From Los Angeles on 101 North

Exit at California Street
Turn right onto California Street
First right is East Thompson Boulevard
BROOKS is on the left hand side of the street


From Santa Barbara on 101 South

Exit at Ventura Avenue
Turn right onto East Thompson Boulevard
Pass over California Street
BROOKS is on the left hand side of the street


Chilled Yellow Tomato Gazpacho 8
Seared Blue Crab Cake – Chive Oill
Simple Greens
Dried Apricots – Spiced Pecans – Orange Vincotto Dressing
Limoncello-Steamed Blue Hill Mussels
Oven-Dried Tomato – Lemon – Thyme Cream
Warm Mexican Lobster Sope
Mango Relish – Smoked Chili Lime Lobster Cream
Grilled Asparagus Salad
Burrata – Toasted Spanish Almonds – Tiny Greens – Sherry Vinaigrette
Pan-Seared New York Foie Gras
Black Pepper Waffle – Maple-Glazed Grilled Peaches – Crispy Pancetta
Chopped Hearts of Romaine
Parmesan Cheese – Herb Garlic Crouton – “Chi-Chi” Dressing
Cornmeal Fried Oysters
Fennel Celery Root Slaw – Gorgonzola – “Buffalo” Aioli
Carnaroli Risotto
Crispy Rock Shrimp – Ruby Red Grapefruit – Sweet Garlic – Aged Pecorino Romano
Lemon & Pine Nut-Crusted Alaskan Halibut
Wilted Baby Arugula – Black Olive & Sun-Dried Tomato Vinaigrette
Grilled Salmon
Sautéed Collard Greens – Apple Wood Smoked Bacon – Roasted Corn Black Pepper Broth – Tobacco Onions
Wood-Grilled Free Range Chicken Breast
Soft Polenta – Oyster Mushrooms – Roasted Red Bell Pepper Salsa
24 Hour-Marinated Short Ribs and do my math homework
Olive Oil Parsnip Purée – Watercress Artichoke Salad – Cider Barbeque Glaze
Cast Iron-Seared Day Boat Scallops
Cactus Relish – Truffle Squash – Mole Vinaigrette
Star Anise & Coriander-Dusted Big Eye Tuna
Wok Seared Bok Choy – Foie Gras Ginger Pot Stickers – Green Curry Sauce
16 oz Bone-In Ribeye Chop
Anson Mills Jalapeño Cheese Grits – Golden Raisins & Garlic Sautéed Rapini – Rosemary Zinfandel Sauce
with wine pairing 85
Featuring Chef’s signature dishes and creations designed from seasonal ingredients
Sautéed Collard Greens Wok Seared Bok Choy
Soft Polenta Olive Oil Parsnip Purée
Anson Mills Jalapeño Cheese Grits Truffle Squash
Cornmeal Buttermilk Roasted Apple Buckle
Maple Walnut Gelato
Chocolate Chip Brownie
Roasted Banana Gelato – Peanut Butter Peanut Brittle – Chocolate and Caramel Sauce
Grilled Lemon Pound Cake
Marinated Local Fresh Berries – Lemon Ginger Granita
Ancho Chile Chocolate Cupcake
Honey Vanilla Bean Gelato – Cinnamon Anglaise
Coffee Pot de Crème
Almond Orange Biscotti
Selection of Local Handmade Cheeses – Toasted Nut and Fruit Bread – Seasonal Chutney
Availability & Pricing, Subject to Change

For restaurateur couples, that Valentine’s Day date usually gets relegated to the back burner

It’s a few minutes before 5 on a Sunday afternoon, and chef Andy Brooks is sitting at the bar of the Ventura restaurant that shares his last name.

Working without notes, he describes the evening’s specials — “soy-braised pork belly, stir-fry vegetables …” — for the assembled staff members. They ask questions and scribble details into their order pads.

Then they join him in tasting a recent addition to the wine list, a New Zealand pinot noir made using grapes grown on 100-year-old vines. Brooks wants them to experience it so they can better describe the wine to customers when dinner service begins.

