The past seems to echo through this restaurant, which is across the street from the Weinhard Hotel in what was once a pharmacy. At breakfast/brunch, don't miss the signature French toast, made with orange caramom challah bread. Try a panini sandwich for lunch; for dinner, the rib eye steak with a Cabernet-infused butter and au gratin potatoes and local seasonal vegetable, or the ratatouille risotto with Walla Walla sweet onions are good bets. Raspberry-rhubarb pie and
coconut-lemon pie are dessert favorites. The menu changes frequently to highlight seasonal specialties and local purveyors.