Perched on a bluff with a commanding view of the North Umpqua River, Steamboat Inn offers beautiful accommodations, fine dining, local wines, exquisite gardens, and genuine hospitality.

The restaurant guests have an expansive Oregon-focused wine and mixology program to choose from, including more than 200 wines from 40 Oregon wineries, and spirits, beers, and cider from Pacific Northwest craft producers. Local farmers markets provide ingredients and inspiration for their farm to table menu.

Seasonal hours

Mother’s Day Weekend thru Halloween: Open to the public 7 days a week

Breakfast and lunch: daily 8:00am-5:00pm

Dinner: 5:30pm – 8:00pm

Winemaker Dinners

Each spring weekend we host special pairing dinners presented by our Executive chef and winemaker dinners featuring notable guest chefs paired with local Oregon wineries. Reservations open to the public.

3/14 – Chef Adam Ruplinger with Ruby
3/20 – Pairing Dinner
3/21 – Pairing Dinner
3/27 – Pairing Dinner
3/28 – Lion and Owl with Antiquum Farm
4/3 – Pairing Dinner with Newbergundian
4/4 – Chef Adam Ruplinger with Brandborg
4/10 – Chef Bryar Horn with Girardet Vineyards
4/11 – Pairing Dinner with Cooper Ridge
4/17 – Pairing Dinner with Abacela
4/18 – Party Downtown with Fossil & Fawn
Closed 4/24-4/25 and 5/1-5/2
5/8 – Nick’s Italian Cafe with Yamhill Valley Vineyards
5/9 – Chef Adam Ruplinger with Dion
5/15 – Chef Jake Sewell with Reustle Prayer Rock Vineyards
5/16 – Chef Dustin Clark with RoxyAnn Vineyards

The Hungry Hustle Walking Food Tour introduces you to the best culinary delights in historic downtown Grants Pass. You will visit 5 delicious, farm to table restaurants where you will enjoy 8 unique food and drink pairings along with a sprinkle of local history and chef introductions, making this experience memorable and fun!! Have a special event in mind? Send us an email with the details and we’ll design a tour to meet your needs.

See the listing page for our tours in Medford.

Looking for a new & fun experience? Enjoy food tastings with wine pairings at 5-6 restaurants in downtown Medford or Grants Pass. You’ll meet chefs, winemakers, beer makers and others at each establishment.  Tours run Wednesdays, Thursdays, Fridays and Saturdays. Must be 21+. If you have special requests or ideas, please ask!

Visit our Grants Pass listing.

We create award-winning raw, vegan-friendly chocolate using the purest and most nutritious foods on the planet. In December 2018 we became Super Natural Chocolate Co. after a successful 8 year run as The Great Unbaked.

Awards
“Best Raw Chocolate” and “Best in Show” Oregon Chocolate Festival

Elegantly evoking the heyday of car travel, Larks Kitchen & Cocktails, located at Inn at the Commons in Medford, Oregon, pairs the best of 1960s décor with the region’s best, farm-fresh ingredients for a celebration of the classics — with a twist.

Cooking from scratch, awards winning Executive Chef Billy Buscher is inspired by Oregon’s farms, orchards, creameries and wineries. His innovative food showcases the seasons’ bounty, along with Southern Oregon’s tradition of food artisans.

Stop by the lounge to enjoy local and regional wines and beers, as well as cocktails crafted with the most flavorful fruits, herbs and botanicals. Join us for our happy hour Monday – Friday with live music and NEW Lunch & Dinner offerings.

Be sure to visit our other Neuman Hotel Group restaurants for more farm to table cuisine:

Larks Home Kitchen Cuisine

Luna Cafe + Mercantile

Caldera Brewing Company is an internationally award-winning microbrewery in its 23nd year of brewing. We are still dedicated to producing uncompromised quality ales, lagers, sodas, such as root beer and ginger ale, and a cuisine that reflects the Pacific Northwest. Located on the east side of Ashland with easy freeway access, it offers the most expansive dining view in town. Featuring happy hour Monday through Friday 4pm-6pm.

In addition to the regular menu featuring creative fresh salads, seafood, meats, and poultry entrees, and burgers and sandwiches, guests can also opt for the daily Food and Beer Pairing. The executive chef recently crafted a Buffalo Chicken Burger with Gorgonzola cheese, shredded hearts of Romaine, and Buffalo sauce on a toasted house-made Pub Bun. Served with fries and a glass of Lawnmower Lager. With a constant eye on sustainability, the chef team utilizes local ingredients and farm products, such as Rogue Creamery.

In 2006, Caldera became the first craft brewery on the West Coast to brew and can its own beer, helping to start a revolution. Today they continue to incorporate “green” practices in their business model with reduce-reuse-recycle across all restaurant, brewery and building operations. Their Caldera Soda Works launched with the lowest-sugar root beer on the market, and now includes ginger ale (with organic ginger),  lemon-lime Soda Hop and a refreshing Hibiscus Rose Petal Ice Tea.

Today, the restaurant boasts more than 40 brews on tap, six of Caldera’s most popular beers are available in cans year round. Each season the brewmaster crafts a beer that speaks of what is fresh in the market.  Lining the soaring walls is Oregon’s largest beer display, a private collection of more than 5,000 bottles and cans that owner Jim Mills has amassed since his youth.

2018 Notable Awards:

Toasted Coconut Chocolate Porter
Category: Herb & Spice (Best Specialty Beer)
Competition: Australian International Beer Awards

2001-2017: Winner of more than 120 awards at national and international beer competitions.

Reservations accepted for parties of 8 or more.

