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Boneyard Pub Goes Beyond Classic Pub Fare

Poke bowls and Cubano sandwiches might not be typical brewery fare, but Boneyard Beer in Bend has always done things a bit differently. From its unconventional beginnings (with a “boneyard” of old brewing equipment sourced from 13 different breweries nationwide), to its distinctive grunge aesthetic and its anti-pub pub food, Boneyard Pub stands apart.

Not Your Classic Brewery Ambiance

Boneyard Beer, which started brewing in 2010, opened its current location on Division Street in 2018 and established itself as more than just a brew pub. With an impressive array of more than 20 taps, they serve clean, balanced beers perfectly complemented by a menu of delicious cuisine. So delicious the pub’s motto is, “Come for the beer, stay for the food.”

The large pub offers three distinct areas to suit your mood: its beer hall, a cozy private corner bar with plush seating, or an expansive wrap-around patio complete with fireplaces and outdoor heaters, and fantastic views of Pilot Butte. Nestle up and browse the menu; it’s guaranteed to offer a few surprises.

The Anti-Pub Pub Food

The Thai Peanut Bowl is a fusion of flavors and textures, featuring pickled onions, crisp cucumbers, edamame, fluffy rice, mixed greens, tofu fried to perfection, and a medley of cilantro and basil. Topping it all off is a generous drizzle of deliciously spicy peanut sauce. You can also swap for chicken as your protein choice.

The Cubano sandwich is a must-try for anyone craving Latin flavors. It boasts marinated crispy pork, black forest ham, Swiss cheese, pickles, yellow mustard and mayo, all tucked into a warm hoagie. The balance of flavors is just right, with the savory pork and ham complementing the zing of the pickles and creamy Swiss cheese.

The appetizers and side orders are not an afterthought. Consider adding a side order of the polenta tots to your meal. These little nuggets are made from creamy polenta and served with a togarashi sauce, offering a hint of spice. And, of course, one of Boneyard’s exceptional craft beers is a must-have addition to the experience.

Boneyard Pub in Bend is a Must-Visit

From its origins in an old mechanic’s garage in Bend’s Historic District to the new Division Street pub, Boneyard Pub has set itself apart as a brewery where patrons can savor exceptional beers and delicious food. If you’re in Bend and searching for something beyond fries and burgers to pair with a locally renowned microbrew, Boneyard Pub is your destination.

How to Get There

1955 NE Division St, Bend | boneyardbeer.com/pub/

Open: Times vary, Monday to Sunday

Click here to read more about our local food and restaurant scene. | Visit our Dining Guide here.

Backporch Coffee Roasters: A Central Oregon Favorite

If you’re passionate about coffee and have spent any time in Central Oregon, chances are you’ve been to one of Backporch Coffee Roasters’ four locations, and you may already be a regular. If so, we understand why; the attention to detail that goes into Backporch coffee, from bean to cup, is evident in every delicious sip.

Ethical Coffee Sourcing

One of the standout qualities of Backporch Coffee Roasters is the company’s commitment to purchasing ethically grown coffee beans. Sourcing 100% Arabica beans from Indigenous farms worldwide, the Backporch team forms direct relationships with farmers in El Salvador, Burundi, Colombia, Costa Rica and more. This direct-trade method ensures that the production honors and fairly compensates the hardworking farmers who dedicate themselves to their craft, allowing us to enjoy a quality cup of coffee each morning.

Eco-Friendly Roasting

Once the beans have completed their journey to Central Oregon, they are roasted with precision on a Falcon Loring Roaster, a piece of machinery with an impressive legacy, initially manufactured by NASA scientists. Backporch’s commitment to sustainability is able to shine through in the roasting process, as the Loring Roaster allows it to save up to 80% on fuel and produce coffee that’s virtually smokeless compared to conventional methods.

