Most of the time, New Year’s resolutions calling for healthier food and drink consumption require us to give up what we love and replace it with… well, the rest of this sentence is usually the reason why we give up on resolutions. It’s difficult to find alternatives that satisfyingly fill in the gaps where greasy, cheesy, breaded and boozy once lived. That is especially the case when going out to eat. But have no fear, my friends. I’m here to tell you about Crave Bend. It’s your one-stop spot for refreshing tacos, bowls, margaritas and mocktails.
Initially founded by Sandy Egge and husband Jeff Taber, Crave Bend opened in the spring of 2024. Much of the menu you see today was established at that time: a handful of healthful, fresh and deliciously fulfilling bowls and tacos. In August, however, the owners sold the restaurant to an avid fisherman who moved to Bend last year after a visit to the Deschutes lured him in and, as many visitors do, he decided to stay. The choice to buy Crave Bend was simple: It was a place where he felt comfortable grabbing a beer, taco and getting lost in a book for a few hours. Plus, the food was tasty and as healthful as what he would choose to cook for himself at home.
The entire menu is gluten-free with no refined sugars, high-fructose corn syrup or seed oils. The meats are grilled on an open flame. The flavor speaks to the validity of these claims. The Mediterranean bowl comes highly recommended for a reason; it’s a bowl of arugula, rice, hummus, cucumbers, peppers, tomatoes, feta and soft, moist lemon and tomato chicken with a vinaigrette unlike any I’ve ever tasted before. I swore to the chef that I would not reveal all of the secret ingredients in the dressing, but I will share that the cloves create a warming, full-bodied experience you do not want to miss. Give the bowl a good stir before your first bite so your mouth can experience the beautiful, complex combination of tastes in all their glory.
All bowl fillings also come in tacos, which are served on a double layer of corn tortillas and are (literally) overflowing with ingredients. The chili lime tri-tip taco features beef sourced from Childers Meat in Eugene. Served with oranges and crispy cabbage, it’s all smothered in an herbaceous chimichurri. For the vegetarians in the room, the squash and black bean tacos have a kick to them, but the spice does not overpower the sweet flavors of the saucy veggies and apple salsa. The generous portions filling these tacos are powerful enough to split your tortilla, so eat them with urgency!
The standout highlight of the menu is the blueberry salsa. That’s right, I said blueberry and salsa in the same sentence. With red peppers, pickled onions and cilantro, the blend of flavors is unique and will leave you wondering why no one else has thought of it yet. It’s chunky, it’s crisp, and it pairs perfectly with the satisfyingly warm tortilla chips it’s served with. It can also come with a guacamole that mirrors the freshness and rich flavor of its fruity counterpart.
These dishes will continue to be consistent staples on the growing menu in the months to come. There are plans to add soups, salads, wraps and sandwiches as new recipes are developed. And margaritas — lots and lots of margaritas. The aim is to have a selection of 20 different margaritas on the daily menu, with specials swapping in and out regularly.
What about the vibe? As described by the new owner: “All I really want to do is put smiles on people’s faces. Giving somebody a good drink and a good meal and an atmosphere where they feel like they can come and just hang out with their friends tends to do that.”
From a bar well on its way to offering the most extensive margarita menu in town, to a cozy couch area with board games, the ambiance offers a little smile for everyone. The goal is not to be the hippest restaurant, full of tourists, with a two-hour wait; this is the place locals come to for a desert flower margarita and a taco while waiting for a table at said trendy spot. It’s a place for skiers to warm up by the outdoor fire pit tables with a beer and a bowl of soup after a long day at Bachelor. It’s a date-night destination when one person drinks alcohol and the other doesn’t — the lemonade mocktail with jalapeño juice is a harmony of spicy, sweet and sour flavors that’ll likely result in ordering another round. It’s a place to go for a few laughs with friends, especially with the weekly open mic comedy nights every Thursday. And while Crave Bend is currently only open until 8pm, in the coming months it will become the weekend late-night spot for folks who aren’t ready to go home but want a different vibe than the dive bar scene.
So, if your resolution this year involves being more mindful about what you’re putting in your body, do yourself a favor and grab a bite at Crave Bend. Even if your resolutions don’t have anything to do with what you’re eating or drinking, go anyway. You won’t regret it.
This article appears in The Source Weekly January 9, 2025.
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