Taste what’s growing under the Central Oregon sun at Terra Kitchen, a farm-to-table restaurant offering a locally grown and locally curated dining experience in the heart of Redmond. Visit today and explore dishes celebrating bright and flavorful seasonal ingredients, picked and prepared for you in the peak of freshness. Our menu rotates with the seasons. For what’s new at Terra Kitchen please visit scphotel.com/terra.
TO START
HONEY-KISSED BURRATA (GF) Fresh burrata topped with toasted coriander, local honey glaze and bright seasonal fruit
CAULIFLOWER PUTTANESCA (V,GF) Roasted cauliflower, toasted garlic, olives, capers, red pepper flakes and roasted tomatoes topped with fresh basil and parsley
PATATAS BRAVAS (V,GF) Crispy, pan-seared potatoes coated in herbs, fresh local garlic and a mouth-tingling zhoug aioli
FROM THE GARDEN
FLAME & FIELD STEAK SALAD (GF) Local sirloin and radicchio tossed with green romesco dressing, fresh herbs, Rogue Creamery blue cheese, blistered cherry tomatoes, toasted breadcrumbs and red onion
FARM-FRESH ENTREES
LEMON PISTACHIO SALMON (GF) Eva’s Wild salmon, pistachio herb rice, fresh zucchini and radish salad and saffron yogurt
HIGH DESERT RIB EYE (GF) Chargrilled fresh local beef, served with roasted fingerlings on a horseradish cream sauce, sautéed green beans and roasted garlic herb butter featuring Deschutes Garlic
CHARRED EGGPLANT RISOTTO (GF) Well Rooted eggplant roasted and pureéd and a touch of butter and manchego cheese
FRESH PESTO PASTA Charred broccolini, roasted tomato, fresh burrata, tarragon oil and cured egg yolk
HAND-CRAFTED PIZZAS
PIZZA PICANTE (GFA) Tomato-basil-garlic sauce, salame piccante, provolone, mozzarella and ricotta, kissed with house hot honey and topped with oregano
Always roaming with a hungry heart, Roam features seasonal urban menus inspired by global flavors and freshly sourced ingredients. Roam, located in downtown Bend’s Oxford Hotel, prepares breakfast, lunch and dinner with locally sourced ingredients. Appetizers, charcuterie, pasta dishes, and the freshest local seafood, meats, and produce can be paired with something off of the eclectic list of fine wines, craft beer, cocktails, and desserts.
Photos by Tina Paymaster
SAMPLE MENU
BRUNCH
ELK MORNING HASH Elk sausage, crispy potatoes, bell peppers, caramelized onions, sunny side up eggs, pickled Fresno peppers, sour cream, queso fresco and Big Ed’s toast
JUMBO BISCUIT & GRAVY Housemade cheddar and garlic biscuit, sausage gravy,
sunny-up egg, lemon-arugula and garlic herb breakfast potatoes
CHIA AÇAI POWER BOWL
Chia açai blend made with berry, beet and almond milk, with assorted berries, pineapple, toasted coconut and almonds
SMOKED SALMON EGGS BENEDICT Hollandaise, smoked salmon, Big Ed’s English muffin, poached eggs, lemon-arugula and garlic herb breakfast potatoes
Lodge Kitchen: Locally sourced ingredients for classy, contemporary dishes.
A fresh take on American fare, serving farm-to-table ingredients and dry aged steaks overlooking the Great Meadow and Backyard led by Executive Chef Joshua Hedrick.
SAMPLE MENU
STARTERS
MUSSELS & CLAMS Housemade chorizo, brown beer and grilled baguette
CARPACCIO North 44 beef, artisan potato chips, horseradish, crème fraîche and mustard seed
CHARCUTERIE Chef’s selection of artisan cheeses and cured meats, sour cherry jam and crostini
Rancher Butcher Chef, or RBC, is a ranch-inspired butcher counter and dining room in Bend. RBC is on a mission to showcase the culinary versatility of the whole animal and to reinvigorate how Americans shop for and prepare beef.
With views of Bend’s Mirror Pond, Sen is a restaurant specializing in traditional Thai-style hot pot. From the owners of Wild Rose, Sen is known for their shareable House Hot Pot Set as well as their noodle soups.
The Blacksmith Restaurant serves distinctive bold cuisine in the historic Pierson Blacksmith shop in Downtown Bend, Oregon. Enjoy crafted cocktails in our elegant bar or lounge.
We look forward to seeing you soon.
