Logan McGear, Owner of The Balboa Club, Elevates Community Service with Style

Experienced Restaurateur – Logan McGear

Note: The newly remodeled Balboa Club has been up and running for nearly two weeks at the time this article is published. The clubhouse remodel is part of the larger rejuvenation of the Balboa Golf Club. Click here to read about the course redo.

With a deep passion for the food and beverage industry, Balboa Club owner and manager Logan McGear expertly handles multiple venues. In addition to overseeing the Balboa Club, Logan has been at the helm of the Hot Springs Village DeSoto Club for two and a half years and has owned the WayPoint Café Marina for almost a year. (WayPoint operates seasonally and is currently closed for the winter.)

With deep roots in the area, Logan fondly recalls childhood memories of enjoying the seafood buffet at the Balboa Club with his parents. He also learned to swim at the DeSoto Pool and spent much of his youth on DeSoto Beach.

Originally from Fayetteville, Arkansas, Logan also lived in several places throughout his childhood, including Jessieville.

Logan is no stranger to the culinary world, where multitasking and hard work have been central to his 20-year hospitality career. During his time in Washington, D.C., he successfully simultaneously managed four restaurants over a span of ten years. His diverse experience in the Capital City includes overseeing a smokehouse, an Italian restaurant, American pasta, steakhouse, and seafood venue, and a taqueria.

Before his decade-long stint in the nation’s capital, Logan gained valuable experience working in several notable Hot Springs establishments during his younger years. At The Exchange, he worked in the kitchen but primarily managed the front of the house. It was here that Logan caught the cooking bug and developed a passion for honing his culinary skills, which inspired him to pursue the hospitality program at National Park College.

Logan then moved on to become the sous chef at Pompeii Café and Wine Bar. During his time there, the restaurant earned the prestigious title of Arkansas’ Most Award-Winning Restaurant. The owner, Vinni, remains a close friend and a valuable resource for Logan, sharing insights on the best products to use, as Vinni now works at Ben E. Keith, a leading food product and alcohol beverage distributor.

Logan also spent a summer working as a waiter at the now-closed Last Chance Café in Hot Springs Village, a once-popular local favorite.

With a hands-on management style, Logan is onsite as much as possible. He explains, “With multiple venues, you have to wake up each morning and decide what’s most important—where do I need to be right now?” Despite the demands of several businesses, Logan makes it look seamless, thanks to his exceptional staff and key team members. He credits his ability to manage it all to these trusted individuals, saying he couldn’t do it without them. Logan enjoys working with a range of personalities and still has six veteran staff members who helped him open the DeSoto Club. He believes that retaining quality people is all about fostering a positive work environment.

Always striving to stay ahead of industry trends, Chef Logan continually educates himself on the latest developments in the restaurant world. His personal library of restaurant literature is vast and frequently updated, and he closely monitors what others in the industry are doing.

Balboa Clubhouse – The Ultimate Destination for Hunger Satisfaction

Logan describes his latest venture as a “sports bar, tavern venue.” The Balboa Club boasts seating for 108 in the main dining room, with an additional 36 seats in the front area and extra space on the patios. In this spacious setting, The chef proprietor offers a diverse menu inspired by various cultures, including Southwestern, Asian, and Italian. He categorizes his cuisine under the umbrella of “New American,” explaining, “America is such a melting pot that it’s hard to pinpoint a specific cuisine. It’s a blend of influences from all over.”

The Balboa Club features many dishes not available at the DeSoto Club, which Logan feels is important to keep things exciting for both himself and his guests of both establishments.

Some of the most popular Balboa Club items so far include fresh, never-frozen, all-natural chicken wings, nachos, and prime rib. “I think I’m the only one in the area serving cherry pie à la mode,” Logan adds. For the health-conscious, there’s a blackened salmon salad. He also boasts a 20-year-old recipe for spinach dip, calling it “delicious.” While setting up the kitchen, Logan discovered a conveyor oven that is perfect for flatbreads. And while many places serve fried catfish only on Fridays, the Balboa Club offers it every day. The garlic cheese curds are hand-breaded for the discerning diner.

