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.

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

Overlooking 50 acres of lush vineyards with sweeping views of the Rogue Valley of Southern Oregon, Belle Fiore Winery inspires 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”

Larks Home Kitchen Cuisine, which originally opened in May 2005, celebrates Oregon: its farms, orchards, creameries and wineries offering dishes that excite and surprise with freshness and flavors. Larks’ second location, inside Inn at the Commons opened its doors at the end of 2013.

The concept – ‘Farm to Table Comfort Food’ was created by Becky Neuman, who is passionately committed to offering the freshest organic and local ingredients possible.  Dishes created at Larks are a tribute to the local farmers and artisan food crafters. Larks Executive Chef, Franco Console, is master at showcasing opulent seasonal ingredients delivered daily from local farms, delighting visitors with the flavors of this amazing region. Larks restaurant presents changing menus that are locally sourced and globally artistic.

For business or pleasure, also join us at Larks – Inn at the Commons in Medford. Enjoy the elegant simplicity of comfort food made from scratch, daily lounge happy hour specials available 5pm to 6pm, and a relaxed, inviting atmosphere. Our beverage selection extends the theme of local and seasonal with a choice of herb infused cocktails made with Oregon spirits, local wines, and beers.

Focusing on sustainable practices, this Larks Restaurant creates a connection between the diner and our local farmers, ranchers, distillers and winemakers.

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

Luna Cafe + Mercantile

Larks Kitchen & Cocktails

The underlying vision at Alchemy Restaurant and Bar is one of balance and transformation, in every plate and every drink. It begins with a deep commitment to showcasing the bounty of Southern Oregon and Willamette Valley through fresh, seasonal plates, a curated list of more than 200 craft spirits, and a growing cellar of wines for artful food pairing in the dining room.

Locals favor the Mini Beef Wellingtons (filet mignon, wild mushroom and bacon duxelle drizzled with a port wine reduction), Wild Mushroom Pappardelle (a silky house-made pappardelle pasta with wild mushrooms, Humboldt Fog goat cheese, roasted garlic, basil, and almonds, swirled in a sherry cream sauce) and Seared Duck Breast (with bok choy, black garlic puree, berry gastrique, and beet powder).

In the adjacent light-filled, sophisticated bar, craft cocktails, boutique wines and bistro fare play a leading role, along with the attention-grabbing backlit wall filled with an extensive collection of Scotch, bourbon, rum, tequila, brandy, amaro, and liqueurs. The bar menu will please most palates with options such as Grilled Corn, Veggie Chicharrón, Beer Battered Fries, Sautéed Prawns, and Chicken Wings with Spicy Peach Reduction, among others.

In 2016, Alchemy was honored with the Best of Award of Excellence by Wine Spectator, declaring “you won’t find a restaurant in Southern Oregon with a better wine program”. 

This on the heels of being named one of the 100 Best Restaurants for foodies by OpenTable.

Top 10 Best Contemporary American Cuisine #1
Top 10 Best Service #2
Top 10 Best Ambiance #3
Top 10 Best Overall Cuisine #3
Top 10 Best Overall Restaurants #5

Starting the beginning of December and running until Christmas Eve each year, the main dining room serves the annual Dickens’ Feast, a longstanding traditional 6-course Christmas dinner. Popular with locals and visitors from around the world, the event also features holiday music and the much anticipated visit from Ol’ St. Nick. A true family event.

Branson’s Chocolates: Ashland Oregon’s best chocolate shop handmade, artisanal chocolates. Customer drop-ins, corporate custom labeled chocolates, wholesale and special occasion gift orders welcome. Visit us and you just might see chocolate-making live!

In Ashland, Oregon, Deena Branson’s name has been synonymous with chocolate for more than 20 years. She learned her trade on the job at the original Ashland Fudge Company and in 2005 she acquired their original recipes. Branson’s Chocolates was born in 2005 and she continues to create her one-of-a-kind flavors.

Our fine chocolates, fudges, truffles and turtles are made in small batches to ensure freshness. We use all natural and local products, such as teas, spices, and botanicals whenever possible, especially for our flavor of the month infusions, such as Jasmine Tea Squares, Lavender Square, and Earl Grey Tea Squares.

The recipes for our fudge originated in 1887 on Mackinac Island, MI. Staying true to historical methods, we still “table cream” the fudge the traditional way.

We use an all natural chocolate from Peter’s Chocolates, the artisan who created the recipe for milk chocolate. 

Branson’s Chocolates can be found as custom labeled chocolates and confections at businesses and organizations across Oregon and Northern California. Find a retail location near you.