The Menu at Backporch Coffee Roasters

Enter any of the Backporch locations and be met with the warm, inviting smell of freshly roasted coffee, along with the joyful sound of mugs clinking and community chatter. The Backporch menu offers an array of options that cater to every palate. Whether you’re in the mood for the rich intensity of a cortado, the creamy embrace of a latte, the sweet allure of chai or the simplicity of locally produced tea, Backporch has it all. From the ethically sourced beans to the precision of their roasting process and the artistry of their baristas, every Backporch beverage tells a story of quality and dedication.

Tasty Haven Bakery Collaboration

Pair your drink of choice with one of Haven Bakery’s tasty pastries, and you’ll be in for a treat. A local bakery and partner of Backporch, Haven Bakery sources non-GMO and organic ingredients, prioritizing regional farm partnerships and sustainability. The result is an array of delightful breakfast options, from traditional handmade bagels to reimagined pastries and breads. Your mouth will water just looking at them!

Two Decades of Delicious Coffee at Backporch

Backporch Coffee Roasters stands out with its commitment to quality, the environment and the local community. For nearly two decades, owner Dave Beach’s dedication and love for his hometown have fostered a devoted following of coffee lovers and a staff of more than 30 employees. So, whether you’re looking for your daily caffeine fix or a tranquil spot to savor a warm drink and tasty treat, Backporch Coffee Roasters invites you to embrace coffee as it’s meant to be served.

How to Get There

Four Locations in Bend | backporchcoffeeroasters.com

Open: Times Vary, Monday to Sunday

Click here to read more about our local food and restaurant scene. | Visit our Dining Guide here.

Mediterranean bites (and bagels) in Bend 

Since 2019, Bo’s Falafel Bar has been serving up Mediterranean delights and positivity to the Bend community. Originally nestled on Galveston Street, this colorful eatery recently found a new home on Century Drive, just a stone’s throw away from the Flamingo Room. Bo’s Falafel Bar is the brainchild of Sierra Phillips, a hometown girl who pursued a career in law before discovering her true calling–bringing the flavors of falafel to Bend.

As you step into Bo’s Falafel Bar, you’re greeted by a playful diner-style ambiance that’s both inviting and nostalgic. Checkered floors and mid-century modern dining chairs set the stage, while blue walls and hand-painted signage add a touch of personality. Handcrafted clouds dangle from the ceiling, casting a dreamy atmosphere, and antique glass lampshades provide warm lighting. The garage doors that open to the outside invite a natural flow of fresh air and warm sunshine.

The menu at Bo’s Falafel Bar offers a simple selection of Mediterranean bowls, sandwiches and snacks, with flavor profiles that are anything but simple. The kitchen doesn’t stop with falafels though; mornings start with handcrafted bagels that are equally satisfying.

For fans of falafel, the Falafel Sandwich is a must-try. Bo’s house-made version, prepared daily with a medley of herbs and spices, is nestled in a warm, fluffy pita. There are three topping options, but The Spicy takes it up a notch with pickled cabbage, beets, onions, pepperoncini, toum and garden sauce.

Another standout is the Bo’s House Chicken Bowl. Sweet and smoky chicken is served on a bed of dill rice and shredded greens, with an option to enjoy it over broth. Opt for The Classic toppings to enjoy cucumber salad, heirloom tomatoes, tzatziki, pink tahini and hummus, creating a harmonious blend of flavors and textures.

Whether you’re kicking off your day with a delectable bagel sandwich or indulging in Mediterranean bowls to round out your day, a trip to Bo’s Falafel Bar is sure to nourish and satisfy. Sierra Phillips’ passion for bringing people together over a delicious meal shines through in every bite.

70 SW Century Drive #120, Bend, OR 97702 | @bosfalafelbend

Open: Wednesday – Sunday, 8 am – 9 pm

Click here to read more about our local food and restaurant scene.

March 2021 – Bend native ditches law to bring Bo’s Falafel Bar to her hometown

Sierra Phillips left her small pond in Central Oregon to pursue environmental law in Washington, D.C., only a few years ago. But after returning to her hometown to work in business law, she began to question her career. “Everything started to feel stressful for the wrong reasons. I wanted to stress out on my terms,” she reflected. “I just knew that someday I would open a restaurant, and that belief coupled with my constant cravings for super herby falafel naturally grew my idea for a falafel shop.”

