Nature’s Hometown just gave us another reason to visit and stay for a while.

9|North Hometown Grill & Watering Hole opened in October and has quickly become an anchor in Umatilla, offering a menu that appeals to long-time residents and the newest members of the community.

Housed in a restored 1922 building on Central Avenue, 9|North brings a full-service grill and bar into the heart of downtown, reinforcing the idea that Umatilla residents no longer need to leave town for a true sit-down dining experience.

From the start, the restaurant has had a clear and simple mantra. You are all welcome and fresh food takes time. Nothing is rushed, nothing is premade and every plate is built to order. It’s not about moving people through, it’s about giving downtown Umatilla a place worth settling into.

For more than a century, the structure at 9 North Central Avenue anchored downtown commerce, with retail on the ground floor and residential space above. Its latest revival mirrors the broader transformation now taking shape along Central Avenue, including renovated upstairs apartments.

When co-owner Jonathan Jennings purchased the property, restoring its character became a personal project. He intentionally sat on the building for some time, waiting to find the right partner. That partner turned out to be Brian “Hawk” Hawkins, a longtime chef and restaurant professional.

“I’ve known Hawk for a long time, and after talking to him, I knew he was the right guy because of his knowledge and experience in hospitality,” he says.

Jonathan’s wife, Jackie, led the interior design, carefully exposing the original brickwork and allowing the building’s history to shape the space. His father, a longtime cabinet maker, brought craftsmanship and industry connections to the buildout, helping create the bar, booths and lounge seating. The striking back bar offers space for multiple bartenders, full line-up of spirits and a 16-tap system pouring local beers alongside classics like Guinness.

The made-from-scratch approach is spelled out clearly on the menu itself. If you’re in a hurry, another day might be better.

“We want our guests to know what to expect and not just guess,” Hawk says. “Our food is made from scratch and it may take time. We’re new to Umatilla, but not new to this, and we believe in quality over quantity or haste.”

He credits executive chef Joshua Parker and sous chef Billy Holmes with keeping things consistent and delicious.

Dishes include lightly seared ahi tuna served over a seaweed salad and finished with the house orange teriyaki sauce, along with a blue cheese wedge built on crisp iceberg lettuce and topped with bacon, blue cheese crumbles, cherry tomatoes, pickled red onions and house-made blue cheese dressing.

“This blue cheese wedge was the result of me and my buddy Bear going from steakhouse to steakhouse and trying different versions,” Jonathan says. “This one is the winner.”

The crispy chicken sandwich features hand-battered chicken tossed in one of the restaurant’s signature wing sauces, served with locally made Empire pickles and seasoned fries. A shareable order of fried mozzarella cubes is delicate and savory.

Bone-in wings are cooked crispy or naked and paired with a wide range of house-made rubs and sauces that lean from classic to bold. They are made to order, not cooked to par and reheated, which means wings can take up to 20 minutes, even on $1 wing night.

The menu balances elevated dishes with approachable comfort food while also making room for families. A robust kid’s menu includes favorites like mac and cheese, mini corn dogs and cheeseburger tacos.

Together, the restored building, family-driven craftsmanship and thoughtful menu have positioned 9|North as more than just a new restaurant. It reflects Umatilla’s evolution, giving residents a reason to stay in town and visitors a reason to stop by.

Photos by Gina Horan & Cindy Peterson