An eclectic menu with items inspired by years of travel makes its home in a renovated Jackpot gas station on East Main St. The original walk-in refrigerator is stocked with everything from pineapples to bottles of bubbly, its glass panes frosted, allowing customers to catch a glimpse of staff members walking back and forth between it and the kitchen.
This afternoon, I met up with owner Michelle Adams for a chat about the story behind Bacon & Eggs and the restaurant’s strong support of the local community. Bacon & Eggs is a locavore operation, dedicated to using as many local products and ingredients as possible.
“The Walla Walla valley has so many incredible local things that I feel are almost untapped. If you hop on for the ride, it’s kind of amazing.”
Adams and her partner Michelle Giannunzio moved to Walla Walla from Seattle. They first visited the area in 2006 on a weekend wine tasting trip, and, like many of the small town’s transplants (myself included), instantly fell in love.
According to Adams, opening a restaurant in Walla Walla was “intuitive.” Giannunzio has been whipping up delicious dishes in the kitchen for 25 years, and Adams has worked in the restaurant business for 15.
“We wrote a list down while we were clear-headed of the things that we had to have. And she and I both took, from all of the restaurants we’ve worked in, our top 10 favorite things and our top 10 least favorite things.”
After the move, the two did their fair share of market research before opening the restaurant in December of 2011.
“We spent two years learning the clientele. I worked at T. Macarones and [Giannunzio] was at Brasserie 4. It was actually, for us, in hindsight, the best thing we could have ever done. We spent two years getting to know the people we were about to serve.”
Every aspect of the Bacon & Eggs, from the friendly waitstaff, to the large open window into the kitchen, to the steaming mugs of Stumptown Coffee, fosters the same sense of community on which the restaurant thrives.
“We want you to really see where your food is coming from. It’s a relationship that we really like.”
The couple’s commitment to hospitality and many of Bacon & Eggs’ gourmet menu items have roots in Mexico, through which Adams and Giannunzio have extensively traveled. Signature dishes include the migas (a scramble of chiles, tortilla and pico de gallo), huevos con chorizo, and an authentic huevos rancheros.
“We love a little spice in things, or a little something unexpected.”
And for an extra kick, add a dash of hot sauce to your meal (there’s a wide selection available on the rack next to the kitchen) or complement it with a breakfast cocktail.
“Try a Bloody Mary or some nice spicy tequila with a chorizo scramble. It really is a good pairing.”
Bacon & Eggs is located at 503 E. Main St. and is open Thursday through Tuesday, 8 a.m. – 2 p.m.