We love to pick up the arroz con pollo here to eat at home as a shared meal. They have best arroz…read morecon pollo we have found in Central Oregon. The service is always prompt when we place a to go order. We have eaten once in the restaurant and it was clean and we had good service.

25.00 for a Ceasar Salad!!!! Ya you heard me right. About 2 cups of salad and a piece of chicken…read more My family and I will NEVER go back to this restaurant or Diegos again. Absolute joke.

Excellent, delicious Detroit style pizza. The carmelized crust rocks. Also the "Almost Famous"…read moresalad was big and filled with delicious stuff.

While eating at Podski on our first day in Bend, we saw another table pull out a delicious looking…read moreDetroit-style pizza from a box. We, having moved less than a year ago from Detroit, are always glad to see the style really spread through the US. Asking the couple where they got the pizza from, they pointed us to the next block where Abe Capanna's food cart is located. Of course, at that point, we had already ordered enough food to eat, so we relegated this place to the next day. Pouring rain, flooded roads, and power outages awaited our second day in Bend and the thought of Detroit style pizza was the only thing giving us respite. We arrived later in the evening than we liked due to the torrential downpour and were quoted a 30 minute wait. It ended up taking 31, so they seem to be pretty good at estimating (and that's also a pretty appropriate wait time for a quality Detroit-style pizza in the first place)! Taken from another of my reviews: there are several characteristics that define Detroit-style. Firstly, a focaccia dough-like crust, airy and chewy on the interior and with a crispness on the bottom and sides that's somewhat greasy but not overladen*. There must be flavorful Wisconsin brick cheese, buttery and tangy, melted on top and spread until it spills over the sides of the crust, creating a crisp caramelized cheese ring surrounding the pie. The pepperoni must be underneath the cheese**, and the flavorful tomato sauce, typically a large spoonful in two or three wide lines, is spread on top of the cheese. The crust must remain crisp without becoming soggy with moisture and there must not be too many toppings to prevent the crust from compressing and ruining the texture. *Note 1: The fat/grease is very important, both to allow the crust to crisp up and to act as a hydrophobic layer to prevent sogginess. **Note 2: This is the one trait I dislike about traditional Detroit-style, since it makes the pepperoni limp and soaked with grease. Any place that moves the pepperoni to the top is okay in my book. 8-Square Cheese Pizza w/ Pepperoni ($30) - As a mostly traditionalist, I always have to start with the classic pepperoni pizza. The pizza Abe Capanna's puts out is kind of strange in terms of shape. The dough doesn't quite stretch to the corners so the edges are rounded, but since they use a rectangular pan, some of the cheese crust, wonderfully salty and crisp, makes it to the corners. The pizza as a whole isn't quite rectangular and is instead more oblong The dough is fried very nicely to a consistent dark golden brown color, giving a great crisp texture with every bite and allowing enough grease to soak into the crust to prevent any watery moisture buildup. I think the dough is a little bit on the denser side vs airy, but it's nicely chewy and has well developed air pockets. The toppings start with a thick layer of cheese. I believe they use low moisture mozzarella, giving the pizza a mild taste with a very subtle tanginess and no fresh milkiness. A lot of places use brick cheese/mozzarella blends or just plain mozz nowadays, especially since it's more difficult to source the cheese the further a restaurant is away from Wisconsin. I'm actually okay with that for the most part. There's certainly not as much flavor in the cheese, but places have to make do with the ingredients they can obtain. The pepperoni is placed on top of the cheese and is baked until cupping upwards and crisped up. Tomato sauce is ladled on top, not entirely in a line, but rather dolloped on each slice. The sauce isn't a super fresh one, so its main characteristic is saltiness rather than any flavorful tomato acidity to help cut through some of the grease. the sauce is by far the weakest part of the pizza*. Between the cheese, pepperoni, and sauce, the pie is pretty well balanced with there being an appropriate amount of toppings to not overload the crust. While there are some weaknesses, I thought this was an excellent pizza, although not necessarily the most traditional Detroit-style. (4.5/5) Okay, so a couple of the reviews give Abe Capanna's a low rating because the reviewers complain that they don't serve a legitimate Detroit-style pizza. I tend to agree, given the major departures in shape and the cheese being used. Still, I think this is a delicious pizza, whether it's actually Detroit-style or not. Let's just call it a Bend-style interpretation of Detroit-style, if that makes everyone happier! *We had a couple of slices leftover and eating it the next day, the sauce actually becomes much more flavorful. Very interesting! If only it had tasted like that the first day! Note: Abe Capanna's charges a 3% credit card fee

Very nice lady who took my order and my food was incredibly fresh and absolutely delicious. The…read morewait wasn't long at all and I can't rave enough about the fries and the chicken bacon ranch wrap. No picture cause I devoured it.

Best Breakfast Burritos in Central Oregon and god I hope they get a satellite place in Bend. Keep…read moreup the great work. I will now be driving 25 mins to get these on the weekend.

Great big juicy burgers, and some of the tastiest fries around. My kids do find the pepper on the…read morefries a bit spicy, but they have little to no tolerance. I ask for theirs to be unseasoned, besides salt. Forewarning, the side of fries is enormous, make sure you have friends to share with, or hefty appetites. Occasionally they are closed for the holidays, or for an family emergency. The Facebook page is great at keeping closure announcements up to date, and ahead of time. You can find the link to the business Facebook page on Wild Ride's "Food Cart" list.

