Food & Drink

Sometimes you want to have drink in a civilized environment and talk to your bud without using a megaphone or text messaging. Cork is your happy place downtown for those times.

Sometimes you want to have drink in a civilized environment and talk to your bud without using a megaphone or text messaging. Cork is your happy place downtown for those times.

Resorts with overnight accommodations have a built-in clientele for their on-site restaurants. Sometimes that can mean resort restaurants are lax in quality control and overall dining experience. That’s not the case with Seasons. There is no doubt the management and staff have made huge efforts in the re-visioning of this fine dining restaurant. Although the menu is ambitious and the attitude is one of dedication, the overall dining experience comes up short of expectations.

Over the last three years, the entire resort has undergone some drastic remodeling, changed its name and completely overhauled the dining facilities. What used to be a dark room characterized by a bad ’70s motif, the resort’s fine dining restaurant, Seasons, is now surrounded by big windows with views of the new pool area and patio seating.

The servers and management are exuberant about the establishment. After a slightly confusing walk to find the entrance, my dining partners and I were given a tour of the new dining room and bar before being seated.

Starting with appetizers, our party of four began with the Cracker Jack Oysters ($10) – big oysters coated in pulverized Cracker Jacks and fried to a crispy crunch. Slightly sweet, they were the best of the appetizers. We then moved on to the Carrot-Ginger Bisque ($3) which I found bland, even though it had some heat, The Tuna Salad ($13) had an unusual purple dressing surrounding seared ahi slices. It was slightly sweet with the intention (I would imagine) of offsetting the spice of the jalapeno and lime crust on the fish. It ended up being conflicting rather than complimenting. We ended our appetizer course with the Seafood Pistou ($12), a dish that comprised mussels, clams and halibut cooked in a pesto broth that lacked punch. However, the crusty toast for dipping was a nice touch.

Resorts with overnight accommodations have a built-in clientele for their on-site restaurants. Sometimes that can mean resort restaurants are lax in quality control and overall dining experience. That's not the case with Seasons. There is no doubt the management and staff have made huge efforts in the re-visioning of this fine dining restaurant. Although the menu is ambitious and the attitude is one of dedication, the overall dining experience comes up short of expectations.

Over the last three years, the entire resort has undergone some drastic remodeling, changed its name and completely overhauled the dining facilities. What used to be a dark room characterized by a bad '70s motif, the resort's fine dining restaurant, Seasons, is now surrounded by big windows with views of the new pool area and patio seating.

The servers and management are exuberant about the establishment. After a slightly confusing walk to find the entrance, my dining partners and I were given a tour of the new dining room and bar before being seated.

Starting with appetizers, our party of four began with the Cracker Jack Oysters ($10) - big oysters coated in pulverized Cracker Jacks and fried to a crispy crunch. Slightly sweet, they were the best of the appetizers. We then moved on to the Carrot-Ginger Bisque ($3) which I found bland, even though it had some heat, The Tuna Salad ($13) had an unusual purple dressing surrounding seared ahi slices. It was slightly sweet with the intention (I would imagine) of offsetting the spice of the jalapeno and lime crust on the fish. It ended up being conflicting rather than complimenting. We ended our appetizer course with the Seafood Pistou ($12), a dish that comprised mussels, clams and halibut cooked in a pesto broth that lacked punch. However, the crusty toast for dipping was a nice touch.

Rumors of restaurant closures have been flying lately, especially downtown. There has been buzz that both Merenda and Deep are for sale and that Merenda will be closing by the end of the month. After many e-mails, questions at parties and grand speculation on the part of long time Bendites, I went to the only one that would know first hand: Owner and Executive Chef Jody Denton.

"There is no truth to these rumors-we are fine. We have made some adjustments, streamlining to make sure we get through this, but they (Merenda and Deep) are not for sale, nor are they closing." Denton went on to say that as of December 2007 they have felt the crunch as business has gone down about 25 percent. Not believing in the quick turnaround some economists are predicting, Denton is strategizing as to how to withstand the high food costs and the loss of business without letting it affect his restaurants' quality.

The rumors of 38 Degrees closing are true; the doors shut for good last month and the fate of the Northwest Crossing space is unknown at this point. Across the street, La Rosa's new spot is still under construction, and the owners are hoping for a September opening.

Rumors of restaurant closures have been flying lately, especially downtown. There has been buzz that both Merenda and Deep are for sale and that Merenda will be closing by the end of the month. After many e-mails, questions at parties and grand speculation on the part of long time Bendites, I went to the only one that would know first hand: Owner and Executive Chef Jody Denton.

“There is no truth to these rumors-we are fine. We have made some adjustments, streamlining to make sure we get through this, but they (Merenda and Deep) are not for sale, nor are they closing.” Denton went on to say that as of December 2007 they have felt the crunch as business has gone down about 25 percent. Not believing in the quick turnaround some economists are predicting, Denton is strategizing as to how to withstand the high food costs and the loss of business without letting it affect his restaurants’ quality.

The rumors of 38 Degrees closing are true; the doors shut for good last month and the fate of the Northwest Crossing space is unknown at this point. Across the street, La Rosa’s new spot is still under construction, and the owners are hoping for a September opening.

It’s a community thing.For a while it was slim pickings when it came to eating in the Old Mill shopping district. You could get ice cream, some Italian food or an expensive plate of seafood, but that was about it. Then came the second phase of development and with it came Café Yumm!, Allyson's Kitchen and the soon to open Pastina Pastaria. In the thick of it all, Flatbread Community Oven (FCO), an expansive pizza restaurant, has been open for about four weeks and is proving a popular option for Old Mill diners.

The menu at FCO revolves around the wood-fired pizza oven in the center of the open kitchen. Pizzas, flatbread and baked pastas predominate, but meal-sized salads and focaccia sandwiches are also available. The scenery isn't bad either as outside tables look out over the Deschutes River and a man-made pond in the middle of the parking lot.

Kids are likely to love this place because they can make their own pizza. For $3.95, a small, tossed round of dough comes on a wooden board accompanied by ramekins of pizza toppings. Once your child has sufficiently massaged the sauce, cheese and pepperoni into the dough, it is whisked away only to return crisp and piping hot. The price includes a beverage and a large, still-warm cookie.

It’s a community thing.For a while it was slim pickings when it came to eating in the Old Mill shopping district. You could get ice cream, some Italian food or an expensive plate of seafood, but that was about it. Then came the second phase of development and with it came Café Yumm!, Allyson’s Kitchen and the soon to open Pastina Pastaria. In the thick of it all, Flatbread Community Oven (FCO), an expansive pizza restaurant, has been open for about four weeks and is proving a popular option for Old Mill diners.

The menu at FCO revolves around the wood-fired pizza oven in the center of the open kitchen. Pizzas, flatbread and baked pastas predominate, but meal-sized salads and focaccia sandwiches are also available. The scenery isn’t bad either as outside tables look out over the Deschutes River and a man-made pond in the middle of the parking lot.

Kids are likely to love this place because they can make their own pizza. For $3.95, a small, tossed round of dough comes on a wooden board accompanied by ramekins of pizza toppings. Once your child has sufficiently massaged the sauce, cheese and pepperoni into the dough, it is whisked away only to return crisp and piping hot. The price includes a beverage and a large, still-warm cookie.

Okay, so it’s not technically a “Happy Hour.” But when it involves discounted micro beers and goes on all night, it sure qualifies as something.

Okay, so it's not technically a "Happy Hour." But when it involves discounted micro beers and goes on all night, it sure qualifies as something.