SOAP LAKE — A new restaurant has quietly opened its doors at the Lakeview Golf Course, bringing a locally focused dining experience to golfers and residents alike.
Par 71, owned by Soap Lake businessman Bill Stevens, held a soft opening last Wednesday inside the recently remodeled restaurant space at the golf course. The venture represents a collaboration between Stevens and Lakeview Golf Course owner Dave Pruitt, who approached Stevens about opening a new restaurant after completing major upgrades to the facility.
Pruitt said he reached out to Stevens after installing new kitchen and dining equipment in the building and looking for the right person to bring the space back to life.
Stevens had already built a strong reputation locally after taking over the Del Red Pub in Soap Lake. Impressed by that success, Pruitt believed Stevens would be a natural fit for the golf course restaurant.
The name “Par 71” pays tribute to the course itself, which historically played as a par-71 layout.
Although Stevens owns the restaurant business, Pruitt retains ownership of the building and golf course. Stevens credited Pruitt for the extensive remodel and for creating a space that allows the restaurant to operate with modern equipment and updated dining areas.
Stevens also acknowledged Tanner Halley, co-owner of the popular 12 Hawks Bar & Grill in Ephrata, for his support and influence in launching the new venture.
Par 71 will offer two distinct dining experiences depending on the time of day. During daylight hours, the restaurant will focus on golfers and casual diners with a lunch menu featuring sandwiches, burgers and salads. In the evenings, the menu shifts toward steak and seafood offerings aimed at providing a full dinner experience.
The restaurant emphasizes a farm-to-table approach, something Stevens says reflects both his agricultural background and the local community.
Nearly all of the ingredients — including meat, produce and wines — are sourced locally whenever possible.
One highlight of the menu is Wagyu beef raised by Stevens’ son, cattle rancher Kye Stevens. The beef will be featured in several dishes at the restaurant.
The kitchen is led by executive chef Jason Stortz, whom Stevens praised for his dedication to preparing food from scratch.
“Jason does an amazing job,” Stevens said. “He makes everything fresh and really cares about the quality.”
Par 71’s menu is below:
Day-to-day operations will be overseen by Stevens’ daughter-in-law, Lindsey Stevens, who will manage Par 71 while also continuing to manage the Del Red Pub.
Stevens himself is well known throughout the region as a hay farmer with more than three decades of experience producing high-quality hay, in addition to his work in the local restaurant business.
Par 71 is open seven days a week serves patrons from 11 am to 9 pm.
A grand opening is set for March 21 and March 22, from 3 pm to 9 pm both days.
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