Chow

A glimpse of the New Look Blacksmith.When The Speedshop opened its doors, I was a bit confused. Was it a clothing shop? Moto paraphernalia? And where was I going to buy incense now that Ponderfusion had closed its doors? There was a "Deli" sign, but also T-shirts in the window. What is this place, I wondered? So I went in to find out.
 
The little sliver of a shop on Wall Street that once housed a much loved head shop, got a complete remodel (including the upstairs) and has turned into "moto" themed clothing store and deli. This is a fairly odd concept but it's forging a niche among those that pride themselves on their "deli palates."
The menu offers build-your-own options for "sangwiches" (as the menu calls them) with seven different Boar's Head brands of meats and cheeses and a variety of breads and condiments.

A glimpse of the New Look Blacksmith.When The Speedshop opened its doors, I was a bit confused. Was it a clothing shop? Moto paraphernalia? And where was I going to buy incense now that Ponderfusion had closed its doors? There was a “Deli” sign, but also T-shirts in the window. What is this place, I wondered? So I went in to find out.

The little sliver of a shop on Wall Street that once housed a much loved head shop, got a complete remodel (including the upstairs) and has turned into “moto” themed clothing store and deli. This is a fairly odd concept but it’s forging a niche among those that pride themselves on their “deli palates.”
The menu offers build-your-own options for “sangwiches” (as the menu calls them) with seven different Boar’s Head brands of meats and cheeses and a variety of breads and condiments.

Truck stops and interior design makeovers don't exactly go hand in hand. But then again, Jake's Diner isn't trafficking in diesel anymore either.
So when owners Lyle and Judy Hicks wanted to change the interior design of Jake’s dining room to make it more customer friendly, they called on remodeler Andy Barrow of Let's Make A Space, who redesigned the dining room into what Lyle called an "unbelievably beautiful" atmosphere.
Cabinetmaker Duane Schiedler, owner of The Wood Awakening, fashioned maple topped tables for the dining room as his part of the makeover.

Truck stops and interior design makeovers don’t exactly go hand in hand. But then again, Jake’s Diner isn’t trafficking in diesel anymore either.
So when owners Lyle and Judy Hicks wanted to change the interior design of Jake’s dining room to make it more customer friendly, they called on remodeler Andy Barrow of Let’s Make A Space, who redesigned the dining room into what Lyle called an “unbelievably beautiful” atmosphere.
Cabinetmaker Duane Schiedler, owner of The Wood Awakening, fashioned maple topped tables for the dining room as his part of the makeover.

The lamb chops at phoenix. When the Phoenix first opened, it was immediately recognized as a gastronomic oasis in the Old Mill office area. Weekdays bustle as the restaurant serves solid breakfasts and lunches to desk jockeys. Recently, this little out-of-the-way spot started serving dinners, hoping its daytime success would cross over to the nighttime meal.
 
With this in mind I set out sample the new menu. My dining partners and I arrived at 6:30 on a Saturday night. I was glad to see the large houseplants had been moved, as palm fronds tickling the back of your neck is nice in some instances, but not during dinner.
There were three specials and three house soups. The menu offered beef, seafood, poultry and pork prepared in a variety of semi-international ways. I opted for the Medallions of Pork served with a sauce "au poive" (a misspelling of the French word for pepper or peppercorn sauce, which should have read "au poivre"). My dining companions both went for specials - one chose the lamb chops with a Dijon demi-glace, and the other opted for the filet of salmon with a Mediterranean tomato-based sauce. We took a gander at the wine list. Finding nothing but below average house wine by the glass, we stuck with water.

The lamb chops at phoenix. When the Phoenix first opened, it was immediately recognized as a gastronomic oasis in the Old Mill office area. Weekdays bustle as the restaurant serves solid breakfasts and lunches to desk jockeys. Recently, this little out-of-the-way spot started serving dinners, hoping its daytime success would cross over to the nighttime meal.

With this in mind I set out sample the new menu. My dining partners and I arrived at 6:30 on a Saturday night. I was glad to see the large houseplants had been moved, as palm fronds tickling the back of your neck is nice in some instances, but not during dinner.
There were three specials and three house soups. The menu offered beef, seafood, poultry and pork prepared in a variety of semi-international ways. I opted for the Medallions of Pork served with a sauce “au poive” (a misspelling of the French word for pepper or peppercorn sauce, which should have read “au poivre”). My dining companions both went for specials – one chose the lamb chops with a Dijon demi-glace, and the other opted for the filet of salmon with a Mediterranean tomato-based sauce. We took a gander at the wine list. Finding nothing but below average house wine by the glass, we stuck with water.

patio time at the new Super b.Spring has sprung in the food and restaurant industry, even though our schizo Central Oregon weather is hardly cooperating. 12 O’clock Tart (www.12oclocktart.com) has started their Bend lunchtime delivery service featuring fresh, seasonally changing items. No prepackaged soggy sandwiches here. Choose from Peppered Crusted Pork Loin, Spiced Sockeye Salmon, French Nicoise Salad or homemade desserts.

patio time at the new Super b.Spring has sprung in the food and restaurant industry, even though our schizo Central Oregon weather is hardly cooperating. 12 O'clock Tart (www.12oclocktart.com) has started their Bend lunchtime delivery service featuring fresh, seasonally changing items. No prepackaged soggy sandwiches here. Choose from Peppered Crusted Pork Loin, Spiced Sockeye Salmon, French Nicoise Salad or homemade desserts.

Eat a peach. When I was in college in Berkeley, I would emerge from the Ashby Street BART station and head directly for the baau stand. A minuscule woman would open the doors on her little wooden trailer and produce three to five types of baaus – warm, doughy and bursting with flavor. Although this was not my first encounter with dim sum, the experience sealed the deal. Since then, I’ve loved the Chinese breakfast food.
There are a few places in Bend that offer some dim sum items, but Double Happiness is the only place that does it as it is done in urban Chinatowns and the greater Canton Regions of China. Settled into their new Eastside location for over a year now, DH still offers the best dim sum this side of the Cascades.
It all happens on Sundays starting at noon. Diners receive two menus – the usual book form with all the combos and Americanized dishes, as well as a laminated photo of nine dishes denoted with the letters A-I.

Eat a peach. When I was in college in Berkeley, I would emerge from the Ashby Street BART station and head directly for the baau stand. A minuscule woman would open the doors on her little wooden trailer and produce three to five types of baaus – warm, doughy and bursting with flavor. Although this was not my first encounter with dim sum, the experience sealed the deal. Since then, I've loved the Chinese breakfast food.
There are a few places in Bend that offer some dim sum items, but Double Happiness is the only place that does it as it is done in urban Chinatowns and the greater Canton Regions of China. Settled into their new Eastside location for over a year now, DH still offers the best dim sum this side of the Cascades.
It all happens on Sundays starting at noon. Diners receive two menus - the usual book form with all the combos and Americanized dishes, as well as a laminated photo of nine dishes denoted with the letters A-I.