Pecan Plantation Country Club

We arrived in Pecan Plantation at our home there about a month ago to find our A/​C had gone out. We weren’t going to be able to get it fixed until the following week and instead of driving back to Midland that evening we stayed in one of the Hotel rooms in the clubhouse. The room was exceptionally clean and quiet. Couldn’t beat the price either. Good to know if we have more guests than out house can accommodate.

The dining areas have been renovated since the last time I was here so it looks much more modern. I was really impressed with their rack of lamb. It was seasoned and cooked to perfection. The veggies were fresh. The service was good. The manager came by to check and make sure everything was going well. Overall a good experience.

Great toppings on this pizza that was not easy to order. The local beer is real good and more than makes up for any negatives. The server downstairs was nice.
Atmosphere downstairs was a little too loud.
The. Crust. Was. Terrible.

Absent *any* alternatives, the Terrace Room at PPCC is mediocre at best. Faced with even limited competition, it suddenly becomes extraordinarily sub par. So much so we no longer even consider the club an option when pondering choices for dining out.
With restaurant management operating under what appears to be a revolving door policy, we have gone through several executive chefs and who knows how many line cooks in the time we have been members, to say nothing of the countless new servers who seem to appear on a daily basis. This results in wild variations in cooking styles and quality expectations in the kitchen, and, at least in my opinion, a complete lack of confidence on the part of the diner.
From the easy to avoid (lukewarm, lumpy mashed potatoes) to the difficult to comprehend (sponge-​dry fried chicken) to the so-​horrific-​my-​stomach-​curdles-​at-​the-​memory (a stinky, gray, obviously rancid steak), the issues a diner may encounter cover the spectrum. And they are encountered with such regularity that they become less of a happenstance and more a status quo.
It was not always this way. When we first moved here the food was decent and sometimes even above-​average. The food was well-​prepared, the ingredients seemingly fresh, and the service acceptable. More importantly, PPCC management seemed dedicated to improving the experience. Unfortunately, that is no longer the case. When Gayden «left» his position, he took with him any semblance of professionalism and pride in the quality of the product and the experience, and the situation went from tolerable to grave.
I disagree with Joel when he says the club is inconsistent. To the contrary, the club is very consistent. Consistently awful.