Click here to view a 360-view of the interior, including the owner’s private collection of bottles.

Red Lily Vineyards is a family owned and operated winery in the Applegate Valley specializing in Tempranillo and Tempranillo Rosé. Set along the Applegate River, guests enjoy a tasting room set amid expansive lawns with beautiful views.

Aqua Restaurant and Bar is Ashland’s newest establishment serving farm-to-table American food. Aqua is where locals hangout and travelers make their trip more “foodie” and enjoyable. Owners Parv and Inder Dosanjh refashioned a prior brewpub space into a casual, modern eatery adjacent to their sister restaurant, Taj Indian Cuisine.

Diners with special dietary needs will find plenty to choose from. For example, The Power Mix is a superfood blend of beets, broccoli, greens, and carrots that forms the base of their Caesar and Cobb Salads. A gluten-free cauliflower crust pizza serves as a hearty base for a house almond pesto, roasted garlic and organic vegetables. Omnivores and pescatarians can choose from wraps, Reubens, burgers, Sirloin Steak Dinner, Fried Chicken and Waffles, an herby salmon, their signature crab cakes with slaw…and more.

Upon entering, sports fans will be pleased to find two big screen TV’s and three 50″ monitors to catch weekend, Monday night and big games while ordering up drinks at the full bar. Craft cocktails, local craft beers on tap, and wine by the glass are offered.

In cool weather, stop in for happy hour on the outside deck, now outfitted with sleek table-top firepit warmers. For office meetings or picnics in the park, customers can order lunch online for curbside pick-up.

Offers private events, live music, outdoor dining, catering, reservations accepted, family friendly.

Follow us on Instagram @aquaofashland.

View our other restaurant (upstairs): Taj Indian Cuisine

Taj Indian Cuisine, located just steps from the downtown Ashland Plaza, is the local mecca for food lovers of tandoori, biryani, samosas, and other dishes common to Indian cuisine. If you’re walking in the vicinity of Water Street and N. Main in Ashland you may even pick up the aromas of ginger, cumin, cardamom, and cinnamon.

Under the guidance of owners Parv and Inder Dosanjh, Taj presents a lunch buffet of authentic traditional and fusion Northern Indian food….made fresh daily. Elements of the buffet change each day. The buffet is offered at Monday night dinner as well and guests can order from the menu nightly.

TAJ cuisine is food with high standards. They value the importance of menu transparency and food quality while preserving the flavors of northern Indian.  The use of organic, non-GMO, natural and local products in the preparation of each dish is the highest priority. Diners can also expect traditional tandoor meats and breads, including the ever popular naan.

Familiar dishes are Chicken Tikka Masala, Aloo Gobi, Lamb Seekh Kabab, Shrimp Vindaloo, and the exquisite Gulab Jamun, deep-fried soft milky dough puffs soaked in rose-scented syrup and topped with almonds. The menu contains an extensive number of dishes that are gluten-free and vegan.

View Menu  (buffet menu changes daily)

Follow us on Instagram @tajofashland

See our other restaurant (downstairs): Aqua Restaurant and Bar

Belle Fiore Estate & Winery overlooks 50 acres of lush vineyards with sweeping views of the Rogue Valley in Southern Oregon. The location and French architecture  inspire a special feeling of magic and romance. You and your guests will be delighted with our expansive grounds, enchanting gardens, numerous creative settings, breath-taking views and natural seclusion.

The grand scale of Belle Fiore’s classical French chateau, as magnificent as it is charming, lends extraordinary elegance, comfort and grace perfectly balanced to complement your most memorable personal or business event.

Guests will enjoy a unique combination of opulent interiors and outdoor luxury, conveniently located just a few minutes from downtown Ashland, Oregon.

Feature stories about Belle Fiore Winery:

Belle Fiore Winery Soars With Wine, Food and Art

Belle Fiore Winery’s Caprettone a “Happy Accident”

Heavenly Fire Salsa was created through trial and error since 1999 by artisanal food maker Mark Anderson. His smoky salsa eventually launched in 2015 in Southern Oregon and since then has grown into five salsa flavors.  The unrivaled taste experience is a result of handpicked ingredients and his proprietary all-natural smoking process.
Mild – Sunny With a Chance of Salsa: our mildest salsa, Sunny With a  Chance was created for folks with sensitive palates, those folks who enjoy gourmet condiments but eschew excessive or overwhelming spiciness.
Medium – Hip-Tang Manuever: Our Hip-Tang, offers a bit more spice than our mild and, as an added benefit brings a bright burst of lime for the palate making it one of our most popular salsas.
Hot – Holy Smoke: Our most popular salsa, Holy Smoke is the perfect synergy between spice and flavor, highlighted by a bold fresh tomato presentation.
Hotter – Oh My Goodness!: OMG is a significantly hotter salsa than the mild, medium, and hot. Roughly similar to the heat in a fresh jalapeno chili, OMG is ideal for cooking or for that hot salsa aficionado who likes direct piercing heat.

Hottest – Sangre de Drago:Sangre de Drago: (Dragon’s Blood in English) is our hottest salsa but also our most nuanced  and complex.  With a full bodied flavor and a stealthy heat that comes from the back of the palate, Sangre de Drago is the spicy salsa lovers dream and the perfect all in one meal enhancer for cooking.

Salsa fiends can purchase from Heavenly Fire Salsa’s online store, at Southern Oregon farmers markets, and retail outlets, such as Cartwrights, Ray’s, Medford Co-op, Gary West Meats, The Growler King, Food 4 Less, The Butcher Shop, and The Kitchen Company.