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.
Updated March 2018 Read MoreAfter 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.
October 12, 2017 Read More
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.
May 25, 2018 Read MoreSit 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
June 17, 2018
Jackalope is always excellent. I’ve dined there at least four times in the last year. My party of four had osso bucco, saltimbocca, grilled elk and rack of lamb. All dishes were well prepared, nicely seasoned and artfully presented. Their wine and cocktail selection is extensive and contains good variety to please all tastes. I always return to this restaurant.
July 7, 2018
Strong 4.5 stars. Our new favorite place in Bend. Rich the bartender makes great cocktails. Try the Peartini! Happy Hour grub pretty good. Ate dinner in courtyard, atmosphere almost perfect. Lots of greenery, perfect temperatures, good jazz, light strings with vines. White table cloths yet casual, comfortable vibe. Meal: both the grilled and regular Ceasar salad nice, fresh salmon entree generous portion with delicious smokey, sweet finish. Coq au Vin entree generous portion, lots of bacon. Could use more onions and other vegetables, but overall dark meat chicken well prepared. Apple tart-lots of apple, little crust with vanilla ice cream and whip cream generous for 2. Look forward to going back. (BTW: limited vegetarian entree options.)
July 13, 2018
Pleasantly surprised that a restaurant like this is tucked away in Bend Oregon. Have eaten at fine establishments in Vancouver BC, Seattle, New York, Hawaii, and L.A. This restaurant is among the best. Started out with the escargot which was swimming in garlic butter with herbs, not over done. Had to mop up all the remaining liquid with the obligatory bread. Following that, we had muscles in white wine sauce, juicy with shallots. I had the crusted rack of lamb, done medium rare with perfect warmth. Wife was full and had the stuffed mushrooms, amazing flavor. Children had the coq au vin, daughter said it was the best chicken ever. I had a taste it was also like I’ve never tasted chicken before. The filet was requested medium but came well, not my favorite cut but still was juicy. I’m putting this on my must visit again list.
October 14, 2018 Read More
Took my sister and bro-in-law here for a celebration dinner. Great place. Ask for the “nook” in the corner of the bar–quiet, private and great view of the sidewalk activity. Chef trained in Paris so they served many fine French selections on the regular menu, including perfect mussels in a wine & garlic broth. For their Oktoberfest they offered some schnitzel entrees and the best–a pheasant sausage plate with spaetzle and chanterelle mushrooms in a lucious sauce. The pots de creme for dessert was awesome. Nothing was overpriced.