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Eritage Resort

A little slice of heaven in the Walla Walla Valley

There are times in your life when you really need to get away. You need quiet, you need peace, you need beauty around you. You need everything handled so you don't have to think ahead or meet deadlines. You, meet Eritage.

One of the benefits of Eritage Resort is that while you truly feel you are in the middle of nowhere, you're only seven miles outside of Walla Walla. You can have a real getaway without traveling great distances, and you're close to wineries, shops, restaurants if you feel the need to head back to civilization. But civilized living is what Eritage is all about, so that need is not likely to arise.

Located on 386 acres, Eritage boasts 200 acres of vineyards as well as Lake Sienna, a six million gallon man-made lake fed by a basalt well that irrigates the vineyards. Swim, paddle board, cool off. The lake is 15-18 feet deep and 78°F. If swimming or bobbing is your thing, a saltwater pool on the property is open each summer.

The main building houses ten luxury suites; the restaurant; a lobby area ("living room") with fireplace, couches and chairs. A room for private events leads out onto a large outdoor patio with fire pit. A glass of wine, the fire pit, stars above. It doesn't get much better. Well, there are the ten lakeside bungalows, with their decks right on the water. You can see (day) and hear (night) the frogs jumping in the lake. Again, those stars. You don't get that clarity in a city producing lots of light. Suites and bungalows gather the sweeping views of vineyards, wheat fields, lake, or Blue Mountains in their windows. Private decks or patios, fireplaces, seating areas, king beds, soaking tubs and separate showers, continental breakfasts for all guests. You have everything you need.

Reflecting the area, the restaurant has a stained concrete floor, high ceiling, wood tables, very open kitchen, and a barrel-stay service bar front. Views of the hill and lake add to the calm of the room. Signature cocktails are available ("Call Me Sugar," "Eritage Vesper") along with a very nice wine list, with both global and local offerings. They also currently have a rosé made with grapes from the vineyard you see as you dine.

James Beard Award-winning chef Jason Wilson and Executive Chef Brian Price have crafted a menu that speaks to the area, using regionally-grown produce, meats and game, dairy and other artisanal products. Small plates include items like their Wild Mushroom Toast with ramp pesto, herbed goat cheese and truffle oil; and Spice Roasted Carrots with garlic-chile yogurt, mint, and marcona almonds. Entrées include Wagyu beef, short ribs, pork chops, buttermilk fried organic half chicken (the recipe comes from Chef Brian's grandmother), and fish (trout and halibut on a recent visit), and a pasta. There's also a vegetarian entrée on the menu. Being seasonal, the menu will change. Beets to be used in their salad are put into the cherry wood ash at the end of the evening and roasted overnight for 12-14 hours to produce a melt-in-your-mouth texture. Another favorite family recipe from Chef Brian is his bourbon bread pudding with salted caramel ice cream.

Chef Brian comes from 'a long line of fantastic cooks.' "I never saw anyone write down a recipe. We had fried chicken every Sunday and the kids were all 'can we have hot dogs?' The answer was always no," he laughs. "I was the oldest of the kids and made food for the family because everyone worked. I told my mom what I wanted to make and she'd buy what I'd need. I worked in restaurants bartending, managing, working in the kitchen. After college, I moved to New York and got a job at the Coffee Shoppe in Union Square. I signed a contract to stay a year and they paid for culinary school." He graduated second in his class at New York Restaurant School. In 2007, he moved to California as executive chef at Café Roma and F. McLintocks in Shell Beach and San Luis Obispo. Brian is normally fairly conservative in his decision-making, but when he met David who had lived in Walla Walla for 20 years, he jumped and made the move. He became the executive chef at the Ox and Cart and loved the focus on fresh, elevated food. When the owners changed the concept, he continued to do his job, but didn't have the same passion he'd felt before. The opening chef at Eritage said he was looking for a sous chef and Brian took the job. After a few months, the chef left and Brian became executive chef.

Grass-fed lamb and beef meatball bucatini

"I feel we've hit our stride with our food. Jason will send me a list of recipes, then I pick what I want to do and personalize it. I appreciate the exchange of ideas and the personal attention we give to our guests. It's a world apart here even though we're ten minutes from town. Winter is magical, sunset is beautiful, and you can see the stars at night. I love cooking for our guests. For me, it's more than just a meal. Every plate is special."

Connie Adams/September 2019

Eritage Resort
1319 Bergevin Springs Road
Walla Walla, WA 99362
509-394-9200
1-833-ERITAGE

eritageresort.com


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