Nestled alongside the Columbia River and the majestic stone cliffs carved through the millennia, Skamania Lodge's 175 acres are a breathtaking venue for golf. Cleaved through towering pines, the 18-hole, par-70 course immerses players in a wilderness inhabited by deer, turtles, geese, raccoons, osprey, and other species striving to steal humanity's golf-cart technology. But the course capitalizes on its native surroundings without undermining its function as a natural ecosystem, earning certification for its sustainable practices from Audubon International.
Still, on the course, the photogenic scenery sometimes seems to pale in comparison to the golf experience itself. Tree-lined fairways, sharp elevation changes, and Columbia gorge winds make accurate shotmaking a must, and water hazards complicate passage on multiple holes. The 14th, for instance, cuts the green off from the fairway with a creek, cradles it from behind with another water hazard, and shifts elevation so fast that it's named "The Waterfall." To help prepare for challenges such as these, golfers can warm up at a practice facility that includes a driving range, a practice bunker, and greens for chipping and putting.
El Torogoz Authentic Salvadorian Cuisine's green, red, and yellow interior reflects the colorful region of El Salvador and its cuisine. The vividly painted walls are adorned with handmade artwork, including a painting of El Torogoz, the orange, green, blue, and yellow national bird of El Salvador, as well as a painting of Flor de Izote, the national flower. Diners in this vivid atmosphere devour everything from fried fish and plantains to fluffy pupusas and carne asada steak served with traditional sausages.
Even though Rocky Mountain Chocolate Factory has locations throughout the world, it still maintains the small-town candy-store feel envisioned by its creator and CEO, Frank Crail. Crail founded the original location in his adopted hometown of Durango, Colorado, filling the sweet-smelling space with homey accents, such as candy-making demonstrations and games of Pin the Tail on the Chocolatier. Behind the counter, staffers roll fresh granny smith apples in dense caramel and mold lumps of rich fudge on old-style marble slabs. Other fresh confections include mint bark, chocolate-dipped pretzels, and boxed chocolates.
Constructed with wood milled from trees that once stood on the same soil, Riverview Restaurant’s sunlit space boasts high ceilings, exposed wood beams, and a stone-front fireplace, all which helped nab it a spot on OpenTable’s list of top 100 romantic restaurants in the country. Walls hung with original artwork surround linen-topped tables where diners savor plated steaks and seafood dishes tinged with miso, sesame, and other fusion flavors. An extensive wine list serves wine by the glass, bottle, or surreptitiously emptied flower vase, and bartenders swirl signature drinks such as pear martinis and pomegranate mojitos. Massive, floor-to-ceiling windows offer views onto manicured grounds, complete with a gazebo where patrons can reenact the scene in The Sound of Music where Rolf and Liesl cleverly disguise themselves as trees.
A whisper of blue smoke rises from the stone chimney of Multnomah Falls Lodge, dissipating into the ancient trees that surround it. Completed in 1925, the Cascade-style stone-and-timber structure looks out at the 620-foot, two-tiered waterfall?the highest in the state of Oregon, and second highest in the nation. Inside the restaurant, a fireplace in the Great room bathes guests in warmth, and the atrium-style Falls room grants views of the waterfall. With an emphasis on fresh, locally acquired ingredients?evidenced in dishes such as the Oregon natural beef meatloaf, glazed Karubi pork ribs, and Northwest wild salmon?the kitchen churns out breakfast, lunch, and dinner following a seasonal schedule. A list of Oregon and Washington wines complements meals, and bartenders pour a variety of local microbrews for diners on the outdoor patio, which is open during the warmer months and closed during most alien invasions.