Falafels have always been a favorite for Phillips, but finding a restaurant that made them to her liking was a challenge—even amid Bend’s growing restaurant scene. “I don’t get emotional about too many legumes, but falafel has a special place in my heart. It played a role in my childhood, it was a comfort when I was a homesick broke college student and an even poorer law student, it was a staple when I was vegan and it connects me to who and where I come from,” she said.

It wasn’t until she drove past a small commercial space with a ‘For Lease’ sign in the window in the spring of 2019 that she decided it was time to take the leap. “It was definitely more of a journey on trusting my instincts than a detailed plan to leave the courtroom to make falafel,” she said. Still, she and her husband had the lease for the building negotiated and signed a week later to launch Bo’s Falafel Bar.

Because the 500-square-foot space lacks a commercial kitchen, all prep cooking was done at Prep, a local shared commercial kitchen. In early 2020, she seized on the opportunity to purchase a food truck. “We bought a food truck shortly before the shutdown, so we altered our plans and transformed it into a commercial kitchen to park alongside the shop,” she explained.

After taking a four-month hiatus propelled by the initial shutdown in March of last year, Bo’s Falafel Bar reopened in July 2020 with some modifications. The building, which previously hosted indoor dining and a “choose your own toppings” bar for falafel salads and pitas, now serves as a prep area for employees. Additionally, the outdoor patio—which sits adjacent to the Galveston Avenue and 14th Street roundabout—is now tented with a large, transparent covering to accommodate outside dining. Orders are now placed at a walk-up window next to the original building entrance, while food is prepared only steps away at their onsite food truck. “If we didn’t adapt, we wouldn’t be here,” Phillips said.

Bo’s, which gets its namesake from Phillips’ golden retriever, also pivoted to cater to the breakfast crowds. Bo’s Bagels made its debut in the fall, selling plain and everything bagels from their food truck on weekend mornings. “My recipe is equal parts passed down from family, trial and error at home, and from my time on the East Coast where they do bagels right,” she said. Phillips plans to serve her bagels with a house-made cream cheese recipe that she’s busy perfecting. “Our plan is to have fun with Bo’s Bagels, seeing what we can do from our humble food truck.”

Until then, Phillips continues to focus on making affordable, accessible, healthy and comforting food, along with connecting with her customers. Bo’s plans to offer outdoor dining, as long as it’s allowed by the state, where dogs are, of course, welcome. “I wanted people to know we are friendly and welcoming, and nothing says that better than a golden retriever,” she said of the restaurant’s namesake. The real Bo, by the way, does not eat the falafel—but is known to enjoy the fries.

Cuban Kitchen Reopens in Bend

The Cuban Kitchen reopened its doors in 2023 and is better than ever. This beloved Cuban restaurant is once again delighting guests with its vibrant atmosphere, kind hospitality and authentic cuisine.

Stepping through the doors of Cuban Kitchen, you’ll feel transported to the Caribbean Island. Bright bursts of color evoke the lively streets of Havana, vintage cigar boxes hang about, and art and photographs depicting Cuban culture are pressed into the wooden tables. The joyful and laid-back ambiance complements the warm, attentive and knowledgeable service, creating the ideal atmosphere for a memorable and satisfying culinary journey. Whether you’re looking for a casual lunch or an evening of indulgence, Cuban Kitchen is the spot to relax and enjoy a delicious meal in good company.

Guided by owners Cristina and Chris Rojas, Cuban Kitchen offers a menu inspired by cherished family recipes brimming with flavor and authenticity. Each dish, from the iconic Cubano sandwich to the Tropical Bowl, is carefully prepared by the talented chef team and explores traditional Cuban flavors and ingredients.

