Places in and near Ashland are happy to cook, carve and clean so you don’t have to
By Jim Flint for Ashland.news
This Thanksgiving, imagine skipping the run through the grocery store gauntlet — no cart jousting in the produce aisle, no midnight pie crust panic, no debate over who’s on dish duty. Instead, picture the clink of wine glasses and the warm hum of conversation drifting through Southern Oregon’s most inviting dining rooms.
There’s a special kind of madness that grips the well-intentioned Thanksgiving host — the belief that roasting a 16-pound bird and preparing 14 side dishes for 12 people (half of whom don’t eat gluten) is somehow a holiday. The solution: Let someone else do the cooking.
This year, restaurants in the Rogue Valley and beyond are stepping up with feasts that make you wonder why you ever owned an apron. The Grand Ballroom at the Ashland Springs Hotel will shimmer with chandeliers and gravy boats, Larks will follow with scallops and cider-brined comfort.
Up at Lake of the Woods, diners will trade oven mitts for mountain air. Callahan’s will offer a Siskiyou feast beside a roaring fire. And at Peerless, even the Brussels sprouts sound seductive.
No grocery lists, no tense family debates about yams versus sweet potatoes — just the joyful clatter of silverware and someone else washing the dishes. Gratitude tastes even better when you didn’t have to peel anything.
Reserve early where reservations are accepted. Many restaurants report that some seatings are approaching sold out.
Here they are: nine delicious ways to give thanks — without giving your kitchen a nervous breakdown.
Grand Ballroom, Ashland Springs Hotel, 212 E. Main St., Ashland, 1 to 3 p.m.
The historic Ashland Springs Hotel, home of Larks Home Kitchen Cuisine, will augment Larks’ Thanksgiving offerings with a gathering in the Grand Ballroom from 1 to 3 p.m., before the restaurant opens for its seatings. The culinary team is preparing a traditional Thanksgiving buffet that will fill the ballroom with the aromas and rich, comforting flavors of fall.
All the family favorites and more are on the menu. Those include apple cider-brined and slow-roasted turkey with pan gravy and cranberry orange relish, and molasses-glazed, alder-smoked pit ham. Sides include herb buttermilk whipped potatoes, country sausage baguette stuffing, maple mustard-roasted Brussels sprouts, roasted butternut squash and winter vegetable coconut curry with steamed jasmine rice. An organic arugula salad will include toasted hazelnuts, dried cherries, shaved shallot and fennel, sheep’s feta and a citrus thyme vinaigrette. Desserts are included, too. The price is $68 per person plus a web reservation checkout fee. Gratuities are included.
Larks Home Kitchen Cuisine, 212 E. Main St., Ashland, 3 to 8 p.m.
Larks will have its own Thanksgiving celebration with a selection of elevated specials after the Grand Ballroom buffet has concluded. Its dishes are rooted in the bounty of the region — featuring ingredients from local farms, ranches, orchards, creameries and vineyards. Executive chef Francesco Console had not finalized the day’s special menu at this writing. However, he hinted about featuring scallops in one dish and the possibility of a duck or hen with traditional sides. In addition to the specials, Larks will offer its entire fall menu. That includes entrees such as stuffed acorn squash, fried chicken, butternut carbonara and a cider-brined pork chop, among others. Reservations can be made on OpenTable or by calling 541-488-5558. The restaurant is prepared to accept bar walk-ins.
Lake House Restaurant, 950 Harriman Route, Klamath Falls, 11 a.m. to 6 p.m.
About an hour’s drive from Ashland via Dead Indian Memorial Road, Lake House Restaurant is located at the historic high-mountain Lake of the Woods Resort, where cabins can be rented for those wishing to make it an overnight or weekend getaway. The dining room has a warm fireplace, lake views, and a cozy lodge ambiance. Nearly all menu items are made in-house from scratch. The Thanksgiving grand buffet entrees will include smoked turkey, oven-roasted turkey breast, prime rib, chilled shrimp and honey-baked ham. The array of traditional sides will include stuffing, mashed potatoes and gravy, sweet potatoes, mac and cheese, stuffed mushrooms and roasted carrots. An assortment of house-made desserts completes the menu. Prices are $49 for adults, $18 for children 12 and under, and free for those under age 5. Seating is on the hour, every hour. Reservations (required) can be made by calling 541-949-8300, ext. 7080.
Black Bear Diner, 1150 E. Barnett Rd., Medford, 7 a.m. to 8 p.m.
