Where to eat
26 Brix. Chef-owner Mike Davis uses the best ingredients in appealing―sometimes stunning―seasonal combos. Don’t skip dessert; pastry chef Mathew Zack is a talent. $$$$; dinner Mon and Thu–Sat, brunch Sun. 207 W. Main, Walla Walla; 509/526-4075.
Grapefields. Modern wine bar in an old-fashioned cafe setting. Recommendations: creamy crab chowder and spinach salad with warm chanterelles and prosciutto. Interesting local and international wines by the glass, bottle, or retail. $$; lunch and dinner Tue–Sun. 4 E. Main, Walla Walla; 509/522-3993.
Weinhard Café. Mae Schrey and Tiffany Cain serve simple, handmade food―soups, sandwiches, salads, and pastas―using goods from nearby farms. $$; lunch and dinner Tue–Sat. 258 E. Main St., Dayton; 509/382-1681.
Whitehouse-Crawford Restaurant. Warm, stylish open-beamed dining room in the old sawmill. Creative cooking with local produce and house-cured meats. Great lineup of local wines. $$$$; dinner Wed–Sun. 55 W. Cherry St., Walla Walla; 509/525-2222.