Comfort food is more than what’s on the plate—it’s an open door, a shared table, the sense of being welcomed and well-fed. A little messy, never too serious. In Bend, a few new spots are spinning this familiar joy into the kind of food that scoots out a chair, sets down a plate and says, “Stay a while.”
‘Wich Doctor Sandwich Co.: All the Good Stuff in One Bite
For Cody and Brenda Gimbel, making a sandwich is more like casting a spell. Cody, a seasoned chef obsessed with flavor fusion, is always chasing the challenge of “How can I turn this into a sandwich?” The result is a menu that feels like a greatest-hits playlist of comfort food. This food truck-turned-sandwich lab on Bend’s west side churns out bold bites such as The Linda, a riff on the Cubano that throws tradition out the window, swapping out the usual pork and ham for applewood-smoked chicken and chili-citrus braised thighs, all slathered in lime aioli, then piled with pickled peppers and Swiss cheese. The wildly popular Cedar Street is inspired by the British cheese-and-pickle classic—only at ‘Wich Doctor, it’s roasted tri-tip, homemade shallot jam, Irish cheddar and a punch of arugula, piled on crusty ciabatta from M’s Bakery.
While ‘Wich Doctor’s foundation menu stays mostly the same, winter brings new warmth to the mix with heartier sides such as poutine and specials like the Black Sheep, featuring tangy black vinegar-braised lamb and local greens. Every sandwich feels like a childhood memory—familiar but full of surprises. “If it doesn’t bring comfort and joy in equal measure, it’s not going on the menu,” said Brenda.
Hasta Que Olvidemos: Bringing Wine and Oysters Down From Their Pedestals
At Hasta Que Olvidemos (“Until We Forget”), co-owners Brian and Ashley Trottier have made it clear: Wine should be for everyone. “It’s supposed to be a drink of the people, not a luxury,” Brian said, and their Napa wines and vermouths—crafted by longtime friend Tim Colla—are served from taps without a single Wine Spectator score in sight. Here, labels don’t matter, but flavor does. It’s wine without the fuss, served up in a space that’s more old-soul hideaway than wine bar—soft candlelight, ‘60s Samba spinning in the background and just enough room to get lost in conversation (and a bit of oyster brine).
Photo by Tambi Lane
The menu takes food from a fancy realm and brings it back down to earth. Fresh Pacific oysters are hand-shucked until closing, mingling on the menu with simple bites like caviar, sardines and olives. Ashley’s spontaneous daily specials, whipped up whenever inspiration strikes, are a lucky find for anyone who happens to wander in. From oysters and champagne to chips, dip and a glass of vermouth, Olvidemos on Bend’s lively Galveston Avenue, is an invitation to come as you are and happily lose track of time.
Photo by Tambi Lane
Americana Burgers: For When You Just Really Want a Burger
At Americana Burgers in Bend’s Podski food truck pod, Joseph and Olivia Franco keep it simple and satisfying. “Food should be affordable for families, not $100 for a meal,” insists Olivia. Their OG burger—two patties smashed into a smoking-hot grill, seared to crispy perfection on one side while the other side stays juicy under a blanket of melty American cheese—is piled with shredded lettuce, caramelized onions and a swipe of secret sauce on a toasted brioche bun. Americana’s fries are already the stuff of legend, often referred to as the best in town. Cooked in lard, they’re served golden and hot for that seductive combo of sizzle and salt.
Photo by Tambi Lane
Americana isn’t a food truck with fancy frills—the food speaks for itself. A burger is just a burger, and that’s the best part. Fans will soon be able to sink their teeth into a perfectly smashed burger at Americana’s new downtown brick-and-mortar location. The restaurant will offer its beloved classics—The OG, The Popper and The BBQ—plus a winter-ready tomato soup that pairs perfectly with a gooey twice-grilled cheese sandwich.
One of the most captivating qualities of the Central Oregon wilderness is the ability to access its rugged beauty year-round. In winter, we trade our paddles for poles and our hiking boots for snowshoes as alpine meadows morph into miles of untouched, snow-covered canvases. Almost overnight the deep glacial waters of our region’s nearly 150 high lakes transform into glassy sheets of frozen stillness, reflecting the surrounding peaks that rise behind their shorelines. It is a metamorphosis that unfolds as we witness nature’s spectacular seasonal rhythms.
As the snow begins to fall, a lakeside cabin retreat is a perfect way to experience the blissful comforts of the season and the thrill of wintertime activities. Book a stay at one of these rustic lodges, which are sure to inspire an idyllic getaway for solitude, romance and everything in between.
The Suttle Lodge
Suttle Lake is a gem for all seasons; its picturesque Americana setting feels like a living reenactment of a Norman Rockwell painting. Come winter, the vintage summertime vibe gives way to an enchanted snow-blanketed wonderland. The Suttle Lodge is tucked in the wooded Deschutes National Forest, with lodging options from rustic rooms to deluxe cabins. During your stay, snowshoe the serene 4-mile loop around the lake or take a guided bonfire tour with Wanderlust Tours. Popular Hoodoo Ski Area is just a 15-minute drive away for Nordic, downhill and tubing adventures. After a day of exploring, enjoy a craft cocktail inside the Skip Bar near the roaring fireside hearth. The ambiance mixed with tunes from their local musician series creates a cozy vibe. (Tip: Time a stay for its anticipated Winter Beer Fest in February, a Bavarian-inspired outdoor gathering that brings together Central Oregon’s best trifecta: brews, eats and tunes.)
Suttle Lodge | Photo by Natalie Puls
Elk Lake Lodge
As a treasured favorite among the upper Cascade Lakes, Elk Lake Lodge offers a blissful respite for winter wanderers. The 11-mile stretch from Dutchman Flat Sno-Park to the lodge is accessible only by snowcat, snowmobile or cross-country skiing—so getting there is half the fun. The area surrounding the lake is a back-country recreationist’s dream, boasting more than 100 miles of fresh snow to carve. The lodge requires a two-night minimum for a stay in one of its 13 cabins, so there is plenty of time to embrace the present. Take in the sunrise from the deck as snow-covered ponderosas frame picture-perfect views of nearby Mount Bachelor. In the evening, a storybook winter scene emerges outside each window under the glow of star-filled lights. Settle in with a piping hot bowl of the lodge’s elk chili and a book from the community library.
Elk Lake Lodge
Paulina Lake Lodge
The Newberry Caldera is inaccessible by car in the winter months, and the only way to explore the splendor of this diverse geographic area is a 6-mile trek from the Ten Mile Sno-Park. Nestled in the volcanic crater is pristine Paulina Lake and its accompanying lodge, built in 1929. In its nearly 100 years, Paulina Lake Lodge has offered a “down-home” experience for its guests, with 13 pleasantly modest cabins. Trek around the lake and enjoy expansive views of Paulina Peak or rent a snowmobile onsite to explore the epic 150 miles of groomed trails. For the avid winter cyclist, take a scenic fat bike ride up the main road to neighboring East Lake. Every itinerary should also include a snowshoe outing to nearby frozen Paulina Falls to marvel at its icy curtain of suspended cascading water. Après-ski, enjoy a hearty pint and then retire back to the fire’s warmth of the lodge’s rooms.
Paulina Lake Lodge | Photo by Arian Stevens
Shelter Cove
As the summer bustle quiets at Odell Lake, and the smell of warm earth and juniper gives way to the scent of damp pinecones, Shelter Cove Resort offers a classic winter destination. More than 100 years ago, Shelter Cove was the site of the Cascade Summit train station. Today, it offers 14 cabins and limited RV spots on Odell’s western shore. Book in advance for an intimate stay at the historic cabin, formerly the train engineer’s private residence. Directly from the resort, guests can access a sprawling network of Nordic trails or drive 3 miles to the Willamette Pass ski area for a downhill fix. As evening falls, a blazing communal firepit awaits on the lakeshore—a welcome contrast against the ink-black winter sky. Quell appetites with a wood-fired pizza and reflect on the day’s adventures over roasted s’mores with new friends and old.
