walla walla steak Tenderloin Medalions and whisky- Gigi Hickman Photography

Restaurant of the Week: Walla Walla Steak Co.

Built in 1914, the historic train depot is not only a landmark to the area but home to the Walla Walla Steak Co. Locally owned and with a long-standing history, this restaurant has become a staple for not just locals but those traveling to the world-renowned Walla Walla wine country. Bringing in locally sourced produce and Northwest-bred Cattle Company beef, Walla Walla Steak Co. is a top-notch steakhouse great for any occasion.

The Walla Walla Steak Co. entrance is not only the focal point of the city, but it is the iconic landmark that brings people together for great food, top-tier wine and excellent steaks. Walking into the restaurant you will come across the open-concept kitchen at the center of the room, run by Executive Chef Rock Silva, who is a Walla Walla native. Alongside Chef Silva you may be greeted by Managing Partner Dan Thiessen or General Manager Jim Kiefer, who can both be spotted on any given night.

Start your evening with the classic shrimp cocktail plated with poached prawns, lemon and spicy cocktail sauce. The dish pairs great with a side of crispy Brussels tossed in a stone-ground mustard vinaigrette. Savor these delicious shareables with the steakhouse’s fresh-baked sourdough bread basket, which is great for dipping into the W2 onion soup filled with local Walla Walla sweet onions, croutons and white cheddar.

The steaks here are prepared over a charcoal grill and cooked to your preference and served with a baked potato with a side of all the fixings: butter, sour cream and green onions. Whether you typically enjoy a petite filet mignon or are eager to try the 34-plus-oz. bone-in ribeye, which is carved tableside, you are sure to find something to satisfy your appetite. Not a steak lover? Try the oven-roasted king salmon served with marcona romesco, fingerling potatoes, roasted cauliflower and pea shoots. The fettuccine alfredo is plated with seasonal vegetables, fresh herbs and parmigiano reggiano and makes an excellent choice for those who don’t eat meat but want to indulge in something decadent.

Have some fun before dinner with a fresh craft cocktail like the watermelon-thyme martini poured with house-made Walla Walla Steak Co. vodka, watermelon juice, lemon juice and thyme syrup. The Bee’s Knees won’t disappoint as it is curated with Bombay gin, lemon juice, lavender syrup, honey and vanilla. Take a look at the wide selection of local wines including rosé, whites and reds; there is something for all wine lovers and novices!

Check out the featured whiskey flight which highlights Pikesville straight rye, Woodinville Whiskey Co. private selection and E.H. Taylor single barrel, sure to please any whiskey enthusiast. The non-alcoholic honey-lavender soda poured over ice with lavender, honey simple syrup, lemon juice, soda water and Sprite makes for a yummy mocktail.

Before you finish your experience, order the tableside banana fosters. This classic dessert is not only exciting to watch being prepared but also delicious. Or order a spin on crème brûlée, rich with white chocolate and topped with local seasonal berries.

Looking for a great place to host your next company party, engagement or celebration? Inquire about the historic rail car; this is the perfect private dining setting for meetings or special events and can comfortably seat up to 45 guests.

Walla Walla Steak Co. is open for dine-in and takeout Tuesday through Thursday, from 4 to 9 p.m., and Friday and Saturday, from 4 to 10 p.m. And be sure to check out its new location opening in Woodinville in 2022.

For more information on Walla Walla Steak Co., visit wwsteakco.com.

Food and drink images: Gigi Hickman Photography

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