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COCORICO

Fresh Air and Delicious Fare

lisa manyon

by cornelius matteo

estled in the pine trees in the
Cascade-Siskiyou Mountains, you’ll
find Cocorico, formerly the Green
NSprings Inn Restaurant, just two
miles from Tub Springs State Park, 10 miles from
Howard Prairie Lake, and 20 miles from down-
town Ashland.

Cocorico offers a full menu in a casual setting
with a terrace and event space. Choose from their
Smalls, including Smoked Salmon Deviled Eggs,
Fried Brussels Sprouts, and Smashed Potatoes.
Their Mains range from sandwiches and burg-
ers to Buttermilk Fried Chicken, Mushroom
Bolognese, and Steak and Potatoes. You can enjoy
their breakfast menu boasting scrambles, Classic
Breakfast, Yogurt Parfaits, and Mimosas.

The current owners, husband and wife team Nat
and Grace Borsi, embarked on a new adventure
in March of 2020 to fulfill a longtime dream of
starting a restaurant named Cocorico. “We’ve
always known that we wanted to open a restau-
rant and call it “Cocorico,” but we just weren’t
sure where,” Grace says. “Cocorico” is French for
‘cock-a-doodle-doo.’ Nat’s mom sketched the
rooster a couple of years ago, and we got it digi-
tized to be our logo.”

Nat grew up in the French Alps in a town called
Gap and started his culinary career at the restau-
rant Les Olivades. He spent three years trave-
ling and working in Southeast Asia, based out of
Bangkok. When he came to the U.S. on a work
visa in 2011, he was able to get a job working
at Lola, a restaurant in Seattle. This is the same
restaurant where Grace had worked throughout
her 20’s. After Nat’s one-year visa expired for the
U.S., they moved to France, then to Achill Island

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