Standing less than 10 feet away, Jayme Brooks answers the quiet burbling of the telephone.

“Good afternoon, restaurant Brooks,” she says cheerfully. “Yes, we are. Last name, please? And phone number? OK, perfect.”

When she hangs up, Jayme hooks a thumb in her husband’s direction.

“Andy has the fun job; I answer the phone and he gets to taste wines all day,” she says with a laugh.

But is as true for many married couples who own restaurants together, the division of labor is also a labor of love — perhaps even more so when one half of the couple has a full time job in the “real” world and long ago gave up celebrating Valentine’s Day with a night off.

At Brooks, Jayme is that half. On weekdays, she drives to Chatsworth for her job as vice president of financial planning and analysis for Capstone Turbine Corp. On Saturdays and Sundays, she trades the cubicles and muted hues of her office for the rustic-modern design and earth tones of her restaurant, where she “does whatever needs doing.”

Sometimes, that involves answering the phone. Others, it means stepping into the kitchen to make cinnamon roll bread pudding. Jayme, who earned her Master of Business Administration degree at Duke University in Durham, N.C., also

serves as the restaurant’s bookkeeper and business manager.

Or, as Andy put it, “If not for her, we wouldn’t be here. I could never do what she does.

“All I know is this,” he added, pointing to his chef’s jacket.

That makes the whole partnership thing that much more romantic, when you think about it.



BROOKS is the first restaurant venture for husband and wife team, Andy & Jayme Brooks. The restaurant has been a life long dream for Andy and together with Jayme, they have made it a reality. BROOKS is located in the historic downtown district of Ventura, just a few blocks from the Pacific Ocean. Andy focuses on local seasonal ingredients for his bold and inventive menu and his nightly five course tasting menu.

Andy Brooks – Chef/Owner

Andy Brooks is a 20+ year veteran of the restaurant service industry.  He grew up in Southern California and then attended the Scottsdale Culinary Institute.  After graduating in 1993, he joined the Stonehouse Restaurant at the world-famous San Ysidro Ranch in Montecito, California as Head Cook.

From there his career developed in some of the top restaurants in California. Other restaurants and positions include working with Chef Bradley Ogden as Chef at Lark Creek Café in San Mateo, Sous Chef at Drago in Santa Monica, Co-Chef at the Parkway Grill in Pasadena, Chef de Cuisine at Nic’s Martini Lounge in Beverly Hills and Executive Sous Chef at Tanino Ristorante & Bar in Westwood.

In 2000, Andy left California to work with Chef Carrie Nahabedian at NAHA in Chicago as the opening Executive Sous Chef.  Andy then joined Executive Chef Jeff Tunks as Chef de Cuisine of DC Coast, one of the top restaurants in Washington, DC.

In 2006, Andy and his wife Jayme decided to return home to Southern California to be close to their family, their love of the West Coast and to open BROOKS.

Jayme Brooks – Co-Owner

Prior to joining her husband in the formation of their new restaurant, Jayme was Director of Financial Reporting and Assistant Treasurer for a publicly traded, mid-size manufacturing company and Vice President & Controller for an intellectual property management company.  Jayme also grew up in Southern California. She has an undergraduate degree in business from UC Santa Barbara, an MBA from Duke University and is a licensed CPA in California.  She oversees the business management of the restaurant as well as welcomes guests.

Shawn Williams – Executive Sous Chef

Shawn worked with Andy at NAHA as the restaurant’s Chef Tournant.  Most recently, Shawn was Executive Sous Chef at A New American Steak House @ The Country Club, located in the Wynn Hotel & Resort in Las Vegas and prior to that he was Sous Chef to Five Star/Five Diamond Chef Ken Vedrinski of Sienna in Charleston, South Carolina.


