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.
Like many of the world's most successful business ventures, Seven Brides Brewing began in a garage. It all started with a few home brews, but soon the guys behind the beer realized that they desperately needed a way to fund their seven daughters' weddings. That's when things got interesting.
The guys opened up the aptly named Seven Brides Brewing and haven't looked back since, crafting beers with locally sourced ingredients such as Oregon hops and Washington grain. To illustrate the dedication that goes into each beer, they named each of their flagship styles after one of their beloved daughters. Try any or all of them during lunch or dinner in the taproom, where you'll find sandwiches, fish tacos, nachos, burgers, and absolutely no wedding cake on the menu.
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.
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 Milltown Pub you'll find a full bar, an all-ages atmosphere, and a menu with vegetarian and vegan options. Swimming at the head of the school of pub fare is blackened salmon, served with spinach, blue-cheese crumbles, roasted almonds, and raspberry balsamic dressing. A meatless marriage of burger and fries can be easily arranged by swapping a beef or turkey patty for a black-bean patty. Milltown has 12 beers on tap, and hosts regular dance contests, karaoke bashes, trivia nights, and movie nights—there's even a 15-foot TV for football games. During warmer weather, enjoy your meal in the outdoor dining garden.