The Hawk at Rebecca Creek Golf Club's 18-hole course takes golfers meandering across 6,863 yards of pristine fairways peppered with scenic oak trees. Golfers will be put to the test from the outset, as the narrow fairways on the front nine funnel between walls of tall oaks, giving an advantage to players who warmed up their swing at the club's driving range or bribed the course Lorax for favorable treatment. Landing zones expand on the relatively forgiving back nine, which ends in dramatic fashion at the 18th hole, a 360-yard par 4 where both drives and approaches must carry intervening ponds.
After the round, players can retire to the recently redesigned clubhouse and refuel with a nosh of savory grill fare under the flickering glow of high-definition TVs inside the Grill & Pub or while catching a cool breeze at the facility's outdoor cabana seating. The Hawk at Rebecca Creek also boasts an outdoor pool, where guests can zone out to the burbling sounds of a poolside waterfall, look out over a sweeping vista of Texas countryside, or train golf balls to swim their way out of water hazards.
Course at a Glance:
Fisherman's Corner outfits groups of anglers with the necessary accouterments before sending them out to two expansive on-site fishing ponds. The bait shop hawks an extensive line of lures, hand-tied flies, and waterproof neon signs proclaiming, "Catfish Eat for Free Today." Four sizes of minnows, seasonal crawfish, crickets, hybrid perch, and other varieties of live bait help tempt the most finicky of catfish palates ($2.50–$7). Lines cast out into two roughly 100'x250' ponds stocked with 5,000 pounds of farm-raised catfish, allowing groups to gather round and socialize or engage in a cross-pond staring contest.
Lucky Sailor's Lakeside Grill blends jaw-dropping views of the water and jaw-shutting meat and seafood dishes to scenically savory effect. While you wait for your life's first mate to park the boat on top of the parking lot's dirtiest car, nibble on Nearly Famous Diamondbacks, bacon-wrapped jalapeños stuffed with shrimp and jack cheese ($8), before deep-sea dining on a plate of fiesta-fried gulf-shrimp, crispy morsels fried and served in a spicy cocktail sauce ($17). People born with the heads—and bodies—of parrots, meanwhile, will relish every bite of the Cheeseburger in Paradise, a half-pound of Angus beef lounging on a jalapeno-bun cushion with cheese, lettuce, tomato, onion, and pickles that's best when paired with Lucky Sailor's locally made beers and wines ($8). When the summer weather returns from its vacation in a warmer climate, dine in open-air style on Canyon Lake or dollop a dessert of fried cheesecake and raspberry sauce ($7) with a spot of live music on Sundays and Thursdays.
Cranes Mill Marina gives landlubbers the chance to become aquatic adventurers on its fleet of rentable watercrafts. A three-hour eight passenger ski-boat rental lets speed demons tug along delighted adrenaline junkies on the included wake board, kneeboard, tube, or water skis. Slower-moving seafarers can climb aboard a 24-foot-long, party-ready pontoon boat, which has a flat bottom easily used as a dance floor or roller-skating rink. The pontoon boat ferries up to 11 cadets at an ambling, luxurious pace, making it a sturdy hub for swimming excursions, easy-going fishing trips, or an afternoon spent gazing at the lake's natural beauty.
When bringing to fruition Bella Vino's concept, owner Michelle Wertheim infused the restaurant with her own passions: wine and coffee, uncomplicated food, and a commitment to the environment. After more than 30 years of experience working in the industry, Michelle knew she wanted her wine bar to feel like a home away from home, so she furnished it with items she finds comforting. A plush red couch, black wooden tables, and blue wood chairs snugly sit near each other in a cozy dining room. The walls are speckled with framed art in a variety of different shapes and sizes, and thick candlesticks flicker at end tables in unison with patrons' blinking eyelashes. She stocks the wine cabinet with varietals from California and Italy, and the amicable staff pours tall glasses of craft beers and imports as they make suggestions for beer and wine flights. During meals, classic Italian coffee and espresso drinks follow menu items such as tapas, cheese platters, and crab-cake sandwiches. Keeping her eatery green, Michelle also recycles all wine and beer bottles by crafting them into hurricane lamps, candles, cheese trays, and chandeliers.
With jet streams strapped to the feet and the stubborn desire to fly, guests shoot from the surface of the water to hover as high as 37 feet in the air. An expert instructor guides guests through the basic controls of the water board, allowing those with no previous experience to master the intuitive flight machine that can reach speeds of 18.5 miles per hour.