Walla Walla Restaurants

Classically trained chef Andrae Bopp left New York's fine dining scene to head west. After opening a successful restaurant in Boise, he arrived in Walla Walla in 2008, bringing the area its first gourmet food truck and launching a successful catering company. He also produced gourmet grab-and-go at a local gas station before moving into a centrally located downtown space. His menu features globally inspired street food and delicious potables.

Whether you prefer hearty classics or something with a little zing for breakfast or lunch, this locavore go-to in downtown Walla Walla has you covered. In addition to variations of the items in its name, the kitchen also dishes out mighty fine renditions of huevos rancheros, chilaquiles and migas, plus salads and sandwiches. There's also an outstanding cocktail selection. Just sayin'.

Beloved among locals and visitors, this intimate spot brings touches of Paris to Walla Walla's historic downtown district, with a menu of rillettes, escargot, bouillabaisse, steak frites and more, prepared with fine ingredients and meticulous care.

This sleek brewpub shares downtown's renovated historic train depot with its sister restaurant, Walla Walla Steak Co. While dark woods and soft lights give the latter an old-school aesthetic, the brewpub offers a brighter, airier setting for sipping, nibbling or feasting. House brews are complemented by a rotating selection of "guest" beers. The kitchen elevates the quality of pub favorites—nachos, burgers, flatbreads and more—with local, sustainably grown or raised ingredients and refined presentations.

Set among 300-acres of rolling vineyards, Eritage Resort offers a one-of-a-kind wine country getaway. The Restaurant at Eritage Resort is open to non-resort guests for lunch and dinner on Wednesdays through Saturdays. The kitchen showcases the local bounty in modern dishes accompanied by Northwest wines, craft brews and inventive cocktails. Can't stay for dinner? Drop in for happy hour to soak in the scene.

Burgers and brews provide the cure to palate fatigue at this fun pub near Whitman College. This is not the place to go for premium wines or fine dining. However, you may may bump into a local winemaker or chef blending in with the locals and college students who frequent this hang.

Hattaway's puts a Northwest stamp on Southern cuisine, tapping into local and regional ingredients to create tasty dishes for dinner and weekend brunch. Tantalizing items include pimento cheese made with Seattle-based Beecher's Handmade Cheese.

Modern decor and next-level cocktails create a hip backdrop for feasting or noshing on housemade pastas, pizzas and delectable appetizers that can add up to meal on their own. On sunny afternoons, the patio is a great spot to prefunk with pastis or a spritz. The deep wine list includes local legends and old world stars.

This unpretentious pub in downtown Walla Walla is best known for its inventive cocktails. If these or the local wines and microbrews don't tickle your fancy, you can just get a PBR. No judgment. The menu includes burgers, flatbreads, salads and a steak or seafood entree or two.

Chef Chris Ainsworth and his team present pan-Mediterranean flavors with a level of sophistication you'd expect to find in a big city. The menu includes noshable small plates, flatbreads, pastas and larger entrees fit for a family style feast.

Delicious, scratch-made breakfast and lunch favorites include French-style baked omelets and four-egg scrambles accompanied by pancakes made with locally sourced flour. Burgers feature locally raised beef, and the restaurant also serves locally baked breads.

The restaurant inside the Marcus Whitman Hotel presents elegant takes on Northwest cuisine. Sustainably produced ingredients include hormone-free proteins from area ranches and locally grown produce, and the all-Northwest wine list showcases hard-to-find gems.

This downtown fixture, founded by local boy Tom Maccarone, features pastas, steaks and salads, plus sandwiches for lunch. The dishes are approachable and prepared well. Although the restaurant is named after the owner, not a dish, it does serve mac and cheese. Tmacs' version features three cheeses and lobster tail

The aroma of freshly baked breads fills the air at this casual spot for breakfast and lunch. The flours come from Small Family Farms, just a few miles away. In addition to artisan pastries, breads and croissants, the menu includes paninis, salads and Neapolitan-style pizzas.

Dark woods and soft lighting create an old-school vibe in this new steakhouse (pictured above), which shares downtown's renovated historic train depot with its sister establishment, Crossbuck Brewing. In addition to classic cuts—a bone-in rib eye, New York steak, filet mignon and others—the menu also offers fish, fowl and a vegetarian option or two. Seasonal, locally sourced ingredients and refined preparations bring a modern aesthetic to these traditional offerings. The wine list emphasizes top Northwest varietals and blends, while artisan cocktails and craft brews are also available.