Winter fishing in Central Oregon falls into the Big Risk, Big Reward category. The rewards, which outweigh the risks of cold temperatures and slick footing, center on a Zenlike tranquility of beautiful snow-lined rivers while testing one’s fishing skills against the genetically wired instincts of a fish in the middle of winter.
Trout, like other fish, remain active in winter; however, cold water temperatures slow their metabolism. They still prey on the larval stages of aquatic insects, scuds (small shrimplike crustaceans) and smaller fish. Understanding the river’s biology and a trout’s seasonal dietary preferences are important additions to any angler’s winter tackle box.
Salmonids 101
Not all trout are “trout,” but rather are representative of the salmon family. Rainbow, brown and redband trout, as well as steelhead, are “true trout.” Steelhead differ in that they are a “sea run” form of either rainbow or redband trout, meaning these fish migrate from freshwater to the Pacific Ocean where they live for several years before returning to their birthplace or natal stream to spawn. Kokanee, common in Central Oregon, are a non-anadromous form of sockeye salmon, meaning they do not migrate to the ocean. Brook, lake and bull trout may bear a trout name but they are char, a group of fish defined by a lack of teeth in their upper palate, and they bear various light-colored spots on their dark backs. Another salmonid, the mountain whitefish, is also found throughout Central Oregon.
Winter Fly Fishing Locales
The Metolius River is a spring-fed river with its headwaters in the shadow of Black Butte near Camp Sherman where bull, rainbow and brown trout are found. The river runs north, clear and cold, gliding past the Green Ridge escarpment before reaching Lake Billy Chinook. Spectacular scenery is a bonus to this world-class fishery. Local angler Kacey Davey, a public information officer for the Oregon Department of Transportation, became hooked on fishing for bull trout, known as the “grizzly bear of the fish world,” along the Metolius in winter. She uses big streamers—artificial flies she creates with feathers that imitate small fish.
Winter Fishing, Fall River
Both the Deschutes and Crooked are two tailwater rivers, meaning river flows are dam-controlled. The 9 miles below Bowman Dam on the Crooked has deep pools and pocket water—smooth water above and below a protruding boulder—to fish even during the low flows. Nymphing, lightly weighted artificial flies that sink and drift along the bottom of the river, is the preferred method for trout and mountain whitefish during the cold months, especially in the absence of insect hatches.
The Deschutes River is the premier rainbow trout fishery in Oregon; the Lower Deschutes Back Country Byway, from Maupin to Mack’s Canyon, is more angler friendly than the upper stretches in winter. Fall River is spring fed, resulting in clear and cold water year-round with many downed logs that provide cover for trout.
An Ice Fishing Option
“Diamond Lake is one of the coolest spots to ice fish because everything is right there at the lodge, and it’s a really fun place to take the kids,” said RA Beattie, a filmmaker with Off the Grid Studios, “You can walk right out of the lodge onto the ice.” Ice fishing requires minimal gear: a warm-water rod and reel with lightweight line, a tackle box, some bait and a chair or bucket to sit on. An ice auger bit attached to a power drill can be used for making holes in the ice. Powerbait works well for rainbows or tiger trout, a unique hybrid species named for its tigerlike stripes and aggressive behavior. These catch-and-release fish were stocked in Diamond Lake to prey on invasive bait fish.
Safety Tips
Before heading out, check myODFW’s Recreation Report and Oregon Trip Check online for seasonal closures, license requirements and road conditions. Stop by one of the many fly fishing shops in the region for information and gear. For those new to winter fishing, Beattie recommends hiring a guide to be safe and to enhance the experience.
“There’s no bad weather, only bad clothing,” added Davey. She bundles up in fleece under her chest waders, plus uses toe and hand warmers. She may slip traction cleats over her boots for better grip on slippery river banks, but boots with studs are kinder to the river bottom. Anglers fishing on ice-bound lakes should wear a life vest, too. With some planning and fortitude, there are plenty of opportunities to fish on a winter day in Central Oregon. See myodfw.com.
Recreation in Bend might stereotypically look like snowboarders hurling through the air or mountain bikers screaming downhill, but there’s an enthusiastic subset of locals who like to crowd around tabletop board games to laugh, drink, strategize and relax.
These are the gamers. Some love Dungeons and Dragons, Sorry! or Code Names, while others are drawn to Magic: The Gathering, Warhammer or Gin Rummy. These days, gamers of any kind can meet up outside the confines of someone’s living room and stake out a table at dedicated hubs such as Modern Games, a game shop in Bend, and Pangaea Guild Hall, a bar and restaurant in Redmond.
“It seems that the event space and cafe model has been trending in game shops in the post-pandemic era,” said John Stacy, executive director of the Game Manufacturers Association, a national nonprofit trade organization dedicated to advocating for the hobby games industry. “People want to hang out together, and it’s been a useful way for owners to diversify revenue streams.”
Modern Games in Bend
The isolation and dynamics of the pandemic inspired avid gamers Peter Askew and his wife Lindsay to buy Modern Games in The Box Factory between downtown Bend and the Old Mill District in 2022. Peter wanted to realign his life around his values and passions. He quit his management position at a commercial bakery to build this gathering spot for people who wanted a “third space,” a place to relax and hang out outside of work and home.
“There’s something magical about sitting around a table with people to play a game,” said Peter. “It unlocks a special social dynamic. People come to the table without phones in hand and enjoy a connective moment.”
Peter Askew, Owner of Modern Games, Bend, Oregon
That magic could be why the gaming industry is exceeding pre-pandemic growth. “The scope of the $12.4 billion industry is forecast to grow to $20 billion in the next 10 years,” said Stacy. This is a growth industry.”
Peter saw his business grow around 25% in 2024 as he positioned his store as a modern rendition of the traditional game shop. Not only does Modern Games have snacks and beer for sale, the newly designed space has a completely different vibe.
“I’ve been going into game and card shops for 35 years,” said Peter. “Shops all look the same: dark with wobbly folding tables and chairs and stained carpet. At Modern Games, we have skylights, a bay door and custom-made tables and shelving. It’s a welcoming space for everyone. I have no qualms about bringing my 12-year-old daughter to play with whoever is there.”
Most days of the week, there are themed gatherings at Modern Games, with Sunday morning Magic: The Gathering and Wednesday night Wargaming sessions being the most popular. But people are welcome anytime during opening hours to crack open a game and settle in.
Play and Stay Awhile at Pangaea Guild Hall, Redmond
In downtown Redmond, customers are also encouraged to play and hang out at Pangaea Guild Hall, a bar and cafe dedicated to gaming which opened in May 2024. Though Pangaea doesn’t sell games, it has tables for gaming and private game rooms decorated with different themes, including Dungeons and Dragons, Tarot Fortune Telling and a Zen tea room.
“We named it Pangaea after the supercontinent,” said Christopher Trulsen, co-owner, general manager and Dungeon Master of multiple Dungeons & Dragons games. “It’s a space for everyone of all different backgrounds to come together, whether it be business folks looking to hole up with their laptops, families with kids or senior citizens meeting for happy hour.”
Trulsen and his wife Keri had noticed there was no tabletop gaming spot in Redmond. “There were dive bars that would tolerate gaming, but nothing else. The pandemic taught us that humans need face-to-face interaction. People need a place to play and geek out about games together, so we went for it.”
