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Dive Into High Culture in Ashland

It's a nose-to-tail feast at British chef Neil Clooney's Smithfields.

Febraury 21, 2014

By Mary Stock
New York Media LLC

Where to Eat

It's a nose-to-tail feast at British chef Neil Clooney's Smithfields.
It’s a nose-to-tail feast at British chef Neil Clooney’s Smithfields.

Get in touch with your inner carnivore at nose-to-tail destination Smithfields. The menu’s variety is a testament to the creativity of the English expat owner and chef, Neil Clooney (a two time “Oregon Iron Chef” winner), who cut his teeth at the famous luxury liner QE2 before being named executive chef at Isabel Cruz’s Cantina in San Diego. Start at “happy hour and a half” with the house-made charcuterie board, which includes rabbit rillette and chicken-liver parfait ($10), along with a Tetley’s English Ale ($5), one of the ten “British brews” on offer. For a gloriously meat-centric dinner, try the roasted bone marrow with capers and sourdough ($10), move on to the cider-braised pork belly with bacon-braised collard greens ($25), and close the evening with local Rogue Creamery cheeses ($15).

Photos courtesy of Marc James Johnson.

Read more: http://nymag.com/nymag/rss/travel/ashland/index1.html

Smithfields Restaurant and Bar is located at 36 S. 2nd Street, Ashland, Oregon. Call 541-488-9948.