If you’re in Bend and looking for a top-tier dining experience, Bos Taurus is one of Central Oregon’s Best steakhouses. If you are here on a Tuesday, you are in for a treat. Bos Taurus has crafted a Tuesday Pairing Menu that is not to be missed. Known for its high-end steaks and attention to detail, this downtown Bend steakhouse truly delivered an impressive culinary journey from start to finish with unmatched service, thoughtful dishes, and an experienced culinary team that will dazzle you with every plate.

As you open the door and walk into Bos Taurus you are immediately taken by the attention to detail and the breathtaking appearance. The glass wall of wine bottles that separates the kitchen from the dining room is stunning and when you look on the wall you see a large polyptych image of the restaurant name sake hanging large and proud overlooking the dining room. The lighting, carefully placed at different levels cast light at a perfect distance for the best dining experience.

Our evening at Bos Taurus began with warm popovers served with butter infused with honey and Hawaiian lava sea salt. These popovers were light and airy, while the honey and sea salt butter added the perfect balance of sweetness and salty goodness. It was an excellent first bite that set a high bar for the rest of the evening.

The first bite followed: a delightful take on the traditional tortilla español (Spanish omelette). This rich, comforting egg bake featured layers of caramelized onions and potatoes, all served in a beautiful glass. A classic dish elevated with precision, it was a satisfying and flavorful way to begin the meal.

Next, we were treated to the Ahi & Hamachi Duo, paired with the 2019 Robert Weil Riesling. This course was a delicate balance of flavors, featuring passion fruit nam jim jaew, burnt avocado, Jimmy Nardello peppers, coconut crumble, and shiso. The Riesling’s crisp acidity cut through the richness of the fish and tropical notes, creating perfect harmony. The burnt avocado and coconut crumble added a smoky, nutty contrast that made this dish truly stand out.

For the third course, we enjoyed a Compressed Caesar Salad with sourdough croutons, lemon, Grana Padano, and Caesar dressing. The Grana Padano, a rich, nutty Italian cheese, added an indulgent layer of flavor that worked beautifully with the fresh lemon and crunchy croutons. Paired with the 2023 Matanzas Creek Sauvignon Blanc from Sonoma, California, the wine’s bright acidity elevated the freshness of the salad.

Before the main course, we were served a refreshing Apple Granita with Espelette, a perfect palate cleanser. The icy texture of the granita, paired with the mild heat from the espelette pepper, created a balanced and unique flavor experience that prepared our palates for what was to come.

For the main course, we opted to try both the steak and seafood offerings. First up was the Sanchoku Bavette, an Australian Wagyu hybrid steak, served with rapini, charred purple onion, and sauce choron. The steak was incredibly tender and cooked to perfection, with its rich, juicy flavor enhanced by the sauce choron, a creamy, tomato-infused béarnaise sauce. Paired with the 2018 Soléna Cabernet Sauvignon from Red Mountain, Washington, the dark fruit notes and tannins of the wine beautifully complemented the richness of the beef.

We also tried the Swordfish Au Poivre, which was equally impressive. Served with melted tomatoes, wilted spinach, and green peppercorn jus, the swordfish was perfectly grilled to a medium, tender, and full of flavor. The 2022 Lingua Franca Chardonnay from Eola-Amity Hills in Oregon was a brilliant pairing, with its crisp and clean flavors balancing the richness of the fish and peppercorn jus.

To finish the evening, we indulged in a beautifully crafted Chefs take on a Banana Cream Pie. This dessert was a masterclass in textures and flavors, featuring banana custard, brûléed banana, fermented banana peel toffee, and Chantilly cream. Every bite was a sweet, creamy delight, with the banana’s natural sweetness elevated by the rich brûlée and the depth of flavor from the fermented banana peel. Paired with the 2015 Fèlsina Vin Santo from Chianti, the wine’s caramel and dried fruit notes enhanced the dessert’s toffee and cream elements, making it an unforgettable final course.

Of course, no dinner at Bos Taurus would be complete without trying their signature cocktails. We started with the Peach Dreams (are made of these), a fruity and refreshing cocktail with a perfect balance of sweetness and acidity. The peach flavor was bright and not overly sweet, making it a delightful complement to the rich courses. However, the real showstopper of the night was the Smoked Bos Manhattan. Delivered in a corked, smoke-filled bottle, we could adjust the level of smokiness to our liking. Poured over a single square ice cube, it was one of the best Manhattans we’ve ever had—smooth, rich, and perfectly balanced with just the right touch of smokiness. The presentation alone was a conversation piece, but the taste made it truly exceptional.

Bos Taurus delivered an unforgettable dining experience with their Tuesday Pairing Menu. From the impeccable service to the thoughtfully curated dishes and expertly paired wines, every detail was executed to perfection. Whether you’re a steak lover or a seafood enthusiast, this menu has something for everyone, and the wine pairings take the flavors to another level. If you’re in Bend, make sure to reserve your spot soon—this special Tuesday Pairing Menu is only available for a few more months, so don’t miss out!

Want to get a closer look at our evening? Head over to our Instagram for a video recap of our full experience at Bos Taurus