Trulsen left his career in food manufacturing and food science and partnered with his brother, a bartender and bar manager. Every day they offer a different cocktail special, including Cosplay Saturdays—$1 off a drink for anyone dressed up as their favorite game character. Their events aspire to bring the community together, such as a Murder Mystery dinner party series. So pull up a chair, grab an ale, and play through the winter in good company.
Roughly 71 hours and 58 minutes before most adult hockey pickup games in Bend, a ritual ensues. Phone alarms go off, cars pull to the side of the road, ski days and vacations are interrupted. Wi-Fi connections are checked and meetings are put on hold. Many take a deep breath. Some crack their knuckles as they log in to their Bend Park and Recreation District (BPRD) account. The world, for these die-hard hockey players, comes to a stop. They settle in at their computers or focus on their phone as the clock moves forward. When they’re officially 72 hours from game time, registration opens. Sixty seconds later, it’s over. The rosters are full. The unlucky ones—those unfamiliar with the process or who foolishly logged in a minute too late—rattle off a text to their buddiesthat usually begins with “Damn it!” [First image: Adam Oroslan, Bend Rapids Hockey 12U]
“I feel like I spend the whole winter living 72 hours in advance so that I can get signed up,” said Kirsten Romney, a veteran of Bend’s adult hockey D-League. “I do the sign ups for my wife too, so I have this pressure to not let her down. The exhilaration of getting a spot is unbelievable, but the crush of defeat is pretty rough if I don’t get in.”
This ritual will happen dozens of times through early April as the ice season at The Pavilion comes and goes. Because while Bend has been known as a ski town since the 1960s, it’s an ice sports town now, too.
Nixon
Bend Ice
For more than 100 hours each week, Bend’s only full-size sheet of ice is filled with open public skating sessions, adult and youth hockey leagues and lessons, figure skating programs and curling leagues. Today, there are 375 players in BPRD’s adult hockey league and another 80 were on an initial wait list, hoping to get in. A separate lunch league features 60 players and 100 more on a waitlist.
But even more telling about ice sports in Central Oregon: 350 people are registered for learn-to-play and learn-to-skate programs with 150 more on waitlists.
“More and more people are getting interested in hockey. It’s a growing sport,” said Pavilion Manager Clare Gordon. “Our learn-to-play programs are doing really well and more kids are interested. We’re really trying to guide people through that process if they’re interested in playing—to promote growth through fundamentals.”
Outside BPRD’s programs, the Bend Rapids youth hockey program has nearly 125 participants across multiple age levels, and the Bend Ice Figure Skating Club has about two dozen members.
“Every season for the past five or seven years has filled up,” said Aaron Olson, president of Bend Ice, the organization that includes the Bend Rapids, the Bend Curling Club and Bend Ice Figure Skating Club. “The popularity is definitely there…the big struggle is availability for use. We have one rink to run all this programming on.”
Rusty Merritt, an adult-league hockey player and president of Bend Ice Figure Skating Club says the camaraderie among hockey players is “phenomenal. It’s all walks of life—young and old playing together—which I think is special in its own way,” he said. “I think you have a group of people who are really committed to persevering and participating in whatever level they have here, but would enjoy more opportunities to see programs develop and participate at a higher level.”
Left to right: Connor Farron, Michael Coe and Jason Burge
If You Build It, They Will Skate
It wasn’t always like this. In the ‘50s, BPRD flooded part of Juniper Park and Troy Field downtown for public ice skating. In the ‘70s, small ice rinks were built at Seventh Mountain Resort and The Village in Sunriver. The facilities hosted skating lessons and makeshift youth hockey programs, but it was a far cry from the real thing.
Ice sports options were limited until voters narrowly passed a $29 million park district bond measure in 2012 that called for, among other projects, an NHL-sized sheet of ice at a multipurpose pavilion near the Old Mill District. Construction started two years later, and The Pavilion opened for business in 2015. It’s been a frozen frenzy ever since.
Nixon
No Skates Required
“I feel like we’ve seen the excitement over ice sports grow since The Pavilion opened,” rink Manager Gordon said. Merritt said he’s had conversations with people who have moved to Bend because of the rink. One of the biggest attractions at The Pavilion has nothing to do with skating.
Curling enthusiasts say all you need is an interest in the sport and a desire to have fun. Few people grow up with a curling background, so everyone kind of starts at the same level. “It’s a really accommodating sport and a really welcoming sport,” said Billy Duss, the social media manager for the Bend Curling Club, which has nearly 70 members.
Curling is always a hit during the Olympics, and local interest jumps a bit every four years, Duss and Gordon both said. The game is relatively simple: “Get your stone closer to the center of the target circles—called “the house”—than your opponent,” according to the Bend Curling Club’s Curling 101 Facebook page. The club’s website has a ton of useful videos and information to help people get started and learn the game. There’s beer, funny outfits and plenty of camaraderie during every curling event at The Pavilion.
Bend Curling Club
Duss has taken to the ice and curled in a variety of costumes over the years. He’s dressed as a chicken, curled in shorts and a tank top and competed dressed as one of those old-school concession-stand plastic cups. “It’s a quirky sport,” he said. “You can be as serious about it or as social about it as you want and have a great time. I’ve never met a curler who was a jerk.”
The park district runs leagues and learn-to-curl programs, and the Bend Curling Club runs several more. “That speaks to the growth of the sport and the potential of the sport,” Duss said. “There’s a huge interest in the learn-to-curl programs. It’s just hard for The Pavilion to try and balance it all. There’s so much demand—it’s wild how full it is.”
Ava Schoesler, Bend Ice Figure Skating Club
Figure Skaters Glide for Time
Figure skating in Bend is also growing in interest, and the BPRD lesson programs are as tough to get into as the ever-popular and always-full swim lessons. Most currently have a waitlist. Lily Clark started ice skating at the rink in Sunriver when she was 10 years old. Now, the 17-year-old competes regionally and helps coach younger skaters with the Bend Ice Figure Skating Club. “The club has grown so much since I first joined,” she said. “Our new development academy has really brought in so many kids, which is amazing because it’s growing our town’s next generation of skaters.”
Soleil
Ice, Ice Maybe?
About the only thing missing from Bend’s ice sports repertoire is the opportunity for more ice sports programs. Talk to anyone involved in the hockey, figure skating or curling community and the one thing they hope for is a second full-sized sheet of ice that’s open year-round. “So much of this town is seasonal,” Olson said. “To have an opportunity to have a seasonal sport year round, where kids can develop and be more competitive across the state, region and nation will only benefit the region as a whole.”
There’s long been whispers of the possibility of an indoor rink, but nobody’s holding their breath. A new Central Oregon SportsPlex Alliance (COSPA) has recently mobilized and started community discussions on a regional multisport facility with eyes on the Deschutes County Fairgrounds & Expo Center, which is looking at ideas for its next phase of expansion. It’s a massive project that even its organizers say is years, if not decades, from coming to fruition. It’s still very much in the exploratory phase. “It’s never as quick as any of us wants it to be,” said Derek Berry, a Bend resident and president of the alliance.
His 12-year-old daughter is part of the Bend Rapids hockey program and also plays for the Coeur d’Alene Girls Hockey Club. “We need more ice here in Central Oregon, not only for providing more youth opportunities and growing youth sports, but we need more space to meet the needs of all our ice sports, like learn to skate, curling, adult hockey, figure skating and adaptive ice programming,” he said, adding that his daughter practices at 5:30 a.m. due to limited ice time at the rink. Berry believes our region is “closer than we think we are” to adding at least one indoor facility. But it’s not currently in the plans for BPRD.
