"culinary magic" - The New York Times                                 

Spork started in 2009 as a globally-inspired green-conscious mobile streetfood kitchen housed in a 1962 Airstream Tradewind that sailed the streets and events of Central Oregon serving creative delicious global cuisine and was voted Best Chow Cart in Bend every year in the Source Reader Poll.  In 2013 we added a 50 seat (plus patio) brick and mortar casual counter service location on NW Newport Avenue (at 10th) in Bend that's festive and open daily for lunch, dinner, and cocktails and aims to bring inspired food, drink, ambiance and hospitality to a casual setting.

Spork's Newport location was created with the help of many local craftsmen, designers, builders, investors, and family.  Guided by owner, hospitality maven, and General Manager Erica Reilly, along with a warm and dedicated crew, the new Spork is the product of years of dreaming, development and experience.  2015 saw a stylish 675 sq.ft. expansion of the dining room in collaboration with Piper Lucas Design, Gary Holbrook of HD Architecture and general contractor Chris Veatch (Basalt Holdings).

Spork features the food of chef-owner Jeff Hunt (most recently of Marz Bistro (Restaurant of the Year Edition)) (2014 runner-up Best Chef, Source Reader Poll) and aims to deliver exciting and inspired delicious global eats at daily prices with a green sensibility that includes goals of sourcing ingredients locally, using quality seasonal veggies and humanely raised meats, and using green materials and policies.  We typically use Draper Valley NW raised natural chicken and Carlton Farms natural Oregon pork, NW raised pastured beef and produce from local farms and regional distributors, organic where possible.  Spork is a member of the Central Oregon Food Policy Council's Buy Fresh Buy Local campaign as well as Slow Food USA and is a supporter of Central Oregon Locavore and the High Desert Food and Farm Alliance.

Spork's cuisine draws inspiration from travel, streetfood, and global food traditions and is marked by Jeff's attention to detail, special palette for delicious combinations, creativity, and years of experience.  Dishes from across Latin America, Africa, Asia, and beyond are covered and remixed ... sometimes with authenticity, sometimes with creative free reign and the menu features daily specials and reflects the seasons.

Spork also has a lovingly curated and delicious beverage program from Erica Reilly who draws from her years of experience and recent work with Death & Co. to provide a number of original and classic cocktails, spirits, tasty housemade non-alcoholic options, taps and wines, daily specials, kombucha and cider, local coffees and teas.

Awards:  Best Chow Cart 2009-2012, Best Chef (runner up) 2014 Source Reader Poll, Best Lunch, Best Ethnic (runner up), Best Casual Dining (runner up) 2015 Source Reader Poll, 2015 Source Restaurant Guide Reader's Choice Award, TripAdvisor Certificate of Excellence, 2016 Source Weekly Restaurant of the Year and Best Casual Dining, 2018 Bulletin Best Vegetarian and 2018 Best Lunch, 2019 Best Lunch, etc.

http://www.nytimes.com/2013/12/15/travel/restaurant-report-spork-in-bend-ore.html