THURSDAY, FEBRUARY 18, 2021 • THE BULLETIN GO! MAGAZINE • PAGE 13 FOOD TRUCKS & CARTS p.14 bendbulletin.com/goeat Continued from previous page 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