welcome to hattaway's on alder
Inspired by the local ingredients of the Pacific Northwest, Hattaway’s on Alder brings the cooking traditions of the Southeast and rural America to downtown Walla Walla, Washington. Honest food with the charm of Southern hospitality.
Make a reservation or pop in. Either way, we'd love to see you.
come visit
125 w. alder st., walla walla, wa
For more information on dietary restrictions including vegan and vegetarian, please ask your server. An 20% service charge will be added to groups of 6 or more and may be added for tabs left open and credit cards left unsigned. Outside cakes are welcome for celebrations, however there is a $4 per person cake cutting fee. * consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. ** items prepared using peanuts or peanut oil *** sesame seed
we’d love to see you
“The wine list is a saavy, eclectic collection of about 120 wines…”
Tim Fish profiles Hattaway’s on Alder in “Wandering Walla Walla” which appears in the September 2019 issue. Wine Spectator’s online content is only accessible through a paid subscription. If you don’t have one, we have a few copies in the restaurant you can flip through!
“Think smoky pimento cheese spread made with Seattle-based Beecher’s Flagship.”
Following Dunham Cellars winemaker Robert Campisi’s recommendations, Leslie Kelly explores Walla Walla. Check out the details of her day trip here.
restaurant guru NAMES HATTAWAY’S “2020 best restaurant in walla walla”
Check out the full write up here.
“Even the wait staff offers Southern charm…”
Dishing is a “food-lover’s guide to great dining around Jackson Hole and Teton Valley.” Their winter 2020 edition of the magazine features an article appropriately titled “Walla Walla: Will Travel for Food” which highlights Hattaway’s on Alder! Jump to page 99 to read the full story.
“Hattaway's is one of those places that's perfect for drinks with co-workers after work, yet at the same time would make an incredible anniversary dinner with the love of your life.”
Check out what Maple + Main has to say about Hattaway’s on Alder in their Walla Walla City Guide.
“Hattaway's On Alder Serves a Southern Twist
on Northwest Fare in Walla Walla”
Check out Nick Wise’s write up for Discover Walla Walla about his first experience at Hattaway’s on Alder.
Nick Wise was born in NYC in 1969 and moved with his family to the UK when he was two. After graduating from Tufts University, he began writing books on popular culture and earned a bachelors in wine at the Wine and Spirit Education Trust in London, all the while working with various historic English wine and spirit companies including John Armit and Fuller, Smith and Turner. He is the author of four books on wine and a contributor to Decanter and Wine Magazine. Read his blog at wiseonwine.com. Follow Nick and his wife, Julie, on Instagram at @wiseonwine.
big green egg culinary partner
While the Big Green Egg is widely known as The Ultimate Cooking Experience for backyard cooks and grilling aficionados, the EGG has also become an invaluable “tool of the trade” for top chefs in some of the most acclaimed restaurants around the world.
We're honored to be recognized as one of Big Green Egg's Culinary Partners.
Richard & lindsay hattaway
Inspired by the local ingredients of the Pacific Northwest, Hattaway’s on Alder brings the cooking traditions of the Southeast and rural America to downtown Walla Walla, Washington. Honest food with the charm of Southern hospitality. Comfortable and refined yet casual, Hattaway’s on Alder embodies the vibe of the city with an emphasis on house cured and braised meats, charcuterie and local seafood prepared in the techniques of the new south. Hattaway’s on Alder brings southern cooking traditions such as Gullah, low country and Daufuskie and incorporates them with the unequaled local ingredients of the Pacific Northwest to create a unique and truly unforgettable experience.
Hattaway’s on Alder’s executive chef and owner, Chef Richard Hattaway, has spent two decades in the top kitchens in the Southeast honing his craft and creating simple, fresh food. General Manager and owner Lindsay Hattaway has experience in both sides of the restaurant industry. She has thrived in the kitchen, while also excelling on the business and management side, which is her true passion. Both Lindsay and Richard are southern natives that have a passion and love for food and beverage, the restaurant industry, and the Pacific NW.
Carlos Chew-mendez
Pacific Northwest native Carlos Chew-Mendez grew up with a love for food and what the region has to offer. Growing up in Vancouver, WA, his earliest memories are of cooking in the kitchen with his mother. From an early age, he has had a passion for cooking. When he settled in Walla Walla he continued cooking and graduated from the WWCC Culinary Program. Working in the local restaurant scene, he excelled in everything from fine dining to quick service to catering. Carlos joined the Hattaway’s team in 2018, shortly after opening and quickly adapted to Hattaway’s southern roots cooking and techniques. As Chef de Cuisine, he is involved in all aspects of menu design and sourcing local ingredients. When Carlos isn’t leading the kitchen at Hattaway’s, he can be found watching the Seahawks, spending time with his dogs and cooking with friends.