On a Thursday evening not so long ago, I found myself dining at Tim Garling’s Jackalope Grill, located a block off of the main drag of downtown Bend. With an empty stomach and an expectant palate, I arrived at the entrance, which was adorned in lush greenery and twinkle lights.
Eagerly, I stepped inside and was greeted by dim lighting, smooth jazz, and of course, the host. After taking my seat, I studied the menu. And with a list including everything from the Jaeger Schnitzel to one of the seasonal specials, Columbia River Salmon and Chanterelle Mushrooms, I had my work cut out for me.
With much relief, I told the waitress what I had decided on. And soon after, my first selection arrived: the Salt Spring Island Mussels. I cannot begin to emphasize just how flavorful these mussels were. What was placed in front of me was a fragrant bowl of mussels prepared with Carlton Farms dry-aged bacon, white wine, lemon, shallots and parsley. The unexpected smoky flavor of the bacon paired well with the subtle flavors of the rest of the broth, bringing a nice depth of flavor to the dish. In short, my knowledge on what mussels should be was being turned upside down. And I loved every bite of it.
Making quick work of the Sparrow Bakery loaf that had been brought to the table earlier, I soaked up all of the juice from the dish that I could before surrendering the bowl to make room for the next selection. Shortly, the Grilled Hebi with Creamy Chanterelle Risotto arrived. The Hebi was pan seared, giving it a slight golden crust on the top. All of the flavors worked in harmony, but I distinctly noticed how the mushrooms tasted. These mushrooms were quite tender, and the preparation of the risotto itself highlighted the earthy, subtle taste of the mushrooms. Needless to say, the plate was soon very clean.
Then came dessert, a course that is almost always necessary. This deconstructed tiramisu was both straightforward and satisfying. The tiramisu was creamy and deep in flavor, with the coupling of the soaked ladyfingers and the cream filling. Following the trend of “no bite left behind”, the tiramisu was soon gone.
All of this to say, Tim Garling’s Jackalope Grill celebrates global flavors in a way that’s approachable and enjoyable for a variety of diners. Tim masterfully brings out the best in the ingredients he uses and takes the guest on an adventure for the palate, from start to finish.
