Wineries are beginning to rival the sweet-tasting Walla Walla onion as the hallmark of this lovely town at the foot of the Blue Mountains. In fact, the combination of excellent wineries and appealing scenery has put Walla Walla on the map as one of the country's hottest new wine-touring regions. The town's rich history, starting with the Indian tribes who first settled here followed by the early pioneers, the establishment and subsequent tragic demise of a famous mission and then a gold rush, is also a tourist draw. Fascinating museums and historic attractions bring this past to life. Music and the arts are a vital part of this culturally conscious college town, which boasts one of the oldest symphony orchestras west of the Mississippi, frequent summertime blues and jazz concerts, arts festivals and at least 15 art galleries. A revitalized downtown features restored 19th-century buildings, restaurants, galleries and wine-tasting rooms. If you're itching for outdoor fun, head east for hiking, mountain biking and fishing in the Blue Mountains or take the relatively easy Stateline Loop bike trail to Oregon and back.
Things to do in Walla Walla
4.5 based on 303 reviews
www.grazecatering.blogspot.com <br>Graze Catering recently opened this eatery.
Wanted a quick lun h in between wine tasting appts. The pastrami sandwish was HUGE and siper delicious! The diner eas siper busy at 1pm when we were there. Veey generous serving of chips to go with the sandwich.
4.5 based on 1 reviews
Our award-winning chefs don't just craft flavorful, picture-perfect dishes at The Marc Restaurant, they also creates memorable experiences that will expand your palate, engage your senses and get you excited about food. Named "2014 Restaurant of the Year" by the Washington State Wine Commission,and "Top 100 Wine Restaurants in America" four years in a row by Wine Enthusiast Magazine - The Marc Restaurant offers a fresh twist on Pacific Northwest Cuisine. The culinary staff works diligently to bring the best of what is in season right from the farm to your table by building relationships with local and regional growers. From the micro-greens grown in-house to the breads and pastries made fresh in the kitchen, a dining experience at The Marc is an encounter with the incredible and an event you'll long remember.
Here's what you have with the Marc. You're the town's top-quality, historic quality hotel's house restaurant. You've been the go to place to dine exquisitely for a thousand years. You've never experienced any real competition, never really thought you had to worry about it. You're menu is old fashioned; your items prepped with care, but tired knives; your staff is too young, and under-trained for what you believe you are; and innovation has left the kitchen and has walked down the street to places that think food can be exciting...not simply ordinary.
This is a tired old story playing out in historic old hotel restaurants all over the world. Places that have decided mediocre is what sells mainstream are losing foodies to innovative cafes, bold bistros and gourmet-driven diners who honor food and the people who love it.
Marc is tired. The staff too inexperienced and too arrogant to know it. The menu is as stale and boring as the food tastes. This may be a great and fancy place for an over sixties crowd who know nothing more than Wendys, but for serious food lovers the restaurant is just a sad reminder of how ho-hum food can get. It is almost institutional in form and style.
The onion soup I had this evening was Denny's grade. The Brussel sprouts were cooked correctly but remanded to added bacon, cheese, nuts and sauces to make it a taste bomb (bomb in a bad way). The crab cake my wife had was salty, though it did have a light, flavorful quality. The beef was ordinary and more of Sizzler Steakhouse ability.
The restaurant has an old-fashioned ambiance and feel, which isn't bad, but the food and character of service needs to come into the 21st Century. Be more than just old and staid...be innovative...be unique.
4.5 based on 582 reviews
My wife and I were on a road trip to Walla Walla. One of my former students is attending the culinary arts component or Walla Walla Community College. I contacted him asking to meet us for lunch. He chose this place.
The wait was approximately 30 minutes. A good thing is at the sign in your cellphone number is taken. When you receive a text, it's time.
Being that it was St. Patrick's Day, corned beef and cabbage was the special of the day. Since I'm a huge fan of corned beef but I was looking for something else, my eyes settled on the corned beef skillet breakfast. Two eggs, a huge portion of fried potatoes (I certainly wouldn't call them hash browns) and large chunks - yes, I said chunks - of cubed corned beef. My wife is also rather fond of same and ordered the Dubliner omelette (corned beef) with potatoes instead of pancakes. Our guest had been talking about hollandaise so ordered something with that.
One thing I can say, I can eat and there is more than I needed or could handle. Ditto for my wife. Mind you, a 20 year old male cook could polish off everything.
