Here are some of the things I've enjoyed.
Brother's Restaurant
95 N. Main Street, Ashland, OR
A community-oriented breakfast and lunch establishment that focuses on friendly, down-to-earth service. Operating since 1976, they have become experts at what they do, with support of local purveyors, and offerings of organic, sustainable, hormone and antibiotic free food. The atmosphere is deceivingly relaxed, given most restaurants with this type of quality are more modern in decor and also a bit pricier. This a gem in Ashland.
https://brothersrestaurant.net/
#5 Omelet. Made with ham, green peppers, onions, and cheddar cheese, this was a substantial first meal of the day. The side of hash browns were crispy and the English muffin was toasted until it had that very satisfying crunch.
Breakfast Burrito. A lightly toasted flour tortilla was filled with scrambled eggs, sauteed vegetables, "Brother's Spanish sauce," pinto beans, and jack cheese. On the side were guacamole, sour cream and salsa. The first bite was as good as the last.
Brother's Egg Sandwich. Originally with an English muffin, I asked for a biscuit instead. They happily accepted and the result was a buttery, meaty, cheesy delight. The house made sausage was savory and seasoned well and the baking powder biscuit was flaky and fluffy.
Hither
376 E. Main Street, Ashland, OR
The married couple owners, who've gained experience in New York, San Francisco and Portland, have not only included local, organic food, but also bio-dynamic wine to this enticingly-designed modern restaurant. As a Bay Area native myself, I can see the SF influence in the array of fresh greens artfully plated to look balanced, bountiful and vibrant on the plate. Emphasizing local, craft coffee and cuisine, the price point is still affordable and the atmosphere is still casual enough for the location and the clientele.
https://www.hithermarket.com/
Chocolate Chip Cookie. A nice way to end, or begin, any meal. This cookie had a thin crunchy shell on the outside and was chewy on the inside.
Biscuit Sandwich. This sandwich included a fried egg, bacon, Calabrian aioli and Beecher's cheddar cheese. The added fried chicken made this a heartier meal with mouth-pleasing crunch, followed by the always sought-after yolk ooze. The drizzle of honey also complemented each savory bite very well.
Dutch Baby for Two. A light, eggy pancake was piled with fluffly herbed scrambled eggs, savory, crisp, smokey bacon, local greens tossed in a light vinaigrette and maple syrup. The added fried chicken made the plate an eye-popping dazzle of a meal. Each component was well made and delicious on its own as well as paired with any number of bite combinations.
Honeysuckle Cafe
970 N. Phoenix Road, #104, Medford, OR
A from-scratch breakfast and lunch spot with a casual atmosphere and warm service. They serve breakfast all day on Sundays and also host special dining events from their local food or wine purveyors, offering one-night-only, special menus and wine pairings.
https://www.thehoneysucklecafe.com/
Cappuccino. This might have been the cutest, but tastiest coffee drink I had during this whole trip. Five sips of perfection, this cup was bold and robust in coffee flavor with just the right amount of milk and foam.
Veggie Benedict. A gluten-free version of the breakfast classic. Using two halves of a grilled artichoke atop spinach and tomato slices, the centers were stuffed with poached eggs and doused with hollandaise. Served with pan-seared potatoes, this would be a great choice for the veggie lover.
The Standard Breakfast. This "standard" breakfast was anything but. This plate of delicious morsels was actually quite superlative with the inclusion of sausage patties, a house-made biscuit, two eggs and grilled potatoes. Each item was tasty and satisfying.
Open Faced Breakfast Sandwich. A delicious and pretty plate of food. On the bottom was a toasted and buttered slice of brioche, topped with mixed organic greens tossed in white balsamic, applewood smoked bacon, harissa, one egg my way (poached) and pickled red onions. The grilled potatoes on the side were soft but still retained some texture. Very satisfying and photo-shoot worthy.
Elements Tapas
101 E. Main Street, Medford, OR
Located in the historic "Goldy" building, which was built in 1907, the atmosphere of this establishment takes you back to a time when no one was rushed from their leather-cushioned booth or bar stool. It certainly doesn't hurt that the food and cocktails were on par with the more popular restaurants in the area. The extensive late night menu will also keep you enjoying into the wee hours.
http://elementsmedford.com/
Negroni. Made with gin, Campari and sweet vermouth, this was a well-balanced, mouth-puckering (in a good way) cocktail. In my humble opinion, any bar that can make a good Negroni is a bar worth visiting.
Mojito. A refreshing cocktail made with rum, lime juice, fresh mint, simple syrup and fizzy water. This was thirst quenching and had the right mix of sweet and tart.
Calamari. It's great when you can hear the crunch of food when it hits the plate. Served right out of the fryer, these fresh pieces of squid were lightly dusted in lemon pepper and flour, and served with smoked paprika aioli and a drizzle of aromatic herb oil.
Mushrooms Catalan. Crimini and oyster mushrooms were sauteed in olive oil and garlic, then topped with fresh green onion. Served with fresh bread, these were large chunks of mushroom with a savory and meaty sauce. A very simple dish that was a standout.
Spanish Ribs. The star of the show, these smoked pork spare ribs were tender and juicy with a satisfying crust on the outside. A secret Spanish spice rub gave it a savory flavor and the apricot cardamom glaze was a complete winner. This dish hit all my favorite flavor points with savory, smokey, sweet and sour.
Madrid. Just for some extra salty goodness to pair with fantastic cocktails, this flatbread was topped with Serrano ham, Mission figs, caramelized onions, cheese, hazelnuts and fresh arugula. Another great job with varying textures from the fresh greens and nuts, and touching different taste points from salty ham to sweet figs.
As I check off another great visit to Ashland and the surrounding areas, I can't help but look forward to my next visit. My taste buds will wait with bated breath.