The Cubano sandwich is a can’t-miss with succulent roasted mojo, tender garlic pork, flavorful smoked ham, melted Swiss cheese, and tangy dill pickles, all pressed between perfectly toasted Cuban bread slices. It’s hard not to scarf the whole thing down in just a few bites. For those seeking a lighter option, the Tropical Bowl offers a combo of fluffy white rice, hearty black beans, zesty pico de gallo, crisp lettuce, sautéed onions and sweet plantains. It’s a simple yet wholesome dish that allows the natural flavors of each ingredient to shine.

Complementing exceptional mains are sides such as sweet plantains and double-fried tostones, accompanied by an irresistible mayo ketchup sauce. No visit to Cuban Kitchen is complete without immersing yourself in the tropical vibes by sipping on the refreshing mojito or classic piña colada.

With the reopening of Cuban Kitchen, Bend’s culinary scene receives a vibrant infusion of Cuban culture and cuisine in the heart of Central Oregon.

Find them at 1600 NE 3rd St, Bend, OR 97701 | Cuban Kitchen website
Open: Tuesday-Saturday, 11 a.m. – 10 p.m. | Sunday, 11 a.m. – 8 p.m.

Original article published October 2018

With the newly opened Cuban Kitchen, authentic Cuban flavors arrive in Bend.

Cristina Rojas sips a cafecito from a tiny white plastic cup about the size of an individual coffee creamer. Bigger than a thimble but smaller than a shot glass, you might wonder why anyone would drink such a small serving of anything. That is, until you taste Cuban espresso, an intensely sweet and bold dark brew sometimes called “poor man’s cocaine.” It’s the fuel that powers a thirtysomething couple with four children who moved from the Little Havana section of Miami to open Cuban Kitchen, infusing new flavor into Bend’s culinary scene.

“This is what keeps us going,” said Rojas, who, with her husband Chris, opened the intimate eatery in July, all but hidden amid a dry cleaner, salon and pet supply store off Century Drive. The two are turning out classic dishes based on family recipes, bringing a dash of the Caribbean to the Cascades.

At its most basic, there are the Cubanos, or Cuban press sandwiches. Savory fillings are pressed between slices of Cuban white bread in a plancha, which is like a panini press without grooves. The options—roasted pork, ham and Swiss cheese, or slow roasted pork or chicken, or Palomilla steak (thinly sliced and pounded sirloin) and sautéed onions, or sweet plantains with lettuce, tomatoes, mustard, mayonnaise and crunchy fried potato sticks—all meld lusciously. The cheese melts, the bread toasts and the result is as satisfying as a lifted embargo.

Cristina said she continually experimented with her husband’s family recipes before finalizing the menu. For instance, whenever she went to a Miami restaurant and tasted a classic Cuban dish such as puerco asada, Cuban pulled pork, and liked the flavor, she’d adjust her recipe to emulate it. Once she and Chris decided they were going to move to Oregon to open a Cuban restaurant (Chris discovered Bend when visiting friends), they spent six weeks working at a Cuban cafe in Miami to learn tips on everything from cooking to customer service.

The result of such dedication and innovation is evident in dishes like puerco asada, slowly cooked with mojo, a marinade that combines garlic, cumin, and oregano with the flavor of the sun—the juice of oranges.

A classic Cuban-style chicken fricassee frequently sells out because the time and space involved only allows Rojas to make fourteen portions daily. She begins early, marinating the chicken, searing it, and cooking it in an eighteen-inch-wide pot with wine, peppers, tomatoes, spices and raisins. It’s served with white rice, Cuban style.

“The simple secret is toasting the rice a bit before cooking it with oil. That gives it the Cuban taste—so it’s soft, but with more texture,” Rojas said. Another side dish is maduros, glistening, sweet, soft plantains.

Repeat customer Tony Russell of Bend said he discovered Cuban Kitchen when it popped up as “hot and new” on his Yelp app. “I also had friends call me about it,” he said. “They’ve heard my regular complaints of ‘no good Cuban food for 500 miles,’ and felt relieved to have an opportunity to hush my cries.”

