Savor Magazine - Summer 2024

A TASTE OF CENTRAL OREGON

Showcasing

PUBLISHERS

HEATHER HUSTON JOHNSON ROSS JOHNSON

EDITORIAL

Editor in Chief CHERYL PARTON

Associate Editor HEIDI HAUSLER

Staff Writer CHLOE GREEN

Copy Editor STEPHANIE BOYLE MAYS

DESIGN

Creative Director KELLY ALEXANDER

Art Director CALI CLEMENT

Graphic Designer JEREMIAH CRISP

Contributing Photographers TAMBI LANE, TINA PAYMASTER, ELY ROBERTS

Print Consultant CLARKE FINE

SALES

Senior Account Executive RONNIE HARRELSON

Senior Account Executive SUSAN CROW

Account Executive BOOTSIE BODDINGTON

Account Executive ALLIE FIELD

Sales & Marketing Coordinator GRETCHEN SORTOR

MARKETING

Marketing Director CALI CLEMENT

Director of Operations HEATHER RENEE WONG

Web Development ZACK JENKS - LITEHOUSE TECH

AUDIENCE DEVELOPMENT

Circulation Manager AMARA SPITTLER

CONTRIBUTING WRITERS

JON ABERNATHY

CATHY CARROLL IRENE COOPER

KATIE ROBERTS

PUBLISHED

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Photos by Tina Paymaster | Wine by FERM & fare

Fire FOOD ON

Latin flavors ignite at Central Oregon's family-owned eateries

Feel the heat of high desert summer days in the pulse-quickening spice of local Mexican and PanLatin-inspired cuisine. On these fiery menus, the heat burns slow and deep, while the horchata refreshes with its splash of sweet. From a smoky note of chipotle to the electric pop of habañero, love runs hot in this food on fire—kindled by tradition and stoked with a passion for the delicious. Temper the flames and chill out with a cool agua fresca, hibiscus margarita or an icy mojito and let the summer sizzle begin.

WRITTEN BY IRENE COOPER

TACOS PIHUAMO

HEAT FROM THE HEART OF JALISCO

There’s something exciting about a taco truck, especially a taco truck with a line eight diners deep at four o’clock in the afternoon. Named for a town in the Mexican state of Jalisco, family-owned Tacos Pihuamo has held court in Bend for the past decade, building a loyal following. “It’s simple, good food,” said owner and chef Elizabeth Lara.

Why the loyalty? Perhaps it’s the perfectly spiced birria —slow-stewed beef with chilis, and the sizzle of its adovada —pork braised tender with chilis and vinegar. Generations-old recipes for pollo, carne asada and carnitas are the bedrock of the menu, as well as homemade salsas—verde, creamy avocado, red and a pore-opening habañero. Authenticity does not preclude the occasional tweak—by ramping up the heat in a salsa, fine-tuning a braise or adjusting the sweetness of their fresh limeade. “We’re always perfecting the way we do things,” Lara said.

Patrons enjoy tall, cold bottles of Jarritos soda under a tent while waiting for their takeout. “It’s a meeting spot,” explained Lara. “Whether people meet up at the cart or run into each other, it’s a community.” A community in the making for more than a decade, regulars of Tacos Pihuamo gather during its limited opening hours, weekdays only from 10 a.m. to 7 p.m., to enjoy the flavors of Mexico with new friends and old.

On the east side of town, head to Los Jalapeños for an authentic taste of Tlaxcala, Mexico. In Redmond, savor the spice of La Frontera's platillos fuertes and the freshly handmade tortillas.

CHULITAS

FIERY MODERN STREET TACOS IN SISTERS

Chulitas first splashed onto the Bend scene with a beverage cart offering thirstslaking agua fresca and horchata. This year, Olivia Carrasco and Edgar Tapia, the couple behind Chulitas, opened a permanent location at The Barn in Sisters, expanding to serve craveable street tacos, burritos and bowls.

Moving to the area from California, Carrasco and Tapia wanted to introduce Central Oregonians to horchata and the L.A.-style street tacos and Chicano flavors they grew up on: rich in flavor, yet minimalist with meat, onions, cilantro and salsa. The salsas—a sunshine-bright tomatillo-based verde and a fiery salsa roja—are essential, said Tapia. “We wanted to keep to our roots, but we’re willing to break the barriers.”

Chulitas’ horchata, creamy smooth in an almond milk base instead of the traditional whole milk, is a case in point, as is a vegetarian bowl crowned with caramelized Brussels sprouts. Homemade al pastor, however, is the soul of tradition—pork shoulder slow cooked with chilis, pineapple and spices, lightly sweet and delectably complex flavors.

Music on the patio is as hot as the grill, with Latin Trap from Peso Puma and Bad Bunny shuffling between sweet classic corridos. The energetic beats mix with the dusty-boot down-home art scene of Sisters. Any doubts that the town was big enough to support their restaurant were assuaged by the enthusiastic local reception. “You are respected for what you do here. We feel valued,” Tapia shared. As for size, he explained how Sisters is like the details of their artfully made tacos, “small enough to matter.”

Continue your food truck adventure at Sopa in Eastside Bend for modern Mexican fare, and celebrate the spirit of Jalisco at Carnaval Mexican Grill in Redmond with the motto, “Siempre eres bienvenido,” you are always welcome.

XALISCO LATIN CUISINE

INFUSED WITH GLOBAL FLAVORS

In Nahuatl, Xalisco means “over a sandy surface,” and was the spelling for the western Mexican state of Jalisco prior to 1800. In Central Oregon, Xalisco is the multiaward winning restaurant in Redmond that Entrepreneur Magazine ranked as a top 10 of “America’s Favorite Mom & Pop Shops.”

Sunset-washed walls and a relaxing outdoor patio complement the transporting flavors of Mexico. Dishes showcase the talents of Chef Angel Buenrostro, nephew to owner Lupe Medina, who shared how her nephew has a special connection to food. “Sometimes he makes something not on the menu, just for us,” she said, “and it’s…amazing.”

Garnering inspiration from cuisines across Latin America, Buenrostro adds flavors from Europe and Asia to create

innovative dishes. “My inspiration for cooking is rooted in the way my parents taught me to appreciate and love the beauty of food,” he explained. “My love for gastronomy would not exist without them.”

Xalisco’s large menu and full bar spans sea and land, from tender octopus and Spicy Hibiscus Prawns to asada, carnitas and vegan street tacos with mushrooms and cactus. In lieu of chips and salsa, a server delivers fresh warm tortillas infused with spinach and cilantro accompanied by piquant salsa de chili de árbol to ignite appetite.

When the Sopa Azteca is served with its bright roasted tomato and chili in perfect balance—slightly smoky, with a hint of sweetness, it’s earthy and ethereal at once–like simultaneous time travel to the past and the future of Latin cuisine. Fire.

Extend your culinary tour with the Pan-Latin cuisine and specialty margaritas at Hola!, at six locations in Central Oregon, or graze the creative Mexicana menu at La Rosa in NorthWest Crossing in Bend.

Happening HOT AND

Colorful menus debut at the region’s brightest new restaurants

WRITTEN

BY

IRENE COOPER

Sharing a devotion to local ingredients and homegrown talent, four new eateries have sizzled onto Central Oregon’s culinary scene. From sophisticated pub fare in the Old Mill District to an elevated cowboy ambiance on Southwest Century Drive; bold modern Mexican cuisine in Terrebonne to creekside elegance in Camp Sherman, here’s your pulse on what’s hot and happening in Central Oregon.

LA CATRINA CHINGONA: THE SPIRIT OF MODERN MEXICO

Owner Danielle Nogosek is delighted to tell you about the inspiration for the name of Terrebonne’s newest restaurant: “La Catrina Chingona refers to a strong, intelligent woman who takes care of business”—in other words, la muje r at the center of everything. “Most people have a woman like this in their life,” Nogosek said. “She’s the one everyone wants to be around.”

The aesthetic is lush and vibrant like a spray of bougainvillea, alive

with greenery and pops of pink. With stunning views from inside and out, the building retains the charm of its origins as a railway stop, and is a hub for Smith Rock climbers and hikers from near and far. The menu is in the skilled hands of three top-tier chefs with 15 years of experience in Mexican cuisine. Expect bold, bright cocktails sprinkled with coconut and garnished in tropical flowers, alongside elevated twists on traditional Mexican flavors.

Diners are encouraged to hang out or pick up something to take on their adventures. Nogosek and coowner Kayla Jeffrey plan to donate a portion of proceeds to local charities, especially those that benefit women.

MILL WORKS PUB: CHEF DRIVEN, FAMILY FRIENDLY

Riane and Eric Rud, owners of the former Boxwood Kitchen, set out to create a space where young families could dine with their little ones without compromising beautiful food, wellcrafted beverages and a comfortably hip environment. The concept gave wings to the creation of the Mill Works

Pub, the newest addition to Bend’s Old Mill District.

Mill Work’s casual ambience is punctuated by a Chalked Creative mural capturing iconic symbols of Bend’s brewing culture. Wooden booths are filled with patrons of all ages, and screens feature sporting events and vintage movies. The aesthetic nods to the history of the Old Mill District, with black and white photographs and original mill saws adding a touch of rooted nostalgia.

Chef Eric is uncompromising in his creations, taking pride in every handcrafted detail. Highlights include a stellar chipotle-inspired burger topped with bacon jam and fresh greens, and the Porchetta Sammy, a modern take on an Italian tradition, slow roasted and served with roasted garlic aioli on locally baked focaccia. Wash it down with an Oregon-brewed beer or sip the refreshing Ponderosa cocktail, crafted with gin, St. Germaine, cucumber juice and fresh lime. The creation of a rotating mocktail menu “was important to us,” Riane said, and features bright and innovative recipes based on fresh juices.

HAWKEYE & HUCKLEBERRY LOUNGE: A CELEBRITY CHEF COMES HOME

Food Network star Brian Malarkey has returned to Central Oregon to bedazzle Bend with his latest restaurant, Hawkeye & Huckleberry Lounge. Raised on a Tumalo ranch, the restaurateur has been busy creating an acclaimed culinary empire, with 15 restaurants to his name. Now, in a partnership with his brother James Malarkey, Brian is home, pushing the boundaries of cowboy at his spacious restaurant on Southwest Century Drive. With interiors designed by Heylen Thienes of Tricorn Black, Hawkeye & Huckleberry Lounge is an ode to the Western—envision rhinestone cowboy meets campfire. Deep hues complement vintage photographs of Hollywood’s Western heroes, and overhead lighting recalls a starry night sky. Outside, a firepit invites s’moresenthusiasts of any age. Approachable is the buzzword here. Whether dressed

to the nines or dusty off the trail, all are welcome.

The Malarkeys share a love of community, cue the happy hour beerand-burger special, a fully equipped birchwood musical stage and an outdoor patio with a “Kid’s Camp” for the West’s youngest heroes. A modern cowboy menu completes the concept: Hemp-finished beef, smoked prime cuts and low-and-slow braises stand aside wood-fired pizzas, razor clams, wild mushroom gnocchi and wild grains, all sourced in Oregon. A riff on shrimp cocktail combines Oregon bay shrimp and scallops, served on toast with cocktail sauce aioli.

While Hawkeye is the name of the eatery up front, Huckleberry Lounge is the restaurant’s event space, designed for 60-80 guests. With 24 hours notice, the kitchen will happily prepare a roasted pig for your special occasion. Guests are always at the forefront of Brian’s vision: Find the audience, make them feel at home, add a little stardust. “This is what I do,” he said.

LAKE CREEK LODGE: RUSTIC ELEGANCE ON THE METOLIUS

The Restaurant at Lake Creek Lodge opened in spring, as buttercups broke ground and larkspur bloomed. Everything is deliciously alive, down to the warm golden wood of the dining tables, crafted from lumber hewn from a felled tree on the Camp Sherman property. Elevated dining has three components—food, service and atmosphere, according to Lake Creek’s sommelier, host and restaurateur Paul Mercer. Chef Sean Hulecki steers the cuisine with regional riches, including deer, elk, bison, local pork, lamb and wild steelhead sourced from Native American fishers, the only population with rights to that catch. Produce spotlights woodland fiddlehead ferns, mushrooms and mint, an homage to the mint farm that thrived on the property in years past.

Guests sit on the lawn and sip a glass of wine or a cocktail, surrounded by trees and the sounds of the creek that runs in front of the cabins. On Tuesdays, June through September, the restaurant hosts wine dinners featuring Pacific Northwest labels.

Mercer explained how his staff members share a dedication to excellence with a focus on customer service, making guests feel as though, “they have a bond, like the place is a little bit theirs.”

PeaksFRESH

Explore the elevated fusion of health and flavor

WRITTEN BY CATHY CARROLL

Playing on local trails, lakes, mountains and rivers is certain to pique an appetite for something fresh, delicious and satisfying. Why not reward and replenish yourself with high-quality, local ingredients prepared by those who know best how to fuse health and taste? Dive into an innovative flavor adventure that celebrates the bounty of the land while nourishing body, soul and planet. From organic salads and sustainable steak to vegetarian immunity boosters and a vegan version of a Vietnamese classic, the intersection of culinary creativity and rebellion against the ordinary lies just outside your doorstep.

MAMA SANDY’S MEDITERRANEAN BOWL, C.R.A.V.E.

It’s worth knowing exactly who Mama Sandy’s Mediterranean Bowl is named for. It’s C.R.A.V.E. co-owner Sandy Egge, who has an extensive background in naturopathic nutrition. The dish, with lemon grilled chicken, house-made, creamy, roasted pine nut hummus, feta-tomato-cucumber salad, arugula and quinoa, exemplifies a menu devoted to terrific taste and great health. People don’t realize how good the dish is for them, said Egge. “It is packed with fresh oregano and thyme, things that are good for your immune system and gut health. Our focus here is, how can we bring forward really good quality food—quality vegetables, quality proteins—in a way that’s different, tasty and delicious.”

BAHN MI BOWL, FIX & REPEAT

Think of the umami and crunchiness of a Bahn Mi sandwich, except it’s vegan—and in a bowl. General Manager Abi Adams created this top-selling dish with roasted cauliflower, spicy sesame sauce, spinach, house-made sriracha-cashew vegan mayo, brown rice, pickled vegetables, daikon radish, cucumber, cilantro, purple kohlrabi and avocado. “Our food is not complicated. We use simple, fresh ingredients, and we try to present them in a beautiful way,” said co-owner Leila Carter. “You eat with your eyes first.” The focus is on healthy locally grown, organic ingredients and house-made sauces and components, such as cashew ricotta pesto and nut butters. “Every time you’re eating vegan, you are helping the planet,” said Carter.

RAINBOW SALAD, SALUD

The health mantra “eat the rainbow” is so easy here, just order it! Salud’s Rainbow Salad is a color-packed celebration of organic goodness. Fresh greens, bell pepper, cabbage, cucumber, carrot, tomato, beets and sunflower and sesame seeds are crowned with tender microgreens from Deschutes Produce of Tumalo. The crowd-pleaser has been on the menu since Salud opened in 2013. “It’s huge, it’s just got all the goods on it, and it is probably the most beautiful,” said owner Corrine Coxey. “When I put that

down in front of someone, it does look like a rainbow—it’s really amazing.” Delicious dressings range from lemon garlic tahini to garlicky vegan Caesar. The vegan, gluten-free and organic menu includes veggie-packed nori seaweed rolls with ingredients such as basil almond paté, maple-miso-chili dipping sauce and walnut-based “tuna” and cashew cream.

ROASTED BEET SALAD, BRAND 44° N

Terrebonne terroir comes into focus with Brand 44’s roasted beet salad, starring vegetables locally grown at Naturally Elevated Farm, a boutique regenerative, organic grower. Arugula, spinach, goat cheese, heirloom tomatoes, pepitas, croutons and basil-lemon vinaigrette complete the dish. “It’s the perfect meal for the patio in summertime,” said restaurant co-owner Danielle Fuller, “and definitely one of our top sellers.” The balance of the menu ranges from egg dishes, house-made pastries and vegan and glutenfree items to the mimosa tower, a 100-ounce decanter of

sparkling wine with a spout and glasses filled with gummy bears. “It makes you feel like a kid again, but with a mimosa,” Fuller said.

