Saddlebrooke Country Club

The food in the Agave restaurant of the Saddlebrooke country club was acceptable but not good. Their deconstructed version of an ensalata de Caprese didn't capture the essential flavors of the dish. The fried herb leaves had no flavor of basil (or other fresh herb) that might interact with the tomatoes and mozzarella so they were just decorative, and the few tiny roasted sweet cherry tomatoes lacked the flavor and acid to interact with the cheese or balsamic vinegar. So their cooking the basil and tomatoes resulted in a sweet, bland disk that was essentially mozzarella with a balsamic reduction. The main course, a Friday night fish and chips, was a gut bomb because of the extremely thick batter overcooked to a very hard, durable shell. After I mentioned this to my companion, he informed me that others had told him that the batter on their fried fish was too much. I wish he had shared that with me before I had ordered. The freshly made tartar sauce and fries were good. The portions were big, so took home leftovers. Whomever is designing the dishes for the kitchen st the club either lacks good taste or an understanding of the taste and texture dishes are supposed to have. It's probably a good place to get an upscale burger and fries after golfing but it's not a place I'd seek out for its food.