comes out decadently crisp and hot as a volcano with a side of thick cut jo-jo fries, but Justema recommends that you sub the cheesy tater tots for extra artery-busting goodness.
M & J TAVERN Along with Cascade West, the M & J boasts one of the only pressure fryer systems in town, allowing them to of- fer true broasted chicken and not just the standard, pre- cooked and flash-heated fare that you find at most res- taurants. You can’t go wrong with the four-piece chicken basket with thick-cut fries. M & J also makes a mean ja- lapeno popper, but if you really want to experience the power of M & J’s Henny Penny fryer, try the hot wings, which are served up in the bar’s own special blend of sauce and seasonings. Wash it all down with a cold PBR under the gaze of The Duke, who presides, rifle in hand, over all the proceedings at the M & J. Or just order it for pick-up, Laura and the gang over at M & J are happy to box it up for you.
Too Hot to Handle
A rundown of Bend’s best deep fryers and deep-fried food
By Eric Flowers
Asking folks in Bend where the best fries can be found is like asking who pours the stiffest drink or who brews the best IPA – everyone has an opinion. Maybe it’s that we need an escape from our locally sourced, grain-fed meats, organic produce and gluten-free diets. Whatever the rea- son, when we do indulge in deep-fried foods, we go big. So it only made sense that this year we include an ode to the fryer, that siren of late-night, alcohol-inspired dining. Here’s a rundown of some of our favorite places to demand that our food be served up battered and fried to a golden crisp.
CASCADE WEST ALE HOUSE The granddaddy of Bend fryers and, arguably the king
of them all, the Crispy-Lite Fryer at Cascade West is in its 18th
“season” at this popular Century Drive watering hole,
according to owner Chris Justema. This fryer also has the best backstory. According to Justema, the fryer replaced the Mongolian style grill that the restaurant used for—not kidding—a grill-it-yourself program in which customers brought their own steaks then fried them on Cascade’s grill. Not surprisingly, the program ultimately ran afoul of the local health department and Cascade West decided to replace the grill with the pressure fryer. If you’ve ever indulged in a bucket of Kentucky Fried Chicken, you owe it to yourself to sample Cascade West’s broasted chicken basket. Served up in a variety of sizes, ranging from single serving to family feast, the chicken
COREY’S BAR AND GRILL True, there’s no submarine hatch-style screw top lid on top of the fryer at Corey’s, just a good old vat of oil and a basket as far as we know. But the clear consensus around here is that Corey’s french fries are the best in the business. Always piled high and perfectly crispy, this late-night snack is the pre-emptive strike for tomorrow’s inevitable hangover.
DESCHUTES BREWERY AND PUBLIC HOUSE It’s just not fair that the Deschutes is the best at everything that it does. And you know what, maybe they aren’t, but they’re damn close. Case in point, Deschutes’ hot wings. Ask anyone in town who makes the best wings and you’re likely to hear, “the pub,” “Deschutes,” or some combina- tion or variation of the two. Try them tossed in fresh garlic for a mind-and-breath-altering experience that will have you coming back for more.
RIVERSIDE MARKET Everyone knows about Riverside’s burritos, but less her- alded is this neighborhood market’s fryer. The Riverside offers a relatively extensive menu of deep-fried food, but you can’t go wrong with the sweet chili wings from the fryer and are served with a side of the aforementioned sweet chili sauce that’s finger lickin’ good. Also try the hot wings or try the BBQ or teriyaki flavors.
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ELENA PRESSPRICH
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