Bin No. 20 Wine Bar & Restaurant

They really need to learn what the temperature of beer should be, the taps are running forty degrees or higher which makes for a miserable Stella. They also stock the bottled beer warm so if it was not stocked twenty four hours earlier then your in for a rude surprise.

Excellent food, service and experience. Had Calamari, L’Ecole Merlot wine, Rib Eye steak and Banana Foster for dessert.

We went for their Christmas Buffet
A little Mr Jackyl and Dr Hyde…
Lets start with the good…
The food — rated 5 stars
A wonderful selection to start — lots of seafood, shellfish and small sides. All the stuff my wife loves! Started great!
The buffet
WOW
OK so i am a meat and potato guy… This wowed me and my wife was pretty happy as well
Roast beef — the carver had a selection of beef from what appeared to be medium to well done — all VERY tender — loved it, and a great carver
Ham — beautifully cooked
Turkey, Salmon, Pork Loin and Prime Rib,
Great mashed potatoes and sausage stuffing…
Nice sides
Desert
A selection of sweet deserts, pecan and pumpkin pie…
Only area I felt could have been better — more pies!
Both of us loved it! Great kitchen and chef to have this put together
So no the bad — 3 stars
Trying to make a reservation took three different phone calls
Get there, the hosts/​seaters argued over where to seat us… VERY disorganized
Service — OK… glad it was a buffet though
Paying — FAIL — didn’t get a check, back to the seaters… Back to a different pay station in the middle of the buffet that would normally be a coffee shop — VERY DISORGANIZED. Probably had people walking out without paying
Overall a beautiful lunch, slightly marred by disorganization at the front of the house
My wife loved the hotel lobby — the restaurant is in the Red Lion

Food is merely OK. Service is bad. I think they have only one busboy, one waiter, and one bartender for the whole dinner period. Food was bland and not worth the cost. I stayed at the Red Lion while dining at Bin20.

We stayed at the Pasco Red Lion because it had a restaurant and bar. Unfortunately on a Sunday night the management feels one waiter/​bartender and one kitchen employee are enough to run the place. They weren’t. The waiter did his best but was working under difficult conditions. He couldn’t handle everything. I suppose kitchen employee had the same problem. Result: we waited to be told we couldn’t be seated yet, we then waited to be seated, we then waited to order drinks, we then waited to find our first two wine choices were out, we then waited to order, we waited for food that wasn’t good. This was a management strategy to save money at customer expense. Might be better other days.

A totally delicious dinner, great wine, great wait staff, a really nice place to go for dinner. Check it out… worth the price and you will not be disappointed. Oh, check out the bread and dips all made on site.

This place is great, if your in the Tri Cities area and want a chill place to hang, hang here. Good drinks (nice pour) and good food. Recommend the burgers, tasty. Best in the Airport area, check it out…

Wine selection is surprising nice and service was good. Food was ok, comme ci comme ca. The weirdest thing though is the atmosphere. No music. It was eerily, pin-​drop quiet… extremely uncomfortable.

I stay at the red lion all the time when I’m in town for work and I have had to eat here a few times. It is horrible food.
Everything is bland, insanely over priced and usually cooked way beyond having any juiciness left.
I would not suggest eating here!

Much better now that they have a new chef. Steaks are ok and the chicken dishes are super salty. The bin 20 salad is pretty decent. Service is pretty decent but don’t expect a quick meal.

