Bos Taurus

A wall-size silkscreen of a bull pawing the ground greets you upon entering this posh downtown steakhouse. Executive chef George Morris sources beef from around the globe; dry-aged, bone-in Flannery rib-eyes from San Rafael, Cedar River Angus steaks from Arizona and A5 wagyu strip loins from Hokkaido, Japan ($28-$96). Updated steakhouse sides ($7-$11), soups and salads ($12-$13) and highbrow starters ($14-$26) round out the menu.

The dining room is masculine and modern, with clean lines, high-backed tufted leather booths and a small bar serving impressively balanced cocktails, like the steak-worthy Smoked Bos Manhattan ($14), made with Bulleit bourbon, sweet vermouth, bitters, cherry wood smoke and lemon peel. Nibble roasted cauliflower ($14) with ricotta salata and a soft egg, and finished with Morita chiles and mint, for a distinctive and delicious spin on what has become a ubiquitous appetizer.

Bos Taurus’ high level of service stands out among Bend restaurants. When you settle on your steak, servers come around offering a choice of steak knives from France and Japan with the Bos Taurus signature etched into the blade. Impressive, but unnecessary: Our perfectly cooked 5-ounce petit filet mignon, from Allen Brothers of Chicago, could’ve been cut with a butter knife.

DETAILS » Reservations recommended. Open from 5 p.m. daily at 163 N.W. Minnesota Ave., Bend; www.bostaurussteak.com.