Our server didn't seem to be with us. After asking if I wanted more coffee and receiving a 'Yes' answer, he promptly blew me off for more than 10 minutes when I had to flag him down and finally get my refill. C'mon servers, it's coffee at a restaurant NOT Starbucks and we EXPECT our cups refilled.
Three breakfasts, one coffee and one soda set us back nearly $60.
4.5 based on 510 reviews
Stopped by this place after a wine tour. Place has a great selection of local wines and beer. Not much seating as this is a small place. Not much of a selection, but I think it might be more of a French themed. I had beef and potatoes. My hubby had the pork chop. Another with us had a beet salad. Their specialty was fancy named fries. The other with us had a burger. Each meal was twenty dollars at minim. My meal lacked flavor and the meat was barely warm. My table mates each got wine or beer and I got a coke, which came in a bottle. I am sure food was ok, but I probably would not bother eating here again if given the opportunity.
4.5 based on 659 reviews
The drinks, food, and service is excellent. I think the place is brand new and they may still be working on finishing touches in the decor. The lighting is a bit harsh, so don't expect a nice romantic dinner atmosphere. But if you just want an excellent mediterranean meal, this is the spot.
4.5 based on 310 reviews
We are a locavore breakfast and lunch restaurant , specializing in foods made from scratch. We are also serving Stumptown espresso as well as breakfast cocktails, beer on tap and and a wide selection of bubbles .
This restaurant is so terrific that the four of us ate there both mornings we were in Walla Walla. The selection of food is amazing as was the taste of everything we ordered. Honestly, I can't imagine you could ever leave this place hungry. Eggs were perfect as was the bacon and the hashbrowns. They have amazing biscuits the likes of which we've never had---they are grilled before serving. By the time we left on the second day there were some people in for lunch---and those plates looked fabulous as well. This is a real find!!
4.5 based on 206 reviews
I am the owner of this business and would like to be added to your list. I did not find any where on your home page to do this. THank you for your attention to this matter
I ordered a butternut squash soup and it was delicious. Almost as good as the soup I make at home. The bread is delicious and they have an excellent variety including whole grain sourdough which has been hard to find. I recommend lunch here, though they get busy and so the service is not necessarily super fast.
4 based on 508 reviews
We had reservations we were seated promptly. Waitress was very, accommodating. The food was good. One guest had misunderstood the description on the menu of the seared Tuna. The waitress was quick to accept responsibility and make it right.
4.5 based on 131 reviews
Andrae's Kitchen, the brainchild of Classically Trained Chef Andrae Bopp, was Walla Walla's First Gourmet Food Truck. Andrae's Kitchen has now expanded to include AK's at the Co-op, inside the Walla Walla Farmers Co-op. Think of a food truck on steroids! If you can't stop in there, you can find the truck usually parked at the area's wineries on most weekends, serving up their riff on classic street food. Andrae's Kitchen is also one of Washington's premier caterers and can create custom menus for any type of event. Remember as they say, "If you're hungry...Eat something!"<br><br>AK's at the Co-op is open 7 days a week from 6-6 and 6-4 on Sunday. Serving Breakfast and an expanded menu, utilize the drive thru or come in and dine.
When I first drove into Andrae's, I was not prepared for a restaurant in a gas station. Thankfully, I continued into the restaurant/store. The food is very, very good. I had the pulled pork sandwich with vinegar based barbecue which was very good. I had cole slaw on the side which was also delicious. My husband had the Cubano which he also loved. They were also serving beignets that day, so we each had one for appetizer and one for dessert! They were as good as those we had in France. The price is very good, service is quick and there are several tables to eat at while watching sports on the flat screens. Great place for handicapped.
4 based on 556 reviews
Welcome to TMACS a modern Washington wine country New American bistro. Our menu takes full advantage of our region's bounty, featuring house-made, unprocessed foods with an emphasis on seasonal, organic produce from local farmers. Our menu changes frequently based on the availability of local and seasonal products. Please visit our web site to view current menu offerings.
T. Maccarone’s suffers from comparison with other Walla Walla restaurants. The food is adequate, but not great, and the atmosphere lacks the vibe found in places like Saffron and Passatempo.
My husband and I were there for dinner on our first night in Walla Walla and we had the octopus appetizer (a little tough), and crab ravioli. I found the pasta a little tough, and found very little crab in the ravioli.
Our waiter, however, couldn’t have been better—professional, friendly, and funny.
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