As restaurants have strained to adapt to increasing financial pressures, counter-service has become commonplace and customers have become accustomed to busing their tables. In some cases, interaction with a fellow human has all but disappeared with the introduction of digital self-ordering kiosks.

Dave and Amy Bodi, however, are headed in the opposite direction.

On Nov. 1, the Bodis will host the first seating at Chef’s Table, a reservation-only prix fixe tasting menu restaurant in a Depression-era Redmond home. The cozy bungalow was previously home to Eqwine Wine Bar.

“My inspiration has always been to bring something to the table that is at an echelon that ‘wows’ people’s minds, to give people a memory that 10 years later, they can remember something about the wine and the food,” Dave said. “There are a few meals in my life where I’ll remember them forever and that’s something we want to give to people.”

The Bodis, who own FERM & fare wine bar in Bend’s Brooks Alley, are leaning into a heightened level of service, made all the more doable by hosting one seating per evening and serving courses to all diners in the 12-seat restaurant at the same time.

“We have the ability to do everything to absolute perfection at any given time because we know every piece of the puzzle,” he said.

One seating will be offered Wednesday through Saturday, with a ten-course meal served on a weekly basis and a six-course dinner otherwise. A sample menu of the autumn menu residing online provides an idea of what to expect, with courses that feature caviar, octopus and duck confit.

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Wine pairing program

Dave, a certified sommelier with the Court of Master Sommeliers, continues to study for the title of master sommelier, a distinction held by 279 professionals worldwide, according to the organization’s website.

“A lot of places might have an experienced chef or an experienced sommelier, he’s both,” Amy said.

Amy redesigned the space to reveal some of the house’s original hardwood flooring. The dining rooms, which functioned as bedrooms during the Great Depression, were installed with Douglas Fir flooring, while the hallways were built with oak, a more durable and expensive material, Amy said.

When asked what restaurant Chef’s Table might be comparable to, the Bodis don’t have an answer.

“We’re trying to create an experience that’s unique, not just in Central Oregon, but in the state of Oregon,” Dave said.

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Details

What: Chef’s Table

Location: 218 SW Fourth St., Redmond

Contact: fermandfare.com

Hours: 6 p.m. seating Wednesday-Saturday, by reservation only

Price Range: $120 six-course tasting menu with optional $60 wine pairing. $200 ten-course tasting menu with optional $100 wine pairing.