Location: 718 NW Franklin Ave., Bend

Hours: 5 p.m. till closing, Tuesday through Sunday

Price Range: $6 to $10 for appetizers, $20 to $25 for entrees

Alcoholic Beverages: Beer and wine

Kids’ Menu: Smaller dishes

Reservations: Accepted

Credit Cards: Visa, MasterCard

Contact: 330-0663

You know that restaurant where the owners themselves greet you at the door, prepare the meal and bring it to your table?

The one that will stay open to accommodate you after a late evening at the theater? The place that doesn’t bother with fusion or pricing meals in less than full-dollar increments?

That restaurant is in downtown Bend.

Under a blue-and-white striped awning, the Bluefish Bistro opened in late August 2004, offering another choice in upscale dining.

Owners Doug Robertson and Shanda and Matt Mulder had dreamed of opening a restaurant in Bend.

The right place came when the owner of Don Don Japanese Restaurant decided to close. The location was perfect.

Doug and Shanda brought to the venture extensive experience in the front of the house. Matt, a self-described ”hired knife” around town, has a background in French cuisine and brings a classic continental approach to the menu.

”It’s kind of Euro comfort food,” he says.

Despite its name, the bistro has a pretty even split between seafood and meat dishes. For instance, Matt mentions the popular rack of lamb with lobster and halibut in the same breath. ”I go with what I can get fresh,” Matt says.

The bistro also boasts a wine list of roughly 120 choices. Some 25 wines are also available by the glass.

The owners also mention that the focus is on bringing Northwest wines into the restaurant and allowing people to sample some of the regional vineyards.

The Bluefish is aiming at those looking for a quality meal in a relaxed atmosphere. But a less formal environment doesn’t mean inattention to detail.

Water comes with fresh mint leaves. Poppy seed-encrusted peasant bread is accompanied by mango, curry and regular butters, mixed in-house.

Since opening, customers have zeroed in on the tender, pan-seared scallops accented with shredded potatoes and white truffle as an appetizer favorite. For salads, the most popular is the crispy duck confit served over field greens.

For dessert, try the new sampler option, which includes four or five different homemade desserts on a sampler platter. Vanilla cheesecake and tiramisu also remain popular on the dessert list.

Shanda Mulder adds that, ”We always look busy, but walk-ins are always welcome, and even though we are small, we are accommodating.”