Food: () Vegetarian, vegan and gluten-free menu will please even omnivores.

Service: () Wonderful staff, but waits can be lengthy for meals made from scratch.

Atmosphere: () Mood is contemporary and minimalist, but with an artsy flair.

More Info

Location: 555 NW Arizona Ave., Suite 50, Bend

Hours: 7 a.m. to 6 p.m. every day

Cuisine: Vegan

Price range: Bowls $10 to $12, other dishes $4.50 to $9.50

Credit cards: American Express, Discover, Mastercard, Visa

Kids’ menu: A favorite is Jenny’s Toast, with almond butter, banana and cacao nibs.

Vegetarian and gluten-free menu: All vegan, gluten-free options

Alcoholic beverages: Wine and beer

Outdoor seating: Dedicated patio

Reservations: No

Contact:, 541-385-9603

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As anyone who reads this weekly column knows, I am not a vegan. Neither am I a vegetarian, nor do I follow a gluten-free or any other special diet. I am an omnivore.

But I have no issue with enjoying a vegan, vegetarian or gluten-free meal.

Indeed, my body is probably better off indulging in a plant-based repast, one that can be every bit as tasty and fulfilling as any meat-and-potatoes dinner.

At Fix & Repeat, in the new restaurant row on the Arizona Avenue side of Bend’s Box Factory, owners Mat and Tiff Bilodeau want to encourage repeat visits for a bill of fare that promises to “fix” what ails you. At the same time, they donate a portion of sales to Oregon Wild and the Ocean Conservancy, two organizations whose aim is improving the environment.

Meals like chilled gazpacho soup and a savory, protein-rich lentil bowl highlight an all-day menu served from 7 a.m. to 6 in the evening. As everything is made from scratch, diners cannot expect rapid service. Even the avocado slices on the “Millennial Toast” are delicately sliced and carefully patterned in their presentation.

That’s in keeping with the artsy mood of the cafe. Although it’s minimalist in some regards — with white walls, hardwood floors and tabletops, and high industrial ceilings — 10 colorful abstract paintings by local artist Kristine Cooper line one wall.

Healthy options

The menu features three “smoothie bowls,” blends of almond or coconut milk with various fruits and vegetable proteins.

My dining companion enjoyed her Pitaya Bowl ($11.50), a rich mixture of tropical dragon fruit with coconut milk, banana, apple and strawberries. Atop this concoction, rows of blueberries, kiwi fruit and shredded coconut sat beside house-made granola with goji berries and chia seeds. The artistically designed presentation tasted even better than it looked.

From four “macro bowls,” three of them crafted around brown rice or quinoa, I chose the Lentil Bowl ($10). Initially, I was disappointed that the lentils had been chilled after stewing, but I quickly realized that the chopped cucumbers and red bell peppers would have lost their crispy texture in a heated dish.

Sun-dried tomatoes and Kalamata olives added zing to the bowl, which also was prepared with arugula, parsley, scallions, kale pesto and hemp seeds. It was an excellent, and filling, meal.

On a subsequent visit, I enjoyed the chilled and finely blended gazpacho soup ($9.50). Even though I more typically like a chunkier gazpacho, with its tomatoes more coarsely minced, this was a fine preparation. Complemented by apple cider vinegar, the natural tomato juices were a delicious base for a mildly spicy soup of cucumber, jalapeño, red pepper, shallots and garlic. Diced avocado floated on top.

My companion loved her Millennial Toast ($4.50), its sliced avocado enhanced with olive oil, light garlic, salt and chili powder.

She also enjoyed a Peach Pride smoothie ($8), a sort of coconut-milk shake with peaches, oranges, carrots, vanilla protein, hemp seeds and maple extract.

Making a difference

“We try to make food for everybody,” said co-owner Mat Bilodeau.

A native of Montréal, Québec, Bilodeau moved to Portland in 2002, working at several casual fine-dining restaurants in that city. Central Oregon was a favorite getaway for him and his wife, Tiff, whom he met in Portland.

Both were keen amateur athletes, engaging in running, mountain biking, paddle boarding, snowboarding and other sports. They adopted meat-free diets 2½ years ago, Mat said. But during their frequent visits to Bend, they discovered that “where we wanted to eat didn’t quite exist.”

And so the Bilodeaus developed the concept of Fix & Repeat. “We designed the food around active Bend people, who are living these lifestyles that are kind of blowing our minds!” Mat said.

Their premise: healthy bowls in a modern environment, clean and bright and fun.

“I wanted to make a difference,” Mat said. “We are trying to do business in the right way and have a good impact on the planet. All of our refuse is compostable.

“We charge 25 cents for takeout food, and all of that fee is donated to the Ocean Conservancy. We also donate a portion of sales every month to Oregon Wild, a nonprofit that works to preserve land, save species and fight climate change.”

As part of its art initiative, Fix & Repeat invites local artists to exhibit their work in two-month shows: In September, the cafe will introduce the outdoor paintings of Megan McGuinness. Bilodeau charges no commission for the exhibit, instead encouraging artists to donate a percentage to the cafe’s environmental charities.

— John Gottberg Anderson can be reached at .