Clubhouse Eats: Just outside Chicago, the Glen Club serves up a stunning seared salmon


The Glen Club's seared salmon, prepared by Executive Sous Chef Ron Fischer, is flanked by a quinoa, arugula and a tomato salad tossed in champagne vinaigrette.

Courtesy of the Glen Club

As parodied in sketches on Saturday Night Live, dudes from Chicago are Mike Ditka doppelgangers, big-bellied guys with a taste for brats and deep-dish pizza who live and die with the fortunes of Da Bears. Funny stuff. But we know that portrait distorts the truth.

Many Chicagoans, in fact, are cultural sophisticates, with wide-ranging culinary and sporting interests. They appreciate great golf and they recognize great food. And with the PGA Tour in the Windy City this week for the second stop in the FedEx Cup Playoffs, we’re thinking of a place that offers both.

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Located 20 minutes north of O’Hare International Airport, the Glen Club is an elegant retreat that doubles as tasty place to stay and play. Among its draws are a 21-room upscale boutique hotel, and an 18-hole championship course: a Tom Fazio design that bucks and rolls over land once used as a naval air base.

A round at the Glen Club is a rollicking good time. And the post-round dining at the Glen Club Grill is special, too. Here, in casual-chic surrounds, the kitchen turns out fine American fare suited to the inviting setting. The menu, which ranges from Caesar salad to shrimp tacos, includes a stunning entree of seared salmon, flanked with quinoa, arugula and a tomato salad tossed in champagne vinaigrette.

Oftentimes, when patrons order this delicious fish dish, they opt to complement it with another Glen Club favorite: fried green beans with spicy aioli dipping sauce, which works as either a starter or a side.

Of course, if you’d rather go the Ditka route, the Grill also serves a Chicago-style hot dog with yellow mustard, relish, onion, tomato wedges and other classic Chicago fixings. Depending on what time of year you visit, Da Bears might even be showing on TV.

Josh Sens Editor

A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.