WindRiver Community

Beautiful well-designed, interesting and challenging golf course. Nice restaurant with good food and view of the lake. Homes look spacious, perhaps too much so for folks looking to retire here. They have a gym, tennis courts, marina, hiking trails. Very nice community.

One of the best gated community in the five counties surrounding it

Beautiful golf course, great food & friendly staff.

A TOP DESTINATION RESTAURANT There's much to say about Citico's. The setting. The building housing the restaurant. The wait staff. The wine program. The food, of course. The seriousness with which Joe Ayers, the developer of WindRiver Lakefront & Golf Community where Citico's resides, approaches the task of creating a fine dining restaurant. When Joe Ayers set about finding a chef a couple years ago, he brought in 7 from around the U.S. to cook for him and the management staff at Citico's. One Robert Allen from Texas served fried brussels sprouts and pork belly deeply browned with sweet chili sauce that sealed the deal. When you go --and you should-- order it. It's the chef's signature dish on the menu, as well it should be. Also, there are two certified sommelliers here shepherding a couple hundred different wines from a cellar of some 2,000 bottles, one hired from Washington state. Plus there's a new sous chef with a background at two different starred Michelin restaurants just in from Miami, along with a general manager most recently from Ruth Chris Steak House in nearby Knoxville. This restaurant is in the sweepingly beautiful WindRiver community on Tellico Lake. Some tables in the restaurant have a sunset lake view in this antique-filled mansion that serves as home to Citico's. The wait staff is solid and earnestly aims to please. Chef Allen checks in with guests at their table in a genuine old world way after dinner, which surely should consist of some of the following . . . -fritto misto: macadamia crusted shrimp, calamari & oysters -house salad: mixed greens, candied Benton’s bacon, pecans, lima beans, smoked blue cheese and blueberry balsamic -grilled romaine: with feta cheese, kalamata olives, cucumber, tomato, pickled onion, roasted garlic and herb vinaigrette -prime N.Y. strip: very large portion of steak with spectacularly deliclicious dauphine potatoes (crisp potato puffs of mashed potatoes with savoury choux pastry, with the mixture formed into dumpling shapes, and then deep-fried), creamed greens and a confit of cipollini onions -perfectly seared scallops: with carrots, sunchokes, and Sea Island red peas I'm confident the chef and his team can do better with the very ordinary "pressed" watermelon amuse bouche, the lobster ravioli with far too little lobster, the just-bland tile fish of the day special, plus his peach dessert, which would have been improved with some vanilla ice cream, and his chocolate dessert which just lacked pizzazz.

Great place to live. Great golf course. Wonderful views and homes.