by LINDEN GROSS, One Stop Writing Shop Ever since I was introduced to the intoxicatingly delicious and downright seductive off-the-menu fare at 5 Fusion, I’ve yearned to repeat the experience. While some people dream of sugar-plums dancing in their heads, my dreams were of delicate slices of ivory salmon served in a glass fish…
by LINDEN GROSS, One Stop Writing Shop “What was that style of cuisine?” my brother asked of the Spork leftovers I had bequeathed him. “I suppose you’d call it Latin-Asian fusion,” I said, even though the Spork website defines its fare as “exciting and inspired…global eats at daily prices with a green sensibility that…
by LINDEN GROSS, One Stop Writing Shop The name Deschutes Roadhouse doesn’t conjure up haute cuisine that’s as lovely to look at as it is to eat. At least not yet. But give this new Sunriver bistro a try and it will. “The chef is just going to send things out,” assistant manager Joe…
by LINDEN GROSS, One Stop Writing Shop It had been one of those days. I was ready for a cocktail. Really ready. The friends I met certainly didn’t argue. As usual, we opted for the house drink specials. At Pure Kitchen, those all have a tropical twist. My Thai Chili Side Car, a creamy,…
by LINDEN GROSS, One Stop Writing Shop “Do you and your friends want to order off the menu or should I just send out food?” asked Drake assistant general manager Chris Knight in anticipation of the restaurant review I’d be doing. The answer was easy. Bring it on! As excited as I was about…
by LINDEN GROSS, One Stop Writing Shop I heard three things right off the bat when Blue Pine Kitchen and Bar opened on Century in Bend where the Players Bar & Grill used to be. Started and manned by a group of restaurant folks, it’s a real foodie’s joint serving intriguing small plates. It’s…
by LINDEN GROSS, One Stop Writing Shop My dad discovered the Bend Brewing Company (or the BBC as it’s called) shortly after moving to Bend. Instead of holing up at home alone, he would head there more often than not for dinner. I know exactly why. The food is solidly dependable and the casual…
by LINDEN GROSS, One Stop Writing Shop I would have never known that this was the first time most of the COCC culinary students had even met—let alone cooked for—Elevation executive chef John Nelson. Although I had been advised to patronize culinary school restaurants closer to the end of the term than the beginning,…
by LINDEN GROSS, A&E Feature Writer “We’re going to Kebaba for dinner,” my friend Diane announced over the phone. “You want to join?” Kebaba? For dinner? The small Middle Eastern restaurant has been a lunch favorite of mine for years, but somehow I’d never considered it as a dinner spot. Still, I knew that two…
by LINDEN GROSS, One Stop Writing Shop “Doing research. Checking out the menu,” my friend texted me after I had confirmed that we’d be heading to the Sunriver Brewing Company’s Brewhouse. “They have a few steelhead specialties. Nom. Nom. Um Portobello fries? I am so there.” Yes, we were off to a promising start. As…
