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Terra Kitchen

TERRA KITCHEN

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.

Terra Cocktail

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

Terra salad

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

Terra Pizza

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

DESCHUTES GOURMET MUSHROOM PIZZA (V, GFA)
Parsnip crema, charred leek, goat cheese, provolone, mozzarella, goat cheese, fresh thyme and truffle oil

TERRA KITCHEN
509 SW 6th St., Redmond | 541-348-8101
scphotel.com/terra

Open Tuesday-Saturday 4-8 p.m.
Rooftop Bar

ROAM

ROAM

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

STARTERS

HONEY WHIPPED FETA
Housemade feta dip, chive oil, pistachio, crushed peppercorn,
parsley salad, local Broadus bee pollen and seasonal rotating veggies

SMOKED SALMON & LEMON DILL DIP
House-smoked salmon, crème fraîche, dill, chives and crispy potato chips

DINNER

WAGYU BOLOGNESE
Housemade with ground Wagyu beef, freshly shaved Parmesan
and local micro greens

STEAK FRITES
8oz grilled ­flat iron steak*, pecorino truffle fries, creamy demi-glace,
lemon garlic aioli, chimichurri and seasonal mushrooms
*Can be substituted for 14oz NY strip

 

10 NW Minnesota Ave., Suite 100, Bend
541-382-7626 | roambend.com

Open daily 7 a.m.-10 p.m.
Brunch daily 7 a.m.-2 p.m. | Happy hour daily 2-5 p.m. and 9-10 p.m.

Lodge Kitchen

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

SALADS

PEACH ROYALE
Oregon peach, roasted beets, marjoram, hazelnut, nasturtium and Dressing Royale

THE CHOP
Iceberg, bacon, farrow, peppers, celery, tomato, feta and Green Goddess

ENTREES

10oz WAGYU HANGER STEAK
Snake River Farms, Idaho

CRAB TAGLIATELLE
Housemade pasta, Dungeness crab, Calabrian chili, garlic,
soft herbs, mint, lemon and Parmesan

CHEESE ROTOLO
Housemade pasta, nutmeg, mozzarella, ricotta, Parmesan and marinara

ROASTED GAME HEN
Fava greens, charred red onion, blistered cherry tomato,
warm bacon vinaigrette and Calabrian chili jus

12oz NEW YORK WAGYU MS3
Sanchoku, AUS

40oz, 40-DAY TOMAHAWK
Cedar River Farms, Tolleson, AZ

Chef of Lodge Kitchen with plate of food

Lodge Kitchen | 17600 Center Drive, Sunriver

541-593-3740 | sunriverresort.com

$$ | Breakfast Monday-Friday 7-11:30 a.m., Lunch 11:30 a.m.-2 p.m.
Dinner daily 5-8:30 p.m. | Weekend brunch 7 a.m.-1 p.m.

Black Butte Ranch – Lakeside Bistro

The Lakeside Bistro at Sister Black Butte Ranch

SAMPLE MENU

CHILI VERDE
braised pork shoulder | avocado spread | cotija cheese | crema | corn tortillas

PEAR BLEU SALAD
spring mix | bartlett pears | applewood smoked bleu cheese crumbles | dried cranberries |
candied walnuts | cider vinaigrette

RICE BOWL
braised shoyu blend | jasmine rice | cucumber | carrot | mango | scallion |
pickled ginger | sriracha mayo

CHICKEN ON A STICK
fries | sweet potato tots | green salad or caesar salad

BBR BLTA
bacon | lettuce | tomato | avocado spread | mayo | grilled Sisters Bakery sourdough

PIZZA
cheese | Hawaiian | pepperoni and sausage | chorizo or Margherita

TUNA SANDWICH
Oregon albacore tuna salad | Tillamook-smoked cheddar | Sisters Bakery rosemary bread

FRIED CHICKEN SANDWICH
fried chicken breast | hot honey | dijon | lettuce | tomato | bread & butter pickle | potato bun

Lakeside Bistro | 12934 Hawks Beard, Sisters

Daily 7:30 a.m.-4 p.m.

