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BOSA Food & Drink is a locally chef-owned & operated neighborhood restaurant located inside the historic Bakery Building on bustling Galveston Avenue in Bend’s westside. Our culinary focus is on fresh pastas, regional Italian, French and Mediterranean. The menu is seasonally driven and heavily based on the availability of the best fresh ingredients from local farms and other responsible sources. Our wine list is created with focus on the Pacific Northwest, Italy, France and great relationships with wineries and winemakers. Reservations are recommended for the dining room. The bar is available on a walk-in, first-come, first-serve basis for everyone over the age of 21. We serve the full menu making it a great way to experience BOSA.
Hours
| Monday | 4:30–9:30 PM |
| 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 | Closed |
Address and Contact Information
Address: 1005 NW Galveston Ave, Bend, OR 97703
Phone: (541) 241-2727
Website: http://www.bosabend.com/
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Bosa | Italian and French Restaurant in Bend, OR
BOSA Food & Drink is a neighborhood restaurant located inside the historic Bakery Building on bustling Galveston Avenue in Bend’s westside.
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Reviews
ShawnaBOSPDX
The focaccia is divine. It was fluffy on the inside, crisp on the outside with a gorgeous presentation; possibly the best we’ve ever tasted. The service was attentive and friendly without being disruptive. We were surprised and delighted with the seafood special and highly recommend the halibut. The flat iron steak and meatballs were fine, but nothing noteworthy or anything we’d order again. Their accompaniments- the pommes frites and tomato gravy – were both amazing, well balanced and hitting all the right flavor notes. Overall, one of our favorite dining experiences in Bend and we’ll definitely be back to see what dishes match up in quality to the halibut and focaccia! I’m recovering from surgery – so no alcohol and both the Linda and Super Tuscan Sodas were fabulous treats!
… moreKayla Heffner
We visited BOSA with some friends during our stay in Bend. We made a reservation and I am glad we did because this place was packed on a Saturday night. Several of us shared some of the pastas and starts. The food was excellent. We loved every dish. The chicken was phenomenal. It was so moist and flavorful. We ordered several pastas, and I can’t remember the names but they were all delicious. For dessert, I couldn’t resist the Tiramisu which actually came in a cup, but was also delicious.
We really had a nice meal and you could taste the quality in the food.
Fun fact – we selected a wine from the Lombardi region of Italy in hopes that the Seahawks would win the “Lombardi” trophy this year and they did. Thanks for the good luck 😉
My only little critique for the restaurant – I was sitting facing the windows, and I noticed that the location of the restaurant was situated on the corner that faced a gas station on every other corner. It’s a bit of an eyesore for such a great place, and could easily be fixed with some semi-transparent window shades or curtains just to add to the ambiance. But other than that, it was great!
… moreWe really had a nice meal and you could taste the quality in the food.
Fun fact – we selected a wine from the Lombardi region of Italy in hopes that the Seahawks would win the “Lombardi” trophy this year and they did. Thanks for the good luck 😉
My only little critique for the restaurant – I was sitting facing the windows, and I noticed that the location of the restaurant was situated on the corner that faced a gas station on every other corner. It’s a bit of an eyesore for such a great place, and could easily be fixed with some semi-transparent window shades or curtains just to add to the ambiance. But other than that, it was great!
leonard alexander
My wife made reservations for 5:15 for our 12 year anniversary we were promptly seated when we arrived. They had a little anniversary card on our table, which was a little small. our waitress was very nice. She informed us of all the specials which sounded good, but my wife decided on the pasta I decided on the flat iron steak. Our appetizer was meatballs and bread, which was very good. By the way best margarita ever tasted. I asked my wife how was her pasta? She said it was very good. My steak was cooked medium which was perfect. for dessert, we had the date cake with vanilla gelato excellent more than likely we will return for a second visit.
… moreMark Engel
Amazing dining experience, the kind that leaves you with a smile the rest of the evening. We were visiting Bend with our adult children all who love food. We started with cocktails and they have a great list of options and a nicely curated wine list. The crab appetizer was expensive but so fresh and full of flavor, we would surely order again. Do. It miss the Tricolore Salad also spectacular. The spaghettini with local wild mushrooms was my favorite entree full of umami, texture and amazing flavors. All the pastas are homemade in house and delicious and you can’t go wrong. The 8oz steak with pomme frites was cooked perfectly and full of flavor as well. We finished with Tiramisu and Date Cake for dessert and while good was not up to par with the amazing dishes we for our meal.
