Last updated on February 2nd, 2020 at 02:39 pm
Our daughter’s choice: Whitehouse-Crawford.
We ate here about 10 years ago and she still remembers the experience. So, we had to have an update.
The space is in an old furniture manufacturing building which has been made quite elegant…a white table cloth type of place. Would be a great space for a large party of diners.
To start…the fried Walla Walla onions….a must have. The Vietnamese style fried calamari were quite good and light despite being fried. The nauc cham and side of seaweed salad were perfect for the dish….and I suppose resulted in the name…to a degree. Local asparagus was just coming in from the surrounding farms so we had the asparagus and house made burrata and the asparagus and lentil salad. My nod goes to the burrata variation.
Now on to mains. I had the lamb and beef bolognese with tagliatelle. The bolognese sauce was very light and…..almost tasteless to my palate. It was salvaged by the parmigiano reggiano. While I didn’t try the tenderloin, it looked and smelled fantastic. I did try the rava dosa….vegetarian but very flavorful.
For dessert, my choice….deep breath….the twice baked chocolate cake…with a side of salted caramel ice cream. Very good.
Our wine was a nice local GSM blend from a newer micro winery….Xenolith Ventiners. The fruit is from the Rocks district of the Walla Walla Valley AVA which is becoming quite famous and well known for its unique Syrahs.
Probably the best service I’ve experienced….ask for Nikenji.