Lou's Bar & Grill

5595 E. Karsten Way, 85008

lousbarandgrill.com


Named after the famous Valley auto tycoon, the Lou Grubb Clubhouse at Papago Golf Course has more than just its moniker to brag about. There are the gorgeous views of the Papago Buttes. It’s one of the area’s most popular golf courses. And now, bragging rights can be extended to Lou’s Bar and Grill, opened in September 2018. 

Located in the middle of the clubhouse, Lou’s Bar and Grill has an open floor plan, with exposed ceilings and garage and sliding doors leading to the patio seating and beyond to the golf course. I arrived on a sunny Friday afternoon, with golfing in full swing (pun intended) and patrons sitting down to grub (pun also intended) at the low and high-top tables. There is also full-service bar seating. 

Open for breakfast, lunch and dinner, Lou’s has more than your typical clubhouse burgers and sandwiches. For the early risers, dishes consist of classics such as the breakfast sandwich and steel cut oatmeal. There are also specialties such as the cinnamon brioche swirl French toast or the corned beef and potato pancakes eggs benedict. 

For lunch, I started off with the truffle deviled eggs and the poutine dish, which consists of thick-cut Kennebec fries smothered in gravy, maple bacon, pickled onion and cheese curds. The deviled eggs were a whipped and creamy delight. The Poutine was a dense pile of deliciousness that is best shared.

The Miso BBQ Pulled Pork sandwich was piled high, including apple slaw and topped with a fried egg. 

The tang of the BBQ paired nicely with the slaw and the fried egg was a well thought-out addition. If you’re like me and you enjoy spicy dishes, try adding some jalapeños to the sandwich. Some dishes are served either on metal trays – think grown-up cafeteria tray, or in ceramic bowls with mini “pails” for the fries. 

Clubhouse classics such as the Rueben, French dip and flat-top burger are also available, as well as 12” pizza options such as the “short rib” with mushrooms, onions, oregano and alfredo sauce or the “date night” topped with salami, caramelized onions, goat cheese, spinach and dates. There are also salads and big dishes offered for lunch and dinner.  

For the supper-time guests, Lou’s offers seafood dishes such as the cornmeal dusted ruby red trout with almond brown butter, wild grains and roasted seasonal vegetables for the side or the mahi-mahi tacos with cotija cheese, shaved cabbage, salsa, a flour and corn blend tortilla and white beans. 

Lou’s also offers a happy hour from Monday to Friday, 3 – 6 p.m. Guests can enjoy snacks including boneless wings, pork belly bao buns or herb and parmesan potato chips and dip. Drink specials include the frozen Evie-Rita, named after Lou’s wife, or the 1945 Long Island. There is a wide range of beers and spirits available, with eight draught options and “custom” and “vintage” cocktails to wet your whistle.

For those on the go, Lou’s has a walk-up window where guests and golfers can order quick bites such as the breakfast sandwich, hot dogs or a chicken Caesar salad. On Thursday nights, Lou’s offers live music from 4:30 – 7:30.