Laura Kessinger

Every year about this time something stops me from my busy life and makes me pause to welcome summer and appreciate just how good we have it here in Bend. Fresh air and clean water, hot days and cool nights.
Sometimes it’s that first margarita of the season that does it, or the first leap into the shockingly cold Deschutes.
This year, I found my “welcome to summer” moment on the sun-drenched patio at Tetherow, which is now just one mile from my front door thanks to a recent move—“stumbling distance” I like to call it.

It had been open several months before I even knew it existed, but suddenly, I was hearing about Elevation, the new student-run restaurant at the Cascade Culinary Institute, several times a week.
In addition to regular culinary courses, the curriculum at the culinary institute includes hands-on front- and back-of-the- house training for students at Elevation. It's a chance for students to experience firsthand what it's like to work every position within a full-service restaurant. Profits from the restaurant cover the food and administration costs, but the gratuities from Elevation – which seats more than 75 people – go entirely into a scholarship fund for students.

They've tempted us with tapas before. But even the most memorable attempts by Bend restaurants like Fireside Red and Barcelona were sadly short-lived.
Luckily, the Spanish-inspired tradition of tapas is back in town – redefined and gaining momentum thanks to Barrio, the new Spanish kitchen on Minnesota Avenue in downtown Bend.
Tapas are plates of small bites meant to be shared. They're a tradition rooted in Spanish customs – more of a way of living than simply a way of eating.

Historically, there have only been a few options for Asian cuisine downtown, especially at lunchtime. And since Typhoon closed, we're down another spot. But we are lucky to have two other options in addition to the Toomie's standby: Boken, in the breezeway on Brooks Street, and Five Fusion on Wall, which only recently started serving lunch.
I visited both to discover the best of each, what separates them from one another, and maybe where their menus overlap. Being frugal (cough, cheap) I was also interested in finding out how inexpensively I could dine.

I have to admit, I've never been to Texas or Memphis. And meat hasn't made it onto the list of things I've smoked. As far as barbecuing goes, I am still only a back-seat griller– gently coaching medium rare from a lawn chair, without any secret recipes of my own.
But after a couple of trips to Slick's Que Co., a pit-style barbecue on Revere Avenue owned by Roy and Kim Slicker, where every smoky bite puts my previous 'que attempts to shame, I think this year I will finally take the tongs into my own hands. Maybe even ditch the liquid smoke, and try the real thing.
Formerly known as “The Left Handed Chef” before starting the original Slick's in Sisters, these Slickers have definitely evolved far beyond their catering roots. But it wasn't easy. Roy traveled for years, attending seminars and tasting food from Texas and the South to as far away as Portugal and Spain. He even served on the National Barbeque Association's board of directors, and now sits as President-Elect. The result is the “St. Louis-Texi-Memph” style for which Slick's is quickly becoming known.

Until recently, 920 Bond Street was better known for changing hands than for menus. Barcelona and 28 opened and closed, but it seems that Tart Bistro may be in for the long run.
Globally inspired, but focused on classic French cuisine, Tart gives Bend something more than the boring beurre blancs and faux-fancy frites found elsewhere. Though the black-on-white boutique-patterned booths, intimate tables and low lighting hit a sexy bistro note, it was their charcuterie and cheese plate, called “The Board,” that first brought me in the door shortly after they opened for business in June of 2010.

The year was 1983. Michael Jackson Thrilled us, Madonna made her debut, and the only thing bigger than Jennifer Beal's Flashdance hair was the birth of Bend's Biggest Burger. Now a legend unto itself, the Pilot Butte Burger is still an 18-oz. 100 percent certified Angus Beef burger, erupting with lettuce, tomatoes, pickles, and onions, slathered with secret sauce and now locavorized with an eight-inch Dilluso-baked bun
The six-ounce version was enough for me when I visited the westside location last week, piled high just like its brother. If they grilled the patty in mustard and upped the onion count, they'd come pretty damn close to an In-and-Out Burger – animal style. Quality meat that is fresh (not frozen), grilled to order patties, freshly baked buns, and real cheese, such standards are rarely replicated. Ever since my first In-and-Out burger, I have been quietly searching out its equal closer to home. I think I finally found it.