“The next 10 years are going to be interesting as ice sports continue to grow,” The Pavilion’s Gordon said. “For us, as a parks district, we have to be cognizant of the overall recreation needs and the overall community needs.” And the community needs change when the weather warms up. Come summer, The Pavilion’s sheet of ice transforms into a sports court for roller hockey, skating, basketball and a child care program that’s critical for parents while school’s out.
Before the Melt
As the final skates hit the ice at the Bend Ice spring figure-skating showcase in April, the community celebrates another season of growth and camaraderie. From fierce competition in pickup hockey to the quirky joy of curling and the elegance of figure skating, The Pavilion has created a thriving hub of ice sports. Although ice time remains limited, dreams of a second rink and expanded facilities are alive, fueled by rising demand and unwavering commitment. For now, Bend’s skaters, curlers and hockey players continue to carve out a unique place in this town’s recreational landscape, proving that Central Oregon’s love for ice is more than a seasonal affair—it’s a way of life.
The mountains aren’t just a playground; they’re launchpads for world-class athletes. For Bendites, much of that credit goes to our local resort, Mt. Bachelor. It boasts an insanely long season, 360 degrees of challenging terrain, fun transitions that demand (and develop) expert edge control and, of course, the stellar parks and pipes. But the accessible backcountry must not be overlooked, including nearby Tumalo Mountain and deeper into the Deschutes National Forest. Here, eager skiers and snowboarders find steep slopes and narrow couloirs, plus perfect transitions for catching air. [Photo above credit: Asa Silver | Snowboarder: Kai Huggin
Central Oregon’s Hot Shots and the Next Gen of Rippers
What stands out in Central Oregon is how seamlessly the culture of skiing and snowboarding is enmeshed in young athletes’ lives. Lifelong friendships are forged while sliding on snow. The uppermost possibility of a professional career is right in front of them in the professional snowboarders and skiers on the slopes daily—from Olympians, including Alpine racer Tommy Ford and halfpipe snowboarder Ben Ferguson, to big-mountain icon Sage Cattabriga-Alosa and Youth Olympic Nordic standout Neve Gerard—to name only a few.
This season, the next generation of rippers are making a name for themselves, including skier-turned-adventure-videographer Morgan Tien and budding extreme skier Tyndall Wells. The duo are evolving their racing and jibbing skills honed at Mt. Bachelor into bold feats documenting their alpinism adventures. This is exemplified in their successful two-week tour across the mountains of Kazakhstan resulting in the film, “Tien Shan Dream.” Bode Barrett and brothers Sebastian and Dominic Bowler are freeskiers also pushing boundaries, with the Bowler brothers eyeing the 2025 Winter Olympics representing Brazil. Freeskiers Kainoa Pyle and Tatym Smith and snowboarder Marlo MacMillan are local high schoolers who are already making waves on the USASA Futures Tour circuit. Bend’s next generation isn’t just looking to take its turn, it’s here to set a new standard.
Oh, to be a kid growing up on the slopes of Mt. Bachelor, where young skiers and snowboarders evolve into fearless phenoms. While much credit goes to an abundance of gentle, fall-line groomers, these little rippers also benefit from expert instruction. Kids as young as 3 can learn how to make their first turns with Mt. Bachelor Ski & Ride school. Before long, Dilly Dally Alley and its entry-level natural transition and jumps have them hooked, with longer, faster runs waiting just around the corner. The elite training starts as young as 8 years old in Mt. Bachelor Sports Education Foundation’s (MBSEF) racing, Nordic and freeride programs; It’s a launching pad for taking their skiing and snowboarding to new heights and learning the ropes of competitive racing and freestyle comps. Soon enough, these former groms are catching big air, ripping through halfpipe transitions and carving high-speed turns around the gates.
There’s no shortage of talent in Bend’s youth athlete pool. Among the youngest standouts are snowboarders Milo West, Jack Clark, and brothers Hampton and Cannon Coon, along with freeskiers Rowan Smith and Finley Flanagan. They have all competed at the premiere competition event of the season, the USASA Nationals. Keep an eye on these young rippers–they’re only getting started.
Sip Different: Raising a Glass To Zero-Proof Drinks
Central Oregon loves a good shake-up, and what’s in the cocktail glass is no exception. Zero-proof drinks are no longer the wallflowers of the menu. They’re unapologetically bold, with flavor that doesn’t just show up—it owns the room. These drinks aren’t about what’s missing, they’re about what’s possible. Crafted to celebrate connection and creativity, they ensure no one misses out on life’s moments or wakes up Googling “how to cure a hangover in five minutes.”
High Desert Hideaway: The Dez
By day, Palate coffee fuels Bend’s caffeine faithful. But when the clock strikes five, the space transforms into The Dez, a low-lit, zero-proof cocktail lounge that’s part eclectic hangout, part global escape, part your best friend’s living room. Think candles, world beats and cozy corners. The “Dez Den,” a velvet-draped nook, is perfect for intimate gatherings, while Foxtail Bakery desserts and local charcuterie add a bit of indulgence to the experience.
Mocktails at The Dez, Dessert by Foxtail Bakeshop
Owner Corrine Coxey’s vision started years ago as she filled notebooks with recipes, ideas and dreams that reimagined what “going out for a drink” could mean. At The Dez, there’s no FOMO. Every drink and detail is designed for connection, reminding folks that what matters most isn’t what’s missing — it’s what’s shared. The crowd-favorite Blue Guava Kava Colada is a burst of tropical joy. This mocktail is complete with coconut cream and vibrant blue spirulina, while the Lively Lavender serves sophistication in a coupe with Pentire Coastal Spritz, delicate herbs and a citrus twist. Served hot, the Elderberry Elixir is made from wild-foraged elderberries, ginger and other herbs and spices, and a dusting of cinnamon on the rim.
“We aren’t a sober bar,” Coxey said. “We’ve created a space where meaningful connections thrive — that just happens to not serve alcohol.”
Cool Grandma Energy: Gigi’s
Walking into Gigi’s feels like stepping into a grandma’s house — if she were impossibly cool and swapped the candy dish for Ayurvedic elixirs.
“We wanted to design a space where people feel cared for, where every drink has a story and a purpose,” said owner Emma Thompson, an Ayurvedic practitioner and the creative mind behind Gigi’s.
Tucked inside the Pantry in Bend, this weekend bar is cozy and warm, much like its muse, Thompson’s mother-in-law “Gigi,” whose joyful wisdom inspired the space’s name and energy.
At its heart, Gigi’s is a love letter to Ayurveda, an ancient Indian medical system that balances the body through a deeper understanding of the five elements—earth, fire, water, air and space. Each drink is crafted with these elements in mind, landing somewhere on a spectrum of cooling to heating, grounding to uplifting. The Blushing Babushka, a rosy twist on a White Russian, calms the nerves with vitality-boosting collagen, cardamom, and activated charcoal. With saffron honey, citrus bitters and a subtle hint of Palo Santo, the Oh Beehave delivers all the flavor of a bourbon sour—minus the booze. For something more cozy, the Gam Gam reimagines the Painkiller with housemade chai syrup, coconut milk, pineapple and Anima Mundi Cerebrum, a memory-enhancing herbal tonic. “Our drinks are meant to be a meaningful experience in themselves and are served with a poem to share their origin story,” Thompson reflected.
“Chill” as a Secret Ingredient: Hosmer Bar
Hosmer Bar, located in Bend’s Waypoint Hotel, brings zero-proof drinks to the forefront in a reimagined, inclusive hotel bar experience. Owner Mike Aldridge saw a glaring lack of effort and creativity in alcohol-free options and decided to change the narrative: Every drink at Hosmer Bar begins as zero-proof, with the option to add booze. A subtle flip of the script places nondrinkers at the center, offering cocktails crafted with the same care as their boozy counterparts. “It’s not about what’s left out,” said Aldridge. “A great zero-proof cocktail is all about what you put in.”
