The course next door.
That’s how Brookline Golf Course has long been known. Its location is impossible to overlook. The municipal layout in the Massachusetts town of the same name sits beside a luminous neighbor: The Country Club, a storied venue that has hosted four U.S. Opens.
A chain‑link fence separates the two properties, but the gap between them runs deeper than a physical barrier—one is a private playground of immense prestige, the other a humble workhorse of public‑access golf. During both the 1988 and 2022 U.S. Opens, Brookline Golf Course was pressed into service as a parking lot.
The muni, however, boasts an impressive pedigree of its own. Designed by Wayne Stiles and John Van Kleeck, it was the stomping grounds of Francis Ouimet. Best known for winning the 1913 U.S. Open, Ouimet also caddied at this very course when it was called Putterham Meadows. A statue of him and his ten‑year‑old caddie, Eddie Lowery, stands outside the clubhouse today.
These days, one of the course’s biggest attractions is inside that clubhouse: the food.
The Hemlock Grill has cultivated a following that extends well beyond golfers, drawing locals who come solely for the menu. Its undisputed star is the fried chicken sandwich, named the best fried chicken in Boston by Boston Magazine—not just the best at a golf course, but the best in the city, beating out traditional restaurants across the board.
Created by chef Alex Saenz—of Peruvian descent but raised on Carolina cooking traditions—the sandwich begins with a quick dip in buttermilk, just enough to keep the chicken tender. It is then coated in a boldly seasoned spice blend, fried for precisely seven minutes until deeply crisp, and served on a pillowy potato bun with pickles.
The result is crunchy, juicy, and balanced, with just enough heat to keep you reaching for another bite.
Watch the video above to see how Saenz makes it. Turns out the course next door serves an irresistible main course, too.
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