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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate NEWS NOW Haggen adds Ashland store to list of closures ... Attacker's no-show at sentencing leaves victim without closure ... Monical sentenced to 32 years in federal bank robbery case ... Haggen adds Ashland store to list of closures ... Attacker's no-show at sentencing leaves victim without closure ... Monical sentenced to 32 years in federal bank robbery case ... DINING Oxenfre Public House Comment MailTribune.com Writer Posted Jun. 24, 2015 at 12:18 PM Posted Jun. 24, 2015 at 12:18 PM » Social News With temperatures soaring in the Rogue Valley, it's a perfect time to head to Brookings. The ocean breeze is always cool, but, in recent years, an increased focus on local ingredients has freshened up the casual dining options there, too. Oxenfre Public House, 631 Chetco Ave., opened in May 2014 after a massive renovation of the old Ken's Tavern, turning the dingy bar into a modern space with wine-barrel tables, a long bar in back, shuffleboard and room for live music. Owners Sonya and Elias Billington, who had each worked in the restaurant industry since their teens, came to Brookings a few years earlier to rejuvenate Pine Cone Tavern, then moved on to the spot next door to live out their dream of having their own gastropub. Sonya admits being obsessed with bacon and says her husband had been collecting menu notes from chefs he worked with, developing his own set of trendy comfort foods with a Southern influence. Oxenfre's menu features chicken and waffles, shrimp and grits with bonus bacon and andouille sausage, a truffle macaroni and cheese with bacon, Korean short rib tacos, and Wagyu beef burgers and flatiron steak. The Billingtons try to use local and organic ingredients when possible and are working to develop partnerships with area farmers. As the restaurant offers locally caught seafood from Pacific Ocean Harvesters when available, my husband and I zeroed in on a special of four Pacific cod tacos for $15. Tender tortillas were piled with seasoned fish, mango salsa, lots of cabbage, shreds of carrot, chunks of avocado and a generous dusting of crumbly cotija cheese. The plate was perfect for sharing. Still feeling a bit peckish and intrigued by the appetizer option of deviled eggs featuring both bacon and potato, we decided to order that for $9. Three eggs sliced into halves were nestled in a salad of hearty greens dressed in a delicate vinaigrette. Each piece of egg stuffed with a creamy blend of yolk spiked with chive was garnished with a thick slice of crispy bacon and an elegant curl of lattice-cut potato fried into a crunchy chip, creating a rich and showy bite my husband described as "breakfast sushi." Indeed, each morsel combined diner classic flavors — bacon, eggs and fried potatoes — in a delightful way. My husband toasted these tasty treats with a beer from Tight Lines Brewery, which is just down the street, tucked away in a basement. I tried Oxenfre's blueberry lavender sparkling, a lovely concoction of sparkling water, lavender Elias forages from a farmer's yard and local blueberries. Not too sweet, not too floral and slightly fruity, this $3.50 drink is a favorite of the Billington children, Sonya reports, and I can see why. After sipping this, I'm confident that Oxenfre's classic cocktails that celebrate the end of Prohibition and modern mixed drinks featuring fresh juices and house-made ingredients would also be well balanced and delicious. Oxenfre just started offering lunch from 11 a.m. to 4 p.m. Friday and Saturday. Dinner service starts daily at 4 p.m. and a late-night menu is always available until at least 11 p.m. and often until 1:30 a.m. on weekends. Find details online at www.oxenpub.com or call 541-813-1985. While I never spent summer evenings ending a game of hide and seek with calls of "Ollie, Ollie Oxenfree," I'm happy to come out to this Brookings pub that takes its name from that childhood call. — Anita Burke MailTribune.com Writer Posted Jun. 24, 2015 at 12:18 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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