Sausage and grape pizza? An odd combination it seems, yet the grapes I taste lend nostalgic essence to the dining experience—and the pizza—at Versante Pizza Bend. John Sargent, co-owner of Versante, describes the flavor profile of the dual threat of sweet grapes and house-made Italian spice sausage as a truly unique, robust taste.

My mother used to add pickled red onions to Boboli’s pizza crusts while growing up and I remember how distasteful they appeared. Now, sitting on a bar stool at Versante, the flavors of sweet grape are exploding into recognition and acceptance in reminiscent fashion to the pickled onions. The shredded fresh basil adds another sweet layer of flavor to the already impeccable sausage and red grape combo.

Patrons entering the establishment encounter a sense of intrigue. The walls are tattered with vintage soft drink and beer signs emulating a time in American history that paved the way for restaurants such as Versante. An old Sky Chief fuel pump nestled deep within the confines of the restaurant is an added sensory flare that accompanies its counterparts, Big Buck Hunter and an X-men arcade game. The bar features a 1920s-style stained wooden mantle with retro light fixtures. The beer selection includes two local favorites on tap: Elk lake IPA and Blonde Bombshell, as well as Drop Top Amber, Widmer Hefewizen and the old standing Northwest favorite, Coors Light. There are six available wines ranging from an Italian Chianti to a dry Chardonnay.

The pizza sauces and crisp cornmeal crust recipes at Versante are forever locked within the confines of the kitchen’s bible. The crust, dusted in cornmeal on both sides, is thin but not flaky with a nice crunch—something that Versante prides themselves on and also what sets them apart from other pizza restaurants in Bend. Their 21 different veggie toppings and six alternate cheese selections range from kalamata olives and sunflower seeds to gorgonzola and goat cheese. Sargent likens the pizza at Versante, which he labels as "King," to that of Olde Towne Pizza, which is known for piling on the toppings and giving their customers large quantities. Still, the ingredient variety is what sets Versante apart.

Versante owners Dave and John Sargent opened the restaurant in February of last year and have a loyal following to date that includes aficionados of classics like the Mt. Bachelor and aforementioned sausage and grapes. The location (1085 SE Third Street off Highway 97 in between Carrera Motors and Burger King) lends itself to a variety of patrons. The restaurant also indulges in various pastas, salads, calzones, fresh oven baked subs and a new gluten-free crust that enables patrons to be selective in their dining experience.

This is a family friendly establishment with arcade games for the kids and a spacious wrap-around bar that adults fancy. The owners are installing a 55-inch flat screen television so sports fans can come and grab a pizza and a pitcher after work.

An elegant name in its own right, the Italian word ’versante’ translates to ’mountainside’ in English. A fashionable name for a pizza restaurant rooted in quality, right here close to our own mountain range.

Versante Pizza
1085 SE Third Street, Bend
541-318-9177
www.versantepizza.com