Bos Taurus

Seriously, an amazing time. Having eaten most of the menu in one fell swoop was probably the best idea I've ever had. From Wagyu to King Crab and Foie Gras to Uni this was the most gastronomical experience you could ever hope to have in Bend, Oregon. They take you on the most adventurous food journey of your life here and it changes seasonally! Anytime you come here, it will be a night to remember.

Our first time eating here. It's an experience, but all of the hot entrees came out luke warm, marginally. You need to be willing to part with $$$$. Their signature menu item is beef, not just any beef. Waygu, to be exact. The menu has variety; salads, soups, appetizers, and unusual offerings too. The setting of Bos Taurus is cozy and has only 10 tables, which adds to its allure. Our server was Jake, and he brought out complimentary champagne to our table as we were celebrating a birthday. Another nice touch is the freshly made popovers as a starter. My recommendation is to make reservations for 5 pm. when the doors open, because this is a lingering adventure that will conclude in approximately 3 hours. We had a variety of menu selections, all presented exquisitely. Drinks from the bar and finished our dining with house made to order ice cream, emphasis on made to order. We will return, but I will request the hot food be better than Luke Warm. After all, you are paying steeply to dine here. Plan a budget of at least $150 to $200 per person. Overall, I give a 4⭐️

Great place, the atmosphere is like the chef is cooking personally for you, every worker from our server to the host were great and attentive,Perfect mix of checking in versus being over bearing. Our server Jacob did an excellent job and was very knowledgeable about the menu item’s. Definitely recommend if you are in the area. Make reservations as it’s a very cozy restaurant

Wasn't planning on a date night to a classy fine dining restaurant but that's where we ended up. Hats off to chef! Black Hanger Steak with crab was a 10, Ribeye with scallops a 10, neither of us are Brussel sprouts fan but enjoyed them immensely. We had 2oz of Japanese waygu for appetizer that you didn't need to chew....just order it as your entree we will next time. The attention to detail is top notch, the waitstaff aka Eli is attentive, informative and educated. This is the best restaurant in Bend for fine dining steak house. Well worth the price! Oh and asparagus soup...who knew...fantastic!

The Bos Taurus restaurant is small but punches above its weight class. From the incredibly knowledgeable bartenders to waitstaff, open kitchen down to selecting your knife options for a steak. If you want to feel like someone gives a damn, this should be where you head to. Both times we've been we've gotten great advice and not useless but rather "if you prefer that lighter style I'd actually suggest X option". Very accommodating, clean and well lit. The only downside is it is a little compact inside for some seating but well worth that small compromise👌

Holy cow where do I start? Simply put, this was the best meal I've ever had. My friend and I tried the A5 wagyu... Phenomenal. Cesar salad? The best salad I've had. Sanchoku Wagyu Hybrid ribeye .... No comparison. It ruined every other steak out there cause nothing else can compare. Is it expensive? Haha absolutely. But it's worth ever single cent. Food, drinks, service, all top notch. Definitely will be coming back!

Very friendly staffs. The wine list had a good selection of different wines but not so many Burgundy. We had a ribeye steak from Australia and was ok for the price of $90. It was burned black on the outside but perfect MR on the inside. The halibut was semi-dry. Pork jowl was kind of different after 18 hours of low temperature cooking. You will need to try it for yourself. The house made ice cream was very good.

CA Baydestrian Review: If you've never had wagyu it's definitely an experience to have, especially when it's so hard to find outside of Portland. While this was not our first time the wagyu was pretty typical. I preferred the Mizayaki Wagyu. It had a nicer saltier crust with a better chew than the tenderloin. The tenderloin wagyu while very soft and fatty, I would have left a little longer on the grill. Similarly, the Australian Wagyu hybrid New York steak had a lovely salty crust and soft, beautiful marbling. The Black Label hanger steak was ok but I wouldn't order again. I wish I could have sliced my own steak especially when we were given the option to choose our dinner knives. The hanger wasn't as soft or seasoned as I hoped it be. The patatas bravas were ok and can be shared. Not very spicy but tart and creamy. We chose the made to order icecream which was peanut butter and jelly with sugar cinnamon brioche on top. Such a different texture and feel, recommend for the experience. The restaurant provides complimentary bread buns and since we had marked we were celebrating a birthday, we also got 2 free glasses of wine. Our waiter was courteous and very knowledgeable and I really enjoyed the dessert wine recommendation he gave me. Orange creamsicle soda was refreshing. The manhattan cocktail also had really nice presentation. The restaurant is quite small and intimate so reservations strongly recommended. I really liked the ambience and bathrooms were really clean. We really liked how attentive and ready all the staff were and I'd like to go again to try something new!