SOAP LAKE \u2014 A new restaurant has quietly opened its doors at the Lakeview Golf Course, bringing a locally focused dining experience to golfers and residents alike.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
The name \u201cPar 71\u201d pays tribute to the course itself, which historically played as a par-71 layout.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
The restaurant emphasizes a farm-to-table approach, something Stevens says reflects both his agricultural background and the local community.<\/p>\n
Nearly all of the ingredients \u2014 including meat, produce and wines \u2014 are sourced locally whenever possible.<\/p>\n
One highlight of the menu is Wagyu beef raised by Stevens\u2019 son, cattle rancher Kye Stevens. The beef will be featured in several dishes at the restaurant.<\/p>\n
The kitchen is led by executive chef Jason Stortz, whom Stevens praised for his dedication to preparing food from scratch.<\/p>\n
\u201cJason does an amazing job,\u201d Stevens said. \u201cHe makes everything fresh and really cares about the quality.\u201d<\/p>\n
Par 71’s menu is below:\u00a0<\/p>\n
Day-to-day operations will be overseen by Stevens\u2019 daughter-in-law, Lindsey Stevens, who will manage Par 71 while also continuing to manage the Del Red Pub.<\/p>\n
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.<\/p>\n
Par 71 is open seven days a week serves patrons from 11 am to 9 pm.\u00a0<\/p>\n
A grand opening is set for March 21 and March 22, from 3 pm to 9 pm both days.\u00a0<\/p>\n
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