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Bend, Oregon: The Launchpad for Young Skiing and Snowboarding Talents

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

Photo credit: Grant Myrdal | Skier: Ashley Thornton

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.

Photo credit: Aaron Staylor, Skier: Josh Reports
Photo credit: Justin Ewing | Snowboarder: Jen Jones

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.

Photo credit: Max Rhulen | Skier: Cody Winters
Photo credit: Aaron Staylor | Skier: Jaclyn Walles
Photo credit: Tyler Roemer | Skier: Nora Beck

Mt. Bachelor’s Lil Rippers

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.

Photo credit: Garrett Lockrem | Skier: Milo West

Future Nordic stars get their start in Bend Endurance Academy’s Mini Nordies program at Meissner Sno-Park, where kindergarteners merge the fun of snow play with the basics of sliding on snow.

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.

Head over to one of our local mountains to keep up with all the happenings: Mt. Bachelor | Hoodoo Ski Area

6 Places to Enjoy Mocktails This Dry January in Bend and Central Oregon

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.

The Dez
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.

espresso alcohol free beverage

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.”

mocktail being poured

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.

alcohol-free mocktails on table

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.

Dry January at Lady Bird Cultural Society Bend
Never Been to Spain Mocktail at Lady Bird Cultural Society in the Old Mill District

Read more about our Central Oregon restaurant scene.

Kita Café Japanese Treats

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.

Learn more @kitacafeco.

Jake Kenobi’s Layers of Paint Are a Portal To Human Connection

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 Bend Oregon Portrait
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.

Jake Kenobi painting titled Now You Must Keep Living
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.

Jake Kenobi Painting Last Night Before the Dawn
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.”

See more at springbreakjake.com.

Jake Kenobi Painting What Lies Below
What Lies Below
Gorgeously Plated Dishes in Bend Oregon

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.

Yellowfin Tuna au Poivre Lady Bird-Cultural Society

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.

Chef John Gurnee Lady Bird Cultural Society Bend

Oli

Cooked to perfection, seared duck breast finds its complement in colorful mung bean puree, beet puree, quince and sunchoke.

Oli Dish at Yoli Bend

Chef Joe Kim | Yoli
Yoli is a family-owned Korean restaurant featuring creative takes on traditional Korean cuisine and a focus on authentic flavors. Read our full write up from November 2022, here.

Chef Joe Kim at Yoli Bend

Rainbow Trout

Smoked trout roe-vermouth cream creates a bed for regional rainbow trout topped with gold potato salad and fresh herbs.

Rainbow Trout at Ariana Restaurant Bend

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.

Chef Andres Fernandez of Ariana Restaurant

Citrus, Burrata & Prosciutto Salad

Blood and Cara Cara oranges inspire with layers of burrata, prosciutto, fennel, mint, pomegranate vinaigrette and toasted pistachios.

Citrus Burrata Prosciutto Salad at Dear Irene Bend 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.

Dear Irene Bend Oregon

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.

Chef Jonny Becklund finishing dish at Dear Irene

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.

Chef Jonny Becklund | Dear Irene

Chef Jonny Becklund at Dear Irene in Bend

Dine Like a Local Around Bend

A Perfect Day of Dining and Sipping Around Bend

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
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 Bagels Bend
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
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 at Victorian Cafe Bend
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. 

Lemon Tree Crab Cake Benedict
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.

lunch trays at luckeys woodsman sisters
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 bowl in Bend
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.

Making pasta at Bosa Bend
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. 

Pasta at BOSA Bend
BOSA | Photo by Tambi Lane

 

Skip Frank’s Legacy Cabin

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.

Skip Frank

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.”

Skip Frank’s Cabin Kitchen

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.

decor at Skip Frank’s Cabin

“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.

Skip Frank Cabin Decor

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.

bedroom in Skip Frank’s Legacy Cabin

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.

staircase from kitchen

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.

view of Deschutes River out Skip Frank’s Cabin Window

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.”

Skip Frank’s Legacy Cabin

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