OUR WINTER CRAVINGS
written by Cara Strickland
This college-town pizza joint is using a special wheat to create its pizza dough. It’s called soft durum—a new kind of wheat from the lab at Washington State University. Topped with fresh ingredients, it’s light and soft.
200 NE KAMIAKAN PULLMAN
The smell will hit you before you walk in the door. Don’t miss Porter’s slow-cooked brisket (and you might need some banana pudding to go with it).
705 THE PARKWAY RICHLAND
1022 N COLUMBIA CENTER BLVD KENNEWICK
At Chelsea Farms, there’s always a varied selection of oysters fresh out of the sea to enjoy on the half-shell, depending on the season. The clam chowder makes a great accompaniment, especially for a cold day.
222 CAPITOL WAY N
Cider isn’t just sweet anymore! Let Tieton introduce you to the craft cider world with a variety of styles, including dry and hopped ciders, fruit ciders like apricot and cherry, and reserve ciders ready to tempt the most discerning palate.
619 WEST J STREET YAKIMA