IF YOU’RE ANYTHING LIKE ME, YOU HEAR GOLF COURSE FOOD AND THINK BEER, PEANUTS, AND ANYTHING ELSE YOU CAN EAT WHILE RIDING OR WALKING FROM HOLE TO HOLE.
Well, prepare to be amazed because 605 found Miller Creek Pub and Patio at Elkhorn Ridge Golf Club. This Spearfish eatery is known for serving locally grown options from their three-seasons dining area located on the Historic Frawley Ranch, between a putting green and a driving range.
“These garage doors open up to the driving range, so you can still stay warm and drink some beer while hitting a few golf balls,” said manager Jed Griffith. “We even have space heaters we bring out during the colder months.”
As Griffith left to get the food started, 605’s multimedia designer Yany Avelar and I showed ourselves to the outdoor fireplace to stay warm and appreciate the view of Elkhorn Peak.
“This doesn’t feel like a golf course restaurant,” said Yany.
Here are a few items I’m excited to try next…
Our soft and light fruit turnovers are made with buttermilk, butter, and stuffed with juicy cherries or apples.
Savory pork sausage or peppered bacon, freshly prepared eggs, and American cheese served on a toasted English muffin.
Lightly breaded and fried to gooey perfection. These authentic Wisconsin cheddar cheese curds are served with our signature ranch dressing.
Made to order fried pickle chips served with ranch or spicy ranch.
+CENTENNIAL VALLEY CHICKEN SANDWICH
Classic grilled chicken sandwich with American cheese, lettuce, and tomatoes. Served with your choice of homemade fries, chips, or coleslaw.
+SKULLED SHRIMP PO’ BOY
Spicy, battered, and deep-fried shrimp served on a toasted French baguette. Dressed with lettuce, tomato, and remoulade. Served with your choice of homemade fries, chips, or coleslaw.
+CHISLIC – LOCALLY RAISED
Homegrown marinated beef, skewered then deep fried. Served with homemade chips or substitute fresh cut fries for $1. Hot sauce and bleu cheese on the side.
+HANK’S HOT BURGER
Burger topped with BBQ pork, fried jalapeños, pepperjack cheese, and spicy ranch. Served with your choice of homemade fries, chips, or coleslaw.
And honestly, it didn’t. It felt more like the upscale resort setting of High School Musical 2 (minus the desert). Considering that the business had only been open since August 2019, the space felt very fresh, open, and ready to entertain.
Naturally, we started with the beverage menu.
Griffith had mentioned they only had their beer and wine license, so my go-to Jack and Coke was out of the question. However, they had a great selection of local beers, like Father in Lager from Lost Cabin Beer Co., as well as an array of wine-based drinks like the Lemon-Lime Margarita.
The last time I had a wine-based margarita was college and needless to say, I was a little nervous. However, this margarita was in a totally different wheelhouse than the ones from my past. It was smooth, refreshing, and just the right amount of tart.
“I would never have guessed this didn’t have tequila in it,” sipped Yany.
We found a spot next to the driving range and were met with a literal feast. I’m not kidding, they had to bring another table over for all of the food. In an effort to not get overwhelmed, we started with the salad.
MILLER CREEK INCORPORATES INGREDIENTS FROM THEIR ON-SITE GARDEN AND CHICKEN COUPE.
Whenever I see “Cobb salad” I get a little nervous because it will almost always have three things: cold meat, hard-boiled eggs, and bacon. While I love these things by themselves, together on a bed of leaves is different. The Billy Grant Cobb Salad, however, was different. Made up of fresh mixed greens, chopped hard-boiled eggs, tomatoes, bacon, cheddar cheese, country-sliced ham, and freshly made croutons, I finally get it when people say salads are refreshing. On hearing our excitement towards, the greens, Griffith explained that the produce is grown in a garden on the grounds of the golf course.
Not only was it delicious, it was giant.
“This could be a meal for two people,” said Yany. Pacing ourselves, we moved on to the Chicken Wings. I want to start by saying I am a wimp when it comes to spice. When I say a wimp, I mean I sweat bullets when I eat mild salsa. Yany, on the other hand, lives for spicy food and was much less hesitant—and for good reason.
These wings, which are served with your choice of barbecue or buffalo sauce, were very meaty and the sauce had a different tang to it, making it easy to smash an order of six. “I usually don’t like when they aren’t swimming in sauce, but I love these,” said Yany.
The sauce to meat ratio was spot on, as well as the crispiness of the skin. All in all, a solid appetizer or snack after a round of golf. Next was the Polo Canyon Patty Melt with sautéed onions and American and Swiss cheese on Texas toast. Served with homemade fries, coleslaw, or chips, Yany and I had to go with homemade fries and it was the best decision we made all day.
“These fries are bomb,” said Yany in between joyous bites of potato. And that they were. They were crispy, the right size, and the flavors were just enough to complement the main dish.
Speaking of, the patty melt was an experience of its own. Covered with onions and cheese, it was a little overwhelming. With that being said, the onions had an intense sweetness to them that added a whole new layer to the patty melt game.
I was explaining to Yany how I don’t usually flock to patty melts, but this combination of onions and Texas toast would keep me coming back for more.
“I was a little worried because I don’t like when burgers have giant patties, but these flavors are worth it,” said Yany. “Honestly, we might have to take the rest home.”
Last on our food coma journey were the freshly made scones. Not being able to say no to any form of bread, I dug into the Blueberry scone first, and then the Lemon Poppyseed. Before I knew it they were half gone, I had reached my limit, and Yany was staring. After one bite she looked at me and said, “I know you hate this word, but these are some moist scones.”
She was right.+
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This restaurant makes me want to be good at golf. Whether you’re just playing through or stopping by for an entire meal, Miller Creek offers not only a wide array of menu choices (close to 30), but the various seating options allow for a personalized experience every time. If the view wasn’t enough to make me come back, can I reiterate my (uncharacteristic) love for the salad?
Does it get better than a three-seasons restaurant that offers beer, entertainment, and a driving range? This place left me wondering why more golf courses don’t sandwich their eateries between a putting green and a driving range. Also, talk about views.
With most sandwiches costing $10 and appetizers ranging from $7-$9, there is no reason not to make a stop before, during, or after your round of golf. Actually, there is no reason not to go even without the golfing part.
There is something so comforting about fresh produce in an outdoor setting. The flavors the dishes bring out of the produce are unlike store-bought veggies, and they definitely add something unique. Not to mention Miller Creek offers breakfast, lunch, and dinner, which are three of my favorite things.