Whoop Café to Open WW Location
Partners are excited about downtown location and Fromagerie collaboration
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Whoopemup Hollow Café owners smile outside their current restaurant located on Waitsburg's Main Street. The partners will soon open an additional location in the heart of downtown Walla Walla.
WALLA WALLA – The owners of the popular Whoopemup Hollow Café on Waitsburg's Main Street have formally announced that they will be opening a second location at 113 East Main Street in Walla Walla, the space formerly occupied by the Green Spoon restaurant. Partner and dining room manager Ross Stevenson said they plan to open the Walla Walla location, featuring the same southern comfort food that their guests have come to expect, in early 2016.
The Walla Walla location will differ from the Waitsburg eatery, with the focus on a unique menu geared toward lunches, quick service and takeout. Plans also include a retail section stocked with southern kitchen staples and local, domestic, and international wines. One counter will be dedicated exclusively to cheese and other farm products from Dayton's Monteillet Fromagerie.
"We're still very much invested in our Waitsburg location, but when the opportunity to open a second location in the heart of Walla Walla's Main Street came up, we had to jump at it. Walla Walla is our biggest untapped market and we're very excited about having our own culinary vision included there," said Whoopemup pastry chef and managing partner, Valerie Mudry.
Stevenson said the owner-operated Whoopemup Hollow Café, with a menu that features "a northwest take on foods of the American South," opened its doors in May of 2005, knowing that, in a town of 1200 people, the restaurant would have to be a "destination" that offered something different.
"And now, with a second location, we're able to expand on those offerings. Partnering with the Monteillet Fromagerie, the valley's first homestead cheese facility, is one of those expansions," Stevens said.
"We've always featured the Monteillet's cheese on our menu and we're thrilled to be collaborating with them on this evolution of the Whoopemup," adds head chef and partner Bryant Bader.
Operating hours at the new location are still to be determined, but Stevenson says the focus on lunch service allows the opportunity for special evening events.
"We've learned to take an organic approach when developing new operating paradigms; starting small and allowing expansion to come naturally," Mudry said. "We're grateful to be able to continue sharing our version of southern hospitality with Waitsburg and now with Walla Walla," she added.
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