The 19th Hole hits a double eagle

Margarita Hawayek is the new head chef at The 19th Hole, the log cabin restaurant at the Point Roberts Golf and Country Club. Since opening in mid-April along with the course, the restaurant has built a steady following and is set to expand its menu and equipment to include beer on tap and an espresso machine, both expected this summer.

Open daily from 8 a.m. to 4:30 p.m., The 19th Hole offers seating for up to 50 patrons with views of the course and surrounding forest. “You don’t need to play golf to eat here,” said Hawayek, “It’s a great atmosphere and a very positive environment.”

Hawayek moved to Point Roberts last summer to be closer to her sister Rose Hawayek, who helps run the kitchen. A culinary school graduate who later earned a doctorate in theology, Hawayek spent years as a journalist and writer before returning to the kitchen to reconnect with hands-on creativity. “I love cooking. I feel a sense of flow when I’m in the kitchen,” she said, continuing, “My main ingredient is love – I want that to come through.”

Raised in an international family (her father’s family was from Lebanon, her mother from Cuba), Hawayek plans to introduce some global dishes she grew up with. For now, she focuses on approachable, nourishing food. “Some people just want the basics, and I love serving that too. Food is personal – I want everyone to feel welcome,” Hawayek said.

The current menu features daily specials, all-day breakfast, wraps, sandwiches and vibrant salads made with house dressings and microgreens. Grab-and-go options start at $7, with sandwiches costing around $11. Hawayek is known for her wellness shots – made with turmeric, ginger, lemon, carrot, orange, and black pepper – which she described as “anti-inflammatory, great for digestion, and energy-boosting.” She’s also happy to accommodate dietary needs and can craft off-menu items using quality ingredients.

Sophia, the in-house baker, offers fresh baked goods for under $5. The team is tight-knit, and the atmosphere is welcoming. One server remarked, “Margarita’s salads are phenomenal. Her plating looks like something out of a magazine – today she even added a flower to someone’s salad.”

On Sunday, June 15, The 19th Hole will host a Father’s Day brunch with a hearty buffet featuring scrambled eggs with bacon, southwest scramble, panko chicken, steak and eggs, maple bacon waffles, quesadillas, breakfast potatoes and fresh-baked treats. The first seating will be at 10:30 a.m. and the second at 12:30 p.m. After a successful Mother’s Day, Margarita and her crew expect a great turnout for the Father’s Day Brunch.