The Best Restaurants in the Willamette Valley, According to Winemakers
Enchiladas from Abuela’s Nuestra Cocina in McMinnville.
When dining in the Willamette Valley, you’ll encounter a good number of luxurious destination restaurants and James Beard Award–nominated chefs tucked among the picturesque tasting rooms and rolling vineyards. But when it comes to the winemakers themselves, dining in the Willamette Valley looks like a restorative burrito mid-harvest, a fat breakfast sandwich on the way to the cellar, pancakes with the family, a beer and a brat after work. If you’re heading to wine country and tasting menus aren’t your scene, follow the winemakers’ lead for hangover brunches and post–tasting tacos. —Brooke Jackson-Glidden
McMinnville
“The Fernandez family recently brought their long-loved restaurant to the heart of McMinnville, serving up heirloom recipes passed down from their abuelas—Julieta, Felicitas, Maria, Gloria, and Manuela. Don’t skip the enchiladas suizas or the mezcal margarita. It comes with the shaker!” —Remy Drabkin, winemaker, Remy Wines
McMinnville
“I dream about the breakfast sandwiches—especially the spicy one, with fresh jalapeños. The housemade English muffins make them really special. Pro tip: You can order them by the dozen if you call a day in advance.” —Jeanne Feldkamp, cofounder and co-winemaker, Corollary Wines
A BLT and a beer at Bellevue Country Store.
McMinnville
“It’s super low-key but absolutely clutch—killer homemade sandwiches. Nothing like it when you’ve been out all day scouting vineyards. The chicken-bacon-ranch is a personal favorite, but the brat’s just as good, especially with an ice-cold Coors Light.” —Noah Roberts, assistant winemaker, Nicolas-Jay
Carniceria Abastos, a Mexican supermarket, is also a strong stop for things like burritos and tamales.
Carniceria Abastos
Lafayette
“Nothing is more nourishing than a hearty burrito during harvest (or on a Tuesday) and they nail it—well layered so every bite is the same, and their signature chipotle sauce is epic. Veggie and meat options are both delicious. Top-notch little salsa bar. Chef’s kiss all around.” —Jess Arnold, associate winemaker, Soter Vineyards
Red Hills Market
Dundee
“It’s our go-to spot. We’re there so often they even named a kid’s breakfast special after my son, Max: the Max Stack. It’s three mini pancakes, fresh fruit, and bacon—his absolute favorite.” —Tracy Kendall, winemaker, Folly of Man
Carnitas-stuffed gorditas at Kopitos Cocina.
Newberg
“My favorite quick spot to stop in for lunch. It started as a food truck and now has a nice little café in Newberg. The owners are so welcoming. I love the carnitas gorditas with a glass of the unsweetened hibiscus iced tea.” —Kimberly Abrahams, winemaker, Archery Summit
Alchemist Jam and Bakery is a popular stop among tourists for jars of its artfully made preserves—locals often stop in for breakfast pastries and coffee.
McMinnville
“The Alchemist’s Jam cinnamon roll is my favorite thing ever. They’re made with sourdough, so they’ve got this perfect savory-sweet balance, and the texture is insanely good—soft, rich, and just the right amount of gooey.” —Morgan Beck, winemaker, Johan Vineyards
This combination gas station, restaurant, and taproom is a laid-back hang for many wine country workers.
Carlton
“Carlton Corners is a real one. Yeah, it’s technically a gas station, but it’s also where you’ll find the best Reuben in the valley—no question. Chicken tenders and tater tots with an ice-cold beer. Easy call.” —Matthew Perry, winemaker, Perry Colin
Newberg
“Former fine-dining chef starts a food truck with gourmet street food. Do those words even go together? They do at Dos Mundos. There are only hits on their menu: awesome tacos, burritos, and salads.” —Jay Boberg, cofounder, Nicolas-Jay
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