Tim Garling's Jackalope Grill - Bend

That was our first time at eating in jackalope and we were totally blown away! all we had was delicious, from our appetizers of knochenmark and stuffed mushrooms, to our escape (I had the halibut wangen risotto and my man had the regal of elk.) oliver was an excellent server with exactly the correct amount of attention. we can't wait to go back!

By chance, this place was found by resy and it's one of the best restaurants I've been visiting for a long time. I had the beef paleron and my wife had the pecking duck and both were just amazing. the bark paleron was melted well in her mouth and the duck was perfectly cooked with a delicious sweet and savory sauce. the custard was cold (as it should be) and the caramelized sugar crust was made perfect and a few good hits with the spoon to crack. I could have followed ten of them! and last but not least the service was impeccable! our waitress was wonderful and very helpful and nice. we would come back, just for the service. definitely recommend and you should book a reservation now.

Meh, for the price that I expected somewhat more refined and uplifting. **** presentation and lack of attention to the structure of the plate really brought this experience down! Same kartoffels and Veg page for each escape? just a lack of real effort and refinement over all. it's not like eating bad, but for $ prizes, very bad. go to a younger place that still has passion for the kitchen.

This was one of those places where the experience actually happens. beautiful place in the interior of bend with beautiful tree branches and red lights wrapped around the door. I thought I booked a reservation, but I guess it didn't go through. the hostess brought us in tonight, which was great. our waitress EL-I-ANA was awesome. ensured that we had free brot, water were always filled and was very polite. Not as if she had hated her job, like most people in this industry. my dame had the king salmon, which tasted like sweetness, but on the best wise. brown sugar, beautiful kartoffel maische mix, with bio everything. I had the fillet mignon, the crust on the top was perfect, slightly softer crunch, then beautiful blood red meat. we will be coming back

This is an upmarket restaurant with entrees ranging from 30$-50$. The starters were excellent a roasted pear salad had a firm consistency to the pear and a dressing with just hte correct balance of sweet and sharp. Gnocchi were good and flavorful. Main courses of schnitzel were shy on the cabbage and included an unannounced grilled broccoli which tasted excellent, if not a good match for the dish. The schnitzel itself was enormous but apple sauce sparse and the potato pancake tasted mainly of caraway. Salmon was a safe and pleasant choice. Prawn mushroom risotto was an unexpectedly good combination. The main shock was the waiter's response to questions about the wine menu Any recommendations on a Pinot from Oregon or Washington' Response they all taste the same to me. Question Could we then talk to someone who might be able to advise us. Answer There's no-one here who knows. This during a holiday week when people are out enjoying themselves. Any self respecting restaurant should blush for a year if this is their wine service. BTW we did choose two bottles and probably chose two that weren't a good sequence, though each individual bottle was good. When you pay for good wine you also expect good advice. This restaurant needs to up it's game on hte wine side educate your staff please, at a minimum on how to answer the question on which wine to choose.