Island comfort classics and street food favorites at The Millennial – Ashland Tidings


Bao rolls are available at The Millennial in Rogue River with a variety of fillings. Photo by Sarah Lemon.

Lumpia, Filipino spring rolls, are served with a sweet chili sauce at The Millennial in Rogue River. Photo by Sarah Lemon.

Lumpia, Filipino spring rolls, are served with a sweet chili sauce at The Millennial in Rogue River. Photo by Sarah Lemon.

Musubi is Hawaiian home cooking served at The Millennial in Rogue River. Photo by Sarah Lemon.

A special ahi tuna burger is cooked up to medium rare at The Millennial in Rogue River. Photo by Sarah Lemon.

The Millennial brings a new generation of cuisine to the Rogue River.

Open since February on what was once a burrito store location, the casual eatery blends a family’s Hawaiian roots with a decade of Las Vegas cuisine and life. The result is a restaurant that feels fresh, playful, and upbeat about new opportunities in the industry.

In addition to the classics of the island comfort food, street food are favorites. Health-conscious options have their counterparts in decadent desserts. The Millennial avoids ethnic labels and offers so much variety at attractive prices that the entire menu invites you to try it.

The Millennial “specialties” actually set it apart from other Hawaiian-inspired restaurants I’ve tried on-site. Bao are traditional Chinese steamed buns that have been largely adopted as the Asian answer to tacos by food trucks in recent years.

The Millennial prepares their bao with fried teriyaki chicken, slow braised pork belly, ponzu glazed brisket, fried and pulled kalua pork, and a vegetarian mix of shiitake mushrooms, water chestnuts, and pak choi. Everyone gets a topping of sesame salad, pickled red onions, and a side of Maui onion chips for $ 11. I ordered the vegetables.

Pork belly piqued my appetite, but even more so at Musubi, an island icon that often celebrates Spam. The Millennial glazes the canned mystery meat in sweet soy before stuffing it in rice and sealing it in nori for this oversized sushi roll. However, I was more eager to try a different filling. Pork belly brisket, teriyaki chicken with avocado, and the same vegetable mix available at Bao. With prices ranging from $ 4 for Spam to $ 6 for other meats, Musubi offers a variety of side dishes.

My partner was game for the special ahi burger of the day, topped with sesame salad, seaweed salad, and tomato with a side of onion chips ($ 15). A beef tenderloin and pork burger cooked in a cast iron pan and served on a brioche bun is a staple on the menu for $ 12. Adding a fried egg costs an extra dollar.

And while these things made a hearty meal, we couldn’t leave out the quintessential Filipino spring roll, lumpia. A serving of four filled with veggies or pork and veggies is $ 7.

The lumpia came out first, freshly fried, spotlessly crispy, yet light. Sweet chilli sauce on the side enhanced the flavors, but luckily we could have eaten twice the number of rolls filled with vegetables even without the spices. As much as I loved the Lumpia, next time I would have a hard time skipping the furikake-flavored, deep-fried calamari strips with wasabi cocktail sauce ($ 8).

The delicate bao also played like a starter, especially when split between two people. My partner dared that pork belly or fried chicken would be his first choice as a filling, but I explained the sauteed shiitakes, which were creamy mixed with water chestnuts, surprisingly tasty, reminiscent of tender minced meat with a clean taste that didn’t drown out the pillow bao and ordered that Coleslaw and the pickled onions serve more purpose. The dish was one of the most satisfying meat alternatives I’ve had in the past few months.

The veggie filling would not taste so good in the Musubi, packed tightly with rice and rounded off with a tough seaweed wrapper. I love both elements, but they need an equally hearty companion, and the pork belly filled the bill. Although the pork was hearty, it was also bland, as was the case with many Hawaiian dishes, which convinced me that Spam with soy icing might be worth trying next time around.

My partner might have liked the musubi more if the employee at the counter had asked which side dish we preferred. Ignoring the fine print on the menu, we haven’t given any of seven choices, including potato salad, pickled daikon and carrots, green papaya salad, or cucumber kimchi. So the kitchen has been using more onion chips by default.

The fries were the ideal accompaniment to the tuna burger, a dish I like to see on menus but usually approach with a bit of skepticism. Any of the components – a cheap bun or a lack of textural contrast, for example – can cause the entire burger to fall flat.