The style of the restaurant is rustic elegance with modern accents. The designer is Tom Nahabedian, founder of NC Collaboration located in Chicago.  The space is contemporary yet warm featuring a palate of earthy browns and grey blues.  The oversized zebrawood light fixtures suspended from high ceilings enhance the circular motif found throughout the design of the interior and homework help.


Contemporary American cuisine. In addition to the nightly a la carte menu, Andy develops a daily five course tasting menu from his signature dishes and seasonal creations that may be perfectly complimented with individual wine pairings. Andy’s signature dishes include:

Limoncello-Steamed Northern Mussels, Oven-Dried Tomato, Lemon Thyme Cream
Cornmeal-Fried Oysters, Fennel Celery Root Slaw, Gorgonzola, “Buffalo” Aioli
Pan-Seared New York Foie Gras, Black Pepper Waffle, Maple-Glazed Seasonal Fruit, Crispy Pancetta
Warm Mexican Lobster Sope, Baby Spinach, Chili Lime Lobster Cream, Guacamole
Star Anise & Coriander-Dusted Ahi Tuna, Baby Bok Choy, Foie Gras Ginger Pot Stickers, Green Curry Sauce
18 oz Bone In Prime Ribeye, Anson Mills Jalapeño Cheese Grits, Golden Raisins & Garlic Sautéed Broccoli, Zinfandel Sauce

Additionally, BROOKS offers the Chopped Hearts of Romaine salad with Chi-Chi dressing. In the 1940s, ‘50s and ‘60s, Chi-Chi was a grand supper club located on the main strip in Palm Springs, California. There were two shows a night in the Starlite Room, which included performances from legendary entertainers such as Jerry Lewis, Milton Berle, Louis Armstrong, Liberace, Nat King Cole, Lena Horne and the Smothers Brothers. Jayme’s grandfather was the business manager of Chi-Chi in the 50s and later purchased it with his business partners in the early 60s.  Not only were the entertainers famous but requests would come in nightly for to-go containers of the famous Chi-Chi salad dressing. When Andy and Jayme decided to open their restaurant they knew the Chi-Chi dressing had to be on the menu. The recipe had been hidden away in Jayme’s grandfather’s office, for safe keeping, over 40 years ago and now the legendary creamy garlic dressing is back at BROOKS.

Tasting Menus

BROOKS offers a BROOKS CLASSIC MENU nightly for $35.  The three course menu features seasonal and BROOKS signature dishes.  Also available nightly, the CHEF’S FIVE COURSE TASTING MENU for $55 (food only) and $85 with wine pairing. This menu is available for entire table only.

 Bar Menu

The Bar Menu is available at lunch and dinner and includes Crispy Cornmeal Rock Shrimp with “Chi-Chi” Dipping Sauce; Spicy Salmon & Grilled Shitake Mushroom Spring Roll with Carrot Cucumber Salad and Sweet Thai Peanut Sauce; Warm Goat Cheese & Caramelized Onion Flatbread with Apples and Basil. Additionally, the full menu and desserts are available at the bar.


BROOKS offers a full bar and signature cocktails which include: Woody Martini (Johnny Walker Red, Absolut Citron, Vermouth, Lemon Twist); Rock & Roll Margarita (Cabo Wabo Silver, Fresh Lime Juice, Cointreau, shaken & served straight up; Citrus Martini (Absolut Mandarin, Fresh OJ, Splash of Cointreau, Mango Puree); Seasonal Caipirinha (Java Cachaça, Fresh Fruit, Simple Syrup)

 Wine List

A creative collection, focused on boutique Santa Barbara, Central Coast and Santa Ynez Valley wines in full and half-bottles. BROOKS offers a monthly winemaker dinner in the private dining room, reservation only.  The featured winemakers have included Sanford, Palmina, Carr and Eberle.  To find out about winemaker dinners go to Events @ BROOKS. To view full wine list go to Menus.

Corkage Fee

BROOKS welcomes personal wines. There is a $10 corkage fee per bottle up to a maximum of two bottles per table. After two bottles, the corkage fee is $25 per bottle.