There are restaurant openings, and then there are restaurant openings that feel like the beginning of something special.
Rosemary and Fox, the new chef-owned restaurant in the former Jackalope Grill space in downtown Bend, falls firmly into the latter category. While many longtime locals will recognize the building, they may hardly recognize the interior. The space has been completely transformed into a sophisticated yet welcoming dining room dressed in soft whites, a touch of deep blue, warm lighting and thoughtfully placed greenery. The result feels elegant without being stuffy, polished without losing its personality.
At the heart of Rosemary and Fox is Chef Josh Podwils, a Bend native whose culinary résumé reads like a greatest hits list of local restaurants. Over the years, diners have enjoyed his cooking at Victorian Cafe and Brother Jon’s Alehouse, and most recently as executive chef at Jackalope Grill. Now, with Rosemary and Fox, he finally has a place that is entirely his own.
The restaurant is billed as a modern French American dining experience, but perhaps a more fitting description is simply, thoughtful. Everything here feels intentional, from the carefully curated cocktail list to the seasonally driven menu built around farm-fresh and clean ingredients. Podwils’ stated goal is to create beautiful food, memorable dishes and meaningful experiences. After a recent visit, it is hard to argue that he has accomplished exactly that.
A friend and I arrived early enough to snag a table on what may be one of Bend’s best patios. Situated behind the restaurant and completely removed from street traffic, the space feels like a hidden garden retreat. Lush plants and colorful flowers surround comfortable seating areas, creating a sense of privacy that is increasingly rare in restaurant patios these days.
The summertime Happy Hour menu, available from 4 to 5:30 p.m., Tuesday through Friday, is reason enough to visit. We started with the steak bites, featuring seared teres major served with chimichurri and chipotle crème fraîche. At just $12, they may be one of the better bargains in town. The beef was remarkably tender, practically melting apart with each bite, while the bright herbaceous chimichurri brought freshness and balance.
Next came the tempura green beans, Chef Podwils’ affectionate tribute to the beloved green beans once served at 900 Wall. For anyone still mourning the sudden closure of that downtown favorite, these will feel comfortingly familiar. Crisp, light and perfectly fried, they arrived with a lemon garlic dipping sauce that made them difficult to stop eating.
Other Happy Hour offerings include rosemary fries, a Happy salad and the Fox burger featuring Pendleton beef, Tillamook white cheddar, bacon and arugula. Prices range from $9 to $15, making Happy Hour one of the most appealing values currently available in Bend.
Although we could have happily filled up on Happy Hour alone, curiosity pushed us toward the main menu. One glance reveals a compact but carefully considered selection. Rather than overwhelming diners with endless options, the menu focuses on a handful of dishes that showcase seasonal ingredients at their peak.
We began with the Applewood smoked scallops, four beautifully cooked scallops resting atop a sweet roasted corn sauce with fire roasted poblano coulis and red pepper oil. Chef Podwils has long been known for his scallops, and these served as a reminder why. Tender and delicately smoky, they struck a perfect balance between richness and freshness.
The standout of the evening, however, may have been the warm Brie and roasted citrus. This indulgent starter combines baked triple cream brie with roasted orange cranberry-cognac compote, pistachio crumble, fresh thyme, grilled crostini and sea salt honey bruschetta. Every component played a role. The warm Brie was luxuriously creamy. The fruit added brightness and acidity. The pistachios contributed texture. Perhaps most importantly, the crostini was grilled just enough to provide structure without becoming difficult to bite through. It was the kind of dish that causes conversation to pause as everyone focuses on getting one more perfect bite.
Elsewhere on the menu, diners will find dishes such as butter poached monkfish, duck confit with snap pea and potato hash, roasted quail stuffed with blueberry and goat cheese, lamb ratatouille, and a smoked filet mignon served atop wild mushroom and thyme risotto. Soup and salad courses range from $10 to $12, while entrées run from $36 for the pasta to $52 for the filet.
The pricing feels fair given the quality of ingredients, level of execution and overall experience.
Before dinner, we explored the cocktail menu, which deserves recognition of its own. The bar program strikes a balance between creative signatures and familiar classics. I ordered the Foxtail, a tequila-based cocktail featuring carrot, pineapple and ginger. Refreshing and bright, it delivered gentle sweetness from the pineapple while allowing the ginger to shine. It almost felt virtuous. My friend selected the Foxglove Negroni made with gin, Italicus and Cocchi Americano. Other house creations include the Vixen with vodka, pomegranate, rose, citrus and foam, the Fox’s Den Old Fashioned, and the Rosemary Rush featuring rye and smoked rosemary honey. A thoughtful wine list highlights regional producers across sparkling, white, rosé and red categories, while several zero-proof options ensure everyone has something interesting to sip.
By the time dessert menus arrived, we simply could not continue. That may have been our only mistake. Options include an Earl Grey crème brûlée, a roasted berry and pinot noir sorbet, a cherry tart with vanilla custard, and perhaps most temptingly, a maple bacon cheesecake topped with Basil Hayden bourbon bacon caramel and candied bacon. These are not afterthought desserts. They are ambitious, creative finales worthy of saving room for.
Rosemary and Fox succeeds because it gets the details right. The food is excellent. The service is warm and attentive. The atmosphere feels elevated without becoming intimidating. Most importantly, it reflects the personality and passion of a chef who genuinely loves what he does.
I have been a fan of Chef Josh Podwils’ cooking for years, and Rosemary and Fox feels like the culmination of that journey. Bend has no shortage of restaurants, but this one feels different. Make a reservation if you can. Walk-ins are welcome on the patio during Happy Hour, but those seats disappear quickly. Judging by our experience, there is a very good reason why.
Rosemary and Fox
Tue-Sat 4-9pm
750 NW Lava Rd. #139, Bend
rosemaryandfox.com
458-343-7055
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