(Graphic courtesy of The Hudson)
Live Fire Cooking. Genuine Hospitality.
Led by Chef and Partner George Morris.
The Hudson, a live-fire chophouse and social club, opens at 900 NW Wall Street in downtown Bend. Built around wood and charcoal cooking, The Hudson brings together prime chops, seasonal ingredients, and welcoming hospitality in a space designed to bring people together.
The kitchen is led by Chef George Morris, a Culinary Institute of America graduate whose background includes Le Bernardin and Per Se in New York. As both chef and partner, Morris has shaped a menu centered on live fire, seasonality, and quality ingredients. “It’s a place that can be casual but elevated at the same time. If you want to come in and have a quick dining experience at the bar, we’ve got you. But I also want to build a place where people can celebrate, and where the neighbors can come in and dine weekly if that’s what they want. Most importantly, I want people to feel welcome, to feel our genuine hospitality.”
The Hudson’s ownership group also includes Rob Kelleher, a Bend-based contractor and hospitality veteran, and Dale Fuller, a technology executive with longstanding ties to Central Oregon. Together, the partners bring culinary experience, operational know-how, and local investment to the project.
Day-to-day operations are led by General Manager Ken Macias, whose international experience opening acclaimed restaurants shapes a service style that is polished, thoughtful, and welcoming.
The restaurant occupies a historic building in downtown Bend, featuring a 55-seat dining room, a lively bar perfect for a more casual experience, and a 50-seat private lounge upstairs for members and special gatherings.
The Menu
The Hudson’s menu evolves with the seasons, with ingredients changing based on what’s available. Charcoal-fired steaks and chops anchor the offering, alongside live-fire seafood, a raw bar featuring oysters and Dungeness crab, and vegetable-forward dishes that let seasonal ingredients shine. The kitchen stays responsive to what’s best at any given time: quality cuts, peak-season produce, and the day’s catch.
The approach reflects Morris’s training and philosophy: classic technique meets live-fire execution, with an emphasis on sourcing and seasonality.
Wine and Bar Program
The bar stands on its own. Old-school steakhouse energy with a maximalist twist. Guests can enjoy the full dinner menu, settle in for happy hour and bar bites, or linger over cocktails at approachable prices.
The cocktail program balances timeless classics like martinis, old fashioneds, and Manhattans with inventive drinks built around pink peppercorn-infused gin, smoked cherries, and house-made orgeat. Behind the bar sits one of Bend’s most extensive whiskey collections and a deep wine library designed to complement the menu’s richness, with selections ranging from established regions to small producers emphasizing structure and balance.
This building has always been known for its happy hour, and The Hudson is keeping that alive. Expect bar bites, cocktail specials, and the same welcoming energy when happy hour launches this spring.
The Space
The interior was designed by Celeste McGowan of Iron Roots Design, a Bend-based studio guided by the belief that spaces shape how people live, gather, and feel. The Hudson leans into maximalist details: gold leaf, custom light installations, wallpaper that demands to be seen in person. The result is a space that feels elevated but comfortable, bold in its choices but unmistakably at home in downtown Bend.
Reservations and Opening
General reservations open to the public on February 16, 2026 via the restaurant’s website at thehudsonbend.com.
thehudsonbend.com • Instagram: @thehudsonbend
