Food & Drink

Bend seems to have a connection with Hawaii. More than a few people I know have traded their surfboards and suntans for snowboards and four seasons (theoretically). But one thing islanders refuse to give up is Hawaiian cuisine and for that we can all be thankful. Hawaiian fare is no-fuss goodness – slow-roasted meats and fish prepared in Asian and Pacific Island styles, melding the Hawaiian population's various cultures. And Bendites are lucky enough to have not one, but two, authentic Hawaiian joints, Aloha Café and Big Island Kona Mix Plate, the latter of which recently relocated from a less than convenient 3rd Street location to a prime spot next to the Regal Cinema in the Old Mill, formerly occupied by Quiznos subs.
The new Kona Mix Plate is about half the size of the old store, but the location makes up for the lack of space. I recently visited Kona Mix Plate for lunch and the place was bustling with moviegoers and shoppers hankering for some island fare.

Goats have a long and storied history in farming cultures. One of the first domesticated animals, goats are still vital to many cultures and cuisines around the world – except for the United States.

Goats have a long and storied history in farming cultures. One of the first domesticated animals, goats are still vital to many cultures and cuisines around the world – except for the United States. But this is changing. Goat cheese has earned a place in foodie circles and restaurants, and goat meat isn't far behind. But a stigma persists. I recently mentioned that I was writing about goat meat in the Source Weekly offices and at least three staffers grimaced. Some said it was tough and tasteless, some were turned off by the animal itself. But goat is an incredibly healthy meat, with less cholesterol and as many calories as chicken. Furthermore, goat cheese is a tasty alternative for those who don't like or can't eat traditional cheese.

I follow a quirky rule of thumb not to frequent restaurants with pictures of their food on the menu. So my heart sank a bit when I opened the menu at Thai Thai, the new Thai restaurant in Northwest Crossing last week. Luckily, thanks to spot-on recommendations from an enthusiastic waitress and prime seating for a picturesque sunset over the Cascades, Thai Thai exceeded my initial expectations. The restaurant kept much of the inherited furnishings from the previous owners of the Mt. Washington Drive restaurants, which included 38 Degrees, Aloha Café and most recently NWX Bar and Grill. New owners and longtime Bend residents Corey Bock and Vivah Bachiraseneekul, who moved to the U.S. from Thailand ten years ago, have added a Thai flare with elephant candleholders and wall decorations, photography of a floating market in Bangkok and other small touches.
My party was seated in the back of the restaurant, facing west toward the mountains. Paula, our enthusiastic waitress, was quick to check in with us and point out some of her favorite dishes on the menu. Overall, Thai Thai's dishes are on the mild side, so if you're looking to clear your sinuses when you go there, order your dish extra spicy. We started with the satay chicken ($7.50), served with two small dishes of peanut and cucumber dipping sauce. The accompanying peanut dressing lacked the super rich flavor I tend to associate with satay. Later on, I learned from Bachiraseneekul, head chef at Thai Thai, that the lighter flavors are intentional.