 541-595-1260 | blackbutteranch.com

Rancher Butcher Chef

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.

rbcmend.com

 

Sen Thai Hot Pot

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.

senhotpot.com

 

The Blacksmith

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

Blacksmith steak

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

Dining

The Blacksmith Restaurant
211 NW Greenwood Ave., Bend
541-318-0588 | bendblacksmith.com

Open Wednesday-Thursday 4-9:30 p.m. | Friday-Saturday 4-10:30 p.m. | Sunday 4-9 p.m. | Happy Hour 4-6 p.m.

Anthony’s Restaurant

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

Oysters at Anthonys

475 Southwest Powerhouse Drive, Bend

541-389-8998 | anthonys.com

$$$ | Monday 3-8 p.m. | Tuesday-Thursday 11:30 a.m.-8 p.m.

Friday-Saturday 11:30 a.m.-9 p.m. | Sunday 11:30 a.m.- 8 p.m.

Happy Hour & Sunset Dinners Monday-Friday 3-5:30 p.m.

Currents at Riverhouse Lodge

CURRENTS

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.

French toast drizzled with syrup

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

Breakfast dish at Currents Riverhouse

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

Salted pretzel and dip

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

Pasta

CURRENTS at Riverhouse Lodge
3075 N. Business 97, Bend
541-389-3111 | riverhouse.com/currents

 Open daily 7 a.m.-10 p.m.
Happy Hour Monday – Friday 4-6 p.m. | Beats & Bites Brunch Sundays 11 a.m.-1 p.m.

Greg’s Grill

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.

gregsgrill.com

395 SW Powerhouse Drive, Bend | 541-382-2200

Grace and Hammer Pizzeria

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.

Old Church Grace and Hammer Pizza Redmond
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.

Food at Grace and Hammer Pizza
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.

Making the Pizza at Grace and Hammer
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.”

graceandhammer.com

Grace and Hammer Pizzas

Article originally published September 2023

Savor Slices at the Church of Artisan Pizza

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.

How to Get There

641 SW Cascade Ave, Redmond, OR 97756 | graceandhammer.com
Open: Wednesday – Friday, 4 – 8:00 p.m. | Saturday – Sunday, 12 – 8:00 p.m.


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

Crosswater Grille

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.

crosswater.com

 

Waypoint

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.

waypointbbc.com

921 NW Mount Washington Drive, Bend

San Simón

San Simón is an intimate bar in downtown Bend. Enjoy handcrafted cocktails, simple appetizers and exceptional service in this candle-lit bar.

sansimonbend.com

 

Rapa Nui Tiki Bar

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.

rapanuitiki.com

 

Owl’s Nest

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

Loaded Fries
Pulled pork, housemade sharp cheddar cheese sauce, jalapeños and scallion

Owl’s Nest | 17600 Center Drive, Sunriver

541-593-3730 | sunriverresort.com/dining-eat-drink

$$ | Monday-Friday 2-9 p.m., Late night 9 p.m.-close | Weekend brunch 11:30 -1 p.m.

 

Velvet Bend

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.

velvetbend.com

805 NW Wall St., Bend | 541-728-0303

The Astro 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.

astroloungebend.com

939 NW Bond St., Bend | 541-388-0116

 

Flamingo Room

The Flamingo Room is an intimate cocktail bar in Bend. The space is decorated with potted plants, the drinks are delicious and the service is superb.

theflamingoroombend.com

 

Salute

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.

salutebend.com

 

 

BOSA Food & Drink

BOSA Food & Drink

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.