One of his favorites is the moro rice. Rojas said she employed many iterations of this essential Cuban staple, adjusting the amount of garlic and oregano in the black beans, the distinctive feature. “One of most time-consuming things was something as easy as making beans, but ratios of each ingredient are important, and I add tomato sauce, which is a big thing for the creamy texture, when you pour it over the rice, which is traditional.”

This winter, Rojas plans to offer paella on Friday and Saturday nights and soups, most likely one of black beans. That will add to the coziness of the thirty-seat space. With counter service, simple wooden tables and chairs, walls adorned with vintage Cuba travel posters, a flag, dominoes and cigar boxes, it’s as relaxed as the lifting of a travel ban.

Click here to read more about our local food and restaurant scene.

Restaurant Review

Dear Mom Cafe, Bend’s newest Thai eatery, skillfully crafts traditional dishes with contemporary twists in its trendy space. Owned and operated by the Chalernhinthong family, this vibrant restaurant and its cuisine honor Jattalee Chalernhinthong’s beloved mother and the family’s hometown.

The bright decor features eye-catching wallpaper, colorful velvet chairs and playful neon signs that infuse the space with a joyful energy. The attentive staff warmly escorted us to our table, where we perused a thoughtfully curated menu with a concise selection of dishes, highlighting quality over quantity. The libations menu offered Thai iced tea variations, mocktails, cocktails, and a beer and wine list.

For small plates, we opted for the Midnight Chicken, crispy chicken wings with a succulent interior topped with herbs and a caramelized fish sauce, as well as the Roti and Curry, a flakey Thai-style flatbread that we dipped into a bright and flavorful curry.

For the main course, I ordered the Khao Soi Curry Noodles, a traditional northern Thai dish of egg noodles, rich coconut curry broth, topped with bean sprouts, pickled mustard, raw shallots, crispy wontons, cilantro, spicy garlic chili oil and lime slice, with the option to add tofu or fried chicken. It was filled with flavor, satisfying and spicy (there are no spice levels to choose from here, so expect a bit of an extra kick in some dishes).

My tablemate ordered and thoroughly enjoyed the Spicy Crispy Holy Basil, a delightful mix of roasted vegetables and sweet bell peppers sauteed in mom’s spicy umami sauce, topped with crispy holy basil, bird’s eye chili and a perfectly fried egg, all served over rice with the option to add spicy fried chicken or tofu. The portion sizes were generous, so we could take home some leftovers to savor the goodness of the Dear Mom Cafe experience a little longer.

320 SW Century Dr., #410, Bend

458-281-0511 | Learn More

Click here to read more about our local food and restaurant scene. | Visit our Dining Guide here.

Photo courtesy of NW Raw.

NW Raw is an organic, plant-based, gluten-free cafe that caters to the health-conscious.

With origins in Ashland, NW Raw is now serving its healthy cuisine and organic juices on Bend’s westside. The soft opening in August 2023 is slated to expand into extended hours and the arrival of its complete food offerings in September. 

The menu is packed with 100% organic ingredients, essential nutrients, vitamins and antioxidants. From fresh juices to thick smoothies, towering toasts to hearty bowls, salads, and soups, there is a healthy option for every palate. Various plant-based cleanses are also on the menu for those who want to extend the NW Raw experience.

The NW Raw Ambiance

A recent lunchtime visit on a bustling Wednesday made for a nourishing midday break, both in the food eaten and the atmosphere enjoyed. The restaurant’s interior is a modern and spacious setting with a variety of seating options; cozy up in a booth or get work done at one of its long communal tables.

Counter service streamlined orders while an assortment of grab-and-go juices and salads were available for those seeking a swift bite or some adventure fuel to take on the go. The service was prompt and attentive, with staff regularly checking in to ensure that every diner’s needs were met efficiently and thoughtfully.

On the Menu at NW Raw

An excellent lunch option is the Yellowstone bowl, a flavorful cashew coconut curry sauce spread over a bed of rainbow quinoa, topped with carrot, purple cabbage, cilantro and green onion. It was simple, warm and nourishing, the perfect option for a midday meal.  