SAMPLE MENU
STARTERS
CAPRESE BURRATA Sherry vinegar marinated heirloom tomatoes, burrata, balsamic glaze, fresh basil and finishing salt served with a side of toasted bread
TUNA POKE Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger,
green and white onion plated aside avocado ginger sauce,
tamari peanut sauce and potato chips
CRAB CAKES Two four-ounce fresh Dungeness crab cakes with a lemon dill beurre blanc sauce and diced red bell pepper served over a bed of mixed greens
ENTREES
FRESH STEELHEAD Seven-ounce seared crispy skin-on steelhead filet with a
lemon dill beurre blanc sauce and micro greens served aside
sautéed garlic snap peas and an herbed purple carrot puree
CHICKEN MARSALA Breaded Mary’s Free Range chicken breast over Yukon gold mashed potatoes with a rich cremini mushroom Marsala wine sauce
SCALLOP LINGUINI Five pan seared sea scallops served over house-made squid ink linguini tossed with diced Roma tomato, garlic, chili flakes, red bell pepper and onion in a lemon scampi sauce topped with fresh herbs
BLACKSMITH SIGNATURE TOMAHAWK Thirty two ounce bone-in ribeye topped with a lavender and preserved
lemon gremolada over a demi glace and béarnaise sauce served
with a baked potato and choice of vegetable
NORTHWEST RIBEYE Sixteen-ounce grilled ribeye served with a roasted mushroom bordelaise, horseradish mashed potatoes and garnished with crispy red onions
BACON BLEU CHEESE TOPPER FILET Seven-ounce grilled filet with a broiled onion bacon bleu cheese topping served aside Yukon gold mashed potatoes and our seasonal vegetable
The Blacksmith Restaurant 211 NW Greenwood Ave., Bend 541-318-0588 | bendblacksmith.com
Perched above the Deschutes River, Anthony’s at the Old Mill District provides the quintessential Pacific Northwest dining experience. With the option to dine indoors or out, enjoy fresh, Pacific Northwest seafood paired with seasonal produce, local wines and craft beer.
SAMPLE MENU
SELECTIONS TO SHARE
SEAFOOD TOWER
A selection of coconut prawns, Hawaiian ahi nachos and crispy calamari
FRESH OYSTERS ON THE HALF SHELL
Puget Sound oysters served with homemade cucumber mignonette and cocktail sauce
STEAMED MANILA CLAMS
Steamed in clam nectar with olive oil, garlic and lemon
HAWAIIAN AHI NACHOS
Served on homemade taro chips with pineapple chutney and wasabi aioli
DINNER
FISH & CHIPS
Three pieces of lightly panko crusted wild Alaska true cod, served with French fries, tartar sauce and ginger slaw
ANTHONY’S COBB SALAD
Oregon Coast shrimp, mango, avocado, tomato, crispy wontons and bacon on seasonal market greens, tossed with fresh basil vinaigrette and crumbled blue cheese
PAN-FRIED OYSTERS
Fresh yearling oysters from Willapa Bay pan-fried golden brown, served with almond basmati rice pilaf and seasonal vegetables
DOUBLE R RANCH RIBEYE
14 ounces and grilled to your liking, served with roasted Skagit Valley yellow potatoes and seasonal vegetables
CRAB STUFFED MUSHROOMS
Northwest mushrooms roasted with crab, shrimp and artichoke hearts
DUNGENESS CRAB DINNER
Steamed or chilled, served with homemade Louie dressing and dipping butter
CHARGRILLED KING SALMON
Finished with sundried tomato basil butter and served with champ potatoes and seasonal vegetables
Experience the bounty of the Pacific Northwest at Currents Restaurants & Lounge where our Executive Chef sources fresh regional ingredients. With an open layout, rich woods and supple leathers, stylish lighting fixtures, a fireplace and huge patio with riverfront views, it’s the perfect place for enjoying innovative cocktails and beautifully presented dishes.
SAMPLE MENU
BRUNCH
THICK CUT BIG ED’S BRIOCHE FRENCH TOAST Roasted apples, caramel sauce, whipped cream and Vermont maple syrup
PUMPKIN PANCAKES Pumpkin spice cream cheese and walnut-raisin chutney
HUEVOS RANCHEROS Housemade pork chorizo, corn tortilla, black beans, bell pepper, roasted poblano, avocado, over easy eggs, salsa and jalapeño cream
SPICY CHICKEN-APPLE SCRAMBLE Chicken apple sausage, jalapeño, cheddar cheese, scallions, Currents breakfast potatoes and toast
LUNCH
RICOTTA AND APPLE FLATBREAD Roasted apple, caramelized onion, balsamic and smoked gouda
CHORIZO MAN ‘N’ CHEESE Cheese curds, breadcrumbs, chives and Mama Lil’s peppers
PANZANELLA SALAD Arugula, warm bread, apples, cherry tomatoes, basil, sheep’s milk feta, red onion with maple balsamic
BEET AND BURRATA SALAD Arugula, oranges, California almonds with sherry-dijon dressing
DINNER
LEMON GARLIC HUMMUS Hazelnut muhammara, raw vegetables and pita bread
PAN ROASTED MARY’S CHICKEN BREAST Lemon pan jus, smoked onion polenta, wilted pecan and bacon chard
RICOTTA GNUDI Spinach, mushrooms, black garlic butter, confit cherry tomatoes,
crisp prosciutto and Parmesan
Greg’s Grill in Bend specializes in contemporary Northwest cuisine for the whole family to enjoy. Pair your entrée with a selection from the restaurant’s list of wines, beers, ciders, or craft cocktails as you take in the breathtaking views of the Deschutes river.
