The Chambers Bay Grill

Where:  6320 Grandview Dr. W., University Place, 253.460.4653
Hours: Breakfast: 6:30 a.m.-11 a.m. Monday-Saturday, 6:30 a.m.-2 p.m. Sunday; Lunch: 11 a.m.-4 p.m. Monday-Saturday, Sunday after 12 p.m. Dinner: 4 p.m.-8 p.m. daily
Cuisine: Creative American fare with seafood focus
Scene: Casual, kids welcome
Drinkies: Full bar
Prices: $4-$24, average is $13

ANNOUNCER: Overlooking an old gravel pit in University Place sits the Chambers Bay Grill at the Chambers Bay Golf Course. Doesn't sound like much to look at, right? Wrong. While dining on the patio, if you swivel your gaze a tad left you'll see the beautiful Puget Sound, Fox Island, and the Peninsula. This golf course is not uptight, and lacks that snooty country club vibe. Be prepared for relaxed, comfortably casual dining and a menu priced similarly. Open for three square meals daily, simple American cuisine gets a gourmet boost from pumpkin risotto, caramelized onions, bok choy, chipotle tortillas, warm bacon vinaigrette, orange-cranberry chutney, brioche, applewood smoked sausage, candied walnuts, and crisp parsnips. These items take standard meat and potato dishes and make them inspired and elegant. 

JAKE: Man, I had some serious negative, preconceived notions about Chambers Bay Grill. After we got there, though, I dug how the staff was quick to greet us and then turned us loose to pick our own table outside.

JASON: I'm with you. I'd pictured stuck-up blonde chicks in overly starched white button-ups that did nothing for their too tanned figures - hidden behind long black aprons, of course. Nope. This place was friendly and laid-back - and helpful with the menu. Our server gently steered us away from ordering the roasted chicken potpie because the portion size wasn't large. I'd still try it another time since it's made from scratch in-house, but was glad for the tip.

JAKE: We started with the flatbread of the day - a pesto, pepperoni number dripping with oil but tasty as hell. Loads of tangy cheese erased any positive result I might have experienced from my workout earlier.

JASON: I think it was worth it. Firm crust was chewy in a good way and not so thick that we got full. Served long and narrow instead of pizza shaped, it was a fitting accompaniment to the field green salad we split. Candied walnuts, blue cheese and dried cherries had my feminine side screaming for a glass of Bordeaux and a fireplace.  And yes, I'm aware that I relate femininity to food items. Spanish cava vinaigrette was used sparsely but still covered the greens evenly - not too oily, which was good given the state of the flatbread. 

JAKE: The chowder had a good showing of dill and other herbs and was rich, but not overly so with a copious amount of non-chewy clam. It was a bit chilly on the patio, but I reveled in the thought that my view was the same one that will be enjoyed by U.S. Amateur 2010 Championship participants and attendees this summer. A glass of sauvignon blanc washed down the chowder nicely and sparkled in the setting sun.

JASON: The place will be mobbed when the 2010 U.S. Amateur Championship comes - and let's not even talk about the U.S. Open in 2015. Uh-oh, here's when I have to make the disclaimer regarding the fish and chips. The table next to us had it, and this swayed me to order the fish and chips as well - it looked so good and huge. Big ass pieces of fish stood three and four inches off the plate. How could that not be awesome? Here's how: lackluster, ale-battered and somewhat bland Pacific cod. I had to close my eyes, put the fish in my mouth and concentrate in order to detect its extremely mild flavor. I'm not always in the mood for tartar (though Chambers makes its own) and I think fish should be able to stand alone and not need a sauce in order to be palatable. In my opinion the fish and chips just looks good - kind of like a stripper. You like watching, certainly, but are you really going to have a conversation of any depth with her later? I say no. I should have ordered the rib eye and not been swayed by the pretty fish. No pun intended.

JAKE: Wow, you constantly reach new levels of class, but I do agree. Sweet potato fries aren't culinary cutting-edge any more, but I truly prefer them to regular fries and was stoked for the option with the fried cod. Two huge fillets the size of my wife's hands draped over steamed al dente broccoli and white cauliflower done in a delicious light herb broth with two whole stewed (I think) tomatoes. Moist, firm and not oily at all - this fish dish was perfect.

JASON: Our server tempted us mightily with in house made desserts; yet, I could not make myself order one. All the protein in the fish and rich chowder had effectively shut down my sweet tooth.