Steakhouse, brewery retain charm of historic schoolhouse

Dan Thiessen, owner and managing partner of Walla Walla Steak Co. & Crossbuck Brewing, said they chose the old schoolhouse for its history and location in wine country. He also factored in the timeless brick building as well as support from the local community.  

“Our attire is boots and jeans,” Thiessen said. 

Thiessen grew up on a cattle ranch in southeastern Washington, he said, which contributed to his “small town country boy” hospitality approach.

According to a press release from Walla Walla Steak Co., the old schoolhouse was originally built in 1909. The building sat empty for more than a decade before they purchased and began to renovate it.  

It took a year and a half of renovations to finally open, Thiessen said. 

The historic Woodinville Schoolhouse has undergone a complete transformation on the inside, he said. However, some items were refurbished to be included in the restored building.  

For instance, the old bookshelf doors now serve as room dividers and windows into the private dining spaces. Meanwhile, the radiators “that once warmed the classrooms” are now used to “ornament the merchandise display,” the release states.  

The brick and rustic wood interiors remain on the outside, the release said.  

Since opening in Walla Walla, the steakhouse and taproom was awarded for its NoPac IPA in the 2019 Great American Beer Festival Awards.   

“It’s one of the largest beer competitions in the country and it's a big category,” said Thiessen.  

Walla Walla Steak Co. & Crossbuck Brewing was also declared one of the top 100 wine restaurants in Wine Enthusiast magazine in 2019, according to the press release.  

Thiessen said the restaurant offers an extensive wine selection that includes many Northwest wines as well as “obscure and international offerings.” The diverse wine selection allows customers to explore various styles and unique tastes by the glass offering, he said. 

“We're excited to offer our [sparkling wine] lineup from Yellowhawk Resort,” said Thiessen. 

He said Crossbuck only brews its beer onsite in Walla Walla. As a result, the Woodinville location offers 24 taps with 10 Crossbuck beers on draft and 14 taps dedicated to other local and national breweries. 

Thiessen said a few steakhouse classics are scallops on a half shell, Dungeness crab cakes and tenderloin Diablo.  

“We don't do that tomahawk steak because I don't believe in charging somebody a bunch of money for a bone that's going to go home to their dog,” Thiessen said.  

Instead, they serve the Hatchet steak for two, which is carved tableside.  

Executive Chef Adam Reece said he created several dishes unique to the Woodinville location. For example: the watermelon and watercress salad with spruce tips and pickled blackberries as well as hearth-roasted King Salmon on cedar with a stone fruit relish.

He is constantly experimenting with new dishes whenever inspiration strikes, he said.  

When creating dishes, Reece said, it’s important to “keep it simple and let the ingredients speak for themselves.”  

Reece said he was drawn to Walla Walla Steak Co. & Crossbuck Brewing because of the genuine hospitality, experienced restaurant group and beautiful location in Woodinville. 

“It's like a movie. I mean, it's beautiful out here,” Reece said. 

Reece has been in the industry for 20 years and grew up in the southern end of Hood Canal, Wash. 

He gained his culinary skills through working with a variety of people, he said. In the kitchen, he was immersed in “different flavors and cultures” that can’t be learned in school, he said. 

Reece said the restaurant has a “different feeling and atmosphere” that makes each person feel like they are part of a family.  

Thiessen plans to open other locations in the Northwest, he said. However, he admits it’s unlikely he’ll find another historic brick building situated in wine country, which makes the Woodinville and Walla Walla locations so unique. 

In Woodinville, he is excited to add a weekend brunch menu and launch the catering operation in the future. 

“We look forward to being an integral part of the community here,” Thiessen said. 

To check out the menu and make reservations, visit wwsteakco.com.