The Jacksonville Inn (175 E. California St., 541/899-1900 or 800/321-9344, www.jacksonvilleinn.com, 7:30–10:30 a.m. and 5–9 p.m. Mon., 7:30–10:30 a.m., 11:30 a.m.–2 p.m., and 5–9 p.m. Tues.–Sat., 7:30 a.m.–2 p.m. and 5–9 p.m. Sun., $16–34) offers steaks, seafood, and specialties of the inn like veal, duck, and prime rib in a Victorian atmosphere of red brick and velvet. Vegetarian dishes are also available. A cellar of over 2,000 wines further enhances your dining experience. There’s also a bistro menu after 4 p.m. for lighter appetites, and lovely patio seating during the summer.

The Bella Union Restaurant and Saloon (170 W. California St., 541/899-1770, www.bellau.com, 11:30 a.m.–2 p.m. and 4–10 p.m. Mon.–Sat., 10 a.m.–2 p.m. and 4–10 p.m. Sun., $6–15) is another popular spot. Soups, salads, sandwiches, chicken, steaks, pasta, and pizza are some of the items you’ll find on the menu. Vegetarians have many choices to choose from as well. When the weather is right, the patio behind the restaurant is a pleasant place to eat lunch or enjoy a beer. Also available are picnic baskets, a good choice if you’re going to a Britt festival concert. Be sure to call in your order by 2 p.m.

Good Mexican food can be found at La Fiesta (150 S. Oregon St., 541/899-4450, lunch and dinner daily, $8–16). Located in the Orth Building, built in 1872, this place is noted for its large portions of flavorful Mexican fare. Arrive early to claim one of the half-dozen or so tables on the balcony.

For the best Thai food in the valley, head for the Thai House Restaurant (215 W. California St., 541/899-3585, 11:30 a.m.–1:45 p.m. and 5–8:30 p.m. Mon.–Fri., 5–8:30 p.m. Sat., $7–14).

Ashland’s outpost of contemporary fine dining is
Gogi’s Restaurant (235 W. Main St., 541/899-8699, 5–9 p.m. Wed.–Sat., 10 a.m.–2 p.m. and 5–9 p.m. Sun., $23–28), and what an exciting addition it is to Jacksonville’s staid dining scene. The dining room manages to be warm and modern at the same time, and the food is absolutely of the here and now. Pan-seared salmon is served with truffle orange-fennel salad, and mushroom-stuffed game hen comes with braised radishes and thyme beurre blanc.