Another light and tasty item is the East salad, massaged kale tossed in a sweet ginger tahini dressing and topped with shredded carrots, beets, cabbage, currents, sprouted almonds, orange slices and black sesame seeds—an unexpected fusion of flavors with just the right balance. 

For dessert, chocolate lovers will want to check out the Pilot Rock, a dark chocolate tart, while those looking for a fruity finish will want to order the Pikes Peak, a lemon raspberry cheesecake. Grab the Vertical cold-pressed juice on your way out for a refreshing blend of celery, cucumber, kale, cilantro and lemon for a cool and rejuvenating close to the meal.

NW Raw’s organic ingredients, nutrient-packed menu and plentiful grab-and-go options cater to those with action-packed days, be it work or adventure, who are looking for a nourishing meal that doesn’t skimp on flavor.

210 SW Century Dr., Suite 110, Bend | nwraw.com/locations/bend

Open: Tuesday-Saturday, 9:00 a.m.-3:00 p.m. 

Click here to read more about our local food and restaurant scene.

Too Sweet Cakes is a bright bakery in Bend that is sure to satisfy your sweet tooth cravings. Inspired by a childhood passion for baking, owner Shelbi Blok attended culinary school before launching Too Sweet Cakes from her kitchen in 2016 followed by her first brick-and-mortar two years later. Over the years, the bakery’s delectable pastries, cupcakes and cakes have become beloved in Central Oregon and beyond.

Located on the east side of Bend, the bakery is full of light, with white walls and colorful accents that combine to create its welcoming ambiance. I browsed the vibrant array of pastries that sat behind the glass casing, my eyes darting from one mouthwatering treat to another. After consulting with the cheery staff behind the counter, I learned that the bakery’s specialty is its selection of croissant doughnuts or “cronuts” — a pastry that combines the flaky, buttery goodness of a croissant with the deep-fried, crispy texture of a doughnut.

I opted for the Berry with Lemon croissant doughnut, the Spinach Everything croissant and a cup of glazed donut holes. The buttery layers of the cronut were drizzled with a tangy and sweet frosting, the doughnut holes were moist, sweetly melting in my mouth, and the savory croissant’s flakey texture was warm with just the right balance of flavors. The overall experience was quick, easy and satisfying. Although there is cozy bakery seating available, I took my sweet treats to go in simple takeaway bags and savored each sugary bite with my morning coffee.

In addition to its pastries, Too Sweet Cakes provides a tempting assortment of cupcakes and cakes for special occasions. They have expanded their reach beyond Bend and supply pastries to over 60 bakeries all around Oregon. Furthermore, Too Sweet Cakes has opened two additional locations in Lake Oswego, Oregon, and Scottsdale, Arizona, satisfying a wider audience with its carefully crafted sweets.

1012 SE Cleveland Ave., Bend | Open daily 8 a.m.-2 p.m.

541-241-3933 | TooSweetCakes.com

Read more about about our local food and restaurant scene. | Savor Dining Guide by Bend Magazine

It’s a peaceful evening at Suttle Lake Lodge with its breathtaking natural views and rustic atmosphere. The lake is glassy, the surrounding forest is vibrant and the aroma of delicious food drifts down to the boathouse. The Royal Coachmen, a pop-up culinary and fly-fishing experience was setting up for an evening of community, nature and nourishment.

Founded in 2022 by Doug Adams and James Park, The Royal Coachmen is a dining series that celebrates good food, community and nature by bringing premier culinary artistry to the banks of beautiful streams, rivers and lakes. Park said, “At its essence, The Royal Coachmen is about bringing people together—chefs, brewers, guides, local fishing experts, winemakers and guests, and creating a one-of-a-kind experience.” There is no better duo to lead these evenings than Adams and Park. 

