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A better brunch at Smithfields

May 02, 2014 By Nick Morgan Mail Tribune.com | Ashland Daily Tidings A better brunch at Smithfields If I had to pick a favorite mealtime, brunch would be my first non-answer answer. So on a Saturday morning, I grabbed a friend and his 2-year-old daughter, and off we went to Smithfields in Ashland. Outside, the meat-centric restaurant […]

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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 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 […]

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Center for Culinary Arts

September 01, 2013 By Mark Stock Oregon Wine Press If it were a boxer, the city of Ashland would likely weigh-in as a featherweight. But the fight it puts up in the kitchen is enough to floor something several times its size. Southern Oregon’s Shakespeare-adoring wine town boasts the appealing combination of a moderate local […]

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Dining Guide to the Rogue Valley in Southern Oregon

By Kerry Newberry Oregon Live Smithfields Restaurant and Bar Named after a centuries-old historic London meat market, the downtown Ashland restaurant brings “nose-to-tail” dining to southern Oregon. London-born chef Neil Clooney prepares everything in house — even the bacon-infused vodka for the Bacon and Egg Bloody Mary, a popular drink for the weekend brunch crowd. […]

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Meat Your Maker at Smithfields

February 04, 2013 By Evan Wilson The Rogue Valley Messenger Not too long ago I attempted to go vegetarian… Bombarded with facts like “livestock are responsible for 18 per cent of greenhouse gases…” and “…[cows] have been a factor in the listing of 171 [endangered] species…”, the environmentalist in me decided it was time to […]

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The Best Farm-to-Table Restaurants in the Pacific Northwest

At Farm to Fork's farm dinners in Oregon, they serve dishes like this salad of watermelon, baby beets, mint, and ricotta. - Photo by Peter Frank Edwards

March 2013 Issue By Patrick Symmes Conde Nast Traveler Being an agritourist will take you to an eclectic assortment of restaurants, farms and farm stays, wineries, inns, and food producers. It also requires a car. In the Pacific Northwest, follow I-5, which stretches from Lummi Island, near the Canadian border, down through the gastronomic capitals […]

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2013 Superior Cellar Awards

September 01, 2012 By Karl Klooster Oregon Wine Press When the Oregon Wine Press launched its Superior Cellar Awards program in September 2010, we were pleased and gratified by the excitement it generated. Recommendations of restaurants to be considered for inclusion rolled in from around the state. And that is where we placed our initial […]

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America’s Coolest Restaurants

Smithfields Restaurant and Bar 1st Annual 4th of July Party

The brutal summer heat can drive some people to stay inside, for fear of getting drenched with sweat within minutes of stepping outdoors. So to make things easier and much more comfortable, some restaurants take it upon themselves to help their customers beat the heat. Many eateries offer beautiful outdoor patios, but when the temperature […]

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Nose-to-Tail for Two

July 01, 2011 By Janet Eastman Oregon Wine Press ASHLAND, OREGON — Smithfields is a serious Ashland steakhouse with a clear-cut culinary focus, and yet, people respond to it in different ways. Oregonians notice the wall-size blackboard that lists local food producers and say Smithfields has a “Portland” feel. Bay Area visitors are reminded of […]

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Chef Interview Questions

Neil Clooney - Iron Chef

Anna Eats Ashland: Where did you grow up? Chef Neil Clooney: Just outside London, UK. Anna Eats Ashland: Did you eat your veggies? Chef Neil Clooney: Only after I ate my meat. Anna Eats Ashland: When did you know you wanted to be a chef? Chef Neil Clooney: When I was 15. I was fascinated […]