You don’t need to be a golfer to enjoy a clubhouse dining experience. The 19th Hole on Stephen Decatur Highway (Rte.  611) in West Ocean City offers a classy atmosphere and sophisticated menu that will make you say, “wow!”
    Twin sisters Cindy and Roberta are the proud new owners of the restaurant, which serves breakfast, lunch and dinner daily from 6 a.m. until 9 p.m. The barroom at the 19th Hole will undergo renovations later this year, and currently serves lite fare until 11 p.m. Plus, five nights of live entertainment and Sunday Jazz Brunch with Louis Wright add an extra ‘wow’ factor to the establishment.
    I visited the 19th Hole Bar & Grille for the first time this week with my fabulous friend, Natalee Dehart (D3 Corp.). We found plenty of parking outside the restaurant, and twin sisters Cindy and Roberta each eagerly welcomed us when we entered the barroom entrance. We were pleased to discover Louis Wright performing live Motown hits.
    Natalee and I sat at a quiet table in the corner of the dining room. When the sisters took over ownership of the 19th Hole, they changed the name, installed an eye-catching new sign outside, and cleaned and improved the interior. A dark oak bar and wall partitions, along with tall tabletops and barstools, and comfortable dining tables and chairs, complement the space. The barroom also presents flat screen televisions, keno, and simulcast horse racing games.
    Knowledgeable assistant manager, Tabby, greeted Natalee and I at our table and explained that each day Head Chef Bear serves daily lunch and dinner specials that are not on the permanent menu. Tabby presented us with the breakfast, light fare, and dinner menus. For appetizers, Natalee and I ordered Fried Green Tomatoes with Crumbled Bleu Cheese and Fairway Salad—greens with dried cherries, smoked Gouda crumbles, cherry tomatoes, walnuts, and honey yogurt dressing. The salad is a delicious summertime recipe, and the Fried Green Tomatoes were good to the last bite. We both highly recommend this appetizer.
    Served from 4-9 p.m., the dinner menu features Fried Chicken, NY Strip Steak, Meatloaf with Mashed Potatoes and Gravy, Grilled Tuna Steak, Fried Filet of Haddock, and Twin Grilled Pork Loin Filets. The Chicken Chesapeake is a classic chicken breast recipe topped with crabmeat and imperial sauce. Another tempting dinner selection is Shrimp, Crabmeat, and Scallops in a Cajun Cream Sauce with Penne Pasta and Garlic Bread.
    The 19th Hole presents a unique sandwich menu, including selections served on signature pretzel rolls. Natalee and I couldn’t resist the urge to sample these pretzel rolls for ourselves. Customers are invited to build their own sandwiches, choosing from ham, turkey, pastrami, prime rib, roast beef, corned beef, chicken breast, Swiss, provolone, cheddar, American, smoked Gouda, pepper jack cheese, and a variety of toppings. I opted for the prime rib with mushrooms, onions, smoked Gouda, and horseradish sauce on a pretzel roll.
    Natalee ordered a “Rachel”—turkey, coleslaw, and Swiss cheese on a pretzel roll. Other specialty sandwiches at the 19th Hole include Reuben, Crab Cake, Turkey and Smoked Gouda, and Chicken Breast with BBQ, bacon, and provolone. The Fried BLT is a delicious recipe consisting of fried green tomatoes, mozzarella, lettuce, bacon, and pesto mayo on toast. I recommend the Muffelata—a New Orleans classic with lunchmeats on a Kaiser roll with an olive relish.  You can also order an 8-ounce Burger or a foot-long “hottie hotdog” with chili, cheese, or sauerkraut.
    Subs abound at the 19th Hole. Try the Chicken Cheesesteak, Italian Cold Cut, or Fried Haddock Sub with tartar sauce. Pastrami & Swiss and Corned Beef & Swiss are two more sub options. Pleasing both sides of the coin, the 19th Hole offers a Vegetarian Sub and a Sirloin Steak Sub. All subs, burgers, and sandwiches are served with your choice of chips, French fries, or one of Chef Bear’s homemade salads.
    In addition to the refreshing Fairway salad, Chef Bear offers a Clubhouse Salad and Caesar Salad. Soups include Chili, Maryland Crab, and Soup Du Jour. Other appetizers are Nachos, Stuffed Mussels, Crab Stuffed Mushrooms, and Horseradish Stuffed Shrimp Wrapped in Bacon.
    Served from 11 a.m. until 11 p.m., the appetizers & lite fare menu includes Wings, Mussels, Onion Rings, Chicken Tenders, Mozzarella Sticks, Bacon Cheddar Skins, Personal Pizza, Steamed Shrimp, French Fries with chili or cheese, and a Ham, Turkey, or Roast Beef sandwich.
    The Breakfast Menu at the 19th Hole is quickly gaining popularity. Cream Chipped Beef, Country Ham and Eggs, Steak and Eggs, Pancakes, French Toast, Omelets, and Breakfast Sandwiches are just a few of many options. My favorite breakfast dish—Eggs Benedict—is on the menu, along with Chesapeake Crab Cake Benedict and Fresh Chicken Fried Steak.
    Bringing the clubhouse experience to the next generation, the 19th Hole offers a kid’s menu for breakfast, lunch, and dinner. Eggs, Pancakes, Chicken Tenders, Grilled Cheese, Pizza, Hot Dog, and Burgers are just a few items on the kid’s menu, all of which cost less than four dollars.
    The 19th Hole serves mimosas and “bloody bears” during Sunday brunch from 10 a.m. until 1 p.m. Happy Hour is daily from 4-7 p.m. An extended menu is coming soon, and a raw bar will be added when the barroom is remodeled later this year. A “Chop Block” special is in the works, which will include a choice of 15 steaks cooked to order. The restaurant is active on Twitter and Facebook. Carry out is available, and outdoor dining is coming soon. This week, enjoy a live performance by Pat O’Brennan at 5:00 on Wednesday, July 13.
    Swing into the 19th Hole today for a clubhouse atmosphere at an affordable price, and say “Wow!”