This week we revisited Roam and we can both say they’ve made some Major improvements to their menu items and the quality is outstanding! Their new head chef and two time Food Network chef, Bryant Kryck, seems to truly be making an impact in this up and coming foodie location.

There were so many great menu items to choose from but we decided to start with their Ahi Tuna Ceviche. The fish was fresh, the lime juice gave a nice acidity, the pico de gallo and cucumbers brought a crisp freshness, the tostadas added the crunch and richness, while the capers and fresno peppers truly brought something special to this dish that you won't want to miss.

For entrees we had to go with something classic and something unique. Lets start with a classic- The Cheese Burger. Roam took a classic and spiced it up a bit! Not with heat level spice but added some lemon scented arugula and pickled red onions! While this may seem a bit odd it works perfectly together! The arugula, with its peppery quality somehow softens the acidity of the pickled onions; both toppings melding well with a great meat patty, traditional toppings, and bun. Oh and don’t forget to upgrade to the Truffle fries!

For the not so traditional, we had to try the mushroom ragu. Now a mushroom ragu is fairly common in itself, but the seasonal blend of mushrooms they used added a complexity and element to this dish that we were not expecting. The mushrooms used took this dish to another level. Plus, finishing this dish off with some wonderfully prepared caramelized onions made this an entree to remember. 

If you’re downtown and looking for a quieter lunch spot this season, classy ambiance, and cheerful staff- this is a place you should try! Roam is truly embodying the spirit of hospitality.

-The Bend Premier Foodies