Pullman–Washington State University has signed an agreement with Cougar Restaurant Enterprises Inc. of Pullman to establish a restaurant at the university’s Palouse Ridge Golf Club, a new 18-hole championship golf course and practice facility currently under construction on campus.
Banyan’s on the Ridge will be located in the clubhouse to be built at the golf course. The menu will feature European-inspired regional American cuisine served in a British Colonial (West Indies) decor. The restaurant will be open seven days a week, serving breakfast, lunch and dinner.
Cougar Restaurant Enterprises is owned and operated by Terrence Michael Byrne and Frank Maryott of Pullman. They own Pullman restaurants The Fireside Grille and Pete’s Bar and Grill.
The restaurateurs hope to attract golfers and area residents for daytime meals and provide a white linen/fine dining experience in the evening. “We will offer unique fare—a wood-fired rotisserie station, prime local R+R Ranch beef, seared and broiled in our 1800-degree infrared broiler, and fresh regional seafood,” Maryott said.
Maryott and Byrne also plan to market the restaurant as a prime location for wedding receptions, breakfast buffets, home football special events and other activities geared to groups of up to 250 people. Banyan’s will provide expansive views of the Palouse, both from inside the restaurant and from its outdoor terraces. Banyan’s will also offer catering services.
“We’re very pleased to sign an agreement with quality, local people like Michael and Frank who know our market,” said Mel Taylor, WSU’s executive director of real estate operations and external affairs. “Banyan’s will enhance our goal of creating a destination golf course and amenities for regional golfers and other visitors to Pullman.”
Maryott and Byrne have worked in the restaurant industry for 25 years. Maryott most recently was the food and beverage director at Washington National Golf Club, the university course for the University of Washington. He previously worked for the Tacoma Rainiers Baseball Club in the food and beverage division. Byrne has worked in management roles at TGI Friday’s, Domino’s Pizza, and Rare Bird Restaurants Inc.
Construction of the approximately 7,000-square-foot clubhouse, to be located near the center of the new golf course on the east side of campus, will begin in April. Its estimated cost is $4 million. In addition to the restaurant, the building will include a pro shop and lounge area. The course practice area will be located adjacent to the clubhouse.
Banyan’s is expected to open in April of 2008. The golf course will open for play later that summer. For more information about Palouse Ridge, visit www.golf.wsu.edu.
