by LINDEN GROSS, One Stop Writing Shop

So you’ve made your New Year’s resolutions. And since in all likelihood health and maybe even weight loss are on that list, you’re probably assuming that fine dining is a thing of the past—at least for a while.

I have good news for you. It doesn’t have to be. Just head to Scanlon’s, “Bend’s only restaurant designed to fit your healthy lifestyle!” At least that’s what the website for the Bend Athletic Club, where the restaurant is located, says.  That could be a slight exaggeration. On the other hand, I don’t know of another restaurant in town where each dish is analyzed to fit within healthy meal parameters set by a dietician. But don’t let the menu’s breakdown of calories, protein, carbs, sodium and fiber scare you off. The food here is as tasty as it is good for you.

by LINDEN GROSS, A&E Feature Writer & One Stop Writing Shop

I’m not sure what I was expecting when I went to dine at Tetherow Grill. A decent dinner, I guess. All I can say is, “Wow, did I ever underestimate that place!” From our server/bartender Evan who has a degree in food science chemistry and a fetching sense of humor to Executive Chef Rian Mulligan who looks young enough to be my nephew, Tetherow Grill was a revelation.

The clubhouse and the view helped set the scene. When I got out of my car at dusk, a full moon shadowed by wispy clouds lit my way to the entrance. The smoky scent of a wood-burning fire greeted me as I walked through the clubhouse doors, and a friendly hostess greeted me the moment I walked into the restaurant. After a short chat at the comfortable, granite-topped bar, she led me to a table by the window. That’s when I noticed all the lights in Bend, which shone bright with the onset of darkness. I’m pretty sure I could see every single one.

by LINDEN GROSS A&E Feature Writer

When I first moved to Bend, my father took me to La Rosa. “This is not your average Mexican restaurant,” he told me. That point was reinforced over dinner last month. After a round of some of the best margaritas in town and a vat of guacamole made tableside, my three friends and I dug into a veritable feast.

Since we had all agreed to share, forks started flying the moment the flavorful Carnitas de Puerco marinated in Corona, Pepsi and wine hit the table. Things got even livelier when our server Michael Nerseth brought over the Carne con Nopales, which he insisted we try. The rare beef was so tender and flavorful that we checked the menu twice to make sure we were, indeed, eating skirt steak.

“It’s marinated in chipotle, pineapple and tequila, then grilled with a tequila-citrus butter,” said Michael. I made a mental note to put the steak on my short list of beef favorites in Bend.

by LINDEN GROSS A&E Feature Writer
I hate to eat alone. Still when a friend stood me up and I found myself all dressed up with nowhere to go, I headed to the one restaurant in town that feels like home. The Jackalope Grill was packed that night, a result of chef and owner Tim Garling winning the Bite of Bend contest earlier in the month.
I recognized Chef Tim’s culinary mastery the first time I ate his food. Once again he didn’t disappoint. I had such a great meal that I couldn’t wait to return wearing my reviewer hat.
The night of my review, the restaurant was as empty as it had been full the time before. Blame it on the kick-off of football season along with the fact that the Jackalope’s location in a mall by Third Street and Reed Market Road has always been a challenge. But by mid-January 2012, all that will have changed. An investor who fell in love with Chef Tim’s food is underwriting the restaurant’s relocation to a space right next to the Visit Bend office downtown. The prime location will give the Jackalope the kind of showcase its scrumptious fare deserves.
So let’s talk about the food.