Bend’s Tetherow Resort adds fine dining restaurant

Bend’s Tetherow Resort adds fine dining restaurant

Published 7:00 am Wednesday, August 19, 2026

The Tetherow Resort, a hotel and golf course in Bend’s west side, opened its newest restaurant, Coorie, to the public in mid-August with the aim of supporting local farmers and ranchers.

Housed in what was formerly Solomon’s restaurant, which closed almost three years ago, the space is now the resort’s fourth restaurant and only fine dining restaurant. Named after a Scottish word meaning “to nestle in” or “take shelter,” Coorie embraces the spirit of the Scottish-inspired resort.

Executive Chef Tanner Hansen, who has classical French training and 17 years of experience, intends to source ingredients from Central Oregon farms, ranches, fisheries and purveyors whenever possible.

Hansen, who created the concept for Coorie, said, “What I’m really trying to do and establish with this restaurant is more of a community connection. The word, ‘coorie,’ itself means nesting and gathering around, and so I’m trying to tie that message into the Bend community.”

To ensure local, seasonal and farm-to-table products, Hansen partnered with several local farms to plant crops like microgreens and mushrooms for the restaurant. He also joined the board of Central Oregon Locavore, a nonprofit grocery store with local ingredients backed by a coalition of farmers and business leaders, to connect with the farming community.

Central Oregon Locavore Executive Director Nicolle Timm-Branch said, “I am thrilled that Chef Tanner dreamed this up and has implemented it, and I think it’s going to be a beacon of a success story for other restaurants to do more local sourcing. You might pay a little bit more, but what you’re going to get is an incredible product. We need more restaurants like that who are really committed to make this local.”

The goal for the restaurant is to highlight what Central Oregon has to offer, starting by showcasing local farms, according to Hansen.

“Since I’ve been here in town, I have realized that there is a huge gap between the farmers and the chefs in town,” Hansen said. “The chefs aren’t going to the farmers’ market to purchase mass quantities of produce for their restaurants. They go down there to collect a few things for some specials.”

As a luxury resort in Central Oregon, Hansen said that Tetherow can provide a stable revenue stream for local farmers and help bridge the gap between farmers and chefs.

“I’m trying to exclusively use product locally to support our local farms,” Hansen said. “We are sourcing local products for our other public restaurants as well. I am just really trying to highlight it and showcase it in our fine dining restaurant to tie a voice, an image and a vision for that restaurant of it being the flagship to represent these farms and the message behind it.”

The resort’s other dining destinations include The Row, a relaxed pub; the Café, offering breakfast and lunch; and the Patio Bar, which focuses on cocktails.

A dream bigger than the restaurant

Hansen moved to Bend six years ago and started working at the resort a little over a year ago. He now works 70 hours a week at Tetherow and his ultimate goal is to help Bend grow in the culinary world. He hopes to be the first chef to bring a James Beard Award — comparable to the Oscars but for food — to Bend.

“I really want the community and Bend itself to know there is a new wave coming at Tetherow, and there is a whole different energy and vibe that I am bringing,” Hansen said.

Hansen will launch a study with Central Oregon Locavore at the end of the year to learn more about the challenges farmers and chefs face with sourcing locally. Coorie also plans to host a farm-to-table dinner with Locavore in November.

“We’ve been working toward something like Coorie for a long time,” said Chris van der Velde, Tetherow’s managing partner, in a press release. “Great food, a space that feels genuinely warm and welcoming and a chef who holds himself to an incredibly high standard every single day.”

The menu features dishes like Hamachi Crudo, Culver Farms Duck en Croûte and a Cedar River Farms Tomahawk Ribeye. The restaurant is open to the public and resort members from 5 to 9 p.m. Wednesdays through Saturdays. Reservations for Coorie are now available at tetherow.com/dine/coorie/.