Bite-size restaurant review: Basecamp Grill

Basecamp Grill


Food: A Reuben sandwich, named for the owner of a now-defunct New York delicatessen, comprises of generous portions of corned-beef and sauerkraut topped with Swiss cheese and a tangy sauce (Russian and Thousand Island dressings are most common) layered between two pieces of rye bread. I’m a fan and always on the hunt for the best one I can find. When I saw that the corned beef at the Basecamp Grill was made in-house, I had to try it. While the layers of corned beef and sauerkraut were somewhat thin, the sandwich did not disappoint. The proportions of sauce, cheese and the main ingredients were well-balanced. The bread was grilled, but not too greasy (this is where many restaurants fail). I had a salad on the side. It was basic, but fresh. Perhaps the food is best described as home-cooked meals done right. The menu offers a wide variety of options including several breakfast dishes, a variety of sandwiches, burgers, soups and salads, and Tex-Mex plates. There’s also a full bar.

Service: The owner was quick to the counter to take my order and said to sit wherever I wanted. I ordered an iced-tea and was directed to the cups and self-serve beverages along the back wall. Ceramic coffee cups — all different colors and sizes — gave the restaurant a homey feel. The food was made-to-order and arrived quick, and the owner checked back a couple of times to make sure I had what I needed.

Atmosphere: The self-described pub and grub is casual, clean and no doubt a local hangout. It’s the kind of place where you could stop by after a hard day of work looking a little grubby and not feel self-conscious. The decor is typical of a pub, but the interior wood walls and rustic accents create a warmer, more inviting ambiance.

More Info

Location: 17355 Spring River Road, Sunriver, 541-236-8127

Hours: 7 a.m. to 9 p.m. daily

Cuisine: American

Price Range: $5.50-$16.50

— Jody Lawrence-Turner, The Bulletin

— Reporter: 541-383-0308,

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