It’s hard not to get hyped before eating dinner at the Catalina Country Club, even
for non-sports fans. A little background: William Wrigley, of chewing gum riches,
bought Catalina Island in the late 1920s and made it the spring training home of one of
his other possessions, the Chicago Cubs.
The Catalina Country Club was built to be the Cubs’ clubhouse.
Today, the building remains a stellar example of Early California Revival
architecture, perched on a hill overlooking Avalon and the harbor beyond. Walking
through the portico and into the main courtyard, past the original water fountain decorated
with Catalina tile, this building is simply impressive.
The intimate Misson-style Dining Room features vaulted ceilings with wooden
beams and South American wrought iron chandeliers, as well as an enormous hearth with
a roaring fire. The weighty doors are made of dense mahogany, and the rich history is
punctuated with memorabilia: Cubs pennants, uniforms and photos of an incredible array
of old Hollywood stars carousing on the island.
The food is equally impressive: There is a suckling pig on the menu, prepared
only with at least a week’s notice. Chef Hancock’s selection includes a Seafood Tower,
free-range veal and a classic Prime Delmonico, a modern spin nonetheless influenced by
the grand history of the place.