Food & Drink

A tip of the hat and the glass to local brewer Tonya Cornett who has been invited to be a guest brewer at Britain's J.D.

Firesid red-back in the game, back on the plateThere were a lot of disappointed diners back in December when word got
out that Fireside red’s brief but bright flame would be prematurely
extinguished. The deluge of closings downtown didn’t help dispel the
rumors. But as management insisted all along, a couple of months later
from the ashes emerged, well, Fireside red-largely unscathed and not
palpably all that different. A short period of retooling produced a
variety of subtle-yet-notable improvements, but the overall feel of the
place is largely intact.

The interior received a makeover, though the
before-and-after comparison is not striking at first glance. On closer
inspection, however, while the palette and some of the detail is the
same, the layout is actually quite different and much more user
friendly. The bar area has been cordoned off with a bank of red booths
and expanded, apparently a very wise move as it seems to be the first
area to fill. There’s also a chef’s counter with bar stools where
diners can watch the kitchen in action. And the dining room, which was
formerly a wide-open space with rows of tables, is now divided into
blocks of tables and booths that make the room cozier and the seating
more comfortable. The amazing outdoor deck overlooking the Deschutes is
thankfully unchanged. The wide-screen TVs are also still there and
still a little too prominent for my taste, but they have loaded the two
in the dining area with a slide show of alternating quotations and
works of art. It’s a start, but wouldn’t hurt to turn them off on
occasion.

Firesid red-back in the game, back on the plateThere were a lot of disappointed diners back in December when word got
out that Fireside red's brief but bright flame would be prematurely
extinguished. The deluge of closings downtown didn't help dispel the
rumors. But as management insisted all along, a couple of months later
from the ashes emerged, well, Fireside red-largely unscathed and not
palpably all that different. A short period of retooling produced a
variety of subtle-yet-notable improvements, but the overall feel of the
place is largely intact.

The interior received a makeover, though the
before-and-after comparison is not striking at first glance. On closer
inspection, however, while the palette and some of the detail is the
same, the layout is actually quite different and much more user
friendly. The bar area has been cordoned off with a bank of red booths
and expanded, apparently a very wise move as it seems to be the first
area to fill. There's also a chef's counter with bar stools where
diners can watch the kitchen in action. And the dining room, which was
formerly a wide-open space with rows of tables, is now divided into
blocks of tables and booths that make the room cozier and the seating
more comfortable. The amazing outdoor deck overlooking the Deschutes is
thankfully unchanged. The wide-screen TVs are also still there and
still a little too prominent for my taste, but they have loaded the two
in the dining area with a slide show of alternating quotations and
works of art. It's a start, but wouldn't hurt to turn them off on
occasion.

It is no secret that we as a nation are struggling with how to make
healthcare affordable and available for everyone. The Republicans are
afraid that after the socialization of their beloved banks that the
state might try to subsidize health insurance too. But fret not, there
is a business opportunity to be had that can no doubt bring about lower
healthcare costs. Hospitals need bars in them. Certainly it is a place
where we could all use a drink, from patient to doctor to visitor,
there is plenty of stress that a little highball could do wonders for.

It is no secret that we as a nation are struggling with how to make
healthcare affordable and available for everyone. The Republicans are
afraid that after the socialization of their beloved banks that the
state might try to subsidize health insurance too. But fret not, there
is a business opportunity to be had that can no doubt bring about lower
healthcare costs. Hospitals need bars in them. Certainly it is a place
where we could all use a drink, from patient to doctor to visitor,
there is plenty of stress that a little highball could do wonders for.

Elk medallions and blackberries, Jackalope style. Although the Jackalope Grill has been open a little more than three
years, there's something very enduring and lived-in about it. You'll
find no scene or gimmicks here. You can expect the old standards in the
background to be playing at low volume, the crowd to be civilized, and
the service to be professional and knowledgeable.

It's hardly the
first day on the job for the husband-and-wife team who own it. Kathy
Garling, the front of the house, has been working in the industry for
over 25 years and Chef Tim Garling has been in the kitchen for over 20.
Focusing on fresh, locally produced ingredients whenever possible, the
menu is largely a high-minded take on meat and potatoes. And with
Garling's classical training in French cuisine coupled with his
attention to the flavors of the Pacific Northwest, it makes sense.

It is no secret that we as a nation are struggling with how to make healthcare affordable and available for everyone. The Republicans are afraid that after the socialization of their beloved banks that the state might try to subsidize health insurance too.

It is no secret that we as a nation are struggling with how to make healthcare affordable and available for everyone. The Republicans are afraid that after the socialization of their beloved banks that the state might try to subsidize health insurance too.

Although the Jackalope Grill has been open a little more than three years, there’s something very enduring and lived-in about it. You’ll find no scene or gimmicks here. You can expect the old standards in the background to be playing at low volume, the crowd to be civilized, and the service to be professional and knowledgeable.