Page 121 - Southern Oregon Magazine Summer 2022

BELLE FIORE

to explore in seafoodland, beyond what the Japanese do
so well. For your non-seafood eating friends, there is W IN E R Y | E S T A T E | VIN E Y A R D
occasionally some Wagyu beef on the menu.
The restaurant, open to the refreshing hour of 10 p.m.,
offers an oyster happy hour from 4 - 5 p.m. and again from
9 - 10 p.m., satisfying both the early and late-night birds. A D
blinking neon light may alert you to when happy hour is on. N
Most of the pickling are of local provenance, but they mix it O
up. There is also an oyster discount special on Sunday. Y
BE
The introductory linchpin of the seafood selection is a rotat-
ing oyster list. The bivalves are enticingly lined up on the &
counter and taste as good as they look. There is a different
selection every night. S
T
I
Dorcak’s egg custard dish, with both Chinese and Japanese B
culinary roots, comes and goes on the menu and it is divine. I
You can even take it to go in a small bowl (which I did for H
my mother). Other fantastic dishes include a number of X
crudos, made in a much more Peruvian-slash-international E
style than Japanese, which is honestly welcome.
RT
Dorcak is a master with his wine selections: think old vin- A
tages of super yeasty Champagnes and a surprising sake
selection. He also focuses on the highly trendy category of |
natural wines and goes as far afield as serving some unusual S
ones, such as a sparkler from the Czech Republic called G
Danger. It is an area not well known for wine production,
but ingenuity and global warming has changed everything DDIN
we once knew about the wine-producing world.
E
The oyster shooter is delicious, as are the purple clams W
served in dippable broth. The menu is short, sweet, and
compact, so choose carefully. |

Nama S
140 Lithia Way, Ashland G
www.NamaAshland.com
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10 0 Belle F io r e La n e | Ash lan d
BELLE FIO REW IN E. C O M

summer 2022 | www.southernoregonmagazine.com 119