WHOLESOME BOWL, ACTIVE CULTURE

The Wholesome Bowl here is aptly named, given the satisfying ingredients: organic brown rice, organic black and red beans, cheddar cheese, green cabbage, salsa, avocado, cilantro, seasoning, topped with Active Culture’s OG Sauce. Short for Organic Goodness, the ingredients of this flavorful sauce remain a secret, but its impact is anything but. This protein-packed signature dish is gluten-free, vegetarian, tasty and a best seller. “It’s the bowl we suggest to all our meat-eating skeptics—[to show] that vegetarian food can taste good and leave you feeling full and nourished,” said co-owner Faye Wickland. The eatery makes all of its sauces and dressings daily. Don’t miss its seasonally inspired shake specials, acai bowls and happy hour every Friday.

THE JACKSON’S BLUE, JACKSON’S CORNER

Every crunchy bite of Jackson’s Blue organic salad not only imparts fantastic flavors, it’s healthy for you and the planet. The freshness of Pacific Northwest apples combines with the richness of candied walnuts, Rogue Creamery blue cheese, a tart-sweet blue cheese vinaigrette and the umami of soy-glazed steak from the ranch, 2T Sustainable of Sisters. The ranchers are on horseback with the cattle daily, guiding their grazing in a way that regenerates and nurtures the land. Chris Hall, who co-owns Jackson’s Corner with his wife, Anna, said it’s always fun to see customers’ surprised looks when the cowboys come in to deliver the beef. Less surprising is how delicious it is elsewhere on the menu, including the steak sandwich, gemelli pasta with Sunday gravy, the ribeye and kids’ meatball skewers.

GRAND TETONS, NW RAW

Peak-bagging? Don’t forget the Grand Tetons—the salad, that is. Approach the bed of guacamole, make your way through black beans, cilantro, cashew cream, nacho sauce, taco-seasoned almond crumble, cherry tomatoes and green onion, then attack the “summit” made of house-made flax-carrot-chive crackers. “They’re really delicious and hearty with our nacho sauce—a spicy cashew sauce,” said manager Lila Klemroth. “They’re fun, deconstructed nachos.” Everything here is vegan, organic and gluten-free, not to mention soy-free, and decadent, too. For instance, the Big Bear gluten-free waffle is topped with whipped almond butter, whipped coconut cream, syrup, banana and candied coconut. “It’s delicious and creamy, but without any of the dairy,” she explained.

HAPPY HOUR HAVENS

Sip and

savor

apps at these Central Oregon eateries

WRITTEN BY CHLOE GREEN

After a day basking in Central Oregon’s sunshine, is there a finer way to unwind than with light bites and refreshing drinks? We certainly can’t think of one. While some may view appetizers as mere preludes to something greater, these Central Oregon eateries challenge that notion, presenting starters meant to be savored in their own right.

BAR RIO

In the heart of downtown Bend, Bar Rio turns up the fun with its lively atmosphere and global menu. Patrons can expect the chic bar to be bustling, ideal for enjoying cocktails and tapas any night of the week. Drawing inspiration from the owners’ travels across the globe, the small plates burst with varied flavors from Spain, Mexico, Israel and beyond, marrying traditional techniques with adventurous ingredients, such as cardamom-infused tequila or marinated shrimp in amba (pickled mango) sauce. Recommended pairings include the Bar Rio G+T, featuring gin, Strega liqueur, lime, tonic, grapefruit bitters and rosemary, with fresh steelhead paella. Or try the Smoke Jumper, a mix of mezcal, ginger, lemon and habañero tincture with the option to add vanilla, alongside a Spanish olive oil cake with dried fruit haroset. The energy at Bar Rio is amplified with its late-night happy hours and live DJs.

Bar Rio

FEAST FOOD COMPANY

In Redmond at Feast Food Company, the ethos revolves around communal dining, encouraging patrons to explore fresh flavors from local farms and ranches. The happy-hour menu is driven by each season, blending unexpected ingredients to create nourishing and delicious fare. A standout is the summer-perfect lettuce cups filled with grilled vegetables or crispy pork belly, tossed in a ponzu sauce and topped with sweet pickled veggies and house-made chili crunch. Pair it with a Ginger Vodka or a Feast Margarita and you’ve got a match made in foodie heaven. Set in a cozy, old home, the ambiance at Feast is deliberately casual, yet refined with warmth and hospitality.

BAR RBC

Bar RBC in downtown Bend, opening its doors this summer, is a melting pot of inspiration with a tapas menu and highly curated libation offerings. An interior ambiance of Art Deco-meets-ranch charm, plus hospitality from a team with decades of restaurant experience behind them, supports food that really shines. The tapas menu celebrates the flavors of Spain, bringing them to life with locally sourced ingredients and the chef’s personal twist on the country’s bold flavors. The wine list exclusively features Spanish varieties, with an array of vermouth and sherry options. Bar RBC is an excellent addition to the downtown happy hour scene, whether you’re in search of an intimate and lively date night or a spot to unwind after a day’s work.

DEAR IRENE

Tucked into Brooks Alley in downtown Bend, Dear Irene intrigues passersby with its unexpected, elevated allure. Its design-forward ambiance boasts rich colors and bold art. The menu is inventive, and the service meets fine-dining expectations. The cocktail and starter menus make Dear Irene a prime spot for a little happy hour indulgence. Appetizers here are not merely an afterthought, but a deliberate exploration of flavors and textures. Take for example, the Oregon Dungeness Crab Arancini, an enticing combination of fresh crab and arborio rice topped with a zesty Calabrian chili lemon aioli. For a light and summery combination, try the King Salmon Crudo Tostada paired with an Al Pastor Mezcalita cocktail. Secure a reservation and nestle into one of Dear Irene’s velvet couches to kick off an evening of revelry.

Dear Irene

Feast Food Company

Season SOAK IN THE

Take your pick from an array of restaurants boasting decks and captivating vistas

BY KATIE ROBERTS

WRITTEN

There’s no second-guessing the allure of Central Oregon’s vibrant culinary scene, particularly when it intertwines with the breathtaking scenery of its cityscapes, waterfront and mountain settings. Sprinkled throughout the region, restaurants with expansive outdoor dining options offer more than just a meal—they provide unique immersive experiences. Whether seeking brunch, lunch, happy hour, dinner or dessert, diners can bask in the warmth of the season, savoring delectable dishes and drinks as they unwind to soothing waterfront sounds and vistas. Savor the warmth of summer and fall at these Central Oregon decks and patios, where the beat of high desert life slows to celebrate the season.

Waterfront Wonders

MONKLESS BELGIAN ALES BRASSERIE

Perched on a hillside in the Old Mill District, Monkless Belgian Ales Brasserie with its deck on stilts above the Deschutes River provides joyful panoramic views of waterenthusiasts floating by in the Central Oregon sunshine. A culinary trip to Europe, dining at Monkless transports you with its award-winning Belgian ales, premium bar and an ever-evolving Bavarian-European menu featuring a number of must-try favorites, such as their Moules Pot—mouthwatering mussels served in classic bier, garlic and butter style, or cooked with a spicy, cajun kick. Hayden Homes Amphitheater is within earshot, so don’t be surprised to overhear live concerts from highprofile bands as you enjoy your meal on this lively deck. At Monkless, it's first come, first-served for tables, so get there early on summer concert nights to embrace not just the rich fare, but all the sights and sounds of this energetic river and sunset-facing restaurant.

CURRENTS AT THE RIVERHOUSE ON THE DESCHUTES

Cascading rapids rush over rocks creating the ambiance for this serene escape just outside of downtown Bend. Like nowhere else in Central Oregon, the patio of Currents at the Riverhouse on the Deschutes allows diners to feel immersed in nature, with the refreshing spray of the river and the occasional angler in view. Celebrating its 50th anniversary this year, the hotel welcomes guests to Currents—and its open-air patio—to enjoy jazz brunches, live music and a seasonal menu of Pacific Northwest cuisine, in-house smoked meats, gourmet flatbreads and Currents’ famous 8-ounce all-beef burger. Don’t miss the chance to enjoy its locally renowned happy hour menu at one of the outdoor firepit tables on a warm summer evening. Retreat from life’s clamor and embrace the splash of this riverside escape.

SEN THAI HOT POT AND NOODLE HOUSE

On a tranquil stretch of Mirror Pond in Downtown Bend, Sen invites guests to its shady waterfront patio, perfect for a leisurely lunch, happy hour or sunset dinner. Known for its Hot Pot (inside tables only), Sen is a go-to locale for sen-sational noodle dishes, upscale small-plate cuisine, refreshing cocktails and its privatelabel wines, all with dynamic flavor profiles. Freshly created for patio season is the not-to-miss Yum Som Oh grapefruit salad tossed in a refreshing sweet-nsour, tri-flavored dressing or the enoki mushrooms, battered, fried and paired with a subtly spicy chili-jam mayo sauce. With sunlight reflecting off Mirror Pond and giant pines overhead, this patio oasis is a gem in the center of Bend. Next door, Bend Brewery’s lawn comes alive in the summer with the sounds of live music spilling over to entertain Sen guests, too. No reservations? You could be in luck—half of the patio is reserved for walk-ins.

THE SUTTLE LODGE

At The Suttle Lodge, time stands still. On the shores of Suttle Lake in the Deschutes National Forest, this nostalgic resort feels like a 1960s summer camp with a chance to dine on a dock resting on sparkling waters. A minute’s walk from the historic lodge, The Boathouse offers retro charm and a menu filled with creative twists on comfort-food sandwiches and burgers, such as the enormous half-filet, potato chip-crusted trout sandwich, complete with signature fishtrap sauce. Nonalcoholic and alcoholic beverages are available for summertime sipping, while watching boaters and dogs adventure on the resort grounds. After long, sunny days of waterplay, Suttle’s signature cocktail, The Frozen Pump, is the choice for a refreshing splash of grapefruit vodka, Cappelletti, orange oil and fresh lemon.

City Vibes & Views

WASHINGTON DINING & COCKTAILS

Located in the heart of NorthWest Crossing, Washington Dining & Cocktails is more than a restaurant with a bustling patio scene; it’s a stylish neighborhood hangout that embodies community, treating guests like family and delivering creative dishes with nostalgic flair. With its sleek, urban look, the building features garage doors that roll up, uniting the indoor and outdoor spaces. Colorful pillows and umbrellas invite guests to toast the season while enjoying the outdoor bar and contemporary firepit seating. The seasonal menu

TOP

THIS: The Rooftop at SCP Redmond

TOP LEFT: Boathouse, The Suttle Lodge

RIGHT: Washington Dining & Cocktails

comes crafted with the chef’s whimsy, culinary trends and an appreciation for local ingredients, including those from the seasonal NorthWest Crossing Farmers Market. Dive into a Notorious Buffalo Chicken Salad with romaine, treviso, honeycrisp apples, candied walnuts and the expertly balanced herbed buttermilk dressing. Gracing the ever-rotating cocktail menu is the seasonal Holiday in Paradise, a tropical invitation to sip on summer. And don’t miss Washington’s popular mocktail creations—the Cherry Smash is a sparkling tried and true, with Boudreaux cherry, fresh lime and ginger beer, the perfect complement to Southern-inspired fare on a warm Central Oregon evening.

EL SANCHO, EASTSIDE

There’s a fiesta every evening on the patio of Bend’s El Sancho on DeKalb Street. Recently updated—yet retaining its street-cart-origin vibe—the eatery and its outdoor patio capture the colorful spirit of Mexico. Sip mango margaritas on this lighthearted, casual patio with artful terra cotta and ironwork decor, picnic tables, a rainbow of awnings, party lights and an uber-friendly staff. Famed for its variety of mouthwatering tacos, El Sancho sources the farm-to-table meats through Well Rooted Farms in Tumalo. Consistent year-round, seasonal surprises pop up on the menu. Summer highlights include a Strawberry-Watermelon Margarita (agua fresca without alcohol), fresh ceviche and esquites, grilled Mexican corn.

THE ROOFTOP AT SCP REDMOND

One of the best kept secrets in Central Oregon, SCP Redmond’s Rooftop offers not only one of the most breathtaking vistas of the Cascade Range, but it also boasts a patio garden, an indoor plant atrium, trailing greenery and seasonally grown, onsite produce and herbs that star regularly in its sophisticated plant-forward food and beverage menus. Sitting atop the Soul Community Planet (SCP) Hotel, the Rooftop is a hotspot for happy hour and small plates in downtown Redmond. Jump into summertime with its Grilled Watermelon and Burrata salad or opt for the 72-hour fermented sourdough pizzas topped with Mediterraneaninspired toppings, and the vegan Jackfruit Nachos, an inspirational blend of comfort food and health. Embrace this “elevated” experience with friends, share an intimate date night or kick back solo to gaze skyward and soak in the high desert air.

FRESH BREWS

WRITTEN BY JON ABERNATHY

Central Oregon has no shortage of breweries creating delicious beers year-round, but it’s in the flavors of the seasonal specialties where local craftsmanship really shines. Brewers create limited-edition beers to celebrate the changing seasons, and while strong, dark and warming brews surface for the cooler months, light, effervescent, refreshing beers arrive for warm high desert days.

SUMMER BEERS

Hot summer months call for beers that are light yet flavorful, easy-drinking yet satisfying, and above all, refreshing. Enjoy these beers with cookouts, aprè s floating the river or while watching the sunset at the lake. The styles can run the gamut, from blonde to hoppy ales, crisp lagers to citrusy wheat beers, for refreshing enjoyment all summer long.

DESCHUTES BREWERY:

TWILIGHT SUMMER ALE

5% ABV, 38 IBUs

A perennial ale with an avid following, Twilight Summer Ale is the essence of summer with its easy drinkability (not to mention craveability). Citrus aromatics shine here, along with a toasty cereal malt flavor.

WORTHY BREWING: TRAIL DOG SUMMER ALE

5% ABV, 30 IBUs

Worthy infuses this wheat ale with the bold flavors of grapefruit, sweet orange and lemon peels to accentuate the fruity citrus notes of the hops. It’s quenching and bright—just the thing to reach for after an afternoon hike.

BEND BREWING COMPANY: OREGON SUMMER ALE

5.2% ABV, 35 IBUs

This specialty is brewed with all Oregon ingredients. Malt from Mecca Grade Estate Malt in Madras and Oregon-grown Cascade hops create a rich and crushable celebration of our local bounty.

SUNRIVER BREWING: SOUNDS LIKE SUMMER

4.5% ABV, 15 IBUs

Sunriver took inspiration from the garden for this specialty pale lager, conditioning it with English cucumbers, lime zest, ginger and basil for a refreshing and herbal experience. Sip your way through picnics and backyard BBQs and taste the sounds of summer.

KOBOLD BREWING: HYPERBOREAN EXPEDITION

5.4% ABV, 19 IBUs

A favorite among the Kobold brewers, this special dry-hopped lager packs hopdriven tropical fruit character into a crisp, quaffable pint, one you’ll want in hand when sitting around a firepit.

WILD RIDE BREWING: HANG TEN FRUITED TROPICAL LAGER

4.9% ABV, 20 IBUs

Wild Ride is celebrating its 10th anniversary this year and brewed this specialty to commemorate the decennial. Passionfruit and pineapple reigns, along with a thiolized yeast to release the flavor and aromas of the tropical fruit. Think summertime POG!

FALL BEERS

Late summer and early fall mark the ephemeral seasonal style of fresh hop beers. For a brief two-month window, hops are ready to harvest. While most will be kilned and processed for year-round brewing, craft brewers drive to the farms and back with bushels of freshly picked, un-dried cones to add to the beer the same day. The results are sublimely fresh and aromatic, bursting with a green,

McMenamins Thundercone Fresh Hop Ale

essential oil-like character that fades quickly—so the fresher you drink them, the better! Look for Taste Central Oregon’s fresh hop season with these seasonal brews.

CRUX FERMENTATION PROJECT:

PERT NEAR FRESH HOP IPA

6.9% ABV, 50 IBUs

Crux kicks off the season by releasing Pert Near, one of the first fresh hop beers on the market and highlighting the earliest harvestready hop varieties, which change from year to year. Past versions showcased fresh berries, pear, pine and citrus, supported by gentle malt sweetness.

SUNRIVER BREWING: BONDI BEACH PARTY IPA

6.4% ABV, 50 IBUs

Sunriver’s Bondi Beach Party is an award-winning IPA, and the fresh hop version also won a gold medal at this year’s Oregon Beer Awards. Fresh Strata hops offer up strawberry, tropical fruit and dank notes with crisp drinkability.

