Davidson Small, a bartender at the ever-trendy Stihl Whiskey Bar in downtown Bend, explained how they anticipated that enforcing social distancing would be the most challenging part of reopening.

“We’ll have someone manning the door to ensure that we don’t go over capacity,” he said. “Of course, this will definitely affect business on nights that we would otherwise be at full capacity all night. Coupled with the newly implemented, mandatory 10 pm closing time, profitability will take a nosedive until more restrictions are lifted. We’re prepared for this, and the safety and well-being of our customers is still our number one priority.”

A recent Reddit post by an anonymous local bartender on the first day of reopening described the scene, saying, “Customers for the most part respected our rules and were patient… until right before shift change, around 3:30 pm, when it felt like the town sprung back to life. We have a policy in which you must be assigned to a table to be able to order beers and food, as this helps maintain distance between parties. There were enough people coming in later that some began to slip through the host checkpoint and crowd the bar. People demanded beers to take outside and were furious when we explained they took the wrong steps to receive service and our commitment to safety.”

Small touched on what additional precautions Stihl was taking—and why the bar delayed reopening past May 15, the governor’s allowed reopening date. The bar is set to open June 1.

“One major precaution we took was waiting to open in hopes of avoiding the ‘cabin fever’ crowd, while simultaneously having staff meetings to ensure that we’re all on the same page as far as the safety protocols and operations that will be in place upon reopening. We’re all going to be wearing masks, we’ll be limiting capacity and seating to comply with state guidelines. There won’t be any bar seating, and we’ll be removing candles and silverware caddies from the tables so people aren’t handling the same objects,” Small said.

“Of course, we’ll also be sanitizing all surfaces after they’ve been touched, and we’ll have extra sanitation for dishes and glassware. Finally, we’re providing a new to-go service for drinks and cocktails. The Oregon Liquor Control Commission is allowing to-go cocktails as long as they have an unbroken seal when they leave the building. We’ll be using stickers and mason jars.”

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BEND, Ore. (KTVZ) — Many Central Oregon businesses are having trouble getting federal assistance amid lengthy business closures, and one in Bend is now requesting and getting help from the community in what’s become a familiar path in recent years: a GoFundMe page.

Stihl Whiskey Bar, located off Northwest Franklin Avenue, has been operating successfully for the past five years.

Owner Jason Gartz said Thursday he applied for federal loans, like the Emergency Disaster Loan and Paycheck Protection Program, but after not hearing back about his status and PPP funds running out, he began to worry.

He has a staff of nine employees, including himself, and only one is receiving unemployment benefits. Now the owners are doing everything they can to finance the bar. Gartz sister, Jenn, decided to create a GoFundMe page to help the business stay afloat.

“This was me looking towards the future. This was me going, ‘Alright if we open up, we are going to be negative,” Gartz said. “Every week, we’re going to be in the red.’ So we’re going to have to have this slush fund. I want my people back here. I want them working, they want to be working. I’ll be in the red, but there’s got to be somewhere that money comes from.”

The Stihl

Typically, the first people to greet a visitor to The Stihl are fedora-hatted bar manager Cameron Springstun and bearded bartender Davidson Small. Both are happy to make recommendations from a selection of more than 350 whiskeys, to be enjoyed in the ambiance of a low-lit speakeasy.

Some of the bourbons find their way into the menu as marinades for beef dishes such as the Stihl bourbon burger ($15) and the loco moco gringo ($17), with garlic mashed potatoes, zucchini, mushroom gravy and a sunny-side-up egg. On past visits, I have enjoyed the bourbon steak fingers ($9), a starter-sized plate of lightly breaded and fried sirloin, served with horseradish and house-made honey mustard dressing.

But the two young tag-team chefs, Cody Hahn and Garrett Marsh, also do a whale of a job without whiskey supplements. Jason Gartz, founder and owner of The Stihl, raves about their dedication and creativity. I can only speak to the food, but it is delicious.

My favorite dish in recent visits was the elk shepherd’s pie ($18). Tender elk meat, seared and chopped, was swirled in a mushroom ragout with carrots, peas and corn. This was served atop mashed potatoes with green and pickled red onions, Parmesan cheese and a balsamic reduction. It is a superb rendition of an English favorite.

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Transport yourself back in time to an elegant speakeasy! The mood is rich and dark, and the whiskey runs deep. That’s what owner Jason Gartz has created in The Stihl, Bend’s only whiskey bar that also boasts a delicious menu.

With over 400 kinds of whiskey to choose from, and exceptional, old fashioned drinks that are untapered and strong in tradition, one might think you’d go there just for the spirits. But Chef Ryan has a passion for cooking much like Gartz has a passion for whiskey –  together they’ve paired their passions to give you’re palette an experience that is unforgettable!

KBNW’s Abby Taylor has seen The Stihl’s transformation, after Gartz took it over from its previous days as Pure Kitchen. It’s impressive to say the least, but with a vision and determination like Gartz, it’s no surprise. She recently sat down with him to talk about what he knows best-the old corn juice.

Check out full interview here!

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