"One of the finest central Oregon restaurants, South Bend Bistro is worth the drive to Sunriver even when staying in Bend. Chef Kelly Day has a deft hand when it comes to kitchen techniques and combining subtle flavors, concocting dishes like sea scallops with brown sugar parsnip puree and roasted quail with cremini mushrooms in bone marrow butter. Even those who don’t order chicken in restaurants will like the crispy-skinned chicken here, served with Gruyere-and-thyme au gratin potatoes. The filet mignon is tender enough to cut with a fork, topped with bourbon-mushroom cream sauce, fried onion tendrils, and contrasted with fresh microgreens." - Barb Gonzalez
Barb Gonzalez/Eater Portland