THREE CREEKS BREWING: CONELICK’R FRESH HOP IPA

6.8% ABV, n/a IBUs

To sum up Conelick’r Fresh Hop IPA in a word–orange. The fresh Centennial hops Three Creeks adds to this IPA impart luscious orange qualities which include candied orange peel and fresh orange rind, perfect for fall’s lingering warm afternoons.

MCMENAMINS: THUNDERCONE FRESH HOP ALE

6.19% ABV, 16 IBUs

The McMenamins’ brewers participate annually in the “Running of the Brewers” to collect fresh hops for this annual fall favorite. The version of Thundercone Fresh Hop Ale brewed here in Bend is an eye-opening pop of fresh greens.

WILD RIDE BREWING:

SCHNITTS & GIGGLES OKTOBERFEST

5.4% ABV, 20 IBUs

Outside of fresh hops, autumn marks the Oktoberfest seasonal celebration and Wild Ride’s classic Märzen-style amber lager pays homage to tradition. With toasty, bready malts, Shnitts & Giggles Oktoberfest lager evokes the fall harvest.

VAN HENION BREWING: FEST BIER

5.5% ABV, 22 IBUs

Van Henion’s seasonal Fest Bier is modeled after the modern German lagers served at Oktoberfest, still malty but lighter and easier to drink than Märzen. Crisp and super drinkable with a subtle hop bitterness, it’s great paired with grilled bratwurst.

SPIDER CITY BREWING: ALL HAIL PUMPKIN ALE

5.7% ABV, 22 IBUs

What’s a fall celebration without pumpkin? Spider City brews this American classic every year, a rich amber ale with 100% real pumpkin infused with autumn spices to offer up the tasty experience of pumpkin pie in a glass.

Menus FOR ANY MOOD

Peek at local menu offerings to discover meals worth savoring. Contact featured restaurants for updates, as menus are subject to change.

The price scale represents the average cost for a meal per person.

$: $10 or less

$$: $10-$25

$$$: $25+

From local farmers using sustainable methods under Central Oregon’s sunny skies, Owl’s Nest uses simple ingredients from ranches, creameries and waters just around the bend.

sample menu

STARTERS

PRETZEL

House-made 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 blue cheese, hard boiled egg and a red wine vinaigrette

THE CHOP

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

SANDWICHES & BURGERS

FRIED CHICKEN SANDWICH

Southern-style fried chicken, spicy aioli, house-made 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 house-made focaccia [V]

FAVORITES

MAC & CHEESE

Mozzarella, jack and cheddar cheeses with jalapeño, scallion and Cavatappi pasta

FISH & CHIPS

Halibut, coleslaw, tarragon tartar and fries

LOADED FRIES

Pulled pork, house-made sharp cheddar cheese sauce, jalapeños and scallion

Owl’s Nest | 17600 Center Drive, Sunriver 541-593-3730 | sunriverresort.com/dining-eat-drink

$$ | Lunch Monday-Friday 2-5 p.m., Dinner daily 5-9 p.m.

Late night 9 p.m.-close | Weekend brunch 12-1 p.m.

Executive Chef Joshua Hedrick’s seasonal dishes are rooted in Central Oregon’s soil and traditions featuring responsibly-farmed ingredients, many of which are sourced within 50 miles of your table.

sample menu

STARTERS

MUSSELS & CLAMS

Chorizo, white beans, brown beer, served with grilled house-made bread CARPACCIO

North 44 beef, artisan potato chips, horseradish, crème fraîche, mustard seed CHARCUTERIE

Chef’s selection of artisan cheeses and cured meats, sour cherry jam and crostini

SALADS

BURRATA

Strawberry, fava bean, mint, basil, tarragon, truffle pecorino, grilled baguette

ENTREES

10 oz CERTIFIED ORGANIC, GRASS-FED BAVETTE Rocker 3 Ranch, Madras, Oregon

10 oz WAGYU HANGER STEAK

Snake River Farms, Idaho

28 oz , 14-DAY PORTERHOUSE Cedar River, Tolleson, AZ

40 oz , 40-DAY TOMAHAWK Cedar River Farms, CO

CRAB TAGLIATELLE

Hand-made squid ink pasta, Calabrian chili, garlic, spring herbs, lemon, Parmesan

SPINACH ROTOLO

Hand-made pasta, ricotta, mozzarella, smoked tomato sauce, served with frisée and fennel salad with champagne vinaigrette [V]

Lodge Kitchen | 17600 Center Drive, Sunriver 541-593-3740 | sunriverresort.com/dining-eat-drink

$$ | 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.

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

Slow braised, fried and tossed in our house buffalo, ghost chili, sweet BBQ or sesame-ginger sauce

AHI TARTARE

Avocado and mango purée dressed with sesame oil, fresh ginger, garlic, sweet soy sauce, wasabi crema

WHITE BEAN & GREEN CHILI TOSTADA

Crispy corn tortilla topped with stewed white beans, green chilis, shredded lettuce, pico de gallo, salsa, crème fraîche and avocado

CHARCUTERIE BOARD

Smoked gouda, Rogue Creamery Oregon Blue cheese, smoked Tillamook cheddar, prosciutto, capicola, candied pecans and honey-glazed figs

SALADS

THE BURGER SALAD

½ lb. Cascade Natural beef burger 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

STEAK SPINACH SALAD

Top sirloin, spinach, mixed greens, candied Oregon hazelnuts, red and gold roasted beets, bleu cheese crumbles and cherry tomatoes, house-made Walla Walla onion vinaigrette dressing

KALE & QUINOA SALAD

Shredded kale sautéed with quinoa, pickled onions, roasted shallot-champagne vinaigrette, topped with cucumber, tomato, avocado and feta cheese

61240 Skyline Ranch Road, Bend 541-213-2429 | tetherow.com/dine/the-row

ENTREES

THE BLEU DIAMOND

½ lb. Cascade Natural beef patty with fried sweet potato crispies, maple bacon, demi-glace, IPAioli and bleu cheese crumbles, served on Big Ed’s brioche bun

BLACK BEAN BURGER

House-made gluten-free black bean burger topped with roasted corn salsa, avocado, pepper jack cheese, lettuce, tomato, onion and house-made IPAioli, served on a Big Ed’s brioche bun

TRUFFLE MARROW BURGER

½ lb. Cascade Natural beef patty with bone marrow butter, fresh horseradish, IPAioli, caramelized onions, white cheddar and crispy prosciutto, served on a Big Ed’s brioche bun

FRENCH DIP

Cedar River prime rib, caramelized onions, Swiss cheese, horseradish aioli on a ciabatta roll with demi au jus

SKYLINER SUB

Prime rib, Molinari & Sons Italian Sopressata, pepperoncini, red bell peppers, sautéed onions with cheddar and pepperjack cheese on a sub roll

FISH & CHIPS

Beer battered cod with house-cut fries and coleslaw

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

ELK SHEPHERD PIE

Ground elk, carrots, celery, onions, red potatoes, fresh herbs and beef stock topped with house-made mashed potatoes and cheddar jack cheese

The Row is a pub-style, casual, family-friendly dining experience. With 12 taps, more than 30 bottled or canned beers, multiple TVs and a menu that offers American and Scottish-inspired items, The Row is one of the best places to eat in Bend—with endless views to match! $$ | Open daily

The Lodge Restaurant is a focal point of Black Butte Ranch, providing a re laxed, upscale dining experience with spec tacular views. Combining the finest locally sourced ingredients with boundless creativity, the Black Butte Ranch culinary team crafts beautiful, elevated dishes with regional Northwest flair.

THE LODGE

(shown left)

DEVILED EGGS

Chive, crispy prosciutto, cornishon

AHI TUNA CRUDO

Avocado, cucumber, shallot

STEAMED CLAMS

Herb butter, white wine, grilled bread

PICKLED VEGETABLES

Crisp vegetables, blue cheese, fresh herbs

WHITE BEAN CASSOULET

Cannellini beans, braised elk

CAULIFLOWER STEAK

Butter bean puree, sunflower seed pesto, lemon oil

HERB CRUSTED RACK OF LAMB

Seasonal vegetables, forbidden rice, mustard gastrique

PAN SEARED SCALLOPS

Sweet corn risotto, charred leeks, onion soubise

PAINTED HILLS NATURAL RIBEYE

Smashed yukon gold potato, carrot, horseradish

sample menus Hours subject to change | 541-595-1260 | blackbutteranch.com

The Lodge | 12930 Hawks Beard, Sisters Breakfast 8-11:30 a.m. | Dinner 4-9pm

LAKESIDE BISTRO

(shown right)

POKE SALAD

Gold beets, marinated ahi tuna, cucumber seaweed salad, daikon radish, carrot, wonton strips

BISTRO SALAD

Heirloom tomato, english cucumber, pickled red onion, toasted hazelnuts, white balsamic vinaigrette

BBR BLTA

Bacon, lettuce, tomato, avocado, mayo, grilled sourdough

SHORTRIB SANDWICH

Cola braised beef short ribs, sour apple-fennel slaw, charred scallion aioli, sourdough

CHICKEN ON A STICK

Fries, green salad or caesar salad

FRIED CHICKEN SANDWICH

Fried chicken breast, hot honey, dijon, lettuce, tomato, bread butter pickle, brioche bun

PIZZA

Cheese, pesto chicken, pepperoni and sausage, chorizo, or margherita

Lakeside Bistro | 12934 Hawks Beard, Sisters Coffee & Pastries 7:30-10:30 a.m. | All Day Menu 11 a.m.-8 p.m.

Our mission is to provide a dining experience that delights and surprises from the first moment to the final bite. There is an energy here that will draw you in and keep you coming back to explore the endlessly creative and everchanging, innovative offerings. Here at Dear Irene, you will find our hospitality is timelessly upscale and elegant with a uniquely personalized approach in an intimate and vibrant setting.

DRINKS

DEAR IRENE

Belvedere vodka, lustau blanc, house castelvetrano olive brine, celery bitters

PINKIES UP

Tanqueray gin, creme de mure, cocchi rosa, sparkling wine, lemon juice, cardamom bitters

COMFORTABLY NUMB

Plantation 3 stars rum, thai basil, pineapple gum syrup, sichuan peppercorn, lime

FIELDS OF DREAMS

Pisco, cappelletti, strawberry, pink peppercorn, lemon juice, lavender and black lemon bitters, egg white

AL PASTOR MEZCALITA

Blanco tequila, union mezcal, ancho verde, pineapple, lime, al pastor spice, fire bitters, tajin

GROWING OLDER BUT NOT UP

Old forester 100 bourbon, monkey shoulder scotch, branca menta, PX sherry, kola, orange bitters

CAFE CON MAIZ

Tequila, union mezcal, coffee liqueur, nixta elote, cold brew, chocolate bitters, roasted corn husk sample menu

MODERN DINING & CURATED BAR 926 NW Brooks, Downtown Bend

FOOD

KING SALMON TOSTADA

Chipotle aioli, watermelon radish, crispy shallots, micro cilantro, lime

OREGON DUNGENESS CRAB ARANCINI

Hand-picked dungeness crab, arborio rice, calabrian chili, lemon aioli, parmesan, chives

LAMB’S TONGUE

Crispy baby potatoes, cornichon and caper ravigote, tarragon, frisée

SEARED FOIE GRAS

Sparrow brioche pain perdu, apple and quince purée, five spice, pistachio, wild blueberry

TALEGGIO GRILLED CHEESE WITH DUCK EGG

Sparrow sourdough, taleggio cheese, duck egg, black truffle honey

SHORT RIBS

Roasted bone marrow, rainbow marble potatoes, swiss chard, baby carrots, green peppercorn sauce

SEARED DIVER SCALLOPS

Carrot coriander puree, sugar snap peas, roasted sunchokes, spanish chorizo vinaigrette

dearirenebend.com | @dearirenebend Tuesday-Saturday 4:30 p.m. to close | 21+ only

A European-inspired café featuring an array of traditional, gluten-free and vegan pastries and sandwiches with excellent coffee and a charming atmosphere.

BAKED GOODS

PISTACHIO CROISSANT

A café favorite, this confection is a twice baked croissant infused with vanilla syrup and a hint of apricot jam, filled with pistachio frangipane pastry cream, topped whole pistachios and powdered sugar

SAVORY BREAD PUDDING

A frugal approach to decadence, we soak leftover croissant in a creamy egg custard, stuff it with roasted mushroom, red onion, spinach, Swiss cheese and a hint of lemon zest, then bake it to a golden brown to make this delightful brunch treat

LEMON POPPYSEED MINI BUNDT CAKE

Cute, lemony, individual sized cakes that are light and springy. Topped in a citrus glaze. Vegan, gluten-free, nut-free

MILK CHOCOLATE HAZELNUT COOKIE

Rich, with crispy edges and a chewy interior, topped with Maldon sea salt

PEANUT BANANA BROWNIE

Chocolatey, fudgy and satisfying, with peanut butter in the center, this brownie is gluten-free, dairy-free and paleo

50 SE Scott St. Suite #22, Bend 541-668-6114 | cafedeschutes.com

$ | Open 6 days a week: 8 a.m.-2 p.m. Closed Wednesdays sample menu

BREAKFAST SANDWICHES

THE B.A.T.

Hill’s smoked bacon, arugula chimichurri, tomato jam and baked egg with fine herbes, a drizzle of Agrumato lemon olive oil and Maldon sea salt on a flaky, buttered croissant

HAM EGG & CHEESE SANDO

Applewood smoked ham, havarti and baked egg with fine herbs on a toasted English muffin

BAGUETTE SANDWICHES

BRIE & FIG JAM

House made golden fig jam and d’Amir French double cream

Brie with Maldon sea salt on a baguette

SMOKED TROUT

PNW wild caught smoked trout, dill compound butter, capers, and radish pickle on baguette

SPECIALTY COFFEE

Proudly serving small batch specialty coffee and espresso from local roastery, Still Vibrato. Traditional espresso drinks and specialty beverage menu available.

HAPPY HOUR 3

to

5

BEVERAGES

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.

DRAKE OLD FASHIONED / 8

George Dickel Bourbon, Simple, Bitters, Cherry, Orange Twist

DRAKE MULE / 8

Lewis & Clark Vodka, Fresh Lime, Ginger Beer

DRAKE MARGARITA / 8

Luna Azul Tequila, Fresh Lime, Agave, Triple Sec

DRAKE GIMLET / 8

LUNCH

THE BENDIE

HAPPY BITES

CAESAR * /

DRAKE WEDGE (gf) /

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

MANZANITA MELT

Lewis & Clark Gin, Fresh Lime, Simple

LOVELACE / 13

Lewis & Clark Vodka, Passionfruit Liqueur, Fresh Lime, Passionfruit, Vanilla Simple, Champagne

LITTLE GEM (gf/vg) / Spring Radish, Snap Peas, Asparagus,, Green Goddess

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

CRISPY CHICKEN SANDWICH

STEAK FRITES

Chicken /8 Bacon /4 Avocado

Pimento cheese, mustard barbeque, pickled onion slaw

THE BOHEMIAN / 12

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

Gompers Gin, Elderflower, Fresh Grapefruit, Fresh Lemon, Peychaud’s Bitters

DRAKE BURGER

THE SASSY LOCAL / 13

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

Jalapeno-Infused Vodka, Fresh Lemon, Simple, Triple Sec, Cayenne Sugar Rim

HAPPY MEAL / 10

Bourbon Shot & a Light Lager

DINNER

SHRIMP & GRITS

RICOTTA GNUDI

HUMMUS /

FRIED PICKLES / Charred Spring Onion

SMOKED TROUT DIP / Dill Potato Chips

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

DRAFT BEER & CIDER / 5

Ask Server For Current Tap List

WHITE & RED WINES / 9

BACON MAC & CHEESE / Cracker Crumbs and Parmesan BLT / Bacon, Lettuce, Tomato, Rustic Sourdough,

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

BOURBON PORK CHOP ( gf )

Ask Server For Which Wines We Are Featuring

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 corn bread, marinated cucumber salad, pickled red onion jam

GRILLED RIBEYE STEAK ( gf )

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

DAILY FISH

sample menu 801 NW Wall St., Bend 541-306-3366 | drakebend.com

FISH & CHIPS / Cod, Malt Aioli, Grilled Lemon EARLY DINNER

DRAKE BURGER / Waygu Beef, Bibb

Beer Cheese, Big Ed’s Bun,

CRISPY CHICKEN SANDWICH* / Pimento Cheese, Mustard Barbeque, Pickled Onion

Today’s featured fish selection

BUTTERMILK FRIED CHICKEN /

Hand Dipped Mary’s Chicken Breast, Grilled Corn Bread, Marinated Cucumber Salad, Pickled Red Onion Jam

$$ | 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.

