Bullard

Inside the Woodlark hotel is this nod to chef Doug Adams' roots and chosen home, where the meat-centric menu is decidedly Texas-meets-Oregon. 'Supper' plates showcase the likes of 12-hour smoked Painted Hills beef ribs served with fresh flour tortillas, grilled rainbow trout with a black-eyed pea and celery salad, and a pork chop with heirloom hominy and local collard greens.