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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Tuesday | 4:30–9:30 PM |
| Wednesday | 4:30–9:30 PM |
| Thursday | 4:30–9:30 PM |
| Friday | 4:30–9:30 PM |
| Saturday | 4:30–9:30 PM |
| Sunday | 4:30–9:30 PM |
| Monday | 4:30–9:30 PM |
Address and Contact Information
Address: 2838 NW Crossing Dr suite 120, Bend, OR 97703
Phone: (541) 797-7900
Website: http://rbcbend.com/
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Order and Reservations
Reservations: resy.com
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Menu — Rancher • Butcher • Chef • RBC
Contact. 2838 NW Crossing Drive Bend, OR 97703 · [email protected] (541) 797 – 7900. Hours. 4:30 pm – 9:30 pm Daily RBC Steakhouse will be closed on 2/8/26 …
Rancher • Butcher • Chef • RBC
BAR RBC • Tapas. Wine. Cocktails. · Downtown Bend.
Rancher Butcher Chef – Steakhouse NWX – Resy
RANCHER BUTCHER CHEF (RBC) IS A MODERN DINING ROOM & BAR THAT IS LOCATED IN THE NW CROSSING NEIGHBORHOOD OF BEND, OREGON. AT RBC WE PRIORITIZE SHOWCASING THE …
Reviews
Karen L
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.
… moreWhen 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.
Brian Bennett
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.
… moreNichell Logue
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.
… moreRecommend making a reservation. We went on a Sunday night and sat at the chef counter. Super fun experience to watch the food being prepared.
jason w
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.
… moreThe 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.
Derrick
Rancher, Butcher, Chef in Bend stands out as one of the region’s most impressive destinations for steak and thoughtful hospitality. The restaurant offers an extensive selection of steaks—well over thirty cuts and preparations—each presented with a level of care that reflects genuine expertise in sourcing and craftsmanship. The range alone is remarkable, but the execution is what elevates the experience. Every cut is prepared with precision, and the kitchen shows a clear understanding of how to highlight the character of each steak without overcomplicating it.
The supporting elements of the menu are equally deliberate. The sides are designed with intention rather than treated as afterthoughts, and the results show in both flavor and presentation. They complement the steaks without overshadowing them, creating a balanced and well-structured dining experience. The wine list deserves particular mention. It is curated with a level of attention that aligns seamlessly with the food program, offering pairings that feel both accessible and elevated. The selection reflects breadth, but also a strong point of view, which is not always easy to find.
The atmosphere contributes significantly to the restaurant’s appeal. The open-concept design adds warmth and energy to the space, making it inviting without sacrificing refinement. Family-style service for the dishes reinforces a sense of communal dining, encouraging guests to engage with the meal in a shared, relaxed way while still maintaining a polished level of service. The team demonstrates professionalism, genuine attentiveness, and a clear commitment to making guests feel welcome.
Overall, Rancher, Butcher, Chef delivers a dining experience that is both sophisticated and approachable. It succeeds not only through its exceptional steaks and carefully constructed menu, but also through its hospitality and well-considered environment. It is a standout option in Bend and a worthwhile destination for anyone who appreciates high-quality food served with care and intention.
… moreThe supporting elements of the menu are equally deliberate. The sides are designed with intention rather than treated as afterthoughts, and the results show in both flavor and presentation. They complement the steaks without overshadowing them, creating a balanced and well-structured dining experience. The wine list deserves particular mention. It is curated with a level of attention that aligns seamlessly with the food program, offering pairings that feel both accessible and elevated. The selection reflects breadth, but also a strong point of view, which is not always easy to find.
The atmosphere contributes significantly to the restaurant’s appeal. The open-concept design adds warmth and energy to the space, making it inviting without sacrificing refinement. Family-style service for the dishes reinforces a sense of communal dining, encouraging guests to engage with the meal in a shared, relaxed way while still maintaining a polished level of service. The team demonstrates professionalism, genuine attentiveness, and a clear commitment to making guests feel welcome.
Overall, Rancher, Butcher, Chef delivers a dining experience that is both sophisticated and approachable. It succeeds not only through its exceptional steaks and carefully constructed menu, but also through its hospitality and well-considered environment. It is a standout option in Bend and a worthwhile destination for anyone who appreciates high-quality food served with care and intention.
