ANNOUNCER: If it’s good enough for the U.S. Open Championships, the boys figure its good enough for them. Earlier this year the Chambers Bay golf course learned they’d host the 2010 Amateur and 2015 U.S. Open — not only a first for the Pacific Northwest, but also rare for a public course. Opened in 2007, this course in University Place overlooking the Puget Sound mimics Scottish links courses and is already drawing celebrities and golf professionals. In the future, condos, hotels and fine dining are planned, but for now, the entire food focus is on the relatively small Chambers Bay Grill with inside seating as well as a large concrete patio overlooking the course and Sound. With a full bar and serving breakfast, lunch and dinner seven days a week, there’s much to like.



JASON: First, it costs an arm and a leg to golf Chambers Bay, but that’s not true in the restaurant. The prices are mid-level at best.



JAKE: You can pay as much as $170 for a round of 18 holes at this unique and frankly quite cool place, but you can eat for less than $10. If you want to pretend you’re  rich enough to go 18 holes — bring a ten-spot and golf shoes.



JASON: And argyle. The Grill’s interior is odd. Although likely a temporary spot until the full amenities and accruements are built, I don’t understand why they installed half windows. A code issue? When seated, you can’t see out the windows, thus missing one of the most spectacular views in the South Sound. It feels like a cave.



JAKE: The patio is an improvement. With roughly 12 tables, it’s the best spot for a late dinner and view of the sun setting over the islands — if you have sunglasses. The same designer responsible for the windows must have also forgot to install umbrellas. On hot summer days, you bake on the concrete as the sun shines feverously into your eyes. Sure, the view is worth it — but bring 25 SPF and a hat.



JASON: I’d compare Chambers Bay to country clubs in the area, but the food rates higher than those exclusive and costly establishments. Chambers Bay Grill doesn’t earn four stars, but for a terrific view on the patio and a decent burger or sandwich, I’m surprised it’s not crowded. Frankly, on a hot evening, there should be a line.



JAKE: My favorite dish has been the halibut sandwich, which I found on the specials list. The fish tasted fresh and meaty with a nice twang of dressing. Served with coleslaw, it’s a light option with the right coolness for a hot afternoon.



JASON: Friday and Saturday nights the Grill offers a prime rib special for $17. For the price, it’s an excellent choice. The meat arrives cooked to order with a nice robust and juicy flavor. Served with a baked potato and vegetables, the meal surprised me. Usually at those prices you receive either meat oversaturated with fat or with a taste and texture closer to ham.



JAKE: I also enjoyed the fish and chips — but I’d suggest they upgrade to halibut. The outside crust is flakey and crisp with little grease running wild. The fish inside, although flavorful, is cod and a little mealy for my liking. A sturdy halibut and this excellent crust would make a great partnership. The fries are decent — halfway between shoestring and steak, they accentuate nicely.



JASON: The Jones Jr. French dip with prime rib on an onion-garlic ciabatta with caramelized onions and a blue cheese spread works. The hamburger, however, tasted as if cooked on a barbecue with a nice bun and fresh tomato and lettuce — it reminded me of backyard parties. With the Grill on the hillside overlooking the course below — there’s no one screaming fore! I like this place.

Chambers Bay Grill

Where: 6320 Grandview Dr., University Pl.  877.29.LINKS

Hours: Daily, 6 a.m. to 10 p.m.

Cuisine: Country club with an emphasis on sandwiches, melts, and chips.

Scene: Easily the best view in the South Sound, but when it turns cold and rainy, the only choice will be an inside dining room more cave than anything else.

Drinkies: A full bar with a few drink specials. Some beer served in warm plastic bottles so inquire first if you like them cold (maybe it’s a Scottish thing).

Menu:

Bay Shrimp Salad >> $7.95

Smoked Turkey Cub >> $8.25

Bay Nachos >> $9.95

Bacon Wrapped Scallops >> $24.95