The wine list isn't particularly extensive, but features a lot of excellent regional wines. Reservations are very limited because the restaurant can only seat 62 at a time, and it's often packed. The best times to go are Monday through Wednesday, because you're less likely to have to wait and the place isn't filled with weekend tourists who have come to town just to try the Windmill. The Windmill is nearly as well-known for its pies. Longtime waitress Jerry Kilgore and her daughter, Lori Bookwalter, bake the pies fresh every morning, and some sell out so quickly that many customers actually reserve a piece of pie when they first sit down to have dinner.
Customers can also get a whole pie to go, with a day's advance notice.
He also manages The Windmill. Kelly Barth, the kitchen manager and head cook, has 10 years' experience in restaurants in Seattle, where he attended culinary school. If you're having a late dinner, you probably won't have a chance of getting them.