Food & Drink

There are two things that bring my husband and I into Bend regularly: walking and eating. Lately we've been searching out alternatives closer to home. As far as walking goes, our favorite trail within a 10-mile radius is along the Deschutes River at Eagle Crest or, if we decide to put up with the extra company, the Dry Canyon Trail.
Eating out in Redmond has proven more challenging. In fact, unless we grab our favorite Chinese take-out, we never seek out chow in this hometown of ours. I've avoided downtown Redmond for so long I didn't realize how far along its new facelift has come, transforming a small town frontage into an inviting area to shop, grab a coffee, or go out to eat.

There are two things that bring my husband and I into Bend regularly: walking and eating. Lately we've been searching out alternatives closer to home. As far as walking goes, our favorite trail within a 10-mile radius is along the Deschutes River at Eagle Crest or, if we decide to put up with the extra company, the Dry Canyon Trail.
Eating out in Redmond has proven more challenging. In fact, unless we grab our favorite Chinese take-out, we never seek out chow in this hometown of ours. I've avoided downtown Redmond for so long I didn't realize how far along its new facelift has come, transforming a small town frontage into an inviting area to shop, grab a coffee, or go out to eat.

As reported recently the much-loved Downtowner restaurant picked up stakes and moved down the street, shacking up with its sibling establishment the Summit Stage and Saloon. Now comes word that the Downtowner's former home in the breezeway has a new tenant. Lola's (In The Breezeway) opened late last month after taking over the lease and equipment from the Downtowner. Owner Amy Levinger has added a full bar with beer, wine and cocktails and hours that stretch until 11 p.m. on most nights to accommodate hospitality workers and other folks who operate on a more European dining schedule.

As reported recently the much-loved Downtowner restaurant picked up stakes and moved down the street, shacking up with its sibling establishment the Summit Stage and Saloon. Now comes word that the Downtowner's former home in the breezeway has a new tenant. Lola's (In The Breezeway) opened late last month after taking over the lease and equipment from the Downtowner. Owner Amy Levinger has added a full bar with beer, wine and cocktails and hours that stretch until 11 p.m. on most nights to accommodate hospitality workers and other folks who operate on a more European dining schedule.

Three things I know to be true: Salad is only as good as its dressing, pasta as good as its sauce, and pizza as good as its dough. Naturally, all this comes down to a restaurant that is as good as its chef.
Staccato at the Fire Hall's Executive Chef James Malone has worked in the restaurant industry all his life; from his beginnings in a family-run bakery and deli in Spokane; to his apprenticeship with the renowned Michel Richard at DC's famed Citronelle. There, Malone set out to challenge himself amongst what he called “the masters of French cuisine – the black belts.”

Three things I know to be true: Salad is only as good as its dressing, pasta as good as its sauce, and pizza as good as its dough. Naturally, all this comes down to a restaurant that is as good as its chef.
Staccato at the Fire Hall's Executive Chef James Malone has worked in the restaurant industry all his life; from his beginnings in a family-run bakery and deli in Spokane; to his apprenticeship with the renowned Michel Richard at DC's famed Citronelle. There, Malone set out to challenge himself amongst what he called “the masters of French cuisine – the black belts.”

Before happening upon Café Sintra, I can't say I had ever experienced true Portuguese cuisine. I've had many meals with related Mediterranean and pan-European accents, sure. But never the distinct flavors that come from a Portuguese kitchen. Now a frequent Sintra visitor, I can now see that the Portuguese and me are cut from the same culinary cloth.
Heavy on cured and marinated meats, fragrant fresh herbs like cilantro, basil and parsley, as well as a truckload of onions and garlic, Sintra's savory side is right up my alley. And while I don't have much of a sweet tooth, my most frequent co-diner often goes in that direction at Sintra, ordering from an attractive selection of fresh pastries, pancakes, Belgian waffles and a striking sourdough French toast dipped in vanilla custard. Even the oatmeal and house-made granola stand out, making Sintra the kind of place where you can easily become a regular for their everyday, reasonably priced breakfast and lunch options downtown (most everything is under $10). There is also a Sunriver location that I have not visited but which serves the same menu.

Before happening upon Café Sintra, I can't say I had ever experienced true Portuguese cuisine. I've had many meals with related Mediterranean and pan-European accents, sure. But never the distinct flavors that come from a Portuguese kitchen. Now a frequent Sintra visitor, I can now see that the Portuguese and me are cut from the same culinary cloth.
Heavy on cured and marinated meats, fragrant fresh herbs like cilantro, basil and parsley, as well as a truckload of onions and garlic, Sintra's savory side is right up my alley. And while I don't have much of a sweet tooth, my most frequent co-diner often goes in that direction at Sintra, ordering from an attractive selection of fresh pastries, pancakes, Belgian waffles and a striking sourdough French toast dipped in vanilla custard. Even the oatmeal and house-made granola stand out, making Sintra the kind of place where you can easily become a regular for their everyday, reasonably priced breakfast and lunch options downtown (most everything is under $10). There is also a Sunriver location that I have not visited but which serves the same menu.