Ultimate Guide to Eating & Drinking in Walla Walla

By Leslie Kelly | July 23, 2014 By Leslie Kelly  |  July 23, 2014
Photo by: Leslie Kelly

Walla Walla is so hot right now and we're not talking about the occasional one hundred-degree readings on the thermostat. This charming town in the southeastern corner of the state is home to more than 100 wineries, and growing, making it one of Seattle's favorite destinations for oenophiles. And while comparisons to Napa Valley are a bit of a stretch, there are some great culinary finds as well. Here are our favorite eating and drinking spots for you to add to your Walla Walla hit list.

  • Photo by: Leslie Kelly

    Reserve House at Woodward Canyon

    This lovely spot showcases the winery's excellent Bordeaux-heavy lineup. Lunch is served Thursday through Sunday, when chefs Chad Bostwick and Samantha Jernee make the most of the winery's certified organic garden at the estate vineyard down the road. Don't miss the stellar preparation of blistered Padron peppers paired with pecorino Tots and a photo-ready roasted carrot and beet salad. We'd move to Walla Walla to be a regular here, alone. 

  • Photo by: Leslie Kelly

    Colville Street Patisserie

    This exquisite bakery wouldn't be out of place in Paris. Its pastry case fills with dazzling treats that taste as good as they look. Summer mornings are made for the pastries that let the sweet flavor of their fruit fillings shine through. All peaches should get this kind of tender and flaky stage. 

  • Photo by: Leslie Kelly

    Tommy's Dutch Lunch

    A local's favorite, this old school diner dates back to 1934, when it was opened by a retired boxer. Its enormous portions and short wait times still make for a knockout experience after all these years. We love the chicken fried steak and the Denver hash browns, which come with two eggs and an English muffin for just $9.50.  Toss in an extra $.75 for a cup of drip coffee. 

  • Photo by: Leslie Kelly

    Burwood Brewing

    Located in the Airport District, this brand new brewery is already a big hit with beer geeks and winemakers, serving small-batch, hand-crafted ales in its spartan-yet-buzzing picnic table-filled taproom. Order an $8 sampler to try all six of the brewery's offerings. Our favorite sips are the Kolsch-style ale called Walsch, in a nod to Walla Walla, and a nicely balanced IPA. There's usually a food truck out front on weekends and Friday is bring-your-own-stein night, when the price of a pint goes down to $4.

  • Photo by: Leslie Kelly

    Andrae's Kitchen at the Co-op

    French Culinary Institute-trained Andrae Bopp is a mad genius, creating wacky, over-the-top dishes like his famous AK 47, a bacon-wrapped, deep-fried hot dog topped with poutine. Go for the signature burger, which is a mix of ground chuck and chorizo, so it's juicy to the max. Pickled green tomatoes, caramelized Walla Walla onions, apple wood-smoked bacon and Tillamook cheddar make this a really memorable, truly craveable meal. AK's has a food truck too. But the restaurant's no-frills convenience store atmosphere is really part of the charm.

  • Bright's Candy

    You can gorge on spectacular, handmade chocolates at this old-fashioned sweet shop on Main Street, including wine-filled cordials that feature local varietals. But it's the caramel apples that keep us coming back for more. 

  • Photo by: Leslie Kelly

    The Marc at Marcus Whitman Hotel

    We're never one to turn down dessert first, especially when The Marc pastry chef, Troy Tipton, is involved. Take the smoked chocolate cremeux, a unique combination of velvety dark pudding, raspberries, beets and creamy goat's milk. The bold dessert goes beautifully with a juicy red from the restaurant's award-winning wine list.

  • Photo by: Leslie Kelly

    Wine Country Culinary Institute

    The culinary students at Walla Walla Community College serve regular lunches that emphasize hyper-local ingredients, some even grown on campus. The student-made charcuterie is world class and the classical European approach extends even to casual fare like tzatziki and tabbouleh. In addition to the two-year degree program, Dan Thiessen and his staff do occasional culinary boot camps, which are open to the public. We love the collaboration that goes on between the culinary program and the highly respected College Cellars, located in the same building, with well-made wine served in the dining room.

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