Brooks (Reported Closed)

(805) 652-7070 | View Website

545 E Thompson Blvd, Ventura, CA | Directions   93001

34.278295 -119.292543

Open Hours

Bar: Tues - Fri 11:30 am - 2pm; : Tues - Thurs 5 - 9:30 pm, Fri - Sat 5 - 10:30 pm, Sun 5 - 9 pm

Restaurants, Wine Bars, Traditional American  more

Tags: Carry Out, Family Style Dining, Fine Dining

Payment Methods: American Express, Diners Club, Discover, MasterCard, Visa



Reviews for Brooks

over a year ago

Food, Baby, just the best food in Ventura – OK, I've been to Brook eighth times now, and Andy is the "Best" (they won't let me use **IT) when it comes to food. A little complicated at times, but underneath is a total understanding of what is good in your mouth. And a great wine list, plus nice comfortable service, and best of all, no pretension. So get your butt in there, because you will get your money's worth in food and drink, in a totally painless atmosphere, which is rare in Ventura County.

over a year ago

Chef Brooks and the staff do it again! – Our second experience with Chef Brooks? tasting menu within two weeks hits another home run. The warm and attentive staff of Brooks in Ventura brings another stellar menu to life. The amuse-bouche of Sweet Date and Pomegranate sets the pallet up for a culinary treat that one would be hard pressed to top. The Seared Colorado Lamb Loin with Fingerling Potato Hash and Citrus Ancho Chili Lamb Jus bring a large slice of Americana right to your plate and pallet (Be sure to have the menu paired with wine for a delightful treat of flavor and fun, the sommelier is a master of the craft). Being a big fan of fish I was looking forward to the Grilled Nile Perch served with Sauteed Spaghetti Squash and Smoked Tomato Oil. When the dish arrived I was blown away; this medium-bodied fish was married perfectly with the squash leaving a surprisingly light buttery finish with just the right amount of texture. The star of the menu (and trust me it?s difficult to find the ?star? among so many ?bright? dishes) had to be the Wood Grilled Beef Tenderloin served with Wild Mushroom Pine nut Strudel and Micro Brussel Sprouts, topped with a pad of perfect Black Truffle Butter. This dish left Craft Steak?s and Bradley Ogden?s (both in Vegas) Kobe Beef in the dust. The desert dish literally made me laugh out loud?a Maytag Blue Cheesecake that would leave any New Yorker begging for more. Bottom line is that Chef Brooks is the hottest star in Ventura County and absolutely deserves a closer look. (Michelin Man where the hell are you?)

over a year ago

Must have tasting menu! – We haven't had our skirts blown up like this since we last ate at Joel Robuchon in Vegas. My husband and I have eaten at many of the restaurants in the Ojai and Ventura areas, but it has been a while since we've eaten cuisine that was really inspiring.

Chef Brooks' tasting menu was out of this world--from the wild mushroom soup (with Meyer Lemon oil) amouz-bouche, to the desert of Meyer Lemon Slushy and Almond Shortbread Lemon Bar.

His Grilled Lacquered Marinated South Australian Ostrich was to die for. We couldn't believe how well the Cashew Satay sauce complemented the taste ofthe Ostrich meat. His seared day boat scallop dish with wild boar white bean ragout was also stellar.

When ordering the tasting menu, be sure to opt for the wine pairing. The wine selections complemented each of the dishes we tried perfectly.

The service was also impeccable. We just had to call the chef over to our table to complement him on not only the food, but the entire experience.

It would be a sin to visit the Ventura area and not dine at Brooks. Highly recommended!!!

over a year ago

Outstanding! – This is the best restaurant between the L.A. and Santa Barbara. The restaurant is fun and the service is excellent, but taste rules the day. The Chef is truly a master.

over a year ago

Inventive American fare served with rustic elegance in Ventura's historic downtown. – Celebrated chef Andy Brooks (ex-Naha in Chicago) has teamed up with his restaurateur-wife Jayme to celebrate the diverse flavors and wines of the West Coast. A massive, stained walnut bar dominates the earth-toned space, while the fabrics, light fixtures and artwork are defined by a more whimsical, modern style. Decidedly market-driven, notable plates include pan-seared fois gras over a black pepper waffle, limoncello-steamed Penn Cove mussels, and grilled vanilla pound cake with marinated local berries.


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