- Griffin Swartzell
- While satisfying customers’ desire for quick eats, CreekView still impresses.
Antler Creek Golf Course sits half an hour’s drive away from the Indy’s offices, in Peyton, and when we make the drive out on a Sunday morning, we’re expecting to find Schafer’s Steakhouse at CreekView Grill, owned by local restaurateurs Chuck and Heath Schafer, who also operate Purple Toad Social Tap & Grill in Peyton and Trinidad. But Laceen Roberts, assistant manager, explains that the concept has changed. Golfers didn’t like that they couldn’t stop in for something quick and simple after golfing, so the menu was altered to meet that need. The Schafers still own the place, but they’ve leaned into the CreekView Grill moniker and corresponding concept.
But Roberts says she and her team have aspirations that extend beyond a simple convenience spot for golfers. While the spot has closed for winter in years past, that won’t be the case in 2019. They’ll stay open year-round, offering food, drink and events for the wider community. She mentions in particular a fall harvest party set for Friday, Oct. 25.
Location Details CreekView Grill
Roberts holds a respectable tenure in the industry, having spent seven years as the manager for Cables Pub & Grill in Fort Morgan, and she managed the Chili’s in Cañon City. We’re particularly impressed with her bar chops. She’s recently started a house infusing program, kicking the cocktails up a notch with approachable craft elements. CreekView’s Bloody Mary, for example, is built around vodka that Roberts infuses with jalapeño, horseradish and garlic. We’re not feeling a Mary that day, but we get a sip of infused vodka on its own. It bears plenty of that horseradish kick with little in the way of pepper heat — a promising base.
We also enjoy a mojito made with raspberry-and-mint-infused rum, muddled with yet more berries and mint leaves. While we’ve had punchier mojitos, this one satisfies, bearing a good balance between the sugar, herb and fruit, all fresh-tasting and underlined by rum notes rather than dominated by them. When we drop by, Roberts is testing out a house sangria recipe, this one featuring peach and mango in white wine. Served with lemon-lime soda for dilution, it sips sweet, fruity and friendly without slipping into stickiness.
The food menu meets golfer-friendly snack bar expectations, mostly featuring burgers, hot dogs, salads and predominantly fried appetizers. We enjoy moist, soft catfish bites fried in a super-thin breading that clings to the fish, only crispy on the edges but sound in a housemade Cajun ranch dipping sauce, which bears pleasant cayenne pepper warmth.
We’re more fond of the onion rings we get as a side, which come relatively thick-cut and jacketed in a crispy batter. But we only get four on the side of our slopper, so it’s a good thing the 8-ounce patty smothered in green chile impresses with good seasoning, big chunks of tender pork, and spicy chile that tastes like actual chiles. We’re also pretty happy with a lunch special: a zippy bacon cheddar burger, a surefire winner with a little house relish of jalapeños, tomatoes, onions and some secret components, savory and non-spicy. We’d like a little more to cut the richness of the burger. Still, we take heart seeing a restaurant pivot to meet the needs of its customer base without sacrificing quality or little flourishes that go above and beyond the minimum.