Iceberg, Bacon, Pickled Red Onion, Cherry Tomatoes, Blue Cheese, Ranch

SALAD ADD-ON*

Lettuce, Malted Aioli, Pickle~Tomato Relish,

Romaine, Garlic Crouton, Fried Capers, Lemon~Parmesan Dressing

CARROT

Caramelized Carrot, Candied Pistachio, Chile House Yogurt, Tamarind, Grilled Sourdough

A truly one of a kind culinary experience, the new restaurant at Lake Creek Lodge offers an elevated dining experience indoors and out. Beneath towering pines and surrounded by the sounds of a meandering creek, guests enjoy locally sourced Pacific Northwest seasonal fare in a historic retreat at Camp Sherman.

SMALL PLATES

CITRUS OLIVE & BAR NUTS

ARTISAN BREAD & RICOTTA

House ricotta, pistachio dukkah, smoked olive oil

DIVER SCALLOPS

Romesco, fennel, hazelnut, citrus

BILLY CHINOOK CRAWFISH CEVICHE

Avocado, cucumber, serrano peppers, corn tostada

BRAISED BEETS

Chévre, pear, green grapes, walnuts, red vein sorrel

POTTED SMOKED TROUT

Herbed compound butter, crostini, citrus

POLPETTONE

Giant bison/pork meatball, pepper relish, polenta

COUSCOUS TABOULI

Spring cucumber, tomato, garden herbs, citrus

FLATBREAD OF THE DAY

SOUP OF THE DAY

LARGE PLATES

SPRING SALAD

Asparagus, spring radish, artichoke, cucumber, garden, herbs, lemon vinaigrette

FIRE-ROASTED TROUT

Marble potatoes, spring onions, trout roe, dill, citrus

WILD BOAR TENDERLOIN

Parsnip pureé, blackberry coulee, tomato, kale

WINTER CASSOULET

13375 SW Forest Service Road #1419, Camp Sherman 541-460-6550 | lakecreeklodge.com

Cannellini beans, foraged mushrooms, seasonal root vegetables, chermoula

A LA CARTE

*Family style to share 12 oz RIBEYE

Cedar River Farms, OR., chimichurri sauce

10 oz TENDERLOIN

St. Helens, WA., demi glacé

VOLCANO PORK SHANK

Carlton Farms, Spanish sofrito, house pickles

12 oz WILD COLUMBIA RIVER STEELHEAD

Swiss chard, Oregon coast wasabi cream, citrus

$$ | Open Wednesday-Sunday 4 p.m. (bar) 5 p.m. (dining)

Reservations recommended using OpenTable sample

Step inside to embrace Aloha spirit. We’re community-focused, dishing out positive energy and plant-based goodness. From cold-pressed juices to hearty plant-powered meals, there’s something for all, ensuring satisfaction and sustenance in every bite.

sample menu

SMOOTHIES

STANDARD SMOOTHIE

Coconut milk, spinach, kale, vanilla protein, F&R peanut butter, flax, chia, apple and banana

STRAWBERRY DREAM

Coconut milk, lemon juice, vanilla extract, vanilla protein, hemp seeds, coconut butter, dates, banana, strawberry and coconut cream

TOASTS

MILLENNIAL

Avocado, garlic, olive oil, chili flake and sea salt on Sparrow miche bread

“IT” SANDO

F&R cashew ricotta pesto, red bell pepper, tomato, garlic, avocado, arugula and balsamic reduction on Sparrow miche bread

COLD PRESSED JUICES

SIMPLE DETOX

Celery, cucumber, green apple, ginger, lemon and mint

PARADISE GLOW

Carrot, orange, pineapple, lemon, turmeric and ginger

555 NW Arizona Ave., Bend 541-385-9603 | fixandrepeat.com

SMOOTHIE BOWLS

ACAI SMOOTHIE BOWL

Acai, almond milk, marionberries, banana, F&R peanut butter and vanilla protein, topped w ith F&R goji granola, banana, berries, cacao nibs and coconut

VERY BERRY SMOOTHIE BOWL

Coconut milk, maple, lemon zest, vanilla protein, pitaya, strawberries, raspberries and banana, topped with F&R goji granola, berries, banana and coconut

MACRO BOWLS

SUMMER QUINOA BOWL

Orange scented quinoa, roasted chickpeas, lemon vinaigrette, F&R mint and basil pesto, pistachios, snap peas, arugula, sea salt and chili flakes

BANH MI BOWL

Brown rice, roasted cauliflower, spicy sesame sauce, spinach, F&R sriracha cashew mayo, pickled vegetables, daikon radish, cucumber, cilantro, purple kohlrabi microgreens and avocado

$$ | Open daily 8 a.m.-4 p.m.

Authentic and inspired. Celebrating 20 years as one of Bend’s top awarded Mexican restaurants, we feature a wide variety of dishes and have many options for the vegetarian, vegan and gluten-free diner. Patio open seasonally.

Catering and to-go available.

sample menu

STARTERS

GUACAMOLE FRESCO

HATCH CHILE QUESO CAMARONES

PORTOBELLO RELLENO

TRADITIONAL FAVORITES

TACOS, BURRITOS & ENCHILADAS

TAMALES & CHILI RELLENOS FAJITAS

FEATURED ENTREES

MOLCAJETE

A meal for two! Grilled chicken, steak and prawns with sautéed peppers, onion and fried jalapeños, topped with cheese and tomatillo salsa, served with white rice, black beans, sour cream and guacamole

CAMARONES YUCATECOS

Wonderfully flavored prawns, with sautéed zucchini and onion and a sweet onion-chipotle adobo sauce, wrapped in a banana leaf, topped with avocados and Mexican slaw with a side of black beans and cilantro rice

PESCADO LA ROSA

Sautéed mahi, mushrooms, roasted pasilla pepper and corn in a rich, creamy, white wine chipotle sauce, served with white rice, black beans and a choice of tortillas

PAELLA DE POLLO

Succulent chicken, a vibrant medley of vegetables and our signature sauce create a symphony of flavors, topped with jalapeños, zucchini, carrots, spinach, mushrooms, onions, avocado slices and cilantro. Every bite is a delight!

MOLE POBLANO

Choice of grilled chicken or slow cooked pork simmered in our homemade traditional mole—a rich, full-bodied regional sauce with a hint of sweetness (nuts, sesame seeds, and chocolate are used in this sauce), served with tortillas, La Rosa rice and refried beans

COCHINITA PIBIL

A Yucatan favorite! Deliciously marinated, achiote spiced, tender pork topped with red onion, avocado, and cilantro, served with your choice of tortillas, Frijoles Borrachos-drunken beans and LaRosa rice

2763 NW Crossing Drive, Bend 541-647-1624 | larosabend.com

$$ | Lunch & Dinner | Open daily 11 a.m.-9 p.m.

SMALL PLATES

MIDNIGHT CHICKEN (WINGS)

Indulge in modern Thai cuisine amidst a vibrant ambiance at Dear Mom Cafe. The thoughtfully curated food menu reflects Thai traditions infused with Central Oregon influences and harmonizes perfectly with its selection of libations.

sample menu

Caramelized fish sauce chicken wings served with pickled veggies

ROTI + CURRY

Thai flat bread (roti) dipped in house curry

SOUP

THAI COCONUT SOUP

Rich and creamy coconut soup with mushrooms, cabbage, tomato, galangal, kaffir lime and lemongrass

TOM YUM RIVER PRAWN

The most famous rich and creamy, spicy hot and sour Thai soup, cooked with river prawns, shrimp, mushrooms, cilantro, lemongrass, galangal, red onions, kaffir lime and chili

RICE PLATES

CRAB FRIED RICE

Jumbo lump crab meat, cage free egg, onion, tomato, cilantro, zesty Thai seafood sauce and house broth to cleanse your palate

HOLY BASIL RICE

Crispy holy basil, Thai bird’s eye chili, mixed roasted vegetables, bell pepper sautéed in Mom’s spicy umami sauce, served with a fried egg over rice

PANANG SHRIMP

Sautéed shrimp in fragrant aromatics, spicy Panang curry with a zesty kaffir (makrut) lime flavor, sweet peas served with crispy basil, a sunny-side up egg and jasmine rice

THAI OG HOLY BASIL BEEF

The old-school and traditional spicy wok stir-fried holy basil, ground beef, bell pepper, and loads of chilies (aka Pad Gra Prow) served with jasmine rice, a fried egg and a side of Thai style fish sauce (aka Prik Nham Pla)

CASHEW CHICKEN

Mom’s crispy chicken stir fried with cashew nuts and pineapple, served with Thai jasmine rice and a fried egg

DADDY’S GARLIC SHRIMP

The best garlic shrimp ever, inspired by Hawaii’s famous shrimp truck, served over jasmine rice and a sunny-side up egg and spicy seafood dipping sauce

320 Southwest Century Drive, Suite 410 (458) 281-0511 | dearmomcafe.com

NOODLES

GRANDMA’S PAD THAI

Classic stir fry thin rice noodles, cage free egg, bean sprouts, chives, shallots, peanuts

DRUNKEN NOODLES

Spicy wok stir-fried chewy rice noodles, holy basil, onions, sweet pepper, baby corn, peppercorn, finger root, Thai bird’s eye chili

KHAO SOI - COCONUT CURRY NOODLES

Egg noodles in aromatic rich coconut curry broth, bean sprouts, pickled mustard, raw shallots, crispy wonton, cilantro, smoked garlic chili oil and lime

NOODLE SOUP

Rice noodle soup in bone broth, house roasted pork, ground pork, pork crackling, green beans, crispy wonton, garlic chili oil, cilantro, peanuts

SUKHOTHAI NOODLES

One of Thailand’s most savory noodles! Rice noodles, house roasted pork, ground pork, crispy wonton, bean sprouts, pork crackling, roasted peanuts, green beans, dried shrimp and cilantro

CURRY

YELLOW CURRY

Aromatic rich curry with crispy red Norland potatoes and mixed vegetables, served with jasmine rice

GREEN CURRY

A famous central Thai spicy curry with your choice of meat, bird’s eye chili, baby corn, sweet peas, bell pepper, Thai basil, served with jasmine rice and roti

DESSERT

AUNTIE JEEP’S DAILY BAKE

Toffee cake with ice cream

CHOCOLATE LAVA CAKE

Chocolate lava cake with vanilla ice cream

SWEET MANGO STICKY RICE

Seasonal mango from Thailand served with sweet coconut sticky rice and vanilla ice cream

$$ | Open daily 11 a.m.-2:30 p.m. and 4:30-8 p.m. Friday-Saturday close at 8:30 p.m.

Fabulous food with no guilt. What you eat is so important to your overall health! That’s why we make everything in-house, including all of our desserts and breads. Our focus is on fresh, local, quality ingredients and it makes a difference you can taste!

FOOD

CHURRO WAFFLES

Waffle sticks (GF) and Belgian chocolate dipping sauce

THE FARMHOUSE WAFFLE

Two over-easy eggs, crispy bacon, creamy chipotle aoli with organic maple syrup

BERRIES & CREAM WAFFLE

Fruit compote, organic maple syrup with house-made whipped cream

FRENCH BENNY

Puff pastry, smoked salmon (lox) or jambon de Paris (French ham), two sous-vide poached eggs, grilled asparagus and beurre blanc

CHAKCHOUKA

Two sous-vide poached eggs, Merquez (lamb) sausage, feta cheese, spiced tomato and roasted bell pepper base with chargrilled bread

AVO SMASH

Avocado, watercress, pickled red onion, za’atar (contains sessame), lemon-infused olive oil and sous-vide poached egg

BACON & EGG TARTLETTE

Puff pastry with caramelized onion, bacon jam, balsamic glaze chevre (goat cheese) and over-easy egg

SAFFRON CHICKEN TAJINE

Served in a traditional Moroccan tajine, saffron chicken, fresh herbs, preserved lemon, spanish olives and chargrilled bread

SALAD

UPTOWN SALAD

Grilled chicken, gem lettuce, gorgonzola, avocado crispy prosciutto, pecans, grapes, cranberries and honey mustard vinaigrette

sample menu 65 NW Newport Ave., Bend 541-241-8181 | blissfulspoon.com

$ | Open Wednesday-Sunday 9 a.m.–2:30 p.m.

Our carefully curated, hand-crafted cocktails are always prepared with fine spirits (including mocktails with non-alcoholic options), hand squeezed juices, fresh herbs and house-made syrups. In addition to cocktails, enjoy a tapas and dinner selection featuring Moroccan and Mediterranean cuisine. We proudly serve local ingredients from local suppliers. Come and taste the difference!

sample menu

TAPAS TO SHARE

MEDJOOL DATES

Bacon wrapped dates, stuffed with chevre (goat cheese) and piquillo pepper coulis

BURRATA

Demi-sec tomatoes, arugula salad with lemon viniagrette, fig vincotto glaze, agrumato lemon olive oil and foccacia

SHISHITO PEPPERS

Blistered shishito, Fleur du Sel and paprika aioli

ANDALUSIAN

Smoked chorizo, chickpeas, apple cider broth, fresh herbs, house-made bread

65 NW Newport Ave., Bend

541-323-0765 | cellar65.com

...OR NOT

SAN SEBASTIEN

Piquillo peppers stuffed with Basque tuna, french beans, fingerling potato and olive salad

SPINACH BASTILLA

Filo pastry stuffed with spinach, feta cheese, preserved lemon and caper pine nut sauce

SEAFOOD & VEGGIE TAJINE

Served in a traditional Moroccan tajine, chermoula prawns and white fish, carrots, potatoes, red bell pepper, preserved lemon, fresh herbs and chargrilled bread

$$ | Open Thursday-Saturday 5-9 p.m.

Located beneath Blissful Spoon

The Victorian Café has reinvented the idea of breakfast, putting a modern spin on traditional fare and embracing the idea that morning dining should be an “experience.” Come see for yourself what the west-side hype is all about at our amazing location on 14th Street in Bend.

sample menu

COCKTAILS

24 oz PROUD MARY BLOODY

A charbroiled prawn skewer with house-made andouille sausage, a cube of pepper jack cheese, olive, pepperoncini and lemon, red onion and grape tomato MAN-MOSA...EVERYBODY’S DOING IT!

A pint of the Victorian’s private label bubbles with a splash of your favorite juice

BREAKFAST

CLEAN LIVING OMELET

Wild Northwest cold-smoked salmon, fresh spinach, asparagus, jalapeños and scallions, in an egg white omelet topped with avocado

CARAMEL APPLE FRENCH TOAST

Three thick slices of graham cracker crusted Big Ed’s Texas toast, topped with caramel sauce, fresh sliced Granny Smith apples and whipped cream

BIG EASY BENEDICT

Prawns and house-made andouille sausage with spinach and red peppers, topped with our house-made cajun Hollandaise sauce

FILET MIGNON OSCAR AND EGGS

Charbroiled 6oz all-natural beef tenderloin topped with fresh Dungeness and pacific red crab, asparagus spears and sauce Béarnaise

THE GREEN HORNET

Fresh spinach, asparagus, jalapeños, scallions and Gruyere cheese in a three-egg omelet topped with avocado

PACIFIC CRAB BENEDICT

Dungeness and pacific red crab, fresh asparagus and red bell peppers, topped with our house-made Hollandaise sauce and fresh avocado

VEGAN LOVE BOWL

Sweet potatoes, quinoa, black beans, chickpeas, kale, shiitake mushrooms, pepitas, red peppers, house-made charmoula and sliced avocado

1404 NW Galveston Ave., Bend 541-382-6411 | victoriancafebend.com $$ | Open daily 7 a.m.-2 p.m.

The Hideaway Tavern is a Central Oregon, locally owned restaurant located in both Bend and Redmond. Come hide out with us, where there’s better food, better sports and better drinks! We’re Central Oregon’s best sports spot!

sample menu

COCKTAILS

24OZ GAME CHANGER

Served with a fried bleu cheese ball, candied bacon, asparagus, marinated prawn, olives, pepperoncini, pickle, lemon, a crispy garlic breadstick and a double shot of our house-infused pepper vodka

STARTERS & SHARED PLATES

ROASTED BRUSSELS SPROUTS

Caramelized and roasted with bacon, dried cranberries and roasted garlic, and topped with shaved Grana Padano

BUFFALO CAULIFLOWER

Flash fried florets tossed in house-made buffalo sauce, served with our bleu cheese dressing

BAVARIAN PRETZEL FONDUE

Served with our house-made garlic cheese sauce

NACHOS CARNITAS

Served with house-braised pork, refried beans, and house-made queso

BURGERS & SANDWICHES

RUEBEN SANDWICH

House-braised corned beef, with sauerkraut, house-made thousand island dressing, and melted gruyère cheese, grilled on Big Ed’s marbled rye bread

JOHN WAYNE BURGER

Our ½ pound house-ground patty, bacon, pepper jack cheese, onion rings and house-made BBQ sauce, on a pretzel bun

HAND CRAFTED PIZZAS

THE GREEK

Artichoke hearts, wilted spinach, roasted red peppers, kalamata olives, green onions, feta cheese on an arriabata and four-cheese base

THE CHUCK NORRIS (IT KICKS ASS!)

