During our recent sojourn in Central Oregon, we had a most enjoyable fine-dining experience in a rather unexpected spot. My sister Ann clued us in to the Lake Creek Lodge, located about 35 miles northwest of Bend in the tiny community of Camp Sherman (year-round population of around 240 people).

Nestled amid towering Ponderosa pines and other conifers on the eastern flank of the Cascade Mountains, Camp Sherman has been a vacation retreat for families for more than a century. Nearby lies the Metolius River, which erupts full-grown from its headwater springs,

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offering nationally renowned trout fishing in its crystal-clear waters. The area boasts hiking, biking and horseback-riding trails; whitewater boating; skiing and snowshoeing in the winter; and peace and relaxation all year ’round. What you won’t find are boutiques and galleries, trendy coffee shops and lots of dining options. No, this spot proves the very definition of “rustic.” That’s part of what makes the restaurant at Lake Creek Lodge such a delightful discovery.

We arrived at Lake Creek Lodge on a mild summer evening, driving several miles down a narrow, two-lane road crowded on either side by massive Ponderosas. We had a little time before our reservation, so we wandered about to get a feel for the place. The lodge sits next to Lake Creek, which is spanned in a couple of places by charming wooden bridges lined with colorful flower boxes. Across the creek sit the resort’s cabins. Reading the descriptions of the accommodations on the website made me want to immediately book a stay next summer: two- or three-bedroom cabins with full kitchens, stone fireplaces, big decks furnished with grills — cozy but with all the amenities.

We then returned to the lodge and were greeted by owner-host Gordon Jones, who invited us to relax in the lodge’s great room until our table was ready. The resort itself celebrated its 100th birthday this year, but the original lodge was replaced by the one currently standing, built in 1935. Craftsmanship is obvious everywhere you look: warm wood paneling, multi-paned windows looking out to the trees, a large stone fireplace crowned with a stone sculpture of a massive trout. Cozy groupings of comfy chairs and sofas and a bookcase full of books invite guests to curl up and stay a while. 

We were soon led to our table in the dining room’s sun porch, where we could look out past the outside patio seating and fire pit to the lawn and creek beyond. My sisters Julie and Ann (she who “found” this place for us) joined Harry and me, and we quickly examined the menu and, with difficulty, narrowed our choices. Featuring Pacific Northwest cuisine (locally raised Angus beef, fruits and produce; plenty of fresh seafood; and a wine list heavy on Oregon and Washington vintages, with a selection of California and international labels as well), we chose a few starters to share as well as some sides and our entrées. Our server and the kitchen were very helpful and careful to accommodate Julie’s dietary restrictions, putting her at ease that she could dine safely.

We started with a selection of artisan breads served with a pistachio dukkah, feta and smoked olive oil. I had to remind myself with difficulty to limit the amount of bread I sampled to save room for dinner; each one was unique, warm and delicious. Ann and Julie ordered the diver scallops, served with a few slices of pork belly, spring peas and a luscious spring pea and mint sauce. Harry and I shared another seafood starter, the shrimp and bay scallop leche de tigre ceviche, wonderfully citrusy and fresh, served with a creamy avocado/cucumber sauce and watermelon radish garnish and crispy corn tostadas. Every dish was plated as beautifully as these two were; such a feast for the senses!

We chose a few vegetable sides to have with our entrées: charred asparagus with a pepper relish and birista onions;   whipped potatoes with roasted garlic; and braised beets with Humbolt Fog goat cheese, strawberries, mint, pistachios and a balsamic reduction. Not being a fan of beets (that’s a story for another day), I did not partake of the dish, but it surely was pretty!

Harry and I decided to share the Bistro Tender, perfectly cooked slices of tenderloin, while Ann ordered the lamb osso bucco — fall-off-the-bone tender and very rich — while Julie opted for the king salmon. You could see and taste the care and attention to detail in every dish, from garnish to sauces.

Because Ann had raved about the fantastic desserts she’d encountered here, we made sure to save room for some and settled on two to share: the richly dark chocolate pot de crème and a light and luscious crème brûlée.

We all really loved our feast in the woods and will definitely return when we are in the area again. We did note that the restaurant is open only from early March through November 2 this year, Wednesdays through Sundays. And I think I’d better look into booking one of those cabins for next summer . . . I imagine they book up pretty quickly!

— Patty Vanikiotis, associate editor/copy editor