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:
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).
When discussing his innovative Mexican dishes with a reporter from Northwest Military, Chef Michael Beierle explained, "I want to open people's eyes to what food can be." Seeking to shatter perceptions of Mexican cuisine as lackluster combinations of rice and beans or Chinese takeout furtively stuffed into a tortilla, the skilled chef folds fresh ingredients into a variety of authentic tacos, enchiladas, and tortas. He douses overstuffed burritos in zesty red and chili colorado sauces before sprinkling on fresh cheese and pico de gallo. To craft his specialty camarones al mojo de ajo, he sautés plump gulf prawns with mushrooms, garlic, and white wine. For dessert, Michael drizzles creamy avocado cheesecake in strawberry-tequila sauce with a hint of roasted jalapeño.
Diners can enjoy their meals at high-top tables in the elegant dining room, their faces illuminated by the flicker of candles. Others can choose to curl up in cushy booths beneath the hushed glow of overhanging lights and fireflies working double shifts. Behind the handsome wood bar, bartenders fold top-shelf liquors into a variety of imaginative cocktails, including a margarita with real jalapeño and sangria with fresh fruit.
There are certain things some people absolutely need when they wake up, such as a hot cup of coffee. The Shipwreck Cafe complements these basics with more unusual breakfast finds, including eggs paired with pan-fried oysters from the nearby Taylor Town Oyster Farm. Accompanying these delicacies on the menu are buttermilk biscuits smothered with sausage gravy and omelets filled with housemade chili.
Both chili and oysters reappear on the dinner menu, the former as a topping on beef burgers and the latter on its own platter. As the name suggests, seafood is a specialty of Shipwreck Cafe, which spotlights everything from grilled wild sockeye salmon to clams steamed with a butter-garlic sauce. Rounding out these housemade feasts are fresh-brewed iced tea or milkshakes made the old-fashioned way: by leaving ice cream beside the fireplace.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 4,300 restaurants locally owned and operated within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.