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Don't forget you can have Wiley's delivered straight to your door through Treehouse! Make sure you add on a delicious dessert to your meal like our frozen margarita pie!
Snagging this photo from our featured artist of the month, Dylan Lipsker! We've had the honor of showing his work before, and we are delighted to again. Swing in tonight to check them out!
(509)838-4600
Did you know we offer three decadent scratch made desserts here at the Bistro, and all of them can be added to any of your takeout orders! Which *pssst* are still 20% off!
Pictured is our Creme Brulee drizzled in bourbon caramel and vanilla bean whip.
Call in some yum today!
(509)838-4600
We've got some delicious new dishes for our Lunch Fresh Sheet! Our Pesto Burger, Turkey Bacon Swiss, and our Sweet Berry Salad. Stop in today or tomorrow between 11am and 2pm to grab one!
Or call in a takeout order at (509)838-4600
social plates
hummus
cucumber | tomato | heirloom carrot | feta | pita
gf | v
lunch
monday through friday: 11-2
smashed
roast beef | turkey | ham | provolone | horseradish aioli
gf
cocktails
wileys
makers mark | yzaguirre rojo | fees bros whiskey barrel bitters | bada bing cherry
happy hour
monday-friday from 4-6
downtown dining
monday through saturday: 5-close
one block from the INB Performing Arts Center and Riverfront Park
top sirloin
demi glace’ | gorgonzola | yukon mash | vegetable
wellington purse
gluten-free and vegan friendly
tofu
green bean | red onion | bell pepper | hoisin | sesame | coconut rice cake
gf | v
catering
your needs matter to us!
let us be of service for lunch and dinner
special events, private parties, delivery, and more.
give us a call and let us start planning your party now!
get us delivered!
limited delivery from us or:
find us on the UberEats App
and enjoy us where you gather!
reservations
or call 509-838-4600
in the press
Wiley’s on KREM
Michael Wiley is the chef and owner of Wiley’s Downtown Bistro 115 N. Washington Street. (Spokesman Review)
The pastrami sandwich from Wileys Downtown Bistro includes Swiss cheese, house-pickled root veggies, caraway seeds and sweet hot mustard. (The Spokesman-Review)