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I’ve been dreaming about the next time I can go to Ken’s Artisan Pizza for at least the last 15 years, so it feels odd now to be naming it the Rookie of the Year. But many will already know that those two things can co-exist, because Ken’s has been a world-renowned pizzeria in east Portland since the original owner Ken Forkish opened it in 2006. In 2022, Forkish sold the pizza place to Peter Kost, who last year endeavored to bring another location to Bend. Hence, Ken’s can be both new and old; much like it can also be both a weekday staple and a bona fide date night destination.
Walking into the space on NW Bond Street, it’s not hard to see the effort that went into making the Bend version of Ken’s a stunner. Tall ceilings, old-world style plaster walls and the dome of a gigantic custom-made oven offer plenty in the way of vibes.
Credit: Alyson BrownCredit: Alyson BrownCredit: Alyson BrownCredit: Alyson Brown
But of course, it’s what comes out of that oven that is earning this Bend newcomer our Rookie of the Year status in the Source’s 2026 Restaurant Guide. It’s tough to wrap my head around the fact that these Neapolitan-style pizzas, so expertly done, can go from raw dough to baked perfection in less than two minutes, but that’s exactly what happens to the pizzas entering and swiftly exiting that dome. Crusts come out bubbly and blackish at the edges, made from a slow-fermented sourdough and topped with a host of flavorful combinations — from the mainstays such as the Fennel Sausage & Onions and the Soppressata (with its spicy calabrese salami) to the Cavolini, featuring shaved brussels, balsamic, chili crisp and at least three cheeses.
Those who saw the Bend Ken’s space when it was a nightclub may have some idea of the overhaul the place underwent to turn it into the snazzy, yet invitingly casual restaurant it is today.
At the Bend location, open, after much ado, in February 2025, the pizzas share the limelight with the “top of the menu,” says owner Kost.
“The biggest thing that I see that’s different between Bend and Portland is that we sell more starters, in terms of salads and whatever vegetables we’re serving — wood fired vegetables and whatever starters we’re doing,” he said. But at least some of that may be on account of Portland diners’ longstanding habits; as Kost puts it, “the tradition in Portland where for many years, the top of the menu was smaller. We expanded that over the last four years.”
Those who saw the Bend Ken’s space when it was a nightclub may have some idea of the overhaul the place underwent to turn it into the snazzy, yet invitingly casual restaurant it is today, but that’s just part of the story. Four staff members, not including Kost, moved to Bend from the Portland location to get it set up and ensure the Ken’s standard was upheld. Permitting delays set the opening back a few months, Kost said, which only added to the anticipation for both diners and staff. But even with the reputation that Ken’s had already earned in the Rose City, Kost said he was prepared for the restaurant to have to earn its reputation in a new city, hundreds of miles from the mother ship.
“Even though there’s ties to Portland, we just needed to temper that [excitement] and be OK with the fact that it may not be packed at the beginning. If we do our thing and do it the way we know how to do it, it’ll build,” Kost said of his thinking at the time. “At a time where I was feeling kind of beaten down, we opened and there was the line. There’s been a line every day, so that was a joy to see.”
A year-plus into opening, diners will still find lines out the door, especially at busier times. But those who crave Ken’s will find a way. Hint: If you’re a latecomer like me, who always seems to miss the weekday dinner hours of Bend’s elsewhere dining scene, there’s likely still a bar stool available for you here. Enjoy a cocktail, and soak up the scene. When it’s your turn for pizza, your pie will be cooked to perfection in two minutes or less.
Ken's Artisan Pizza Mon, Wed, Thu 5-9pm, Fri-Sat 5-10pm, Sun 4:30-9pm 1033 NW Bond St., Bend kensartisan.com
Nicole Vulcan became Editor of the Source in 2016 and was promoted to Editor in Chief in 2024, managing the Editorial Board and the news team's many investigative projects. She's also at work on her debut...
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