If Frank Magana's first winemaker dinner serves as an example, this young Prosser restaurant soon will become a regionally famous dining destination. He knows how to pair wine with food, and his wine list is quite focused on producers within a 30-mile radius. He shows skill with lamb and halibut. His Dungeness crab cakes cannot be surpassed (it's virtually all meat), and the chocolate espresso mousse is neither overly whipped nor too sweet. Tri-Citians who recognize fine dining will be rewarded for making the drive.