Mallory Hills Country Club Restaurant
 

Who Leases the Mallory Hills Country Club Restaurant? I can find the leasee of all the other country clubs but this one. I pretty sure it is not FMK or Suileman Family. Seems like this club is different than all the rest as far as menu, attention to detail, etc. It sure is a great facilty and a great view! Seems like it could be a gold mine with only a few minor changes.

Ray Frederick is the owner of Mallory Hill restaurant. He has been there at least 15 years.

We go there at least once a week. The food is very good. Ray is a great guy and is often there, which is a good thing.
He buys quality food and doesn't buy just on price. I'm a recently retired sales rep for major food distributor. I sold food to independent resaturants, so I can tell if the food is good quality.

The Villages Gourmet Club website shows the owner of every restaurant. Here's the list inside The Villages: LINK.

Skip

Bob Evans mashed potatoes and canned green beans. Yuck! Pizza is good.

Every customer I had that offered green beans bought them in a can, unless they were white tablecloth. Then they bought fresh, becuase they could charge more.
Pretty much the same deal with mashed potatoes. The only customers I had that mashed their own were Amish buffets.

It just comes down to cost and labor.

The proteins he buys are top quality. Fresh chicken intead of frozen for example.

Bob Evans mashed potatoes are underrated. Try the garlic one.

In the 3 or 4 times I got stuck eating at Mallory, the food was direct out of cryovac from Sysco Foods.

Anyone who thinks Mallory has even decent food, needs to get out more. I'd suggest Bob Evans is you want comparable to Mallory, Perkins if you want a huge step up.

When I bought my house 6 years ago, I offered to take my agent for a meal at Mallory. She said, “No thank you, maybe some other place”. It sounds like nothing has changed.

It's great that a Villager likes a place.

I think each establishment has likers and dislikers.

Pizza places, BBQ eateries, CClubs, etc.,.............all mixed ratings.

All opinions.

LOL…I agree. I didn’t realize before moving here how many food critics lived in The Villages.

& so much more..................

Music critics

Construction critics

Golf cart critics

Government critics

Fire Dept critics

Dog poop critics

Developer critics

Medical critics

Golf course critics

My figures are getting tired, I must stop.

:MOJE_whot::MOJE_whot::MOJE_whot:

^^^

This post could be so much better

Check their county health code violations over the last couple years and months before you decide this is a good place to eat.

I wish all the country clubs were like Mallory. Good food, good service at reasonable prices - not like other conglomerates.

Good idea. Very useful to have the ability to read the reports. Once again I'm impressed with the level of detail the inspectors go into. And once again, if the restaurant is allowed to remain open then I feel comfortable eating there.

Your comments are laugable, Perkins is mediocre at best and Bob Evans uses a lot of precooked food.

I worked for Sysco. All chicken, even fresh comes cvp for safety and freshness. Same with fresh steaks, pork and pretty much all the fresh proteins.

Sysco has good, better, best options in most food catagories. Ray buys the best fresh chicken for example. I've talked to Ray about what he buys and price is not his #1 concern. If it was, he wouldn't be buying from Sysco, we're never the lowest cost distributor. One of the CC groups does buy from the low price guys, that's why their food is not good.
He only has the one restaurant he focuses on.

Btw, his brick oven pizza is good. And my wife loves his salmon.

We have 3 restaurants in the portfolio, so I have a pretty good clue how it works.

If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it.

Sysco is a great company, but a supplier of convenience. One stop shopping. One size fits all. Always has been and always will be. It's where lazy owners buy their food supplies. Quality restaurants buy staples from Sysco, but their meat, fish, produce, bakery, usually come from a specialty supplier.

He should focus better and up his game.

Been there a few times and the pizza is rather good.

This is what I was hinting at with the original post! -"If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it." The place is a great location and could be a great restaurant with some training and a more experienced and knowledgeable staff!

In all fairness to the gentleman from Sysco...as posted, there is no originality or attention to detail from a restaurant that buys soup to nuts from one exclusive purveyor. Sysco also delivers to jails, hospitals and schools. If a restaurant wants my business, I’m ok with an uptick in price but not for ‘Bob Evans’ mashed potatoes or ‘canned green beans’. I can get locked up for a night in Polk County with everybody’s favorite Maitre D....errr Sheriff, and get served that same assembly line fare. Where has the creativity and pride in the kitchen gone to! Just keep accepting mediocrity as your standard and paying the premium for that ‘privilege’!

Sysco has very high end fresh products as well. I sold to many very successful restaurants including 2 white tablecloth.
We own our own beef company, premium pork and seafood companies as well. Our prime certified angus beef is as good as it gets, other than Waygu.

We aren't "just a one stop shop for lazy owners". Many of my customers were very picky and have been successeful for a long time. You painting with such a broad brush is an insult to them.

