For the younger foodies 🧸
Our kitchen team loves whipping up these bear pancakes almost as much as our younger guests love eating them. We’re all about creating memories for every generation that walks through our doors. Grab the crayons, pour the syrup, and let the morning fun begin. We can't wait to see those smiles! #InternationalFamilyDay
Cheers to gourmet brunch and fresh-squeezed mimosas at Maple Counter 🤭
Our patio is open, the sun is shining, and our breakfast menu is calling your name! ✨
Your farm to table breakfast is served ✨
Available this spring season on our Fresh Sheet:
- The Strawberry Rhubarb Dutch Baby:
A delicious breakfast souffle filled with warm homemade and farm-fresh rhubarb and strawberry sauce.
- The Bacon & Asparagus Scramble:
Locally grown asparagus and crispy bacon scrambled with extra-sharp cheddar.
With Walla Walla Valley asparagus and rhubarb growing strong, now is the time to enjoy the best this season has to offer right here at Maple Counter! ✨
39 under 39 ✨️
Chef Fredno of the Maple Counter Cafe was nominated by the Walla Walla Union Bulletin as a 39 under 39!
Union Bulletin:
Jean-Fredno Occenac is the kind of person who can transform the fast-paced environment of a commercial kitchen into a place of inspiration.
For five years, Occenac has been doing just that at Maple Counter Cafe, where he is the kitchen manager and chef.
His story begins before that, though, and in kitchens in his homeland of Haiti and the neighboring Dominican Republic.
Occenac has worked in hospitality for 13 years.
In 2016, he obtained a student visa to pursue his dream: completing a culinary arts program in the U.S.
He learned English and studied culinary arts at Walla Walla Community College, graduating in 2018.
“What I enjoy the most about my work is the fast-paced, high-energy environment, and the satisfaction of leading a team to deliver exceptional food,” he said.
“I thrive on solving problems in real-time and building a cohesive team.”
He sees cooking as a blend of artistry, science and discipline.“
My connection to food is rooted in cultural heritage, childhood memories and the desire to build community by bringing people together,” he said.
“Food is seen as a way to share love, express care and connect with traditions.”
Rachel Nagler, the owner of Maple Counter, said with Occenac’s skills and compassion, he has been the restaurant’s rock through the pandemic and after.
"He has taken the opportunity he was given in his early 20s and multiplied it 10-fold, contributing his talents to the growth of Walla Walla’s food scene,” she said.
Available for a little bit longer ✨
✨ Raspberry-Lemon Bar French Toast:
Thick sliced French toast drizzled with house-made lemon curd, topped with homemade shortbread crumble, and served with our famous raspberry syrup - this is the perfect breakfast for this spring season!
✨ New - French Dip: In-house roasted beef, sliced thin and piled onto warm rustic French bread, dressed with homemade horseradish aioli and served with warm au jus for dipping. Load it up with sautéed mushrooms and melted Swiss for even more flavor.
Stop by Maple Counter Cafe and enjoy these incredible specials while they last!
From our kitchen to your table ✨
Slow-roasted beef is heated to temp in our house au jus and then carefully layered onto toasted rustic French bread.
With a swipe of our creamy horseradish aioli and optional add-ons like sautéed mushrooms and melty Swiss cheese, each step builds depth and flavor.
A side of warm au jus is the finishing touch, bringing everything together in every bite.
This delicious sandwich is crafted to order and available for March ✨
A closer look at what makes this seasonal dish so special ✨
Our Raspberry-Lemon Bar French Toast begins with a crucial process you might not expect: the shortbread crumble.
Made in-house, we mix, bake, and crumble it by hand to get that perfect buttery texture and just the right amount of sweetness.
Paired with thick-sliced French toast, our house-made lemon curd, and a pour of raspberry syrup, every element is crafted to bring out those fresh, spring-inspired flavors.
Available for a limited time this March - enjoy the care that goes into every bite at Maple Counter ✨
Your new go-to lunch: the French Dip ✨
Stacked with house-roasted beef, shaved thin and layered onto warm, crusty French bread, this sandwich brings bold, savory flavor in every bite.
A spread of our house-made horseradish aioli adds just the right kick to balance it all out.
Want to make it even better? Add sautéed mushrooms and melted Swiss, then dunk it into our rich, steamy au jus for the full experience.
It’s only here for March on our Fresh Sheet - enjoy one while you can! ✨
Spring flavors at Maple Counter ✨
Our Raspberry-Lemon Bar French Toast has returned, bringing bright, sweet, and citrusy goodness to your morning.
Thick-cut slices are topped with buttery shortbread crumble and finished with a drizzle of our house-made lemon curd for that perfect balance of sweet and refreshing.
Served with our signature raspberry syrup, this seasonal favorite tastes like sunshine in every bite.
Only here for March - grab the family and we'll see you here at Maple Counter ✨
Keeping a family's love for great food alive for generations ✨
Kory's (co-owner of Counter Side Burgers and Maple Counter Cafe) grandparents Henry and Ann owned a Dog 'n' Suds burger joint in Dolton, South Chicago!
The location where Kory's parents eventually met with his Dad working as a cook and his Mom as a roller waitress, this family business was the inspiration to many of our current family recipes and businesses including a Counter Side adaptation of our SOP fry sauce! ✨
Lovingly coined 'K-SOP' after Kory adapted the current classic fry sauce (SOP - Standard Operating Procedure) served at Maple Counter to fit the traditional burgers offered at Counter Side, so many of our recipes have lasted the test of time throughout generations!
The Dog 'n' Suds location was replaced in the 70's by Kory's grandparents new business, Nagler's Pancake House, where many of the current beloved Maple Counter recipes still originate from today! ✨
Even the Maple Counter sourdough starter was driven across the country in 1981 when Kory's parents opened The Oak Table Cafe in Sequim and then a batch was brought to Walla Walla when Maple Counter opened in 2011.
A photo of the Dog 'n' Suds location is still hanging today in Maple Counter Cafe reminding us every day how important family legacy is! ✨
Now available for a limited time at the Maple Counter: the French Dip! ✨
A new menu item, this lunch sandwich has already become a community favorite!
Made with in-house roast beef, sliced thin and piled onto warm rustic French bread, and dressed with homemade horseradish aioli, every bite is so good.
Even better yet, level up every bite with sautéed mushrooms and melted Swiss for even more flavor.
Extra delicious when dipped into our warm au jus and exactly what a day like today calls for, order a cold one alongside your French Dip and dig in!
This special is only available on our Fresh Sheet for the month of March - don't miss this chance to enjoy this special lunch item! ✨
March Specials ✨
Every month here at Maple Counter, we offer must-try specials available for a limited time!
✨ Raspberry-Lemon Bar French Toast:
Thick sliced French toast drizzled with house-made lemon curd, topped with homemade shortbread crumble, and served with our famous raspberry syrup - this is the perfect breakfast for this spring season!
✨ New - French Dip: In-house roasted beef, sliced thin and piled onto warm rustic French bread, dressed with homemade horseradish aioli and served with warm au jus for dipping. Load it up with sautéed mushrooms and melted Swiss for even more flavor.
Stop by Maple Counter Cafe this month and enjoy these incredible specials while they last!
