THURSDAY, FEBRUARY 18, 2021 • THE BULLETIN
GO! MAGAZINE • PAGE 13
FOOD
TRUCKS
& CARTS
p.14
bendbulletin.com/goeat
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Because of its friendly attitude toward its
customers, the Point has created a sense of
community. While I ordered takeout, the
staff’s cheerful and helpful demeanor was
inviting. The pub’s wooden nickel program
rewards their customers on return visits.
With a wooden nickel, you can get specials
on the days of the month ending in five (the
5th, 15th, and 25th). Specials vary and may
include free mac and cheese or fries and
other discounts or freebies. The fire table
outdoors may not be fully socially distanced,
but it does create an inviting atmosphere.
On Friday, Feb. 12, they can seat 25 people
indoors at spaced large wooden tables with
multiple TV screens. Certainly, the open
space would seem cozier with a buzz of peo-
ple, though it may be a while before we see
it safely.
The Point serves pub food. As my son
pointed out, “This is great food for when
you are having drinks with your friends.”
The ingredients are sourced from distrib-
utors, as you would expect for regular pub
food. Still, some of the unique and fun offer-
ings were quite tasty. After a week, I was get-
ting the craving to go back for more.
We tried various foods from an appe-
tizer to a salad, a sandwich, Burgers Extrav-
aganza, and dessert. While all of the food
could be graded a “B” or better, some items
were a hit.
The deep-fried calamari served with
rémoulade appetizer would get a bet-
ter-than-average grade. Where calamari
can be tough and chewy, the Point’s mollusk
starter was tender with few tendrils. A touch
of spice in the dipping sauce cut through the
crispy fried exterior. It would go great with
a local beer.
We moved on to a Chicken Bacon Ranch
salad. The chicken was breaded and fried
but tender. Fresh greens were mixed with
sliced black olives, shredded cheese and to-
matoes. It was fair if this is what you want.
Still, is where you see the difference between
locally sourced, quality ingredients and ba-
sic pub fare. There are so many other better
choices on the menu.
The thick, dark marble rye was my favor-
ite part of the Reuben sandwich. Corned
beef, sauerkraut, cheese and thousand is-
land dressing kept the sandwich moist and
true to its Reuben name. It was also fine and
would be well-paired with a cold beer.
Then came dessert — cue the angelic mu-
sic and filtered light beams. Fresh made to
order; the mini donuts are heaven. About a
dozen donuts rolled in cinnamon sugar are
served with chocolate and caramel dip. Soft
Mini donuts are fried fresh to order and come with chocolate and caramel dipping sauces.
and not at all greasy, these little circles of joy sounds more like a pregnancy craving (as it
are addictive. I’ve found myself fantasizing
comes with dill pickles), it wasn’t that crazy.
about eating them. It was hard to stay away
I would have preferred a bit more of the ja-
from them (for diet reasons) on our sec-
lapeño cream cheese, as it would be a
ond visit.
nice bite into the rich, creamy
We tried a couple of burg-
peanut butter flavor. There
ers from the unique Burger
wasn’t so much peanut
Extravaganza section of
butter to overpower
the menu on our sec-
the burger, and it
ond visit. The Kona
added a bit more
burger is something
moisture. I heated
I’ve seen before. It
my leftover half
has Swiss cheese,
the next day,
and sauteed mush-
which brought
rooms with a hint
out a bit more of
of teriyaki served
the peanut butter
on a brioche bun. It
flavor. I liked it.
comes with lettuce,
We ended up go-
tomato, and red onion.
ing back a third time
The burger was thick
for the doughnuts.
and meaty, though I
The Mac Daddy Patty Melt adds Mac and And because I couldn’t
might order it rarer for
resist trying the Mac
cheese and sweet caramelized onions
a juicier flavor. This is a
Daddy Patty Melt. Mac
for a great balance of flavors.
burger that would defi-
and cheese is added to
nitely bring me back.
the burger, which also
The other burger is not something you
has bacon and pepper jack cheese on grilled
see every day. Chef/co-owner David Lewis
sourdough bread. A pile of caramelized on-
created the Peanut Butter Bacon burger
ions and house-made barbecue sauce adds
just for fun and fell in love with it. While it
sweetness to the savory and the slightest
tangy bite to cut through the rich cheese,
meat and buttered bread. It is a delicious
balance of flavors.
The online menu has a vast selection of
ingredients to create your own crazy burger
combo, as well as a slew of sides, including
slaw and fries. The fries are very good—
crispy outside, creamy inside. We tried the
garlic parmesan fries with lots of garlic but
not so much to be hard to digest. The sea-
soned fries were a bit over-seasoned and
salty, but I’m sure you could request a lighter
sprinkling. And the sweet potato fries were
simply fresh, fried and tasty.
We tried a few more dishes that were fine,
but because they were “nothing to write
home about,” I thought I’d focus on those
dishes that would bring me back.
Vegans can get in on the tasty menu, too.
Ten items on the vegan menu include a
vegan Beyond burger Mac Daddy Patty Melt
with vegan mozzarella and vegan mac and
cheese.
We can look forward to the day when The
Point can be that neighborhood pub where
we can hang out with friends. Until then, we
can get a signature drink or beer and some
fun, tasty food to go.
e e
Reporter: barb@barbgonzalezphotography.com