When you step into 10below Restaurant & Lounge, you know you are somewhere special. The northwest inspired modern décor has been described in articles as hip and stylish with a cosmopolitan flair. A respite from the heat of the summer, visitors appreciate the cool charm of the intimate setting on the lower level of The Oxford Hotel. Even the restroom has been featured in publications including the Oregonian’s living and hotel business sections.

But the artistic touch doesn’t end with the ambiance. That’s just the beginning. The true art is in the preparation and the presentation of an exquisite meal, something 10below’s new chef, Ingrid Rohrer-Downer, has mastered. Being a locavore at heart, Ingrid was a perfect fit for 10below, where the focus from day one has been on offering selections created from fresh, locally sourced ingredients. 10below has built a reputation around urban-organic northwest cuisine, a reputation that is sure to grow under Ingrid’s tutelage.

Since her arrival, Ingrid has introduced a new menu, which is proving quite popular with local clientele and hotel guests alike. Ingrid’s experience with Bon Appétit and Earthbound Farm in Carmel Valley influenced her dinner selections, which include a full range of proteins such as pork tenderloin with a chipotle onion marmalade and polenta green chili griddlecake or a lemon herb roasted half chicken with garlic thyme fingerling potatoes. A ribeye steak, with 10below’s secret dry rub, served with roasted shitake compound butter and potato crusted onion rings is a must try.

Not your mom’s pot roast, the Oxford pot roast has a savory, tender texture with absolutely perfect garlic mash potatoes. As a special treat, Ingrid offers a pasta or fish selection daily. Whatever you order, it is almost too pretty to touch, with Ingrid’s artistic flair evidenced not just in the ingredients but in the overall presentation of the dish.

For lunch, locally sourced soups and salads abound. 10below’s soups are made in-house with carefully selected ingredients ensuring a full, rich symphony of flavors. You simply must try the cream of cauliflower soup which is truly second to none. 10below’s signature lunch selection – the 10 10 10 – offers great taste and value for those in a hurry. In 10 minutes, you can have the 10below special for $10! Commuting to downtown Bend on a bike? Order the 10 10 10 for lunch and you’ll be back to work by 1pm, no problem.

Joining Ingrid this spring is Gretchen Smith, 10below’s new restaurant manager. Gretchen conducts the orchestra of serving professionals, who are well-versed on the intricacies of each dish, paired with just the right glass of wine. Her focus is on your dining experience, making sure no detail is overlooked. Gretchen has previously served the greater Bend community in similar capacities, making her uniquely able to anticipate the needs of local clientele including those seeking gluten free alternatives.
 This summer, come down to 10below for a cool, hip dining experience. Whether breakfast, lunch or dinner, experience firsthand the masterpiece that is 10below.

The Oxford Hotel / 10below, 10 NW Minnesota Ave., Bend, 541-382-1010, www.oxfordhotelbend.com.

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