There’s something fitting about a restaurant called Coorie, a Scottish word that means to nestle in or take shelter. Tetherow Resort’s new signature restaurant invites diners to do exactly that — settling into a warm, refined space with calming views of the golf course and the Cascades while enjoying a menu that takes fine dining seriously without taking itself too seriously.
Formerly home to Solomon’s, the reimagined restaurant is both sophisticated and genuinely welcoming. Natural materials, mountain light and open sightlines create an atmosphere that feels polished but relaxed. The restaurant is relatively small, yet somehow spacious, and the views are lovely. Once the room filled up, it did get a bit loud, but the overall vibe remained cozy and inviting. It’s the sort of place that seems tailor-made for an anniversary, birthday or other celebratory dinner, or simply an upscale date night when you want to take your time and linger over a fine meal.
At the helm is Executive Chef Tanner Hansen, a classically trained chef whose cooking is rooted in bold seasonal flavors and thoughtful ingredients, with global techniques influencing the menu. Whenever possible, Coorie sources from local farms, ranches, fisheries and purveyors. The result is a menu that feels indulgent, yes, but also surprisingly light, creative and seasonal.
My dining partner and I arrived early on a recent Saturday evening, which gave us plenty of time to settle in with cocktails and take in the view. The cocktail menu ranges from a Marionberry Spritz made with vodka, marionberry rosemary cordial, Lillet Blanc and fresh lemon to a Snap Pea Gimlet featuring gin, house-made snap pea syrup and lemon juice.
I went for the Red Rooster, made with blanco tequila and red bell pepper agave nectar. I admit I was skeptical about drinking a red bell pepper, but the cocktail was light, refreshing and incredibly flavorful. My dining partner stuck with his usual Old Fashioned, which was expertly made.
The starters are where the kitchen’s creativity really begins to show. Options include a vibrant beet carpaccio with burrata, pistachio butter, stone fruit and granola, a Rainshadow Farms spring roll with baby gems, pickled vegetables and house peanut sauce, a panzanella salad, a grilled cauliflower elote, a Hudson Valley foie gras ganache and Hamachi Crudo.
The Hamachi was my choice and it was fabulous. Yellowtail was paired with red radish, jalapeno, orange supremes and tamari mignonette, along with marinated cucumbers, dill, cilantro and lime zest. It was a beautiful dish, bright and fresh with plenty of flavor without being heavy. My dining partner ordered the Beet Carpaccio — yes, beets — which was equally pretty and delicious. Both starters were light enough to leave us plenty of room for what came next.
The entree menu includes several options beyond the Butcher’s Block selection of steaks. There is the Foragers Short Rib Pave with locally foraged mushrooms, Yukon Gold potato pave and Parmesan whip, as well as Local Foraged Herb Pesto Pappardelle, Local Mushroom Vol au Vent with English pea mascarpone mousse and crispy leeks, a wine braised duck with Bing cherry chutney and Pacific Northwest line-caught halibut with tropical salsa and avocado green goddess.
Then there are the steaks, ranging from Japanese Wagyu New York Strip to Cedar River Farms Tomahawk Ribeye. There’s also a bavette with chimichurri and a Snake River Farms Filet served with braised bok choy, shishito peppers, radish kimchi and XO bordelaise.
I opted for the short rib, which our server said was currently one of the most popular dishes and one of her favorites. The short rib was tender enough to fall apart at the slightest touch, and the mushrooms and potato were deeply flavorful and satisfying. My dining partner ordered the filet, which arrived cooked perfectly to the requested medium well. The bordelaise was velvety and packed with flavor, although just a touch saltier than I would have preferred.
And then came dessert, or rather, desserts. The menu was too tempting to choose just one, so we ordered three. The Vanilla Coconut Panna Cotta with Oregon marionberry and yuzu honey gelee was a natural choice for a coconut lover like myself. The panna cotta was creamy and smooth with plenty of coconut flavor.
The Espresso Entremet was more elaborate, with layers of espresso custard, dark chocolate ganache and white chocolate mousse with caramel sauce and almond brittle. It was refined and multi-layered, offering a wonderful mix of textures and plenty of chocolate. Two thumbs up.
But the Butterscotch Budino stole the show. Budino is an Italian pudding or custard, and this version was silky, thick and velvety, with Macallan 10-year butterscotch, dark chocolate and salted caramel. Rich with eggs and cream, it was absolutely luscious. Our server had promised it was amazing, and she was not wrong.
Coorie is not an inexpensive night out. Cocktails start at $17, starters range from $16 to $25, and entrees run from $28 for the pappardelle to $145 for the Tomahawk Ribeye. The filet was $68, while the $46 short rib felt like a relative bargain. Desserts hover around $15.
An extensive wine list includes glass pours and bottles spanning sparkling wines, rosés, whites, Pinot Noirs and reds from around the world. With the views, polished service and thoughtful food, Coorie delivers an experience that feels special without feeling stuffy.
It will not be a cheap night, but it will be a beautiful one. And sometimes that’s exactly what you want from dinner.
Coorie at Tetherow
61240 Skyline Ranch Road, Bend
Wed-Sat 5-8pm
tetherow.com
IG:tetherowresort
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