For a traditional hometown diner experience, Black Bear Diner in Medford is a good option. Founded in 1995 in Mount Shasta, California, there are now 168 Black Bear restaurants in 14 states. Special dinners for Thanksgiving include homestyle turkey ($27.99), old-fashioned smoked ham ($27.99) and slow-roasted prime rib ($33.99). Each dinner will be served with a choice of soup or salad, cornbread muffin, red-skinned mashed potatoes and country gravy, cornbread stuffing, Italian green beans and a slice of pumpkin pie. Cranberry sauce accompanies the turkey dinner. The restaurant will also offer “a little less” turkey and ham dinners for $23.99. “Cub’s” portions of the same will be $12.99. Reservations are not required.
Hearsay Restaurant, 40 S. First St., Ashland, 2:30 to 7 p.m.
Specializing in new American cuisine and creative craft cocktails, Hearsay offers a warm, inviting and distinctive atmosphere that is both theatrical and evocative of the Jazz Age. On offer is a three-course menu, with diners choosing from three starters (sweet potato and butternut squash bisque, pear and arugula salad or fried Brussels sprouts). Diners will choose from four entrees (roasted turkey breast, prime rib, pan-seared king salmon, and butternut squash gnocchi). The selection of four desserts includes gingerbread cake, pumpkin swirl cheesecake, chocolate crème brûlée, and cranberry sorbet. Prices are $62 per person, $28 for children 12 and under. Make reservations at hearsayashland.com, OpenTable, or call 541-625-0505.
Peerless Restaurant, 265 Fourth St., Ashland, 4 to 8 p.m.
Located in Ashland’s historic railroad district, Peerless is known for an ambiance that is polished yet relaxed, with a “casual elegant” vibe. Executive chef and proprietor Harlan Brooks leads a team that prides itself on flavor and technique while offering an approachable Pacific Northwest cuisine that reflects the flavors of the season. Chef de cuisine Zack Karr’s philosophy leans toward simple preparations and well-curated ingredients. And sommelier Rush Manbert enjoys connecting guests to the wines they’ll love, with a selection that is designed to provide perfect pairings with the food. For Thanksgiving Day, Peerless is featuring a three-course prix fixe menu. It includes kabocha squash soup with fresh-baked potato rolls and a choice of entrée (herb-roasted turkey breast, seared steelhead or mushroom “pot pie” risotto). Dessert will be a choice of pumpkin and local squash pie or bay leaf and toasted pecan ice cream for dessert.
A variety of traditional sides will be served family-style at the table. The price is $89 per person plus gratuity, half price for children 12 and under. To reserve a table, visit peerlessrestaurant.com.
Callahan’s Mountain Lodge, 7100 Old Highway 99 S., Ashland, 11 a.m. to 4 p.m.
About a 20-minute drive from Ashland on a site chiseled out of a Siskiyou mountainside, Callahan’s is a family-owned lodge known for its rustic charm and hospitality. Callahan’s will celebrate Thanksgiving with a special buffet that features an array of appetizers and entrées such as herb-crusted prime rib, cranberry-orange glazed turkey and slow-roasted apple and herb pork. Along with salads, there will be traditional holiday sides and desserts (including a bourbon peach cobbler). The price is $65 per person, $25 for children 12 and under, gratuity included. Overnight accommodations are available. Call 541-482-1299 to book a table.
Cartwright’s Taprock Northwest Grill, 971 SE. Sixth St., Grants Pass, 10 a.m. to 7 p.m.
A popular Southern Oregon restaurant, Cartwright’s features ingredients from nearby farms, ranches and the waters of the Pacific Northwest, with spectacular views of the Rogue River. Taprock was acquired by the Cartwright family in 2024, linking the restaurant to the family’s long history in the region, which started with Orlin Cartwright’s first butcher shop in the 1960s. The menu Thanksgiving Day will be traditional. That means roast turkey, ham, and prime rib as the featured entrées — and tofu steak as a vegetarian option. Sides range from stuffing to mashed potatoes and gravy to green beans almondine. Dessert selections include pumpkin pie with whipped cream and apple crisp with caramel drizzle and whipped cream. Prices range from $33 to $49 per person, depending on the choice of entrée, and $17 for children 12 and under. No reservations are required.
The Restaurant at Jacksonville Inn, 175 E. California St., Jacksonville, 4 to 8 p.m.
Drawing inspiration from the culinary traditions of Italy and the vineyards of Napa Valley, the Restaurant at Jacksonville Inn has long been a favorite of wine enthusiasts and lovers of high-end organic cuisine, locally sourced and handcrafted. For Thanksgiving Day, the theme is tradition with a flare, served up in a cozy setting. At this writing, the chef was still developing the menu, but promises a sumptuous spread. Entrées will likely include roast turkey, prime rib or filet mignon, and a vegetarian option. Starters, a variety of sides and tempting desserts will round out the menu. The prix fixe dinner is $80 per person, $40 for children 12 and under. Make a reservation online at eatjvilleinn.com or call 541-702-2290.
Reach writer Jim Flint at [email protected].
Nov. 6: Corrected number of Hearsay entrees.
