TNT Diner

This Stadium District restaurant changes again to focus solely on sports-bar concept

Stadium Golf will continue at 649 Division Ave. with updated hours. Poquitos Tacoma has closed.
Stadium Golf will continue at 649 Division Ave. with updated hours. Poquitos Tacoma has closed. Stadium Golf

The Seattle-based restaurant group behind Poquitos and Stadium Golf in Tacoma has changed things up again at 649 Division Ave.

Poquitos Tacoma slipped into oblivion at the end of October. Yes! Parade (formerly Weimann-Maclise Hospitality) announced the closure on social media, writing, “In the spirit of simplifying your experience, we’re bringing all the fun under one roof at Stadium Golf.”

Just this week, Stadium Golf, which offers several “bays” with Trackman golf simulators, shared additional adjustments: no more Sunday service and shortened hours, now noon-9 p.m., Wednesday-Saturday (bay rental closes at 8 p.m.). The bar also hosts a league night every Wednesday but will adjust to allow competition in the “open tournament anytime during the week with your Trackman login.”

Stadium Golf already hosts frequent private events, from birthday parties to corporate get-togethers, and wants to lean into that side of things, a spokesperson told The News Tribune. Its league play and memberships have also drawn regulars, she said.

Yes! Parade will continue to operate its two Poquitos locations in King County along with its three other restaurants in Seattle.

Yes! Parade enhanced the patio when it opened Poquitos Tacoma at 649 Division Ave., sharing the interior with Stadium Golf.
Yes! Parade enhanced the patio when it opened Poquitos Tacoma at 649 Division Ave., sharing the interior with Stadium Golf. Poquitos Tacoma Courtesy

A FEW ITERATIONS IN STADIUM

The company has leased the nearly 13,000-square-foot space, plus a patio, in the Stadium District, directly across from Wright Park, since opening Rhein Haus there in 2017. The German beer hall was a hit in those early days, according to The News Tribune archives, but it seemed to attract more restaurant-goers than bar-hoppers.

The space wasn’t all dining-room, though. Where Stadium Golf is now were bocce courts, and there were always two bars.

It never really recovered from the pandemic, and in 2021, the owners cut the space in half to accommodate a second concept under the same roof, Wally’s Wisconsin Tavern. They had done the same with their Colorado outpost of Rhein Haus, but again, it seemed to flounder in Tacoma. Yes! Parade gave up on both ideas in 2022.

In their stead, they introduced Poquitos, which has served Capitol Hill since 2011 and Bothell since 2018, on one side and Stadium Golf on the other. As Wally’s and Rhein Haus did, they shared a kitchen but offered different menus with some overlap.

Last summer, they tried an “Italian supper club” takeover, with thin-crust pizzas and spaghetti and meatballs. That didn’t really take off either.

Now — or maybe for now — the whole thing is just Stadium Golf.

Executive chef Kelly Wilson has simplified the menu to focus on the sports-bar theme. (There are quite a few televisions, making it a decent spot to catch a game.) Wilson, who goes back to the Rhein Haus days, has always infused unexpected culinary touches; now it’s hand-cut fries and veg-friendly options like crispy buffalo cauliflower with house-made, cashew-based ranch. Moving forward, the menu offers wings, pizzas, a burger, hot dogs and three salads.

Golf rounds go for $35/hour per bay (accommodating up to 6-8 guests) before 4 p.m. and $48/hour after 4 p.m.

The old Poquitos side, which has the patio access, will primarily be used for private events.

STADIUM GOLF

649 Division Ave., Tacoma, stadiumgolftacoma.com

New hours: Wednesday-Saturday noon-9 p.m.

Reservations recommended for golf bay rentals, but restaurant

This story was originally published February 7, 2025 at 5:30 AM.

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Kristine Sherred
The News Tribune
Kristine Sherred joined The News Tribune in 2019, following a decade in Chicago where she worked for restaurants, a liquor wholesaler, a culinary bookstore and a prominent food journalist. In addition to her SPJ-recognized series on Tacoma’s grease-trap policies, her work centers the people behind the counter and showcases the impact of small business on community. She previously reported for Industry Dive and William Reed. Find her on Instagram @kcsherred. Support my work with a digital subscription
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