Olena P
The steak was delicious- perfectly seasoned. Since they have different steak sauce options, We ordered the regular steak sauce (A1ish) and the aji green sauce.
The green sauce reminded me of a more garlicky Peruvian chicken sauce -outstanding.
We got the warm olives and gem salad to start also Delicious.
The sweet potato gratin came out very undercooked and had to ask for another one.
Unfortunately by the time the new one came out we had finished the steak.
Service was great, and we enjoyed the cocktails.
… moreThe green sauce reminded me of a more garlicky Peruvian chicken sauce -outstanding.
We got the warm olives and gem salad to start also Delicious.
The sweet potato gratin came out very undercooked and had to ask for another one.
Unfortunately by the time the new one came out we had finished the steak.
Service was great, and we enjoyed the cocktails.
Kimberly Kramer
YUM! We celebrated our anniversary here last night and are still talking about our meal! Everything was absolute perfection. The T-bone steak was massive and perfectly cooked to our request. All of the sides were interesting, delicious and paired so well with the steak. The service was outstanding. Just the right amount of attentive, as well as, well-versed in the menu and very friendly. We can’t wait to return!
The only small critique we have is that the patio door was open (the weather was stunning, so we understood) and it allowed a few flies in that hovered around our table occasionally. They hardly bothered us but we did have to shoo them away a few times.
… moreThe only small critique we have is that the patio door was open (the weather was stunning, so we understood) and it allowed a few flies in that hovered around our table occasionally. They hardly bothered us but we did have to shoo them away a few times.
Lou & Lexi
We were sat at the chef’s counter — an experience I can’t recommend more! It lets you peer right into the chaos and beauty of the kitchen team behind the cow on your plate. The cocktails are unmatched. We started with the poutine as an appetizer and whoa — mind blown. Ever had chunks of steak on your Canadian poutine before? Yeah, we hadn’t either — but now we’re convinced it should be the national standard. Take notes, Canada.
Next, we truly understood the meaning behind Rancher Butcher Chef when our steaks arrived. They pride themselves on being farm-to-table, and you can absolutely taste it. My husband had the ribeye, while I was talked into the chef’s special of the night — a mix of NY strip, ribeye pieces, and sausages all plated beautifully. Not disappointed. Every bite was incredible.
And then came the butterscotch cake, which delivered another round of gasps and wide-eyed looks between us like we’d just discovered dessert for the first time.
If you’re doubting booking this place, just do it. Book the reservation. Treat yourselves to the steaks and the sweet potatoes au gratin (please, because I still think about this side dish). And for the love of all things holy— get the butterscotch cake.
I’d like to shake the rancher’s hand who raised the cows, thank the butcher who did the dirty work, and give my firstborn to those chef, because dang, they know how to cook a steak! We’ll definitely be back sooner than financially responsible.
… moreNext, we truly understood the meaning behind Rancher Butcher Chef when our steaks arrived. They pride themselves on being farm-to-table, and you can absolutely taste it. My husband had the ribeye, while I was talked into the chef’s special of the night — a mix of NY strip, ribeye pieces, and sausages all plated beautifully. Not disappointed. Every bite was incredible.
And then came the butterscotch cake, which delivered another round of gasps and wide-eyed looks between us like we’d just discovered dessert for the first time.
If you’re doubting booking this place, just do it. Book the reservation. Treat yourselves to the steaks and the sweet potatoes au gratin (please, because I still think about this side dish). And for the love of all things holy— get the butterscotch cake.
I’d like to shake the rancher’s hand who raised the cows, thank the butcher who did the dirty work, and give my firstborn to those chef, because dang, they know how to cook a steak! We’ll definitely be back sooner than financially responsible.
Eric Lopotosky
⭐ A Culinary Masterpiece in Bend – Worth Every Mile! ⭐
Rancher Butcher Chef is more than just a restaurant—it’s a celebration of food, family, and unforgettable dining. Co-owners Jonie and Garrett Peck and their partners Chef John Gorham and his wife Renee have created a space that radiates warmth and passion, blending modern rustic charm with an atmosphere that feels both inviting and elevated. You can feel their love of food and community in every detail, from the curated menu to the attentive service.
The service staff here are true professionals—gracious, intuitive, and clearly passionate about hospitality. Their timing was flawless, their recommendations spot-on, and they radiated the same love for food and people that the parnters embody.
