Il Grasso

Incredible food, but it took over an hour to come out. They made up for it by bringing us free bread about 45 minutes in, by explaining it was the first busy night of the season, and by giving us a price discount, but by the time the food came I had a bad stomach ache and had lost my excitement for the place. Perhaps covid has complicated things, but having to order wine and food separately and then not knowing who to ask about the status of your order is frustrating. Also, the plates were disposable and my knife easily put a hole in it. For such a high-end (and expensive!) restaurant I would expect them to have figured out how to give good service and to have good-quality dishes. They could probably streamline the ordering system and just figure out what percentage goes to the winery and what goes to the restaurant.

The setting starts the experience - nestled in a vineyard with glistening patio lights hung from trees and a warm fire roaring in a pit.nnThe wine menu comes from one of the top wineries in famed Yakima County wine country. Sipping on a 2015 soft Cabernet - we chose the black angus tenderloin and a special offering of fire roasted tomahawk veal chop.nnAll of the dishes are cooked in a searing wood fired oven - reaching temperatures nearing 1000* F.nnThe wood fired crust perfectly compliments the medium rare buttery veal over perfectly seasoned potatoes and bright green asparagus with just the right crunch.nnTo end the meal we had a decadent flourless chocolate cake with smooth whipped cream and hazelnut crunch.nnIf you have a special occasion - or just want to taste the top tier of dining in Washington state...make the trip!

Tonight was wonderful. The food was awesome and so was the atmosphere! We will be back soon for sure!

I’ve gone to Il Grasso a couple times now. And each time it is amazing! The food is an experience. Easily one of, if not the, best restaurants in the area. Dare I say all of Washington? I highly recommend! No one leaves disappointed. The menu changes regularly. I am a fairly routine eater except here. I will eat anything these chefs create!

Lovely outdoor garden space. Food cooked outside pizza oven style. Lots of variety on the charcuterie plate. Nice duck with carrot purée. Salmon sando had nicely cooked fish but way to much focaccia. Drinks sourced from J Bells cellars include wine by glass & beer