Thursday, March 25, 2021 • ThE BuLLETIN
GO! MAGAZINE • PAGE 13
FOOD
TRUCKS
& CARTS
p.14
bendbulletin.com/goeat
Spinach salad with balsamic vinaigrette dressing.
Continued from previous page
curated an eclectic collection of 20 taps at
the Bend eatery.
The menu is basic, with only a few main
course categories — pizza, burgers, and
wings. The signature combo pizzas are of-
fered in four sizes, starting at four slices for
$13 to an extra-large pie with sixteen slices
for $30. You can also create your own pizza
with a variety of toppings, sauces, meats and
vegetables.
We tried the Luau pizza. It is similar to
the Maui Zowie pizza that I used to get at
Round Table. Yes, it has pineapple along
with ham, bacon crumbles, tomato chunks
and red and green onions. Deschutes Junc-
tion’s Polynesian sauce has a bit more zing,
though it’s not too spicy. Their pizza dough
is a mixture of fresh-made and day-old aged
dough that results in a crust that can hold
up to many toppings without drooping or
collapsing. The edges were thick and chewy,
and the center was crunchy. It was an excel-
lent consistency.
Our first meal was deliv-
ered from the Bend
store. We had wings, Fat, juicy Mushroom
a burger and a side
Burger for dine-in
salad. There are seven with sweet potato
fries.
sauces/preparations
of wings — buffalo,
barbecue, mango haba-
nero, Polynesian, garlic
parmesan, lemon pep-
per or perfectly plain. We
chose a 12-piece mix and
match, half had mango haba-
nero and half were buffalo. The
chicken was tender and moist. The
mango habanero sauce had a little heat, but
I could not taste the mango. It was a good
flavor nonetheless. The buffalo wings were
very mild and messy. Their sauce was tangy
on the tongue. We would definitely order
the wings again.
We had a side spinach salad. It was pri-
marily fresh, though the red onions were a
little past their prime with a strong flavor.
The salad was topped with grape
tomatoes and came with sun-
flower seeds. I chose the
mild balsamic vinaigrette,
which was an excellent
complement to the spin-
ach.
Our first meal also in-
cluded a cheeseburger. It
was not a great experience,
and I blame it on how long
it was between when it was
cooked and when it was deliv-
ered. We chose a Classic Burger
with cheese and bacon. The half-pound
grilled burger and cheddar cheese were dry
and overdone. Bacon bits were piled atop the
meat that was served on a thick brioche bun.
Fresh lettuce, tomato and onion were served
on the side. I had to give it another try while
eating at the restaurant.
I went to the Redmond location for my
second meal. I opted to eat the burger hot
and straight from the kitchen. This time,
The Redmond location serves a selection
of local Redmond beers. Corey Howland
calls the beers an “ode to Redmond,”
including Wild Ride and Three Creeks.
I had the Mushroom Swiss Burger with
melted Swiss cheese and grilled mushrooms.
I also requested the burger be cooked me-
dium. It made all the difference. The meat
was thick and juicy, and the Tillamook Swiss
cheese had more flavor, but there were only
a few mushrooms. The bun was a bit slip-
pery, glistening from butter. The accompa-
nying sweet potato fries were thick enough
to be creamy inside with a crunchy exterior.
This was a tasty burger and fries combo.
Deschutes Junction may have to wait be-
fore it can reach its goal of a nostalgic pizza
parlor experience. Until then, the food and
casual atmosphere are inviting and tasty
enough for a return visit.
e e
Reporter: barb@barbgonzalezphotography.com