Fairway Flavors

Mystic Grill serves clubhouse dining with serious game

I have eaten at hundreds of golf course snack bars during my lifetime. Erase any images that come to mind when I tell you that Mystic Grill in El Dorado is on a golf course.

Mystic Grill’s dining area has three walls of floor-to-ceiling glass that provide stunning views of the Mystic Creek Golf Club course. Originally from El Dorado, Executive Chef Lilli Ellen attended the Culinary Institute of America in San Antonio and worked at a number of restaurants before she was recruited to the restaurant. She now showcases a wealth of international culinary expertise, from unique spices to traditional recipes.

The Tuna Tartare consisted of ahi tuna attractively topped with an avocado mousse and drizzled with a tasty ginger-soy glaze. The tartare was served with a crispy, golden-brown wonton that provided the perfect partner for the delicious creation. The wonton’s crisp texture and taste enhanced the fresh flavors of the tuna and mousse.

Chef Ellen also prepared Thai Shrimp appetizers for me to try. This outstanding “shareable,” featuring lightly breaded shrimp, drizzled with a Thai chile sauce with a sweet but spicy hint to it.

Mystic Grill has great salads, including my favorite, the Citrus Sunset, that featured mixed greens, navel orange slices, blood orange slices, grapefruit slices, green onion, crumbled goat cheese and mint with a pomegranate vinaigrette dressing. I added a grilled salmon filet; the combination made me smile with each bite.

Pizza at the golf course restaurant? Not the frozen kind. It’s freshly made pizza with a crunchy, thin crust and several topping options. Chef Ellen displays her creativity with weekly special pies. During my visit, I enjoyed a Ricotta Blackberry Honey Pizza. I have eaten many pizzas in my 59 years, but this one was among the most unique with an outstanding flavor package. The ricotta cheese along with the beautifully arranged tangy, sweet blackberries atop a light layer of freshly made pesto delivered a diverse mix of tastes that led to me eating too many slices. But I don’t regret it a bit, as I am craving it again while writing this review.

A good golf course restaurant must have a Club Sandwich, and Mystic Grill scores an ace with its version. I opted for marble rye bread to build a three-layer masterpiece with ham, turkey, bacon, lettuce, tomato, cheddar cheese, Swiss cheese and honey mustard. Homemade onion rings accompanied the beautifully presented sandwich.

Next, I tried the Surf and Turf, which included a choice of shrimp or scallops. I chose the scallops to go with the 6-ounce ribeye. The two proteins were accompanied with garlic mashed potatoes, grilled asparagus, fingerling potatoes and a warm yeast dinner roll. The flavors of the tender steak and delicate, succulent scallops made for a top-shelf entree. However, presentation of the plate followed suit.

The Costa Rican Shrimp was the final entree of my visit. The dish featured freshly breaded coconut shrimp with mango-tamarind chutney, cilantro-lime, coconut rice, black beans and fried plantains. Talk about a grand ending! Chef Ellen won the Mystic Club Championship with this offering.

For dessert, I tried the Lemon Blueberry Tiramisu. I fully intended to only eat a small sample of this sweet creation, but my willpower failed. Chef Ellen tempted me with a glass filled with lemon ladyfingers, blackberries, blueberries, mascarpone cheese, lemon curd and topped with crushed frozen strawberries. I loved it, and I am sure you will too.