This museum is located within the one-square-mile military reservation that served as Fort Walla Walla from the 1850s to the early 1900s. Local history is told through a replica pioneer settlement complete with original buildings including a jail, barbershop, and railroad depot. The museum's exhibit halls are filled with displays featuring pre-industrial agriculture, pioneer life and military artifacts.
This former mission, built in 1836, is just seven miles west of the city. After more than a decade of living and working with the Cayuse Indians, the founders of the mission were killed by the Cayuse tribe, which then fueled a war. Demonstrations depicting pioneer life are staged each weekend and exhibits contain a collection of Native American cultural items and archeological artifacts.
Pioneer Park is Walla Walla's most historic park. Sitting on 58 acres, it features play equipment, sheltered picnic tables, a gazebo, a rose garden, and sports areas including baseball and soccer fields, volleyball areas, tennis courts, and biking and walking trails. Two large duck ponds and an aviary make this park a popular spot for animal-lovers, who come to feed the park's many ducks and birds.
Deeply rooted in the early history of the Walla Walla Valley and in its more recent past as a wine region, the well-known Bergevin family dates back to pioneers of this area's mid-nineteenth century.
Your Vacation to Washington Wine Country Just Got Easier - with the Taste and Tote program. Check your first case of wine free from Yakima, Tri-Cities/Pasco or Walla Walla on Alaska Airlines. Show your Alaska Airlines boarding pass for waived tasting fees at Bergevin Lane Vineyards.
Cordiner Hall is Whitman College's main auditorium. The building is used for commencement and convocation ceremonies, speeches, and concerts. Famous names, such as pianist George Winston, former Haiti President Jean Bertrand Aristide, and basketball legend Kareem Abdul-Jabbar have graced Cordiner Hall, and the auditorium's famous acoustics are popular with musicians of all styles, from alternative bands to the local Walla Walla symphony.
Mill Creek Brewpub is strategically positioned one block from the local Whitman College. The brewpub has been in operation for the past nine years. The 6,100 square foot free standing building, built from the ground up in June 1997, sits on a 13,000 square foot lot and features an outside patio and river-rock fireplace. The full service restaurant seats 159 people. Hard liquor, local wines and micro brewed beers have made this a very successful business.
Saffron Mediterranean Kitchen is a little slice of the Mediterranean, serving food inspired from the region while using local, seasonal and organic ingredients whenever possible. Inspired by their travels, Saffron reflects some of the staff's favorite aspects of food, service and atmosphere. From breads to flatbreads, pastas to cured meats and sausages, anything that can be made in-house will be done so at Saffron. The wine list is an eclectic and fun mix of both local and Mediterranean wines that are meant to pair well with their bold and full-flavored food. Make sure to leave any inhibitions at the door and bring an appetite for adventure. Salute!
T. Maccarone's is celebrated for its contemporary approach to authentic Italian cuisine. Opened in 2005 by Walla Walla native, Tom Maccarone, the restaurant serves cherished family recipes with an imaginative twist. House-made pastas, fresh local ingredients and a warm hospitality make guests feel right at home in the downtown hotspot. A full bar and extensive local wine list makes the upstairs lounge the perfect place to relax and enjoy the distinctive ambiance. The outside patio features lush plantings and bistro tables, ideal for alfresco dining in warmer months.
Food at the Whitehouse-Crawford is full flavored. Utilizing classic techniques and the highest quality ingredients allow for creativity, adventure and satisfaction. Since moving to Walla Walla, chef Jamie Guerin has worked with growers to broaden the spectrum of seasonal produce. The staff takes pride in buying directly from local producers, resulting in fresher results and a changing menu. Organic ingredients are chosen as often as possible and innovative vegetarian creations are always on the menu. All desserts are made in-house from ripe local fruits which complement each meal.