What the Press is Saying

“Ever since my first meal at the Jackalope Grill years ago, I’ve considered owner and chef Tim Garling as the area’s king of sauces. He just does them better than anyone else. My recent dinner at Jackalope confirmed that he has not relinquished his crown.”  (read more) Linden Gross writing in Cascade Arts and Entertainment.

After attending culinary school in Paris and working 20 years as a top chef at Alta, Utah’s most-dear ski resort, chef Tim Garling decided it was time to relocate. He wound up opening Jackalope Grill in an old strip mall on the south side of Bend.
It wasn’t the best situation, but he got by with his business and by teaching in the culinary program at Bend High School. He knew, however, that to really get the attention he deserved, he needed to move.
Somewhere, anywhere, out of that strip mall.
It finally happened after he survived the worst of the recent recession. Now, he lives and works in downtown Bend, only the push of an elevator button apart. His interestingly named restaurant is located at 750 N.W. Lava Road, in an upscale development on the northeast side of downtown that also counts the Visit Bend office and the city’s Oxford Suites Hotel as its tenants.

Garling features fresh local cuisine, a cliche these days, but he’s been cooking that way for a quarter century. You can stop by and get a drink in the bar, if you just want to peruse the menu and torture your mouth that won’t stop watering.

By the way, Garling does not serve jackalope in his restaurant. He still hasn’t locted one of those mythical creatures of the West, a cross between a jackrabbit and pronghorn antelope.


The Jackalope Grill is a wonderful little restaurant, adorned with woodland boughs strung with lights. A small street-side cocktail lounge invites patrons to relax with a glass of wine from a unique international list chosen by Garling’s wife and manager, Kathy. And at the rear of the main restaurant, an open-air garden courtyard invites guests to dine seasonally among arbors of tomatoes and kitchen herbs.

It’s in the kitchen that Tim Garling truly shines. Trained in French culinary techniques, assisted by several aspiring young cooks, he serves classic preparations of filet mignon, rack of lamb, fresh seafood and even jaeger schnitzel.

Diners embrace the flavors they’ve come to expect here, served by a professional, friendly service staff that knows just how far to intrude in a meal without being too involved.

This is comfort food at its best, rooted in tradition yet with contemporary twists. Diners are pleasantly surprised by sun-dried tomato polenta, truffle-drizzled mashed potatoes and slices of matsutake mushroom in a stuffed rainbow trout.

Although he’s spent most of his adult life in mountain communities, Tim Garling grew up with seafood on Washington’s Olympic Peninsula. Garling said his great-grandfather, in fact, homesteaded the Dungeness Spit. So it’s no surprise that the man has won culinary awards for his Dungeness crab-stuffed mushroom caps.



For the past four years, The Jackalope Grill has won OpenTable’s Diners’ Choice Award. This award recognises outstanding restaurants based on feedback from thousands of local diners. Unlike other social media venues, Diners’ Choice lists are unique in that they are powered by verified diners confirmed to have dined at a restaurant. There is a saying in the restaurant business that you are only as good as your last meal served. So we are proud of this award as it reflects our our long-standing, night-after-night dedication to excellence in food, service and beverage.

Sit in the courtyard if possible. It has an excellent atmosphere and heat lamps if needed. The menu was somewhat limited but the food was as good as it possibly gets. Every aspect of the entire dining experience was superb. One of the finest  we had on a two week plus trip in California and Oregon