Four new Fire & Vine properties opening in 2018

Restaurant openings


Four New Properties Join Fire & Vine Hospitality
New restaurant in Seattle’s Pike Place Market, three properties opening in Walla
Walla, Washington, El Gaucho culinary and farming updates, Inn at El Gaucho
renovation all coming in 2018

Seattle, WA – March 14, 2018 – Fire & Vine Hospitality today announced that it will open four new
properties in 2018 as the company marks the first year of the partnership between El Gaucho
Hospitality and James Beard Award-winning chef Jason Wilson. The team will open a stunning view
restaurant in Seattle’s Pike Place Market to showcase seasonal produce from Fire & Vine Hospitality’s
partnerships with Fall City Farms and Sound Sustainable Farms. Eritage resort and restaurant will begin operations in early May in Walla Walla, WA. Crossbuck Brewing and Walla Walla Steak Co. will open this spring in the historic Walla Walla train depot. Each of these new properties will be part of the Revelers Club loyalty program. The Inn at El Gaucho has also begun renovations and updates to each of the rooms in the 17-room luxury inn located above El Gaucho Seattle.

“We spent 2017 working to develop the vision for our team and the guest experience we want to create at each of our locations. We set the groundwork and now we have the ability and confidence to seek new challenges,” said Chad Mackay, CEO, Fire & Vine Hospitality. “Our next steps will include a mix of updates to our current brands, hospitality partnership opportunities and the creation of our own new concepts.”

“Our culinary teams have been collaborating and creating all year and we are excited to bring some
new ideas to the table at our existing restaurants and our new projects,” said Jason Wilson, culinary
director, Fire & Vine Hospitality. “Our inspiration comes from our connections with the people and
bounty provided by local farms, fields and waters.”

Pike Place Market, Seattle
Sweeping views of Elliott Bay and connections with Seattle’s Pike Place Market vendors and local
farming partners serve as inspiration for Fire & Vine Hospitality’s newest restaurant concept. Located at 2001 Western Avenue, the new project will benefit from the Pike Place Market expansion and
waterfront access enabled by the removal of the Seattle viaduct. The restaurant will occupy newly
created space along the western edge of the plaza, giving emphasis to the $8.3 million renovation of 
the building, and adding depth to the modern atmosphere of the neighborhood’s new retail mix.
Construction is scheduled to begin in June 2018 with an opening date in late summer. Designed by
Seattle-based architects, Skidmore Janette, the restaurant will showcase the dramatic Puget Sound view and embrace a variety of live fire elements including the unique indoor bonfire table. The main dining room and bar can seat 80 guests, outdoor seating for 48 and several private dining spaces which can be configured to host intimate and large gatherings.

Eritage, Walla Walla
Opening in May, 2018, Eritage is a tribute to the history, beauty and warmth of Washington’s farms and
vineyards. Beautifully located on 300 acres in the rolling fields of wheat and vineyards of Washington
wine country, Eritage is only minutes from downtown Walla Walla and its regional airport. Each of the
ten luxury suites opens to a patio or deck with expansive views of the Blue Mountains, rolling farmland
and a pristine man-made lake. Ten lakefront villas will open later in 2018. The Eritage restaurant menu is created by James Beard Award-winning chef Jason Wilson to reflect the area’s history and honor the farmers and providers of locally grown ingredients. Eritage was founded by Justin Wylie, owner and winemaker of Va Piano Vineyards with financial support from American Lending Center and
development management by Scott Knox. Fire & Vine Hospitality is responsible for resort services,
dining and operations. Terra Luthi is general manager and Deb J. Carter serves as events marketing

Walla Walla Steak Co. and Crossbuck Brewing, Walla Walla
For generations, the train depot has been Walla Walla’s front door and has been transformed into
Walla Walla Steak Co. and Crossbuck Brewing set to open in spring 2018. The culinary team led by
Executive Chef Chad Bostwick will prepare updated steakhouse classics and beer-friendly tap room fare over a custom charcoal grill and wood-fire oven. The outdoor patio with fire pits will provide a
gathering place for guests to connect. Private dining and celebrations are available in the dining room,
tap room, historic rail car or offsite with the mobile kitchen. Both properties are led by a team of
hospitality veterans and residents with deep local roots including Dan Thiessen, managing partner and
Steven Brack, head brewer and partner.
• Walla Walla Steak Co.: The warm and authentic hometown steakhouse pays tribute to classic
steakhouse dishes updated to highlight seasonal produce and featuring certified USDA Prime
and Choice Angus beef from Cattle Company Beef in Spokane, WA. The restaurant and bar
will be open for dinner and feature an extensive local wine list, creative craft cocktails and
Crossbuck beers.
• Crossbuck Brewing: Guests enjoy a front row seat to the entire brewing process where craft
beers are tapped directly from the tanks in view. A strong barrel-aged program rounds out the
range brewed with local hops and barley. Crossbuck offers innovative tasty beers, unmatched
service and adventurous collaboration with area wine and spirits makers. 

Fall City Farms and Sound Sustainable Farms
The Fire & Vine Hospitality sourcing philosophy has always been based on serving the very best
ingredients, with local and organic produce at the top of that list. In 2017, the company celebrated its
first harvest with Sound Sustainable Farms and will build on that program with a partnership with Fall
City Farms. The Fire & Vine culinary team has worked with both farms to plant a variety of fruits and
vegetables for each of the company’s Western Washington-based restaurants. Eritage, Crossbuck
Brewing and Walla Walla Steak Co. will work with Walla Walla-based farmers and ranchers.

The Inn at El Gaucho Renovation
Located above El Gaucho Seattle, the 17 rooms at the Inn at El Gaucho have begun an extensive
renovation. The architecture and design firm Skidmore Janette created a luxurious design scheme
which nods to the “retro-swank” history of the property with an elevated and modern touch. The
project began in March 2018 and will be completed by June.

About Fire & Vine Hospitality:
The team behind El Gaucho Hospitality, along with Chef Jason Wilson, operates as Fire & Vine
Hospitality. The partnership was designed to share strengths and create new opportunities for future
growth. The Fire & Vine Hospitality team is responsible for overall operational leadership, culinary
expertise and product sourcing, marketing and technology support for each of the properties in the
company: El Gaucho Seattle, Bellevue, Tacoma and Portland; AQUA by El Gaucho; The Inn at El
Gaucho, Miller’s Guild, The Lakehouse, Civility & Unrest, Eritage resort, Walla Walla Steak Co. and
Crossbuck Brewing. A new restaurant will open in summer 2018 in Seattle’s Pike Place Market. The
Revelers Club program is designed to show our gratitude for our guest’s loyalty and provide benefits at
each Fire & Vine property. Free to join, the Reveler Club shares birthday and anniversary gifts at each
level of the program and members receive points for every dollar spent.

Each Fire & Vine Hospitality property is unique to the community it serves but all share the following
• Service – We provide every guest with a unique, unparalleled experience. We revel in
celebrating lives.
• Quality - Our mission is to source the best in the world for our guests to enjoy. No excuses and
no compromise.
• Community – Building a strong community through financial giving and sharing time and
resources is a core company value.




Media Contact:

Beth Herrell Silverberg

Public Relations Director

Fire & Vine Hospitality