Anthony's at the Old Mill District — Restaurant in Bend

We have traditionally found Anthony's a good place, especially for dining al fresco. However, after having made reservations for patio seating on Open Table (as we have done for several years) and then stopping by to confirm a couple of days ahead of time, we found when we were seated that they were not offering Happy Hour or Sunset Menu "because of the concert". We asked to speak to the manager, because there had been no indication that there was this restriction on Open Table (which I would not have expected) nor on their website nor at the desk where we checked in (both of which I would have expected and would have been the least they could have done). The manager gave some lame excuse about the kitchen not being able to keep up with the orders on concert nights, which seems absolutely ridiculous. What happens when there is a full house on any other night? This was nothing short of a money grab, not having to offer lower prices for Happy Hour or their Sunset Dinner. Well, their kitchen must not have been taxed tonight because there seemed to be plenty of seating available, including ours when we left in protest of their thinly veiled excuse. I don't know if they will get this review, but at the very least if they plan to continue this policy they need to make it abundantly clear on their website; and I think they should also remind people checking in during those hours that they won't be offering those menus. If they do get this, if they hope to get us back to their restaurant they need to personally acknowledge our dissatisfaction. Not necessarily to pile on, but the manager also tried to convince us to stay by claiming that a patio table at an adjacent restaurant (Greg’s Grill) would cost us $150. That is not only false but a particularly tacky thing to do. Also, in claiming the kitchen couldn’t handle a full house was in essence throwing them under the bus. Again, this was nothing more than...

Four of us hit Anthony’s for some appetizers and a drink before a concert at the amphitheater, and couldn’t be more disappointed. The restaurant itself is very nice, and appears to be upscale. The hosts were very friendly and sat us quickly. For as nice as the restaurant was, I wonder why we were being attacked by flys. We managed to kill four flys at our table, and there was more on the window. On to the service, At first our waitress was nice, but things quickly changed when we ordered our food. We ordered calamari, chowder, and crab stuffed mushrooms. We got the weirdest look and vibe from the waitress after we said we only wanted some snack foods and weren’t getting any entrées. Our experience spiraled further once the food arrived. Healthy portions and appealing appearances couldn’t save the unfortunate taste. Some pieces of the calamari were oddly fish, and very rubbery, while others were tender and tasty. The “crab” mushrooms had no trace of crab and were very runny. It almost tasted like melted cream cheese with hint of sea food. I found a bay shrimp in one of the mushrooms which was shellfish I suppose. Now the chowder was actually really good, solid job on that chowder Anthonys, but it still wasn’t enough to save our $80 plus snacking session.

Now on to our bill payment. They offer a QR code payment on the receipt, which was fast and convenient. But the waitress hovered around after dropping off the bill and kept opening up the bill folder, and looking around on the table. I finally said we paid online with the QR code, and she responded, “I saw it was paid, but I didn’t see anything else there.” I assume regarding a tip? Extremely unprofessional and pathetic.

I will not be returning or recommending to anyone. I will however warn them to stay clear and hit any other of the options that the shopping center...

Good food, many dangerous shortcuts for food safety:

Overall a very good dining experience: food was well prepared and the service was fast and efficient. We sat across from the line, it was fun to watch; however, I am concerned with some food handling practices, specifically hand hygiene and demonstration of knowledge of food management concerning food safety as it relates to hand hygiene.

I observed the entire cooking team from a sous chef on the garde’ manger (cold station) and smoker, a chef on deserts, one working the line and one in the back that appeared to be handling foods off the salamander, change gloves frequently. Gloves were changed when chefs worked with raw product, then when they handled ready-to-eat, and when their gloves were contaminated from cleaning activists, gloves where changed. While this is a good practice to change gloves frequently it is necessary to wash hands between glove changes. During the hour and half we sat watching, absolutely none of the galley staff washed their hands.

Gloves are not a substitute of overall good hand hygiene as hands are a vehicle for transmitting bacteria and viruses from food to food, food to food contact surfaces and to non-food contact surfaces. One chef was observed using a wipe of some type on his gloves rather than change gloves between raw and Ready-To-Eat foods. It was unclear what the wipe contained and that wipe may not have been rated for commercial kitchen use, let alone for use on hands and could have the potential to impart the chemical on food, thus causing...