Downtown Bend will welcome a new restaurant, Bend Diner Company, to its mix in 2013 in the former El Jimador Mexican restaurant space at the corner of Wall and Franklin. An official name for the diner is still in the works.
Located at 801 NW Wall Street on the corner of Franklin Avenue, the iconic downtown location was overwhelmed with interest, including possible tenants from Seattle, but Compass Commercial secured the lease on behalf of local investors who presented a refreshing concept that will combine traditional upscale diner fare with that of a French Brasserie.
Darren Powderly, CCIM and Howard Friedman, CCIM with Compass Commercial Real Estate Services represented Bend Diner Company, LLC in the lease of the 1,622 square foot restaurant space previously home to El Jimador Mexican Restaurant. Amy Cecil of Northwest Key Property Management represented landlord, Jerry and Mary Ann Boddum.
“When considering a concept for the restaurant, we were immediately struck by the enormous storefront windows the space offered, something you might typically find in a diner format,” said Ted Swigert, partner and investor in the restaurant. “Diners have evolved from greasy spoons to more upscale style eateries that appeal to a wide range of clientele and Bend’s family environment is something we will cater to as well as foodies and tourists looking for a friendly neighborhood dining experience.”
Swigert noted improvements to the space will include stainless steel fixtures and the requisite black and white checkerboard floor, while an imported antique bar will elevate the atmosphere and serve as a nod to the Brasserie concept. Drawings and plans for the space will be submitted to the City of Bend in the coming weeks as the restaurant aims for a Spring opening.
A name for the diner is in the works and will be announced pending trademark clearance, but diners can expect a menu that offers a range of specialties including mussels and fries, fried chicken, an array of French inspired burgers, salads, small plates and sides. A dessert menu will offer floats, milkshakes and various sweets. The restaurant will serve weekend brunch, lunch and dinner, and will be open during the weekday for lunch, dinner and Happy Hour.
“The key to this restaurant concept is the ideal corner location,” said Friedman. “It’s right up the road from Drake Park and the extra-long street frontage allows for ample outdoor dining space in addition to the interior space that will accommodate 50 – 60 people.”
