Food & Drink

Lately, I can't stop watching Andrew Zimmern's Bizarre Foods on the Travel Channel. It's almost like watching a nature show in which the rare animal, baldus rotundous, eats everything that breathes.

Club D&D Bar and Grill, or more affectionately, “The D,” is a playground for both celebration and self-destructive tendencies. The drinks are stiff. The food worships at the altar of protein and massive proportions.
The D features charming juxtapositions like wall-to-wall oversized flat-screen televisions looming over what must be one of the last remaining cigarette machines in town; the antiquated and the present. The tables are each adorned with pink cloth napkins, a vase of sunflowers, Keno cards, and a small American flag. The “Minors Allowed” sign is surrounded by coloring book pages, with images of Sponge Bob Squarepants, Pokemon and the Easter bunny.
The menu at The D reflects the unapologetic, yet amiable character of a place that dates back to 1943. As of late, this notable Bend landmark has made a few changes. Not only has the staff swapped blue jeans for dress pants, but a few new items have been added to the menu like the Lava Burger and The Cardio Burger, both marketed as more of a dare than an economical approach to satiating hunger.

It's official – Marz is back by popular demand. The reincarnation of the former downtown bistro as Marz Cart in the Skjersaas parking lot on Century Drive, marked by a well-attended grand opening celebration last Thursday, says a lot about the loyalty of Marz fans and the logic behind Bend's recent food cart boom.
“There was huge demand from people in town that said 'we really miss Marz,'” explained Chef Rich Hall. “[The cart] gave us this opportunity to make a condensed version of the same food, the same feeling.”
On opening day last week, Hall and business partner Matt Davis served up free samples to a crowd eager to be reunited with old bistro staples like the Asian Baby Back Ribs with Plum Hoisin BBQ Sauce. A free self-serve keg of Deschutes Brewery's Twilight Ale did not go unnoticed by patrons lurking around the cart like vultures waiting for the next slew of samples to come off the grill. Diners policed each other, and there were few utterances of: “Hey, you can't take two at once!” One woman announced that she'd be keeping her biking elbow pads on for the occasion, should things get feisty.

With the changing of seasons, I look forward to more daylight, getting back on my bike and the opening of Kokanee Café in Camp Sherman. Just last week, I rode my bike out to Wizard Falls Fish Hatchery, grabbed a popsicle at the General Store on the Metolius River and basked in the late-afternoon sunlight. Later that evening, I met several friends at the Kokanee Cafe for dinner.
As we were led to our table, we noticed several changes and upgrades to the familiar space, including newly painted walls, new art on the walls, high-quality glassware and other changes. We were impressed by the brass-top bar, complete with beer on tap, premium liquor selections and a cocktail list. But thankfully, the chef hadn't changed. Chef Roscoe Roberson, two-time Central Oregon Iron Chef champion, was once again manning the stoves. Gilded with several bottles of good wine and friends that included two chefs (one, the former chef of Kokanee Café), a birthday girl, two all-pro servers/musicians and a couple of foodies, we held court in the covered patio.