If you’ve lived in Bend for any number of years, there are a few things that remain true no matter how much changes: 1) people forget how to cold-weather drive after the first snowfall, 2) Pilot Butte is going to catch fire on July 4th and 3) Anna and Chris Hall genuinely care about this community. Anna Hall’s work created the G.O.A.T. noodle shop 123 Ramen and the delectable Root Cellar and helped Bend lean into genuinely handmade food crafted with patience, expertise and community-forward practices of sourcing and hiring. With the pair having now taken ownership of Old Bend staple Jackson’s Corner, there’s an even more palpable sense of them building something community-defining.
Opening in 2008 in the historic Delaware Grocery and Ice House building, Jackson’s Corner struck a lovely balance of serving fresh, delicious food and combining that with grocery staples, gourmet coffee, sustainable, local food sourcing and a strong sense of community that can get lost as Bend continues to grow. Under the stewardship of original owners Jay Junkin and Parker Vaughan, the Corner became not only a bustling restaurant, but a mainstay for locals needing a reminder of the old Bend we sometimes miss.
Imagine my whiplash, when the panic and sadness I felt when it was announced that Jackson’s Corner was for sale, quickly reverted to joy when it was announced that Anna and Chris were the new owners. I immediately knew, with these two leading with their hearts as they always do, that not only would the Corner thrive under their expert touch, but that it could very well achieve something completely new in terms of the cuisine and attention to community.
“We’ve been customers since the beginning and always felt a connection to its values, vendors, and community,” says Anna Hall. “Those shared relationships and parallels aligned closely with our other ventures. We were actually in the early stages of planning a new, somewhat similar restaurant concept when Jackson’s Corner went up for sale. It felt like it was meant to be, so we changed course.”
I went to Jackson’s for Sunday brunch which I (sadly) haven’t done in years. Over a leisurely hour and a half, I stuffed myself to bursting and regret absolutely nothing. The first thing I noticed was a bustling atmosphere that was quite busy without being overwhelming or too loud — instead just feeling like a well-traveled neighborhood cafe that everyone is rediscovering how much they love. It immediately reminded me of small-town Bend and that feeling of everyone in the know enjoying brunch together as a community.
I realized that the Halls had no interest in turning Jackson’s Corner into something new and more reflective of the new, post-Covid Bend. In fact, what they’ve done strikes me more as preservation. The space is still warm and cozy, the menu is elevated comfort food without remotely being pretentious or pandering and the coffee (from the great Still Vibrato) is flawlessly crafted.
“The Corner has always been an evolution,” says Anna Hall. “The core values remain constant, but the concept and menu have always changed with the seasons and years. We see this as just the next chapter in a long-established story. It’s the same at its heart, but there’s plenty of room for fresh ideas—and we love bringing back some old favorites, too.”
I managed to try several of the specials, all of which stunned with their deliciousness, but somehow all in different ways. The Pitchfork T Beef Stew was not only the perfect dish for the moment (it literally started snowing while I was eating it), but it was insanely conforting in ways I didn’t know I needed. The broth was perfect, avoiding being salt-heavy like so many other local stews, instead leaning into a light red wine and herb flavor that enhances and places the tender and perfectly prepared beef to the forefront.
Then I tried the Junkin, (named after Jay, obvs) which features two fried eggs on a bed of seasonal veggies and micro greens. The subtle simplicity of something so light and yet so hearty was lovely, with the squash and cauliflower adding a wonderful texture to the dish that was easy to fall in love with.
Next was the Jewel Box Salad, vibrantly colored and packed with local salad greens and French green lentils with golden balsamic vinaigrette, pickled red beets, pickled red onion, roasted delicata squash, goat cheese and roasted Oregon hazelnuts. As someone who misses the Root Cellar on the weekly, having Anna’s pickled onions and beets again was an absolute dream, and mixed with the subtle tang of the vinaigrette and the sweet crunch of the hazelnuts made for a salad unlike any I’ve tasted before. It’s complex and an absolutely divine concoction with maybe the best goat cheese I’ve ever tasted.
I followed this with the Chicken Tinga Breakfast Burrito with local eggs, crispy potatoes, seasonal greens, cheddar cheese wrapped in a tortilla and smothered with smokey, spicy red sauce with chicken, garnished with cilantro and crema. As a breakfast burrito fanatic, this might have been the showstopper for me. Look, it’s such a simple thing, but when a restaurant really, really nails eggs…it means something. It means they give a shit about every detail and ingredient coming out of that kitchen and that means that you can trust them with your hard-earned money and precious time. When I say these eggs were perfect, I really mean it — soft, sweet and flawlessly scrambled. They enhanced the amazing Tinga that doesn’t lean too much into the chipotle spices, instead balancing smoky, spicy and sweet in a deliciously delicate dance.
If you’re in need of an adult beverage, the Sparkle Pony (with Rhubarb cordial, gold glitter and Prosecco) was a glittering explosion of warmth and flavor. For the N/A fans, the Hibiscus Sangria (with cinnamon and orange) was a perfect sweet treat that set me up perfectly for Elwood’s Donut Holes (with orange-rosemary butterscotch). Just…eat these. You don’t need me to describe decadence.
Long story slightly less long: Jackson’s Corner and Bend itself are in good hands. They care about this community. They care about their neighborhood and their staff and their customers. When I asked Anna Hall what she hopes people feel from a meal at Jackson’s Corner, she described exactly what I was feeling as I drove away: “We want you to feel cozy and taken care of—like you’re in a family home. Casual, comfortable, and chill, but with a giant brick oven, handmade pasta, an enormous beverage selection, a built-in bakery, and more. It’s the kind of place where you can truly relax and enjoy something special.”
This article appears in Source Weekly November 21, 2024.
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