A trip to Brandywine’s Garden

Discerning diners will be pleased

Just off Salisbury Road west of 475, The Brandywine Country Club has been a steady influence in the golf, swim and Club community for over 50 years. Purchased by Stanley and Katherine Chlebowski in 2016, the Club’s dining offerings are open to the public on a regular basis. Chef Branden Davidson has done a masterful job of supporting a menu rich with selections and utilizing fresh, garden-grown herbs and vegetables, some directly from the club premises.

Though there is a large, indoor dining room with cloth covered tables for those who prefer to eat indoors, we picked a beautiful evening to enjoy a meal at “The Garden” on the patio. The weather was perfect,  and the patio was inviting in the midst of co-owner Katherine Chlebowski’s perennial garden filled with aromatic plants.

Beginnings
We enjoyed appetizers over drinks, including the zucchini fries, which were surprisingly tasty and light, the five shrimp cocktail, a classic but a loved classic nonetheless, and perfectly cooked lamb chops, five to an order. 

A full bar with a nice selection of beers, both draft and bottles, also entices along with a limited wine list which has some impressive vintages. 

As we enjoyed our beginnings, some of the day’s golfers gathered after league play and discussed the issues of the day as well as the “dog leg on number seven.” They were a lively and enthusiastic group which added to the jocularity around our table.

A menu with great variety
Members of our group ordered a number of items from the varied options including a seldom seen pork shank, a plump juicy two-boned shank with plenty of meat, cooked to become a tender, fork friendly entree. The crab cakes (three to an order) were crispy on the outside and contained an abundance of the crustacean (as well as shrimp), as opposed to filler. The sandwich offerings are plentiful and we tried the Italian, which was somewhat bland, and the Cubano which was an admirable rendition of the Caribbean treat. The fried perch fillets, delicious and abundant, proved to be a significant improvement over fine, local “seafood” restaurants that we recently visited. For dessert  we ordered creme brulee for a sweet finish to a great meal.  All entrees came with soup or salad (with homemade dressings) and a side dish from a list of varied options.

Call him Chef
Chef Davidson is a warm and affable guy who told us he will soon be stoking up the Brandywine smoker, an impressive piece of equipment stationed in a more hidden part of the gardens. A Toledoan, with a pedigree from area restaurants including Real Seafood and other Main Street Ventures shops, he has been at Brandywine for just under  a year.  He has concentrated on consistent food quality and service while making adjustments in response to guests’ comments.  

The food was good, the portions gracious, the setting was beautiful and the evening provided us with perfect weather. Just what we wanted, and just what we needed, for a really enjoyable evening. 

Hours: T-F, 11-9, Sat 4-10; Sun 10-2

Reservations accepted: Call 419-865-2393

Accessible:  Yes but long walks may require a wheelchair.

Children welcome:  Yes.  There is a kids’s menu.

Lighting: Easy to see.

Noise:  Depends on the golfers!

Other:  Daily specials including Sunday brunch, Saturday prime rib, Thursday Polish dinner

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