Sunriver’s South Bend Bistro
Female Forward, French-American Dining
If you haven’t made the trek to Sunriver’s South Bend Bistro, there’s never been a better time to go. Owner Laura Bliss, Executive-Chef Kelly Day, and staff, have made it their mission to create an unforgettable dining experience from door to dinner plate. It’s surprising how many haven’t heard of or been to SBB, because it’s not just a hidden gem, but a crown jewel in the Central Oregon dining scene.
My dining companion and I arrived at the restaurant for an evening dinner service with eager anticipation. We spent the week leading up to our outing studying the menu, and binging on food-porn-pics from their social media pages. We were just a bit giddy with anticipation.
When we first entered the restaurant, we were warmly greeted by staff, and promptly escorted to our table located in the heated-tent area of their dining room extension. The front of house bar and dining areas had a visual-warmth of decor and lighting, with modern themes and inviting aesthetic. The extension where we sat had a different feel; spacious, well-lit and a little more casual. This was perfect.
Drinks
Our server David, also the house sommelier, was friendly and quick to furnish our table with water and bread. We placed our drink orders, and the Black Manhattan quickly teased my intrigue; Basil Hayden’s Bourbon, Averna Amaro, Black Walnut Bitters, served over a large rock and Bordeaux Cherry. The type of cocktail profile that falls right within my wheelhouse. The drink landed at our table looking dark and dreamy, crowned nicely with the Bordeaux Cherry metal-skewered on top. The tasting experience lent notable street cred to the mixology talent represented. Big bourbon flavor cleverly grounded by the subtle bitterness of the Amaro. Dripping with richness, mid-range sweetness, and a tantalizing kiss of citrus. The evening could have concluded on a positively content note just after the first cocktail.
Just before the arrival of our drinks, Owner Laura joined us to chat during our dining experience. Laura’s addition to our party enhanced the already enchanted evening, with rich conversation about life, and her vision of the restaurant.
“We are big on energy here and how energy affects food and drinks,” said Laura. “You can feel when someone is in a bad mood.”
She explained that empowering staff with a positive work environment sets the tone of the entire dining experience, from the staff in the kitchen to the patrons in the dining room. She has a point, because the mood and tempo of the restaurant was jovial, and bustling with conversation and laughter in a very comfortable environment.
Just before the arrival of our drinks, Owner Laura joined us to chat during our dining experience. Laura’s addition to our party enhanced the already enchanted evening, with rich conversation about life, and her vision of the restaurant.
“We are big on energy here and how energy affects food and drinks,” said Laura. “You can feel when someone is in a bad mood.”
She explained that empowering staff with a positive work environment sets the tone of the entire dining experience, from the staff in the kitchen to the patrons in the dining room. She has a point, because the mood and tempo of the restaurant was jovial, and bustling with conversation and laughter in a very comfortable environment.
Apps
Our first courses arrived at the table as a visually appealing trio, which included the Pan-seared Dungeness Crab Cakes, Succulent Sea Scallops served over a brown sugar parsnip puree, and the Angus Rib Eye Carpaccio. A mouthwatering moment, with each dish bringing delightful flavors throughout, and a fun variety to sample from their appetizer menu. All of the apps were delicious, though the Sea Scallops were my personal fave. Big and tender, briny, slightly sweet, and buttery.
Entrees
Next were our entrees, ushered out on a large serving platter, each dish dressed fittingly and appetizingly for the occasion. Our party of three ordered four dishes; Filet Mignon, a Family Style Lobster, Roasted Duck, and my dish, the King Salmon.
The temperature was as it should be, with a thin, crunchy crust. Flavors were rich and oily, buttery, and a tinge of citrus, which made for plenty of happy masticating. The yukon smash and asparagus were equally tasty, and rounded out yet another stunning dish from the kitchen.
The salmon fillet was presented with a golden orange/brown crust, and a perfectly pink, meaty flesh. Crowned with cucumber rolls and micro greens over a bed of yukon smashed potato, and a side of grilled asparagus.
The temperature was as it should be, with a thin, crunchy crust. Flavors were rich and oily, buttery, and a tinge of citrus, which made for plenty of happy masticating. The yukon smash and asparagus were equally tasty, and rounded out yet another stunning dish from the kitchen.
The temperature was as it should be, with a thin, crunchy crust. Flavors were rich and oily, buttery, and a tinge of citrus, which made for plenty of happy masticating. The yukon smash and asparagus were equally tasty, and rounded out yet another stunning dish from the kitchen.
Dessert
Once our dinner had settled a bit, we ordered our desserts, and I was looking forward to trying the Crème Brûlée, a personal favorite. While awaiting dessert, we finally got to meet with Executive Chef Kelly Day, and ask the proverbial wizard-behind-the-curtain about the ingredients necessary to perform her impressive culinary-alchemy. She arrived as the fourth member of our party, and was able to join for dessert as we made our inquiries.
Known for her butchering skills, and keen attention to detail with dish construction and plating. We asked her about the secret-sauce of their successful kitchen. “It’s a passion, I create dishes based on the season, and I’m constantly working on menus and other facets of the restaurant while at home.” Said Day. “When brainstorming about dishes, I usually start with proteins, add a starch, and select a veggie that complements the dish. Dishes are made to complement the proteins. My goal is to bring a new vision and add fusion to traditional dishes.”
From the base sauces, to the final touch of garnish, every dish is built with purpose. Most everything you’ll find on the menu is scratch made, which is an important aspect of their culinary program.
… And now, back to our regularly scheduled programming; “An Ode to Crème Brûlée”
As desserts made their appearance around the table, I was pleased to see mine arrive with a beautifully torched light brownish-orange hue on top. Which means the sugar was carmelized with a deft hand, no easy feat to do correctly. Their version was crafted after the traditional version, and my expectation matched the flavor profile accordingly. Moderate sweetness with a playful banter between the vanilla and caramel. Creamy with just a tease of nuttiness on the back end rounded out a quite lovely rendition of the dessert. I’ll admit that I’m a sucker for a well-executed Crème Brûlée, and this was the best one I’d had in recent memory.
Conclusion
As we concluded the evening, we reveled in an experience that was not just great, but exceptional. Forgive the cliché, but all of the staff made us feel less like patrons, and more like family. The interactions were cordial, inviting, and made us feel right at home. Not pretentious, inconvenienced, or stuffy, like many fine-dining establishments. Their sentiments were truly genuine. A serendipitous evening that we’ll remember fondly, with plenty of incentives to make our return.
Hours of Operation
Open: Tuesday – Sat, 5-8pm
Closed: Sun & Mon
Location: 57080 Abbot Drive, Bldg. 26 Sunriver, Oregon 97707
Phone Number: 541-593-3881
Reservations: www.opentable.com
“It’s a passion, I create dishes based on the season, and I’m constantly working in menus and other facets of the restaurants while at home.” said Day. “When brainstorming about dishes, I usually start with proteins, add a scratch, and select a veggie that complements the dish. Dishes are made to complement the proteins. My goal is to bring a new vision and add fusion to traditional dishes.
