Join us for an exclusive wine pairing dinner featuring Hill Family Wines.
The tasting will begin at 6:00 pm on Tuesday, March 1st.
Each guest will receive special wine pricing the night of the event.
Space is very limited – you won’t want to miss this special event!
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Leonetti Cellar, FIGGINS, Toil Oregon
For more than 40 years, the Figgins Family has been producing wines of consistently high quality at Leonetti Cellar which was bonded in 1977 by Founders Gary and Nancy Figgins. What started as Gary’s vision to make world-class wines in Walla Walla has turned out to be a true American success story. Today, Leonetti Cellar produces some of the most sought after wines in the world. Driven by the entrepreneurial spirit his parents instilled in him at a very young age and his quest for perfection, Chris Figgins, President & Winemaking Director, along with his sister, Amy, are leading the charge for the next generation of the critically acclaimed wine family at the helm of Figgins Family Wine Estates.
Chris Figgins, President & Winemaking Director
Chris Figgins is the President and Winemaking Director for Figgins Family Wine Estates (FFWE). Chris succeeds his parents, Gary, and Nancy Figgins, who founded Leonetti Cellar in 1977 – the oldest winery in Walla Walla. After growing up in the wine business, he officially joined Leonetti in 1996 post-graduation from Washington State University with a Horticulture degree. Chris assumed the position of head winemaker in 2001. In addition to running the day-to-day business and winemaking, Chris presides over all viticulture operations for FFWE, which includes seven distinct vineyard sites in the Walla Walla Valley AVA. To extend the FFWE experience further into wine and food Chris recently launched Toil Oregon, a small-production Willamette Valley Pinot Noir, and FIGGINS, a single-vineyard estate wine brand. Chris was instrumental in transforming Leonetti into an estate grown winery and is known industry-wide for consistently pushing the envelope viticulturally. A frequent public speaker, Chris loves to share his passion for sustainable farming and biological soil health.
Course 1 – Sauvignon Blanc
Bay Scallop Crudo, Citrus, Cucumber & Fresno Chilie Vinaigrette
Course 2 – Chardonnay Carly’s Cuvee
Unami Curred Egg Yolks, Smoked Salmon Chicharon, Frizzee Lettuce, Late Season Pear Vinaigrette, Marconi Almonds
Course 3 – Family Barrel Red Blend
Fennel Sorbet, Baked Meringue, Espresso Dust
Course 4 – Beau Terre Merlot
Brown Butter Cauliflower Agnolotti, Blackberry Garlic & Sage Pan Sauce
Course 5 – Napa Cabernet Sauvignon
Butter Cured Elk Tenderloin, 21 Day Butter Aged, Fingerling Potato Puree, White Truffle
NOTG – Late Harvest Wine
Smoked Duck Proscutto, White Chocolate, Orange Zest
If you are having any issues purchasing tickets, please feel free to call the restaurant at (406) 245-7477.
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In the late 1800s, towns and cities in the United States faced a common problem: the inconvenience of unpaved streets and the pervasive mud and odor that went with them. In 1900, everything changed: the buffalo block, a cheap, water-resistant, and nearly-indestructible brick, was developed. Soon, settlements across the country were paved with them, and Montana Avenue and the town of Billings were no exception.
Although buffalo block remnants are fewer and further between now that we’ve long since adopted asphalt paving methods, we unearthed plenty of buffalo blocks on the old patio and scattered throughout the building when we began our remodel of the Rex in 2018. And one day, while doing a walkthrough of the renovation, our granddaughter saw a brick and said, “Well, that would be a cool name for a restaurant!”
“Hmm,” we thought. “She has a point.”
Not just because of those old paving bricks, but also because “Buffalo Block” seemed to capture decades of history, harkening back to the days of Buffalo Bill and when the hotel bar went by the name of “Buffalo Bar.”
To make a long story short, the name sort of just stuck.
So cheers to a new legacy — while honoring our rich history.
Stop by and see what we’ve done with the place. Make a reservation now or just stop by and say hi.