T. Maccarone's is celebrated for its contemporary approach to authentic Italian cuisine. Opened in 2005 by Walla Walla native, Tom Maccarone, the restaurant serves cherished family recipes with an imaginative twist. House-made pastas, fresh local ingredients and a warm hospitality make guests feel right at home in this downtown hotspot. A full bar and extensive local wine list makes the upstairs lounge the perfect place to relax and enjoy the distinctive ambiance.The outside patio features lush plantings and bistro tables, ideal for alfresco dining in warmer months.
T. Maccarone's is open Tuesday through Saturday for dinner beginning at 4pm, with a Friday lunch available from 11am to 4pm. Reservations are encouraged, but walk-ins are always welcome.
Tom Maccarone
Proprietor, Master of Ceremonies
If you’re looking for fun, look no further than Tom Maccarone. Growing up
in a large, Italian family in the Walla Walla valley, Tom learned at a very
early age the strong connections between food, wine, family and friends. Every
Sunday evening his entire family would gather around Grandma Maccarone’s dinner
table to break bread, taste Grandpa’s homemade wine and share love and laughter
over a homemade meal.
After living in Seattle for a number of years, Tom returned to Walla Walla in 2005 to be a part of the valley’s burgeoning food, wine and cultural scene. He opened T. Maccarone’s in November of that year and hasn’t looked back. Today, Tom is proud to be a member of the Walla Walla culinary community and enjoys introducing locals and visitors alike to the unique hospitality of this area.
With a passion for life, food and great people, Tom has created a dining experience like no other. It’s been said that people come to Walla Walla for the wine, but they come back to see Tom.
Jake Crenshaw
Executive Chef, Food Magician
Houdini has met his match. Serving as executive chef of T. Maccarone’s, Jake
Crenshaw oversees ongoing menu development, kitchen operations and performs
pure magic on every plate he touches. His inventive way with food centers
on fresh, local and sustainable ingredients prepared with imaginative style
and exceptional presentation.
Jake has spent more than thirteen years crafting his unique approach at a variety of fine dining establishments across the Western United States. Having moved to Walla Walla in 2006, he spent three years at The Marc Restaurant and Vineyard Lounge, in the famed Marcus Whitman Hotel. Prior to that, Crenshaw served as chef d’cuisine at Brasa, the four-star Mediterranean restaurant in Seattle’s Belltown district, as well as a host of other premier restaurants.