Ash & Olive Brings Flame-To-Table Cuisine to Ashland
Ash & Olive owner Gregg Brooks is serious about his Ashland restaurant’s commitment to “flame-to-table” cuisine. “Everything with the exception of french fries is cooked under a flame at 625°F in our stone oven,” says Brooks, who’s also a drummer with the yacht rock band Three Sheets to the Wind and who previously worked at […]