Ashland’s Kitchen is now open near Cumberland Mall.
Boutique real estate firm terra alma secured the location for Ashland’s Kitchen. The restaurant located in a 2,000-square-foot space on the ground floor of the One Overton Park office building will serve breakfast and lunch five days a week.
Breakfast options include Shakshuka, eggs benedict, steel-cut oats, bagels, breakfast sandwiches, eggs and bacon and keto pancakes. Lunch options include fresh salads, veggie quiche, vegan nuggets, chicken strips, turkey or traditional meatloaf, mac and cheese, burgers, chicken sandwiches and more. Coffee, tea, desserts and a kids menu are also available.
Robyn Thompson owns and operates Ashland’s Kitchen with her son Jacob Higbee. Thompson brings experience as the founder and operator of the ice cream franchise Four Fat Cows.
“We do food differently at Ashland’s Kitchen. I’m leaning into healthy in a decadent way, like the food I remember enjoying in the cool hippie Oregon town where I grew up,” Thompson said in a news release. “We spend extra money on real ingredients, not fillers. I hope what you eat with us feels good and healthy, not loaded with crap.”
Ashland’s Kitchen will also offer a grab-and-go area with fresh meals to take home for dinner or to freeze for a later time.
A small convenience store adjacent to Ashland’s Kitchen provides office workers with necessities. Thompson and her team have stocked it with snacks, candy, chips, candles, gifts and toys.
“I think people will see that we had a little fun with the store area and appreciate it,” Thompson said.
She said they hope to scale the concept to four or five locations, with a prep kitchen making meal prep the centerpiece of the business, including catering deliveries.
Ashland’s Kitchen will be open Monday through Friday from 7:30 a.m. to 3 p.m. Free covered parking is available.
