There are plenty of ways to open a restaurant. An unfathomable number of books have been written with formulas for success including scouting the proper location, developing menus, marketing, seating, background music and more. Reading those books is a great option. Or, for Lindsay Park and Brig Temple, you can write your own book and open one of Yakima’s newest and best restaurants, Provisions.

Park, Provisions executive chef and general manager, was bitten by the culinary bug at an early age. She learned to cook with her mom’s family and developed a love for celebrating with food and entertaining. She graduated from the University of Washington with a bachelor’s degree in history, but quickly enrolled in (and graduated from) the culinary program at the Art Institute.

Drawn to return home, Park found opportunity on the opening team for Tony’s Steakhouse in Yakima in 2008. In less than a year, she was approached to open Geppetto’s Italian Bistro. She enjoyed nearly four years with Dick and Leslie Paddock at the restaurant before a kitchen fire forced them to close.

With few options for someone with her talent, Park found solace in her new position at Gasperetti’s Gourmet Restaurant. Reminiscing about her time there, Park said, “I was very thankful to get to learn from people who have run a restaurant in Yakima for 52 years. You just can’t learn some of those things anywhere else. John and Brad have done such a great job in service to the community.”

But Park had a strong desire for a place where she could call the shots and really steer the ship in a direction she knew Yakima was longing for. Enter Brig Temple.

At the helm of Terrace Heights Development, Temple has been at the heart of that community’s redevelopment for over a decade. And, with the economic engine of Pacific Northwest University, he sees a great opportunity for turning Terrace Heights into a neighborhood unlike any other.

He thought of opening a restaurant in the area for quite some time. In 2015, Temple found out the Jack-Sons property on Terrace Heights Drive was available and immediately jumped on it. All he needed now was a chef. He asked around as to who would be a good fit and every answer came back with Park. He approached her in November of 2016, they had a four-hour conversation and have talked every day since. Temple said, “She’s everything you want in a situation like this.”

Park followed by saying, “We really thought a lot alike on the concept and direction and have had no major disagreements.” That’s an amazing feat considering the fact they rebuilt a restaurant from the ground up, with no concrete direction or plan, in only 12 months. While they intended to open much sooner, the duo’s dream of Provisions Restaurant finally opened last December.

When asked how to describe the restaurant, Park said they “weren’t looking for fancy or fine dining, but something that was comfortable for everyone.” Provisions is a great balance of comfort and class. Menu staples include pork belly benedict for weekend brunch, an apple and brie burger for lunch and braised beef short ribs for an entree. A fresh sheet launched in February with offerings such as beef tenderloin with roasted tomato and pesto mashed potatoes, pan seared scallops and a pizza topped with maple-cumin squash purée, prosciutto, broccolini and goat cheese.

One of the most exciting things at the restaurant is its wine list. Boasting 160 different bottles, the list rivals that of many restaurants in Seattle. Provisions also employs one of the only wine director/sommeliers in Central Washington to aid in your selection from their “world list.”

But the kitchen will always be their biggest draw. While Park prepared wonderful dishes at Gasperetti’s, the recipes were someone else’s and her followers patiently waited over four years to taste what they had been missing. Those followers are what drive Park to create something new in the kitchen. Park said, “I love seeing people’s reactions when they taste our food. Food impacts people’s lives more than they give it credit for.”

Park is setting a great example for her staff. Her favorite part of the job is seeing them get excited about creating in the kitchen. The majority of the menu is scratch made which gives the budding chefs an opportunity to learn and give input. The spring menu will feature some of their recipes as well. Park said she is “most thankful for this team. They allow us to keep doing what we are doing.”

Provisions will soon be providing the community even more. A market has been planned since inception to provide chef-driven food to go. Offering everything from growler fills and a great wine selection to fresh soups, salads and sandwiches, it will also feature grocery items that aren’t readily available in the area.

The market will be open in spring and will be run by Park’s fiancé, Amy Roberts, who is currently the assistant manager.

The patio will be open as soon as weather permits. Temple and his wife, Susie are both frequent fixtures at the restaurant, supporting the staff in any way they are needed, but Temple also said he’s there so much because “it’s just a fun place to be.”

When asked what he was most excited about, Temple said, “I’m most proud of Lindsay. Watching her develop as a chef and leader is great to see.” With their open kitchen you can watch her orchestrate every detail.

Neither Temple nor Park thought the restaurant would be as successful as it has been. It is new, but they are riding a longer wave than the average new restaurant. Part of it may be an evolution in our community. Regardless, I am very thankful for the change in the area and look forward to seeing the creativity that Park will bring to Yakima’s culinary world.