Grace and Hammer serves authentic wood-fired pizza in a historic church building to the community of Redmond. When the church bell rings on Friday evenings, you’ll know it’s time to go grab a slice and a glass of wine.
Church of Pizza: Grace and Hammer Offers a Culinary Congregation in Redmond
It’s a few minutes after 4 p.m. on a Friday afternoon, and a steady stream of folks are pouring through the front doors of the First Presbyterian Church in downtown Redmond. No, there’s not a Friday night sermon taking place, but there is a “Preacher of Pizza” in the house.
Photo by Arian Stevens
In 1912, the First Presbyterian Church was built on the site at the corner of SW Cascade Avenue and 7th Street. Along with housing congregations, the historic, steepled white clapboard has been home to a dance studio, various events, classes and weddings, and since 2019, a pizza place.
The minute founders Chad and Cinnamon Nemec laid eyes upon the beautiful old church building, their imaginations kicked in and a new dream began to form. They envisioned reusing and modernizing the original building, maintaining its historic shape and feel and making it home to a new eatery concept, Grace and Hammer pizzeria.
The Nemecs had recently sold their successful 187-acre ranch and restaurant in Austin, Texas, so they decided to purchase the First Presbyterian building and move their business west. Along with their prized wood-fire pizza oven, they lured “Preacher of Pizza” Adam Valentine, who also made the trek from Texas. Valentine had been with the Nemecs’ company since 2015 and is now a partner-owner of Grace and Hammer.
Photo by Tambi Lane
The Pizza
Valentine smiles when he talks about pizza being a labor of love.
“Everything is so specifically handcrafted, and we take pride in everything—from getting every ingredient arranged just right to the placement of the pie in the oven. It’s just pizza, but we take it seriously. It’s edible art.”
And edible it is. Grace and Hammer’s menu of a dozen pizza pies, several fresh salads and a few small plates, including crispy jumbo chicken wings or its Chosen Cuts charcuterie board, has delighted palates since its opening day.
In a tip of the hat to the restaurant’s Texas roots and the namesake of one of that state’s most famous residents, Willie Nelson, the Willie pie has become a local fave. The pizza is akin to a mouthwatering brisket sandwich with its house BBQ sauce, slow-smoked brisket, sliced red onions, freshly cut jalapeños, a bit of cheddar cheese and fresh mozzarella. It’s topped with cilantro and served with a side of dill pickle slices.
If you like your pizza on the traditional side, the Smithy offers house red sauce, fresh mozzarella, speck (Italian smoked, cured pork), cherry tomatoes and a helping of arugula for an extra peppery kick. The Purist pie is as simple as it gets with red sauce, mozzarella, tomatoes, basil and extra virgin olive oil.
For the meat lovers, there’s the Saint Stanley with pepperoni, Italian sausage and Calabrian chilis or the Gratitude with prosciutto, caramelized onions and truffle oil. If veggies are your thing, the Propriety features a blend of bechamel sauce, mozzarella, goat feta and mushroom, while the Benevolent Bird’s lemon herb chicken breast is highlighted with basil-arugula pesto,
roasted tomatoes and Manchego cheese.
Photo by Tambi Lane
While the toppings may be a pizza’s selling point, the crust is the foundation of any pie. The Grace and Hammer dough recipe is straightforward, but it does take time to make, as all good things usually do.
“It’s incredibly simple,” Valentine said. “[It’s] only water, flour, salt and yeast. The magic happens when you allow it to ferment, which we do for 72 hours. That’s where you get the added character.”
Then there’s the sauce. Again, Grace and Hammer keeps it basic. “We use imported San Marzano plum tomatoes to make a true Neapolitan sauce, adding only a bit of salt and garlic for a bright, fresh, incredible flavor,” Valentine explained.
That flavor is what keeps the locals pouring in, and for that, the “Preacher” is grateful. “I have so much gratitude and appreciation for this community and the reception we’ve received. The people have made it home for us here.”
Since 2019, Grace and Hammer has been serving slices of pizza that are nothing short of divine. This Redmond pizzeria can be found in a former Presbyterian church, boasting a white steeple, stained glass windows and bells that ring every Friday evening.
The church building, completed in 1912 and declared a historic site in 1976, has witnessed various phases of life, from congregations and hymns to dance classes and weddings. In 2019, this landmark building found new life as a temple of dough and cheese thanks to the vision of Chad and Cinnamon Nemec, who fell in love with the beautiful church after moving to Central Oregon from Austin, Texas. Their belief in community and their background in the restaurant industry brought this charming pizzeria to life.
Walk through the doors and find a one-of-a-kind ambiance that effortlessly blends the sacred with the savory. Grace and Hammer features a variety of seating options, including comfortable booths and tables that provide an intimate dining experience. For those who prefer the outdoors, the restaurant offers a charming patio area and picnic tables to savor pizza while enjoying the fresh air. Takeout is also available.