… moreJacob Schmidt
Truly a delight in Bend! Delicious food prepared with seasonal ingredients and great cocktails. We enjoyed sitting out on the patio with a group of six (no reservation, but they accommodated us on a Saturday). It’s definitely a “small plates/shareable” place, but what it lacks in volume more than makes up for in quality and flavor. Expect to spend a decent amount here if you want to walk away satiated. Highly recommend the focaccia, burrata, and pastas—the rigatoni hit the spot!
… moreAaron Dewitt
A day later and I’m still thinking about the food.
We did not have dinner reservations, but with a little wait we’re able to get a seat at the bar. We had a couple of non-alcoholic cocktails and the taste was good and the value was just okay. Still think over 8 for a drink without alcohol is too much.
The food was amazing though. We had the calamari and snails to start. Calamari was amazing. Really good!!! Highly recommend. Snails were good too just a bit too much red sauce that hid the flavor. Also had the pork ribs, and flat iron steak. Pork ribs were out of this world. So well seasoned and cooked. It came with some broccolini that was undercooked but man was it good. Flat iron steak was ordered Medium for my husband, but came out Medium Rare, which is my preference so we didn’t say anything. The sauce on the side— crazy good. The truffle fries— wow! Worth it!! We also had a side of mushrooms which were good. For dessert we had the panna cotta dessert and I would also highly recommend this— just amazing!
I found the host to be great, and the people delivering the food as well. The bar tenders were good. The whole placed seemed very well staffed and tho they genuinely liked each other. Having a well staffed front and back of house comes across!
I hope the second time we go it’s just as good!!
… moreWe did not have dinner reservations, but with a little wait we’re able to get a seat at the bar. We had a couple of non-alcoholic cocktails and the taste was good and the value was just okay. Still think over 8 for a drink without alcohol is too much.
The food was amazing though. We had the calamari and snails to start. Calamari was amazing. Really good!!! Highly recommend. Snails were good too just a bit too much red sauce that hid the flavor. Also had the pork ribs, and flat iron steak. Pork ribs were out of this world. So well seasoned and cooked. It came with some broccolini that was undercooked but man was it good. Flat iron steak was ordered Medium for my husband, but came out Medium Rare, which is my preference so we didn’t say anything. The sauce on the side— crazy good. The truffle fries— wow! Worth it!! We also had a side of mushrooms which were good. For dessert we had the panna cotta dessert and I would also highly recommend this— just amazing!
I found the host to be great, and the people delivering the food as well. The bar tenders were good. The whole placed seemed very well staffed and tho they genuinely liked each other. Having a well staffed front and back of house comes across!
I hope the second time we go it’s just as good!!
Rebecca Tibbals
Absolutely outstanding service and delicious food. Advise the snails as they were a special treat. The foccacia with whipped butter was by far the best bread I have ever had.
… moreKris Thompson
Delightful food, service, and atmosphere. Cocktails were unique and expertly crafted. Wine list is extensive with a great range. Dinner was out of this world. Service felt luxurious but not intrusive. Will definitely return.
… moreH.
We took family here for our first visit and I was so impressed with the food and the service!! I’m often disappointed in Bend, but BOSA knows what they are doing. The table timing, the crumb clearing, the way the servers properly drop food to the correct seats and with the correct arm. Every single employee acknowledged us, not just the host and server. It was a refreshing experience for this former server/bartender 🙂
My only complaint is the patio. There is tons of traffic at that intersection and I watched several near misses (not BOSA’s fault). It was a bit over-stimulating so I wouldn’t reserve a table out there in the future. But it would not deter me from returning, in fact I can’t stop thinking about our meal and I think we will be back as soon as possible!!
THANK YOU BOSA
… moreMy only complaint is the patio. There is tons of traffic at that intersection and I watched several near misses (not BOSA’s fault). It was a bit over-stimulating so I wouldn’t reserve a table out there in the future. But it would not deter me from returning, in fact I can’t stop thinking about our meal and I think we will be back as soon as possible!!
THANK YOU BOSA
Chris Wyatt
There are meals that feed you, and then there are meals that change you. Bosa, it must be said, belongs firmly in the latter category.