Fresh-squeezed juices, housemade syrups and a rotating menu of specials highlight Hosmer Bar’s creativity and bold experimentation. The Cultus Lake Caipirinha is a bright, refreshing mix of strawberry, balsamic reduction, basil and sparkling water, and the Green Lakes Jalapeño Margarita cranks up the heat with muddled jalapeños and zero-proof tequila. For something different (that also feels familiar), the Smoky Old Fashioned features woodchip-smoked zero-proof whiskey with a depth that rivals the real thing.
Hosmer’s centerpiece — a stunning 16-foot epoxy and maple wood bar shaped like its namesake lake — is designed for gathering and connection. The vibe is no fuss, all chill — think lingering with friends, not rushing for last call. Pair a spicy margarita with a Deluxe Boi burger from the MidCity SmashedBurger truck parked outside, and the night feels complete.
More Sip-Worthy Spots
Restaurants and bars across Central Oregon are reimagining what a drink can be. At Lady Bird Cultural Society, prohibition-era cocktails get a zero-proof glow-up with creations like the Never Been to Spain. This mocktail is crafted with alcohol-free gin, cucumber, citrus and DRAM adaptogenic soda, and the Milan Darling, a sparkling blend of Wilderton aperitivo, roasted pineapple, lime and a splash of NA prosecco. Redmond’s Terra Kitchen brings the flair with drinks like the Neruda. It’s a tangy-sweet mix of fresh lime, house grenadine, cinnamon syrup and bubbles. For beer lovers, Crux Fermentation Project’s hop-forward NØ MØ beer lineup includes the River Refresher IPA and Sunset Summit Hazy IPA. Spork spins global inspiration into sippable art with original cocktails like the Thai Kondo. This is a zesty mix of cucumber, lemongrass and mint, and the Spice Queen, made with strong black tea, lemon, Morita chili and other tongue-tingling spices—a punchy reminder that zero-proof is anything but zero flavor.
Never Been to Spain Mocktail at Lady Bird Cultural Society in the Old Mill District
For those craving a grab-and-go sandwich of a different ilk, James Gage, owner of Kita Café, creates authentic Japanese sandwiches that are a welcome surprise in a lineup of takeaway fare. These sandwiches are built around shokupan — Japanese milk bread. Shokupan isn’t your typical sandwich bread. Each loaf has a golden crust with a snow-white interior, yielding a pillowy yet sturdy texture and hint of sweetness.
It’s this special bread that forms the foundation of Kita Café’s wholesale business, where Gage has mastered the notoriously demanding dough through countless iterations.
“That’s one of our biggest selling points, the fact that we make our own bread,” Gage said, noting how he now mixes the dough by feel rather than using precise measurements.
The visual appeal of Kita Café’s fruit sandwiches is bold and immediate—the precisely cut sandwiches reveal cross-sections of fresh fruit, such as strawberries or mandarin oranges, nestled in a sweet cream and arranged as edible art between slices of the cloudlike shokupan. The bread’s tender composition and sweetness create the perfect canvas for both sweet and savory fillings.
Each sandwich requires complete attention, from hand-selecting and washing individual strawberries to cutting slices of bread by hand. This careful preparation shows in the final sandwiches, whether it’s different varieties of fruit sandwiches, egg salad or chicken katsu resting between two slices of shokupan. Beyond sandwiches, Kita Café’s pick up and go offerings include other Japanese classics such as onigiri (rice balls), chilled somen noodles and castella cake, all made fresh by Gage. These and other seasonal offerings are available at six specialty markets around Bend.
While Gage looks forward to introducing a brick-and-mortar cafe in the future, his current wholesale model has found success in bringing these Japanese tastes to customers on the go, offering a taste of Japan and creating meals that are as beautiful as they are delicious.
With layers of paint, Jake Kenobi creates tableaux that mimic layers of the human psyche—bright glimpses of colorful palm trees and flamingos are juxtaposed with macabre symbols of death.
At his studio in northwest Bend, the artist, who goes by the moniker Spring Break Jake, presents contradictions. Dressed in black from head to toe, his wide grin offers a welcome to his world, one he shares with his young son, Casper, age 2 ½, and his wife, Kait, owner and graphic designer at Midnight Grim. Surrounded by paints and works in progress, Kenobi uses art as a tool for connection with others and the world around him.
Jake Kenobi
Creative from a young age in Minnesota, where he was born and raised, he had an intense bout of depression in high school that led him to express himself through the arts—first music, then graphic design, and ultimately, fine art.
“The depression taught me empathy,” he said. “I realized, ‘What if everyone was going through something?’ I found compassion through art, and it gave me an outlet to share a message.”
In Bend, Kenobi credits a 2019 mural project and his 2021 residency at Scalehouse Collective for the Arts as cornerstones for his work as a full-time artist. Spending eight months painting in the Patricia Clark Studio reinforced the wiring of his brain, he said. Painting full time allowed him to communicate his past experiences.
Scalehouse was an incubator, and his show at the Scalehouse Annex was an emergence from the dark into a new phase. “He has chosen to work with symbolic motifs which not only define an aesthetic, but help him to express himself as an artist,” said Marley Weedman Lorish, operations and programming manager and incoming executive director of Scalehouse.
Now You Must Keep Living
His paintings begin with handmade wood panels prepared with gesso. He adds layers of acrylic paint, incorporating found materials to create spots with a sculptural quality. He equates building depth and three-dimensionality with exploring the layers of his life experiences. A painting may have five to 15 layers of paint, with final top coats of black. The visible colors or white are negative space, and Kenobi creates the outlines of those shapes first, so that they remain portals to the base, much as a glimpse into the psyche.
His work can appear simple, with few elements on each canvas, but each painting has a deeper meaning. The overt subject matter of skulls and tones of darkness belie Kenobi’s deeper thinking of subjects such as neuroscience and philosophy. For Kenobi, the irony of the playful name Spring Break Jake provokes thoughts of how we should celebrate life. The philosophical concept of momento mori, Latin for remembering death, is a theme in his work, he said. Momento mori is a motivation to live, with the understanding that time, and life, are finite. There’s a playfulness to the graphic design work Kenobi has done for companies such as Avid Cider, 10 Barrel and Somewhere That’s Green. Skeletons dance in a series he created for Visit Bend’s Bend Ale Trail as a reminder to live fully while we are still alive.
Last Night Before the Dawn
His new collection, “Night Life,” diverges in its palette from pinks to swaths of yellow, green and grey, and focuses on themes of insomnia and the vulnerability of a human mind that goes without regenerative hours of sleep. The body of work will debut at a solo show, opening June 1 at the Purple Door gallery in Portland.
“I hope to create vulnerability in my paintings by looking inward,” Kenobi said. “Ultimately, I want to create solidarity and compassion around a shared experience,” he added. “Once a piece is done, it’s not about me anymore.”
A Celebration of Culinary Artistry in Central Oregon
Yellowfin Tuna au Poivre
A palate of hues, yellowfin tuna and its crushed fennel seed and peppercorn crust find elegance alongside potato pavé, local huckleberries and brandy-peppercorn sauce.
Chef John Gurnee | Lady Bird Cultural Society Lady Bird Cultural Society is a stylish Prohibition-era dining room serving wood-fired fare and stunning libations.
Oli
Cooked to perfection, seared duck breast finds its complement in colorful mung bean puree, beet puree, quince and sunchoke.
Smoked trout roe-vermouth cream creates a bed for regional rainbow trout topped with gold potato salad and fresh herbs.