“We also have great burgers,” Logan says, highlighting options like bacon and blue cheese or a fried onion ring topping. The burgers are 8 ounces, made from a high-quality mix of ground brisket and short rib—he serves the same burgers at WayPoint. Logan sees many of his menu items as classic comfort food with a twist.

“The menu will always continue to grow,” Logan promises.

Unique Libations

“The bar is the perfect spot if you just want to enjoy a cocktail with a friend,” Logan says. “We have amazing bartenders and some unique cocktails. Our bar program is going to be one of the best around! We’ll even be serving frozen Arnold Palmers, and if you’d like to add a little vodka to make it a John Daly, we’ve got you covered!”

Logan will also offer a “Happy Hour” from 2:00 to 6:00 p.m. every day, aiming to give POA employees and full-time workers a chance to unwind and enjoy a drink after the workday.

The bar itself is a repurposed piece from the 19th Hole next to the DeSoto Golf Course. “That spot would make a great saloon!” Logan adds with a smile.

Entertainment Options

Logan shared, “A brief remodel of the downstairs area is set to begin any day now.” The updates will include new flooring and the installation of a fresh dance floor. Once the downstairs is complete, “We’ll bring karaoke back twice a week. Scott Pennington will host karaoke one weekend night, and we’ll have another karaoke night during the week. We’ll also feature live music once a week. The plan is to use runners to serve food, with a possibly condensed menu coming from the upstairs kitchen.”

Wi-Fi will also be available soon.

Televisions, Televisions, and More Televisions

What’s a sports bar without televisions? The Balboa Club is outfitted with ten TVs, including some as large as 85″, ensuring a perfect view of the game from nearly every corner of the venue.

Mark your calendars—Super Bowl Sunday 2025 is on February 9, and Logan plans to host an unforgettable watch party at the Balboa Club that day. In addition to the ten televisions already in use, there are plans to install a 98″ screen television in the foyer for this celebratory party! See you there!

Operating Hours and Schedule

The Balboa Club is open six days a week, starting at 11:00 a.m. From Tuesday to Thursday, the restaurant closes at 8:00 p.m., while on weekends, the hours are extended until 9:00 p.m. The kitchen closes at 8:00 p.m. daily, and as mentioned, Happy Hour runs from 2:00 to 6:00 p.m. every day they’re open.

Holiday hours may vary, but the Balboa Club will be open on New Year’s Eve and New Year’s Day. “There’s a lot of football on New Year’s Day, so I figured we need to be open,” Logan says with a grin.

The Balboa Club will be closed on Mother’s Day, Father’s Day, and Easter.

When events and entertainment move to the downstairs area, that space will stay open later.

While reservations aren’t required, they are accepted for parties of six or more. To make reservations, please call (501) 881-4868.

Help Keep the Good News Traveling Fast!

Logan leverages Facebook and word of mouth to spread the word about his venues. “Marketing in the hospitality industry has changed so much over the years. Social media allows you to quickly get the word out,” he explains. He also utilizes the Hot Springs Village POA Digest, but he wanted to ensure everything was running smoothly before advertising his latest venture there. “We’ve got a good handle on things now!” Logan enthused.

When asked about his target clientele, Logan welcomes anyone who’s hungry or thirsty to stop by and give any of his establishments a try. Golfers and locals make up a large portion of his customers. At the Balboa Club, golfers can even order online while still on the course by scanning a QR code. The order ticket appears in the kitchen, allowing the chef to begin preparation immediately, which creates a more seamless experience and eliminates waiting time for the golfers.

The Balboa Club also offers catering services, with email being the best way to reach Logan for inquiries. For catering at the Balboa Club, email info@thebalboaclub.com. For the DeSoto Club, email info@desotoclub.com, and for WayPoint Café Marina, email info@waypointcafemarina.com.

Open to feedback, Logan believes “it’s always worth the conversation.”

Logan is passionate about treating people the way “you want to be treated.” Customers expect a certain level of attention and quality, and he’s committed to delivering just that. “Quality is important. If you’re not serving quality items, what’s the point? Every item on our menu was carefully thought out.”

By Cheryl Dowden; Media by Joe Dowden