Val Customr

Review of Fort Collins Country Club

This is a story about one of those dining experien...

This is a story about one of those dining experiences that normally comes in your dreams after too much wine. My wife and I were guests of a club member who admittedly hadn't dinned at the country club in quite a while. He'd had heard from a friend that dispite a major remodel, new menu and staff, the food in Whitakers wasn't up to expectations. Our host mentioned the concerns to the food and beverage manager as we entered which turned out to be a really bad idea. After being seated in the nearly empty dinning room, we were met with a parade of staff checking on us. It would have been nice if as much effort had been expended in serving the meal. It's never easy providing a critique in person and certainly not something that lends itself to a relaxing dinner. In general, the food was inedible. The bright spots were the salad wedge and a red meat entre. The lows included inedible trout cake appetizer, 3 scallop main dishes that were served much less than hot and the cherry mouse desert that was a hard frozen mound of pink. I felt fortunate the trout cake appitizer was served to the wrong diner as it was overcooked, dry and tasted like mud. Much more attention was put on the food's appearance than it's flavor or proper serving. That being said, it was apparent everyone from the server to the chef really wanted our dining experience to be great. In my opinion, their over attention highlighted a frustration that didn't start with our party. One has to look at management for failing to create an enabling environment . Perhaps those doing the hiring should step back and allow someone with industry knowledge to build the team. At a minimum, someone should be tasting the food...