Rancher Butcher Chef — Restaurant in Bend

TLDR at bottom:

As a special treat, my wife and I had dinner at Rancher, Butcher, Chef ("RBC") in late November 2022 (for reference). It was an excellent experience. If the opportunity presents itself to sit at the bar skirting the food prep area, I recommend sitting there, as watching the skilled staff cook was an unexpected pleasure. EDIT: I am editing this review to particularly compliment the young woman who was handling the meat station (steak and salmon, at least). My wife and I watched her work for most of our visit, and if I, as a 40-year-old guy, could cook meat half as well as she does, I would consider it an accomplishment. Asking our server revealed that she's only 21 and I feel totally left in the dust. /EDIT. We took our time and spent an hour-and-a-half sharing two starters, a salad, two entrees and a desert, as well as a couple of drinks (they make a good White Russian and Margarita).

Food: The food was excellent. We had some warm olives and hush puppies for starters. Both were great but the olives were the least remarkable (although delicious) part of the meal. The hush puppies were a spur of the moment order and were fantastic! Perfectly cooked without burning the outside and paired with a jalapeno butter they made a great appetizer to begin the meal. We shared a green salad that was well dressed with a subtle blue cheese vinaigrette and enjoyed our drinks. It is worth pointing out, at this stage, that the dishes are all meant to be shared. It was a unique idea in my experience and one that I completely appreciated in retrospect. We had the cedar plank Salmon which was excellent, cooked and served beautifully, and an American waigu beef steak perfectly cooked. I got a side of the RBC Steak Sauce but it was totally unnecessary and I wouldn't do it again next time; the steak was better without it, in my opinion. We finished with a piece of cheesecake which was fantastic. Maybe the best piece of cheesecake I've ever had (for what that's worth; I'm not a fancy guy).

The staff: Staff were friendly and helpful and didn't overstay their welcome at any point but it is worth noting that they seemed genuinely enthusiastic about the food and the restaurant and were knowledgeable about every item on the tight menu. Our server, Justin, was particularly educated about the wines and would be a good resource if that is something you're interested in.

Cleanliness: It's a given and not worth dragging on about.

An excellent experience, if a bit expensive for my usual fare (see my reviews on Subway and McDonald's restaurants for reference). If I could afford to eat there regularly I absolutely would. As it stands I'll keep it in my back pocket for future occasions and to try and steal some cooking tips while watching the staff behind the bar.

TLDR: Worth the price of admission. Try the cheesecake. Staff knows what the...

I’ll start by saying you MUST make a reservation - probably 2-3 weeks in advance but maybe even 4 weeks.

In our case, we made a 7:45pm reservation 4 weeks in advance, with dining seating (not bar or butcher table) because we had a date night we were really looking forward to and they are infrequent with two kids at home.

On the day of our date night, a beautiful 85 degree day, I received a text that said “Are you looking for an outdoor patio table tonight? It's looking like a beautiful night out there! Outside is first come first served so I'll get you a patio spot closest to [your reservation time] as possible.”

This leads one to believe you’re guaranteed a space inside and if one of the 5 outdoor tables is available, you may have it.

Upon arrival, as the Oregon weather can be quite sporadic, it was thundering, drizzling rain and occasional instances of heavy showers. We obviously thought it’s a given that we would be seated inside. Not exactly the case.

A quite awkward situation occurred where nobody was being seated outside except for us because there was “no availability inside” yet we still had a 4-month reservation for dining seating and should have some kind of priority correct???

Thankfully one table outside is covered by an overhang so you only get hit with parts of the rain when it’s really coming down, which is what we ended up doing and the rain thankfully let up for the 2nd half of our meal.

Overall, we got the vibes that we were an inconvenience to the restaurant and they did have a large 16-top party that came in as we arrived so it was a bit of a zoo and the staff seemed overwhelmed.

Our waitress was terrific and I think made the best of a very awkward situation. The food was also delicious and amidst the chaos, it did get served in a reasonable time frame.

Is it the best restaurant in town - which is what we were expecting based on making a reservation a month out and all of the glowing reviews - no it is not, and there a multitude of places in Bend, OR where you can have a more seamless dining experiences, with terrific food, and probably for a fraction of the price. Our bill was around $320, we tipped well, and I still just can’t get over the fact that we were treated as a wrench in the operations of the restaurant from the moment we arrived.

You only get one chance to make a first impression when it comes to dining and speaking as a couple that really hopes their dining experience goes well on the few date nights we get out, I think this place royally dropped the ball. It won’t be somewhere we try again or recommend to others but I do hope they rectify some things based on this review because there is potential it could be a great place that would thrive in this...

⭐ A Culinary Masterpiece in Bend – Worth Every Mile! ⭐

Rancher Butcher Chef is more than just a restaurant—it’s a celebration of food, family, and unforgettable dining. Co-owners Jonie and Garrett Peck and their partners Chef John Gorham and his wife Renee have created a space that radiates warmth and passion, blending modern rustic charm with an atmosphere that feels both inviting and elevated. You can feel their love of food and community in every detail, from the curated menu to the attentive service.

The service staff here are true professionals—gracious, intuitive, and clearly passionate about hospitality. Their timing was flawless, their recommendations spot-on, and they radiated the same love for food and people that the parnters embody.

Our meal was extraordinary from the very first bite. The evening began with bacon-wrapped dates, each bite a harmony of smokiness, crunch, and sweet heat, thanks to the candied hazelnut core and a drizzle of spicy honey glaze. Alongside, warm Castelvetrano olives arrived glistening in a rose petal harissa—earthy, floral, and slightly fiery, transforming a simple ingredient into something soulful.

The peach salad was a revelation: peppery arugula, tangy crème fraîche, candied hazelnuts, and balsamic reduction. Every forkful delivered a burst of sweet, tart, and creamy flavors, making this, without exaggeration, the finest salad I’ve ever tasted.

Next, the seared scallops arrived, perfectly caramelized on the outside, silky within, resting on hazelnut romesco and bright fennel salad. A dish so balanced it bordered on art. Then came the octopus a la plancha, a true show of creativity—charred to perfection, tender yet meaty, laid over a smoky-sweet piperade, with ribbons of silky aioli tying everything together. The aroma alone was intoxicating, and the flavor was unlike any octopus I’ve ever encountered—innovative, bold, and utterly memorable.

The sides were no afterthought. The spoon bread, with its airy corn masa base and pops of blueberry, arrived steaming and rich, the salted butter melting into every crevice. The RBC baked potato was pure indulgence—crispy-skinned and generously loaded with bacon, sour cream, chives, and black pepper.

Then came the finale: a 16oz Snake River Farms ribeye. Perfectly charred, juicy, and deeply flavorful, it was paired with a vibrant, herbaceous chimichurri that lifted each bite into something transcendent. Truly life-changing steak.

Rancher Butcher Chef is worth however far you have to travel. Priced perfectly for the caliber of food and experience, it represents everything dining should be—memorable, soulful, and...