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: * 18-hole, par 71 course * Length of 6,155 yards from the farthest tees * Course rating of 69.7 from the farthest tees * Slope rating of 125 from the farthest tees * Three tee options * Scorecard
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.
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.
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 saut?s 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 jalape?o.
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 jalape?o and sangria with fresh fruit.
The oven at Pizzeria La Gitana burns apple, cherry, and pear woods, which impart the pies with a delicate smoky flavor. That's just one reason why these pizzas go far beyond the two-for-one offerings from chain restaurants. The crusts are made with flour that's imported straight from Italy after taking a year off to find itself, and they're topped with organically grown produce and fine cheese and cold cuts.