• Full membership: $125-$175
• Pool membership between Memorial Day to Labor Day: $475
• Social membership: $75
When Colony Creek Country Club started to go under at the beginning of the year, four regional men decided to do something about it.
So they bought it.
Six months of renovations, a new name and a few million dollars later, The Club at Colony Creek opened better than ever, according to guests at Saturday's grand opening celebration.
Bob Neel, of Victoria, has been a member of the club since 1991 and golfed in Saturday's tournament.
"They are 100 percent better than they have ever been," he said. "I am proud to be a member, after all of these years. I'm glad I stayed around."
A regular golfer, Neel said the course has gone from being completely run down to one of the best courses in South Texas.
Robby Burdge, Elton Calhoun, Greg Norgard and Claud Jacobs bought the club in February, and Burdge said they are personally invested.
"All four of us live out here; it just makes the difference," Burdge said. "We know that we have to put a good product on the ground, but we are also going to build an environment that people want to be a part of - just have some fun."
Burdge said the weekend's festivities were a good start, as guests and members played golf, kids swam and everyone enjoyed games, fireworks, music and food.
When they bought the club in February, Burdge said it had 105 members.
"This club has struggled," he said. "It switched hands from owner to owner. The four of us who bought it ... we finally got to the point where we said, 'You know, if we are going to do this, let's do it right.' So we bought it out right and invested a ton of money into it."
As of Friday, they had more than 200 members, Burdge said, and hope to have 400 by the end of the year.
"We expect this to be a fun, cool, eclectic place. If there is such a thing as Main Street's country club, this is it. We are Main Street U.S.A.," Burdge joked.
Burdge said they remodeled the indoor facilities, revamped the golf course and improved the other amenities, such as the pool.
The owners also put together an all-new staff, including executive chef Daniel Escalona, created a new a la cart menu. Customers can even order up to 208 ounces of ribeye.
"The food is fantastic and when I use an adjective like that, I'm serious," Neel, a school teacher, said laughing. "What they have done to the clubhouse, I wasn't expecting that. I figured they'd spend a lot of time and money on the golf course, but they have done both."
Mike Sizemore, of Victoria, was a member of the club two years ago. He stopped his membership, however, because of poor service and facilities.
"I was only a member for a short time, but I will join again," he said. "The truth of the matter is this is the best family value in town."