A number of pretty average but often busy restaurants line Sisters’s main street, Cascade Avenue. The hottest spot among them and a fun place is Bronco Billy’s Ranch Grill & Saloon (190 E. Cascade Ave., 541/549-7427, 11 a.m.–9 p.m. daily, dinner $12–23). Built in 1912, the upstairs rooms of this historical structure have been refurbished into intimate mini-dining rooms. Barbecued ribs are the specialty of the house, but you can also find fresh seafood, steaks, chicken dishes, and Mexican fare.
In one corner of the building, on the other side of the Western-style saloon doors, is Bronco Billy’s. This funky watering hole must look much the same as it did 80 years ago. A racy painting that used to grace the local brothel is proudly displayed behind the bar, and cowboy hats on most heads complete the picture of a town whose Old West ambience gets better with age. For the price of a beer, you can get one of the local guys to tell you the inside scoop on where to go and what to do in this neck of the woods.
The best food in town is at Chloe at FivePine (1011 Desperado Tr., 541/588-6151, 11 a.m.–2:30 p.m. and 5–9 p.m. daily, $17–26), where dinner options range from a grilled vegetable Napoleon with layers of grilled portobello mushroom, eggplant, winter squash, roasted pimiento, and wilted spinach on a bed of tomato coulis to lavender-marinated filet mignon served with celeriac mashed potatoes. The decor is simple, with an Asian flavor that complements the subtle Asian touches that the Laos-born chef-owner brings to many dishes.
In nearby Camp Sherman, a special treat awaits at the Kokanee Cafe (25545 SW Forest Service Rd. 1419, 541/595-6420, 5–9 p.m. daily May–Dec., $22–32, reservations recommended), which is known for its fresh and innovative cuisine served in a small, simply furnished dining room. Their house salad, made with loads of organic greens, wine-soaked raisins, and roasted hazelnuts, is worth the trip alone; the fresh rainbow trout is perfectly cooked and served (when the season allows) with fiddlehead ferns; and the grilled salmon is accompanied by green tomato jam, corn spoon bread, seasonal greens, and chervil crème fraîche. Dinner reservations are crucial during the summer and fishing season, given the small size of the building.
by Judy Jewell and W. C. McRae from Moon Oregon, 8th Edition, © Elizabeth & Mark Morris and Avalon Travel