Bend’s Rancher Butcher Chef jumps in meat-first.
Midway through the meal at Bend’s Bos Taurus, the server invites us to choose our weapon. She brings a wooden box to the table and describes the three types of steak knives within—French, Japanese, and American, each boasting attributes like folded Damascus steel or a full tang, horn handles or provenance from the maker of samurai swords. It’s awfully fancy for Central Oregon.
More than personalization, the knife ritual signals that steak is to be taken seriously in this 44-seat restaurant in downtown Bend. Launched in 2017, the restaurant brings fine dining from a chef who’s cooked in New York City’s
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