Italian sausage, soppressata, pepperoni, and ham on an arrabiata and four-cheese base with fresh Roma tomatoes and house-made fresh mozzarella

Flights Wine Bar is a cozy place to spend time with good wine, good food and good friends. Choose from our wine flights, wine by the glass or from our bottle selection of wines from around the world. Come relax and enjoy learning about new wines and find a favorite bottle to take home with you. Our private Flight Lounge is available for special occasions and larger groups.

sample menu

SNACKS & BITES

HOUSE POTATO CHIPS

Choose from regular, truffle salt or melted blue cheese

GOLDEN BEET & GOAT CHEESE SALAD

Mixed baby greens, brown sugar pecans, dried cranberries, red wine vinaigrette

FRIED CALAMARI

Peppadew aioli

BEEF CARPACCIO

Truffle chips, baguette, pecorino romano, capers, toasted pine nuts, tender greens, creamy sherry Caesar dressing

PLOUGHMAN’S PLATE

Selection of artisanal meats and cheeses, condiments, Marcona almonds, breads

SHAREABLES

MAC & CHEESE

Three cheese sauce and crumb topping

PAN SEARED SEA SCALLOPS

Yukon potato pedestals, sweet shallot beurre blanc, green beans

MEDITERRANEAN FLATBREAD

Ricotta spinach spread, artichoke hearts, fire roasted red peppers, kalamata olives, roasted garlic, basil oil, pine nuts

HOUSE-MADE PASTA

Seasonal selection

STEAK FRITES

Teres major served medium rare with bordelaise sauce, creamed spinach and house-made chimichurri micro frites

SOY GINGER GLAZED BLACK COD

Coconut forbidden rice, bacon fried Brussels sprouts, toasted sesame seeds

1444 NW College Way, Suite 1, Bend

541-728-0753 | flightswinebend.com

$$ | Open Monday-Tuesday 3-8 p.m.

Wednesday-Saturday 3-9 p.m.

Oishi Japanese Restaurant is all about variety. With an ever-expanding menu of delightful sushi as well as kitchen items, there is something for everyone. Sushi-lovers and Japanese cuisine aficionados can enjoy mouth-watering, fresh food in an elegant, yet welcoming atmosphere.

sample menu

SASHIMI

SASHIMI COMBINATION

3 pieces each of salmon, tuna, yellowtail, albacore, white fish and octopus

HOUSE SPECIAL ROLLS

007 ROLL

Salmon, cream cheese, avocado, shrimp, soy paper, deep fried and topped with special sauce

OISHI ROLL

Sweet shrimp, seared albacore, yellowtail, salmon, scallop and salmon roe with garlic ponzu sauce

CRAZY ROLL

Baked spicy tuna, cucumber, jalapeño, smelt eggs, deep fried and topped with house special sauce

ALBACORE LOVER ROLL

Hot water seared Albacore, crabmeat, cucumber, avocado, green onion and garlic ponzu sauce

PETER PERFECTION

Yellowtail, tuna, spicy tuna, cucumber, avocado and cilantro with spicy special sauce topped with fresh hand-grinded wasabe root

NOODLES

NABEYAKI UDON

Japanese noodle soup with shrimp tempura, fishcake, poached egg, chicken, mushroom, green onion and seaweed

MUSHROOM UDON

Shimeji mushroom, king oyster mushroom and seaweed with Japanese noodles in vegetable broth

511 SW 6th St., Redmond 541-548-3035 | oishijapanese.com

$$ | Tuesday-Friday Lunch 11 a.m.-3 p.m. | Dinner 4-8:30 p.m. Saturday Lunch 12-3 p.m. | Dinner 4-8:30 p.m.

Consider Crux your craft beer playground: a place where beer lovers (along with their kids and dogs) can gather over great food, relaxing vibes and, of course, amazing beer. The tasting room boasts more than 28 taps and a spacious lawn that offers an array of food carts, fire pits, and unbeatable mountain views. sample menu

FOOD

PARMESAN PRETZEL

Traditional pretzel topped with sea salt, grated Parmesan and choice of beer mustard or beer cheese dip

GREEK SALAD

Chopped romaine lettuce, salami, pepperoni, red onion, black olives, tomato, cucumber, feta cheese, croutons with balsamic vinaigrette

ITALIAN GRINDER

Hoagie roll topped with ham, salami, pepperoni, lettuce, tomato, red onion, banana peppers, havarti cheese with mayo and Italian vinaigrette

SMOKED CORNED BEEF REUBEN

Smoked corned beef piled high on Big Ed’s marble rye, reuben sauce, peppered sauerkraut, havarti cheese and beer mustard

VERDE PORK CUBANO

House smoked green chili pork, black forest ham, Crux beer mustard, sweet and spicy pickles and havarti cheese on a Big Ed’s hoagie roll

BEER

28 taps with a wide diversity of styles brewed in-house (and cocktails) including:

CRUX PILZ

Brewed with traditional Pilsner malts, imported Czech Saaz and local Oregon Sterling hops

BOCHI BOCHI

Japanese-style lager brewed with whole Calrose rice, pilsner malt and whole cone hops

HANG TIGHT

This classic West Coast-style IPA is dry-hopped with Simcoe and Amarillo hops

GLOW STICK

The gentle glow of Citra, Strata, and Sabro hops dancing amidst a hazy malt base

NØ MØ

A non-alcoholic brew that is refreshingly hoppy with a familiar mouthfeel

50 SW Division St., Bend 541-385-3333 | cruxfermentation.com

$$ | Open daily 11 a.m.–10 p.m.

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

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.

PASTAS

Pastini serves up classic Italian pastas inspired by the farms, vineyards and waters of the Pacific Northwest. Their scratch-made recipes include more than twenty-five pastas, salads and handcrafted desserts. Join Pastini for signature Italian cocktails and antipasti, or a full festive meal with family and friends, seasoned with laughter and wine. Located in the historic Old Mill District, with gorgeous views overlooking the Deschutes River and Hayden Homes Amphitheater.

SALADS

SPAGHETTI CARBONARA

Creamy Parmesan sauce, bacon, sweet peas, cracked black pepper

FETTUCINI ALFREDO WITH CHICKEN

Classic Alfredo sauce with roasted chicken

PAPPARDELLE WITH MEAT SAUCE BOLOGNESE

Rich beef and pork ragu, red wine, fresh pappardelle pasta, Parmesan

LINGUINI MISTO MARE

Shrimp and whitefish with garlic, lemon, herbs, butter and white wine

CAVATAPPI PRIMAVERA

Zucchini, mushrooms, sweet peas, roasted red peppers, broccolini, garlic, olive oil and fresh basil

FUSILLI ALLA ROMA

Corkscrew pasta with chicken, sun-dried tomatoes, local mushrooms, roasted garlic, Parmesan cream sauce

SPAGHETTI AND MEATBALLS

Three handmade beef and pork meatballs simmered in savory marinara sauce

TORTELLINI GORGONZOLA

Three-cheese tortellini, creamy gorgonzola sauce, diced fresh tomato and spinach, Parmesan

CHICKEN CAESAR

Crisp romaine, Parmesan, house-made croutons, pepper

FARMSTAND CHICKEN COBB

Chicken, roasted carrots, egg, artichokes, tomatoes, garbanzos, asparagus, gorgonzola, roasted tomato vinaigrette

WINES

ELK COVE PINOT NOIR

Smooth, silky and substantial, classically elegant texture with a long, juicy finish

PIO CESARE L’ALTRO CHARDONNAY

Citrus, mineral and floral notes bring excellent brightness and a clean finish

DESSERTS

TIRAMISU

Tuscan trifle of espresso-soaked ladyfingers, layered with sweetened mascarpone and finished with powdered cocoa

CHOCOLATE TARTUFO

Warm triple chocolate cake with a chocolate truffle center, served with whipped cream

375 SW Powerhouse Drive, Suite 140, Bend 541-749-1060 | pastini.com $$ | Open

Experience the bounty of the Pacific Northwest at CURRENTS at the Riverhouse on the Deschutes, 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

Fresh strawberries, whipped cream, dried strawberries, Vermont maple syrup

CARROT CAKE PANCAKES

Whipped maple cream cheese, walnut-raisin chutney

DUNGENESS CRAB SCRAMBLE

Tomatoes, asparagus, tarragon, whipped mascarpone, avocado, Currents breakfast potatoes

SPICY CHICKEN APPLE SCRAMBLE

Chicken apple sausage, jalapeño, cheddar cheese, scallions, Currents breakfast potatoes, toast

LUNCH

RICOTTA-HONEY FLATBREAD

Asparagus, mushrooms, crispy prosciutto

PORK BELLY MAC ‘N’ CHEESE

Pork belly, cheese curds, breadcrumbs, chives

PANZANELLA SALAD

Arugula, warm bread, apples, cherry tomatoes, basil, sheep’s milk feta, red onion, maple balsamic

BEET AND BURRATA SALAD

Arugala, orange, Marcona almonds, smoked onion dressing

DINNER

PAN-SEARED MUSCOVY DUCK BREAST

Cannellini bean-Tasso Ham ragout, wilted winter greens, pepper jelly

SHRIMP AND DUNGENESS CRAB BUCATINI

Fennel, leeks, roasted sweet pepper cream, basil, aged Parmesan

RICOTTA GNUDI

Asparagus, mushrooms, black garlic butter, confit cherry tomatoes, crisp prosciutto, Parmesan

Currents at the Riverhouse | 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. | Jazz Brunch Sundays 11 a.m.-1 p.m.

BREAKFAST & BRUNCH

Always roaming with a hungry heart, Roam features seasonal urban menus inspired by global flavors and freshly sourced ingredients.

LEMON POPPYSEED PANCAKES 3 15 V

fresh berries, cream cheese frosting, lemon zest

sample menu

ELK MORNING HASH* 17

BRUNCH

elk sausage, crispy potatoes, bell peppers, caramelized onions, sunny side up eggs, pickled fresno sour cream, queso fresco, big ed’s toast

SMOKED SALMON EGGS BENEDICT

substitute elk sausage to vegetarian sausage available

Hollandaise, smoked salmon, Big Ed’s English muffin, poached eggs, lemon-arugula, garlic herb breakfast potatoes

CHIA MORNING POWER BOWL 12 (VG, GF, T)

JUMBO BISCUIT & GRAVY

House-made cheddar and garlic biscuit, sausage gravy, sunny-up egg, lemon-arugula, garlic herb breakfast potatoes

chia seed pudding made with turmeric and almond milk, assorted berries, pepitas, marcona almonds

STARTERS

STARTERS

BANG BANG SRIRACHA SHRIMP

Crispy shrimp, house made Bang Bang sauce, sesame seeds, crispy rice paper, green onions, chili threads

CHARCUTERIE 22 (T)

olympia provisions cured meats, local cheeses, artisan crackers, marcona almonds, seasonal fruit, quince paste, pickled onions, roasted peppers, pickled mustard seeds (gluten free crackers available

WHIPPED FETA

House-made feta dip, chive oil, pistachio, crushed peppercorn, parsley salad, local Broadus bee pollen, choice of grilled asparagus, heirloom carrots, or lemon Greek potatoes

GRILLED SHRIMP ANDOUILLE SKEWERS (2) 21 (GF)

jumbo shrimp, andouille sausage, red onions, fried grits, gremolata, lemon scented parsley

PESTO CHICKEN ARANCINI

Creamy pesto risotto rice balls, tomato puree, shaved parmesan, basil

AHI TUNA CEVICHE* 22 (GF)

tuna poke cubes, lime juice, pico de gallo, cucumbers, crispy rice paper, cilantro, capers, fresno peppers

DINNER

PECORINO TRUFFLE FRIES 14 (GF, V)

FALAFEL WAFFLE & CHICKEN

lemon garlic aioli, fresh herbs, salt, pecorino cheese

Grilled chicken thigh, heirloom carrots, feta, tzatziki sauce, parsley, radish

STEAK FRITES

CHARRED SHISHITO PEPPERS 15 (T, GF)

red pepper coulis, toasted hazelnuts, fresno peppers, crispy pork belly bits, queso fresco

8oz grilled flat iron steak*, pecorino truffle fries, creamy demi-glace, lemon garlic aioli, chimichurri, seasonal mushrooms

*Can be substituted for 14 oz NY strip

SEARED SALMON

MAINS

Parsnip mash, swiss chard, sauteed leeks, pinot noir reduction

SIGNATURE BURGER* 20

(sub impossible meatless patty)

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

8oz grass-fed beef patty, tomato, daily's thick cut bacon, tillamook white cheddar, pickled red onion, lemon garlic aioli, big ed’s brioche bun, and choice of fries, potato chips, or add side signature salad

$$$ | Open daily 7 a.m.-10 p.m.

16OZ BONE-IN RIBEYE* 45 (GF)

Happy hour daily 2-5 p.m. and 9-10 p.m.

smashed crispy potatoes in herb butter, lemon zested broccolini, roasted carrots, demi-glace, oregon pinot noir salt, chimichurri | add grilled shrimp* (3) $10

MUSHROOM RAGU 29 (V)

Made with passion, served with love. We are a lively, counter service cafe where customers are treated like family and menu items are made from scratch with fresh, wholesome ingredients to nourish the soul.

BREAKFAST

BREAKFAST BURRITO

Flour tortilla, organic brown rice or organic roasted potatoes, organic black and red beans, organic scrambled eggs, melted cheddar cheese, sour cream, guacamole, cilantro, green onion, seasoning, side of salsa

HUEVOS RANCHEROS

Organic corn tortillas, organic black and red beans, organic over-medium eggs, melted cheddar cheese, ranchero sauce, crumbled goat cheese, avocado, sour cream, cilantro, served with choice of tortilla chips or organic roasted potatoes

LUNCH & DINNER

HUMMUS QUINOA SALAD

Organic mixed greens, organic quinoa, organic house-made hummus, carrot, red cabbage, cucumber, red onion, tomato, sprouts, sunflower seeds, seasoning, lemon vinaigrette

GRASSROOTS BURGER

House-made lentil burger, tomato, red onion, cucumber, sprouts, seasoning, falafel sauce, served with tortilla chips

SAUCY BBQ BURRITO

Flour tortilla, organic brown rice, organic black and red beans, cheddar cheese, slaw, red onion, sour cream, guacamole, cilantro, seasoning, BBQ beet sauce, served with tortilla chips

WHOLESOME BOWL

Organic brown rice, organic black and red beans, cheddar cheese, green cabbage, salsa, avocado, cilantro, seasoning, OG sauce

AÇAI BOWLS

VELVET BOWL

Organic Sambazon©️ Açaí topped with organic granola, banana, blueberries, strawberries, honey

PROTEIN BOWL

Organic Sambazon©️ Açaí and peanut butter topped with organic granola, banana, almond slices, cashew pieces, cocoa nibs, coconut flakes, honey

HANALEI BOWL

Organic Sambazon©️ Açaí topped with organic granola, banana, pineapple, coconut flakes, honey

285 NW Riverside, Bend 541-241-2926 | activeculturecafe.com

$ | Open daily 9 a.m.-8 p.m.

At Pizza Mondo, we take the craft of pizza making seriously.

