With a stay at Red Lion Hotel Columbia Center Kennewick in Kennewick, you'll be in the business district and minutes from Columbia Center Mall and Three Rivers Convention Center. This hotel is within close proximity of Toyota Center and Badger Mountain Vineyard.
Make yourself at home in one of the 162 air-conditioned guestrooms. Your pillowtop bed comes with triple sheeting. Complimentary wireless Internet access keeps you connected, and satellite programming is available for your entertainment. Private bathrooms with shower/tub combinations feature designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
DonÃât miss out on recreational opportunities including a fitness facility and a seasonal outdoor pool. Additional amenities include complimentary wireless Internet access, concierge services, and a television in the lobby.
Enjoy a satisfying meal at a restaurant serving guests of Red Lion Hotel Columbia Center Kennewick. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include business services, audiovisual equipment, and express check-out. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and banquet facilities. A roundtrip airport shuttle is provided at no charge.
SONIC is the largest chain of drive-in restaurants in America. With modest roots as a hamburger and root beer stand founded in 1953 in Shawnee, Okla., called Top Hat Drive-In, the name was changed to SONIC in 1959. The first drive-in to adopt the SONIC name is still serving customers in Stillwater, Okla. and today the chain
Here's the thing about Famous Dave: he wasn't always famous. Dave Anderson inherited his passion for barbecue from his father, a humble construction worker who knew where to find the best barbecue on Chicago's street corners. In 1994, Dave opened his first barbecue shack in Hayward, Wisconsin, and before long, the shack was attracting 5,000 customers weekly?a momentous feat considering Hayward had a population of 1,800. Dave's lifelong pursuit of barbecue perfection had certainly paid off. It gave him a new life's work to be proud of. And, of course, a new first name to put on his passport.
With locations now spread across the U.S., Canada, and even Puerto Rico, Famous Dave's has become a revelation for barbecue fans. It has earned more than 700 awards, including first-place honors for its ribs, wings, and sauces. Most of these awards have Famous Dave's cooking process to thank. For every batch, pitmasters hand-rub high-quality cuts and cook them for hours at a time in live-wood smokers, taking care to not disturb the dragons napping between the logs. For Famous Dave's renowned ribs, the process has an extra step after the smoker, as each rack gets tossed on a grill to caramelize the sauces before serving.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.
Kestrel Vintners' two 80-acre vineyard sites furnish wines culled from a collection of dark, rich reds and crisp, fruity whites—all created and housed within the 15,000-square-foot winery ziggurat. Inside the tasting rooms, guests can sip on an evolving selection of six samplings, with offerings that may include the Lady in Red 9th Edition blend, juxtaposing dark, fruity flavors with rich spice and cedar, or the bright and citrusy 2009 Falcon Series sauvignon blanc. Drinkables are paired with a charcuterie plate, featuring a selection of cheese and cured meats arranged to resemble Italy's boot kicking a giant meatball. Visitors will take home two souvenir glasses to commemorate their grape-fueled adventure, and will receive 20% off any wines available for purchase at the time of their visit.
Passed over by glaciers thousands of years ago, the soils where Patit Creek Cellars' grapes thrive are rich with minerals that imbue an unmistakable depth to the final product. Winemaker Joe Forest works with these locally-sourced grapes from crush to bottling, resulting in a finished product in styles from Riesling to Merlot. Over the years, Patit has expanded to offer a variety of places for curious oenophiles to sample their wines, including a 6,000-square-foot tasting room in Walla Walla.