How to Have a Ball in Walla Walla | Eater Seattle
"At the uber-charming Brasserie Four, chef-owner Jamie Guerin keeps things country-style with French standards like daube d’agneau (red wine-braised lamb) and a poisson meunière using seasonal market fish. The downtown bistro also sports a carefully curated wine list, a rotating French cheese flight, seasonal oysters, and a steak frites with brandy–black pepper cream sauce that will leave you weak in the knees." - Stephanie Forrer
