Location: 1045 NW Bond St., Bend

Hours: Lunch from 11 a.m. to 2:30 p.m. Monday through Friday; dinner from 5 to 9 p.m. Monday through Saturday; closed Sunday

Price Range: Lunch entrees $6.50 to $10.50; dinner entrees $9 to $22

Alcoholic Beverages: Beer and wine

Kids’ Menu: Yes

Reservations: Recommended

Credit Cards: Visa, MasterCard

Contact: 389-5244

Some days, it’s Bank of the Cascades employees, flooding in in groups of two or three. Other times seem to be ”legal days, all judges and lawyers,” says Mary Lynne Hamlin, who owns High Tides Seafood Grill, the Bond Street seafood restaurant, along with her husband, Jon, a Culinary Institute of America-trained chef.

”It’s a seafood restaurant, so different currents and tides bring in different groups,” explains Jon.

To make sure it’s a waxing tide and not waning, a restaurant must make a good first impression – and then make good on it, say the Hamlins. The two have endeavored to do that at High Tides.

They own a second seafood establishment, Tidal Raves, in Depot Bay. On the coast, business is always feast or famine, with the feast reliably happening during tourist season, say the Hamlins. In Bend, they’ve had to be more savvy, lest someone’s hunger compel them to choose another restaurant on a block loaded with choices.

”I’ve always said, everybody will do all right during tourist season, but if you don’t have the locals, they won’t take care of you during the slow times,” Jon says.

He hooks locals by providing a consistent, quality experience. Because High Tides can secure food from its two suppliers six days a week, Hamlin says he’s able to serve quality food at a reasonable price.

Patrons have a varied menu from which to choose. The lunch menu begins with house soups like the smoked salmon chowder and spinach oyster bisque.

Specialty soups include Thai fish soup, with halibut, rice, coconut milk, cilantro and lemon grass in curry broth. Sandwiches include surf items such as razor clams and the halibut burger. Included in the Express Lunch menu are ever-popular items like fish tacos and fish and chips.

Dinner entrees range from specials like the Dungeness crab and rock shrimp casserole in white wine sauce to menu favorites like the green curry halibut served with large tiger prawns.

All entrees are served with house soup or green salad and are also available a la carte. Desserts are available if you have room.

– David Jasper