If there’s any sign that an establishment is earning the love of local crowds, among the most brightly lit might be the rapid opening of a second place, with a name that hints to the first. Over the past year, the Rancher Butcher Chef brand — known commonly by its initials, RBC, did just that by opening up Bar RBC in downtown Bend.
RBC’s original location in Northwest Crossing, opened in 2022, is well-established as a favorite for those seeking stellar steaks and luscious sides — so much so that last year, the Source also named it “Restaurant of the Year” in its 2024 Restaurant Guide. The craveable dishes, enduring hospitality and outstanding bar program have us coming back for more in 2025. It’s indisputably the place that locals recommend to others seeking the best place in town.
“People want familiarity and good value. Everything is so expensive, but when you get that real sense of welcome – that’s priceless.” —Renee Gorham
With the addition of Bar RBC in 2024, we selfishly like to think that there’s more of the love to go around. While the steakhouse places a large focus on hearty dishes with a hint of Spanish and old-world European influences, the new space focuses on tapas, Spanish wines and cocktails, with a “grown-up bar vibe,” said co-owner Renee Gorham. Similar colors, so to speak, but slightly different shades.
“It’s so fun to have two places that have a common thread of flavor profiles but very different offerings, providing our guests with more variety while remaining consistent,” Gorham told the Source.
But if the flavors are often similar, the brand’s hospitality is even more indistinguishable. For Gorham, creating an experience for people is the defining factor.
“Diners are appreciating hospitality more than ever – the whole experience, food, service and atmosphere: the identity of a space is so important,” she said. “People want familiarity and good value. Everything is so expensive, but when you get that real sense of welcome – that’s priceless.”
Partner Garrett Peck shares that philosophy.
“We have dedicated our work to helping our guests eat, drink and be served better at a fair price,” he said. “Our staff has always been the heart and soul. Through training, communication, expectation and work ethic we have built a team that executes on a very high level consistently, every day without fail. Service above all else, and setting of the vibe daily, that’s what hospitality is all about.”
At the original RBC, a constant evolution also helps keep things interesting. Gorham highlighted the expansion of its program for dry-age beef — the process of aging beef in an open-air environment to break down enzymes and make the meat more tender. It’s hard to overlook the restaurant’s focus on this element, with racks of drying beef being one of the first things diners see.
Gorham said she’s also excited about RBC’s new partnerships with a wider range of ranches in the area, and about the restaurant’s constantly evolving sides and appetizer menus.
“Right now, my favorite thing on the menu is deviled eggs with a fried oyster on top,” she said.
And of course, there’s also the wine list.
“Our wine list is really special, and is based on relationships,” she said. “It rounds out what makes RBC, RBC.”
This article appears in Source Weekly April 24, 2025.
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Said it from day one when RBC was still under construction. Bend really had no idea what they were getting with Gorham/Peck. We are incredibly lucky. This place should win ROTY every single year. It’s really the only place to get what you pay for in this entire county. You can go out for burgers (disappointing) and fries and beers at a brewery around here and fork out over $100.
Secret is obviously long since out……..but I do miss the early days when I could walk over and grab a spot at the bar. Now? No shortage of Bend’s new money filling this place up every single night.
Thanks, John, Renee and Garrett.
I don’t know who they paid off to be voted restaurant of the year but from perspective this restaurant should not even be in the running. $10 for 1 scallops? All by itself save for a decoration of veg on the plate and some slop the scallops were placed on. After paying $100 for basically a tasting menu I had to go home and make a meal.