Stymie's vs. Double Eagle at 7 Cedars: Two Rooms, One Kitchen

Pull into the lot at 1965 Woodcock Road on a Friday evening and you'll see two glass doors ten feet apart, two different signs, two different reservation systems if you check ahead online. One door leads to a sports bar with a deck overlooking the first hole and the eighteenth green. The other leads to a dining room with white tablecloths and a view of the Olympic Mountains through floor-to-ceiling windows. Most people walking in assume they're choosing between two restaurants.

They're choosing between two rooms attached to one kitchen.

Stymie's Bar & Grill and Double Eagle Steak & Seafood both sit inside The Cedars at Dungeness, the golf course and resort complex the Jamestown S'Klallam Tribe operates as part of 7 Cedars in Blyn. The two spaces are marketed as separate concepts, and in a lot of ways they are. But more than one diner who's eaten at both has come away noticing how much of the food overlaps, and once you know why, the choice between them stops being about the menu and starts being about what kind of evening you actually want.

One Kitchen, Two Menus

Stymie's is the casual side. It's open seven days a week from seven in the morning to nine at night, which means it's the only one of the two doing breakfast: Dungeness crab and bay shrimp omelets, blueberry pecan pancakes, an elk burger alongside the usual fish and chips. Double Eagle, according to its own listing, runs dinner only, four to nine most nights, with a menu built around steaks, seafood, and pasta.

Two different hours, two different price points, two different dress expectations. And yet the overlap in ingredients is real enough that regulars have commented on it directly. Both restaurants work from the same crab, the same halibut, the same beef supply. The difference isn't the pantry. It's the plating, the pacing, and the room you're sitting in while you eat it.

That matters if you're trying to decide where to book. If you want a burger and a beer with a view of the green, Stymie's gets you there faster and cheaper. If you want a slower dinner with mountain views, Double Eagle gives you that room, along with a steak and seafood menu built for a longer evening.

The Room You're Actually Choosing

Stymie's has a nickname among regulars that tells you most of what you need to know: the 19th Hole. It's the place golfers land after a round, and the layout backs that up. A second-story deck looks out over the first tee and the eighteenth green, open seating downstairs welcomes all ages, and the bar area is 21 and up. Friday nights bring live music. The beer list rotates through regional names like Ninkasi. There's a recurring Tuesday prime rib special that shows up in enough reviews to count as a fixture rather than a one-off.

Double Eagle reads differently the moment you sit down. The dining room is built around windows on every side, with sightlines toward the mountains that Stymie's doesn't have from ground level. It's the room people pick for anniversaries, birthdays, and the kind of dinner where you want to hear the person across from you talk. The dress code stays casual, closer to smart-casual or golf attire than anything formal, and the menu leans into steak and seafood dishes: seared ahi with chimichurri slaw, steamed clams in white wine and chorizo, fried oysters, cod over grilled cabbage. Families do eat here too. The menu isn't built around a kids' section, but burgers and fettuccine show up often enough that a table with children isn't unusual.

The split, in practice, comes down to occasion. A Tuesday night after nine holes points you toward Stymie's. A Saturday dinner you've been planning for two weeks points toward Double Eagle. Neither one is the "real" restaurant and the other the afterthought. They're built to serve two different reasons to be at the same address.

What's Worth Ordering Where

If you're at Stymie's, the reputation dishes are the ones that keep showing up across reviews: the Dungeness crab and bay shrimp combination, the halibut and chips, the elk burger for something the standard bar menu doesn't usually offer. The Cedars Louis salad gets mentioned often enough by regulars that it's worth asking about even if it's not always on the printed menu.

At Double Eagle, the seafood-forward plates are where the kitchen leans in most: the chorizo clams, the blackened ahi, the crab cakes that built part of the restaurant's reputation in the area. The tone is closer to a steakhouse than a casual seafood shack, and the plating reflects that even when the underlying ingredients are shared with the room next door.

Neither restaurant is trying to out-fancy the other. They're working from the same supply chain and the same walk-in cooler, which is exactly why the smart move is picking based on room and occasion rather than assuming one menu is inherently better than the other.

The Course Underneath Both Rooms

Both restaurants sit on a golf course with its own identity, and it shapes why the buildings look the way they do. The Cedars at Dungeness is part of the 7 Cedars Resort footprint. It plays to roughly 6,600 yards at a par of 72, carries a Golf Digest four-star rating, and has hosted the Washington State Senior Open every year since 2007.

The course has its own running jokes, too. Hole three has a crab-shaped bunker locals call Old Crabby, a nod to the Dungeness crab that shows up on both restaurant menus a few hundred yards away. And the course markets itself as the driest round in Western Washington, drawing on Sequim's rain-shadow position to claim something like 13 inches of annual rainfall against Seattle's 38. That dry stretch is part of why the deck at Stymie's stays usable well past the point when most patios elsewhere have closed for the season.

Booking It This Fall

As the weather turns and patio season narrows into October, the deck at Stymie's is still one of the more reliable outdoor tables in the area, thanks to that same dry-weather pattern. Friday night live music continues through the shoulder season, and the Tuesday prime rib special is the kind of routine that regulars build a weekly habit around rather than something you have to plan ahead for.

Double Eagle works on a different clock. If you're marking an occasion, calling ahead matters more there than at Stymie's, especially on weekend nights when the dining room fills with parties celebrating something specific. The windows and the quieter room are the draw, and that's worth reserving rather than walking into.

Either way, you're eating food that came out of the same kitchen. The choice that actually matters is which door you want to walk through tonight.

If you're already living near 7 Cedars and thinking about what comes next for your own property, whether that's a sale, a purchase, or just a conversation about where things stand, Trisha J Cobb is a call away. Let's Connect.