by LINDEN GROSS, One Stop Writing Shop
So you’ve made your New Year’s resolutions. And since in all likelihood health 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 h , 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 fiber scare you off. The food here is as tasty as it is good for you.
My dining companion I started the evening with a bit of bubbly a bowl of mussels steamed with leeks, fennel, tomato, white wine garlic. The mussels were so massive, we joked that they’d been on steroids. After tasting them, we concluded that they were huge tender, just like the kind of man any girl would want. They were also delicious.
We dove into the wood-fired, bacon-wrapped radicchio next. It was as good as I’d remembered it. The charred bitterness of the grilled radicchio, coupled with salty bacon goodness pesto with ribbons of basil was “friggin’ fantastic,” as my dining companion so elegantly exclaimed. It is messy to eat since the radicchio doesn’t cut very easily, but it’s sure worth the challenge.
When our server Fiona told us that Scanlon’s is known for its flatbreads, we couldn’t resist trying the one with grilled pears, oregonzola, hazelnuts, rosemary Riesling honey. “Oh holy mother of god!” exclaimed my dining companion. Exactly! Somehow all those dominant flavors balance out into a treat that tastes positively decadent is still only 420 calories. That’s for the whole thing. We ate half between us that night—I’ll be diving into the leftovers as soon as I finish this review. Next time, I might even reserve the Hood River Pear Flatbread for dessert. On the other h , I wouldn’t want to miss out on the flourless chocolate cake that tastes like a giant truffle. But I’m getting ahead of myself.
Wanting to try a little surf a little turf, we ordered the Cioppino-style fisherman stew the Petite Filet served with a wild mushroom demi-glace, smoky grilled vegetables a winter root puree. The outst ing stew — a medley of salmon, swordfish, steelhead, mussels prawns in a tomato- red wine-based broth—was surprisingly generous in size for the price (just $13— even less expensive during happy hour). I loved the subtle kick provided by the addition of three different kinds of Tabasco. The steak was tender juicy. The mushroom sauce was just a tad sweet for my taste, but that’s because I’m a savory girl. The biggest surprise was the silky puree of turnips parsnips. I thought I would hate it. I thought I would yearn for mashed potatoes instead. I was wrong on both counts. It was downright lovely.
The evening ended with the aforementioned flourless chocolate cake , at the urging of bartender Kristina, a carrot cake martini. I don’t know how Buttershots liqueur, Irish Cream, Goldschläger, carrot juice whipped cream actually wind up tasting like a liquid version of an actual carrot cake, but I know I’ll be back for another. And that won’t be all I’ll be ordering.
Scanlon’s Restaurant
61615 Athletic Club Drive, Bend
541-382-8769
www.athleticclubofbend.com/dining-at-the-athletic-club-of-bend/default.aspx
Athletic Club of Bend Manager:
Kip Heilman
Hours:
Lunch: Monday – Saturday 11am – 3pm
Happy hour: Monday 3pm-9pm,
Tuesday – Saturday 3pm-6pm
Dinner: Tuesday – Saturday 5pm – 9pm.
Sunday brunch: Sunday 9am – 4pm.