5 /5 Ms May: In a town known for its fine wines and small-town charm, Hattaways on Alder brings something unexpected — a taste of the South polished with Northwest finesse. Tucked just off Walla Wallas main drag, the restaurant hums with the low, steady confidence of a kitchen that knows exactly who it is and what it wants to say.
The evening begins with a plate of Frog Hollow tomato salad, a vibrant ode to late summer - thick slices of sun-warmed heirloom tomatoes glistening with olive oil, finished with just enough salt and herbs to let their natural sweetness sing. Alongside, the sweet corn beignets arrive like little golden clouds, crisp on the outside and tender within, served with a touch of honey butter that walks the line between indulgent and irresistible.
Salads here are far from an afterthought.
The celery Parmesan salad is a masterclass in restraint - cool, crisp ribbons of celery tossed with shards of nutty cheese and a whisper of lemon, refreshing the palate between bites.
For mains, the pan-seared halibut cheeks prove why this humble cut deserves star billing. Delicately caramelized, the fish yields to the fork with buttery softness, resting on a bed of seasonal vegetables that taste as though they were harvested that morning. The chicken & grits, meanwhile, is Southern comfort at its most elevated - perfectly fried chicken paired with creamy, stone-ground grits that soak up a savory jus with soulful abandon.
And just when you think you cant manage another bite, dessert arrives: the Deschutes Black Butte Porter bread pudding. Dense, dark, and lush with malty richness, its the kind of sweet ending that makes you linger long after the plates have been cleared — a quiet, contemplative finish to a meal that feels deeply rooted yet refreshingly modern.
At Hattaways, hospitality isnt just a gesture; its a rhythm — one that invites you to slow down, savor, and be reminded that good food, when made with heart, always tells a story.
