Spork, the restaurant with no home but lots of homeys and the coolest graphic design support of any Bend eatery, is back on Century Drive this week serving up its brand of eclectic and savory meals from the Skjersaas parking lot. Catch breakfast lunch or dinner at the Airstream enclosed kitchen between 8 a.m. and 6 p.m., Tuesday through Saturday this week.

And with more warm weather on tap for the end of the week and weekend, look for some of the other mobile food purveyors, including Soupcon Bend and Sancho at the once again bustling corner of Harriman and Greenwood outside the Blacksmith, to begin ramping up business as Spring Fever takes hold. Or if a frankfurter and Old World recipe handmade kraut is more your speed, you’ll likely find the BurlyWurst brothers down at Mirror Pond plaza this week, as well.

After breezing through 10 Barrel Brewing’s soft opening last week, Quick Bites got a closer look at the new pub’s operation this week. Owners Chris Cox and Garrett Wales said business has been brisk for the newest member of Bend’s brewpub family.

We returned this week to look over the pub’s menu, which features many of the brewpub industry standards like mac and cheese, burgers and salads. However, the pub is also offering a strong line up of pizzas ranging from a plain mozzarella and herb pie ($12/large) to an elaborate prosciutto pesto chicken pizza ($18/large). Other interesting menu items include tempura-fried steak fingers ($8) and steamed manila clams served in 10 Barrel’s American Wheat Ale broth.

Despite a recent run of unseasonably warm weather, it’s still officially winter, but that didn’t prevent Derek and Gregg Yarrow, a pair of Long Island transplants from staking their culinary claim on Mirror Pond plaza. The brothers recently launched a joint venture that might just be the best rolling sausage fest in downtown Bend, apologies to the Classic Car Cruise…

The Yarrow Brothers opened BurlyWurst, an elaborate hot dog-and-sausage cart that would be the envy of any New York street vendor. Using recipes handed down from their German mother that are informed by younger brother Gregg’s NYC culinary background, the Yarrows have elevated the wiener to an art form. Garnished with mom’s homemade sauerkraut, the Berlin Brat ($4.50) comes served on a toasted bun and is available with slaw or sautéed onions. Or mix ‘em all together. The guys are happy to help you customize your order to taste.

10 Below and the Oxford Hotel are set to officially open this week. Located in the lower lobby of the hotel, 10 Below gets its name from the hotel’s street address (10 NW Minnesota). The menu ($8-25), by Chef Sam Reed, formerly of Sunriver Resort and The Biltmore in Arizona, is sure to please. Local Bendite Todd Lambert joins Reed as Sous Chef at what is likely to be a new hotspot in Bend. The bar features a high-end selection of liquors. The décor alone is worth the trip. Shiny, white antler looking light fixtures adorn the ceiling; a colorful wall of woven lights blurs the line between function and art; sculptural tree stumps, saplings, and cross-sections pay tribute to the eco-friendly, environmentally-conscious tagline of the Oxford Hotel.

It’s been what seems like a couple of years since Santiago Casanueva first started pushing yerba maté brews to Bendites and he’s won a fair number of converts to his leafy coffee alternative that has long been popular in places like Brazil. Now Casanueva is back in downtown Bend just a few paces from his former digs at St. Clair Place. The Top Leaf Maté bar is now serving at the increasingly hip Tin Pan alley, between Lone Pine Coffee and Thump. It’s going to take some sales pitch to get Bendites off coffee as good as Lone Pine and Thump, but if anybody can wean you off the bean, it’s Casanueava. Bonus web points to anyone who logs online and checks out Casanueava’s DIY “webformercial” that ran under the provocative headline, Bend Oregon What Is Yerba Maté. Extra bonus points and a bag of good old fashioned coffee to anyone who can spot and identify the Source staffer featured in the video. E-mail your best guess to editor@tsweekly.com and put off maté for another week.