Eagle's Crest Grill
THE EATBEAT: Diners can tee off year-round in Eagles Crest Grill February 8, 2006 Most eating facilities at golf courses go into hibernation when the season is over, but Eagles Crest Grill on Kings Walk Golf Course south of the city is proving it...
THE EATBEAT: Diners can tee off year-round in Eagles Crest Grill
February 8, 2006
Most eating facilities at golf courses go into hibernation when the season is over, but Eagles Crest Grill on Kings Walk Golf Course south of the city is proving it is here to stay. It is open year-round.
Out there south of the city, you are welcomed by a fire in the big stone fireplace at the center of the eating area and a greeting from one of the friendliest staffs in Greater Grand Forks restaurants. Besides that, the food ranges from good to excellent. After three recent visits to Eagles Crest I can vouch for the chicken tortilla soup, the walleye sandwich and the Sunday brunch.
I ordered a bowl of chicken tortilla soup ($3.49) when I was in Eagles Crest recently with a group of women from my church. The others ordered everything from soup to sandwiches. A couple had lettuce because they were starting a new diet, and one of them said the lettuce was - well - crisp.
I was most pleased with the soup because it came with a very good-quality dinner roll that had been warmed before serving. The soup itself was loaded with vegetables and topped with melted cheese and tortilla chips. It was an adequate meal. All too often, if you try to cut down and just have a bowl of soup you are hungry again before 2 o'clock.
Another day, I went for lunch with Katie David (KD) and her infant son, Jonas (JD). There's always a sign at the door announcing the lunch special, and this day it was walleye ($6.99). I went for that because I have been eating precious little fish. I was pleased with the quality and taste of the fish and tried not to eat all of the roll on which it was served.
KD ordered a Cajun chicken sandwich ($7.99) and took half of it home. JD seemed happy enough just looking around the large dining area, which has big windows opening off to the golf course.
To round out the research on Eagles Crest, I went back for Sunday brunch with Laura Jane Paulson (LJP). The brunch has been a big draw every Sunday, and there are good reasons. In the first place, there are multiple choices and several items you don't see in every brunch lineup. There was, for instance, some excellent blintzes with the hot foods. LJP gave them a thumbs-up. And I found scones with the warm caramel and cinnamon rolls on the table, where you also have a good choice of fruit with a chocolate fountain adding interest.
Scrambled eggs are iffy on any buffet. But the eggs that day were light and fluffy. There was a variety of hot foods including pancakes, French toast, sausages and other meats including ham. The buffet tables were well-tended. I would go back for the Sunday brunch again because of the good service by Kevin Praska and John Borsheim, who were on duty that day. The check for two for brunch and coffee and tax came to $17.99.
Eagles Crest also is a popular dinner spot. Entrees range from an 8-ounce filet mignon ($18.99) to pork loin ribs ($11.99). For many, Eagles Crest is a place to gather and share appetizers. I have enjoyed the Havarti cheese appetizer with friends and would be tempted by the smoked salmon platter with cheeses and crackers and a dill sauce ($11.99).
It's a short drive out to Eagles Crest on Columbia Road and once you are there looking out on the golf course, you feel as though you are taking a little break. In winter, the fire burning in the fireplace speaks a welcome. The place is bright and has a new feeling with its light wood tables. It is done in greens, burgundy and white with golf pictures and memorabilia completing the decor.
Eagles Crest is operated by Paul Waind, owner of GF Goodribs, who also holds the franchise for catering in Ralph Engelstad Arena. He has been at the helm of the golf course restaurant since April of last year. He has found a ready patronage with golfers coming and going from spring through fall along with the general public dropping in year round.
Also important to the business are the groups that hold meetings and have meals in the conference room that can hold up to 50.
Eagles Crest Grill, Kings Walk Golf Course
5301 S. Columbia Road
Manager: Tony Farrell.
Head chef: Galen Thomas.
Hours: 11 a.m. to 10 p.m. Monday through Saturday; 9 a.m. to 1 p.m. Sundays in winter; 9 a.m. to 9 p.m. Sundays during golfing season.
Seating: Accommodates 130, plus meeting room for up to 50.
Pay: Major credit cards accepted.
Report card: Excellent, friendly service. Good food. A fun place to go.
Reach Hagerty at 772-1055, 780-1124 or (800) 477-6572, ext. 124, or email@example.com .
© 2006- Grand Forks Herald