Wild Rye

Wild Rye is the signature culinary and cocktail experience at Brasada Ranch, defining Central Oregon’s high desert cuisine. Led by Executive Chef Karl Holl, every dish is tied to the land, the season, and the region, whether foraged from the surroundings or sourced from local farms. Strong flavors define this tough, arid habitat, with local offerings like elk, venison, rabbit, and buffalo alongside foraged juniper, sagebrush, elderberry, and huckleberry. Smoke and fire are the kitchen’s undercurrent, with dishes kissed by flame through smoking, grilling, spit-roasting, or torching. The cocktail list, curated by Scott Baird of San Francisco’s celebrated Trick Dog, highlights locally distilled spirits, Western whiskeys, and desert agave. The wine list features dynamic Oregon producers, from Walla Walla to the Willamette Valley.