Bosa
Photos by Tina Paymaster

APPETIZERS

OREGON DUNGENESS CRAB
Sweet avocado, cantaloupe, cilantro, lemon-brown butter vinaigrette

BURRATA
Italian farro, peas, pistachios, cantaloupe mostarda, fine herbs, sea salt and saba

BOSA MEATBALLS
Tomato gravy, Sicilian olive oil, Parmigiano, parsley

FRIED WILD RED SHRIMP
Harissa cocktail sauce, lemon

HOUSEMADE PASTA

BIGOLI “CACIO E PEPE”
Beurre monté, cracked black pepper, Parmigiano,
pecorino, focaccia breadcrumbs, parsley

TAGLIATELLE
Beef and pork ragu, Parmigiano, parsley

GNOCCHETTI ALLA NORCINA
Black pearl mushrooms, mascarpone-truffle cream, pecorino,
add housemade fennel sausage

RIGATONI
Pomodoro, ricotta salata, roasted tomatoes, basil pesto,
add housemade fennel sausage

Bosa

DINNER

BRANZINO
Grilled whole sea bass, whipped potatoes,
Mediterranean olive and herb ravigote, grilled lemon

COSTOLETTE
18oz Salmon Creek Farms’ St. Louis Ribs, Roman spice glazed,
warm sherry vinaigrette, grilled broccolini, sweet garlic dressing, Parmigiano

BONE-IN RIBEYE
40oz sliced Oregon Country natural ribeye, grilled leek agrodolce

FLAT IRON STEAK
8oz Painted Hills Natural, pommes frites, veal jus, burgundy butter

 

1005 NW Galveston Ave., Bend
541-241-2727 | bosabend.com

Open Monday-Saturday 4:30-9:30 p.m.

Nome

Nome is a high-end Italian restaurant located in Bend. The menu boasts fresh handmade pastas and an extensive list of imported wines.

nomeitaliano.com

1465 SW Knoll Ave., Bend | 541-241-2556

Los Jalapenos

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.

losjalapenosbend.com

601 NE Greenwood Ave., Bend | 541-383-1402

McMenamins Old St. Francis School Restaurant

MCMENAMINS OLD ST. FRANCIS SCHOOL

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.

mcmenamins tacos

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

IMPERIAL DRAGON CRISPY CHICKEN SALAD
Cabbage, romaine, carrot, cucumber, crunchy chow mein noodles, peanuts and spicy-sweet ginger dressing

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

 

mcmenamins salmon

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

burger on a plate

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

tots in a basket

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 cocktails

MCMENAMINS OLD ST. FRANCIS SCHOOL
700 NW Bond St., Bend

541-382-5174 | mcmenamins.com

Open Sunday-Thursday 7 a.m.-10 p.m. Friday-Saturday 7 a.m.-late Happy Hour Sunday-Thursday 3-6 p.m.

Beer on table outside

Robert’s Pub

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.

blackbutteranch.com 

 

The Barn

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.

thebarninsisters.com

 

 

Lifty’s

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.

liftysbend.com

 

E Bar & Grill

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.

ebargrill.com

 

Jackson’s Corner

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.

jacksonscornserbend.com

 

Cabin 22

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.

cabin22bend.com

 

 

 

Lemon Tree

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.

lemontreebend.com

718 NW Franklin Ave., Bend | 541-241-5306

River Pig Saloon

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.

riverpigsaloon.com

 

CHI Chinese and Sushi Bar

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. 

 bendsushi.com

Drake

Drake: an upscale diner in downtown Bend

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.