So I’ve never gone to a hotel just to eat at the restaurant, because frankly, most hotel restaurants are pretty weak… but this one was a pleasant surprise.
Got here early and were the first ones to the dining room. The service was paced, but I’m ok with that. The ambiance is nice, and when I go for a nice meal, I like to spend some time and enjoy my courses. I guess the waitress could’ve been a little more on the spot, but nothing to complain about.
On to the food… this was arguably the best food I’ve had in the tri-​cities (so I’m saying its better than Anthony’s or Cedars… man this place has weak dining options!) We got a wedge and a Caprese (sp?) salad. Both were very good with quality ingredients.
For dinner the wife got meatloaf (I know, but she wasn’t hungry enough to go for a spendy steak) and I got a chop. She said the meatloaf was great for a restaurant (mom is always better) and better yet, the loaf was $ 12. The chop was a 9 out of 10. French cut, perfectly moist, with a really good apple bourbon sauce. I love a good chop, and I finally found one in town.
The one extra-​ordinary feature of the chef was the plating. It was about as well planned and laid out as you will find anywhere… clearly the kitchen staff knows what they are up to back there.
I’m surprised to see the bad experiences others have had here… but the tip up above that they got a new chef may be the reason why there is so much disparity between what I experienced and the others report.
The crowd was extremely light here, so I reccomend you drop in sometime and grab a table. The prices are at the upper levels found in the area, but for me, they were worth it.

New chef Charles Reed is an amazing talent and has elevated the food at this place to one of the best in the Tri-​Cities — Winemakers dinners are amazing!!!

This place just release a new Spring Menu and i enjoy the fact that all of thier fish is FRESH and never frozen. The dessert menu is only $ 4.95! They have a happy hour that is from 4pm to 7pm where all of the apps are half priced and they feature $ 5 martinis and glasses of Wine. They have couches and a leisure area up in the wine bar for small get togethers and they also have an outdoor patio. Great place to have dinner! and by the way, they dont give you one of thos annoying beepers to wait in line with.

So I am going to be a huge food and wine snob here, but really, hear me out. I call about three or four days ahead to make a reservation. Not only do I get an answering machine telling me that they are «busy» but I am told to leave my reservation request and someone will get back to me «shortly.» I gave all the pertinent info: name, date, phone number and asked that I get a call back asap regarding two separate reservation times as I was trying to plan dinner around the movie I was going to. NO ONE EVER CALLED ME BACK!
My husband (who has been here more then I) said we should just wing it and go regardless. The place was dead on a Saturday night, that should have been a warning! So we attempt to snuggle up into a quiet U shaped booth, to find that all the previous dinner crumbs and dust have been swept in between us; needless to say, we sat across from each other instead.
The majority of the food was okay to mediocre. My husbands «french onion soup» was questionable (was it french onion soup or just chicken broth with cheese) and my chicken was dry. The prices are outrageous for the offerings and the area (I have had cheaper gourmet dinners in San Francisco, Napa and even on the central coast of california).
The waiter was a really sweet guy but had almost zero wine knowledge. Now I wouldnt usually rate this but since the place is called Bin 20 and all its advertisements in the tri-​cities say «classy wine bar meats gourmet steak house» and there are wine barrelheads, wine posters and wine bottles everywhere, I think it needs to be noted. The waiter told us that one of the grapes in our white blend was a «rose grape» (note, no such thing as a rose grape), when he removed the cork from our wine he smelled it and then put it in his pocket, never offering it to us and he put the wine bottle between his legs to open it??? I seriously thought about calling the place to see if I could do a wine education class for their staff as this was embarrasing.

This place is located in the Pasco Red Lion motel, and used to be their hotel restaurant/​brunch area. A few years ago, they decided to go a little more upscale, and turned it into a wine bar, and then later added a dinner menu.
The menu’s not huge… just a couple widely spaced pages of chicken, a few steaks, pasta, and some other pretty standard fare. The wine list is actually bigger than the menu, as it should be I suppose.
When I was there, the service was quite good… although since there were only 2 tables occupied, it probably wasn’t that difficult. Their kitchen works at a slightly longer than average clip, but wasn’t intolerably slow. My steak — the porterhouse — was… OK. Prepared just about right, but without much flavor. The people that were with me agreed, it was nothing special. Entrees are a bit on the pricy side, and come with no extras — salads cost an extra $ 7. The vegetables that came with my steak were actually the best part of the meal. The mashed potatoes were pretty reminiscent of the arts & crafts paste we all used in 1^st grade… and tasted about the same.
My guess is that the kitchen serving Bin 20 is the same one that operates the hotel diner in the lobby. My suggestion is that you stick to the diner… it’ll be the same food for half the money, and your expectations will be lower.