When I was growing up, I was what teachers called an “indoor kid.” Someone so preoccupied with the life of the mind that I never played team sports or did much more than write stories that I tried and failed to get everyone to read. So when I initially heard about the new Ballers & Brews food cart pod, combining six food carts, two heated and covered pickleball courts with a ton of indoor and outdoor seating (including an adorable water station for the doggos), I was a bit hesitant to try it out simply because I don’t really care about pickleball.
I shouldn’t have worried because the minds behind Ballers & Brews don’t expect everyone to be pickleballers; instead, they’ve curated a flawless selection of food trucks, have a tap house that’s spacious and filled with a wide variety of great local (and further) microbrews and a cocktail list that’s playful and enticing. It’s one of the few food cart pods I’ve been to before that seems thoughtfully designed to be just as comfortable during a long winter as it is during one of our legendary summers.
Across two visits, I tried all six food carts and, please believe me when I say this, I can’t imagine a stronger lineup of cuisine anywhere else in town. Usually, there are always one or two trucks at your favorite food cart lot that you never try for one reason or another. At Ballers & Brews, I genuinely don’t know how I’m supposed to choose between these selections. You’ll see what I mean.
First off is Manzanita BBQ (sister truck to Manzanita Grill over at Van Henion Brewing), the brainchild of two of my favorite chefs in town, Joaquin and Jade Ortiz. Joaquin smokes meats like a damn mad scientist, crafting ribs that slide from the bone, a brisket French dip that actually, literally melts in your mouth, the best onion rings and poppers in Central Oregon and so much more. For years, I’ve been proselytizing to Bend about how incredible Manzanita Grill is and now with a BBQ cart, it’s hard to overhype their food. Manzanita is my desert island food, full stop.
Next is Bread and Bunny, a cart that has long been a staple at Midtown Yacht Club and now has expanded to Ballers. Keeley Parsons, owner and Food Genius behind Bread and Bunny, TOTS! And P!ZZA, has also been a cornerstone to the foodie community in Bend, quietly elevating the pizza, sandwich, salad and, dare I say it, tater tot game for years.
“There’s always this thought process in my brain that keeps asking — OK, now how do we elevate it even further,” says Parsons. “Always utilizing fresh quality ingredients, sourcing the best meats, cheeses, breads and sandwich accessories and sometimes that means fatty messy drips on your face and sometimes that means the crunch of fresh farm greens with that ‘from the dirt’ flavor.”
If you haven’t tried the “Where Rueben All My Life” sandwich (the Wagyu pastrami will change you) or “Clyde’s Cobb” salad with farm greens, blue cheese Crumbles, red onion, cherry tomatoes, shredded chicken thigh, diced bacon pieces from Hill’s, candied pecans and fresh in-season berries… gently smothered in housemade blue cheese dressing…just thank me later. Many local chefs enjoy sharing how they’ve elevated the salad and sandwich game. Keeley (and Maci, who made my sandwich) actually do.
Then we come to Carlene and Ava Kitchin, the mother-daughter duo behind The Mighty Greek, serving up Greek culture and comfort food one flawless gyro at a time. From the perfectly tender lamb, the dreamy, pillowy pita, the fresh veggies, wonderfully sourced Kalamata olives and a complex and delicious tzatziki sauce, I immediately fell in love with their gyro. Also, their hand-cut fries are insanely delicious and are a new snack staple for my family.
“We like to treat everyone like family at The Mighty Greek,” says Ava. “Whether it’s your first time with us or you’re a regular, we hope to provide an experience that’s unique and welcoming. We can’t do it without YOU – So we make sure everyone knows that their support means everything. We also carry Greek desserts that you can’t get anywhere else in Central Oregon. Our yummy Loukoumades are a fan favorite.”
Chonie’s Pizza is primarily Detroit-style pies that lean into innovative topping combinations, fresh ingredients and a perfect crust with daily-made dough. We tried the Spicy Bendejo with Ezzo Pepperoni, hot capicola, crushed red pepper, spicy giardiniera, Grande parmesan and a house-made marinara. I was legit shocked at the heat from this pie, which never threatened to overwhelm the fresh veggie explosiveness of the toppings. I didn’t realize that I needed giardiniera on my pizza from now on, but here we are.
“Pizza has always been something I gravitated toward,” says chef, owner, operator Anthony Leal. “I’ve tried every style I could get my hands on, and Detroit style grabbed me because there’s so much room to play. It’s bold. It’s comforting. And for whatever reason, it hasn’t taken over Bend the way other styles and cuisines have. There was a lane open, and I knew I could do something special with it.” He has. Even just based on the Spicy Bendejo, consider me first in line for anything Chef Leal comes up with.
Next was 5th Street Bagels from Jacob Dawley (plus wife Jess and their four kids!), that has crafted some of the first bagel sandwiches Bend has to offer. In particular, the Tri-Tip and eggs with garlic herb schmear on a sourdough bagel is to die for. The stack of steak was thick, delicious and girthy, and the bagel was perfectly boiled from a magical sourdough starter. Plus, if you’re always on the hunt for perfect lox, look no further than Jacob’s fresh and mouthwatering salmon.
The Dawley family also isn’t just in it for themselves. “We are in the trial stages of a project we are calling ‘Loaves of Love,’ says Jacob. “Each day, we have been baking off loaves of sourdough bread and then taking them out and giving them to others who may want or need a loaf. Our hope is that with each loaf, they would not just be fed but be reminded that they are not alone or forgotten.”
Finally, we wrapped up our taste tour of Ballers & Brews with Indodaddy, who we’ve been a fan of since they opened at Bevel a while back. First of all, their unique blend of Indonesian fusion flavors keeps them one of the most exciting trucks in Central Oregon and if you’ve never had their Nasi Goreng (coconut turmeric rice with bacon, veggies and egg with a house made marinade) or their Lumpia (veggie egg roll), I highly recommend you dive in. The bacon is thick and unlike anything I’ve ever tasted and the coconut/tumeric blend is complex and impossible to stop eating. Also, unequivocally, the Lumpia is the best egg roll I have ever tasted in my life. If you know of a better one, you live a charmed life because the one from Indodaddy is a work of art.
I wish I could tell you that one or two of the food carts were phoning it in or that if you go to Ballers & Brews, it will be easy to choose where to eat, but I can’t lie to you. I have no notes for any of the carts we tried, as not only was the food 10/10 across the board, but all of the people seemed warm and worthy of supporting. Ballers & Brews deserves to be the centerpiece of the Brewery District and, in time, I’m sure they will be.
Ballers & Brews
Taproom: Mon-Sat 11am-9pm, Sun 10am-9pm
Pickleball: Daily 7am-9pm
20869 Redside Ct.
ballersandbrews.com/
This article appears in Source Weekly November 27, 2025.
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