Page 117 - Southern Oregon Magazine Winter 2019
P. 117

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          Today, with its place on the National
          Historic Registry, the  Parrott
          House stands as tribute to pioneer-
          ing women. Established in 1891,
          the newly renovated restaurant and
          Reform Bourbon Bar is approach-
          able by all, meeting the needs of the
          Roseburg community. With a new
          executive chef, the Parrott House
          boasts formal dining, a glass pavil-
          ion that includes reclaimed wood
          from Seattle’s Rainer Brewery, and
          plenty of outdoor seating beside the
          Bourbon Bar and wood-fire pizza
          oven.

          Opened in 2017 as a farm to table
          restaurant, the  Parrott House  fea-
          tures several local growers and win-
          eries. Vegetables are purchased from
          Big Lick Farm in Winston, organic
          honey from Tanya Butterfield, and              S      
 R .                                              JOIN NOW FOR
                                                                                                                    JUST $1.00
          microgreens from Champion  Club           T    
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          Farms. In addition, the restaurant has        -   - 	             .P      W     .
          its own herb garden and space for a                                                   .  
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          vegetable garden.

          The adage that one man’s trash is
          another man’s treasure resonates
          with Lael. Owner of  Re-claimed
          LLC, she looks for ways to repur-
          pose, reuse, repair, rebuild, refur-
          bish, or refinish the  past. Next to
          the Bourbon Bar, a new, semi-private
          outdoor space was created by rehab-
          bing  wood from  Wildlife Safari’s
          rhino pen. Lael likes to think it
          wasn’t the end of something, but the
          beginning of something else.

          Tastefully decorated by  Andrew
          Calvert’s The Perfect Occasion, the
          rebooted space feels alive with holi-
          day spirit, inviting family, friends,
          and foodies  alike  to sit, visit, and     Quality, Local Products          Fresh Produce
          celebrate.
                                                     Grab-and-Go Deli                 Hand-Cut, High Quality Meats
          The vast windows overlook a sprawl-
          ing lawn, large stone fireplace, and       Local Wines                      Craft Brews
          an ancient Magnolia  tree. On the          Fresh-Baked Breads               Unique Specialty Items
          lighter side, the menu offers starters,
          soups, and from-the-garden options,        Healthy Living Choices           Customer Driven Selections
          in addition to Parrott-izza and the
          Rose-Burger. The menu’s other half
          features Parrott pasta, fresh seafood,
          and steak-centric entrees.                Locations in Oregon and Northern California • www.gorays.com


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