The Jackalope Grill is a 65-seat neighborhood restaurant located in Bend, Oregon. Since founding in 2005, we have been dedicated to authentic, old-fashioned warmth and hospitality. This is scratch cooking at its finest using sustainable, locally sourced ingredients. Chef Tim, born and raised on the Washington coast grew up cooking from the family’s vegetable garden, fruit trees and local waters. A winding trail and serendipity led him to one of France’s finest culinary schools where he learned to treat these ingredients with uncompromising respect and technique. Co-owner Kathy Garling oversees the front of the house, applying a wealth of culinary expertise and curates the wine list featuring extensive Northwest selections.
We make a concerted effort to feature sustainably produced, fresh, local and organic products. We source predominantly from family owned and operated businesses. The bread for your table comes from Sparrow Bakery located close by. Liz, at Bend’s Agricultural Connections, hooks us up with locally foraged edibles. Our coffee comes from Bend’s Strictly Organic Coffee Company. The 30,000 acre Imperial Stock Ranch, established in 1871, located near Shaniko in central Oregon supplies our grass fed lamb. Pork comes from Carlton Farms in Carlton, Oregon and from Hill Meat Company in Pendleton. Our beef is supplied by Eugene, Oregon based Childer’s Meat Company’s Double C Ranch. During the summer our salmon comes from ancestral fishing grounds on the Columbia River harvested one-by-one with a dip-net by a member of the Warm Springs Tribe. During the winter, our organic King Salmon is sustainably raised by a founding member of the Pacific Organic Seafood Association in Clayoquot Sound on the west coast of Vancouver Island. (Check out their impressive story at creativesalmon.com.)