Tasting Notes: Oregon Cabaret Theatre

Cuisine and scene: For much of its 25-year history, this Ashland dinner theater has been more about the latter and less about the former. But more recent emphasis on locally produced and seasonally fresh ingredients, plus an entire year of perfect health-inspection scores, show that Cabaret is just as committed to fine dining as it is to theatrics. Audiences who dine elsewhere still can order from Cabaret's dessert menu to receive sweet treats at intermission.

Recommended: The New York steak comes with local Rogue Creamery Oregonzola cheese; Dick Hay Pie with Umpqua vanilla ice cream and peanut butter in a chocolate-crumb crust covered with chocolate sauce is so beloved that the evening's script often references it.

Alternative diets: Vegetarian pasta entree and two vegetarian starters; menu notes several gluten- and dairy-free options.

Beverages: Local, other domestic and imported wines by the glass and bottle; domestic, bottled beers; locally roasted coffee; teas, sodas, juices.

Price range: Starters and small plates, $5 to $9; entrees, $16 to $24; desserts, $6; brunch dishes, $10.

Extras: Reserve a table when booking tickets by phone or online; limit one check per table and two credit cards per check; 18-percent gratuity for parties of six or more; no American Express; free street parking and in city lot a block away on Second Street; pay to park in a lot across First Street on Hargadine Street.

Serving: Arrive an hour and a half before curtain time — 6:30 p.m. for evening shows and 11:30 a.m. for weekend matinees.

Info: Corner of First and Hargadine street, Ashland; 541-488-2902; www.oregoncabaret.com.

— Sarah Lemon

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