I’ve been to The Oaks Grille over a dozen times for events and special dinners. I was thrilled to have an opportunity to be presented with their latest seasonal menu and wanted to share what we ate, drank and, maybe just as important, a few new things we learned while there. (No time to read? Watch this under two minute YouTube showing lots of people enjoying lots of food!)

The Oaks Grille Menus

We sampled many items new to the menu and items that were remaining on the menu - all were a hit. The House Bacon dish, to me, was unique to SCV: beer battered, thick cut house made bacon flash fried, served with pancake fritters and drizzled with a blackberry gastrique and Vermont maple syrup.

Other favorites that I enjoyed, nibbled from friends’ plates or heard “the buzz” on included: The “tender and flavorful” Ahi Tuna Crudo, “crisp and sharp flavored” Prosciutto Pizzetta, “juicy” was for both the Kobe Beef Sliders and Spicy Duck Meatballs, “I can smell short ribs so I know I’m going to order that” in the Braised Short Rib and Tortellini, a “buttery” the Sea Bass…

The Wine at Press Time

At the time of my visit the wine list was being re-done – at least three full pages worth of wines with a strong influence of Bordeaux from Napa Valley, CA to the whites from Columbia Valley, WA., as well as samplings of French Champagne, Rieslings from the Mosel region of Germany, Australian Shiraz, Argentinean Malbecs, and so on. Recently I had the popular Napa Valley white blend Conundrum, Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon.

Did Someone Say Cocktails?

Every day bartenders have to create a new cocktail, aptly title “The Daily”, so they are constantly building their cocktail menu. As I was sticking to wine I could only let my mouth water at some of these selections: Cucumber Gimlet, Negroni, Bees Knees, French 75, Champagne Cocktail, Pear Martini, Vesper Martini (a personal favorite for James Bond gin martini fans – and me), Moscow or Kentucky Mule, Whiskey Sour, Manhattan, Baja Fresh Margarita and the Dark and Stormy.

Things You May Not Know

  • All vegetables sourced locally.
  • Seasonal menus.
  • All proteins are selectively chosen.
  • It's about ingredient quality, and trying out new items in the menu.
  • Chef Peyton Poulsen is still at the head.
  • Artist in residence coming in May on Friday nights, along with the popular live music.
  • Their product is about to be sustainable per the Monterey Bay Aquarium.
  • Closed Monday and Tuesday nights.
  • Popular for weddings. Do 40 or so a year.
  • Service is excellent.
  • They are NO “Country Club” in their name, is even though Tournament Players Club (TPC) members have privileges, The Oaks Grille is not a private club and all are welcome.
  • There is an e-newsletter for golf news but also for news and happenings at The Oaks Grille. Sign up here.
  • The product - the view, lights, candles, flowers – are not your standard.
  • Is The Oaks Grille hard to find? It can be your first time as they are nestled within a Stevenson Ranch neighborhood and aren’t allowed to put up directional signage. Easy to get to from the 5 freeway, exit on Valencia Blvd., head North (away from the mall ladies) and turn left onto Heritage Lane. They are the second driveway on the left. Plenty of parking and plenty of views.
  • If you haven’t been to The Oaks Grille they have more than one area for dining, al fresco to private rooms. Something else to check out for both small meetings and large events.

The Oaks Grille is located in the Clubhouse of the TPC Valencia. 26550 Heritage View Lane, Valencia, 91381. Telephone: 661-288-1995 Ext 109.






Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a "certification in first globally-recognized course" as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com