How to Have a Ball in Walla Walla | Eater Seattle
"Mediterranean meets Pacific Northwest at Saffron in its creative flatbreads, salads, and pastas, inspired by chef-owner Chris Ainsworth’s travels. Ainsworth, a six-time James Beard Award semfinalist for Best Chef: Northwest, and his wife, Island, work closely with winemakers across the world to cultivate a wine list that could hold its own in any major metropolis. Standouts include gözleme flatbread stuffed with lamb sausage and za’atar, Levantine salep pudding with cinnamon and orange blossom, and nettle gramigna with Blue Valley Meats bison ragù, pancetta, ramps, and Parmigiano-Reggiano." - Stephanie Forrer
