Press Room

Best Ethnic Restaurant, 2014
The Source Weekly Best of Central Oregon

Honorable Mention, Best Vegetarian Restaurant, 2014
The Source Weekly Best of Central Oregon

Best Ethnic Restaurant, 2013
The Source Weekly Best of Central Oregon

Best Vegetarian Restaurant, 2013
The Source Weekly Best of Central Oregon

Best Ethnic Restaurant, 2012
The Source Weekly Best of Central Oregon

Best Vegetarian Restaurant, 2012
The Source Weekly Best of Central Oregon

Best Ethnic Restaurant, 2011
The Source Weekly Best of Central Oregon

Best Vegetarian Restaurant, 2011
The Source Weekly Best of Central Oregon

Best Vegetarian Dish, 2011
Central Oregon Magazine Readers’ Poll

Best Vegetarian Restaurant, 2010
The Source Weekly Readers’ Poll

Best Ethnic Restaurant, 2010
The Source Weekly Readers’ Poll

Honorable Mention, Casual Dining, 2010
The Source Weekly Readers’ Poll

Best Vegetarian Restaurant, 2009
The Source Weekly Readers’ Poll

Best Ethnic Restaurant, 2009
The Source Weekly
Readers’ Poll

Best Ethnic Restaurant, 2008
The Source Weekly
Readers’ Poll

Best Vegetarian Restaurant, 2008
The Source Weekly
Readers’ Poll

Best Ethnic Restaurant, 2007
The Source Weekly Readers’ Poll

Best Vegetarian Restaurant, 2007
The Source Weekly Readers’ Poll

Honorable Mention Best Ethnic Restaurant, 2007
Gusto Magazine

Honorable Mention Best Rookie Restaurant, 2007
The Source Weekly Readers’ Poll

Bend’s creamiest hummus which our table agreed was “perfection,”…served with… homemade pita fresh out of the oven that was so tasty one of my friends called it ‘ridiculous’.”
Cascade Arts & Entertainment
February 2013, “Kebaba: Far beyond Falafel”

It’s rare that a local restaurant surpasses my expectations. But on two recent visits, Kebaba has done just that.. I now think it may have Central Oregon’s most extensive menu for vegetarian and vegan diners. And it’s a good place to bring a family or have a tender, tasty bite of lamb, as well.”
Bend Bulletin
December 2011, “Middle Eastern Magic”

While the restaurant serves the ultra-spicey salsa alongside hummus, tsatsiki, and baba ghanouj, chef Eric Leyden suggests it as a lively accompaniment to meats and hearty lentil or tomato soups.”
Gourmet Magazine
September 2009, “You Asked for It” (page 14)

…with a small 30-seat dining area that is regularly populated with a hip, young crowd, Kebaba is fast becoming the neighborhood gathering place.
Bend Living
May/June 2007

 

 

 

…a comfortable, casual dining experience that highlights the essence of Middle Eastern food.
Gusto
Winter 2006

 

 

 

…excitement and satisfaction as each plate of well-prepared food was brought out and devoured.
The Source Weekly
October 26, 2006