New chef and revamped menu revitalize a longtime favorite.

Brookside GC in Pasadena, along with its next-door neighbor, the Rose Bowl, have both been around close to 100 years and enjoy a cozy and symbiotic relationship. For the record, Brookside is LA County’s oldest golf course and was home to the Los Angeles Open back in 1968, won by future hall of famer Billy Casper.

Brookside’s two fine, 18-hole William P. Bell tracks — the C.W. Koiner and E.O. Nay courses — are among the most affordable, popular and playable in the region, with most green fees coming in under $70. Nor is their top-notch bar/eatery to be neglected. Brookside Restaurant has been given a major design facelift over the last few years — with a recent assist from Troon Golf — and has an impressive new chef, San Diego-native John Silva, who is intent on fine-tuning its eclectic menu.

FORE Magazine sat down with Silva recently next to the restaurant’s towering stone fireplace and marveled at his unbridled energy and commitment to his craft. He started as a kitchen hand in his family’s Mexican restau-rant and later put in stints with Gordon Ramsay’s Hell’s Kitchen and the Yaamava’ Resort & Casino. To say he has a passion for food doesn’t quite tell the whole story.

“I’ve already corralled a few higher-end purveyors but, that having been said, we can’t go too far out of the realm of what our customers relate to,” he said. “Truffle fries were initiated at one point and didn’t exactly catch fire. You have to understand what people like, which is why we now have garlic/parmesan fries instead. That and a great brisket and short rib smashburger are very popular.

“I want to be known for what we do really well,” he continued. “We’re going to be doing an outdoor, Santa Maria-style grilled tri-tip and I want to be famous for our tacos as well! I’ve already started revamping our carne asada, which is near and dear to me. That’s probably why they hired me, because I’m that crazy about making things right — especially the food I grew up on.”

The ahi tuna bowl won us over with its freshness and healthy portion size — there was enough tuna, avocado and edamame to fill the Rose Bowl end-zone — graced by a tangy soy-ginger sauce and spicy mayo. Touchdown all the way.

The breakfast offerings are equally enticing. The restaurant opens at 6 a.m. and dishes up some must-try items such as avocado toast and corned beef hash. The sourdough bread has a proper crunch and
is festooned with cherry tomatoes, feta cheese and a healthy slathering of mashed avocado. The poached eggs are cooked perfectly medium.

But the food — good as it is — is only half the show at Brookside. Floor-to-ceiling windows give the room a rustic, lodge-like feel and offer wide views of the surrounding San Gabriel Mountains. And the spacious, covered patio overlooks the driving range and golf courses — perfect for happy-hour, post-round banter. The bar is fully stocked and handsomely appointed with earth tones and dark wood, and the old “starter shack” now offers quick-service options for golfers at the turn.

Local knowledge: fresh-grilled Spam musubi wraps — a staple at Hawaiian golf courses — are available from the South Patio kiosk as well as the beverage cart and are a no-fuss, no-condiments required pick-me-up for golfers on the go. Five bucks for a double-portion of rice-wrapped, umami-powered goodness. Grab one and go low.