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FICTION @ J. BOOKWALTER

When John Bookwalter decided to open a full-service restaurant in J. Bookwalter’s Richland tasting room, the vision was simple and crystal clear – offer patrons an inspired, stylish dining experience that is intensely local.

That vision has driven Fiction@J.Bookwalter to become one of the nation’s best winery restaurants, according to national publications such as Food & Wine, USA Today and the Zagat Guide. Eater, a web site that critiques a national culinary scene, calls Fiction@J.Bookwalter one of the region’s ‘utterly essential’ restaurants.

The team at Fiction@J.Bookwalter, led by award-winning Executive Chef Francisco Mendoza, adheres a truly farm-to-table philosophy in sourcing ingredients from the Pacific Northwest. Waygu beef from Snake River farms, lamb from Upper Dry Creek Farm and fresh seafood from Pacific Seafood. Vibrant produce from the rich agricultural farmlands surrounding the Tri-Cities and micro-greens from the organic beds surrounding the winery.

The culinary results are spectacular and pair perfectly with the beautiful line-up of J.Bookwalter wines.