Like a hole in one on a par 3, the creation of OGA Golf Course was the product of time, patience, and a little luck. In 1991, the Oregon Golf Association began its search for a location to build an 18-hole golf course. Their commissioned study, which probed the finances and feasibility of such a project, returned ill tidings: without some sort of aid, the OGA would not be able to open its own facility. One year later, and seemingly out of nowhere, the Tukwila Partners Development Corporation donated 179 acres of farmland to the Association, land that was transformed into a par 72 course.
The holes at OGA Golf Course give players of all skill levels a worthy challenge. The first hole introduces players to the course with a straightforward drive and a par 4 finish. The fourth hole confronts golfers with a par 5 that discourages the use of drivers, as shots must pass through a narrow landing. Players finish their round with the par 4 hole 18 that contains a double green, providing a relaxed ending and ample space to take a nap.
Course at a Glance:
Inside Yogurt Munch, it's easy to find a treat that tastes good and won't make you feel guilty. That's because the shop serves up self-serve portions of homemade probiotic-filled frozen yogurt source right here in Oregon. Flavors, such as blood orange sorbet, white coffee, and new non-alcoholic flavors such as margarita, change frequently, but always include dairy-free and sugar-free options. You can further customize your treat at the toppings bar, which holds heaping portions of freshly cut fruit, nuts, and organic granola, as well as sweeter ingredients such as cookie dough and Reese's peanut butter cups.
Taking advantage of the region's specialty in wine production, Topaz HomeStyle Bistro offers an enviable selection of the region's fermented goods, including complimentary wine tastings. The winery on show changes weekly, providing motivation to come back and check out which grapes are impressing the owners during any particular fortnight.
In addition to that focus on wine, the kitchen proudly sends out its chefs' own twists on classic dishes and internationally inspired small plates, which give diners the chance to gather, share food, and feel like they're part of the Topaz family. Executive Chef Adam keeps the menu fresh, taking advantage of the harvestable bounty of wine country to make his signature dishes. Customers can enjoy the tequila-lime chicken quesadilla—stuffed with jalapenos, tomatoes, fire-roasted bell peppers, onions, cilantro, and cheddar-jack cheese—and the three signature slider sandwiches, such as the turkey burger with mixed greens and cranberry aioli, each of which can be shared or purposefully withheld from tablemates.
Considering its name, it shouldn't come as a surprise that Bierhaus has a lengthy brew selection. Thirty-two different varieties fill its shelves, from imports to select craft beers to American lagers. Owners Ben Rash and Ryan Gengler modeled their business after an oasis of beer with 32 drafts, although their food skews a little more American: cooks grill burgers, smoke meats in-house, and fry wings to pair with frosty beverages.
For 60 years, Wooden Nickel Pub & Eatery has served up hearty eats in a wood-paneled bar with games, live music, and the familiar ambience of a hometown hangout. The pub's cooks smoke, cure, and brine meats in-house, sandwiching them within breads baked on-site. In addition to slow-smoked prime rib, German sausages, and sizzling fried chicken, they simmer pots of jambalaya or shrimp and grits. Diners can find the same savory, homestyle food at a second location in Sublimity.