Rancher Butcher Chef - Steakhouse NWX

“Absolutely the best food I've EVER had. We had the octopus, Radiccio salad, and the Teres Major and Bavette steak and it was FAR more tender, juicy and delicious than any filet mignon I've eaten. I've been to other premium steak houses and this was ABSOLUTELY amazing. I cannot stress how amazing it was. The octopus wasn't chewy at all but also melted in your mouth. WOW! I was super impressed. I'm not a salad person but I could have eaten this as a meal. It was SOOOOO good! Yeah, the prices were premium, just like a premium steakhouse like Ruth Chris or a Brazilian steakhouse, but this was FAR better than any of those. The service was top notch and we were extremely impressed. We went because it was my birthday and they were very nice, attentive and very knowledgeable about everything on the menu. The only complaint I would have is that since it was a birthday dinner, I was kinda expecting a free drink, or dessert or half off on that or at least something since we spent nearly $200 on the meal but we got nothing. They did give birthday wishes and service was excellent. But when you spend that much, come on guys....I wasn't expecting them to sing happy birthday since it is a premium steakhouse. So that's the only complaint, but when we can afford it again, we will definitely be back..”

“It doesn't get any better than Rancher Butcher Chef. And I'm not even a meat eater. Our party of 3 were all blown away by the ambience, service and food. When you entered you are greeted by 3 large coolers filled with steaks in various stages of the aging process. When you step around the corner you enter a room so filled with upscale rustic charm that you feel you never want to leave. In addition to the many tables, there's a long chefs table where you can watch the masters creating their art. The menu has a very broad and interesting selection of appetizers and salads, making it difficult to narrow it down to just a few. We tried the burrata which surprisingly was served with broad beans. It was good but probably the only item I wasn't enamored with. The little gem salad with citrus and a sprinkling of blue cheese and hazelnuts was delicious. For mains we had the scallops which came with 4 plump scallops, and the crab cakes. Our third person had the Teres Major steak which was a huge hit. I tried it and it was tender and delicious to the point it almost converted me from a pescatarian to a carnivore! For dessert we had the hot chocolate lava cake with ice cream. Divine chocolatey gooy goodness. Highly recommend RBC, and I am looking forward to trying the downtown Bend location as well.”

“I visited this place a couple weeks ago with my wife. We made a reservation for 1630. They do not open their doors until 1630 and will literally stare at you while you wait in 20 degree temps. If you don't open your doors until 1630, start reservations at 1640, or just open the doors at 1620 for 1630 reservations. The only other complaint I have about this place is the 3% added fee. Your restaurant is already expensive, just put that in the price and move on. Pay your servers what is needed and quit with the nonsense. The host was very nice once he actually opened the door to let us in. Our server here was excellent. The food was also excellent. Definitely try the deviled eggs with oysters.”

“We had the 16oz ribeye (med-rare), sweet potato gratin, glass of Pinot and a mojito. The char on the steak was perfect! The sweet potato’s paired nicely with the harissa sauce - not too sweet. Recommend making a reservation. We went on a Sunday night and sat at the chef counter. Super fun experience to watch the food being prepared.”

“Our son and daughter-in-law treated us to dinner at Rancher Butcher Chef as it is one of their favorite restaurants in Bend. We were greeted by Jo Jo who immediately set the tone of outstanding customer service. We were seated at the end of a long family style table which began a remarkable dining experience. Our server was Amelia who was warm and personable and tended to our every need during our meal. Additionally, every individual staff member who touched our table was knowledgeable and informative as they presented our selection of menu items. The tapas were delicious as the plates kept coming. The meats were perfectly prepared and we especially enjoyed the Spaghetti Western Carbonara, the Chef’s Mixed Grill, and the variety of sauces. We were there on a Sunday evening and the place was packed so reservations are recommended.”