Sample direction.

Low-and-slow Texas-style brisket, pickled onions, and mustard greens.

Cedar-plank glaze, roasted fennel, and dill cream.

Buttermilk batter, black pepper gravy, and mashed Yukon golds.

Coffee-ancho braise, celery root purée, and gremolata.

Two patties, American cheese, shaved onion, and house sauce on a potato bun.

Carolina-style pork, slaw, and pickles on a toasted brioche roll.

Spicy honey drizzle, lettuce, and pickles.

Three-cheese béchamel with a crisp breadcrumb top.

Slow-braised with smoked ham hock and cider vinegar.

Pacific Northwest produce, herb butter, and flake salt.

Cheddar, chives, bacon, and sour cream.

Bourbon, amaro, smoked maple, and orange bitters.

Rye, demerara, walnut bitters, and expressed orange.

Gin, peach shrub, soda, and fresh mint.

Reposado tequila, lime, agave, and smoked salt rim.

A curated list of Oregon and Washington producers, by the glass and bottle.

Rotating taps featuring Roseburg breweries and Oregon favorites.

House sodas, shrubs, and spirit-free cocktails with the same care as the bar.

For gatherings — a shareable pour that changes with the menu.