Timberline prides itself on offering exciting, fresh cuisine made with locally-sourced ingredients. From our proprietary beef program to our award-winning wine program and glacier-fed microbrewery, we put exceptional care and effort into every aspect of our guests' dining experience. Come taste everything that Timberline—and the state of Oregon—have to offer.
Cascade Dining Room
A pioneering spirit of craftsmanship paired with a deep-rooted connection to the region inspires our culinary program, which is showcased fully in our Cascade Dining Room. From cold mountain streams and deep Pacific waters teeming with fish to rolling fields of fresh organic produce, Timberline Lodge is at the center of the various bounties we enjoy in the state of Oregon. Led by celebrated Chef Jason Stoller Smith, our proprietary beef program strives to create a sustainable farm-to-table relationship with the land around Mt. Hood. Our award-winning wine program is renowned for curating the finest wines in the Pacific Northwest. The Cascade Dining Room serves a breakfast buffet, our famous “Taste of Oregon” lunch buffet, and fine-dining dinner service.
Ram's Head Bar & Restaurant
Perched on our second floor circular balcony—surrounding a massive stone chimney—the Ram’s Head Bar is the perfect location for family-friendly casual food and drinks with stunning views of Mt. Hood and Mt. Jefferson. The extensive drinks menu features a historic and locally-inspired cocktails selection, a variety of hot drinks to warm up after playing in the snow, and Mt. Hood Brewing Co. microbrews. The locally-sourced and alpine-inspired food menu includes a curated selection of the best Northwest cheeses, charcuterie from Portland-based Olympia Provisions, European Alps-inspired après ski fondue, and hearty, healthy salads and sandwiches.
Located in the Wy’East Day Lodge, the Wy’East Café offers delicious, convenient meals in a modern setting for those enjoying their day on the slopes at Timberline. Serving breakfast and lunch from a variety of food stations, there are plenty of hearty and healthy options to choose from, including burritos and bowls, pizza and pasta, a fry bar, and a grab-and-go section with sandwiches and salads. All burgers served at the Wy’East Café—including the famous “Darn Good Cheeseburger”—use grass-fed, locally-raised beef from Timberline’s Proprietary Beef Program.
Located next to the Wy’East Café in the Wy’East Day Lodge—just across the parking lot from the historic Timberline Lodge—the Y’Bar is the perfect place to transition from the slopes to a cold microbrew from Mt Hood Brewing Co., a craft cocktail, or a glass of wine. Large screen TVs throughout mean you don’t have to miss the big game on a powder day, and food can be purchased from the Wy’East Café if you’d like to make a meal of your visit. Large glass doors overlook the expansive outdoor sun deck, with sprawling views of Mt. Jefferson and the Cascade Mountain Range.
Blue Ox Bar
Once you find the Blue Ox Bar, you’ll find it hard to leave. Cozily tucked away just behind the main lobby, it’s a favorite hole-in-the-wall watering hole steeped in history. In 1937, when the lodge was nearly finished, someone noticed there was no bar. Improvising architects altered a wood storage area into the Blue Ox Bar. Restored glass mosaic murals illustrate the well-known Paul Bunyan—and his beloved blue ox, Babe—legend. The bar menu features hand-tossed pizza and other delectable snacks, Mt. Hood Brewing Co. microbrews, and seasonal cocktail offerings including “Hohnstein’s Dancing on the Bar Again”, our bourbon cocktail on tap.
Phlox Point Cabin
Newly remodeled in 2016, the Phlox Point Cabin was built in 1930 and has served as a warming hut for the Timberline Ski Club, a USFS summer guard station, and for more than 60 years it was an overnight shelter for Boy Scouts enjoying skiing and other winter activities. These days it is our mid-mountain ski-in-ski-out food service and warming hut. Take a break from riding and enjoy tasty, affordable street-style tacos, beer, wine, or a hot drink to warm up with on a cold day next to the roaring fire. The cabin is located to left, trailside on “Walt’s Baby”, which is between the Pucci and Jeff Flood/Still Creek lifts and can be accessed by skiing down “West Leg Road” (then left on “Walt’s Baby”) from the Wy’East Day Lodge.
Mt. Hood Brewing Company
Located just six miles down the mountain in Government Camp, Timberline’s Mt. Hood Brewing Co. features microbrews made onsite and fresh, Oregon-inspired comfort food. The brewery was founded upon the notion that beer is best produced in small, handcrafted batches utilizing the finest local ingredients and enjoyed locally. Thus, Mt. Hood Brewing Co's beers can only be enjoyed in the state of Oregon in order to ensure optimal freshness. The brewery’s food menu is always fresh and locally-sourced and includes tasty starters, signature pizzas, and hearty entrees. Thousands of skiers—and Mt. Hood locals—have made the Mt. Hood Brewing Company an institution on the south slope of Mt. Hood.
