Coming from Chicago, I think I am qualified to comment on the relative quality of restaurants even in remote outposts such as Walla Walla. Great ambience in an old industrial site really makes an impact, however what really makes it is the outstanding professional kitchen, service staff, well designed and expertly executed menu. We sat at the “chefs counter “and had the pleasure of watching a really well coordinated staff expertly prepare every dish. We really loved the Japanese styled fried chicken and an amazing Halibut with rice and a green veg sauce,
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