Chefs Andres and Ariana Fernandez | Ariana Restaurant Ariana is an intimate fine dining restaurant serving seasonal chef’s tasting menus, featuring locally sourced ingredients in a sophisticated atmosphere.
Citrus, Burrata & Prosciutto Salad
Blood and Cara Cara oranges inspire with layers of burrata, prosciutto, fennel, mint, pomegranate vinaigrette and toasted pistachios.
Tucked into the unassuming Brooks Alley of downtown Bend, Dear Irene elevates a dining experience, quite literally. Three steps up off the alley, an unexpected surprise awaits those who enter its front door. Inside, an expansive bar hums, guests sip on inventive cocktails and savor beautifully plated dishes, surrounded by daring design and statement artwork. The space feels intimate yet alive, a testament to Jonny and Irene Becklund’s vision. “We didn’t move to Bend to blend in,” Jonny said. With Dear Irene, they’ve delivered a sophisticated culinary addition to Bend’s dining scene.
For all its polish, Dear Irene is anything but pretentious. There are no white tablecloths, dress code, or stiff formalities. You could just as easily stroll in after a day on the river, and no one would blink an eye. The Becklunds aren’t interested in the rigidity of fine dining. Instead, they’ve coined their approach as “New American modern dining”—a philosophy that lets Jonny and his team play with global flavors, fueling a fiery, unpredictable menu.
When the couple moved to Bend four years ago, they took their time. Instead of rushing to open, they spent two years getting to know the town and its hospitality scene, figuring out what was missing. “We wanted to share with the Bend community an elevated hospitality experience that’s memorable for all aspects,” shared Jonny. For the Becklunds, that experience begins the moment you walk through the door. The scene is designed to make you feel intrigued right from the start.
The space—formerly the Wall Street Bar—was completely redesigned by the Becklunds who worked with Inspired Spaces and Celeste McGowen with Iron Roots Design. “We intentionally built out the space to feel intimate, vibrant and timelessly elegant,” Jonny said. The result is a rich, indulgent dining room with bold, eye-catching art, leather chairs you can sink into and chandeliers casting a moody light that makes everyone look just a little more interesting. The 14-seat bar is the place to be, whether you’re grabbing an after-work cocktail or settling in for an evening to soak up the scene.
The space comes alive when the restaurant is full, buzzing with what the Becklunds call “the magic moment.” “There’s a mix of guest laughter and lively conversation, upbeat music, the sound of cocktails being shaken at the bar and the clatter of beautiful plates being delivered,” Jonny described. At that moment, Dear Irene feels less like a restaurant and more like a living, breathing entity—pulsing with the joyful energy of people savoring their evening.
And what they’re savoring is anything but ordinary. While Bend’s dining scene is evolving, it still leans on comfort food framed in familiar ways.Dear Irene offers something novel. Jonny’s culinary roots are grounded in his Sicilian grandmother’s kitchen, but his global travels are what have informed his approach. “As I got older, I was lucky enough to travel a lot and meet different chefs who grew up cooking with different flavor profiles than mine,” Jonny said. His style is a fusion of these international techniques and flavors adapted to the seasonal, local ingredients available to him.
Take the whole Greek tai snapper: Vietnamese glaze, crispy shallots, Thai basil, Fresno chili, lemongrass and ginger combine for a dish that feels fresh, bold and international. The Oregon Dungeness crab arancini, is on the other hand. It strikes the perfect balance of familiar comfort with an unexpected twist—delicate crab blended with Arborio rice, Calabrian chili lemon aioli and Parmesan. It’s comfort food at its finest. These creative, boundary-pushing menu items offer something unexpected without going too far. Guests craving simple, local ingredients will also leave satisfied.
And then there’s the bar. In some restaurants, the bar is where you wait until your table is ready. Not here. At Dear Irene, the bar is the centerpiece. “We want to be known not only for our delicious food but also for our carefully curated drinks list.” Jonny shared. And it shows. The house martini, with botanicals and brine, is reason enough to visit, while the smoky, sweet Al Pastor Mezcalita makes you want the night to linger just a little longer.
Along with the beautiful bar comes the bold 21-and-over policy. In a town full of family-friendly eateries, Dear Irene made a deliberate choice to create a refined, adult-centric atmosphere. This is a place designed for conversation, slow meals and cocktails that invite you to stay.
That same intentionality extends to the entire team the Becklunds have assembled. Warm, professional and attentive without being overbearing, the staff embodies the restaurant’s balance of refined yet welcoming service. “We’re not formal or stuffy, but upscale and personable,” Jonny explained. This isn’t a place where you feel rushed or overlooked—regulars return because they know the service will always be just right, the atmosphere always lively and there’s always a new, mouthwatering menu item to try.
As Bend grows and evolves, Dear Irene feels like a reflection of the town’s future. It expands on Bend’s laid-back, casual vibe by offering something more polished. You can dress up, try something new, and still feel at home if you walk in covered in trail dust. So while Dear Irene might carry a hint of cosmopolitan flair, its adventurous spirit is perfectly in step with Bend.
Few foods inspire devotion quite like cheese. We coax people to smile at the mere mention of it. Our refrigerators have a drawer dedicated to it. There’s even scientific proof that eating it lights up the brain’s dopamine centers. So really, when that third helping of mac and cheese is calling, it’s not lack of willpower—it’s basic biology. The line between ‘too much cheese’ and ‘not enough’ is blurry at best. But really, who’s trying to find it? In Central Oregon, our love for cheese is here to stay.
Wild Petals Provisions | Photo by Tina Paymaster
Cheese Heaven, Right This Way
Cheese cases should come with a warning: “Highly addictive.” At Wild Petals Provisions on Brooks Alley in downtown Bend, owner Nancy Chapluk Zadoff has curated a treasure trove of cheeses so tempting that “just one wedge” quickly turns into a full-blown cheese haul. Urdina Blue from the Basque Country, Bio Truffle Gouda from the Netherlands and rosemary-matured Pasamonte Romero from Spain are just a few crowd favorites. But really, the magic lies in that moment when a customer stumbles upon a rare cheese and realizes, “I need this in my life.” A few blocks away, San Simón offers a different kind of cheese experience. Guests build their own charcuterie boards, mixing and matching cheeses, meats and pickled delights. One might find Mitica Manchego from Spain paired with a soppressata from Wisconsin’s Underground Meats or Novak 7 Year Sharp Cheddar cozied up next to San Simón’s famous Castelvetrano olives. It’s a choose-your-own-adventure board for those who believe cheese is the answer, regardless of the question.
Grilled Cheese, But Make It Fancy
Grilled cheese is the ultimate comfort food—warm, gooey and capable of turning any bad day around. This legendary sandwich reaches its full, melty potential at Farmer’s Deli. Chef Justin Halvorsen uses thick-cut Pullman sourdough from Sparrow Bakery and grills it in butter to crispy, golden perfection. Tillamook medium and extra-sharp white cheddar melt into a molten mess, what Halvorson describes as the ultimate “CHZY experience.” The Washington, a crowd favorite stacked with cheddar, smoked bacon, caramelized Walla Walla onions and crisp Washington apples, is like a cozy blanket in sandwich form. “Cooking for others is all about love. You know what else is love? Cheese,” said Halvorsen.
For those seeking Pacific Northwest flair, The Lake House at Caldera Springs in Sunriver offers a wild mushroom and fontina grilled cheese with truffled peppercorn aioli. Big Ed’s sourdough lays the foundation for this savory masterpiece. Throw in a view of Mount Bachelor, and it’s grilled cheese living its best life.
