The Black Cypress

09/07/2026

SOLD OUT!

Our September 30 Winemaker Dinner with L’Ecole No 41 is officially sold out!

Thank you to everyone who reserved a seat. We can’t wait to share an incredible evening of wine, food, and great company with you.

If you missed this one, stay tuned for what’s next at The Black Cypress.

09/03/2026

A Storied Place. A Continuing Story.

For more than a century, 215 E. Main Street has been part of the story of downtown Pullman.

Known historically as the Webb Block, the building dates to the late 19th century and was part of the brick commercial core that emerged following the 1890 fire. Over the years, its spaces have been home to businesses, offices, restaurants, shops, and gathering places. The building even housed the Pullman Herald in its early years.

And today, the story continues.

At The Black Cypress, we believe a great restaurant should be more than a place to eat. It should be a place where people come together. Where conversations stretch a little longer, celebrations are shared, old friends reconnect, and new memories are made.

The building has welcomed the Pullman community for generations.

We're proud to carry that tradition forward, one table at a time.

Come join us at 215 E. Main Street and become part of the story. 🖤

09/01/2026

An Evening with L'Ecole

We are thrilled to welcome L'Ecole to The Black Cypress for a very special Winemaker's Dinner on Wednesday, September 30.

L'Ecole is one of Washington's most respected wineries, and we're bringing their exceptional wines together with a specially crafted menu from Executive Chef Jeremy Taisey.

Each course will be thoughtfully paired with L'Ecole wines, creating an evening designed to showcase the connection between great food, great wine, and the people who bring them together.

Wednesday, September 30
The Black Cypress
Limited seating available

Join us for an unforgettable evening celebrating one of Washington's premier wineries.

Reservations are required. Reserve your seats today.
theblackcypress.com

Join us at The Black Cypress for an evening celebrating the wines and legacy of L’Ecole No 41, one of Washington State’s most respected and historic wineries. Founded in 1983 in the historic Frenchtown Schoolhouse in Walla Walla Valley, L’Ecole No 41 was the third winery established in the Wal...

08/18/2026

August Supper Club is ready to head home.

Today, our August Table22 members are picking up their four-course experience, thoughtfully prepared by our kitchen to enjoy around your own table.

This month’s menu includes:

• Roasted Carrot Hummus with house-made pickles
• Radicchio Salad with balsamic & blue cheese
• Kima Pasta
• Seasonal Stone Fruit Tart

From our kitchen to your table, we hope you enjoy every bite.

And if you missed August, you can sign up for September’s dinner now. Deadline is August 31st.

08/12/2026

CHEF’S CUT | TODAY

Tonight’s Chef’s Cut is a Wagyu Bavette, served with kimchi greens, pickled apples, and a tamarind gastrique.

Rich, deeply beefy, and beautifully marbled, balanced by bright acidity, spice, and a touch of sweetness.

Available in select-sized cuts only. When they’re gone, they’re gone.

08/09/2026

This week on Lily’s Lens…

https://www.instagram.com/reel/DbwY3qbhFTY/?igsh=cGJyemllYmh3c2sx

08/09/2026

Pullman is getting busy again, and we couldn’t be happier.

As students return to the Palouse, reservations at The Black Cypress are picking up. If you’re planning dinner, reservations are highly encouraged, especially on weekends and for larger parties.

Come enjoy great food, amazing drinks, and warm hospitality.

We’ll see you at the table. 🥂

08/08/2026

The art of a tasting menu is in the details.

A quick look inside the kitchen during Adrift, Chef Jeremy Taisey’s first tasting menu at The Black Cypress.

While our guests experienced five beautifully composed courses, our culinary team was working behind the scenes to make sure every plate was executed exactly as Jeremy envisioned it.

Precision. Timing. Teamwork.

That’s what it takes to create an exceptional dining experience.

And this was only the beginning.