Plancha chef and owner Tony Efstratiadis has been bringing his modern take on authentic Mexican food to eateries across the country for years and Plancha is his newest offering, Southern Oregons’ 1st and only modern Mexican and tequila venue. Step into Plancha once and the scent and flavor of long cooked meats and spices will call you back.

Diners will appreciate the slow-braised meats and the tortillas made in-house each morning that are the mainstay of Plancha’s menu. The shredded beef and marinated skirt steak, pork and chicken show up in various entree combinations with his housemade slow cooked traditional sauces, fresh avocado crema, shredded cabbage, chiles and more. Chef Efstratiadis keeps an eye on sustainability too, sourcing local farm produce whenever possible, and in a refreshing trendsetting step offers guests stainless steel straws rather than plastic.

The tacos are not to be missed. Simple ingredients full of flavor and wrapped in an uncommon tortilla (it doesn’t fall apart!) is not to be missed. Choices include barbacoa, pescado, carne asada, al pastor (pork), chicken, and vegetable. From refreshing Shrimp Ceviche to housemade chips and salsa, the “1/2 off menu” happy hour accompanied by one of their signature tequila flights is the perfect workday ending. Check the tequila board upon entering for the extensive list of imported options.

If you spy the Planchamobile zipping around town, take note. They deliver anything on the menu to Ashland homes and businesses for parties, meetings or for those nights on Fridays and Saturdays when you just don’t want to cook! ($3 delivery, $15 minimum order; $1 for to-go orders).

Open Daily.

Josh Dorcak is co-owner and chef-for-all-seasons at MÄS, Ashland’s only “tasting menu” dining experience. After a year long stint as a popup at Ashland’s Mix Bakeshop, MÄS now has a home of its own, just steps from the Oregon Shakespeare Festival.

One of Oregon’s rising stars, Dorcak earned back-to-back culinary awards: Iron Chef of Oregon (2017); Ashland Culinary Festival Top Chef ( 2016, 2015).

His reputation for applying Japanese techniques to hyper-local and hyper-seasonal ingredients has earned  media raves across the region. Together with co-owner/Chef Luke VanCampen they create thoughtfully composed plates as works of art that are complex and completely experiential. The setting is perfect for a group of friends or date night.

During spring-summer season, hyper-local farmed produce and foraged items determine the menu.  In winter months the focus is on seafoods from the highest quality fishers. Diners will leave the table knowing what it means when a chef asks more from himself as a cook and more from the community of diners to trust him enough to take a seat and experience what he thinks they should be eating.

Choose a 6-course menu in the dining room or a 10-course experience at the 8 seat Chef Counter (5:30pm seating).  The cozy Library Room accommodates 4 to 6 guests at 5:30 and the rest of the dining room opens at 7:45pm for 2 to 4 guests. 

How to get a seat at the table: Prepaid reservation for parties of 2-6. Check website for ticket availability. Guests may bring their own wine for $20 corkage fee.

For a French food and wine immersion, head to Loft Restaurant and Bar in Ashland, Oregon. Loft Restaurant is a brasserie and bar serving Parisian and Mediterranean-inspired cuisine created by Chef-owner Jeremy Vidalo, who handles both the savory and sweet side of the kitchen. The relaxing restaurant inspires guests to linger with friends over brasserie style food that changes daily, artisan cocktails and local wine flights. Chef Vidalo and his wife/co-owner, Jacqueline Vidalo, utilize all local and regional products sourced from farms, ranchers, foragers and specialty purveyors, with an emphasis on organic, free range, chemical-free and Non-GMO (whenever possible) ingredients.

The restaurant is blessed with several dining areas to suit the mood and time of year. During the warmer months, guests can dine al fresco, sun or shade, on the idyllic terrace, the place for long conversations over wine and appetizers. Theater-goers can stop in for a late-night bite and drinks in their rooftop fire pit lounge that overlooks Ashland Creek. Happy hour in the solarium bar is popular among locals looking for a bright spot for wining and dining. Lastly, the main dining room is an intimate spot for date night or larger parties.

The favorites among locals include the Macaroni Au Gratin, a richly stunning dish with smoked bacon and three cheeses, topped off with truffle oil, bread crumbs. and Dungeness crab on request; Maple Leaf Duck Breast, beautifully presented with cheddar polenta, roasted local vegetables, and orange gastrique sauce; and Lamb Shank Au Vin, sourced from Umpqua Valley and paired with a potato parmesan grain, red wine braising sauce and a citrus gremolata.

Rogues and Rhones play a central role in the wine list, with an emphasis on French varietals, of course. Ms. Vidalo personally curates the wine cellar, giving boutique wineries a place at the table next to established wineries.

We make fresh, local, organic pasta, pesto, and sauces, including gluten-free pasta. All our products are non-GMO and crafted without preservatives.

Our ingredients are sourced from local organic farmers and use seasonal ingredients for flavorings. Consider us the “Fast Food of Whole Food”.  We lovingly hand-make with fresh ingredients.

You can find our products at the Rogue Valley Growers Markets in Ashland, Oregon on Tuesdays and Medford, Oregon on Thursdays throughout the season. You can purchase Sherry’s Pasta at most retail grocery locations in Mt Shasta, Southern Oregon, and Eugene.

We invite you to try the tastiest pasta, pesto, and sauces you have ever eaten!

Homemade specialty cookies made with organic and local ingredients. We source our eggs from a farmer in Southern Oregon. Our cookies taste just like Toll House Cookies….only better!

Gluten free options are available.

Our products are available by special order and at the Sunday farmer’s market in Jacksonville, Oregon from March through November.

Our made-from-scratch baking philosophy produces the finest hand crafted baked goods using 100% organic ingredients that are sourced locally whenever possible. In addition to custom orders, a selection of our #glutenfree#grainfree #paleo and #vegan breakfast items, snacks and desserts are available exclusively at True Juice..organic, fresh juice & smoothies in Grants Pass. New at True Juice customers will find our quiches in asparagus gruyere, and our flourless chocolate cake is now infused with organic espresso.

We are state licensed at our dedicated wheat-free and gluten-free bakery kitchen.

All of our products are completely non-gmo, gluten-free, soy-free, peanut-free and corn-free. Upon request, we fill special requests for refined sugar-free, dairy/casein-free, vegan, egg-free, nut-free, and grain-free custom orders. In fact, we cater to food allergies and intolerances!!

To inquire about custom orders or other services, send us an inquiry from this page.

We continue to take only limited custom orders, and are not booking any weddings at this time.