Saffron Mediterranean Kitchen

"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

"This Mediterranean stunner is nestled in a delightfully restored building in downtown Walla Walla and led by Chris Ainsworth, who has been a semi-finalist for the James Beard Awards’ Best Chef in the Northwest six times. As you decide between Saffron’s luscious sharable appetizers like a meze plate and salt cod croquettes, don’t miss the kibbeh nayyeh, Lebanon’s quintessential comfort food consisting of raw ground lamb and a tantalizing mixture of spices. As for mains, the hanger steak will stick with you, its rich adobo marinade offset wonderfully by a tangy salsa. The wine cellar is fit for a king, showcasing a dazzling array of local, regional, and international wines, and a strong selection of aperitifs, digestifs, and small-batch cocktails complicates the decision-making process even further." - Teo Bicchieri