My husband and I had dinner last night and it was truly a foody fest! The abalone in wine sauce was exquisite. My husband had the steelhead and it also was delicious. We wanted to lick our plates! Our server, Christian, was attentive in just the right way. He suggested an Oregon Pinot Noir that was a lovely glass of wine. I believe it was the Benton label. We preceded our dinner with an appetizer of fresh dungeness crab legs. Everything was so fresh you almost could imagine the kayos staff catching it that morning. Kayo has been a favorite Bend chef of mine for many years. He has aged well in his field of culinary skills.
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