Adams, a renowned Portland-based chef with decades of experience in the restaurant industry, is the brain behind The Royal Coachman’s mouthwatering menus. His resume includes stints at some of Portland’s most loved eateries, Pok Pok, Ox, and Paley’s Place, to name a few. Many may also recognize him from his 2015 appearance as a Bravo network’s  “Top Chef” finalist. In 2016 he opened his first restaurant, Bullard, which specialized in Tex-Mex-inspired cuisine. His Texan roots shine through in many of his culinary works, with his beloved fried chicken earning him a nomination for a 2016 James Beard Award Rising Star. He has achieved many of the goals most chefs set out to accomplish, but along the way, he found that balance can be hard to obtain. He says that his years spent in high-profile, fast-paced kitchens were some of the best of his life but that it also meant he was working fifteen-hour days six to seven days a week. The Royal Coachmen was a chance to slow down and reconnect with his love for the outdoors. 

Park, an expert fly fisherman and owner of the Red Truck Fly Fishing Company in Sacramento, was a crucial inspiration for Adams to spend more time in nature. The pair first crossed paths several years ago at a street fair in Portland. They connected instantly over a love of fishing, and Park promised to take an overworked Adams, who hadn’t been able to get out on the water in years, on a fishing trip. From there, the friendship only grew, and soon the idea of combining their two great passions came to fruition. 

It was early 2022 when the pair first discussed The Royal Coachmen, and within just a few months, they had hosted events in Seattle and Portland. Adams prepares the food while Park gives fly-fishing demos, offering insight into casting technique and tying skills. Each dinner has its unique and memorable flair. “We’ve served sandwiches in fly shop parking lots, we’ve done seven-course dinners on a dock right on the water and popped up at some of Portland’s best restaurants,” Adams said. Their only rule is that the food must be meaningful and delicious.

They achieve this through the food’s expert preparation and deep connection with Oregon’s landscape. Guests will enjoy wines and produce sourced from the Willamette Valley and seafood fresh from the Oregon Coast. Adams said, “When I cook and enjoy these things, it brings me a deep sense of connection to where I live and the people that bring it to life.”  

In preparing the Suttle Lake Lodge pop-up menu, Adams sourced inspiration from childhood memories of stopping at roadside steakhouses with his dad post-fishing. He brought along guest chef Peter Cho, owner of the award-winning Han Oak restaurant, and together they delivered a delicious Old West Steakhouse meal.

The evening began with refreshing and light starters. The Bay Shrimp Cocktail, complete with freshly made cocktail sauce, iceberg lettuce, and lemon, was served alongside a flavorful and bright Heirloom Tomato and Blue Cheese salad dressed in a zesty lemon herb vinaigrette. The creamy, pungent blue cheese paired with the sweetness of the heirloom tomatoes made for a balanced and delicious flavor profile, topped with summer beans, basil and hazelnuts for a little crunchy texture.

A diverse relish tray provided various fermented vegetables, and an array of tastes from plum vinegar pickles to smoked Jimmy Nardello peppers, and sweet baby corn to daikon kimchi, a traditional Korean condiment made from fermented radish. No relish tray is complete without the sauces, and Adams didn’t disappoint. There was a sweet, spicy, candied jalapeño caper relish and a thick and delicious horsey cream sauce. Warm dinner rolls provided a soft buttery vehicle for all. 

The chefs prepared most main courses with the signature Royal Coachman style of open-flame cooking. The smoked prime rib acted as the hearty anchor of the meal, which paired well with the rich and slightly tangy creamed braising greens. Finally, the charred scallion mashed potatoes were soft and buttery while maintaining great flavor.

For dessert was Adam’s take on a sweet and refreshing strawberry shortcake. The tart balsamic strawberries, velvety EVOO whip cream, and flavorful basil made for a mouthwatering end to the evening. 

For a taste of The Royal Coachmen, you’re in luck, as the duo plans to continue hosting beautiful dinners in memorable places with a clear mission: “Connection is what we are after.” Adams said. “That’s the heart of Royal Coachmen. Connecting people to people, people to nature, connecting me with fish.”  

Learn more and reserve your seat at theroyalcoachmen.com.

Click here to read more about our local food and restaurant scene.