Towering fir trees, water hazards of varying sizes, and white sand traps shape the landscape at Riverside Golf Course's 18-hole, par 71 course. Though it measures in at 6,155 yards from the farthest tees, the course plays longer because of multiple doglegs guarded by thickets of tall trees and water hazards that come into play on 14 holes, including the Chehalis River, ponds lined with tall grasses, and rain-filled divots left by the titans who first walked the course.
The course’s two most difficult holes are showcased on 527- and 545-yard par 5s, where long hitters have an advantage than on the rest of the relatively short but less forgiving fairways. Though most water hazards come into play in the event of an errant shot, there are ponds on the fairways of three holes that golf balls must fly over or tunnel underneath to make it to the green.
Riverside Golf complements its golf course and driving range with the culinary creations of Chef James Wheeler, who prepares the menu at the club’s bistro. Guests can choose to enjoy the bistro fare—such as hazelnut-crusted wild sockeye or Angus beef prime rib—from the white-cloth-draped tables of the dining room or watch the sunset as they stir their drinks with lucky putters as they bask in the outdoor seating of the Rooftop Bar.
Course at a Glance:
The glowing red sign that adorns the entrance to Fire Creek Grill and Ale House, which depicts the pub's name surrounded by a raging fire, hints at the warmth inside. The sounds of clinking glasses and shuffling plates echo throughout the welcoming space, where touches such as rough stone walls lend the bar and grill traces of a rustic campground vibe. Outside, patrons can sit on a new patio complete with a gas fire pit for comfortable, cool-day lounging. The food, however, is anything but campground fare—cooks prepare a wide range of grill fare, including sizzling tacos and dungeness crab. Fire Creek offers more than just food and drink to entertain its customers, though: special events, such as Saturday-night karaoke andWednesday-night Texas Hold Em keep fun levels high throughout the week. Fire Creek Grill and Ale House also serves a weekend breakfast menu.
At Puccinis Venetian Subs, chefs place grilled meat, cold cuts, fresh veggies, and melted cheese between toasty loaves of french bread. Flattop grills pepper ears with appetizing sizzles and sprinkle noses with savory notes of thinly sliced beef. Finished products pair nicely with piping-hot fries served plain or smothered in buffalo sauce.
Oly Burger's grill gurus unite Angus beef and bun to create a menu of traditional and specialty sandwiches. Starting with a chopped-steak patty, the Oly Deluxe bacon cheeseburger comes piled with peppered bacon, choice of cheese, and Oly sauce ($5.49), and the Oly Heads to the Ranch burger lassoes a fried egg and rounds up American cheese, all while wearing a bacon bolo tie ($5.99). White-meat co-stars include the Oly Gets Peppered grilled-chicken sandwich ($5.99) or a trio of Alaskan Amber–cod morsels accompanied by Francophone fries ($7.99). Sides such as onion straws ($2.49+), sweet-potato waffle fries ($2.49+), and tater toddlers ($1.49+) complement Oly's roster of hand-held eats, and more than 10 flavors of ice cream shakes tremble in excitement at the prospect of meeting an A-list celebrity straw ($3.99).