Any club can fill its dining room on New Year’s Eve. The test is a Tuesday in February.
The clubhouse has been the center of Brookside since 1922, and the dining room is the reason members come when they are not playing. Lunch after nine holes. Dinner with another couple on a Thursday. A table of twelve for someone’s birthday. The kitchen handles all of it, which is considerably harder than running a restaurant, where everyone arrives for the same reason.
Menus change with the seasons, because that is the honest way to cook. What is worth putting on a plate in May is not what is worth putting on one in October, and the kitchen builds around what is actually good that month rather than around a card that never changes.
The result is a menu members do not get tired of, and a reason to come back in a month to see what has changed.
A dedicated children’s menu means a family dinner at the club is genuinely easy rather than an exercise in negotiation. Members with young children eat here far more than they expect to when they join, and the staff know which table is the right one when a toddler is involved.
Brookside has hosted member weddings, rehearsal dinners, christenings, business dinners, retirements and memorials for a hundred years. Private rooms accommodate gatherings large and small, and the staff have done this often enough that the details take care of themselves.
For many families, the important days have happened in these rooms across three and four generations.
Separate from the main dining room, the Men’s Grill is where a round ends. Less formal, quicker, and reliably full of people who did not plan to stay and stayed anyway.
Beyond everyday service, the kitchen builds the year around events members plan for. A summer shrimp peel on the patio. An August lobster boil. Farm-to-table dinners built around a local grower. The Chairman’s Ball in November, black tie, honoring past presidents and welcoming the year’s new members.
Membership details and current fees are available from the Membership Office.
Request Information
Tell us a little about yourself and the Membership Office will follow up personally.
Any club can fill its dining room on New Year’s Eve. The test is a Tuesday in February.
The clubhouse has been the center of Brookside since 1922, and the dining room is the reason members come when they are not playing. Lunch after nine holes. Dinner with another couple on a Thursday. A table of twelve for someone’s birthday. The kitchen handles all of it.
Menus change with the seasons, because that is the honest way to cook. What is worth putting on a plate in May is not what is worth putting on one in October, and the kitchen builds around what is actually good that month rather than around a card that never changes.
The result is a menu members do not get tired of, and a reason to come back in a month to see what has changed.
A dedicated children’s menu means a family dinner at the club is genuinely easy rather than an exercise in negotiation. Members with young children eat here far more than they expect to when they join.
Brookside has hosted member weddings, rehearsal dinners, christenings, business dinners, retirements and memorials for a hundred years. Private rooms accommodate gatherings large and small.
For many families, the important days have happened in these rooms across three and four generations.
Separate from the main dining room, the Men’s Grill is where a round ends. Less formal, quicker, and reliably full of people who did not plan to stay and stayed anyway.
Beyond everyday service, the kitchen builds the year around events members plan for. A summer shrimp peel on the patio. An August lobster boil. Farm-to-table dinners built around a local grower. The Chairman’s Ball in November, black tie.
Membership details and current fees are available from the Membership Office.
Request Information
Tell us a little about yourself and the Membership Office will follow up personally.
Canton, Ohio 44708
330-477-6505
www.brooksidecc.com