Thursday, July 28, 2005


Cork, Bend Oregon --

DH and I went to Cork last night, and once again, were so impressed with everything. This place is of such high-caliber -- it would fit right in with the acclaimed restaurants of upstate New York, or Los Angeles. I just can't get over that the chef, Greg Unruh, is self-taught. Turns out, Greg used to work down the street from Cork at Eddie's Canton Chinese. From that, to THIS? He's a genius! His partner in the restaurant, Carin Hill, is the brains and the front-of-the-house manager that makes the place run so smoothly. Don't let her fool you with her sweetness and tiny exterior, though -- the gal can drink some wine! She is so knowledgable of Cork's wine list, and always recommends the perfect vino for our meal. Chewy reds, crisp whites, and bottles not listed on the extensive wine list are stored away in her memorized wine cellar.

Cork is one of the best restaurants in the entire Northwest. It was listed in Pacific Rim Magazine as such, and I just can't believe it's found here in lil' Bend, Oregon! Try the ahi poke appetizer (served with the RARELY FOUND genuine wasabi -- only grown in Japan and Lincoln City, Oregon), or the pressed duck salad with hoisen dressing. WOW - what a treat! We noshed on two appetizers and an entree, which we washed down with a spicy Zinfandel. For dessert? Their unduplicated Creme Brulee.

Life doesn't get much better.


Anonymous Anonymous said...

I'm a regular at Cork. One of my Bend top 3 for sure.

3:19 PM  

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