"Located in the Sunriver Resort Lodge, this family-friendly restaurant is the place to knock back Shigoku oysters with elderberry mignonette while watching the mountain country sunset. Although casual, it’s easy to forget there are no white tablecloths when cutting into a 40-day dry-aged Tomahawk or 10 ounce Wagyu hanger steak from Snake River farms. Various butters and sauces are available, but enjoy the steak as it comes— with a sprinkle of Jacobsen salt flakes. The perfect side to pair with any cut of meat is rainbow carrots drizzled with fermented honey that sweetens a refreshing fromage blanc and chimichurri." - Barb Gonzalez