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Happy Hour Review: Kayo’s Dinner House and Lounge 

Happy hour fine dining without the high price tag

If you’re looking for a taste of luxury — the kind in which oysters, Kobe beef and Ahi tuna reign supreme — then you’re in luck: Kayos is just the ticket, and comes without a steep price tag.

Unassumingly tucked off third street, next to an Econo Lodge, you wouldn’t believe Kayo's has fireside lounges and white-linen, fine-dining service from its modest outside. But the regulars, some of which have been coming for over 30 years, are in the know — and they’d probably prefer to keep it that way. Yes, this is a steakhouse and it delivers, but the crux of Kayo’s is its softly-lit, leather-padded back bar that bustles with a friendly and unpretentious after-work crowd. It’s like a really upscale Cheers, in the best of ways.

I mean, where else can you still find 50 cent oysters during happy hour? Or Kobe beef at an affordable price? Though not always in supply, the “expensive” HH oysters are still only $1. Melt-in-your mouth, lightly seared ahi-tuna plates tease the senses while crispy coconut prawns offer a flavorful kick when paired with a sweet and sour sauce.

Pro Tip: if you like dirty martinis, these are some of the best in town, and the bartender will most certainly oblige if you ask for extra olives. You won’t find bloated mac n cheese dishes here. No, this is contemporary American dining at its best, filled with surf n’ turf options, Italian-style pastas and yes, loads of steak and seafood dishes. But their mantra has and always been it’s affordable so that locals keep coming back, and it shows.

Plus, where else can you still find the owner and chef, yes, Kayo, still sitting with patrons, retelling tales from the 80s while a smiley waitress serves you up a beer in a frosted mug? Very few — more Bend eateries could take a few pages out of Kayo’s notebook.

Kayo’s Dinner House and Lounge

415 NE 3rd St., Bend,
: Tuesday - Saturday 4pm to Close
HAPPY HOUR: 4pm to 7pm, ladies night Thursday

About The Author

Magdalena Bokowa

Freelancer at the Source Weekly
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