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Restaurant Spotlight: The Marc Restaurant

Washington wines and farm-to-table fare are at the forefront of this Walla Walla wine-country dining destination
Photo by: the Marc Restaurant
At the Marc Restaurant, chef Grant Hinderliter pairs seasonal dishes, such as roasted salmon, with local wines.

Victoria Sadosky
Posted: April 27, 2017

Locally inspired modern American cuisine meets classic elegance at the Marc Restaurant, the dining room of the Marcus Whitman Hotel in the town of Walla Walla, Wash., gateway to eastern Washington’s wine country. Chef Grant Hinderliter showcases Pacific-Northwestern pride through his farm-to-table offerings, with seasonal dishes such as roasted carrot and ginger bisque with red wine caramel, snow crab and brie tortellini, and smoked pork belly with popcorn grits. The hotel’s grand atmosphere flows into the restaurant’s array of dining experiences. Guests can indulge at the formal chef’s table, sit in the dining room or relax in the Vineyard Lounge for light bites and wines by the glass. Wine director Dan McCaffrey's 270-selection Award of Excellence–winning wine program primarily showcases wines from Washington. Look to the Library Selections section for several special bottles from premier wineries in the Walla Walla and Columbia valleys, such as the Cayuse Syrah Armada Vineyard 2011 and L’Ecole No. 41 Apogee 2005 in magnum.

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