Okawa is a hibachi-ball
Okawa Steak House and Sushi doesn't just sling good food; they give you a show on top of it. The restaurant on Third Street is modeled after the Benihana-style restaurants, which are in turn based on the Teppenyaki style of Japanese cuisine involving fireballs exploding, onion volcanoes, food flying toward your mouth and the chef spinning cooking implements faster than you might think is humanly possible.
Two new developments hitting Bend's brew scene
As the last of the fresh hop releases come dripping out and the beer fans of Central Oregon prepare for a genteel end-of-year segue into stout season, a couple exciting things are hitting the scene at the same time: the commemorative IPA from Boneyard, and a new name visiting from the suburbs of Seattle. By the time this hits print, Boneyard's Mystery Science Brew 1000 should be on tap in their brewery and around town.
Farm to Fork provides food with a view
There's been quite a bit written lately about Smith Rock. Most of that writing has been about the overcrowding and the long wait—so it's easy to forget why the site is so popular in the first place.
When it comes to bastions of beer culture, Oregon definitely represents. We already know it to be true, but some validation from the outside world never hurts.
Kobold Brewing prepares for year two
When Steve Anderson retired from his career with the Federal Aviation Administration, he knew what he was looking to do next. "I worked for 26 years in air traffic," he said, "looking at a radar scope.
If it's not abundantly clear to anyone out there by now, know this: Central Oregonians love their beer. We love drinking it, talking about it...and yes, even making it ourselves.
If you dropped by Bend's longtime fave Taco Stand late last week, you were probably met with a shut and locked door. No, it didn't mean that you'd never again get a taste of those uber-affordable burritos—it just meant you'd have to wait until the place opened back up under its new ownership.
How would pasteurization affect a barrel-aged stout?
It seems fair to say that Chicago's Goose Island Beer Co., owners of the largest barrel-aged beer program in the United States, would like to have a do-over on last year's Bourbon County Brand Stout release. Four out of the six BCBS variants released in 2015, including both the original and variations like the Coffee Stout and Barleywine, were subject to recalls and refunds.
Drake's owner brings a neighborhood feel to the new Washington restaurant
Washington is a neighborhood spot: a place where brunch, cocktails, and dinner meet to talk about their day. It feels like a place you can go into a few times a week and they'll remember your favorite drink and recommend a new menu item you haven't tried.
Local Grindz offers plates your Hawaiian ohana will love
Visit any Hawaiian island and you're sure to walk away knowing one thing: Hawaiians love them some carbs. Most meals are piled high with macaroni salad (just "mac salad" to an islander), rice and often potato salad, along with the meat of choice.
Winter, to borrow a heavily-used catchphrase, is coming, and breweries across Bend are busily preparing their seasonal offerings for what will hopefully be a season heavy on the snow and light on the black ice. In the case of a couple old standbys though, the preparations have been taking place three or four years in advance.