The Pizza
Grace and Hammer offers ample pizza, salad and small plate options. The Benevolent Bird pizza is layered with basil-arugula pesto, lemon herb chicken breast, fresh mozzarella, roasted tomatoes, manchego cheese and Italian herbs. The pesto provides a refreshing herbaceous kick and the chicken delivers a satisfying zest. Another standout is the Belltower pizza, adorned with G&H Béchamel sauce, fresh mozzarella, fontina, spinach, artichoke hearts and kalamata olives, finished with a generous crumble of goat feta. The Béchamel sauce, a creamy white sauce made from a roux and milk, provides a luscious and velvety base.
To complement the meal, the simple green salad features fresh mixed greens, red apples and goat feta, drizzled with a house-made Champagne vinaigrette and G&H balsamic reduction—the crispness of the greens is paired nicely with the apples’ sweetness and the cheese’s creamy texture. And let’s not forget the daily bread, a delightful serving of five knots of delicious dough baked with garlic, butter and rosemary, served with a side of house-made marinara sauce. Who can say no to warm garlic bread?
The Drinks
Wine, beer or a specialty cocktail are available. Sip on the High Desert, a refreshing concoction of Crater Lake Vodka, fresh lime juice and ginger beer, or the Ponderosa Pines, featuring Gompers Gin, fresh lemon juice, simple syrup and a sparkling finish with club soda.
Grace and Hammer is a spot to find solace in a slice. Whether enjoying a meal in the sacred setting or taking it to go, you won’t be disappointed and might just find yourself becoming a devoted follower of the Grace and Hammer experience.
Crosswater Grille is a family-friendly restaurant in Sunriver. The distinctive menu features New American cuisine prepared with the freshest and finest local ingredients available.
Waypoint in Bend is a full-service bar from the folks at Bend Brewing Company. Enjoy eight taps of Bend Brewing beer, a thoughtfully curated wine list and a cocktail menu that rivals any in town.
Rapa Nui Tiki Bar in Bend offers freshly pressed cocktails and Asian fusion tapas. Be transported from the high desert to a tropical oasis as you sip on a mai tai and snack on Korean BBQ riblets.
Owl’s Nest: From local farmers using sustainable methods under Central Oregon’s sunny skies
A beloved neighborhood eatery and place to catch the game, serving pub fare, cocktails, Pacific Northwest wines and local craft beer.
SAMPLE MENU
STARTERS
Pretzel Housemade Bavarian pretzel with Northwestern beer cheese
Jalapeño Cheese Dip A blend of jack, Parmesan and cream cheeses with bacon and “Ruffles”
SALADS
Steak Cobb 8oz flat iron, mixed greens, cherry tomato, smoked bleu cheese,
hard boiled egg and a red wine vinaigrette
Classic Ceaser White anchovy, 18-month Parmesan, with shaved crouton
SANDWICHES & BURGERS
Fried Chicken Sandwich Southern-style fried chicken, spicy aioli, housemade
zucchini pickles, bacon and coleslaw on pub bun
Lodge Burger North 44 hand-pressed beef patty, aged cheddar, American cheese, lettuce, tomato, onion, mayo
and pickles on a pub bun (black bean patty also available)
Garden Veggie Sando Grilled squash, roasted bell pepper, butter lettuce, tomato, red onion, pickle, smoked mozzarella,
balsamic reduction, olive oil and avocado aioli on housemade focaccia [V]
FAVORITES
Pulled Pork Mac & Cheese Pulled pork, mozzarella, jack and cheddar cheeses with jalapeño, scallion and Cavatappi pasta
Fish & Chips Halibut, coleslaw, tarragon tartar and fries
Cascade Street Distillery in Sisters crafts superior-quality potato vodka. Enjoy the unique viscosity, texture, and creamy feel when you craft a cocktail with Cascade Street Potato Vodka.
The Dogwood Cocktail Cabin is a craft cocktail bar in downtown Bend. Unwind in the woodsy-chic atmosphere as you enjoy specialty cocktails and small plates.
Velvet Bend is a popular bar and lounge in downtown Bend. Stop by for a hand-crafted cocktail or a local beer as you unwind in Velvet’s intimate lounge.
The Astro Lounge is a popular cocktail bar and nightclub in the heart of downtown Bend. The specialty cocktails, tasty bar food, and frequent live music sets have been providing locals with a good time for over twenty years.
Salute is a contemporary, chef-inspired Italian restaurant in downtown Bend. The ingredients are locally sourced, the bar is well stocked and the wine list is carefully curated.
El Rancho Grande Mexican Restaurant serves authentic Mexican food in Bend. You’ll experience time-tested recipes, handcrafted margaritas, and exceptional service.
Inspired by the culinary traditions of Italy and France, BOSA is housed in the historic Bakery Building on Galveston Avenue and showcases housemade pasta and a thoughtfully curated wine list of Pacific Northwest, Italian and French wines. Committed to supporting regional producers, chefs William Dockter and Nate King craft seasonal dishes using the finest local ingredients.
Los Jalapenos in Bend offers diverse and authentic Mexican cuisine. Swing by in the morning to try something off the traditional Mexican breakfast menu in addition to the typical savory lunch and dinner items.
