Lodge Kitchen — Restaurant in Sunriver

Overall the food was good but service was terrible and nonexistent. Full review below. 2 stars left as food was good except the side of mashed potatoes was not good.

It was a bummer that we had such horrible service at the lodge kitchen. We were looking forward to dinning here as it was my brothers birthday. The views are great and the food menu was on the higher end with good cuts of steak. We ordered our drinks and food. Had a old fashioned which was great. I ordered a Flat iron steak and asked for bearnaise sauce and the server never heard of it. It guess that should have been a indication in a steak house that might be a problem. We waited 90 minutes for our food to arrive after we ordered it. After having a round of drinks and no bread or appetizer ordered we were starving. We asked the server if there was a problem and she replied “oh it’s a big steak that takes awhile to cook.” Really 90 mins to cook a medium rare steak? Maybe they use Bunsen burners to cook steak at this place? We weren’t happy about the lame and untruthful response. Other tables arrived after us and received food and finished before our food arrived. We looked in the kitchen to see a cook looking at us and our server popped out in view and was laughing like it’s a joke we are waiting for food. She was hiding in the back trying to avoid us. We asked the apparent manager that was walking by and asked if there was a problem. He said there was a computer issue and our order didn’t get out in. So the server flat out lied to us. We just ask to be truthful and transparent with us. Or at least bring out some bread or a app while we were waiting. When the food came out it was very good but still left a bad taste with the non existent service we received. They did take 25% off the bill but damage was done. Our guy in the group that had a birthday was not happy and we elected not to stay around for dessert. We didn’t want to wait a hour for our dessert. The manager never came over to follow up afterwards. They did apologize but wasn’t really sincere. Our water drinks weren’t refilled much. We would not recommend this restaurant to friends until a resolution is made with better staff training . Hoping Sunriver will improve training and service at the lodge especially for folks paying a premium for food...

1st our waitress Carla was great. Food not so much. Salmon was over cooked and my Ribeye at 74$ was not so good. I asked for medium rare got something over medium I was chewing a lot and very little flavour was coming through. I actually sent it back Ive sent back food once before in my life it was that bad. The explanation I got is it looks that way because its aged. Today I looked up cooking aged meat. This is what came back and what I already knew but I wanted make sure to not make an @$$ of myself. "Because of the moisture loss in a dry-aged cut, the only real difference when it comes to cooking, is the cook time. Dry aged meat will take about 30% less time to cook than a non-dry aged cut." this is hopefully for the staff to understand to not repeat the excuse i got, and for the management that hires to pick knowledgeable chiefs with experience.

So back to it, again service was great Manager was very polite(even though the explanation didn't make sense to me) took back the steak and had another prepared and even cut the cost of it. Now reading the above on preparation it should have been a few minutes to get the next cut it took way too long. I don't want to throw out a time since I was not looking at my watch but 6min is all it probably needed. It was well well over that. There was one other table eating and they had already gotten their food, so I was it for that kitchen...

Ok so the cut tendons tendons tendons. The cut was horrible who ever they have selecting their cuts of meat must have been in the military. Cause thats the only place i've ever had meat that bad. I was pretty excited, I am not a 74$ dollar steak guy. This let me down hard. I'll stick with cooking steaks on my frying pan, on my camp stove with grocery store steak.(I live in a Van)

Don't come here for the meat its just not there. YET!! The place is beautiful staff is great, ambiance outstanding. Definitely need to step it up to match the food with the experience.

I hope this review is...

Underwhelming, over-priced food, made from Cisco mid-grade supplies, with substantial mistakes in menu descriptions, presentation, and preparation. First up, the cocktails were quite good, and not insanely expensive. The house special old fashioned and martini were quite nice. For appetizer we chose the charcuterie board which was described as your typical dried meats, a selection of cheeses, and served with crostini.

What arrived was a plate of Fred Meyer salami, a couple cubes of cheese, and CRACKERS. From a box. There were strawberries out of season. And a comically sized cup of mustard sauce. The salami was bland. But the crackers instead of crostini! I told our server, who had clearly never read the menu or even noticed. She was surprised. After ten minutes or so she bought out a few slices of toasted fresh bread, most of which was burned. It was dry, with no olive oil, which is the definition of crostini - bread, sliced thin coated with olive oil and toasted over a flame.

Then the plate of "locally foraged mushrooms, four types". Which turned out to be enokis and shitakes, flavorless and absolutely cooked to death. Enokis and shitakes are not foraged in Oregon. Cisco. No identifiable butter, oil, salt or garlic was found. The serving size was huge however. We barely touched it. The $46 dollar roasted chicken was tough, overdone and flavorless, and served with an enormous pile of roasted vegetables. The $45 lasagna was the single decent decision, but it wasn't spectacular, simply passable. Our server proceeded to overcompensate for the duration of the meal, constantly interrupting our conversation and our meal to ask, "if everything was tasting good".

Eventually, the shift manager came by to thank us for pointing out the crostini error on the menu. We didn't have the heart to tell her about the "locally foraged" obviously farmed Japanese mushrooms.

Two stars, except that dinner and drinks for two ran $245.

One star....