Thursday, February 4, 2021 • The buLLeTIN
GO! MAGAZINE • PAGE 13
FOOD
TRUCKS
& CARTS
p.14
bendbulletin.com/goeat
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The next governor’s announcement about
the possible reopening of dining indoors is
Tuesday. If allowed to open, there may be
more dine-in opportunities. Some restaura-
teurs have expressed that they will finalize
plans after the announcement. Still, several
restaurants in Central Oregon are offering
specials to share with your special someone
with the expectation that circumstances will
remain unchanged. As it stands now, you can
have a unique or romantic dinner on Valen-
tine’s Day. Grab a blanket to eat outside or
pull out the candles and china at home and
create your own intimate evening.
Dining out for Valentine’s Day
With limited outdoor seating, it may be
hard to get a reservation for Valentine’s Day.
Check with your favorite restaurant for
availability. Some places are serving a Val-
entine’s Day menu all weekend. As this is
a partial list based on current plans, check
online or contact the restaurant for further
information.
Jackalope (750 NW Lava Road, Bend,
541-318-8435)
Jackalope’s new courtyard setup makes
eating outside every bit as romantic as a cor-
ner table indoors.
Their patio has been transformed for ro-
mance and safety. Twinkling little red lights
adorn the many potted trees in the court-
yard. Three large tents that seat up to 6 peo-
ple in a party separate the diners from those
eating at small fire tables. Those seated at
fire tables can adjust the flame to make it as
warm as they need. Additional decorative
fire tables warm the areas between the tents.
The result is a lovely, romantic setting.
Owners Tim and Kathy Garling take
health safety very seriously. After each group
leaves a tent, the walls, tables, chairs, wine
books, guest checks and pens are wiped
down with one of the most powerful antimi-
crobial disinfectants.
While any dining experience at Jackalope
can be a special occasion, the Valentine’s
Day menu has a few special dishes:
Chef’s Ribollita Soup: This traditional
soup is a staple of the Tuscan countryside,
ribollita means reboiled. It is loaded with
leafy green vegetables, cannellini beans, and
bread for an almost creamy texture.
Roasted Marrow Bone: (Dine-in only)
served with Italian salsa verde and grilled
artisanal bread.
Wagyu New York Steak Neptune:
10-ounce, ultra-premium Wagyu New York
steak with two wild-caught extra-colossal,
lemon-butter broiled prawns, fresh aspar-
Chandelier heaters warm Kimberly and
Isaiah Geise for their dinner at 900 Wall.
agus, classic bearnaise sauce and creamy
mashed potatoes
Sea Scallops with Shitake Mushroom Ri-
sotto: golden-crusted, wild-harvested tender
and sweet scallops served atop Meyer lemon
and shitake mushroom risotto.
Paleron de boeuf au Vin Rouge: Paleron
is a very beefy shoulder cut that’s perfect for
braising in red wine in this classic French
country dish, served with roasted vegeta-
bles, mashed potatoes, oven-dried tomato
and natural sauce.
South Bend Bistro (57080 Abbot Drive,
Sunriver, 541- 593-3881, southbendbistro.
com)
Another Romantic outdoor dining ex-
perience that will be specially decorated for
Valentine’s Day is the South Bend Bistro in
Sunriver.
The Valentine’s Day special includes a 30-
oz Cedar River Farms bone-in Tomahawk
Rib Eye, served with Garlic Yukon Smashed
potatoes with a choice of French herb com-
pound butter or a bourbon rosemary and
mushroom cream sauce; choice of sauteed
French green beans or asparagus. The steak
may be ordered rare, medium-rare, or me-
dium ($120 for two).
Please contact the restaurant to determine
if takeout will be available and whether the
special will be available on Valentine’s Day
only or for the whole weekend.
Washington Dining and Cocktails/Drake
(900 NW Mount Washington Drive, 541-
640-8257, https://qrcodes.pro/wUL4uf)
$75 per person
Wine pairing options available.