Locally owned and operated, we have become a downtown landmark and community favorite by serving Bend’s finest pizza since 1996. Enjoy our award-winning, hearth-oven baked pizza at our cozy restaurant, to go or delivered. Buon Appetito!

sample menu

PIZZA

Pizza by the slice always available: Cheese, Pepperoni, Meat and Veggie combos

EVERGREEN

Spinach, roasted bell peppers, artichoke hearts, roasted onions, and mozzarella on a basil-pesto base

BARNYARD

Grilled Italian chicken, bacon, garlic-roasted tomatoes, spinach and red onions on a garlic, olive oil base

FORAGER

Our white pie with garlic-roasted tomatoes, roasted garlic, portabella mushrooms and fresh arugula

RUN LITTLE PIGGY

Prosciutto, pepperoni, Italian sausage, smoked gouda, mushrooms and black olives

MOUNT OLYMPUS

Artichoke hearts, sun-dried tomatoes, kalamata olives, garlic, feta cheese, roasted onions, basil and oregano

BIG ISLAND

BBQ pulled pork, Mama Lil’s sweet-hot peppers, bacon and pineapple on a sweet pepper-infused olive oil base drizzled with BBQ sauce

RITA

Pizza Mondo’s version of the classic margherita pizza. Tomato sauce, shredded mozzarella, fresh mozzarella, garlic-roasted tomatoes and basil

WHITE PIE

Mozzarella, ricotta, Parmesan, herbs and spices on a garlic, olive oil base

Also serving fresh salads: House, Caesar and Mondo

811 NW Wall St., Downtown Bend 541-330-9093 | pizzamondobend.com

$$ | Monday–Saturday 11 a.m. to close Sunday 11:30 a.m. to close

Indulge in gourmet sausages with an Argentinian flair. As a family-run restaurant, we understand that the best way isn’t always the fastest or easiest way, and we’re ok with that. We believe that quality food, made from scratch, can still be sold at an honest price. Discover why Yelp ranked Bangers & Brews #1 in the “Top 100 Places to Eat in the USA” in 2019.

sample menu

OPTIONS OF STYLE SERVING

Served on a bun, salad, fries, or on mac & cheese

PICK YOUR SAUSAGE

TRADITIONAL

Banger, Bratwurst, or Spicy Italian

SPECIALTY

Black Pepper Garlic, Burnt End Brisket

Smoked Hot Andouille, or Smoked Polish

POULTRY/VEGGIE (VEGAN)

Chicken Basil, Chicken Mango Chipotle,

Smoked Apple Veggie, or Italian Veggie

EXOTIC & WILD GAME

Wild Boar Cheddar & Hatch Chili, Elk & Pork Cheddar Brat, Duck with Cilantro, Alligator Bayou Style, or Wild Boar Blueberry & Merlot

PICK 2 TOPPINGS

Caramelized onion, grilled onions, diced onions, sauerkraut, sweet peppers, spicy peppers, pepperoncini, jalapeño, relish, diced tomatoes, cheddar cheese, cream cheese, chili

PICK A SAUCE

Homemade chimichurri, homemade chimichurri mayo, BBQ Sauce, garlic aioli, ranch, spicy ranch, curry ketchup, whole grain mustard, spicy mustard, Ruben’s sauce, cheese sauce

BANGERS & MASH

Sausage of your choice on top of mashed potatoes and gravy with caramelized onions

APPETIZERS

BACON & GORGONZOLA FRIES

POUTINE FRIES or CHILI CHEESE FRIES

10” PRETZEL & CHEESE SAUCE

As a local and family-owned business, Ski Inn Taphouse Hotel is proud to serve the Central Oregon community. Our wide array of quality dishes are made with fresh ingredients from local farms, ensuring everyone can find something they love. Come enjoy a meal with us today!

sample menu

STARTERS

SMOKE SHACK SAMPLER

A platter made up of our house-smoked brisket, ribs and wings, served with sweet potato tots, chips and chili con queso

JALAPEÑO POPPERS

Four large jalapeños stuffed with cream cheese and wrapped with bacon, served on a bed of greens with house-made chimichurri and pico

SMOKE HOUSE PLATES

BRISKET/PORK/RIBS

A platter made up of house-smoked meat of your choice, served with house-made baked beans, cold mac salad and a small green salad

BURGERS & SANDOS

THE “EDDY”

Named after the owner’s daughter Eddy: a 7oz burger patty with bacon, grilled onions, American cheese, lettuce, tomato, pickle and Eddy sauce, served on a Big Ed’s brioche bun

BRISKET SANDO

Sliced house-smoked brisket topped with an onion ring and BBQ sauce, served on a Big Ed’s brioche bun

COCKTAILS

THE “HOT MESS”

House-infused habanero vodka, passion fruit puree, fresh lime juice and a cilantro garnish

MARIONBERRY MULE

Wild Roots marionberry vodka, fresh lime juice, Cock N’ Bull ginger beer and a lime garnish

Ski Inn Taphouse Hotel | 310 E. Cascade Ave., Sisters sisterstaphousehotel.com

$$ | Monday-Saturday 11 a.m. - 8 p.m. Sunday 11 a.m.-3 p.m.

Fuel your outdoor adventures with hearty, inspired eats from Luckey’s Woodsman. With a restaurant in Sisters and a food truck in Bend, our menu caters to cravings big and small. My grandparents chose the name Woodsman to honor all who stand in awe and appreciation of the great outdoors. We have brought back their legacy and aim to bridge the divide between outdoor recreation and professional food service by offering elevated comfort food.

sample menu

BASECAMP

BREAKFAST BURRITOS

Forager: Cottage potatoes, goat chèvre, charred wild mushrooms, salsa verde, black beans, pesto aioli, scrambled eggs, wrapped in a tortilla Mountain Man: Cottage potatoes, Tillamook white cheddar, Hill Meat Co. bacon, salsa verde, black beans, chipotle aioli, scrambled eggs wrapped in a tortilla

MOUNTAIN NACHOS

Pork carnitas, Woodsman beans, white cheddar beer cheese, pico, charred jalapeño, arugula pesto, stellar sauce, cotija

COLD BOXES

WANDERLUST WRAP

Natural turkey, Hill Meat co. bacon, white cheddar, pesto aioli, tomato, shaved kale and onion, Mama Lil’s peppers on a tortilla

BRUTUS SALAD

A vegan spin on the classic: massaged kale, Brutus dressing, cashew parm, crostini, charred lemon

EXPEDITION WRAP

Whiskey BBQ PNW pulled chicken, five spice roasted squash, chipotle aioli, red cabbage, white cheddar on a tortilla

HOT KITS

LUMBERJACK

Midnight brisket, forbidden rice, Woodsman beans, arugula pesto, cotija, chipotle aioli, charred sprouts and radishes

SASQUASH

Whiskey BBQ PNW pulled chicken, forbidden rice, five spice roasted squash, chipotle aioli, pepitas, spiralized zucchini salad

LOCAL RANCH BURGERS

All of our upscaled gourmet choices including our Backpackers Delight Burger (shown top right) come with a Well Rooted Farms 100% grain-fed, grass finished 1/3 lb. beef patty, living butter leaf lettuce, tomato and brioche bun

Main: 352 East Hood Ave., Suite B, Sisters | 541-904-4450

Open Monday-Friday 11 a.m.-8 p.m., Saturday 9 a.m.-8 p.m.

Food Truck: 311 SW Century Drive, Bend | 541-480-8181

Open Thursday-Saturday, 9 a.m.-7 p.m.

Check our website for current location and hours: luckeyswoodsman.com

sample menu

COCKTAILS

LA ROSA DE BAYAS MARGARITA

By blending together rose water, crushed raspberries, strawberries, tequila and freshly squeezed citrus, we create the enticing flavor of our signature cocktail La Rosa de Bayas Margarita.

COCO DE LOCO

Indulge in the exquisite taste that will take you straight to Xalisco, Mexico with Union mezcal infused with crushed lime, coconut cream, pineapple and a dash of Grand Marnier, creating a harmonious fusion of flavors.

HIBISCUS DAMA ROJA

Enjoy a refreshing blend of freshly brewed hibiscus tea, zesty citrus, tequila, and a sprinkle of tajin for a unique and invigorating taste.

La Catrina Chingona brings a fresh dining experience to the community, with creative dishes and an energetic atmosphere. The name celebrates strong and intelligent women around the world, and was chosen to reflect the spirit of the restaurant. Our skilled chefs are committed to creating fresh and exceptional flavors that will leave a lasting impression! Be sure to try our extraordinary craft cocktails! 400

Indulge in a delightful brunch experience at Brand 44° N, where you can savor homemade, fresh and delicious food in a charming modern cowboy-themed setting. Be sure to try our freshly baked pastries or enjoy a specialty coffee from the espresso bar when you stop by. Locally owned and operated, our restaurant is owned by two women and is a must-visit for those seeking a unique dining experience.

sample menu

44 BREAKFAST

Two eggs your way, your choice of bacon, sausage or ham, your choice of pancake, french toast or toast, and your choice of side

HUEVOS RANCHEROS

Two corn tortillas topped with refried beans, grilled onions, homemade ranchero salsa served warm, chorizo, two fried eggs, cotija cheese, cilantro, avocado

CARNITAS BENEDICT

Carnitas topped with two poached eggs, cotija cheese, avocado, cilantro, and house-made chipotle Hollandaise sauce atop an English muffin

SMASH BENEDICT

Two ground beef patties, bacon, melty cheddar cheese, two poached eggs and house made tomato Hollandaise sauce atop toasted sourdough bread, topped with chives

JOHN WAYNE CASSEROLE

Cast iron skillet layered buttermilk bisquits on the bottom, flavor packed beef in a creamy seasoned sauce, melty cheddar cheese, sautéed onions and pepppers, topped with two fried eggs and green onions

THE SAVORY CREPE

Large crepe stuffed with chicken, béchemel, sautéed spinach, tomatoes and mushrooms in garlic, garnished with green onions and Parmesan

BIG PAPI BURRITO

Carnitas, chorizo, grilled onions, queso, crispy hash browns and scrambled eggs stuffed in a large flour tortilla and rolled in a crispy cheese blanket, served with salsa, sour cream, cotija cheese and cilantro

GRAM’S CAST IRON SKILLET

Bacon, red potatoes, sautéed onions, topped with two fried eggs

PANCAKE FLIGHT

One of each of our specialty pancakes: one strawberry shortcake, one Elvis and one cinnamon roll pancake

CHICKEN BRUNCH PLATE

Grilled marinated chicken breast, avocado, two eggs your way and a cup of fresh fruit

BUCKIN BURGER

Garlic butter reversed bun, melty sharp cheddar cheese, 1/2 lb. double smash patties, Brand sauce and bacon onion jam

FRESH COCKTAILS

BUZZ SAW BLOODY

With house bloody mary mix

ROSEY PALOMA

Not just another pub. Step into Mill Works Pub, where we celebrate our vibrant history in the Old Mill District, serving elevated pub fare, local beer and wine, and craft cocktails and mocktails. Experience our unique blend of hip ambiance and family-friendly atmosphere.

sample menu

Classic tequila and grapefruit cocktail, with a twist

THE PONDEROSA

Gin, St.Germaine, cucumber, mint and lime, served up

TUMALO SPLASH

Vodka, grapefruit, basil and lemon, topped with soda

THE DISTRICT

Bourbon, raspberry maple purée, mint and lime

SALADS

TUNA BOWL*

Albacore tuna, black rice, mixed greens, avocado, pickles and miso dressing

HARVEST BOWL*

Mixed greens, chick peas, cauliflower, broccoli, Brussels sprouts, sunflower seeds and herb vinaigrette

COBB SALAD*

Chicken, hard boiled egg, bacon, Rogue Creamery blue cheese, avocado and tomato vinaigrette

330 SW Powerhouse Drive, Suite 150, Bend 541-797-0182 | millworkspub.com

SMALL

KOREAN FRIED CHICKEN*

KFC sauce, pickled daikon, sesame and scallion NACHOS*

Pulled pork or chicken, pinto beans, cheddar, chilies, salsa and homemade chips

SANDWICHES

PRIME RIB

Open-face on rustic bread, horseradish aioli, caramelized onions, Rogue River blue, microgreens and fries or salad

TUNA MELT

Open-face with chippy breadcrumbs, fresh albacore tuna, aioli, pea shoots, cheddar and fries or salad

FRIED CHICKEN SAMMY**

Salsa verde, poblano ranch, shredded lettuce, pickles and fries or salad

BAJA FISH TACOS**

Rock cod, tartare sauce, shredded lettuce, avocado, cotija cheese

PORCHETTA SAMMY**

Roasted garlic aioli, pesto, arugula, Calabrian chili & fries or salad

*Gluten-free | **Gluten-free upon request

$$ | Open daily 11 a.m.-9 p.m.

El Sancho’s mission is to provide the community with high-quality street food at an affordable price and in a sustainable manner. El Sancho has two locations in Bend, Oregon. Open for dine-in, takeout and delivery.

sample menu

TACOS

BEEF BARBACOA

PORK CARNITAS

CHIPOTLE CHICKEN

SAUTEED SEASONAL VEGGIES

POBLANO RAJAS

EXTRAS

SANCHO BOWL

CHILAQUILES

FRIED PLANTAINS

TLACOYO

SANCHO SALAD

TORTILLA SOUP

335 NE Dekalb Ave., Bend | 458-206-5973 1254 NW Galveston Ave., Bend | 541-797-7999

elsanchobend.com

$ | Open daily 11 a.m.-10 p.m.

In authentic German style, Prost! is an inviting neighborhood pub perfect for a gathering, a post adventure bier or a preadventure warm up. Share moments with old friends and make new ones in this cozy spot on Southwest Century Drive.

sample menu

IMPORTED BEER FROM GERMANY

16 drafts to choose from, including: BITBURGER PILS

ANDECHS HELL

PAULANER OKTOBERFEST

WEIHENSTEPHAN HEFE WEISSBIER

AYINGER CELEBRATOR

SMALL

BRETZEL

Bavarian pretzel served warm with dijon, schmaltz RÜBENSALAT

Roasted beets with hazelnuts, goat cheese, crouton, shaved cabbage in apple cider vinaigrette

CURRYWURST

Poached pork sausage over frites, house curry ketchup

40 SW Century Drive #140, Bend 541-241-8180 | prostbend.com

MEDIUM KÄSESPÄTZLE

Spätzle coated in bier cheese, crispy shallot WURST

Choice of bratwurst, smoked kielbasa, weisswurst or vegetarian spiced bratwurst, served with sauerkraut and house mustard

LARGE

WIENERSCHNITZEL

Crispy breaded Carlton Farms pork loin, warm potato salad, remoulade

SCHWEINSHAXE

Slow roasted skin on pork shoulder-shank, dark bier gravy, spätzle, braised red cabbage

SCHNITZEL SANDWICH

Crispy breaded Carlton Farms pork loin topped with sauerkraut, house mustard, aioli, German gruyère on a pretzel bun, served with frites

HAMBURGER MIT KÄSE

Muenster cheese, tomato, onion jam, shaved cabbage, house mustard and aioli, served with frites, curry ketchup

$ | Opens Monday-Friday at 3 p.m. Saturday-Sunday at 11:30 a.m.

