About Us

Why Alchemy?

Alchemy is many things, a speculative science and philosophy that encompasses and enfolds many different theorems and beliefs.    

At its core, Alchemy is quite simple - 
An endeavor to take common elements and transmute them into something greater.

This quest for transmutation was used by the alchemists of old in an attempt to finally achieve
the Magnum Opus, 
the Great Work, 
the turning of a base substance such as lead into the perfect form of gold.  

Success eluded them.

We have chosen a different path.  We treat it with fervor and dedication.  
Ingredients are our base material, cuisine our Great Work.  
Through spices and herbs, sugars and oils, we strive to transform a
combination of separate ingredients into a single, cohesive vision.

Alchemists created the first cocktail bitters and tinctures, thus the first cocktail.

Think of the parallels -

An alchemist in his lab toiling to create the Philosopher’s Stone;
The mixologist in his bar pouring and concocting to find the perfect balance; 
The chef in his kitchen pairing ingredients to acquire a spectacular flavor profile.

So what is Alchemy?

It’s the balance of all natural things.  
All of us.  
Every drink and every plate.  
Each striving to be the Magnum Opus, the Great Work.

That’s what alchemists do. 
They show that, when we strive to
become better than we are, everything
around us becomes better, too.

Paulo Coelho, The Alchemist

Web design by Drew Gibbs. All photos and text © 2020, all rights reserved.


The bar houses an ever growing selection of over 200 carefully curated spirits available for your sipping pleasure.  With an extensive depth of Scotch, bourbon, rum, tequila, brandy, amaro, and many types of liquers we have at hand the perfect alchemical lab to create award winning cocktails that intrigue and entice the palate.




Our award winning wine program is unique in that – while we do offer little known gems alongside famous producers – we strive to offer as many Oregon bottlings as possible.  The cellar has been cultivated with the thought of sharing the growing bounty of Southern Oregon, while offering the depth of the Willamette Valley. With sommeliers on staff, we hope to guide you through the land and the years as we find the perfect pairing.



We can now offer private dinning on a small or large scale. Whether you are in need of a space for an intimate gathering of your closest friends, or a larger group, we are happy to provide the same unparalleled service and attention to detail that you will find in the dining room.

Please inquire about holiday hours and menus for Valentine’s Day, Thanksgiving, and New Year’s Eve. Starting the beginning of December and running until Christmas Eve, the main dining room will be servicing the annual Dickens’ Feast.  Our Bar will remain open for normal service during this time.

For  private event inquiries please fill out a form here.

Upcoming Events:


Our Team

Unabashed lovers of food and drink, we continue to strive for new heights. As a group of dedicated professionals who love what we do and take great pride in our craft, we feel lucky to be able to offer it to those visiting Ashland.

Our Staff

Drew Gibbs

Michael Bryant
Executive Chef

Kolton Schooley
Restaurant Manager


Bar Hours

Thur - Monday  4 - close
Happy Hour 4 - 6
Closed Tues & Wed

Restaurant Hours

Thur - Monday  4 - close

 Closed Tues & Wed

Contact Info

35 S. 2nd St, Ashland, Or 97520, located inside the Winchester Inn

Join our team

View Current Wine and Spirits List

Open Thurs - Monday

Dinner Menu


STEAK TARTARE -  bagna càuda | grilled baguette

HARISSA SEARED SCALLOPS - fennel | smoked almonds | prosciutto | hollandaise

MARKET GREENS - pressed ricotta | dijon vinaigrette | vadouvan toasted buckwheat

BURRATA & CUCUMBERS - baby tomatoes | wild arugula | crispy quinoa | black garlic vinaigrette

SEASONAL SOUP DU JOUR - please inquire with staff

MUSHROOM, MUSHROOM - savory porcini flan & porcini consommé | local mushrooms


DRY-AGED RIBEYE STEAK - bone marrow butter | salad of parsley, shallots & lemon | peewee potatoes

LAMB OSSO BUCCO - soft polenta aligot | grilled frisee | achiote-fennel mojo

MOROCCAN DUCK LEG CONFIT - maitake mushrooms | stewed tomatoes | preserved lemon  & olive tapenade

BUCATINI CACIO Y PEPE - pecorino romano | cracked black pepper | sea urchin butter

MOULES FRITES - Salt Spring Island mussels | yellow curry | Thai basil & cilantro

SMOKED LOCAL HALIBUT - snap peas & baby artichokes | toasted quinoa | san marzano tomato glace