Crab Cake from Drake downtown Bend

SAMPLE MENU

LUNCH

THE BENDIE

Open faced Waygu burger on sourdough, dijon, grilled peppers and onions, cheddar, beef jus

MANZANITA MELT

House-made oat and walnut veggie burger, gruyere, sage mayo, caramelized onions, mushrooms, sourdough

CRISPY CHICKEN SANDWICH

Pimento cheese, mustard barbeque, pickled onion slaw

STEAK FRITES

Grilled teres, crispy potato frites, herb butter, red wine jus

DRAKE BURGER

Waygu beef, iceberg lettuce, malted aioli, pickle, tomato relish, beer cheese, Big Ed’s Bun

Fried Chicken and entrees from overhead at Drake

DINNER

SHRIMP & GRITS

Smoky stone ground grits, fried tomato jus, andouille sausage, toasted cornbread, gremolata

RICOTTA GNUDI

English peas, asparagus, arugula, oyster mushrooms, basil butter, citrus breadcrumbs, Parmesan

BOURBON PORK CHOP (gf)

Maple bourbon brine, Hoppin’ John, ham hock broth, green beans, long grain rice, green tomato

BUTTERMILK FRIED CHICKEN

Hand-dipped half Mary’s chicken, grilled cornbread, marinated cucumber salad, pickled red onion jam

GRILLED RIBEYE STEAK (gf)

Crispy potato cake, shaved asparagus salad, warm bacon vinaigrette, tender herbs

DAILY FISH

Today’s featured fish selection

Fried check from the drake.

Drake Downtown Bend | 801 NW Wall St., Bend

541-306-3366 | drakebend.com

$$ | Open Monday-Thursday 11:30 a.m.-9 p.m. | Friday 11:30 a.m.-9:30 p.m. | Saturday-Sunday 10 a.m.-2 p.m. and 4-9:30 p.m.

Solomon’s

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.

tetherow.com/dine/solomons/

 

South Bend Bistro

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.

southbendbistro.com

 

 

Sisters Saloon and Ranch Grill

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.

sisterssaloon.net

 

The Depot Cafe

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.

sistersdepot.com

250 W Cascade Ave., Sisters | 541-549-2572

 

Village Bar & Grill

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

VBag Lettuce Wrap

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.

VBag poke bowl

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

VBag Beverages

VILLAGE BAR & GRILL
Sunriver Village | 57100 Beaver Drive, Building 7, Sunriver
541-593-1100  | sunrivervbag.com

Open daily 11 a.m.

Zeppa Bistro

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.

17750 Caldera Springs Dr., Sunriver, 541-593-4855

 

Bos Taurus

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.

bostaurussteak.com

 

The Row

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

CAPRESE FLATBREAD
Pesto, sliced heirloom tomatoes, fresh mozzarella, asiago, basil, balsamic reduction

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

Fish and asparagus at the row

Curated cocktail at the row Cocktail mixology at Tetherow the Row

The Row | 61240 Skyline Ranch Road, Bend

$$ | Open daily

7 a.m.-10 p.m.

541-388-2582| tetherow.com/dine/the-row/

The Capitol

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. 

thecapitolbend.com

 

 

Barney Prine’s Steakhouse and Saloon

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.

barneyprines.com

389 NW 4th St., Prineville | 541-447-3333

 

Sunriver Brewing Company

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.

sunriverbrewingcompany.com

 

The Brown Owl

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.

brownowlbend.com

 

The Phoenix Restaurant

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.

bendphoenix.com

 

 

Pine Tavern

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.

 

pinetavern.com

 

The Stihl Whiskey Bar

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.

thestihl.com

Barrio/Shim Shon

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.

barriobend.com

915 NW Wall St., Bend | 541-389-2025

 

5 Fusion & Sushi Bar

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. 

5fusion.com

 

Broken Top Bottle Shop

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.

btbsbend.com

 

Chanterelle at Pronghorn

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.

pronghornresort.com

J Dub

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.

932 NW Bond St., Bend, 541-797-6335

 

Pour House Grill

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

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. 

Owner Erica and Chef Jeff of Spork restaurant in Bend, Oregon
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.

Cocktail at Spork Bend
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.

Bartender at Spork
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.

Spork Restaurant Dining Room
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.

Spork restaurant in Bend, Oregon
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.”

Spork Lomo Saltado dinner
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.”

Learn more about Spork in our Dine Like a Local Around Bend articlesporkbend.com

 

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