Walla Walla, Wash.

This town is still famous for its sweet onions—but, oh, the food and wine.

visitors at Pepper Bridge Winery, Walla Walla, Wash.

Visitors at Pepper Bridge Winery sip vino, al fresco.

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In a soaring, candlelit dining room, I’m feasting on plump mussels steamed with sweet leeks, apples, locally made hard cider, and cream. Beyond a tall picture window lie stacked oak barrels containing fine red wines from local vineyards. But to pair with my mussels, I’ve settled on a rarer bottle of old-vine sémillon– sauvignon blanc, also made from grapes grown nearby.

Despite appearances, this isn’t a four-star restaurant in California’s Napa Valley. Instead I’m dining at Whitehouse-Crawford in Walla Walla, Wash., four hours southeast of Seattle. The restaurant is in an old lumber mill adjoining Seven Hills Winery—and the food rivals that of a sleek upscale urban bistro.

Surrounding this uncommonly sophisticated farm town of 30,000, whose name means "many waters," is a multicolored patchwork of sun-bleached wheat fields, fruit orchards, and rolling vineyards strewn with some 80 wineries. Where sweet onions and Whitman College were once the main celebrities, full-bodied cabernets and merlots have been attracting attention for the past two decades. Now some imaginative chefs have moved into town, helping to transform the semiarid agricultural region into a culinary and viticultural destination.

Although big-sky views and meandering wine routes await on the outskirts of Walla Walla, you could easily spend an entire weekend venturing no farther than downtown. Restored 19th-century brick buildings and mills now house salumerias, wine bars, bistros, and nearly 20 tasting rooms, such as the one at Forgeron Cellars Winery, ensconced in an old blacksmith shop. Between sips, you can wander through art galleries or browse at Cheval, a clothing boutique owned by New York City fashion designer Giancarlo Solimano, a recent Walla Walla transplant.

From May through October, the weekend farmers’ market showcases local squash, tomatoes, corn, cherries, and peaches. At chef Mike Davis’s 26brix, diners relish braised lamb shanks napped with a syrah reduction. Luscious by Nature serves succulent pulled pork sandwiches and mojito chicken salad. Patrons cozy up to chocolate tarts at Colville St. Patisserie. By dusk, though, most diners are pouring their favorite bottle of local red and toasting the last few rays of grape-ripening sun.

QUICK TIP
Sample new wines from this year’s harvest at Walla Walla’s 12th annual Holiday Barrel Tasting, when more than 50 local wineries open their cellars to the public. You’ll meet winemakers and learn about the viticultural process. Dec. 1–2.

Photography by Andrew Geiger

This article was first published in November 2007. Some facts may have aged gracelessly. Please call ahead to verify information.

If You're Going: 

Pick up the AAA Oregon & Washington TourBook, or a brochure and map from the Washington Wine Commission, (206) 667-9463. Area code is 509 unless noted.

EATS
Colville St. Patisserie 40 S. Colville St., 301-7289. Luscious by Nature 33 S. Colville St., 522-0424. 26brix 207 W.Main St., 526-4075. Whitehouse-Crawford 55 W. Cherry St., 525-2222.

SLEEPS
Boyer House From $115. A mansion turned B&B. 741 Boyer Ave., 200-9931. Inn at Abeja From $210. Cottages among the fields. 2014 Mill Creek Rd., 522-1234. Marcus Whitman Hotel & Conference Center From $109. A historic downtown hotel. 6 W. Rose St., (866) 826-9422.

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