Jo imo is a 5 tool player and an even better person! ?
Atmosphere: 5
Food: 5
Service: 5
Cheryl Livingston
Great atmosphere, friendly people, good food!
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Meat Lovers Calzone
Tom Kracium
Quicl bite to eat on lunch. We enjoyed thr jalapeño margarita and trash can
Atmosphere: 4
Food: 4
Service: 4
tim helgeson
Stop in to meet a few people did not run across them ended up talking to the bar manager great lady got her head together runs a smooth operation.
Atmosphere: 4
Service: 5
Kandice Carpenter
Six of us ladies had lunch outside on the patio. The view of the golf course was beautiful and weather-wise we couldn't of picked a better day. Everyone was pleased with our food.
Atmosphere: 5
Food: 5
Service: 5
Melissa Gerwig
Outside dining is great, not so much for the inside dining.
Had a big golf outing wanted to try the restaurant afterwards. Too bad a golf course restaurant closes on Mondays.
Service: 1
Kelly McArdle Miller
We’ve been here for private parties and fundraisers never just for a meal on our own. The food and service were always good.
Ivan Vrabie
Nice place to stop for a bite before heading to the airport.
Atmosphere: 5
Food: 5
Service: 5
Aye Min
First time at Coyote Creek and had a nice experience. Sat outside on the patio and the area was nice and breezy; perfect for summer days. I got the silder samplers and the Trash Can Tots and everything tasted great! The pork tenderloin sliders had a great crispy exterior but still juicy interior. Besides the service taking a little longer than expected this place is a great lunch spot!
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Shrimp Cocktail
Brews & Views
I took the Kitchen Manager position at Coyote Creek. 4 days of working there this was my experience;They are open to the public but don’t care about the public’s health and safety.I’ll give you some examples :Reheating foods or par baking proteins;The standard for reheating food is:All food made in house MUST be brought to 165 degrees and held at 140 degrees.What Coyote Creek does:Puts cold food on the steam well that never reaches 165 at any point of the day they are open.Par Baking Proteins Standard;All proteins after being baked need to cool down to 70 degrees with in 2 hours and 4 hours to 41 degrees. If it doesn’t hit those marks the proteins need to be brought to 165 and then re cooled.What Coyote Creek does:Par bakes proteins and leaves them out at room temperature for hours.When I tried to correct this process. I was told I was wrong and that there are different “Rules” for corporate restaurants Vs their establishment.Cutting Boards for raw meat Standard:(Red- Raw Meat, Yellow- Raw Poultry,Blue- Raw Seafood & Fish, Brown or White- Cooked Food, and Last Green- Fruits & Veggies)Wood or a nonporous color coded surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.What Coyote Creek Does;Uses all white cutting boards for ready to eat foods and all raw proteins. (You can do this but they must be cleaned with a bleach solution but this isn’t their practice.)Hand Washing is also non existent. While I know this is a struggle for many busy kitchens a kitchen with low volume should have no problem with following the hand washing procedures.I expressed my concern with the GM & Service Manager that these standards are not a high priority with the staff and could make people sick.The GM’s response was:Well we haven’t got anyone sick the way we’re doing things.My response:Just because you drive down the wrong side of the road and don’t get into an accident…doesn’t make it right.I just want people to be aware of the practices that Coyote Creek Bar & Grill have in their kitchen. If you enjoy the place, good! I’m not saying they don’t have good people all I’m saying is they have poor practices in their kitchen and people should know.
I went to celebrate a friend's birthday for dinner here. The server was very attentive, even for a 40+ group, and the food was good as well.
Atmosphere: 3
Food: 5
Service: 5
Great food and
Atmosphere: 5
Food: 5
Service: 5
Excellent service from Paula great food,totally enjoyed it we will go back!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sweet Heat Burger, Seasoned Tots, Roasted Brussel, Indiana Tenderloin, Slider Flight
Nice place to eat. Definitely will go back.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Roasted Brussel
Jo imo is a 5 tool player and an even better person! ?
Atmosphere: 5
Food: 5
Service: 5
Great atmosphere, friendly people, good food!
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Meat Lovers Calzone
Quicl bite to eat on lunch. We enjoyed thr jalapeño margarita and trash can
Atmosphere: 4
Food: 4
Service: 4
Stop in to meet a few people did not run across them ended up talking to the bar manager great lady got her head together runs a smooth operation.
Atmosphere: 4
Service: 5
Six of us ladies had lunch outside on the patio. The view of the golf course was beautiful and weather-wise we couldn't of picked a better day. Everyone was pleased with our food.
Atmosphere: 5
Food: 5
Service: 5
Outside dining is great, not so much for the inside dining.
Atmosphere: 3
Food: 4
Service: 4
Restaurantji Recommends
Had a big golf outing wanted to try the restaurant afterwards. Too bad a golf course restaurant closes on Mondays.
Service: 1
We’ve been here for private parties and fundraisers never just for a meal on our own. The food and service were always good.
Nice place to stop for a bite before heading to the airport.
Atmosphere: 5
Food: 5
Service: 5
First time at Coyote Creek and had a nice experience. Sat outside on the patio and the area was nice and breezy; perfect for summer days. I got the silder samplers and the Trash Can Tots and everything tasted great! The pork tenderloin sliders had a great crispy exterior but still juicy interior. Besides the service taking a little longer than expected this place is a great lunch spot!
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Shrimp Cocktail
I took the Kitchen Manager position at Coyote Creek. 4 days of working there this was my experience;They are open to the public but don’t care about the public’s health and safety.I’ll give you some examples :Reheating foods or par baking proteins;The standard for reheating food is:All food made in house MUST be brought to 165 degrees and held at 140 degrees.What Coyote Creek does:Puts cold food on the steam well that never reaches 165 at any point of the day they are open.Par Baking Proteins Standard;All proteins after being baked need to cool down to 70 degrees with in 2 hours and 4 hours to 41 degrees. If it doesn’t hit those marks the proteins need to be brought to 165 and then re cooled.What Coyote Creek does:Par bakes proteins and leaves them out at room temperature for hours.When I tried to correct this process. I was told I was wrong and that there are different “Rules” for corporate restaurants Vs their establishment.Cutting Boards for raw meat Standard:(Red- Raw Meat, Yellow- Raw Poultry,Blue- Raw Seafood & Fish, Brown or White- Cooked Food, and Last Green- Fruits & Veggies)Wood or a nonporous color coded surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.What Coyote Creek Does;Uses all white cutting boards for ready to eat foods and all raw proteins. (You can do this but they must be cleaned with a bleach solution but this isn’t their practice.)Hand Washing is also non existent. While I know this is a struggle for many busy kitchens a kitchen with low volume should have no problem with following the hand washing procedures.I expressed my concern with the GM & Service Manager that these standards are not a high priority with the staff and could make people sick.The GM’s response was:Well we haven’t got anyone sick the way we’re doing things.My response:Just because you drive down the wrong side of the road and don’t get into an accident…doesn’t make it right.I just want people to be aware of the practices that Coyote Creek Bar & Grill have in their kitchen. If you enjoy the place, good! I’m not saying they don’t have good people all I’m saying is they have poor practices in their kitchen and people should know.