501 RESTAURANT & BAR EXCELS IN VIEWS AND VICTUALS

On a recent sunshiny morning at Shorecliffs GC in San Clemente, a charming tableau on the restaurant’s outdoor terrace spoke volumes: two women of a certain age sat astride a glass-bordered fire-pit, nibbling at their breakfast sandwiches and sipping champagne after finishing an early nine holes. Two splits of the bubbly sat in a glass bucket of ice as they fireside-chatted some 15 yards from the 10th tee. There was a mild sea-breeze chilling the air, but the ladies hardly seemed to mind. This was their happy place.

And why not? Shorecliffs’ 501 Restaurant & Bar is an exceedingly welcome destination for golfers and local neighbors alike, a canny combination of country club elegance and well-prepared staples at time-machine prices. The snaking par-70, 18-hole facility has been holding forth since 1965 but has undergone major renovations both on and off the course in the last four years. Partnered with Troon, Shorecliffs is no less than a hidden gem and well worth a visit to the seaside burb that Richard Nixon called home in his twilight years. He also enjoyed golf at the club, and once brooded aloud at the tough 12th hole to a local resident.

At 5,514 yards from the back tees, one might rightly deem the course an executive layout, which is even more reason to be surprised by the no-expense-spared look and feel of the clubhouse and restaurant. Featuring a Spanish Coastal design — with natural wood beams and espresso-stained doors and window treatments — the indoor and outdoor area stretches to 5,200 square feet and can handle some 300 patrons for special events. During the day, natural light gives the room a warm and homey ambience.

Speaking of warmth, chef Aron Bagatta was all smiles and enthusiasm describing his nearly three-year tenure at 501. The renovation took about that long, and the new facility opened just last October. The South African native says he “designed the menu from the ground up — breakfast, lunch and dinner — taking into consideration our clientele and the surroundings and coming up with a coastal cuisine-type fare.”

Surprisingly, six out of 10 patrons are non-golfers attracted by the picturesque location and excellent word of mouth.

Local businesses are also attracted to the facility for company events, drawn by the setting and the tastefully curated bar and food offerings, but also by the presence of two simulation bays that keep clubs swinging even when the weather-gods aren’t cooperating outside. And six TV screens mean hardcore sports fans won’t miss a single birdie or last-minute field goal. Pretty, pretty cool, as Larry David might say.

As for the aforementioned comestibles, 501 rates a solid two forks up based on a recent breakfast and lunch there. The “chef’s benedict” was notable for the use of smoked gouda cheese and herb-infused hollandaise, with a sliver of crisply fried pancetta adding a nice salty accent. The ahi salad was a stunner as well — with a generous portion of seared tuna sidled up to cukes, artichoke hearts and kalamata olives, finished with a gently spiced creamy jalapeño dressing. And the sweetly spicy short rib tacos were not just to die for, but worth a murder-one rap to boot. Lock me up!

Service was courteous and efficient, and part of the reason might be that Shorecliffs takes pains to feed the staff — at no cost (!) — as well as paying patrons. “The maintenance crew can number from 10 to 15 guys, and they work very hard,” Bagatta said, “so we make sure they’re well-fed.”

Sounds more like the Google campus than a golf course operation, so hats off to enlightened management for keeping their employees happy and energized.

The only downside to 501’s success? Chef Aron is an inveterate golfer and 6-handicap, and laments not being able to play his twice-weekly rounds with his 93-year-old father down the freeway at Arroyo Trabuco anymore.

His loss, our gain.