While our younger daughter and her husband were visiting us over the holidays, we took them to our favorite local fine-dining establishment. Josh and Jenny have eaten at some of the top “World’s 50 Best Restaurants” both at home and abroad, and we were eager to see what they thought of Gogi’s Restaurant.

Owned and operated by two brothers, Gabriel and Jonoah Murphy, Gogi’s sits in the small town of Jacksonville, Oregon, a charming place full of unique shops, B&Bs and dining spots and home of the Britt Festival, a summer-long series of concerts running the full gamut of music genres. It buzzes with visitors and tourists during the summer season when the nearby Oregon Shakespeare Festival operates its full schedule of plays. We’ve found that even on a late-December evening, such as the one we most recently visited, Gogi’s cozy dining room is often full with appreciative diners.

The Murphy brothers own a small farm in the nearby Applegate Valley where they grow much of the produce that makes its way into the recipes used in the restaurant, and nearly everything else used is also locally, sustainably sourced and organic. Everything served, from the charcuterie to the bread, the salad dressings to the elegant desserts, is made in house. Oh, and their cocktails measure up to a high standard, as well. So far, after several meals there, I haven’t been disappointed in a single bite.

After we ordered, our server brought us a complimentary amuse-bouche and warm, house-made bread with a light pesto dipping sauce. Next came the charcuterie board we’d ordered to share, with four different cured meats, some pickled veggies and roasted garlic. It was just enough to whet our appetites, as we next dug in to our salads. I opted for my favorite: organic baby spinach with pear, blue cheese and candied pecans and a red wine vinaigrette, while the rest ordered the butter lettuce salad served with avocado and sultanas and the most delicious, creamy, lemon-chèvre vinaigrette.

Each of us ordered a different entrée, and each of us were mightily pleased with our choices. Seeking something lighter, I had the winter squash and ricotta ravioli with pancetta, roasted pecans and a shallot confit in a Marsala brown butter sauce.    Jenny chose the rich confit of duck hindquarter served with a sweet potato and confitted shallot hash, braised spinach and fennel in a pomegranate reduction sauce.

   Harry couldn’t resist the mustard-crusted filet mignon served with fingerling potatoes, roasted broccoli and a crimini mushroom ragout. Josh raved about the falling-off-the-bone espresso-braised lamb shank with balsamic baked white beans.  

Because we knew we’d regret it if we didn’t, we saved room for dessert and shared two of the artistically presented and lick-the-plate delectable options: Trio of Chocolate   and the raspberry and rhubarb cheesecake. 

Our globe-trotting kids proclaimed it an excellent meal and deserving of Michelin ranking. We’re just thankful Gogi’s is in our own backyard.

— Patty Vanikiotis, associate editor/copy editor