By LINDEN GROSS, One Stop Writing Shop

I’ve been hearing about the food at Brother Jon’s for months. A lot of months. But somehow, I just never managed to get there until they opened a second brew pub on Bond Street and a friend invited me out for lunch. Actually, I had tried to go for dinner the night before, but the place was packed. It was just as crowded the next day, but luckily my friend had bellied up to the bar and saved me a seat.
I have to confess that I’d been craving Buffalo Chicken Wings for, well, weeks. So I just had to order the Buffalo Tenders. Despite the fact that they had about ten times more meat than a regular order of chicken wings, I ate the whole thing and loved every bite. The lightly dressed Alehouse Caesar provided the illusion of health. To be honest, I would have liked a bit more dressing, but a squeeze of lemon juice did the trick instead.

It was only fitting that when I returned to review the restaurant with three friends a few days before St. Paddy’s, the special was Buffalo Irish Nachos. How could I say no to potato chips with melted blue cheese, bacon and hot sauce? It takes a talented chef to turn a traditional dish on its head and make it work. The first bite was everything I had anticipated and then some—crispy, cheesy with that bite of blue, and topped off with green onions and vinegary heat. By the second bite I had already taken a mental inventory of my frig and pantry and realized that I could replicate the dish with even more blue cheese and bacon (my one suggestion).

Wanting to sample as much of the menu as possible, my pals and I ordered a variety of dishes, not realizing just how ample each would be. The copious array proved downright embarrassing, but we didn’t falter in our mission. On the lighter side of things, we grazed on a plate of marinated Greek olives and fresh mozzarella balls served with fire-grilled pita and a head of roasted garlic, as well as a salad of greens dressed with a balsamic vinaigrette and topped with a healthy piece of blackened salmon. Next time I would ask for a spicier rub on the salmon and a citrus dressing. But the dish was tasty nonetheless. I particularly liked the goat cheese fritters even though they didn’t particularly complement the fish.

The entrée highlights included creamy mac and cheese, which has to be some of the best I’ve had anywhere. The grilled rib-eye steak was tender and flavorful enough not to need the horseradish sauce it comes with or the side of zesty chimichurri (an Argentine green sauce made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes) that actually accompanied the fillet special that night. The fish and chips—beer-battered cod and house-cut fries—were first rate. The fish tasted fresh and mild, and remained crispy up to an hour after being served. (That’s what happens when you get a group of women together over food and cocktails.)

Speaking of drinks, Brother Jon’s concoctions are super. I know because I tried all of my friends’ beverages as well as downing my own. The beers were as good as the selection was large, and the Ginger Lemon Drop and the Key Lime Pie both lived up to their names and then some. But the Mocha Martini—hazelnut espresso and vanilla vodkas mixed with Kahlua and cream, and served in a glass striped with chocolate syrup—was my favorite. It’s probably also responsible for the fact that I sat down to write this review that same night instead of going to bed.

We finished the evening with a crumbly, cake-like brownie à la mode and a heavenly banana bread pudding that was crusty on top and creamy on the inside. The bourbon hard-sauce put the dish over the top.

In short, our evening at Brother Jon’s Ale House lived up to its stated mission to be “a gathering place to meet with friends and family…share a beer [or a few fabulous cocktails and] grab some good food and great company.”

Brother Jon’s Ale House
1051 Northwest Bond Street, Bend
541-728-0102
Owners: John Machell &
Steve Barnette
Hours: Monday, Sunday 11am–10pm Tuesday–Thursday 11am–11pm Friday – Saturday 11am-midnight