Old St. Francis School has everything you need for a day of merrymaking… Cozy booths in the pub to enjoy delicious meals and handcrafted beer, crackling fires in the courtyard and games in the Fireside Bar! And our brewery is the winner of the Best of Craft Beer Awards’ 2024 Small-Size Brewery of the Year. Settle in for an award-winning beer, a fresh-juice cocktail, a juicy burger or your pub favorite.
SAMPLE MENU
BRUNCH
WORKINGMAN’S CORNED BEEF HASH Beer-braised corned beef, potato, onion and bell peppers topped with two soft-poached eggs
VANILLA BEAN FRENCH TOAST Whipped butter and real maple syrup
FIELD DAY TOFU BREAKFAST BURRITO Broccoli, spinach, kale, artichoke hearts, peppers, tomato, cottage potatoes and tofu wrapped in a warm flour tortilla, topped with chipotle pico de gallo, onion, jalapeño and cilantro
HOMESTYLE CHICKEN FRIED STEAK Served with country sausage gravy, two eggs, potatoes and toast
ELECTRIC MAYHEM OMELET Sundried tomato, roasted garlic, basil, Greek olives and feta
LUNCH
SECRET GARDEN PIZZA Tomato sauce, bell peppers, red onion, mushrooms, artichoke hearts, spinach, tomato, mozzarella and herbs
AUTOMATIC AHI Seared seasoned ahi tuna, ginger-wasabi mayo and spicy-sweet slaw on a bun
EXPEDITION ELK BURGER Coffee-bacon jam, black garlic aioli and white cheddar
ALE-BATTERED FISH & CHIPS Wild Alaskan cod, fries, tartar sauce and buttermilk coleslaw
MAINS
TERMINATOR STEAK & FRITES Ale-marinated New York steak, Terminator steak sauce, horseradish sauce and fries
PUB GREENS MIXED GREEN SALAD Grape tomatoes, cucumber, marinated red onion, croutons and Parmesan cheese with choice of dressing
RED EYE SALMON FILLET Pan-roasted wild salmon with coffee-bacon jam, Yukon Gold mashed potatoes and garlic-roasted broccolini
HOGSHEAD CRISPY CHICKEN SANDWICH Fried chicken, Hogshead honey-mustard mayo, lettuce and pickle chips on a bun with your choice of fries or tots
THE OMNIVORE PIZZA Tomato sauce, pepperoni, sausage, red onion, mushrooms, black olives and mozzarella
DESSERT
BLUEBERRY & CREAM BASQUE CHEESECAKE Deeply caramelized with a creamy center served with blueberry-brown butter sauce, whipped cream and fresh blueberries
HOPSCOTCH PEANUT BUTTER PIE Peanut butter mousse atop chocolate cookie crust, glazed with dark chocolate ganache, served with butterscotch and chocolate sauces, whipped cream and chocolate crisp pearls
COCKTAILS
MONKEY PUNCH Monkey Puzzle whiskey, PAMA pomegranate liqueur and
7-UP with fresh-squeezed lemon and orange
BLACK RABBIT SANGRIA High Council brandy, Cheshire Orange liqueur,
Black Rabbit red wine with fresh-squeezed lime and orange
MCMENAMINS OLD ST. FRANCIS SCHOOL 700 NW Bond St., Bend
Robert’s Pub is a restaurant and bar at Black Butte Ranch in Sisters. After a round or two of golf enjoy their Northwest-inspired cuisine while you sip on an Oregon micro-brew or regionally sourced wine.
The Barn in Sisters is a food truck lot, taphouse and community hub that focuses on bringing high-quality ingredients from local farms to your table. They have an extensive bar stocked with craft beers, regional wines and specialty cocktails.
Lifty’s is a family-owned and operated bar and grill in Bend. With stellar mountain views, elevated pub food, and a sand volleyball court you’re guaranteed to have a fun time.
E Bar & Grill is a restaurant and sports bar in downtown Redmond where contemporary meets western. Enjoy a specialty cocktail or microbrew from their bar while you browse their ranch-inspired menu.
Jackson’s Corner of Bend sources fresh and local ingredients for its delicious breakfast, lunch, and dinner menu. Also, make sure to check out their house-made sourdough bread, scratch pizza, mouthwatering pastries, and natural wine selection. Their “express” outpost is in Bend’s latest and greatest modern food hall in NWX, Market Hall. Their culinary philosophy is a celebration of the seasons, guided by what the earth is offering, what farmers can grow, and the timeless wisdom of nature. They embrace a simpler approach to food, allowing the true flavors of each ingredient to take center stage. And let’s be real, in-season food just tastes better.
Cabin 22, named for the number of taps at this Bend sports bar and patio, has an atmosphere that guarantees you’ll have a good time. Their food menu is elevated beyond the standard bar and their trivia nights are a can’t miss.
The Lemon Tree’s charming atmosphere, friendly service and menu full of international flavors have made it one of the most popular brunch spots in Bend. The two chefs met while cooking on yachts around the world and have brought their experience and passion for fresh and local ingredients to Bend.
