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THIS RESTAURANT IS CLOSED The Clubhouse Restaurant Review: During the shopping day, The Clubhouse stays busy with shoppers and business people. After work, bevies of twenty- and thirty-somethings glam up in casual but often quite dressy attire, to see and be seen, especially on weekend evenings. Executive chef Stacie Vande Wetering keeps a handle on menu standards, such as the tasty calamari appetizer, served in a portion enough to keep four people happy. Pasta dishes range from classic, simple angel hair with tomatoes and basil and shrimp diablo---just spicy enough---to mac 'n' cheese. We like the Garbage Salad, a sassy mélange of greens, grilled chicken, hard-boiled egg, cheddar cheese, tomatoes and whatnot in balsamic vinaigrette. Burgers are ten-ounce two-handers made from meat that's ground fresh daily. Kobe-style burgers are the top of this heap. At lunch, the chicken potpie---with crunchy fresh vegetables and sweet chicken breast beneath a layer of Parmesan-dusted mashed potatoes---is enough for two, yet the portion at dinner expands to a sufficiency for at least three. Among desserts, don't miss the made-in-house cheesecake, perched atop a base of Oreo cookie crumbs. The wine list deals largely in familiar, albeit good, wines, and offers a fair number by the glass, but has some holes, such as a good, dry rosé and there's no dessert wine list whatsoever.