The Table d’hôte menu ($75 per person)
includes choices of a starter: Big Eye Tuna
Carpaccio with pickled beets, cara cara or-
ange, taggiasca olive, citrus-beet emulsion
and rosemary crackers, or Seared Foie Gras
with potato rosti, cipollini onion, truffled
bordelaise, red onion marmalade; entrees:
RR Ranch Prime New York with charred
romaine dressed with bagna cauda, aligot
potatoes, pickled onion and sultana relish
or Seared Dayboat Scallops with beet and
bacon hash, black lentils horseradish, red
wine braised leeks and watercress; dessert:
Frangelico Scented Dark Chocolate Budino
with candied orange, Chantilly and hazel-
nut, or Sticky Toffee Pudding.
Other restaurants that will likely have a
special menu include Five Fusion, 900 Wall,
and Solomon’s at Tetherow.
If indoor dining is allowed, Lemon Tree
will offer a dinner indoors on Feb. 13, but
the details will not be revealed until next
week’s governor’s announcement.
Valentine’s Day dinner specials
Pine Tavern Restaurant (967 NW Brooks,
Bend, 541-382-5581, pinetavern.com)
Entrees include Beef Filet Bordelaise (red
wine mushroom demi-glace), Slow Roasted
Angus Prime Rib, Dungeness Crab &
Shrimp Stuffed Salmon and Cajun Seafood
Linguine.
Call for pricing. Outdoor dining is avail-
able.
Zydeco Kitchen & Cocktails (919 NW
Bond St., Bend, 541-312-2899)
While there won’t be a lot of Valentine’s
decorations, diners will have a rose on their
table and a choice of: Slow-Roasted Prime
Rib, Blackened jumbo shrimp with saffron
risotto, or lobster and Dungeness crab cakes.
Limited outdoor dining, available for
takeout.
Bethlyn’s Global Fusion (1075 NW New-
port Ave., Bend, 541-617-0513, bethlyns-
globalfusion.com)
First course: Vegan Miso-Tahini Squash
Soup with glazed citrus sesame tofu, mi-
crogreens and Thai basil oil, or Lobster
Bisque with crab poblano corn mousse, mi-
crogreens and tossed with basil oil; second
course: Mixed Local Green and Roasted
Pear Beet Salad with spiced roasted beets,
roasted pears, pomegranate kombucha
current dressing, goat cheese and candied
nuts; main course: Vegan Wild Mushroom
Cannelloni with truffle cream, fried Leeks,
braised Endive, butter beans and basil or
Crab Cake Lasagna with Béchamel sauce,
soft mozzarella, leek, topped with crab cake,
and saffron cream; dessert: Valentine’s
Dessert Board (vegan or regular), includes
chocolate truffles, chocolate-covered straw-
berries, chocolate-covered pom moms,
heart-shaped iced cookies and cheesecake.
Takeout only unless indoor restrictions are
lifted. Weather permitting, patio seating may
be available. Vegan or regular Valentine’s
dinner options ($60 each $120 for two).
Trattoria Sbandati (1444 NW College
Way, Bend, 541-306-6825, trattoriasbandati.
square.site)
The intimate Italian restaurant is offering
a Prix fix meal.
Shaved fennel and grilled shrimp salad,
housemade pasta with Dungeness crab
Cream (cook at home), braised short ribs
with polenta and profiterole with chocolate.
A list of wines is also available.
Meals are $85 per person plus 20% gratu-
ity; pickup is 4:30 to 6:30 p.m. Feb. 14.
Cypress Southern Kitchen (212 NE Re-
vere Ave., Bend, cypresssouthernkitchen@
gmail.com, cypresskitchen.com)
As I mentioned in my Ghost Kitchen arti-
cle, Cypress will offer a Wine Pairing Menu
together with Va Piano Winery.
Starters: Crab Bisque or Cypress Wedge
Salad with Rogue Valley Smokey Blue dress-
ing; main course: braised short ribs with
pomme puree and crisp haircut verts with
garlic and shallot; dessert: coconut pecan
pie or flourless chocolate cake.
Orders must be placed by Feb. 11 online
or via email.
e e
Reporter: barb@barbgonzalezphotography.com