River Pig Saloon is a popular bar in Bend that’s known for its cocktails, local draft beers, and hand-crafted pub food. Grab a drink, a bite, watch the game and hang out with friends by the fire.
CHI Chinese and Sushi Bar is a restaurant in Bend, Oregon that specializes in modern Chinese and Japanese cuisine. With views of the river, CHI is a popular spot for sushi, noodles and cocktails.
Born in 2013 on the historic corner of Bend’s eclectic downtown, Drake is a traditional-with-a-twist restaurant offering a delicious dining experience in a comfortable environment. From classic, nostalgic flavors to new and creative dishes, we cook food that is sometimes elegant, sometimes rustic and always honest.
SAMPLE MENU
LUNCH
THE BENDIE
Open faced Waygu burger on sourdough, dijon, grilled peppers and onions, cheddar, beef jus
Solomon’s at Tetherow Resort offers an elevated menu of perfected Pacific Northwest fare. Enjoy farm-to-table steelhead, elk, pheasant and more along with stunning views.
South Bend Bistro in Sunriver blends Italian influences with Northwest ingredients. The tastes and plates deliver a fine dining experience while wrapped in the comfort of an elegant dining room.
Sisters Saloon and Ranch Grill is a pub house, originally built in 1912, that brings a fresh take to the old west in Sisters. Sink your teeth into some smoked ribs or a bison burger, then swing through the old saloon doors for a drink.
The Depot Cafe brings locally sourced food, wine, beer and craft cocktails to downtown Sisters. The kitchen serves comfort food with a little flair; think cajun spiced tater tots, house-made beef chili, Depot-style carbonara pasta and much more.
Located in the heart of The Village at Sunriver, Village Bar & Grill has been serving great food and drinks for over 40 years!
SAMPLE MENU
SHAREABLES
TUNA POKE NACHOS
Wild-harvested top-quality yellowfin tuna tossed in a Sriracha soy sauce with avocado, fresh mango salsa, sliced jalapeño, scallions, sesame seeds and a drizzle of Sriracha aioli and unagi sauce. Served on a bed of fried wontons
LETTUCE WRAPS
Sautéed with water chestnuts, scallions, garlic and dragon sauce, served with crisp butter lettuce, shredded carrots, sesame seeds and dipping sauces
SALADS & SANDWICHES
VERY BERRY SALAD Tender greens with locally sourced apples, strawberries and blackberries, heaped with candied walnuts, red onion, goat cheese crumbles and our house raspberry vinaigrette
GRILLED CHICKEN CAPRESE Juicy and perfectly grilled chicken breast, fresh mozzarella, roasted tomatoes, pesto aioli and a drizzle of balsamic reduction, served on a toasted ciabatta roll.
CLASSIC FRENCH DIP Slow roasted in house and thinly sliced, served on a pub roll with housemade au jus. Add your choice of cheese, grilled onions or sautéed mushrooms.
BURGERS & ENTREES
CALIFORNIAN BURGER Freshly sliced avocado, hickory smoked bacon and cheddar cheese on a Newport beef patty with lettuce, tomato, onion, pickle and our house sauce
TUSCAN SALMON Grilled Atlantic salmon served in a rich, creamy Tuscan sauce with garlic, roasted red tomatoes and fresh spinach, finished with a touch of Parmesan and parsley and served with garlic mashed potatoes and seasonal vegetables
YELLOWFIN POKE BOWL Wild harvested top quality tuna tossed in a sriracha soy sauce and served with quinoa, tender greens, fresh mango salsa, avocado, carrots, scallions, cucumber, sesame seeds and a drizzle of sriracha aioli and unagi sauce
12OZ NEW YORK STRIP
21-day aged, full bodied with a rich beefy flavor, a New York Strip has a firm texture yet is well-marbled and tender to eat. Grilled to order and topped with a chimichurri compound butter. Served with garlic mashed potatoes
and seasonal vegetables
VILLAGE BAR & GRILL Sunriver Village | 57100 Beaver Drive, Building 7, Sunriver 541-593-1100| sunrivervbag.com
Italian for “wedge” and located in the Caldera Springs neighborhood, Zeppa offers a slice of life within the resort. Woodfired pizzas comprise the main course, but the freshly-made salads and panini don’t disappoint. Dine out on the patio for striking views of Mt. Bachelor and don’t forget gelato for dessert.
Bos Taurus is an upscale steakhouse that brings fine dining to downtown Bend. Expect exquisite cuts of beef, inventive entrees and appetizers and an experience that feels like something you’d find in a big city.
Diego’s Spirited Kitchen is a popular Mexican restaurant in Redmond. The Mexican-fusion menu puts its own spin on tradition with the pork carnitas ravioli and Creole barbecue shrimp.
Chow in Bend is a popular brunch spot known for their fresh ingredients, bold flavors, and welcoming atmosphere. A wait is to be expected, but their Bloody Marys and eggs Benedict will definitely make it worth your while.
