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Blacksmith

Texan transplant Gavin McMichael transformed a 1923 smithy into the upscale Blacksmith, which turns out what he has dubbed "new ranch cuisine." McMichael, who worked in the kitchen of Southwest cuisine pioneer Stephen Pyles before moving to Bend in 2001, adds Mexican influences to a foundation of American frontier-style cooking: his “rancher's rib eye” is marinated for 24 hours in a barbecue rub and served with a wild-mushroom–pinto-bean ragoût. Try his Not Your Mother's Meat Loaf—a sculpted cube bathed in a demi-glace of fire-roasted tomatoes.

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From Travel + Leisure , DEC 2008

The main draw of ski towns is, of course...MORE>>

– Jeff Wise America’s Best Small Ski Towns

From Travel + Leisure , APR 2006

Texan transplant Gavin McMichael transformed a 1923 smithy into the upscale Blacksmith...MORE>>

– Ted Katauskas On a Bender

Last updated December 2008