BOSA Food & Drink — Restaurant in Bend

Conflicted leaving this review … but I felt like it’s useful for future BOSA guests and hopefully useful feedback for the owners, managers, kitchen.

I thoroughly enjoyed the first time I went to BOSA earlier this summer - the specials were flavorful, service was lovely, and the seasonal summer ingredients were fresh. The second time we visited, about a week and a half ago (during winter) no dishes really stood out entirely and it just felt overpriced for what’s been delivered. We celebrated a special occasion and to not ruin the mood, we didn’t speak up about concerns with the quality of the food, but I definitely regret not sending our seafood dishes back to the kitchen. To be clear, I work in the industry and I neverrr send dishes back until there’s a safety concern.

Both the Dungeness Crab appetizer and the Branzino had an unpleasant fishy smell to them. To the point that before eating, our entire table hesitated and wondered if we should call the manager over. We proceeded to eat, trusting the kitchen to take proper measures. Then, when the branzino came, it also didn’t smell or taste correct. As someone who works in Italy, and often with Mediterranean Seabass (wild and farmed) - when we source high quality “branzino” it never has a fishy taste or smell. If it does, this either comes from poor sourcing or restaurant storage.

Recognizing that Bend is a mountain town, I generally avoid seafood, but I trusted BOSA’s reputation to source and store properly … especially at the price point. My earnest feedback is that BOSA should consider entirely remove these dishes from the menu and/or the kitchen should be extremely on top of their sourcing and storage.

I wouldn’t be writing this review if not for the intense stomach issues the three of our party (who ate the branzino) had later that evening into the morning. I even started to feel nauseous 30 mins into the meal after the crab dish. I love crab and grew up catching/cooking/devouring them.

Also, the fusilli pasta was disappointing as the fresh pasta really had no texture or bite and it was overly salted. This dish could benefit from dry pasta or a briefer cooking time. The sausage was flavorful as was the tagliatelle w/ ragù. We enjoyed the lamb as well but at the end of the day - I feel like it’s overpriced for the quantity. $75 + tip for a few lamb chops? Mamma Mia. I realize restaurants in Bend can get away with absorbent prices, but at what point are we guests being taken advantage of? Talking to people I know in Bend, it seems like others share the same consensus and that should resonate with the owners if Bend locals are feeling this way.

I will be honest and say I am a harsh critic as I mostly live and work in Italy. I stray from writing negative reviews generally and I do think BOSA is a good addition to the town, but there are a few internal changes that could be made to the design of dishes and pricing as well.

Not writing BOSA off entirely, I would be interested to try it in the future and see if there are any positive changes (and update my review...

There are meals that feed you, and then there are meals that change you. Bosa, it must be said, belongs firmly in the latter category.

Our journey to this table began not with a simple phone call, but as a quest undertaken by dear friends, locals who know the rhythms of this town. For two long months, they navigated the digital pilgrimage required to secure a reservation, a feat of patience and timing that has become something of a local legend. To say Bosa is popular is an understatement; it exists in a category of its own, a quiet grail whispered about in a town renowned for more rugged pursuits. To finally walk through the door is to cross a threshold into another world. The cool, high desert air of Bend gives way to an immediate and enveloping warmth. It’s an alchemy of low, golden light, the gentle clinking of glasses, and the low, contented hum of conversation from patrons who know they have landed somewhere truly special. The frenetic energy of the outside world, and indeed the memory of the effort it took to get here, simply dissolves. You are not just a customer; you are a welcome guest in a sanctuary devoted to the art of dining. And then comes the food. It is here that Bosa transcends from a great restaurant to a culinary landmark. The pasta, oh, the pasta is a revelation to experience in Bend. It arrives not merely as a dish, but as a testament to a craft honed to perfection. Each handmade noodle possesses a texture so exquisitely tender yet resilient, it feels like a memory you never knew you had. The sauces that cling to it are masterpieces of balance, where simple, pristine ingredients are elevated into something profound. A dish of Cacio e Pepe, a classic often attempted but rarely perfected, becomes a sermon on the power of cheese, pepper, and technique. This is not just cooking, it is artistry that you can taste. The wine list is not an afterthought but a co-conspirator in this beautiful affair. Each bottle seems to have been chosen to tell a story, a liquid poem that complements and elevates every bite. The staff guides you through it with an intuitive grace, ensuring the pairing is not just correct, but magical.

We lingered for a couple hours, yet time seemed to "Bend", stretching and compressing around our table. Conversation flowed, laughter came easily, and for a while, the meal was the entire world. It was more than sustenance; it was restoration. We didn't just have a great time; we created a benchmark against which future great times will be measured.

So, was it worth the legend, the two-month wait, the monumental hype? The answer is an unequivocal and resounding yes. Bosa is a magnificent, unforgettable experience that reminds you what a meal can be: a moment of pure, unadulterated joy that resonates long after the last plate has...

I wasn't sure at first about this place since it took almost 20 minutes to get seated at the bar which was empty and first come first serve. I'm so glad I stuck around. By far one of the best restaurants I've eaten at since I moved here. I started with a roasted summer squash and must say I've never tasted anything like it. The flavors were so complex and comforting at the same time. The squash still had the rind on it but it had been cooked at such a high temperature that you could eat the rind as well.

The steak was perfectly cooked at a medium and seasoned to perfection... Green beans were crunchy and full of flavor. For dessert I had their pepper and lemon handmade pasta which was some of the best pasta I have ever tasted. The service at the bar was excellent and you could tell they took great pride in taking such good care of me..

I have now gone back 4 times and I have some new comments. I hope that this restaurant does not succumb to the same issues many overpriced high-end restaurants in this town succumb to. Prices keep getting higher and quality and portion sizes keep getting smaller. Had the shrimp, which tasted like it may have been frozen previously and not fresh? lacked crunch and flavor. The calamari was very good but overpriced at $20...should cost around $12-14. Meatballs and mushroom dishes were both good, but again needed salt and some additional flavor. What happened to the $50 steak and delicata squash appetizer? Now they have a $95 steak on the menu? seriously?? If i am paying $95 for a steak, it better come with gold leaf, a chair massage, VIP seating and valet parking.

restaurant is in desperate need of sound absorption materials..it is way too loud to be serving such expensive food. there is a disconnect between the loudness of the restaurant and the mood they are trying to create.

cocktail pours are a little small for $13 each...glad i got a different bartender and waiter at the bar than the lady with the tattoos.....she is not as nice....a few days ago, i had a guy and a lady who were lovely...understood how to talk to people properly at this type of place.

I hope they are more realistic with pricing. Of course, i want them to make a profit, but I also don't want to be taken advantage of...