The Row: A pub-style, casual, family-friendly dining experience
Perched at the edge of Bend’s high desert beauty, The Row at Tetherow serves up bold flavors and laid-back vibes, where craft brews meet unexpected pub fare like elk shepherd’s pie and Scotch eggs. The weekend brunch brings its own delicious twist, featuring inventive takes on classics and local favorites. With mountain views that steal your attention and a menu that surprises at every turn, it’s the kind of spot where every meal feels like a scenic adventure. Now accepting dinner reservations.
SAMPLE MENU
STARTERS
SCOTCH EGGS Two farm fresh eggs wrapped in Carlton Farms sausage, fried and served with creamy brandy peppercorn aioli and balsamic reduction
PUB WINGS Wings and drums slow braised, fried and tossed in our house buffalo, ghost chili, sweet BBQ or sesame-ginger sauce
BRUSSELS SPROUTS Roasted Brussels sprouts with lemon, olive oil, local honey and shaved Parmesan
AHI TARTARE Avocado and mango purée dressed with sesame oil, fresh ginger,
garlic, sweet soy sauce and wasabi crema garnish
SALADS
THE BURGER SALAD ½ lb. Cascade Natural beef patty with pickles, onion,
tomatoes and Tillamook cheddar atop mixed greens
CIDER SNOB COBB Mixed greens with bleu cheese dressing and crumbles,
grilled chicken, crispy prosciutto, hard boiled egg, tomato, cucumber, avocado and gluten-free beer berries
CARNITAS TACO SALAD Crispy corn tostada with black beans, carnitas, pico de gallo, avocado, candied pepitas, feta cheese, arugula and romaine lettuce, served with cilantro ranch dressing
KALE & QUINOA SALAD Shredded kale sautéed with quinoa, pickled onions,
roasted shallot-champagne vinaigrette, topped with cucumber, tomato, avocado and feta cheese
THE ROW SOUP Choice of our housemade rotating daily or tomato soup
served with Village Baker Striata
ENTREES
THE BURGER ½ lb. Cascade Natural beef patty with IPAioli, lettuce, onion, tomato and pickle, served on Big Ed’s brioche bun
TETHEROW REUBEN Triple decker club with ham, turkey, candied bacon, lettuce, tomato, cheddar cheese and mayo, served on sourdough bread
FROMAGE À TROIS Asiago crusted sourdough with Tillamook sharp
and extra sharp white cheddar and honey glazed ham, served with a bowl of housemade tomato soup
ROW CLUB SANDWICH Triple decker club with ham, turkey, candied bacon, lettuce, tomato, cheddar cheese and mayo, served on sourdough bread
FRENCH DIP Cedar River prime rib, caramelized onions, Swiss cheese, horseradish aioli on a ciabatta roll with demi au jus
FISH & CHIPS Beer battered cod with house-cut fries, coleslaw and remoulade
NEW YORK STRIP Served with potato-parsnip purée and seasonal roasted vegetables
GRILLED SALMON RISOTTO Fresh grilled salmon fillet with herb-Parmesan risotto, broiled asparagus and a cherry mustard seed gastrique
VEGAN BOWL Coconut jasmine rice and red quinoa topped with fresh avocado, edamame, slaw, roasted beets, cucumber and fried rice noodles with sesame-ginger and Thai peanut sauce
TETHEROW TACOS Two tacos on flour or corn tortillas served with chips, salsa and guacamole. Your choice of breaded and fried fish, lettuce, pico de gallo and cilantro-lime sour cream; carnitas or chicken with lettuce, feta cheese, pico de gallo and avocado crema
The Capitol is a basement bar and nightclub in downtown Bend. Swing by for a slice of pizza, a couple of drinks and to groove on the dance floor with friends.
Barney Prine’s Steakhouse and Saloon offers an upscale dining experience with a rugged flare to the community of Prineville. Enjoy a grilled onion-topped charbroiled steak in a dining room decorated with artifacts that pay homage to the town’s wild West past.
Sunriver Brewing Company is pouring their delicious craft beers at both of their pub house locations in Bend and Sunriver. Their pub food is also premier, with a great selection of seasonal salads, burgers and sandwiches that require two hands and entrees to satisfy whatever fare you’re in the mood for.
The Brown Owl in Bend does delicious brews and locally sourced burgers in their nest. Sando options include The Cuban, pulled pork and a veggie burger, all perfect to try with a side of spiced double-fried fries.
The Phoenix in Bend offers roadhouse-style, family-friendly dining in a casual atmosphere. With a menu full of soups, salads sandwiches, pizzas and more The Phoenix is accommodating to all tastes buds.
Pine Tavern, built in 1936, has been a beloved Bend restaurant to locals and tourists alike. The downtown location is stellar, the classic pub food and drinks are on point and the giant pine tree is still planted in the middle of the dining room.
The Stihl Whiskey Bar has the best selection of whiskey you can find in Bend. At Stihl enjoy an old-school atmosphere with upscale takes on comfort food such as mac and cheese and turkey pot pie.
Barrio/Shim Shon is a local Latin American restaurant and food truck in Bend. The menu is full of flavorful Mexican, Spanish and Mediterranean-inspired fare.
