The Kitchen At Abeja - Walla Walla

A magical setting to eat an incredibly special dinner. Courses were perfectly curated, wine pairings were spot on and the food out of this world. Staff were exceptional; professional yet personable. Chef Jake and crew put together some of the best dishes I've ever eaten balancing savory, sweet and bitter creating beautiful bites. Highly recommended!!

Holy moly! So delicious! The night before we ate at Kinglet so we had pretty high expectations for another amazing meal and this did not disappoint. The property here is absolutely beautiful. One of the prettiest places in Walla Walla we visited. Our sever was super friendly, knowledgeable and down to earth and his wine pours were very generous and so appreciated. The food was out of this world amazing. Every single course we had was a bite of heaven. I was dying worth each bite. Would highly recommend anyone come here for an awesome culinary experience.

Intimate excellent fine dining. Dishes beautifully composed and well executed. Service lovely. Only complaint is some wine served not available for purchase.

My husband and I came here for the 5-course tasting menu. While the property was beautiful, the restaurant disappointed. The Dungeness crab and the heirloom tomato appetizers were not memorable. Served cold, it did not help with the freezing temps of the restaurant. I was wearing shorts and my husband had to grab me a blanket from the car since I was so cold. The meal started to improve with the sea bass, although the portion of fish was the size of the fork prongs. The Denver steak really redeemed the menu; it was so tender and had lots of different flavor profiles. I loved the accompanying vegetables too. We also thoroughly enjoyed the unique white chocolate tart. Not sure we'd come back for the restaurant but may try to book a stay at Abeja.

This restaurant just opened in July of 2021, and it's a bit hard to find until they add signage. It's not in the Inn at Abeja, but next to the winery. So when you go up the driveway and park you need to walk to the back and right. For a restaurant so newly opened, they are doing a lot of things right, and I'm pretty sure this is the most upscale dining experience in Walla Walla. The dining room is under the experienced direction of Tom Uberuaga. Winemakers Dan Wampfler and Amy Alvarez-Wampfler also visited our table. The tasting menu was created by Elodie Li, a young chef trained at Le Cordon Bleu in Seattle, and with Michelin experience in France. She also made a point of visiting diners' tables. Highlights of the tasting menu included a wonderfully complex Amuse Bouche of cherry tomatoes, and a stunning dessert with flavors of blood orange and Earl Grey. Chef Li notes she isn't a pastry chef, but she certainly could be! We also enjoyed the Tenderloin course, especially the oyster mushrooms in Cabernet jus. As one would expect of a brand new restaurant, there were a few missteps, but nothing major. The dining room was much too bright, but Tom indicated dimmers were already being installed. It is also a bit noisy, but that may be addressed with some softer floor treatments. Service needs a little polish, and some dishes would have been better served on warm plates, but overall everything was quite good. A wine pairing of Abeja wines is available and fairly priced, although a broader range of wines might find better matches with the food. Over all I would say this is a must -stop restaurant for all foodies visiting Walla Walla.