Our menu is inspired by the traditional cooking techniques and authentic ingredients of Thailand. We welcome everyone to come taste the distinctive flavors of Thai street food and experience the magic in every dish.

sample menu

APPETIZERS

EGG ROLLS

Three rolls with cabbage, carrot, bamboo shoots, mushrooms, glass noodles and ground pork, then wrapped in pastry

SALAD ROLLS

Two rolls with shrimp or tofu, romaine lettuce, carrots, cilantro, cucumber and Thai basil wrapped in rice paper

POT STICKERS

Five crispy house-made, pan fried pot stickers stuffed with pork, onion and cabbage

NOODLE DISHES

PAD THAI

Rice noodles stir fried with egg, green onion and bean sprouts, choice of chicken, tofu or shrimp

PAD KEE MAO

Fat rice noodles stir fried in house-made sauce with carrots, bell peppers and Thai basil, choice of chicken, tofu, or shrimp

CURRY DISHES

RED CURRY - GANG DANG ( gf )

Chicken, tofu or shrimp red curry with bamboo shoots, bell peppers and Thai basil

KHAO SOI

Northern style cocount milk curry with egg noodles, chicken thighs, topped with red onion, cilantro lime and crispy noodles

PINEAPPLE CURRY ( gf )

Chicken or tofu red curry with pineapple, bell peppers and Thai basil

PUMPKIN CURRY - PHAC TONG ( gf )

Chicken, tofu or shrimp red curry with pumpkin, bell peppers and Thai basil

VEGETARIAN DISHES

PAD PAK RUEM

Stir fried vegetables of the day and rice

PRA RAM

Steamed cabbage, carrot, spinach, topped with a peanut sauce

921 NW Mount Washington Drive, Bend (541) 797-0051 | thaipasco.com

We’re not just famous for our wings! Try our sandwiches, vegan wings, awesome salads or pork nachos covered in Tejas Queso. Our ranch and blue cheese is made in house daily. We bread every fried pickle by hand. And of course, our wings are always sustainably sourced and cooked fresh to order.

sample menu

APPETIZERS

FRESH CUT FRENCH FRIES

SWEET POTATO FRIES

FRIED PICKLES

Hand-breaded in buttermilk and breadcrumbs, served with chipotle aoili

PULLED PORK NACHOS

Fresh tortilla chips topped with pulled pork, pico de gallo, jalapeños and warm Tejas Queso

WINGS

ORDERS OF 6, 9, 12, 18 OR 24

Served with your choice of 12 homemade sauces including (but not limited to): Buffalo, Jamacian Jerk, Bourbon Chipotle, Rasberry Habanero and Spicy Peanut

SANDWICHES AND SALADS

NASHVILLE HOT CHICKEN SANDWICH

Breaded chicken breast, hot oil, pickles and a spicy comeback slaw

JAMAICAN JERK SANDWICH

Grilled chicken tossed in Jamaican Jerk sauce with a chipotle aoili, grilled pineapple, lettuce, tomato, onion

BUFFALO CHICKEN SALAD

Grilled chicken tossed in your choice of sauce, blue cheese crumbles, onion, tomato, with a blue cheese dressing

SPICY PEANUT TENDER SALAD

Chicken tenders tossed in Spicy Peanut sauce, mandarin oranges, slivered almonds, celery, green onion, with a sesame ginger vinaigrette

637 NE 3rd St., Bend (next to the Campfire Hotel) 541-241-2652 | fotmbend.com

$ | Sunday-Thursday 11 a.m. - 9 p.m. Friday-Saturday 11 a.m. - 10 p.m.

At Pacific Pizza & Brew we provide a quality family friendly dining experience. All of our sauces and dough are made from scratch in house daily with fresh ingredients. Combine that with thirty different beers on tap plus cocktails, it’s hard to have a bad night in Bend when it starts at Pacific Pizza.

STARTERS

HOT WINGS

1 lb. of house-smoked chicken wings with carrots, celery, and blue cheese dressing

GARLIC FRIES

Thin cut fries, garlic, parmesan, parsley and truffle salt

SALADS

KALE

Sliced kale, cabbage, carrot, mint, green onions, peanuts, brussels sprouts and spicy peanut-sesame dressing

CAESAR

Romaine, house-made Caesar dressing with anchovy paste, egg, topped with Parmesan and croutons

PIZZAS

CLASSIC COMBO

Marinara sauce, mozzarella, pepperoni, sausage, mushrooms, green bell pepper, roasted red onion and black olives

MARGHERITA

Marinara sauce, fresh mozzarella, roasted garlic, roma tomatoes and basil, topped with fresh arugula, salt, pepper, and olive oil

GREEK SAUSAGE

Marinara sauce, mozzarella, sausage, mushrooms, kalamata olives, artichoke hearts and feta cheese

WILD MUSHROOM

Truffle garlic olive oil base, mozzarella, garlic, wild mushrooms and goat cheese, topped with fresh green onion

HABANERO ALFREDO

Habañero pepper alfredo cream base, mozzarella, smoked chicken, bacon, red onion and roasted garlic, topped with fresh arugula

BACON & FIG

Garlic olive oil base, mozzarella, bacon, figs, roasted red onions, topped with fresh arugula and a balsamic vinegar reduction sample menu

Pacific Pizza and Brew | 340 SW Century Drive, Bend 541-550-7887 | pacificpizzabrew.com

| Open daily 3-9 p.m.

BREAKFAST

THE NOVA SCOTIAN BREAKFAST

Toasted rye, herbed cream cheese, salmon lox, arugula, avocado, two soft-poached eggs

BUTTERMILK PANCAKES

Served with whipped butter and real maple syrup

FIELD DAY TOFU BREAKFAST BURRITO

Just blocks from the Deschutes River in downtown Bend, Old St. Francis School has everything you need for a weekend of merrymaking. The shaded courtyard and patio are summertime favorites, while the pub houses cozy booths to enjoy delicious meals and handcrafted ales. In fact, our brewery is the winner of the international Craft Beer Awards’ 2024 Small-Size Brewery of the Year. Settle in for an award-winning beer or fresh-juice cocktail, a juicy burger or your pub favorite.

MAINS

KAMIKAZE SEARED AHI

Served with ginger-wasabi mayo, spicy-sweet slaw and scallions

UPTOWN VEGGIE GRILL SANDWICH

Seasoned summer squash, mushroom, onion, tomato, bell pepper, pesto, spinach-artichoke spread, mozzarella and Parmesan cheeses on a toasted roll, served with choice of fries or tots

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

HOME-STYLE CHICKEN FRIED STEAK

Served with country sausage gravy, two eggs, potatoes and toast

FARMER’S CHOICE OMELET

Bacon, sharp cheddar, kale, spinach, tomato, caramelized onions and scallions

LUNCH

PELE’S PULLED PORK SANDWICH

Kalua pork, pineapple sambal, soy-ginger slaw and Sriracha mayo on a roll

AZTEC SALAD

Romaine, corn and black bean salsa, avocado, tortilla strips, cheddar cheese, tomato, jalapeño, cilantro, onion, chipotle dressing

STEAMER CLAMS

Edgefield White Rabbit wine, butter, garlic and fresh parsley, served with sourdough

BACKYARD BURGER

Bacon, cheddar, grilled onions, lettuce, tomato, pickles, Hammerhead barbecue sauce and secret sauce, served with fries or tots

COBB SALAD

Chicken, hard boiled egg, bacon, Rogue Creamery blue cheese, avocado and tomato vinaigrette

700 NW Bond St., Bend 541-382-5174 | mcmenamins.com/old-st-francis-school

KALUA PORK PLATE

Hawaiian-style pulled pork, pineapple sambal, rice and mac salad

HAMMERHEAD GARDEN BURGER

Hammerhead garden patty on a bun with lettuce, tomato, onion, pickles and secret sauce, served with choice of fries or tots

SECRET GARDEN PIZZA

Tomato sauce, bell peppers, red onion, mushrooms, artichoke hearts, spinach, tomato, mozzarella and herbs

DESSERT

BERRIES AND BLOSSOMS LEMON TORTE

Almond and polenta cake garnished with orange blossom-scented mixed berries and whipped cream

STRAWBERRIES & CREAM BASQUE CHEESECAKE

Deeply caramelized with a creamy center, served with fresh strawberries and whipped cream

COCKTAILS

POOR FARM SOUR

Hogshead Whiskey, fresh-squeezed lemon and Black Rabbit Red wine

BOTANICAL MULE

Gables Gin, Herbal Liqueur No. 7, mint and lemon

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

Savor This

DINING GUIDE

From staying to playing, dine your way through a Central Oregon day

EAGLE CREST

Nestled along the Deschutes in Redmond, Eagle Crest Resort provides a scenic culinary destination, just 25 minutes from downtown Bend. Start your day at Aerie Cafe and enjoy a variety of innovative breakfast dishes or stop by Silverleaf Cafe, which offers a convenient option for coffee, bagels, pastries and more. Greenside Cafe is the perfect re-fuel option for golfers who want to get back to the game—sandwiches, burgers and daily specials will whet your appetite on the green. Mulligan’s Poolside Grill provides delicious comfort food and snacks to help replenish you after a day of splashing at the resort pool. Grab an ice-cold lemonade, Italian soda or a sno-cone for a thirst-quenching refreshment in the summer sun.

JUNIPER PRESERVE

Welcome to an oasis surrounded by a forest of junipers, the high desert’s signature tree. With golf courses and wellness journeys galore, Juniper Preserve also offers an ample amount of dining options. With an artistic blend of Tuscanstyle and Pacific Northwest food, Cascada is the spot for locally sourced dishes, and a weekly Sunday Champagne Brunch. For a casual option, the Trailhead Grill sports classic pub fare for those craving microbrews and a juicy burger. The Coyote boasts signature cocktails, espresso, and small bites, including cheese platters and pastries. After playing on the greens all day, or on a break to refuel, the Grill on the Green is the place for ready-to-go items to enjoy on the run.

PHOTO TOP TAMBI LANE

BLACK BUTTE RANCH

Known for its stunning backdrop of the Cascade Range, and home to acres of land for hiking, biking and horseback riding, Black Butte Ranch is a paradise for locals and visitors alike. The resort is located just beyond the Western-inspired community of Sisters, with uninterrupted views of aspen and pine forests, and towering snow-capped peaks. Set amidst the raw beauty of the Deschutes National Forest, Black Butte Ranch offers four dining options, including the newly renovated Lodge Restaurant, offering elegant dining in a state of the art space with sweeping views of Philanthorpe Lake and the mountains beyond. Named after the golf course designer Robert Muir Graves, Robert’s Pub is located just off the green and serves casual dishes with Northwest flair. The Lakeside Bistro offers creative comfort food in a vibrant, family-friendly atmosphere.

BRASADA RANCH

Between the triad of Bend, Redmond and Sisters, Brasada Ranch offers luxury in a beautiful, rustic setting. Settle into a spa day or play a round of golf at Brasada Canyons before saddling up for a ride surrounded by the captivating high desert scenery. To delight the appetite, Brasada has two exceptional restaurants on the property offering a variety of Central Oregon fare. Ranch House is open for every meal of the day and offers a relaxed environment while serving up everything from signature s’mores to cowboy-inspired cocktails. For upscale romantic dining and celebrations with friends, Range Restaurant & Bar is the primary spot at the resort for glorious sunsets and refined culinary enjoyment.

TETHEROW

On the way to Mt. Bachelor, Tetherow awaits with its mountain-style lodging perched above a world-class golf course. Tetherow has something for everyone with three popular dining options to enjoy during a stay or en route to the mountain. The Café offers a casual experience in a brightly lit environment, with a poolside-style menu that can also be delivered to the lodging rooms. For fine dining in an intimate setting, Solomon’s is known for its floor-to-ceiling windows showcasing expansive views of Central Oregon. The gourmet menu has seasonal options for nearly all dietary restrictions and inspired specialty cocktails. The Row features pub-style eats such as the popular Bleu Diamond Burger, served up in a lively setting with an outdoor patio to soak in the high desert landscape.

SUNRIVER RESORT

Sunriver Resort captures the sparkling sunshine as it filters through the forest lining the Deschutes River. Whether staying for a week or a weekend, guests of the resort enjoy 10 restaurants to add culinary interest to adventure-packed days. Among the many cafes and restaurants on the property, the PEAK Food Truck is stationed at the marina during the summer, serving Mexican food for après-river float nourishment. Lodge Kitchen has an open concept kitchen, where guests can visualize their meals from conception to fruition. Tucked away with views of the bright green golf course and the mountains beyond, the Owl’s Nest serves beer, wine and custom cocktail infusions, as well as appetizers, such as oyster shooters and their signature Owl-Sized Pretzel with Northwestern beer cheese. The Grille at Crosswater, exclusively available for members and Sunriver guests, features an elegant dinner menu prepared with twists on classic dishes, such as honey thyme-glazed King Salmon and stuffed mozzarella roasted chicken. For a lake view and brick-oven pizzas, Zeppa Bistro is a popular choice located at the Caldera Springs Lake House.

THIS: Brasada Ranch

Tetherow

Sunriver Resort

SavorThis

DINING GUIDE

For a more complete listing of Central Oregon restaurants see savormagazine.com

ASIAN

5 FUSION AND SUSHI BAR

Specialty rolls, fresh oysters, innovative entrees and cocktails with a colorful, artistic flair.

821 NW Wall St. #100 | Bend

CHAO LAY

Authentic flavors from Thai, Japanese, Chinese and Southeast Asian culinary traditions, made with locally sourced, seasonal ingredients.

1462 NE Cushing Drive #140 | Bend

CHI CHINESE AND SUSHI BAR

A fusion of Chinese and Japanese dishes, featuring handmade traditional and specialty sushi rolls.

3118 N Hwy 97 | Bend

DEAR MOM CAFE

Rich aromas and the vibrant flavors of Thailand fuse with Central Oregon influences in this warm, colorful eatery.

320 SW Century Drive #410 | Bend

HIGH CAMP TAPHOUSE

Himalayan cuisine such as Tibetan dumplings, flavorful curries and stir-fried noodles.

523 E Hwy 20 | Sisters

KANPAI

Expertly prepared sushi paired with a selection of sake, wine and inspired cocktails in a casual venue.

990 NW Newport Ave. | Bend

NOI THAI CUISINE

Authentic Thai flavors, signature dishes include red curry roast duck, clay pot crab and wrapped salad bites.

550 NW Franklin Ave. #148 | Bend

OISHI JAPANESE RESTAURANT

Inventive sushi rolls and traditional Japanese dishes served in a contemporary and vibrant atmosphere in downtown Redmond.

511 SW 6th St. | Redmond

POKE ROW

Poke bowls and burritos custom created from a selection of fresh palate-pleasing ingredients.

2735 NW Crossing Drive #105 | Bend

SEN

Thai-style hot pot and noodle soups from the team behind Wild Rose. Sit upstairs at their hot pot tables or on the outdoor patio above Mirror Pond.

69 NW Newport Ave.| Bend

THAIPAS

Authentic street food fused with Northern and Southern Thai influences at The Grove in Bend’s NorthWest Crossing neighborhood.

921 NW Mount Washington Drive | Bend

WILD ROSE

Northern Thai cuisine inspired by traditional family recipes served in a colorful dining room in downtown Bend.

150 Oregon Ave. | Bend

YOLI

Korean flavors with modern touches. Try bibimpap, lettuce wraps or boneless short ribs served with a selection of colorful sides.

1133 NW Wall St. #100 | Bend

BAKERIES & CAFES

BLISSFUL SPOON

Handmade from scratch menu with locally sourced ingredients, decadent pastries and an array of gluten-free creations.

65 NW Newport Ave. | Bend

BACKPORCH COFFEE ROASTERS

Ethically sourced and expertly roasted coffee and hand-crafted espresso drinks with locally made bakery choices.

Three locations in Bend

CAFÉ DES CHUTES

European-inspired café featuring an array of traditional, gluten-free and vegan pastries and sandwiches along with delicious coffee in a cozy atmosphere.

50 SE Scott St. Suite 22 | Bend

LONE PINE COFFEE ROASTERS

Onsite coffee roaster and cafe space inspiring community gathering. Indulge in fresh artisan coffee and handmade pastries.

Two locations in Bend

SPARROW BAKERY

Featuring the beloved Ocean Roll and sugar-crusted banana bread, mouthwatering breakfast sandwiches and a selection of handmade breads.

2748 NW Crossing Drive #110 | Bend

SISTER'S BAKERY

An array of delectable sweet pastries, savory delights and locally famous sourdough loaves alongside gourmet coffee and expertly crafted espresso drinks.

251 E Cascade Ave. | Sisters

SISTERS COFFEE COMPANY

Originating in 1989, this local favorite is housed in a log cabin and features roasted coffees, handmade pastries and hearty breakfast and lunch fare.

Locations in Bend and Sisters

THE GROVE

Nine locally owned restaurants, bars and coffee shops in a contemporary food hall with seating indoors and out, and fire pits for year-round enjoyment.

2838 NW Crossing Drive | Bend

THUMP COFFEE ROASTERS

A staple in Bend’s coffee scene featuring small-batch coffee and espresso, handmade chai and locally made pastries.

Three locations in Bend

THE VILLAGE BAKER

Artisan breads and pastries, freshly made sandwiches and world class tomato-basil soup, plus its signature Striata bread.

1470 SW Knoll Ave. | Bend

WILD PETALS PROVISIONS

Expertly-curated selection of cheese, flowers, beer, wine and provisions for picnics, and special occasions in a charming shop just off the park in downtown Bend.

