A friendly neighborhood place; where regulars and families come for honest food and get to know one another’s kids, their dogs, their lives. That is the type of café Christy and Robert left in San Francisco seven years ago after moving to Oregon, and precisely the kind of restaurant the couple created when they discovered Rock Creek Corner.
“Food is in my blood” said Christy, who grew up in the kitchen here in Oregon—working in various food industry environments and cultivating her love of food. At Rock Creek Corner, Christy is still in the kitchen, helping finesse an array of modern-comfort food recipes for patrons using ingredients so local, they travel only feet to fork, from right outside Rock Creek Corner’s door. In an area largely populated by chain restaurants, Rock Creek Corner’s use of local ingredients from the restaurant’s on-site and off-site gardens contribute to the honest and naturally delicious dishes on the menu that set the restaurant apart. From chili and mac and cheese, to pork sugo and lamb chops, each recipe sticks to the good old rule of thumb, and contains only ingredients you can pronounce. Even the ground beef is local. Christy and Robert serve pasture raised, dry-aged ground beef from Washington County’s Laney Family Farms. A former ground beef skeptic, Christy is now a self-proclaimed “burger fanatic”, stating that the beef Rock Creek Corner serves is exceptional.
When Christy and Robert first saw Rock Creek Corner, they knew it would be a project. The 17 year old restaurant was a “dark horse”, but Christy and Robert were enthralled and rolled up their sleeves—accomplishing a total renovation and re-siding Rock Creek Corner with 100 year old wood from a nearby barn. While the economic downtown had initially impacted the restaurant, Christy says that people are going out again, and many families are discovering Rock Creek Corner as a great place for a scrumptious outing and an opportunity to support local and sustainable business. The restaurant’s success has called for yet another major renovation. Plans are currently in full force to complete an outside dining area and a remodel of the house on the property that will be transformed into an event space to accommodate parties, weddings, and all reasons to gather for 50 to 200 guests. Renovations are projected to be complete just in time for summer and the sunny weather season. “We’re Oregonians, we want to be outside when we can!” said Christy. Stayed turned to learn when you can come enjoy a Bronco Burger, Wild Coho Salmon, or other dishes on the menu created with ingredients from Oregon’s backyard.