A Zest for Local Flavors
Written by Connie Adams
A popular winemaker hangout, Picazo 7Seventeen Restaurant & Wine Bar will satisfy your craving for local wines and fresh ingredients
Above: Chef Frank and Tricia Magaña, owners of Picazo 7Seventeen
As the nation’s second largest wine producer, it’s easy to imagine Washington sprouting wine bars like mushrooms. Frank and Tricia Magaña decided a few years ago it was time that Prosser had a wine bar of its own to feature local wineries. Naturally, the idea for Picazo 7Seventeen was hatched over a glass of wine or two.
The restaurant’s wine menu, along with many of their clientele, reads like a Who’s Who of Washington wineries, with some 80 wines from Yakima Valley and 20 more from Walla Walla and Woodinville. Drop in any day of the week and you’re likely to bump into a local winemaker.
“I like to shop the wine list and try all kinds,” says veteran winemaker Mike Hogue. “My wife and I eat here once or twice a week on average. They have about the best prime rib in the whole valley,” he adds. Hogue is such a fan that he held his father’s 90th birthday party at Picazo this year.
His wife, Dora Hogue, agrees wholeheartedly. “It’s so nice to have a restaurant like this in town. It reminds me of the fine dining restaurants in Seattle. Frank Magaña is a wonderful chef and the staff are excellent people.”
Showcasing Locally-Sourced Food and Wines
Magaña is expert at pairing local wines with fresh ingredients. “We’re in the heart of farm country,” he explains. “We get lamb, beef, produce, eggs, herbs, berries and more. All this is grown or raised minutes from our restaurant.” The food is local fare and Spanish flavors with a twist. Tapas and paellas are favorites at the restaurant, which frequently caters paella parties.
Locals Bud and Patsy Mercer of Mercer Estates Winery dine at Picazo several times a month. “I enjoy Chef Frank’s Tuscan chicken,” says Bud. “I encourage people to stop by for the good food. Frank does all the catering for us at our winery. Picazo 7Seventeen is a great place to experience Washington wines.”
Each month, Chef Frank Magaña features a different Prosser winery at the restaurant; you can order wines by the glass that would normally only be offered by the bottle. He also creates a special tasting menu, flights, and a monthly wine dinner event around the Winery of the Month.
Every Wednesday is Industry Night at Picazo’s, a popular draw for many winery employees because the restaurant allows guests to bring in their own wine bottles and waives any corkage fees. “We want them to try the food with their own wines and have them go back to the winery and talk about it,” explains Magaña. “All our events are intended to showcase the wine talent within 15 minutes of the restaurant and let people know what Washington wine is all about. We create menus that hold up to wines made right here.”
A Dream Takes Root
Back in 2006 when the Magaña’s dream began, the small town of Prosser (strategically located on Interstate 82 between Yakima and the Tri-Cities) seemed the perfect location for their wine bar. They saw the growing number of local wineries, and attractions such as Vintners Village just starting to take root. An executive chef for one of the largest catering firms in Tacoma at the time, Frank and his wife Tricia found a 100-year-old house in Prosser that seemed an ideal location—except for a no-sewer, no-water issue. They loved it, bought it, and then realized it was going to take too long to turn it into a restaurant so they made it their home. “Eventually, we’d still like to turn it into a restaurant,” says Tricia fondly.
Frank Magaña moved out from West Seattle in the spring of 2007 and began Picazo House Catering, using the kitchen at Alexandria Nicole Cellars. Picazo is Magaña’s mother’s maiden name. A month later, David Minick of Willow Crest Winery told him about another historical site in downtown Prosser. “One look and I knew what we had,” recalls Magaña. “I took pictures and emailed them to Tricia. Plus, this building was built around 1906, so it’s filled with historical charm.”
Over more wine, the interior was designed. They added a big kitchen, created a dining space, and moved the bar to the back. Barrel stays were used as wine racks above the bar and for the railing. As an added flair, they used cork flooring for the top of the bar.
Frank and Tricia Magaña recently celebrated the restaurant’s two-year anniversary. At a time when many restaurants are facing closures, their business is thriving. “We knew the winters would be tough,” says Magaña. “But the neighbors and local winery people have given us wonderful support,” says Magaña. Along with the wine bar and restaurant, they do a great deal of catering, especially at wineries around the area.
Next time you’re driving by Prosser, order up some tapas and be bold about trying a new wine. Or play it safe and enjoy one of your favorites. Either way you can’t miss at Picazo 7Seventeen.
