deep – Bend Oregon
I was forwarded the following press release about deep, a new restaurant in downtown Bend featuring modern Japanese cuisine from the chef/owner of Merenda Restaurant and Wine Bar. I can’t wait to try the Crisp and Angry Lobster…that just sounds right.
Bend, OR—Jody Denton, chef/owner of Merenda Restaurant and Wine Bar, will open Deep, his second restaurant in downtown Bend in late May, 2007. Deep will feature modern Japanese cuisine, inventive, contemporary dishes along with creative and traditional sushi. Located in the heart of downtown, ½ block from Merenda on Wall Street, Deep’s opening adds another chapter to Denton ’s long and distinguished career as he strives to raise the bar once again in Bend.
“Deep has been in my mind for a long time. I knew that one day I’d be able to do it. And to have it downtown is really important. This is where most locals and visitors come to dine. It’s the energetic heart of the city. ”
The restaurant will seat 100 people within its main dining room and bar as well as its upstairs private dining room. High ceilings, a glass and steel water canopy that suspends above the dining room, and an overall modern design will make Deep wholly original to Bend’s ever-growing restaurant scene. “I’m extremely excited with how the architecture turned out,” says Denton. “Atmosphere is so much of a restaurant’s capacity to provide an experience. That, along with the food and service, makes for the total event that eating out should offer.”
Deep will be open seven nights a week and recommends reservations, which will be available only after the opening date. For more information, please contact Jody Denton at 541-323-9841 or visit www.deepbend.com
A FEW ITEMS COLD DISHES
Kumamoto Oysters with Cucumber Lime Ice
Tuna, Cucumber and Avocado Sashimi Roll with Truffle Ponzu
Hamachi Carpaccio with Jalapeño Ponzu
Hot Oil Seared Snapper Sashimi with Chilies and Scallions
Monkfish Pate with Miso-Dijon Sauce
Oregon Kobe Beef Tatake with Toasted Garlic
Sashimi Salad with Cucumber, Crisp Salmon Skin and Sesame Daikon Vinaigrette
Green Salad with Yuzu Vinaigrette
HOT DISHES
Stir Fried Edamame with Togarashi and Garlic
Awase Miso Soup with Shiitake Mushrooms
Shrimp Tempura Udon with Oxtail Broth
Yuzu Pepper Shrimp with Three Mushrooms
Oregon Kobe Beef and a Hot River Rock
David’s Crisp and Angry Lobster
Sweet Miso Cured Black Cod
Chili Crusted Calamari and Scallions
Crispy Air Dried Duck Salad
Lacquered Pork Short Ribs
Grilled Oregon Kobe Beef Steak
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