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"Piling on the flavor with cork&amp;#39;s braised lamb shankWhenever a tried-and-true formula changes, there&amp;#39;s a good chance that the revision won&amp;#39;t hold up to the original. New Coke. Van Hagar. The X Files sans Duchovny. Such was the concern last spring when, after seven years at the forefront of Bend&amp;#39;s fine dining scene, Cork&amp;#39;s co-owners Carin Cameron (formerly Hill) and Chef Greg Unruh decided to part ways. Fortunately for Cameron, who stayed on as sole proprietor, as well as Cork&amp;#39;s loyal following, the perfect replacement was waiting in the wings. Chef Chris Ericsen, a young and talented chef who trained under Unruh, has taken over the kitchen. A progression rather than a transformation, the current menu is very much in keeping with Cork&amp;#39;s longtime signature style of creative, New American cuisine featuring bold yet intricate flavors and fresh, local ingredients.\n\n\n\nAs Cameron was always in charge of the front of the house, nothing there has changed. The elegant dining room and more casual bar area are attended by a solicitous and knowledgeable staff. The wine list of 150 bottles and over 30 by the glass focuses on the Northwest and is well organized, relatively easy to navigate and versatile. While you can get that $265 bottle of Heitz Cellar Martha&amp;#39;s Vineyard Cabernet Sauvignon 1999 for a special occasion, there are a couple of options in nearly every category for around $30 or less. There is also a list of small plates available at the bar for $4.75 that is representative of what the kitchen has to offer, providing a great way to preview the menu without committing to a full sit-down. However, I highly recommend doing so."^^<http://www.w3.org/2001/XMLSchema#string>
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