Restaurant Guide
Posted inSpecial Issues & Guides

Baking the Magic: The making of the Source Weekly’s 2021 Restaurant Guide cover ▶ [with video]

The creative force behind our cookie cover shows us how it got done
by The Source Staff

The Source Weekly’s 2021 Restaurant Guide is graced with a super-cool cover made from real-life cookies crafted by Just Around the Bend Cookies, a Bend-based small business. In this video, Kathie Reid-Bevington talks about how she made the magic happen. Thanks to Just Around the Bend Cookies for this fun and creative collaboration! WATCH: The […]

Posted inSpecial Issues & Guides

On the Menu: Farm to Table

The Source Staff

The High Desert Food & Farm Alliance works to connect farmers and consumers. Its mission is to support a community based food system in Central Oregon to increase access to fresh healthy food, support sustainable farmland use, and foster relationships among farmers and consumers in Deschutes, Crook, and Jefferson counties. “The overall goal is to create […]

Posted inSpecial Issues & Guides

On the Menu: Opportunity

The Source Staff

Running a restaurant involves working very long hours, but some restaurant owners still find time for community involvement, creating opportunities by donating time, food, space and resources to organizations that provide training and scholarships to students. Lillian Chu, owner of Bend’s 5 Fusion and Sushi Bar prioritizes giving back to the community. The 5 Fusion […]

Posted inSpecial Issues & Guides

One the Menu: Zero Waste

The Source Staff

In Bend, many restaurants, coffee shops, food carts and breweries voluntarily compost food waste to share with local farms or companies that make fertilizer. Compost turns organic material into a soil conditioner that improves soil fertility, aeration and the soil’s water-holding capacity. Composting helps each restaurant significantly reduce the garbage it produces each day. The […]

Posted inSpecial Issues & Guides

Rookie of the Year

Chi Chinese & Sushi Bar
Sherron Lumley

Di Long and her husband David Cho are the chefs for Chi Chinese & Sushi Bar, which Long describes as traditional Chinese with a modern twist. “Chi means positive energy,” she says. The restaurant, which opened in May of 2015, is the Source Weekly’s pick for Rookie of the Year. Though the restaurant may be […]

Posted inSpecial Issues & Guides

Restaurant of the Year

Stick a Spork in it
Angela Moore

Congratulations to Spork! An eatery that was once on wheels has been in its permanent home on Newport Avenue, since June 2013. With new renovations finished in November, 675 square feet were added to the dining room. Spork is now pleased to be able to feed so much of Bend and is even a must-stop […]

Posted inSpecial Issues & Guides

Readers’ Choice

The People Have Spoken: Barrio
Avatar photo Jared Rasic

Barrio is the People’s Choice champion for a good reason. The consistency and deliciousness of its food has always seemed a bit effortless. Not that the staff aren’t working their tails off, but they never let you see them sweat. Chef/owner Steven Draheim and crew have taken Barrio from a food cart, to a small […]

Posted inSpecial Issues & Guides

Trending: Pickled Foods

Jeff Hunt, Executive Chef & Co-owner
Allison Miles

Jeff Hunt, Spork’s executive chef and co-owner, has a love for all things pickled. “We love pickles of all types at the restaurant,” affirms Hunt—and with a primary focus on fermented pickles, quick pickles, and vinegar pickles, that love is evident throughout the flavorful dishes on Spork’s menu. Korean-style fermented pickles, known as kimchi, commonly […]

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