Redmond's dining scene often gets overshadowed by that of its sister city to the south. But recent additions to the culinary scene in north county have diners reconsidering what Redmond has to offer. Here's an A-B-C rundown of some of the places that are worth the drive for Bendites and worth the investment for Redmond residents. Remember in this economy, it's use it or lose it, folks.
Avery's Wine Bar
427 SW 8th St., 504-7111
This relative newcomer has emerged as a gem on the local scene. The elegant little cottage restaurant is tucked in the city's historic downtown neighborhood and offers unique small plates to pair with their ample wine selection. A relaxed ambiance will have you trying all kinds varietals and vintages you never thought you'd get in Redmond. From the fare to the fine wine it's matched with, the prices are reasonable and your taste buds will thank you.
The Brickhouse: It's Redmond, honest.Brickhouse Steak and Raw Bar,
412 SW 6th St., 526-1782.
This rustic-meets-contemporary steak and seafood eatery is one of the most recent additions to the city's culinary scene. Start the evening with a hard to beat happy hour that includes discount oysters, steamed mussels and steak tips as well as other small plates. The food is expertly prepared. But when you put the word "steak" on your masthead, you better be prepared to deliver - and Brickhouse does with some of the best cuts of meat in Central Oregon. The beef is from Snake River Farms and is all natural and Northwest grown. Try the filet mignon. If you're lucky, you can get it with a sweet potato and maple butter. The atmosphere is up but casual with gallery quality art hanging on the brick walls.
Chloe
950 SW Veterans Way, 548-2600.
This unpretentious fine dining spot is tucked into a Redmond mall, but don't let that deter. Like Jackalope in Bend, Chloe transcends its pedestrian location to deliver a first-rate dining experience. Husband and wife team Jerry Phaisavath and Elaine Larson started this wonderful spot after a stint at the Lodge at Black Butte Ranch. But Chef Phaisavath got his feet wet at the famed Narsai's, one of the groundbreaking restaurants that had the world watching Berkeley's culinary scene back in the 70's. The menu has influences from Phaisavath's native Laos, as well as his classical French culinary education. Spicy Cajun linguini, short ribs Provencal, gnocchi with smoked salmon and New York steak Roquefort are just some of the dishes that have been offered. The wine list is comprehensive without being overwhelming, and the staff is friendly and has a firm knowledge of the menu.