Wild mushroom and fontina grilled cheese | Lake House
Bar RBC takes grilled cheese international at its downtown Bend locale with Chef John Gorham’s Basque-inspired talo—grilled corn flatbread topped with smoky Idiazabal cheese and spicy Chistorra sausage. It’s a simple yet bold almost-a-sandwich Gorham fell in love with at a harvest festival in Rioja. Melted cheese oozes into the sausage, packing every bite with savory depth and a kick that keeps things interesting.
Grilled corn flatbread topped with smoky Idiazabal cheese and spicy Chistorra sausage, RBC downtown Bend | Photo by Tambi Lane
At The Row at Tetherow, grilled cheese takes on a sultry vibe with the aptly named Fromage à Trois. Asiago-crusted sourdough hugs layers of Tillamook cheddar and honey-glazed ham. Butter, the unsung hero of any good grilled cheese, is applied generously for the ultimate crunch factor. And, of course, the Fromage à Trois is served with fire-roasted tomato soup. Because grilled cheese is made for dunking.
When in Doubt, Add More Cheese
There’s no resisting the gravitational pull of a good mac and cheese. At Junior’s Grill on Bend’s southside, the magic is in the mix-and-match madness. Its build-your-own bowl starts with macaroni drenched in creamy cheddar and Monterey Jack sauce, setting the stage for endless flavor experimentation. Customers can go wild with add-ons, such as crispy fried onions, house-smoked pulled pork and cowboy candy (for those who like a little snap with their mac).
Just off SE 9th Street in Bend, Little Red Kitchen takes comfort food to new heights with its cavatappi mac and cheese, available as a side or a full-blown cheesy feast. The rich, creamy sauce clings to the corkscrew-shaped pasta like it’s got nowhere else to be. Add in tender pulled pork and collard greens, and suddenly this dish feels like a warm hug with a dash of Southern charm.
At Brother Jon’s Alehouse in the heart of downtown Bend, mac and cheese comes in three equally irresistible forms. The classic creamy mac is a purist’s dream, while the spicy chicken mac—loaded with grilled chicken, bacon, blue cheese and Frank’s Spicy Buffalo sauce—brings the heat. For those craving something garden-fresh, the pesto mac with grilled chicken, bacon, tomato and Parmesan, adds an herby twist. There’s something for everyone—or, let’s be honest, the perfect excuse to order a mac and cheese flight for one.
Brother Jon’s Alehouse | Photo by Arian Stevens
Because You Didn’t Come This Far to Skip Dessert
No cheese journey is truly complete without a sugary sendoff, and Little Slice of Hell dishes out cheesecake that’s equal parts creamy and unforgettable. Its food trucks have become delicious detours at the Podski lot and Century Commons Taps & Trucks in Sunriver. Originally known as Little Slice of Heaven, the brand got a cheeky makeover after owner Julie Higgins emerged from a battle that reshaped her world. And the cheesecake is still every bit as divine. Crowd favorites such as Marbled Marionberry and Creamy Dreamy Peanut Butter vanish fast. Even the vegan slices have a loyal following, proving that cheesecake can do whatever it wants. As Higgins likes to say, “It’s heavenly—or hellishly—delicious, depending on your perspective.”
Little Slice of Hell Cheesecake | Photo by Tambi Lane
A full day in Central Oregon is best measured in bites, not hours. It’s not about rushing from meal to meal, but letting each dish (and maybe a cocktail or two) set the pace. Breakfast can roll into an afternoon hang, and dinner might need an extra napkin (or three). Wherever the day begins or ends, these locales make every bite count.
Sintra Cafe, downtown Bend | Photo by Arian Stevens
Rise and Dine
Mornings in Central Oregon are best with something fresh, and Haven Bagel and Coffee Co. on Bend’s southeast side is the go-to for pillowy perfection. Its Morning Classic stacks local bacon, egg and organic cheese on a cheddar scallion bagel. The sweeter side belongs to the Sunday Roll, with a burst of orange zest and a swirl of crème fraîche. Pair either with a piping hot cup of Backporch coffee and call it a win for the morning.
Haven Bagel and Coffee Co. on Bend’s southeast side
For homestyle vibes in downtown Bend, Cafe Sintra’s Portuguese Benedict never disappoints with spicy linguiça sausage and chipotle Hollandaise, served with ridiculously crispy-but-also-fluffy potatoes. Chase a French toast high with a stack of thick golden sourdough slices dipped in vanilla custard that practically float off the plate, or dive into a Mediterranean omelette stuffed with feta, linguiça and sweet peppers.
Bend Breakfast Burrito serves up a double-fisted grab-and-go breakfast at two westside locations with its Original burrito, crammed with morning must-haves: eggs, potatoes, bacon, cheese and that magical mix of tomato, onion and cilantro. Three sauce options crank things up a notch. And don’t miss the famous banana bread muffins, baked fresh daily.
Cafe Sintra’s Portuguese Benedict | Photo by Arian Stevens
Brunch With Benefits
At Roam, brunch charts its own course in the heart of downtown Bend. The Lemon Poppyseed Pancakes are smothered in lemon curd and cream cheese frosting while the Elk Morning Hash—a mix of savory potatoes, elk sausage, eggs and pickled Fresno peppers—is both down-to-earth and just a little bit fancy. For cocktail lovers, the Forager (Sun Ranch gin, Lillet Blanc, lime, eucalyptus and cucumber bitters) is pure wanderlust in a glass.
Brunch goes all out at westside Bend’s Victorian Café with an Earth Harvest Benedict piled high with roasted sweet potatoes, shiitake mushrooms, kale and asparagus. But the Victorian’s graham cracker-crusted Caramel Apple French Toast is the kind of decadence that deserves a slow clap. Choices, choices. Round out the meal with the notorious Proud Mary—a 24-ounce glass of sass that’s more feast than cocktail.
Caramel Apple French Toast, Victorian Cafe | Photo by Tambi Lane
At The Lemon Tree, brunch brings global flavors to the table in a sunny downtown Bend space. The Turkish Eggs showcases Middle Eastern flair with its roasted eggplant, tomatoes, olives and a chickpea melange sprawled out on a swoosh of labneh. The signature Crab Cake Benedict is a crowd favorite, featuring chunky East Coast crab atop a toasted English muffin, crowned with a rich butter Hollandaise. Add a full espresso bar and bottomless coffee and you’re in brunch paradise.
Crab Cake Benedict, The Lemon Tree | Photo by Tina Paymaster
Long Live Lunch
At Ryoshi Sushi & Izakaya on Bend’s southside, lunchtime finds its groove with fresh fish flown in from around the world. The Sunset Roll, a fusion of spicy tuna, avocado and crispy rice, is a sushi lover’s dream, and the Salmon Tower Roll is a stacked masterpiece of salmon, tobiko, crab, cucumber and a drizzle of miso magic. True to its izakaya roots, Ryoshi’s small plates—such as garlicky edamame and buttery-fresh nigiri—have a way of turning lunch into a “Where did the time go?” afternoon.
The Bread and Bunny food truck at the Midtown Yacht Club in Bend piles on the flavor without holding back. Its Where Reuben All My Life sandwich is aptly named, a knife-and-fork affair piled with Wagyu pastrami, melty Swiss and tangy kraut on toasted rye. For a different kind of bite, the Jack Talk Thai salad is a medley of yakisoba noodles, farm fresh greens, chicken thigh and a peanut dressing that adds some punch but keeps the focus on the crunch.
Campfire Lunch at Luckey’s Woodsman, Sisters | Photo by Arian Stevens
In Sisters, Luckey’s Woodsman brings a campfire to the table with fresh, hearty fare. The Lumber Jack plate—midnight brisket, forbidden rice and woodsman beans topped with cotija, chipotle aioli and charred sprouts—is nature’s goodness defined. Equally tempting is the Backpacker’s Delight ranch burger, with pasture-fed beef, huckleberry compote, gorgonzola, bacon and pesto aioli smashed between a brioche bun.