930 NW Brooks St. | Bend

BREAKFAST & BRUNCH

BRAND 44° N

Extensive breakfast menu to satisfy every craving, from quick pastries to sumptuous breakfast spreads, at this women-owned eatery in the heart of Terrebonne.

8060 11th St. | Terrebonne

CAFE SINTRA

Traditional Portuguese cuisine takes brunch and dinner to another level in a warm and cheerful environment which captures the spirit of the Mediterranean.

Two locations, Bend and Sunriver

CHOW

Artfully created brunch items and creative side dishes, paired with memorable cocktails such as their photo-worthy Bloody Mary.

1110 NW Newport Ave. | Bend

LEMON TREE

Popular brunch spot known for its sunny ambiance and menu bursting with international flavors. Sidewalk seating brings a global flair to Bend.

718 NW Franklin Ave. | Bend

MCKAY COTTAGE RESTAURANT

Historic homestyle venue offering traditional and creative breakfast and lunch choices with indoor and patio seating.

62910 O.B. Riley Road #340 | Bend

VICTORIAN CAFÉ

Renowned for their eggs Benedict, caramel apple French toast and Bloody Marys, curl up in a wooden booth for a tasty adventure.

1404 NW Galveston Ave. | Bend

BISTRO

DRAKE

Retro yet elegant cafe with classic, nostalgic flavors on a menu that’s traditional-with-a-twist.

Sidewalk bistro seating available year-round in the heart of downtown Bend.

801 NW Wall St. | Bend

FEAST FOOD COMPANY

Locally sourced ingredients prepared with Southern influences and served in an inviting and cozy dining room.

546 NW 7th St. | Redmond

JACKSON’S CORNER

An easy-going atmosphere with a neighborhood vibe featuring delicious and freshly prepared meals for breakfast, lunch and dinner, indoors or out.

Two locations in Bend

TOP: La Catrina Chingona

THIS: Spork

BELOW: 5 Fusion and Sushi Bar

Savor This DINING

LAKE CREEK LODGE

Elevated lodge dining along a meandering creek near the Metolius River, and a locally sourced, Pacific Northwest-inspired menu.

13375 SW Forest Service Road 1419 | Camp Sherman

ROAM

A culinary haven in the Oxford Hotel serving up delicious urban organic meals made with locally sourced ingredients.

10 NW Minnesota Ave. | Bend

SPORK

Creative fusion of Latin American and Asian urban street food in an eclectic, colorful atmosphere loved by locals.

937 NW Newport Ave. #130 | Bend

BREWERIES & PUBS

10 BARREL BREWING COMPANY

Specialty beers brewed at their east side site, pub grub made from scratch and locally sourced in a lively indoors/outdoors setting.

Two Locations in Bend

BEND BREWING COMPANY

Overlooking Mirror Pond, a family-friendly spot with open grass areas, signature beer and classic pub fare.

1019 NW Brooks St. | Bend

BONEYARD PUB

Internationally inspired pub dishes paired with 20 locally renowned beers, a lively

contemporary patio and indoor dining space.

1955 NE Division St. | Bend

BROTHER JON’S PUBLIC HOUSE

Comfort pub food with a hearty menu and 10 cold beers on tap, perfect for watching sports and meeting locals in a casual environment.

1227 NW Galveston Ave. | Bend

CRUX FERMENTATION PROJECT

Experimental craft beers and house-blended wine amidst mountain views, live music, food trucks and an outdoor space to mingle, play or listen to periodic live music.

50 SW Division St. | Bend

DESCHUTES BREWERY

Nationally known for its world-class beers, this brewery with its beer-inspired pub menu put Bend on the craft brewing map.

1044 NW Bond St. | Bend

THE HIDEAWAY TAVERN

A game-day favorite, classic sports bar with multiple flat screens, a variety of beers and everything from fondue to burgers.

Two locations, Bend and Redmond

IMMERSION BREWING

Craft beer and pub cuisine, from mouthwatering nachos and tacos to inventive burgers and salads in a relaxed indoor/ outdoor setting.

550 SW Industrial Way #185 | Bend

MCMENAMINS

In this artistic revival of the Old St. Francis

School building, find multiple surprises, including a soaking tub, movie theater, plus McMenamins’ craft beer and a full pub menu.

700 NW Bond St. | Bend

MILL WORKS PUB

A menu of elevated pub fare alongside local beer, wine, and crafted cocktails and mocktails in a casual, family-friendly atmosphere in Bend’s Old Mill District.

330 SW Powerhouse Drive, #150 | Bend

PROST!

Welcoming neighborhood pub on Bend’s westside for authentic German beers and bites made with local ingredients.

40 SW Century Drive #140 | Bend

SKI INN TAP HOUSE

Vibrant open-air taphouse on Sisters’ main drag boasting 16 craft beer and cider taps, a full bar and local BBQ and pub-style eats.

310 E Cascade Ave. | Sisters

SUNRIVER BREWING COMPANY

Two locations of Sunriver Brewing Company provide classic pub menu with an upbeat, family-friendly atmosphere and its awardwinning beer.

Locations in Bend and Sunriver

THREE CREEKS BREWING

Dog-friendly and fun, serving signature cold brews and a comfort food menu in the charming town of Sisters.

721 S Desperado Court | Sisters

THIS: Worthy Brewing RIGHT: Mill Works Pub

WORTHY BREWING

Bend’s solar-powered brewery, serving signature beers and a creative menu to match the spirit of the star-gazing observatory on the brewery's top floor.

495 NE Bellevue Dr. | Bend

FINE DINING

900 WALL RESTAURANT

A cornerstone of downtown Bend, showcasing seasonally inspired cuisine, an extensive wine list and a popular happy hour menu.

900 NW Wall St. | Bend

ANTHONY’S AT THE OLD MILL DISTRICT

Fresh, Pacific Northwest seafood alongside seasonal produce, local wines and craft beer with views of the Deschutes River and a patio for outdoor dining.

475 SW Powerhouse Drive | Bend

BLACKSMITH

Elevated steakhouse serving distinctive, bold cuisine in the historic Person Blacksmith shop in Bend's downtown.

211 NW Greenwood Ave. | Bend

BOS TAURUS

Exquisite cuts of beef, paired with knives custom-selected at the table in a refined atmosphere in the heart of Bend.

163 NW Minnesota Ave. | Bend

BRICKHOUSE RESTAURANT

Locally sourced, top-quality steaks and an award-winning wine list served in the

updated space of the former Bend firehouse station, built in the 1920s.

5 NW Minnesota Ave. | Bend

DEAR IRENE

Upscale dining featuring an innovative menu, artfully crafted cocktails and a vibrant art deco-inspired ambiance near Drake Park in downtown Bend.

926 NW Brooks St. | Bend

GREG’S GRILL

Contemporary Northwest cuisine, specializing in wood-fired meats and stunning views of the Deschutes River on the promenade in the Old Mill District.

395 SW Powerhouse Drive | Bend

JACKALOPE GRILL

Locally and sustainably sourced French American fine-dining menu with a formal white-tablecloth setting and seasonal patio.

750 NW Lava Road #139 | Bend

RANCHER BUTCHER CHEF

Modern butcher counter and dining room serving high-quality meats and artful entrees sourced from the Pacific Northwest ranching community.

2838 NW Crossing Drive #120 | Bend

ZYDECO KITCHEN

Exquisite Northwest cuisine with a Southern twist and a chic urban vibe. A lively local favorite known for its BBQ shrimp and redfish.

919 NW Bond St. | Bend

ITALIAN

BOSA FOOD & DRINK

Italian and French cuisine with an elevated, neighborhood spirit serving hand-crafted pasta and entrees made from sustainably sourced local ingredients.

1005 NW Galveston Ave. | Bend

MARCELLO'S CUCINA ITALIANA

Traditional and contemporary Italian cuisine handcrafted with a Northwest twist using the freshest local ingredients.

57031 Ponderosa Road | Sunriver

NOME ITALIANO

Elegant Italian eatery featuring authentic, fresh handmade pasta, wood-fired pizzas and a wide selection of imported wines with a modern-chic ambiance.

1465 SW Knoll Ave. | Bend

PASTINI

Extensive pasta menu with a scenic river setting in the Old Mill District. Savor Italian flavors and a wide variety of wines and cocktails in a fresh upbeat atmosphere.

375 SW Powerhouse Drive | Bend

TRATTORIA SBANDATI

Elegant authentic Italian dining inspired by Chef Juri Sbandati’s grandmother’s recipes for a flavorful, culinary journey to Italy.

1444 NW College Way #4 | Bend

LEFT: Fix and Repeat

THIS: Anthony's at the Old Mill District

Savor This

LIBATIONS

BAR RIO TAPAS & COCKTAILS

Inspired Latin, Spanish and Mediterranean flavors and vibes infused into cocktails and tapas in a newly renovated, modernchic environment.

915 NW Wall St. | Bend

CELLAR 65

Intimate speakeasy-style restaurant and bar tucked below the streets of downtown Bend featuring cocktails and mocktails made with fresh juices and house-made syrups.

65 NW Newport Ave. #10 | Bend

THE FLAMINGO ROOM

An escape to the equator, high-quality cocktails and mocktails amidst a delightful array of tropical greenery, light nibbles and cheer on Bend's westside.

70 SW Century Drive #130 | Bend

GOMPERS

Redmond distillery producing smallbatch gin from locally sourced ingredients for timeless hand-crafted cocktails in a speakeasy-themed tasting room.

611 NE Jackpine Court #8 | Redmond

SAN SIMÓN

Intimate, candle-lit bar known for its hand-crafted cocktails, Spanish-style small plates and a location off the beaten path in downtown Bend.

845 NW Tin Pan Alley | Bend

WAYPOINT

Community gathering place in The Grove at NorthWest Crossing with libations and a fresh, modern vibe, and welcoming fire pits for year-round outdoor seating.

921 NW Mount Washington Drive | Bend

MEXICAN AND LATIN

CARNAVAL MEXICAN GRILL

Lively family-owned eatery specializing in authentic Mexican cuisine and a variety of diverse Mexican liquors.

343 SW 6th St. | Redmond

LA CATRINA CHINGONA

Creative Latin-inspired dishes, local ingredients and beautifully created cocktails situated in the old Terrebonne train depot just minutes from Smith Rock State Park.

400 NW Smith Rock Way | Terrebonne

EL SANCHO

Popular Mexican street food with a cheerful, relaxed indoor/outdoor atmosphere buzzing with locals and the colorful food and spirit of Latin America.

Two locations in Bend

HOLA!

Award-winning margaritas and freshly made Mexican-Peruvian cuisine in six friendly and festive settings across the region.

Six locations in Central Oregon

LA ROSA

Authentic Mexican food and a light-hearted, family-friendly atmosphere with signature agua frescas and a 20-year following.

2763 NW Crossing Drive | Bend

XALISCO LATIN CUISINE

Award-winning Mexican and global-infused cuisine in a modern and inviting familyowned restaurant.

3835 SW 21st St. #105 | Redmond

PIZZA

BOONE DOG WOOD FIRED PIZZA

Creative pizzas topped with fresh, organic, locally sourced seasonal ingredients baked in a wood burning oven at Sisters’ popular Barn Tap House.

171 East Main St. | Sisters

GRACE AND HAMMER PIZZA

Wood-fired pizzas in a historic church in the community of Redmond. Church bells ring on Friday evenings, signaling it’s time to go grab a slice and a glass of wine.

641 SW Cascade Ave. | Redmond

PACIFIC PIZZA AND BREW

Handmade pizzas crafted with fresh, local ingredients alongside microbrewed beers in a bright space—a popular après-adventure spot.

340 SW Century Drive | Bend

PISANOS WOODFIRED PIZZA

Artisan pizzas, handcrafted and prepared in a wood-fired Italian Pompeii pizza oven with oak, apple, cherry and peach woods to create rich flavor profiles.

64670 Strickler Ave. | Tumalo

PIZZA MONDO

Family-run and loved by locals since 1998, offering tasty pies, salads and delicious garlic knots. Choose takeout or eat at the cozy downtown location.

811 NW Wall St. | Bend

TOP: Blissful Spoon THIS: Viaggio Wine Merchant BELOW: El Sancho

SANDWICHES & BURGERS

BALDY’S BBQ

Old-fashioned BBQ, pulled-pork sandwiches, baby back ribs and southern comfort sides, including the signature corn pudding.

Three locations, Bend and Redmond

BANGERS & BREWS

Made from scratch, gourmet sausages with an Argentinian flair piled high with creative toppings and served with an array of delicious house sauces and side dishes.

Two locations, Bend and Redmond

FIRE ON THE MOUNTAIN BUFFALO WINGS

The original Northwest wing joint, known for its traditional wings and bold sauces along with sandwiches, salads and fries, all handmade and sustainably sourced.

637 NE 3rd St. | Bend

LUCKEY’S WOODSMAN

Hearty, inspired eats to fuel your outdoor adventures. Indulge in elevated comfort food to go at two Central Oregon locations. Two locations, Bend and Sisters

MOUNTAIN BURGER

A twist on the iconic American burger joint, featuring locally sourced ingredients, meat and plant-based alternatives in a friendly, full-service atmosphere.

2747 NW Crossing Drive | Bend

VALENTINE'S DELI

A tasty array of sandwiches, soups, salads and beer from a kitchen that brings creativity

to a classic line of delicatessen offerings.

555 NW Arizona Ave. #25 | Bend

VEGETARIAN

ACTIVE CULTURE CAFE

Upbeat neighborhood cafe with healthy bowls, smoothies, sandwiches, burgers and burritos crafted with organic ingredients, whole grains and locally sourced produce.

285 NW Riverside Blvd. | Bend

FIX & REPEAT

Vegan cafe offering a healthy, plant-based menu of juices, smoothies, quinoa bowls, salads and coffee drinks in a refreshing, modern setting in Bend's Box Factory.

555 NW Arizona Ave. | Bend

MOTHER’S JUICE CAFE

The goodness of Mother Nature in nutritious meals, juices and smoothies, highlighting the bounty of local farms in an energetic, bright atmosphere.

Two Bend locations

TERRA KITCHEN

Plant-forward Mediterranean cuisine artistically presented using the finest seasonal ingredients.

509 SW Sixth St. | Redmond

WINERIES & WINE BARS

BLEDSOE FAMILY WINERY

Sustainably produced wines from Washington's Walla Walla Valley in a modern tasting room.

550 SW Industrial Way #198 | Bend

DOMAINE SERENE

Curated wine flights, seasonal charcuterie and inspired cuisine in an elegant lounge atmosphere in the historic downtown Spheir Building.

909 NW Bond St. | Bend

FAITH HOPE & CHARITY VINEYARDS

A winery and event space in Terrebonne with views of the Cascade Range alongside wood-fired oven pizzas and seasonal live musical performances.

70450 NW Lower Valley Drive | Terrebonne

FLIGHTS WINE BAR

Warm ambiance with a sophisticated selection of wines and a global menu for pairing. A place for good wine, good food and good friends.

1444 NW College Way #1 | Bend

PORTELLO WINE CAFE

Neighborhood wine bar offering a wide selection of international wines, a sophisticated vibe and beautifully presented artisan bites.

2754 NW Crossing Drive #104 | Bend

STOLLER FAMILY ESTATE

A variety of curated wine flights to pair with beautifully presented cheese and charcuterie boards in a vibrant, refreshing atmosphere.

555 NW Arizona Ave. #30 | Bend

VIAGGIO WINE MERCHANT

Upscale wine bar and shop with an extensive globally sourced selection and small European-inspired snacks.

210 SW Century Drive #160 | Bend

Viaggio Wine Merchant

SAVOR AND SIP THE BEST THAT BEND HAS TO OFFER.

New things are happening at the Grove Market Hall, making it the perfect time to join us for a bite and a brew. Gather your friends and family and come enjoy the best of Bend in our indoor/outdoor marketplace.

Specialty Market and Seafood Restaurant

Visit Us At: 921 NW

Check out our latest menus!

SEBASTIAN’S SEAFOOD

WAYPOINT

Brewery & Cocktail Bar

THUMP COFFEE

Coffee & Pastries

PH Ở VIET & CAFE Authentic Vietnamese Food

ELLY’S ICE CREAM Ice Cream & Dessert

JACKSON’S CORNER Scratch-Made, Locally-Sourced All-Day Dining

THAIPAS

Thai Street Food

GOOD EGG

Good Egg Asian Street Sandwiches and Goodies

SHIMSHON & BARRIO Mediterranean & Mexican Street Food