Spork has been a Bend institution since its opening day 13 years ago. From its origin as a wildly popular food cart to its now consistently packed brick-and-mortar restaurant, Spork has reliably fed and shaped the Bend community through quality, curiosity and collaboration. It began in 2009, when co-founders Jeff Hunt and Erica Reilly made their case at Bend City Hall to serve globally inspired street food from a 1962 Airstream trailer. At the time, food trucks were still a novelty in Bend. Spork was at the forefront of the food truck revolution in the city, and it’s likely thanks to its knockout flavors and inventive dishes that helped pave the way for the now thriving nomadic food culture.
In June 2013, Spork opened its permanent space on Newport Avenue. Today, you’ll step into line with anticipation, treated to a lively preview of your meal. The open kitchen buzzes with energy and colorful fare in stainless steel bowls fly past packed tables. An international soundtrack plays overhead while lush, greenhouse-worthy plant installations fill the restaurant from wall to ceiling. There’s an unshakable sense that something delicious is soon coming your way.
The evolving menu is informed by Chef Hunt’s travels around the world and a deep respect for culinary cultures. Spork doesn’t call its food “fusion,” but certainly nods to the overlap between Latin American and Southeast Asian cuisines.
“We have always tried to present our food in ways that feel like an eye of travel,” said Reilly.
In the ultra-bright Shrimp & Pork Belly Yellow Curry, kaffir lime leaves and lemongrass—staples in Southeast Asian cooking—add citrusy depth.
“We honor dishes and their origin, serving dishes the way they should be served. It makes all the difference,” said Katrina Spatrisano, director of operations and chef de cuisine at Spork.
Among the many other offerings are tender Broccoli Beef, Spicy Pork Noodles and specials such as the Elote—grilled bi-color corn topped with citrus browned butter, chili mayo, cotija cheese, cilantro, green onions, tajin and lime. One of the most popular dishes is the Spicy Fried Chicken—chicken thighs coated in rice flour, fried to a perfect crisp and always juicy on the inside.
Nearly every dish comes with the signature Spork accent: a leafy trio of mint, basil and cilantro. Crispy, chewy, crunchy and saucy, it makes sense why the kitchen’s expo station is entirely dedicated to garnishes. Dishes are layered with texture. Take the seasonal Crispy Rice Salad. It’s served year-round, but its toppings shift with the season: watermelon in the heat of summer, apples in fall, mandarins in winter, asparagus in the spring. Cabbage, bean sprouts, toasted coconut, crispy shallots, a citrus-heavy dressing and palm sugar chili peanuts turn this salad into a must-order.
The craft cocktail program, piloted by Reilly, is a collaborative endeavor shaped by her years behind the bar, and a formative chapter opening a classic cocktail venue in Jackson, Wyoming, where she trained with some of the country’s best mixologists. From bright mezcal sippers such as the Barefoot Desert to the herbaceous Maui Z, drinks at Spork are deeply considered. You’ll find the best expressions of the classics and spirited cocktails born from group collaboration that reflects the creative minds behind the bar.
Spork is an eatery distinguished for its flavor, no doubt, but also for its open-minded ethos:
“Let’s be curious,” said Reilly. That candor radiates from the crew, many of whom have stayed for years. Menu development is a team effort, and specials “become a playground for new ideas,” explained Spatrisano. It’s a spot where Bend gathers. The line that snakes out the door each evening spans first dates and families. It’s dotted with locals and people from around the world. “Spork is a bit of a watering hole,” said Reilly.
This is a place as much about people as it is about food. Locals send visitors here for the unforgettable menu as well as for the fun energy, eclectic vibe and a staff that brings heart to every shift. There’s no industry ladder-climbing here, just a team that’s genuinely all in. Growth, Reilly defined, means becoming a better teammate and a better person. Spork maintains four-day workweeks, health benefits for its team and is closed on Sundays. A percentage of gross sales is put into a community abundance fund, and the restaurant periodically becomes home to pop-ups for up-and-coming food establishments.
As it continues to evolve, which it’s distinctly expert at, Spork remains itself—curiosity-fueled, people-powered and led by the conviction that things are better when created together. Maintaining consistency and quality for 13 years, from its Airstream beginning to a high-volume Bend restaurant, hasn’t been easy, acknowledged Reilly. “Yet we do it, and keep doing it better each year.”
SporkBend.com | 937 NW Newport Ave., Bend | 541-390-0946
