the marc scallops

Restaurant of the Week: The Marc

The Marc, located inside the historic Marcus Whitman hotel, offers an upscale dining experience in Walla Walla. Known for its extensive wine list and use of local ingredients, this restaurant is a must-stop while visiting the premier Washington wine destination.

Executive chef Grant Hinderliter joined The Marc in 2011 and has helped reimagine the art of cooking. His knowledge of local and organic produce truly elevates the fresh taste and plating of each dish at The Marc. Chef Hinderliter has a green thumb of his own, cultivating microgreens below the restaurant; these take about eight to 11 days to reap, starting from just a seed and are in a consistent growing rotation. Plus, Chef happens to be the self-proclaimed king of pickling and canning in the kitchen.

Stepping foot into the restaurant, diners feel as though they have been transported into a page of a history book. The historic style (The Marcus Whitman opened in 1928) holds many elements and art from the original building, allowing you to escape the present without sacrificing modern luxuries.

Vineyard Lounge

For a truly memorable night out, call ahead to book the chef’s table experience. This gives diners an inside look into the kitchen where Chef Hinderliter and Chief Sommelier Dan McCaffrey prepare an exclusive multi-course farm-to-table dining experience (seating is limited to 10 guests).

Not looking for a formal dining event? Enjoy The Marc’s signature dishes in the Vineyard Lounge for a more casual family dinner or date night. I highly recommend sampling the seared diver scallops (the presentation changes seasonally based on what’s in season), which pairs beautifully with the Woodward Canyon Sauvignon Blanc. For fall, Chef Hinderliter has paired these delicious scallops with a honeynut squash, parm risotto, cranberry and apricot mostarda and topped them with his in-house microgreens. For a heartier option, the bone-in pork chop is a must. It is served with mashed potatoes and dragon beans that are grown about six miles away at Frog Hollow Farm and are only available fresh from September through October.

Both The Marc and the Vineyard Lounge open daily at 5 p.m. For the full menu visit, marcuswhitmanhotel.com.

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