In downtown Bend, 5 Fusion & Sushi Bar is an upscale Asian fusion restaurant. Established in 2009, 5 Fusion & Sushi is a popular spot for oysters, specialty sushi rolls and cocktails.
Ariana offers a fine dining experience in Bend that both locals and visitors can’t get enough of. The innovative menu offers seasonal, organic and sustainable dishes that blend Northwest cuisine with European and Mediterranean influences.
Broken Top Bottle Shop, a brewery in Bend, is home to craft brews, delicious food, and a welcoming atmosphere. Beyond their impressive selection of drinks they have also received recognition for their high-quality vegetarian offerings.
Chanterelle at Pronghorn’s beautiful dining room is just half an hour’s drive from Bend or Redmond. The golf course, mountain views, food, service and wine list will make the trip more than worth your while.
At J Dub experience a rustic and welcoming environment and indulge in elevated traditional American cuisine, complemented by a wide selection of handcrafted beers and expertly crafted cocktails. This family-friendly establishment combines the warmth of a woodsy atmosphere with the delicious comforts of American cuisine.
Enjoy barbecue, burgers, and wings at the Pour House Grill, a sports bar boasting ten big screen TVs in midtown Bend. Sample the 34 brews on tap by the outdoor firepit.
Spork is a local favorite eatery that elevates a fusion of Mexican, Asian and American cuisine to surprising heights. From the peanut tomato curry to the spicy fried chicken to dan dan noodles to the wide variety of tacos, it’s guaranteed that Spork is going to be a spot you return to again and again. From food truck to foodie fixture, Spork and its visionary trio fused a melting pot of flavors with urban style. See Spork’s current menu.
Spork owner Erica Reilly and chef Jeff Hunt | Photo by Joshua Langlais
Article written in 2018 about Spork in Bend
Stories about Spork, a Bend favorite offering creative, globally inspired fare at an affordable price point, generally focus on the kitchen. And there have been some impressive stories, including several “best of” nods and even a profile in The New York Times. The attention is well deserved. When you eat Chef Jeff Hunt’s innovative interpretation of street food and traditional dishes from around the world, you can taste his years of travel in countries such as Spain, Japan, Vietnam, Thailand, Mexico, Ecuador and Colombia, as well as his genuine passion for what he does.
Photo by Arian Stevens
While the heart of a good restaurant may lie in its menu, a great one also needs a soul and a vision. Spork has it all. The mutual respect and complementary talents of owners Hunt and Erica Reilly, general manager and beverage guru, along with help from consultant and idea-man Chris Lohrey, elevate this casual, counter-service spot into something much more.
Our story begins in 2001 at the old Astro Lounge on Minnesota Avenue, back in the (recent) olden days when Bend was still the Wild West to most people east of the Mississippi. He was a snowboarder from Illinois. She was a bartender from Orlando. Erica was Astro’s bar manager, and Jeff was in the kitchen. (“She took advantage from her position of power,” Jeff joked.) Their relationship ended after five years, but their partnership didn’t.
Jeff went on to cook in several other kitchens including Marz, at the time considered the best restaurant in Bend. Erica and Chris (who eventually were dating, but are no longer) partnered to buy in to legendary hotspot The Grove on Bond Street in 2003. When it was time for Erica to embark on her next venture in 2009, Jeff was the clear pick for chef.
Photo by Arian Stevens
Years before food carts were parked around every corner in Bend, Spork was a pioneering and popular food truck housed in an old Airstream. In 2013, they put down roots in their current location on Newport Avenue. Already expanded once in 2015, it’s a thoughtfully designed space with high ceilings, metal and wood industrial notes and a pervasive air of cool that isn’t at all cold.
The partners were a winning combination from the start. Erica was the hospitality maven and glue holding the whole thing together, who Jeff also characterizes as “the boss lady—like in Vietnam—the one in the corner with a box of cash who everybody’s afraid of.” Jeff,of course, was the talent behind the food and oft-world traveler on a constant quest for new flavors and culinary ideas. And Chris, who Erica describes as “the visionary, tastemaker and ethos designer,” consulted on concept and design.
Photo by Arian Stevens
They set out to ensure that Spork wasn’t going to be your average restaurant, nor your average workplace. All three were longtime veterans of the industry and wanted to do things differently. Spork opened with a mission to create a deeply satisfying dining experience, as well as a commitment to quality, locally sourced, green-conscious ingredients. But just as important was making a decent living while maintaining work-life balance for themselves and a positive work environment, fair pay and ample time off for their staff.
Photo by Alex Jordan
Even if you don’t know exactly why the experience at Spork is deeply satisfying—and it is—the food itself is only a part of it. A visit to Spork is always flavored by the atmosphere, the culture the owners have created, and the deep appreciation Erica, Chris and Jeff have for each other after so many years and so much change. “We’re a special team, and it’s just as rewarding as making a bunch of money,” said Erica.“At the end of the day, we are artists more than capitalists. We have a passion for what we create on each and every level.”
Lomo Saltado | Photo by Arian Stevens
As Chef Jeff Hunt will tell you, his food is “not trying to be authentic. It’s about flavor profiles.”
