In 1919, Maren Gribskov and Eleanor Bechen opened a restaurant in downtown Bend called the O.I.C Cafeteria.

[3][4][5] Despite the economic hardships caused by the Great Depression, the Pine Tavern was a success, especially popular with local timber workers and their families.

[3][5] In 1967, the Pine Tavern was sold to Dallas "Tex" Carter, a retired furniture manufacturer from Tacoma, Washington.

Bender was an experienced restaurateur, having operated well-known dining establishments in Sun Valley and Ketchum, Idaho, before taking over the Pine Tavern.

In 2010, the front dining area was remodeled, removing a large booth and replacing it with tables to open up the interior space.

[5] According to the Bend Bulletin newspaper, the restaurant's success is the result of its unique character, picturesque location, and long-standing reputation for good service and quality cuisine.

It has hosted local civic groups,[9][10] wedding receptions and anniversary dinners,[7][11] political gatherings,[12][13] museum fund raising events,[14] and art shows.

The chef uses Oregon hazelnuts for the crust on brie appetizers while pears, apples, and marionberries served in various dishes are from Pacific Northwest orchards and berry farms.

As a result, the Pine Tavern's menu helps to support local ranchers and farmers as well as serving dinner guests.