Eric Flowers

Chow Aims For the Perfect Pairing.Anybody who has talked to me in the last few months about new restaurants, knows how I feel about Chow. Breakfast and lunch at this relatively new eatery are fabulous. There are plenty of standards on the menu like biscuits and gravy and eggs benedicts, but the variety, quality and reasonable prices are what keep bringing me back.
For lunch the multi-grain salad with fried chickpeas is a must, as well as the pumpkin gnocchi with crispy parma ham.

The Cab Franc from the vineTraveling west out of Colfax, Washington recently, I was hit with the unmistakable aroma of Cabernet Franc. Not just any Cab Franc either, but something out of France's Loire Valley. It took a minute to realize it was the burnt grass stubble sticking out of the snow along the roadside ditch. "Of course!" you say, "burnt roadside ditch stubble." Since assuming the lofty position of the Source's newly established wine columnist, I've been working hard to fortify my wine vocabulary. "I like it!" and "Mmmm!" are clearly no longer adequate.

The Cab Franc from the vineTraveling west out of Colfax, Washington recently, I was hit with the unmistakable aroma of Cabernet Franc. Not just any Cab Franc either, but something out of France’s Loire Valley. It took a minute to realize it was the burnt grass stubble sticking out of the snow along the roadside ditch. “Of course!” you say, “burnt roadside ditch stubble.” Since assuming the lofty position of the Source’s newly established wine columnist, I’ve been working hard to fortify my wine vocabulary. “I like it!” and “Mmmm!” are clearly no longer adequate.

When the food is this good, there’s no time for photosJust when Bend seems ready to engulf Redmond in its culinary shadow, another eatery pops up to shed some needed gastronomic sunshine on the northern burb. In this case, it's a breakfast establishment the likes of which Redmond has yet to experience.
Although the building is old and has a look that suggests it may have once housed a similar eatery, the Spot Café is shiny and new. Located right downtown with a cool retro sign and a full glass front, it's reminiscent of the diners of old.
The Spot is owned and operated by partners Scott Gennrich and Scott Byers. Both arrive with experience; Gennrich is a part owner of the Astro Lounge and Byers is a veteran of several local restaurants, including, Bluefish, 28, and Seasons at The Seventh Mountain Resort where he was the executive chef.
Rather than tackle a dinner menu, they opted for a more manageable route, focusing on breakfast and lunch. The interior is pleasant and clean, if a bit stark; it reminds me of Alpenglow 10 years ago. Piles of fresh-baked goods greet diners at the counter, while food servers bustle through the swinging kitchen door with steaming plates of food.

When the food is this good, there’s no time for photosJust when Bend seems ready to engulf Redmond in its culinary shadow, another eatery pops up to shed some needed gastronomic sunshine on the northern burb. In this case, it’s a breakfast establishment the likes of which Redmond has yet to experience.
Although the building is old and has a look that suggests it may have once housed a similar eatery, the Spot Café is shiny and new. Located right downtown with a cool retro sign and a full glass front, it’s reminiscent of the diners of old.
The Spot is owned and operated by partners Scott Gennrich and Scott Byers. Both arrive with experience; Gennrich is a part owner of the Astro Lounge and Byers is a veteran of several local restaurants, including, Bluefish, 28, and Seasons at The Seventh Mountain Resort where he was the executive chef.
Rather than tackle a dinner menu, they opted for a more manageable route, focusing on breakfast and lunch. The interior is pleasant and clean, if a bit stark; it reminds me of Alpenglow 10 years ago. Piles of fresh-baked goods greet diners at the counter, while food servers bustle through the swinging kitchen door with steaming plates of food.