So Wild Fish and Chips, a traditional pull-behind cart often found behind Chow on the corner of Newport and 11th Street, opened in the last few days of June. The Codfather, a bright red 1952 double-decker London transport bus that is currently parked beside the Horned Hand on Lava Road, opened in mid July.
Both are delicious, but serve different tastes.
So Wild is more gourmet in its approach, with homemade sauces and salad dressings like melon habanero, fresh basil and garlic vinaigrette, and chunky pesto (yes, they have fresh green salads too if "chips," a.k.a. fries, are not your thing). General manager Justin Brown makes all these sauces himself to add to your prosciutto-wrapped salmon, which is available grilled or fried. See? Gourmet, man.
I opted for the salmon (fried), but asked to sample his two batters: one, a taco seasoning and the other a beer batter. After several minutes of sitting on the curb and mentally wrestling over which sauce to use, I was handed a paper cone and nestled in it were four skewered hunks of lightly battered salmon, supported by a pile of fries (oops, "chips"). While not a huge fry fan, Brown sold me on his hand-cut variety, which were a mix of russet and sweet potato. It was $7 and well worth it. My buddy's greasy grin and enthusiastic thumbs-up indicated that the rockfish was good too.
The Codfather is perhaps more traditional, which is fitting since it's served out of a big-ass double decker English bus. Owner Lonnie Haas uses a sourdough funnel cake batter to achieve an optimal blend of crunch and consistency in his fish offerings that range from rockfish, to albacore to Alaskan cod. On my trip there, $8 got me three smart-phone sized chunks of fried cod with plenty of standard looking "chips," served with a side of tarter sauce. Good, solid gut-bomb-ish fish and chips.
Haas also seems open to deep-frying anything, which should work well with his late-night hours and close proximity to a place that sells beer. Unfortunately when I went, The Codfather was sold out of the fried chocolate banana, which is cored and stuffed with Nutella. But Haas did still have regular fried bananas, fried pickles as well as apple and raspberry wontons - all for $4 each. Haas expects to eventually be open six days a week and calls his current pricing schedule a "tester."
So Wild Fish and Chips
Hours: Wednesday - Saturday, 3pm-9:30pm.
Lunch Location: NE 3rd and Dekalb 10:30am-2:30pm
Dinner location: Currently at 1110 Newport Ave., Bend (behind Chow, check their Facebook page for specials and location updates)
Hours: Friday - Sunday, Noon - Midnight (for now)
Location: Parked on Lava Rd., between Colorado Ave. and Arizona Ave. (next to the Horned Hand)