off. We soon discovered the layout was terrible. Very confusing, with poor to no signage to guide us. We were always having to flip the score card to figure out where to go. Another layout oddity is the clubhouse is nowhere near 9 green; 10 tee box. In fact you don't come close to the clubhouse from 1st tee again until 18 green. Furthermore, there is no midway shack, or bathrooms. Not appreciated by our wives. Course conditions terrible tee to green. I know it's been very dry this year, but many tee shots in the fairway were rewarded with patchy weed lies. The greens were very nice and rolled true. They were really the only saving grace for the entire experience. I, we do not, would not recommend this course to anyone.

I played in the opening scramble yesterday at Wykoff CC and had a great time. The course is…read moregetting better and better. The course is in as good condition as it ever has. I have been a member for 59 years and feel the course, with the improvement they have made and are planning in the future, this will be a great course. The food yesterday was great and the bartenders (Julia and Addie) were wonderful!! Rob and the golf shop did a great job in running the tournament. Everyone I talked to said they had a great time. Thank you all!!!

I've spent most of my life in the restaurant business, so I know what to expect when dining…read moreout--good and bad. My friend Leah and I chose The Heritage Greens at Wyckoff Country Club for my birthday dinner. I'd heard great things about the recent makeover and the new chef, who's well known in the Northampton area. The setting was beautiful, and the food was truly excellent--but the service was another story. Upon arrival, we entered through the front door and found ourselves in what was clearly a banquet area. No signage guided us to the restaurant, and we had to walk around the building to find the outdoor dining area. We had requested outdoor seating when making the reservation and were promptly seated--but right next to a large, loud group of golfers, despite many empty, quieter tables nearby. First strike for a place aiming to be an upscale dining destination. The menu impressed us--prime rib special (hard to find these days!) and a great mocktail list, which we appreciated since we no longer drink. Our server, a very young woman, was polite but clearly inexperienced. She didn't know what a mocktail was and had to check the menu in our hands when taking our orders. The same thing happened again when we ordered food. She didn't know the menu at all. We ordered sticky ribs to share. When they arrived, we had no plates. We had to ask. Then came our salads--Leah's without dressing, which I had to go inside and request from another server. Our server brought the dressing and apologized, saying it was her second day. A theme that continued throughout the evening. Mid-salad, our entrées were dropped off by a food runner--completely unacceptable. He offered to return them to the kitchen, but we declined, not wanting food sitting under a heat lamp. Our server later checked in and gave us the same half-hearted "it's only my second day" line. Meanwhile, two managers were walking around--one woman who offered to take our food back after I flagged her down, and a man who eventually removed a dirty plate but didn't address any concerns. At no point did management seem aware or proactive about what was clearly poor service. To be clear: the food was excellent. Leah's haddock was generous and well prepared. My Statler chicken with pan jus was flavorful and perfectly cooked. Prices were extremely reasonable for the quality. We asked for dessert menus. Leah's dirty plate was still on the table when they were delivered. The male manager walked by, cleared the plate, and casually asked how things were. We didn't bother getting into it again. The brulee cheesecake caught our attention--I'm a former bakery owner and take desserts seriously. Our server didn't know how it was prepared and had to check with the kitchen. It was premade and bruleed in advance (disappointing), so Leah passed. I ordered the limoncello cake, which was clearly store-bought and delivered to the table alone--no cheesecake in sight. We asked, and the server seemed confused again. We canceled the cheesecake and told her not to charge us for it. The final straw? She returned with Leah's credit card and a pink felt-tip pen for the signature. I've worked in places where that alone would be grounds for termination. To be clear, this isn't just a critique of a young, untrained server. The real issue is management. No server should be on the floor at a restaurant like this without knowing the menu, shadowing an experienced server, and being properly trained. Her performance--half-hearted apologies, lack of care, confusion--was symptomatic of a failure at the top. It's clear the new owners invested heavily in the space and brought in a talented chef. But the front of the house is not being held to the same standard. I've since heard that poor service is a recurring issue. I'll return once more for the food--but if the service hasn't improved, it will be my last visit. This could be one of Holyoke's best dining spots, but it won't get there unless management gets serious about service.