Dinner is Served
As the day winds down, Central Oregon’s dinner scene turns up. At Spork, it’s all about globally inspired comfort food in this popular westside Bend spot. The Lomo Saltado—a savory stir-fry of juicy steak, pan-kissed potatoes and grilled veggies—layers smoky flavors with the tangy heat of aji amarillo and the familiar comfort of a fried egg. Spork’s Goodbye Punch, a lively mix of rum, apricot liqueur, Avena, black tea and cinnamon, wraps up the flavor-packed journey.
Spork | Photo by Arian Stevens
Dear Mom Cafe off Bend’s SW Century Drive takes taste buds on a direct flight to Thailand. Grandma’s Pad Thai, with chewy rice noodles, fork-tender chicken and the magical combo of bean sprouts, shallots and peanuts, brings soul-deep flavors perfected over time. Midnight Chicken Wings, lacquered in caramelized fish sauce, play it cool but pack a sticky, sweet, savory punch with a slow burn that insists on being remembered.
BOSA | Photo by Tambi Lane
On the thriving NW Galveston Avenue, BOSA Food & Drink blends Old World Italian recipes with seasonal Pacific Northwest flair, complete with fresh pasta made daily in its dedicated “pasta room.” Start with the warm homemade focaccia served with whipped butter. The Gnocchetti alla Norcina—tossed with black pearl mushrooms and mascarpone-truffle cream—is always a crowd-pleaser, while the shareable bone-in ribeye satisfies heartier appetites. A curated wine list spanning the Pacific Northwest, Italy and France ensures the perfect pour for every dish—a fitting end to a day that didn’t waste a bite.
Perched high on a steep canyon rim overlooking the Deschutes River sits a home affectionately known as “The Cabin.” At the end of its winding driveway, past a stable-turned-bunkroom and occasional sculpture made from old metal tools, the cabin greets visitors with an original Mt. Bachelor Summit chair sitting proudly by its welcoming front door. Warm lights from within cast a golden glow on dark knotty-pine posts and beams forming a cozy living space that embraces all who enter. As it grips the cliffside of a 10-acre lot split by the river 120 feet below, the cabin’s boards shift as the wind whistles past, and its wooden floors creak with every step—a celebration of all the footprints that have left their mark here.
Holding decades of memories, an old leather book with the word “Guests” scripted in gold on its cover sits on the cabin’s coffee table. Corners of thank you cards and pictures peek out of its bulging sides, bearing entries in 5-year old scribbles to polished cursive of moments dating back to 1967, the year the cabin became a centerpiece for Skip Frank’s large Portland family. Long before Portlanders began flocking to Central Oregon, Skip’s mother Paula encouraged her five adult children to join her in purchasing the Tumalo house as a family ski cabin. At the time, Bend had only 12,000 residents and Mt. Bachelor had just two chairlifts — Number 1 and Number 2 chairs.
“My mom was a visionary,” Skip explained, “She found this place and bought it on the spot. We’re a fanatic ski family. But above all, she loved family and didn’t want our family to separate in any way.”
The Patsy Effect
Skip and his late wife Patsy acquired the home as time went on. For decades, they traveled over the mountains from Portland for ski weekends, holidays and long summer getaways at the cabin, accompanied by their children, extended family members and friends from near and far. In 2004, the couple decided to move to Central Oregon and make the cabin their permanent home. With a creative eye, Patsy brought her passion for vintage collections and fashioning art out of ordinary items, filling the cabin with personality and charm.
“Patsy saw things nobody else could see,” Skip said. Outdoor sculptures crafted from barbed wire, garden tools, pipes, branches and a satellite dish stand guard, welcoming all who make the journey. Inside, Patsy’s collections of colorful vintage tablecloths, thermoses, metal picnic baskets, antique cameras, globes and typewriters are carefully displayed with a distinctively “Patsy” retro flair.
Built for Life
The home has been a space designed for the casual day-to-day realities of family life since it was built. Constructed in 1963 by the original owners for their three boys and one black malamute, the cabin has not changed drastically since, even as the world around it has.
“Our rotary phone used to be a party line with all the neighbors up and down the street. You’d pick up the phone and hear someone else talking on the line,” Skip laughed.
Resting atop a large stone hearth, a woodstove anchors the cabin and creates an inviting living space. Vaulted ceilings open up to a western-facing window that reaches the peak of the highest gable, letting in afternoon sunlight and tempting all to wander outside to the deck to witness its high desert views. Looking north and south, the meandering Deschutes River can be seen for a mile in each direction, and the snowy tips of Mt. Bachelor and the Three Sisters peek above the rim. The deck itself all but takes the breath away with its elevation and closeness to the edge of the cliff. A Dr. Seuss-worthy staircase descends the steep rock outcropping toward the river—76 steps built by Skip’s stepfather that have endured decades of winter storms. From the base of the steps, the journey down to the river follows a makeshift path between juniper trees, around tall boulders and past a hidden cave, giving it all the makings for a grand adventure.
As the sun drops behind the canyon’s rim, the firelit warmth of the woodstove beckons. Hearty couches, chairs and a dining table made by Northwood Furniture appear to have been built with the cabin in mind. Still in perfect condition, the sturdy furniture was purchased by Skip’s mother from Northwood’s manufacturing plant in the former Army training grounds of Camp Abbot—now known to the world as Sunriver.
Just beyond the woodstove, a ladder from a Navy ship invites curiosity, a feature built into the original design. Visually dividing the kitchen and living room, the ladder is a fitting coincidence considering Skip’s father was a WWII Naval officer, so his eldest son was given the nickname “Skipper.”
The kitchen is light, bright and functional, renovated by Patsy with Old-World pantry doors, rough-hewn marble tops and open-shelving for her vintage displays. Climbing the ship ladder leads to a bedroom loft adorned in a handmade quilt, vintage fan and a collection of antique leather suitcases overlooking the golden canyon walls and the river far below.
Legacy in Every Detail
A collection of ski gear and a pair of sleek leather riding boots attract the eye by the cabin’s front door. Nearby, shelves of gathered treasures tell tales of family lore to those who pause long enough to listen. Among them, a magazine photograph of Skip’s parents at the re-opening of Timberline Lodge after WWII; old-fashioned toy cars given to children from Santa Claus at the Portland department store the Frank family once owned; three rows of first-place Pole Pedal Paddle mugs and a signed portrait of Mother Teresa. Everywhere, stories await discovery.
Just beyond the shelves lies a bunkroom where the bottom row of bunks once served as study carrels for the original owners’ three boys. Now there are six bunks, each with its own privacy curtain, ladder and reading light, creating a space where kids and wonder reign.
On the northside of the woodstove, a hallway leads past an antique wooden boot jack and an impressive collection of vinyl records. Beyond, the primary bedroom of the 1,900-square-foot home is announced by Patsy’s favorite piece of art—a glowing fish that draws the eye to the room’s floor-to-ceiling windows which afford a view of the Deschutes that’s so expansive, it appears to be a mural painting.
“We have the river,” Skip said, gazing out at the canyon. “I wouldn’t trade it for the world.”
There’s a word in the German language that has no English equivalent: Gemütlichkeit is described as a feeling of warmth, coziness and good cheer. After traveling across the world from Germany to spend time at the cabin, a guest shared in the guestbook at the end of her stay, “We enjoyed real old-style Bavarian Gemütlichkeit—it couldn’t be better, even in Bavaria.”