Millennial’s hits the mark with its crispy coleslaw and rich buttered bun. It sacrificed perfection for sliced ​​tuna that came on the plate rather than a steak that stayed in place. However, the fish was beautifully seared and retained its ruby ​​color under a thin layer of mild-tasting, pink meat. A pinch of spice would have increased my appreciation.

Maybe I’ll get the flavor I crave in The Millennial’s soba noodle salad, tossed with Hawaiian chilli pepper water and julienned green papaya, carrots and cucumbers with basil, coriander, cherry tomatoes and kimchi. Mainstream salads are “The Rogue” with organic vegetables, carrots, cabbage, peppers and cucumber with sesame vinaigrette and a Caesar with homemade croutons. Salads are $ 8 each. Adding protein costs anywhere from $ 5 for teriyaki chicken to $ 8 for mahi.

And for meat-heavy meals, Millennial’s “plates” combine rice and potato salad with teriyaki chicken, brisket, twice-cooked pork ribs, or pepper steak ($ ​​12-13). Hawaii’s popular “Loco Moco” combines a hamburger steak with sauce and a fried egg ($ 12), and the chef’s daily fish special is $ 20 with rice and Caesar salad.

The Millennial is located at 308 E. Main St. and is open Tuesday to Saturday from 11 a.m. to 7 p.m. Call 541-821-6311. See

Tempo delicacies

Guests at local wineries can create their own handmade cups while sipping their favorite vintages.

Sip & color returned to wineries in May after pottery parties were canceled due to pandemic precautions. The events will be presented by Medford ceramic artist Benjamin Wood, owner of Studio B, which has a stall in the Medford and Grants Pass farmers markets.

“It’s so exciting!” says wood. “It’s been more than a year,” he says of the postponement of parties during the pandemic.

The next Sip & Paint is planned for Thursday from 5.30 p.m. to 7.30 p.m. in the Naumes Suncrest winery in Talent, where Wood demonstrates the old Italian technique of “sgraffito” for decorating ceramics. All tools and materials are provided and the finished cups are collected, fired in Woods Studio and returned to the winery for collection. The parts are microwave and dishwasher safe.

The cost is $ 40 per person, excluding wine. Buy tickets using the Eventbrite link on Naumes’ Facebook page,, or Instagram profile, @naumessuncrestwinery

Sip & Paint also hosts pottery parties every first Thursday and third Sunday of the month at Medford’s RoxyAnn Winery. Wood, who also hosts private parties, says more local wineries and restaurants will be on his schedule throughout the summer. See and


Food trucks and edible treats from artisans welcome shoppers again Talent evening market every fourth Friday of the month.

Displaced by the Almeda Fire in 2020, the market returned to the corner of Main and John Streets across from Talent City Hall on May 28th. Sultan’s Delight serves Eastern Mediterranean specialties, including gyros, spanakopita, and baklava. The Mahalo Shaved Ice Truck chilled the crowd with the Hawaiian snack. Philippe’s Bread is one of the suppliers of ready-made meals.

The market runs from 5:30 p.m. to 8:30 p.m. The next dates are June 25th, July 23rd and August 27th. See


Inspectors for Jackson County Environmental Public Health In March, the on-site assessment of restaurants that offer food indoors was resumed. The following restaurants in Medford received the perfect 100 score on their biannual inspections in April:

Hiro Sushi, Human Bean (Barnett Road), Jackson Creek Pizza Co. (East Main Street), McDonald’s No. 44 (Biddle Road), Orange Julius, Outsider Coffee, Over Easy, Purple Parrot No. 8 (Highland Drive), Quail Point Golf Course, Shiki, Shoji’s, Siam Cafe Thai Cuisine, Spinach, Sweet Satisfaction, Texas Roadhouse, Thai Bistro, Vinny’s Italian Kitchen, Wendy’s Restaurant No. 3042 (South Riverside Avenue).

The county’s searchable database on restaurant and hospitality inspections is located at


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Sarah Lemon has enjoyed the Rogue Valley dining scene for nearly two decades as one of the original contributors to Tempo’s food column. Your taste buds helped judge some of the area’s culinary competitions and festivals. The former editor of A la Carte, the Mail Tribune’s weekly food section, writes a bi-weekly column, The Whole Dish, and blogs and podcasts under the same name. Listen to mailtribune com / podcasts and read more at Follow @the whole. Dish on Instagram, @thewholedish on Twitter or on


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