On a warm evening, the patio at Rosemary and Fox hummed with conversation at tables covered with white linens and set among colorful flowers, greenery and twinkling lights. Diners spread baked, triple-cream brie with roasted orange and cranberry-cognac compote on grilled crostini with sea-salt honey and enjoyed dishes such as duck confit with garlic-roasted potatoes, sautéed leeks and a Bordeaux cherry demi-glace. In the kitchen, chef Josh Podwils was exactly where he always imagined he’d be. “I just really love Bend,” he said, “I ski, snowboard and hike. I just never wanted to leave.”
Bend Chef Josh Podwils Brings New Life to the Former Jackalope Grill
Longtime Bend diners will recognize the restaurant as the former Jackalope Grill, where Podwils served as executive chef for three years before seizing the opportunity to purchase it in 2026. Rosemary and Fox is less a fresh start than the culmination of a career spent in Bend’s kitchens. A Bend native, Podwils attended Mountain View High School and Cascade Culinary Institute before working in local restaurants. At the Italian restaurant Ernesto’s, Podwils worked his way from bar back to lead line cook. After that, he worked at The Victorian Café, where the owner, John Nolan, became a mentor. “You find people you connect with and take bits and pieces from how they run businesses and kitchens,” said Podwils. Among his other Bend culinary experiences were stints at Brother Jon’s Alehouse and operating a pop-up dinner series called Loyaute.
Seasonal, French-Inspired Dining at Rosemary and Fox in Bend
French technique forms the foundation of the menu at Rosemary and Fox, but seasonality and responsible sourcing drive every dish. It’s an approach rooted in exceptional ingredients rather than unnecessary embellishment. “We’re looking for good products that make good food,” Podwils said. “It’s about letting the food shine.”
Pacific Northwest farms and ranches provide much of the meat on the menu, but Podwils sources duck legs from American Humane Certified Culver Duck Farm in Indiana and wild boar from Texas. While the menu changes seasonally, diners might expect to find dishes like a tender smoked Pendleton Ranch filet mignon with creamy wild mushroom and thyme risotto, rich, roasted marrow butter and decadent caviar, and a burger with melty Tillamook white cheddar along with bacon, arugula, pickled red onion and roasted garlic mayo on a Big Ed’s brioche bun. “We’re not a typical steakhouse or chop house. We have our own niche,” said Podwils.
Signature Dishes at Rosemary and Fox: Scallops, Steak and More
Podwils promises one popular item, the restaurant’s signature seared scallops, will always have a place on the menu. A must-try first course, the applewood-smoked bivalves sit atop a sweet roasted corn sauce with fire-roasted poblano coulis and a drizzle of red pepper oil. It’s fresh and sweet with a hint of heat.
Wine and Craft Cocktails at Rosemary and Fox
The wine program is thoughtful but not overwhelming, with a range of Pacific Northwest and French wines that pair well with the cuisine, such as Simonnet-Febvre Chablis from Burgundy and organic Hedges Family Estate Bio Syrah from Washington State. Cocktails including the Dark Horse Espresso Martini and the Foxtail—a refreshing concoction of tequila, carrot, pineapple and ginger—are familiar yet creative.
Chef Josh Podwils Takes Ownership of Rosemary and Fox
Ask Podwils what he does, and he’ll likely answer, “I’m a cook.” But now, as a restaurant owner, Podwils finds himself balancing two demanding jobs. He still spends his days on the line rather than behind a desk, though ownership also means spreadsheets, food costs and pricing. “Of course I enjoy cooking more than I enjoy doing numbers,” he said. “But when you have to, you dive into it.”
After 25 years in Bend’s kitchens, Podwils finally has a place that reflects both his cooking and his hometown: honest, simple and, above all, approachable.
Discover more places to eat and drink in Bend.