Excellent bacon cheeseburger and fries and the nicest service! We had a fun summer dinner outside,…read morewith lemonades from Wild Ride. We had our dog with us as well. Very family-friendly.

3.5 rounded up We ordered a margherita pizza and the south…read moreside classic as well as a Caesar salad with chicken. The pizzas were good - definitely feed 2 people or more each - but the south side needed more of the delicious red sauce and that made it not great and I would have liked less of the balsamic glaze on the margherita. Loads of cheese, though. And the sausage wasn't spicy (hot) so that was good for me. The salad was disappointing. We added chicken to it for $3 - a great deal - and it was chicken breast with a good flavor but there wasn't enough lettuce. Wayyyyy too much chicken for such a small amount of romaine. The Ken's Caesar dressing was decent. Service was good and friendly. We sat out in the Astro turf grass in the little park area. Multiple food trucks around this one and more about a half block down the street.

BEST pizza in redmond hands down!! & if you like ranch theirs is really good!!…read more bonus because it's a food cart w/ lots of outdoor seating & also has an indoor seating area :)) we will definitely be coming here again!

We wandered in off the street, this establishment stays open a little later than most here…read more Quickly seated, got menus. We ordered a few drinks and appetizers. Always on the lookout for great N/A I ordered the house-made ginger beer. SO GOOD! Anyway, appetizers - We had: Patatas Bravas - yummy fingerling potatos Mushroom Tartine - this is PHENOMENAL, their amazing sourdough bread topped with mushrooms, goat cheese and herbs. Now mind you, it comes with 3 servings, and with four of us, well it was hard to split up. I wish we wouldve asked if they could do 4 pieces for incremental charge. I loved it so much if I come back this might even be my entree. Roasted Eggplant - omg, with spiced yogurt and pomegranate seeds, what an amazing taste combination! Braised Cabbage, in a curry broth, this was inhaled as well. While the others ordered the various pizzas, I had the Flame and Field Steak Salad, 6oz sirloin on radicchio salad with an amazing blue cheese dressing and lots of other stuff. My steak was PERFECTLY cooked to med rare and seasoned. And i'll mention, they dont put any salt/pepper on the table here, and they dont need to :) Service was on the ball, kind respectful and informative. The ambiance is very, well, TERRA. Lol. Look up on the wall, terracotta pots, lol. For excellent gourmet food, much of it vegan and glutenfree, prices were super reasonable. I'll come back here pronto next time I'm in town.

Two friends and I recently had dinner at Terra Kitchen, and I think we would all agree it was the…read morebest dinner that we have had in a long long time! Besides the amazing service, the food was absolutely incredible. We ordered the bruschetta, the eggplant, and the cauliflower as starters, and split a salad. Everything was great, and it was hard to decide what was best. In fact, one friend said the bruschetta was her favorite, another said the cauliflower was her favorite, and I said the eggplant was my favorite. But all of them were great! Besides all of this, the atmosphere is artistic and peaceful. I wish this was closer to where I live! I can't wait to return.

My husband and I dined here at 9pm on a Saturday night and the food and service were excellent! We…read moreread negative reviews and were confused. Now I wish I had taken photos of our meal to prove its excellency. We started with Brussels sprouts which were cooked to perfection and had so much flavor. I'd say these were probably the best I've ever had. Shortly after, our main plates arrived. My club sandwich was perfect, very fresh and tasty. My husband ordered the soup of the day and it must have been delicious because it was gone in a snap! If you're wanting to dine here and are worried about reviews, I'd recommend ordering a lighter fare. I also highly recommend you try out the mocktail apple-tini, it's that good! Overall we had a wonderful experience. Our server was extremely kind and very efficient. I do hope in the future they renovate as it's starting to look aged. It may be on the books because the restaurant next door is being renovated and should be open soon.

Ordered the salmon risotto and the salmon was barely cooked and I went home with an upset stomach…read morefor 2 days. Looked at the left overs the next day and the salmon was stringy and couldn't Hold its shape. Sick

I am writing this review on behalf of my wife, daughter, and son-in-law. I paid for the food so I…read moream qualified to write this review. They ordered 2 10-inch Margherita Pizzas and a Spinach and Artichoke Pizza (same size). Everyone enjoy what was ordered. They said the crust was especially good. It was chard, chewy and light tasting. I will have to come back in the future and give my own opinion.

We got the Burrata Margherita pizza and the Pine Marten Pizza. I was initially a bit disappointed…read moreby the Burrata Margherita due to what was my own misinterpretation but an understandable one, I feel. Normally when I have ordered pizza with burrata on it, it comes as a little ball in the center placed after cooking, which is what I had imagined on top of the already-constructed Margherita pizza, but in this case the burrata is used instead of the traditional use of mozzarella on Margherita pizzas (see photo). Understandable misunderstanding, but nonetheless disappointing and I do think it could be made more clear on the menu. The crust held up but was not charred the way I am used to with wood fired pizzas, and was overall rather flavorless with the Margherita toppings. The flavor-lacking crust was not an issue in the Pine Marten Pizza, however, because the pizza itself was much more flavorful to make up for this. I'd recommend the PMP or get it again if I went back. It was a great mix of flavors with the clever addition of hot honey.