Considering it's a restaurant at a golf course, you would expect something a little upscale.
Not so here; expect to be seated into cheap plastic patio furniture. The decor reminds me of something straight out of my Grandma's house - fake silk plants that have never been dusted, floral prints on the walls, and not-so-impressive fish mounted on the wall, mixed in with sports memorabilia. Window air conditioners were an obvious afterthought, as they are mounted half-assed into the wall (honestly, who plans a golf course clubhouse without central air-conditioning in the Mid-West?)
The staff consists of some teenagers and some older women who are scantily clad (as mentioned in the previous reviewers post.) They are rude, and obviously have no prior serving experience. Some common courtesy would be nice; you know - a "You're Welcome" after a "Thank You", etc. No seating guidelines, just sit down and wait until you're handed some poorly printed, greasy, paper menus on a sticky table. Last time I was there, a large group from Naperville was seated behind us, and as we were waiting on our food, the entire restaurant saw their server walk outside and talk on a cordless phone whilst smoking a cigarette. Obviously, no sense of urgency here.
As far as the food, beware; the servers are making your salads, and I'm pretty sure cleanliness isn't high on the agenda. As far as the appetizers, this is one of those places where if the deep fryer broke down, half the menu would be unavailable. Onion rings and fried mushrooms are just okay. The steak, which should be fantastic considering the restaurant is in the middle of the state, surrounded by cattle farms - is seriously lacking. It was cooked well, but there was little to no seasoning (salt and pepper ring a bell, anyone?) The Ruben is probably the only real "signature" dish here, and is worth ordering. My recommendation, as inconvenient as it is, is to drive into Galesburg if you are craving a good meal at a decent price.
My recommendation for the restaurant, if you're reading this, is to:
Redecorate. Doesn't have to be ultra-modern or anything, but clean up the place, put some real plants in, remove the "Grandma" decor. Install central air conditioning and nix the window units.
Re-train your staff on how to properly serve (biggest tip: standard practice is to check on your tables every five minutes) or hire a new staff with more experience. A standard uniform would be a nice touch.
Expand and reduce your menu, utilizing fresh, local ingredients. Expand your beer and wine selection to include more craft beer and high-end liquors. Once you do this properly, raise your prices to compensate! People playing golf, especially out-of-towners, are willing to spend those extra dollars. There is huge potential for this location. read more