Walla Walla Restaurant "THE MARC" Named as one of America's 100 Best Wine Restaurants by Wine Enthusiast Magazine

WALLA WALLA, Wash., Sept. 3, 2013 /PRNewswire/ -- The Marc Restaurant and The Vineyard Lounge was named one of America's 100 Best Wine Restaurants in 2013 in the August issue of Wine Enthusiast Magazine. Located in the picturesque town of Walla Walla, in the heart of Washington's wine country, The Marc Restaurant appears on the Top 100 list alongside some of the most prestigious restaurants in the country.

(Photo: http://photos.prnewswire.com/prnh/20130903/SF72678)

"This is world-class dining in a completely unique setting," said Kyle Mussman, owner of the historic Marcus Whitman Hotel which houses The Marc Restaurant and The Vineyard Lounge. "In looking at the list, and the cities and towns represented, we are certainly one of the smallest destinations; it just goes to show what a wonderful thing we've created here in Walla Walla. We are truly honored to be a part of this impressive list of culinary leaders."

According to Wine Enthusiast Magazine, the restaurants included in this list meet specific qualifications, offering an outstanding selection of wines along with an innovative menu and detail-oriented service. The chosen restaurants exhibit a true passion for presenting extraordinary wine-and-food pairings. The editors of Wine Enthusiast Magazine highlight The Marc's inventive "Espresso Crusted Buffalo Carpaccio" paired with L'Ecole No 41 Winery's Estate Merlot from Walla Walla Valley as the restaurant's standout offering. Creating those perfect pairings is something James Beard recognized Executive Chef Antonio Campolio and the hotel's restaurant manager and sommelier Dan McCaffrey work together to perfect.

Wine Enthusiast Magazine further highlights The Marc's menu a "Modern American menu that offers a balanced marriage of wine- and Pacific Northwest-influenced cuisine." The Walla Walla restaurant features sophisticated fare that rotates based off what's in season and provides pairing suggestions from their expansive wine list that showcases the diverse wines from Washington State by offering wines from established wine makers to emerging vintners.

"We strive to provide our guests with the absolute best and freshest ingredients. Our farm and vineyard to table program allows us to create flavorful, fresh and sophisticated dishes that complement our valley's great wines," Executive Chef, Antonia Campolio said. "In addition, many of our offerings feature a molecular gastronomy style of cooking – one of my favorite methods to use in the kitchen."    

"Our goal is to provide our guests with not only a great meal, but an unforgettable dining experience," said sommelier Dan McCaffrey. "Selecting wines that enhance and harmonize with our Progressive American dining menu offers a balanced marriage of wine and Pacific Northwest-influenced cuisine. Some of my absolute favorites include Pleasant Valley Foie Gras paired with a 2010, Alexander the Grape, "Golden Grape," Semillon Ice Wine, Red Mountain, WA and a Saint Ignatius Buffalo Tenderloin paired with a 2006, Garrison Creek, Cabernet Sauvignon, Walla Walla Valley, WA."

Those looking to experience The Marc in a truly unique fashion have the opportunity to dine in the kitchen at the Chef's Table, where guests can witness Chef Campolio create their meal to their specifications. Diners at The Marc will find a featured monthly tasting menu with innovative wine pairings, one of the most comprehensive wine lists in town and suggested wine pairings on the dinner menu.

The Marc Restaurant opens daily at 5:30 p.m. Reservations are recommended by calling 509-525-2200. For more information about the list, please visit www.marcuswhitmanhotel.com.

SOURCE Marcus Whitman Hotel