The Riverhouse on the Deschutes is famous for its prime location on the Deschutes River. The setting is close to but still removed from downtown and situated next to a bubbling part of the Deschutes River. The former restaurant, Crossings, had a beautiful deck but repeatedly struggled to rebrand itself. After a great deal of effort and cost, Currents has finally reopened its much-improved doors and dishes to the public.
Where Crossings had served a great steak and a lot of homecoming and prom couples, Currents is shooting for a much higher mark. With the changing dining habits of Central Oregonians and ever-changing culinary landscape, reinvention has been a long time coming. Jeff Stokholm, director of food and beverage at the hotel, is the one responsible for making the new Currents' vision a reality. Stokholm has been with the company since the beginning of the year and was able to witness the before, as well as be a significant part of the after. "The concept of the new restaurant was driven by the overall rebranding and renovation of the property," says Stokholm. With the new rebranding, Currents has become something really special.
"The previous restaurant was a steakhouse...Currents is seasonally focused, serving the cuisine of the Pacific Northwest and is based on local flavors and ingredients," says Stokholm. Head Chef Mark D. Hosack echoes the diplomatic responses of Stokholm in terms of why staying local and fresh is now a standard of Currents. "Fresh means it is easier to bring a bright, colorful plate presentation to our guests...we have some of the best well-rounded producers anywhere. Why not showcase their talents," says Hosack.
The Currents' menu certainly does reflect quality produce and just some genuinely delicious dishes. The restaurant offers a little bit of everything on each of its breakfast, brunch, lunch, and dinner menu. One of the more memorable dishes we tried was the smoked salmon eggs Benedict served with home-fried potatoes. A fresh medley of veggies sat atop a Big Ed's English muffin with smoked salmon that can be, and was, fought over with a dining partner. The poached eggs and hollandaise sauce were a buttery-soft blanket. If lunch is calling, then surely the answer is the pear and brie sandwich. The pears are soaked in a tart pomegranate juice that contrasts nicely with the sweetness of the pears. Melted brie cheese covers thick slices of apple-wood smoked bacon and all of this is between two hearty pieces of local soda bread. Dear Diary, seconds please. Dinner, brunch and an impressive drink list are also available.
It is nice to report that the dishes were as equally well plated as they were well prepared. Don't let the past inform your decision regarding Currents. "We want our guests to feel welcome, and like they are truly at home here. Whether they are having breakfast, dinner with friends, a light bite outside...the goal is to give them an experience that is memorable and inspires them to return again and again," says Stokholm. The hard work and thoughtful design is noticeable, and honestly, it's worth giving it a fresh shot.
Currents at the Riverhouse
3075 N Hwy 97, Bend
Breakfast: Monday to Friday, 6 to 11 a.m.,
Saturday to Sunday, 7 to 11 a.m.
Lunch: Everyday, 11 a.m. to 2 p.m.
Dinner Everyday, 5 p.m. to 9 p.m.