The Golf Club at Crown Valley's expansive course provides greenhorn golfers and putting virtuosos alike with 7,242 yards (6,622 meters) of beautiful fairways, sand-filled bunkers, and glistening ponds filled with earth's favorite beverage. Picturesque views and meticulously maintained bermuda-grass greens make the 18-hole course ideal for every type of golf outing, from casual business affairs to intense rivalries with your sworn mini-golf nemesis. After hitting the links, aim your golfmobile toward Crown Valley's on-site Mexican restaurant and recoup energy spent telekinetically transporting the ball to the hole with delicious south-of-the-border fare.
Scott Marks remembers the aromas of his childhood in Bucktown, Louisiana: gumbo, crawfish pie, and jambalaya. Along with business partner Richard Sloan, he opened Boo Ray’s to spread the fragrant food he loved so much, trying to mimic his family’s cooking down to the spicy corn-flour-blend coating a plate of shrimp and the andouille sausage flecking the gravy pooled atop a chicken-fried steak. In addition to classic jambalaya and red beans and rice, the cooks also tackle staples of fine dining such as filet mignon, which they stuff with shrimp and crab and top with homemade crawfish hollandaise. Seafood takes a starring role in dishes ranging from cedar-plank salmon to shrimp en brochette, which are stuffed with jalapeños and cheese before being wrapped in bacon. Guests can kick back in a dining room large and relaxed enough for groups of all sizes and age ranges or share baskets of marinated, deep-fried alligator while shouting love poems at the athletes on one of the bar’s 10 flat-screen TVs.
Clear Fork Station, a farm-to-table restaurant, grills up frontier favorites and cowboy cuisine inspired by meals prepared in the ranch kitchens and chuck wagons of the old west. Customers dine like pioneers without having to forage for herbs or outgun fowl in a high-noon showdown with an entree from Clear Fork Station’s dinner menu, such as the west texas-style red-chili enchiladas ($12), or a plate-eclipsing cut of chicken-fried steak slathered with cracked pepper gravy ($15). Tuck in to the crusted beef rib eye with a chili-relleno sidekick and a sidecar of mashed potatoes and seasonal vegetables ($30). The lunch menu sates midday noshers with a variety of salads ($9–$12), including the spinach-and-candied-bacon salad ($9), drizzled in honey vinaigrette, and delectable sandwiches ($8–$9), such as the Texas Best BLT ($8), with candied rosemary bacon piled with local tomatoes.
Leading the charge in Los Vaqueros' two area restaurants, Chef Cisneros imparts his third-generation culinary expertise to crafting flavorful Tex-Mex dishes from a stash of local poultry, fruits, and fresh veggies. At the flagship Fort Worth location, set within a former warehouse, a flight of yellow steps leads through a leafy archway into a lively dining room filled with vintage cowbells, tin signs, and Air Jordan horseshoes. The Weatherford location sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills.
Owners Chris and Cathy Bachhofer corral succulent cuts of meat within their walls, crafting a selection that includes grass-fed and free-range beef, pork, and chicken. Wielding more than 20 years of experience as a butcher, Chris ensures that the display cases brim with USDA Choice boneless rib-eye steaks ($12.99/lb.), slabs of baby-back ribs ($4.09/lb.), and temporary grill-mark tattoos. Mold a heap of lean ground sirloin ($4.49/lb.) into lovelorn hamburger patties that long for the kiss of an open flame; or, peruse C&J's quick fixins section, which cuts the prep work out of cooking with such pre-prepared classics as cordon bleu chicken wraps ($4.89/lb.) and shish kebabs trained in the art of culinary swordsmanship.