Our meal was extraordinary from the very first bite. The evening began with bacon-wrapped dates, each bite a harmony of smokiness, crunch, and sweet heat, thanks to the candied hazelnut core and a drizzle of spicy honey glaze. Alongside, warm Castelvetrano olives arrived glistening in a rose petal harissa—earthy, floral, and slightly fiery, transforming a simple ingredient into something soulful.
The peach salad was a revelation: peppery arugula, tangy crème fraîche, candied hazelnuts, and balsamic reduction. Every forkful delivered a burst of sweet, tart, and creamy flavors, making this, without exaggeration, the finest salad I’ve ever tasted.
Next, the seared scallops arrived, perfectly caramelized on the outside, silky within, resting on hazelnut romesco and bright fennel salad. A dish so balanced it bordered on art. Then came the octopus a la plancha, a true show of creativity—charred to perfection, tender yet meaty, laid over a smoky-sweet piperade, with ribbons of silky aioli tying everything together. The aroma alone was intoxicating, and the flavor was unlike any octopus I’ve ever encountered—innovative, bold, and utterly memorable.
The sides were no afterthought. The spoon bread, with its airy corn masa base and pops of blueberry, arrived steaming and rich, the salted butter melting into every crevice. The RBC baked potato was pure indulgence—crispy-skinned and generously loaded with bacon, sour cream, chives, and black pepper.
Then came the finale: a 16oz Snake River Farms ribeye. Perfectly charred, juicy, and deeply flavorful, it was paired with a vibrant, herbaceous chimichurri that lifted each bite into something transcendent. Truly life-changing steak.
Rancher Butcher Chef is worth however far you have to travel. Priced perfectly for the caliber of food and experience, it represents everything dining should be—memorable, soulful, and deeply satisfying.
… moreRancher Butcher Chef is more than just a restaurant—it’s a celebration of food, family, and unforgettable dining. Co-owners Jonie and Garrett Peck and their partners Chef John Gorham and his wife Renee have created a space that radiates warmth and passion, blending modern rustic charm with an atmosphere that feels both inviting and elevated. You can feel their love of food and community in every detail, from the curated menu to the attentive service.
The service staff here are true professionals—gracious, intuitive, and clearly passionate about hospitality. Their timing was flawless, their recommendations spot-on, and they radiated the same love for food and people that the parnters embody.
Our meal was extraordinary from the very first bite. The evening began with bacon-wrapped dates, each bite a harmony of smokiness, crunch, and sweet heat, thanks to the candied hazelnut core and a drizzle of spicy honey glaze. Alongside, warm Castelvetrano olives arrived glistening in a rose petal harissa—earthy, floral, and slightly fiery, transforming a simple ingredient into something soulful.
The peach salad was a revelation: peppery arugula, tangy crème fraîche, candied hazelnuts, and balsamic reduction. Every forkful delivered a burst of sweet, tart, and creamy flavors, making this, without exaggeration, the finest salad I’ve ever tasted.
Next, the seared scallops arrived, perfectly caramelized on the outside, silky within, resting on hazelnut romesco and bright fennel salad. A dish so balanced it bordered on art. Then came the octopus a la plancha, a true show of creativity—charred to perfection, tender yet meaty, laid over a smoky-sweet piperade, with ribbons of silky aioli tying everything together. The aroma alone was intoxicating, and the flavor was unlike any octopus I’ve ever encountered—innovative, bold, and utterly memorable.
The sides were no afterthought. The spoon bread, with its airy corn masa base and pops of blueberry, arrived steaming and rich, the salted butter melting into every crevice. The RBC baked potato was pure indulgence—crispy-skinned and generously loaded with bacon, sour cream, chives, and black pepper.
Then came the finale: a 16oz Snake River Farms ribeye. Perfectly charred, juicy, and deeply flavorful, it was paired with a vibrant, herbaceous chimichurri that lifted each bite into something transcendent. Truly life-changing steak.
Rancher Butcher Chef is worth however far you have to travel. Priced perfectly for the caliber of food and experience, it represents everything dining should be—memorable, soulful, and deeply satisfying.
Angelina Anello-Dennee
The sides for the win! We loved the sides the best, then our drinks and entrees last. We did not have steak, as we are not steak people, but it was tasty nonetheless. Get the sweet potatoes!
… more