Located off Century Boulevard in El Sancho’s Super Secret Side Street Saloon, this Nikkei pop-up — a cuisine born in Peru and authored by Japanese immigrants there — should not be a secret. Sushi chef Ian Skomski and Marcus Mitchell, whose specializes in Peruvian cuisine, collaborate on dishes like salmon tartare with flash-fried rice paper or poke nachos on fried wontons. The cucumber-based aguachile or seared tuna are light but multi-dimensional; other dishes are pure comfort food, like the lomo saltado, a Peruvian stir-fried steak with potato wedges, tomatoes, and onions. Go soon and go often, as the pop-up is scheduled to end in March.

SEA doesn’t refer to seafood; it is an acronym for Southeast Asian. But this spot isn’t without its shellfish: When Thailand-born Pattaraporn “Patta” Lorwatcharasophon first moved to the U.S. with her husband, Kim, they noticed there weren’t traditional crab houses on the Oregon Coast, leading them to open one in Seaside. Now, the couple has opened a location in Bend (and soon in Portland and Seattle). Her infectious enthusiasm for Thai spices, paired with Cajun-style boils and fresh seafood, spills over, creating a party-like atmosphere where bib-sporting friends eat crab by the pound with their hands. For those who aren’t in the mood for po’ boys or other Cajun entrees, the boil can be ordered with butter alone.

Prost has been in its Portland location for more than seven years; that being said, Portlanders should still stop by the new Bend location for its full restaurant and German biergarten. Chef Josh Hajostek got the inspiration for many of the restaurant’s recipes from his German grandmother, like the pork-and-beef-stuffed cabbage rolls. Offerings include the expected schnitzel, spaetzle, and bratwurst, but don’t miss the trout mullein — almond-crusted trout on smashed fingerlings with lemon caper sauce. It’s excellent with the Weihenstephaner Vitus. 

On a warm Central Oregon day, Justy’s is sure to be the place to grab a beer or cocktail, play corn hole, or pick up a sandlot volleyball game on Justy’s court. Roll-up windows create a large indoor-outdoor space in the summer, while some more relaxed customers catch the game from above while dining on fun, eclectic dishes. The totchos are a particular favorite, with creamy queso blanco, pico de gallo, and jalapeño; have them at happy hour, or try them with a fried egg for brunch. It’s also a great place to stop on the way down from the mountain, where apres-skiers warm up with bowls of Tina’s homemade chicken soup — made with dumpling-esque hand-cut noodles and a rich-bodied broth.

Rancher Butcher Chef (“RBC”), is an upscale modern take on a butcher shop and restaurant with impossibly tender dry-aged meat from partner Will von Schlegell’s ranches in Klamath Falls. Opened in August 2022 within one of the Grove buildings in Northwest Crossing, the restaurant comes from an accomplished team of restaurateurs, including Garret Peck of the Vitaly Paley empire. Jovial bartenders serve Spanish vermouth with anchovy-stuffed olives, which pairs well with Spanish octopus a la plancha, so tender that it doesn’t need more than a dollop of aioli. There are nine first-come, first-serve seats at the bar and outdoor seating in the summer; for a guaranteed seat, be sure to make a reservation. 

From Boxwood Cafe owner Eric Rudd and Rapa Nui owner Jared Schmidt, Meadowlark is a Bend Southside neighborhood restaurant and a great place to stop after a day of activities. The menu is undefinable, encompassing a wide range of cuisines and dishes, from Italian pastas and thick-crust pizzas to fish and chips. The Mediterranean meatballs are a must-order: Spanish merguez lamb meatballs sit atop a pile of couscous with piquillo pepper sauce balanced with tzatziki — the combination of flavors and delicately seasoned lamb is enough to become a repeat customer. Schmidt’s background as a bartender is evident in the excellent cocktail offerings, like the outstanding refreshing old Bajan with aged Bajan rum, herbs, Persian lime, and sparkling wine.

This sleek, black-and-grey modern Korean restaurant has the vibe of a restaurant in a much larger city, likely due to Chef Joe Kim's time at Michelin-starred big-city restaurants like the French Laundry and Alinea. Kim has been a three-time James Beard semifinalist for his creative and meticulously executed dishes, which he now brings to Bend as dishes he remembers from childhood. Throughout the meal, diners encounter multiple styles of kimchi, made with everything from fennel to apple. The restaurant’s ssam options include oli, a tender, crispy duck with red leaf lettuce, toasted seaweed, ssamjang, and a sesame leaf and roasted garlic doenjang. The restaurant also offers a tasting menu, in addition to its a la carte offerings.

While Bend casual is accepted, Lady Bird is a place diners can don their best attire at this nod to chic French elegance, with a wall of whooping cranes and gilded parrot lamps. Chef John Guernee left Drake to open his dream restaurant located in the Flatbread space in the Old Mill; there, he adopted a wood-fired oven perfect for chewy, thick-crust pizza with ingredients like fior di latte mozzarella, prosciutto, taggiasca olives, and cumin-roasted peppers. Dry-aged duck is made with huckleberry, beet, and potato millefeuille, and pomegranate seeds add tartness to the black hummus ‘en noir.’ End with a light, impossibly creamy Amaretto Tiramisu, one of the desserts created by (now closed) Foxtail Bakeshop’s talented Nickol Hayden-Cady.