In a former wood mill, this restaurant has gained a reputation for quality and excellence over its decade of existence, thanks to chef Jamie Guerin. Local is the watchword here, where hamburgers are made with grass-fed beef from Blue Valley Meats, and more than a dozen nearby purveyors supply produce, cheese, meat, eggs, and coffee. Try the smoked trout and warm spinach salad, Painted Hills beef tenderloin steak, or roasted rockfish, and save room for the homemade ice
cream, which you can take home by the pint. The extensive wine list features many Walla Walla Valley winemakers.