Anyway, we think the food at Mallory is good and the place is usually very busy.

Notably, Mallory's food is levels above the food served at the North Harmon Institute.

All of the prices recently went up about three months ago.(not reasonable prices anymore)

Agree.
Last time there, my Bride's pasta/chicken dish was swimming.....swimming in water.
The chicken had zero spice/flavor/seasoning.

It's South Harmon....btw.

Again, if you're ok with institutional mashed potatoes and canned green beans (lazy)....all the power to you. Hopefully you dont frequent those types of spots that do....with fam/friends or clients and expect the same enthusiasm.
To repeat...mediocrity is an accepted expectation by many here.

The Villages is the land of reduced expectations, when it comes to food.

Given The Villages is the largest displaced population of middle America, I often wonder if that's just how middle America eats on a regular basis. Maybe they just don't know the difference in Peoria?

I had a friend that grew up in Dubuque Iowa....he said when Pizza Hut came into the area, you would think Frank Pepe from New Haven was siting there. So your point is well taken

Isn't the largest segment of the pop from the Northeast......NY, NJ, etc., where all the food experts are from??

:evil6:

When I moved to NH a few years ago, I was dating a native NH lady. I usually did the cooking, but one day she told me, she was going to make her "world famous lasagna" that night. "Everyone says it's the best lasagna they've ever had", she said. I thought she was fairly worldly, she had lived in Breckinridge, CO.

OK, whatever. She says she's going shopping after work and buying all the ingredients. I'm thinking ... don't you have to start on the sauce, this morning?

& then I think, ok ... maybe she's taking a short cut and using Michael's of Brooklyn sauce ... or maybe even Rao's. I can live that, one time.

When I got home and saw the 2 large bottles of Ragu sauce, I lost it.

In Myrtle Beach, I was in a foursome where one of the locals described an ‘Italian’ sub as salami on Wonder bread with mayo! In the early 90’s I went to...at the time, one of the few Dunkin Donuts on the Grand Strand. Asked for an iced coffee....got a blank stare and got served up two cups, one with coffee and one with ice! Unless it’s the women on Food Network that live on hundreds of acres of local sourced farms....most ‘food critics’ do hail from the Northeast, CA etc. Nobody wants a critique on a Raising Canes or the like...unless you have a fledgling YouTube channel.

Reminds me about when my father and mother got married. My mother had been brought up as a “lady” and she was not even allowed to go into the kitchen because she could “get kitchen smells on her clothing”. My father’s mother was a farmer and not only did she do her own cooking but grew her own vegetables, and had her own chickens etc too. My mother would bravely attempt to make some meals which were disastrous but my dad managed to swallow them down somehow. Mom said, that’s how it was made where she came from.

A year later, my parents were invited to stay at my mother’s parents but my dad was very unwilling to go thinking he is never going to be able to eat a bite. But he really cared for my mother and decided to go anyways for her sake. To his great surprise his mother-in-law made delicious meals for them and that is when my dad realized that my mother simply didn’t know how to cook. When they went back to his mother’s house dad’s mother gently and persistently taught my mother how to cook. And how to enjoy cooking.

My dad never gave up on mom. She was the love of his life to the day he died. And vice versa.

I think you meant food "snobs'...

Yea, probably more accurate.

Pizza is good
 

Are you really from New York City?

I've had a home in FL for 20 years, 15 in the Tampa area.

In my experience, the majority of Snowbirds in Tampa are from the Northeast and Canada.

Until moving to TV (to my knowledge), I had never met anyone from Iowa, Nebraska, Utah, Oregon, Tennessee, Kentucky, Indiana, Kansas, the Dakotas, Montana, Missouri. Arkansas.

A gross generalization and strictly anecdotal:

People from the Northeast, generally don't seem to move too far away from an ocean (most everyone I met in Sarasota/Ft. Myers/Naples is from the Northeast).

Folks in "middle America" never lived by an ocean, so they're not biased and TV works just fine for them.

& I think the "food experts" are from the more metropolitan areas and don't have much experience living on a farm.

Apologies; I assumed you had dined at the North Harmon location which is well below Mallory's level.

Uh oh....this may trigger some of our faux ‘critical thinkers’!

You're not in Kansas anymore Toto..........Look at TV phonebook.
The largest segments are from the NE......NY, NJ, etc.
Example: Iowa less than 1,000 with NY thousands.
All the great food experts living in & supporting TV.

I agree with your last sentence
The posters point stands up to reason. Those from metropolitan areas are exposed to more diverse and non chain culinary options. Therefore, by default they bring a more expanded and educated view of the dining ‘landscape ’....
in comparison anyway. Not that gator nuggets and key lime pie is not topical, it’s just a shorter thread on here.