As noted below, our Proprietary Beef Program produces some of the finest beef available in the Pacific Northwest. Nuanced flavor and texture is best enjoyed with a properly paired beverage, and your server will always have a suggestion. Here's a few of our favorite pairings to whet your appetite.
Our Proprietary Beef Program
In September 2016, Timberline purchased 52 head of cattle and partnered with Keith Nantz of Deschutes River Beef (DRB) to develop our Proprietary Beef Program. He raises our cattle in Maupin, OR—just 45-minutes east of Mt. Hood—and shares our ideals in terms of quality and sustainability.
Our cows graze on a precise mixture of 14 different species of grasses and plants, carry out natural behaviors, and live without undue stress or cruel treatment. Grass feeding promotes healthy animals and eliminates the need for antibiotics. Additionally, DRB recognizes the importance of environmental stewardship and uses responsible farming practices to protect the soil quality and land for future generations.
Timberline completes the circle by butchering in-house, and, with respect to the animals, full-utilization is the goal. After dry aging for 21 days, lodge meat cutters will handcraft a variety of thick cut steaks and slow cooked roasts for the Cascade Dining Room. Timberline makes its own beef jerky for the Ram’s Head Bar snack menu. The Mt. Hood Brewing Co. and Wy’East Cafe feature Proprietary Beef burgers. Braised cuts, bones, trim, and organ meats are used to make stock, sausage, charcuterie, and stews for the lodge’s banquets and buffets.
Timberline renewed the partnership with Deschutes River Beef in September 2017 and continues to butcher one side of beef per week for use throughout the lodge’s seven Mt. Hood restaurants.
Our Proprietary Beef Program is truly unique in the realm of resort dining, something we’re incredibly proud of, and we can’t wait for you to come to the lodge and experience it for yourself.
Meet our Chef
It is a story similar to many chefs who discover their passion for food while just trying to earn a living. That’s the great thing about working in kitchens…you can do it anywhere. The key is to get noticed while you’re doing it. Timberline Executive Chef Jason Stoller Smith has spent most of his 30+ year culinary career showcasing the fresh food, beer, and wine that make this region so unique. Chef Stoller Smith has spent more than half of his career as an Executive Chef, first at a seafood restaurant in Olympia, WA, then as the Executive Sous Chef here at Timberline for four years. He spent 10 years as Chef/Partner at a well-known wine country restaurant in Dundee, OR, to gain more experience in food and wine pairing. Chef Stoller Smith returned Timberline Lodge as Executive Chef in 2010, after an amazing two days of cooking at an event hosted by President Obama. He has since elevated the lodge’s various food programs and launched the lodge's proprietary beef program. Jason oversees all the culinary efforts at Timberline’s seven Mt. Hood restaurants, plus the full-service conference center and wedding venue.
Our Wonderful Wine
The Timberline Lodge wine program is built around a single premise: offer the best of the Northwest. An increasingly world-renowned destination for innovative, quality cuisine and wine production, we feel it is our responsibility and honor to showcase various bounties available in the Pacific Northwest. Oregon, with its award-winning Pinot Noirs, is considered to be the Burgundy of North America, and Washington, with its incredible Cabernets and Merlots, could be called our Bordeaux. After you’ve sampled our wine list, we think you’ll agree some of the world’s best wines are being made here.
Nearly all the wines on our list are chosen at our weekly staff tastings. This helps refine our offering, as well as educate our servers about the wines. Our waitstaff is more than happy to make recommendations. In addition to the Pacific Northwest, we offer delicious wines from other regions as well. - David Villali, Timberline Lodge Wine Manager since 1994
Exceptional Kid’s Cuisine
We’d never forget your pint-sized adventure companions. From our grass-fed Proprietary Beef burgers in our Cascade Dining Room to healthy, fun grab-and-go snacks in the Wy’East Café, there’s something for every youngster as you move through the day. And don’t forget: KIDS (age 11 & under) EAT FREE in the first hour of dinner service in the Cascade Dining room with purchase of adult entrée, where we have an extensive children’s menu. Also in the Cascade Dining Room, kids age 3 to 11 eat for half price every day at our “Taste of Oregon” Lunch Buffet, and kids under 3 eat free.