This refined neighborhood bistro offers food of the Tuscany region. Try the Peppered buffalo carpaccio with horseradish lemon aioli and fig fennel salsa, or the Shrimp and water chestnut dumplings with red miso syrup and sesame seaweed salsa, followed with Crispy Muscovy Duck with carmelized parsnip puree and apply mint slaw or Wood grilled salmon spirals with brandywine tomato water, crisy asagio tuile and sliced cerignola olives, and finish with the Lavender lemon panna cotta with mango mint coulis or Cinnamon sopapilla with wildflower honey. Atwaters is also known for its extensive wine selection. Sommelier Jim Biddle will assist you in choosing the perfect compliment to your meal from the list of 650 wines. The food is eclectic using locally grown ingredients with multi ethnic influences.
Architectural garnishes rise above personalized, intensely flavored fare.
The menu is seasonal and reliable, heavy on meats, fish and intense sauces. A six-course tasting menu is available. Decor is Columbia Gorge from the arid desert to the lush rain forest including Native American Art. Tuesday through Thursday simpler four-course meals are available and the restaurant is open Monday through Saturday. Don't miss pastry chef Susan Boulot's award-winning bread pudding and Chocolate Gourmandise.