Luscious by Nature is a casual eatery near downtown featuring fresh ingredients and creative dishes. I had a caprese salad and a glass of a local reisling that was perfect for lunch.
People are so friendly in Walla Walla. I guess we look like outsiders, not sure what it is, maybe it's my husband's mohawk or the leg irons, but while we were eating, the people at the table next to us turned to us and asked us where we were from. We told them, which led into questions about how we liked the area and wines, and then we learned the couple was an owner of one of the local wineries.
Anyway, the food was really, really good, the service was excellent, and I highly recommend this place.
Be prepared to wait and have bad service while in line to order; be prepared to drink bad coffee while you wait and wait and wait for service after you order; be prepared to not be offered refills, water or anything else while you wait; be prepared for the most singlarly bad and unappealing breakfast you've ever had.
Looks charming, but it isn't. The wait staff seems to think you're there for their convenience, not the other way around. Not even worth slowing down for as you walk down the street.
At first, I didn't want to eat at the Whitehouse-Crawford because it sounded so stuffy. We decided to go there anyway after someone recommended it. We were surprised by the contemporary decor and how good the food was. It has no connection at all to that old house on the hill in Washington, D.C. Whitehouse-Crawford was the name of a now-defunct planing mill that used to operate the same space. The restaurant has retained the name, which was painted outside on the brick exterior walls.
Favorite Dish: The food is quite innovative. I ordered the one vegetarian entree, which was a stir fry of smoked tofu, greens, pine nuts and whole grain pasta. Some might say this is hippie food. Maybe, but it sure was good. The salad, dessert and wine list were all excellent, too. We thought the whole experience was great, and it was a very good location for a 21st anniversary dinner.
Matthew Zack the pastry chef and owner of this wonderful shop is amazing! The pastries, french maccaroons and the goodies are out of this world! The cakes and confections will satisfy the fussiest dessert lovers and a wonderful wine selection for evening dessert and wine can't be beat!
Favorite Dish: Weekend Cinnimon Rolls - they don't always have them, but when I see them I get a latte and two rolls one for then and one for later. These are not your regular fare - pastry, carmalize nuts and sweetness. I dream about these before every visit.
We started eating here 4 years ago while in Walla Walla on our weekend wine tasting visits. The place is decorated in casual bistro style, but the food and wine price not - more like fine dining. Too bad the atmosphere isn't so fine. Upon entry, there is no reception area. So if you have to wait for your table, you'll most likely find out what's good from tonights menu - since you'll be standing about 2 feet away from what's on other diners plates. The food is very inconsistent so you're never sure until it's too late that you've made the right choice for your evening. They do many seasonal menus, using local ingredients when possible, which can result in anything from very tasty to "please don't make me eat another bite". The one thing that is consistent is the service. And it sucks big time! Our reservations have been screwed up more than once, even when we've booked months in advance and called to confirm the week before. Since we generally are in the area on weekends, having the snooty, obnoxious manager inform you upon arrival on a Saturday night that they "don't have you down in the book" or "your reservations were 30 minutes ago so we gave up your table" provides for very few options at that point. You'd think by the attitude and arrogance that this guy gives off management believes they're running some chic little bistro in the East Village or in North Beach. It's nothing more than a diner, for gods sake. So get over yourselves. Travel tip - always beware of men with extremely fake tans. If you want a nice casual dinner, skip this dump and go to the Backstage Bistro instead.
Favorite Dish: Don't have one
Creekside Cafe in Walla Walla was busy all night long but it is overrated. The food was just ok, not great. Everything was on the heavy side and I really don't like feeling bloated on just ok food.
Favorite Dish: Unfortunately, neither of us ordered anything that we can call a "favorite" or could recommend.
The desserts were equally heavy. The dessert menu looked like a pirated list from Marie Callenders. They weren't that good, either.
The wine list was good and included some of the most highly rated local wines. We concluded it was a good place for a glass of wine, but not so good for the food. I just couldn't figure out why, when we left at 10:00 pm, just about every table was filled, and people were still coming in.
No breakfast, one latte before boarding the plane, 5 hours of flying time (including layover), one hour driving time, two stops at wineries, too early for check-in - now we were hungry. It was 3:00 pm. Kind of an off hour. Where to go?
Downtown! Downtown Walla Walla, that is, where the downtown is two blocks long. Walla Walla has an excellent wine bar that is open for lunch and dinner and in between, but doesn't serve food at 3:00 pm. Not even a small dish of peanuts.
A glass of wine was better than nothing, so we each had a glass of locally produced wine. I had an Otis Kenyan Syrah. My husband had a Tertulia red blend. Both were really good. Grapefields is a good place to stop and relax while you are waiting for your check-in hour.
Favorite Dish: Only had the wine. Can't speak to the food since it wasn't being served.
Housed in the building that was once the largest brick structure in the Washington Territory (before it became a state), 26brix is a gourmet restraunt (read: high prices, tiny portions) that's all the rage in high-end dining in Walla Walla these days. They have several prix fixe options including 3 courses for $50, which most of us selected. Even though the portions were tiny, the food was really good. My only disappointment was the lack of green vegetables.
26brix is also known for making hamburgers from cattle that were fed wine grapes (the ones cast off from wine making) called Cow-Bernet. This is not always available on the menu, but it sounds like something I'd love to try : )
BTW, The word "brix" is a term used in winemaking, having to do with fermentation and sugar.
Favorite Dish: I think the bread pudding was my favorite part.
And, of course, they have a large selection of Washington wines, plus wines from around the world.
Our favorite restaurant is 'The Homestead'.
It is located on Isaacs Street in Walla Walla.
We have never been disappointed in anything that we have ordered, and we eat there often.
Atmosphere and ambiance are very important to me as they are to most women.
The Homestead has these unique qualities.
The prices are quite reasonable as well.
Favorite Dish: I prefer variety, so I ask the manager what he would recommend. The local salmon is fabulous.
This is a little history on that delicious Walla Walla Sweet Onion!
The Walla Walla Sweet Onion story began nearly a century ago on the Island of Corsica, off the west coast of Italy. It was there that a French soldier, Peter Pieri, found a sweet onion seed and brought it to Walla Walla in the late 1800's. At the time, Italian immigrant gardeners comprised the core of WallaWalla's gardening industry, and several were Pieri's neighbors. Impressed by the new onion's winter hardiness, they and Pieri harvested the seed.
This 'French' onion developed over several generations through the process of carefully hand selecting onions from each year's crop, ensuring exceptional sweetness, jumbo size, and round shape. Today's growers realize they're not just raising sweet onions, but cultivating a tradition.
Favorite Dish: Here is a recipe that will go good with that Monday night football! Don't forget the Beer!!!
**Walla Walla Sweet Onions make the perfect topping for this traditional, yet easy to fix pizza.
4 Walla Walla Sweet Onions, sliced
1 tablespoon garlic, chopped
2 tablespoons olive oil
1/2 cup tomatoes, diced
8 anchovy fillets, optional
1 tablespoon olive oil, to brush on pizza pan
1 tablespoon fresh thyme, chopped
12 black olives, pitted and halved
1/2 pound frozen bread dough
Preheat the oven to 425 degrees. In a large skillet, warm the olive oil. Add the onions, garlic and thyme. Cook until golden brown. Add the tomatoes, olives and cook for 5 more minutes.
Roll the bread dough into a circle, about 1/4 inch thick. Brush olive oil on a pizza pan and dust with flour. Place dough on pan. Spread the onion and tomato mixture evenly on top (right to the edge). Arrange the anchovies on top. Bake for 15 to 20 minutes until the crust is crisp. Serve warm or at room temperature.