BROOKS
  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
  In addition to joining her husband in the formation of their restaurant, Jayme is the Vice President of Financial Planning & Analysis for a publicly traded, mid-size manufacturing 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.  
     
Style 
 

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.

  
     
Cuisine
  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 Smoked Cheddar Grits, Golden Raisins & Garlic Sautéed Broccoli, Cilantro Pesto
  
  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 $60 (food only) and $90 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 Buffalo Aioli Dipping Sauce and Warm Goat Cheese & Caramelized Onion Flatbread with Apples and Basil. Additionally, the full menu and desserts are available at the bar. Tuesday – Friday from 5:00 to 6:30 pm is Cocktail Hour @ BROOKS. The menu includes “old school” cocktails for $6 and small plates which includes Fish & Chips and Crispy Shrimp & Andouille Ravioli. To view full list go to menus.

 
     
 Cocktails 
  BROOKS offers a full bar and signature cocktails which include: 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). To view full list go to Menus.  
     
 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.  BROOKS also offers a half price wine list every Wednesday.  To find out about winemaker dinners and Wine Wednesday 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.  
     
Price Range
 
  Openers:   $7 - $18
  Lunch Fillers:   $12 - $25
  Dinner Fillers:   $20 - $36
  Chef’s Tasting Menu:   $60
  w/ wine pairing:    $90
 
     
Dress Code
  Smart casual attire recommended.  
     
Reservations
  Reservations are recommended. Please call 805 652 7070 or use our online reservation link.  
     
Seating
 
  Dining Room:   60
  Patio Dining:   28
  Private Dining Room:   32
  Bar:   12
 
     
Hours
 
Lunch & Bar: Thursday & Friday 11:30 am – 2:00 pm  
Dinner:  Tuesday – Thursday 5:00 pm – 9:30 pm  
  Friday – Saturday 5:00 pm – 10:30 pm  
  Sunday 5:00 pm – 9:00 pm  
Bar: Tuesday – Sunday 5:00 pm to Close  
                                                 
  
Private Parties
  BROOKS is an ideal venue for private parties and corporate events. The private dining room seats 32; the private patio seats 28 and the bar and restaurant together seat 72.  The entire restaurant can accommodate up to 140 seated guests.  Private Party menus are available by calling the restaurant or go to EVENTS @ BROOKS.  
     
Parking
  There are 34 parking spaces in the private lot. Additional parking is available in public area lots.  
     
Credit Cards
  Visa, MasterCard, American Express, Discover, Diners Club  
     
Press
  Since opening in May 2007, BROOKS  has received excellent media coverage including 805 Living Magazine; “Best New Restaurant of the Year” from VC Reporter; “Critics Notebook”/Los Angeles Times/ S. Irene Virbila; Ventana Monthly Magazine; Ventura County Star and a listing in the 2008 Zagat Guide.  
     
Media Contact
  Summer Communications
Telephone: 310 470 2510 Email: sumcom@earthlink.net