City Beat: Candidates, Jobs, and Flags

As of late, Bend is becoming known as a food destination. It wasn’t always that way.
When I first moved here in 1996, eating out was a rare event. I was working for peanuts, just like everyone else I knew. And there were only a few good places to go. Deschutes Brewery and Bend Brewing Company were always a good bet, and my husband liked Dude’s Night at McKenzie’s, where he could grab a cheap burger and beers with the guys, or indulge in Bend’s only salad bar. Ethnic food was even more challenging. We could get decent Thai at Toomie’s, or basic Italian at Giuseppe’s. But even good Mexican food was hard to come by in those days – never mind Indian, Spanish or Ethiopian.
So potluck dinner parties became the default dining option among our 20-something crowd. Nary a week went by that we didn’t bring “something to grill and something to share” to one friend or another’s Westside hovel.

As of late, Bend is becoming known as a food destination. It wasn't always that way.
When I first moved here in 1996, eating out was a rare event. I was working for peanuts, just like everyone else I knew. And there were only a few good places to go. Deschutes Brewery and Bend Brewing Company were always a good bet, and my husband liked Dude's Night at McKenzie's, where he could grab a cheap burger and beers with the guys, or indulge in Bend's only salad bar. Ethnic food was even more challenging. We could get decent Thai at Toomie's, or basic Italian at Giuseppe's. But even good Mexican food was hard to come by in those days - never mind Indian, Spanish or Ethiopian.
So potluck dinner parties became the default dining option among our 20-something crowd. Nary a week went by that we didn't bring "something to grill and something to share" to one friend or another's Westside hovel.

Typhoon! with a twist at RestobarBo and Steven Kline continue to expand their Asian restaurant empire throughout the Northwest with the opening of Bo Restobar in downtown Bend. The restaurant/bar is located just a few paces from their other new restaurant, Thypoon!, in the Franklin Crossing building.
While Typhoon! has a vast menu of traditional – and not so traditional – Thai dishes, Chef Kline bills Bo Restobar, as more of an “artisitc approach” to Asian foods, blending Korean, Chinese, Japanese and Vietnamese dishes, and tossing in some choice Thai recipes for good measure.
Keeping with the Klines’ honed sense of interior space and clean, atmospheric décor, Bo Restobar greets diners with lots of glass, a sleek bar and a wall-sized fountain. Tropical floating flowers adorn the tables and stylized portraits of Chef Kline grace the walls.