Our journey to this table began not with a simple phone call, but as a quest undertaken by dear friends, locals who know the rhythms of this town. For two long months, they navigated the digital pilgrimage required to secure a reservation, a feat of patience and timing that has become something of a local legend. To say Bosa is popular is an understatement; it exists in a category of its own, a quiet grail whispered about in a town renowned for more rugged pursuits.
To finally walk through the door is to cross a threshold into another world. The cool, high desert air of Bend gives way to an immediate and enveloping warmth. It’s an alchemy of low, golden light, the gentle clinking of glasses, and the low, contented hum of conversation from patrons who know they have landed somewhere truly special. The frenetic energy of the outside world, and indeed the memory of the effort it took to get here, simply dissolves. You are not just a customer; you are a welcome guest in a sanctuary devoted to the art of dining.
And then comes the food. It is here that Bosa transcends from a great restaurant to a culinary landmark. The pasta, oh, the pasta is a revelation to experience in Bend. It arrives not merely as a dish, but as a testament to a craft honed to perfection. Each handmade noodle possesses a texture so exquisitely tender yet resilient, it feels like a memory you never knew you had. The sauces that cling to it are masterpieces of balance, where simple, pristine ingredients are elevated into something profound. A dish of Cacio e Pepe, a classic often attempted but rarely perfected, becomes a sermon on the power of cheese, pepper, and technique. This is not just cooking, it is artistry that you can taste.
The wine list is not an afterthought but a co-conspirator in this beautiful affair. Each bottle seems to have been chosen to tell a story, a liquid poem that complements and elevates every bite. The staff guides you through it with an intuitive grace, ensuring the pairing is not just correct, but magical.
We lingered for a couple hours, yet time seemed to “Bend”, stretching and compressing around our table. Conversation flowed, laughter came easily, and for a while, the meal was the entire world. It was more than sustenance; it was restoration. We didn’t just have a great time; we created a benchmark against which future great times will be measured.
So, was it worth the legend, the two-month wait, the monumental hype? The answer is an unequivocal and resounding yes. Bosa is a magnificent, unforgettable experience that reminds you what a meal can be: a moment of pure, unadulterated joy that resonates long after the last plate has been cleared.
… moreOur journey to this table began not with a simple phone call, but as a quest undertaken by dear friends, locals who know the rhythms of this town. For two long months, they navigated the digital pilgrimage required to secure a reservation, a feat of patience and timing that has become something of a local legend. To say Bosa is popular is an understatement; it exists in a category of its own, a quiet grail whispered about in a town renowned for more rugged pursuits.
To finally walk through the door is to cross a threshold into another world. The cool, high desert air of Bend gives way to an immediate and enveloping warmth. It’s an alchemy of low, golden light, the gentle clinking of glasses, and the low, contented hum of conversation from patrons who know they have landed somewhere truly special. The frenetic energy of the outside world, and indeed the memory of the effort it took to get here, simply dissolves. You are not just a customer; you are a welcome guest in a sanctuary devoted to the art of dining.
And then comes the food. It is here that Bosa transcends from a great restaurant to a culinary landmark. The pasta, oh, the pasta is a revelation to experience in Bend. It arrives not merely as a dish, but as a testament to a craft honed to perfection. Each handmade noodle possesses a texture so exquisitely tender yet resilient, it feels like a memory you never knew you had. The sauces that cling to it are masterpieces of balance, where simple, pristine ingredients are elevated into something profound. A dish of Cacio e Pepe, a classic often attempted but rarely perfected, becomes a sermon on the power of cheese, pepper, and technique. This is not just cooking, it is artistry that you can taste.
The wine list is not an afterthought but a co-conspirator in this beautiful affair. Each bottle seems to have been chosen to tell a story, a liquid poem that complements and elevates every bite. The staff guides you through it with an intuitive grace, ensuring the pairing is not just correct, but magical.
We lingered for a couple hours, yet time seemed to “Bend”, stretching and compressing around our table. Conversation flowed, laughter came easily, and for a while, the meal was the entire world. It was more than sustenance; it was restoration. We didn’t just have a great time; we created a benchmark against which future great times will be measured.
So, was it worth the legend, the two-month wait, the monumental hype? The answer is an unequivocal and resounding yes. Bosa is a magnificent, unforgettable experience that reminds you what a meal can be: a moment of pure, unadulterated joy that resonates long after the last plate has been cleared.