A WORD FROM OUR FOUNDER

Hi. My name is Jason.


I began working in the business of bringing good food and great times to people in the mid 80’s for a restaurant in Ashland, Oregon. I soon fell in love with this work. Since then I have played many roles on many restaurant stages and have taken little bits from each to create my own. I have always approached the restaurant business with a serious sense of humor and a pride in learning something new everyday. My guests become my friends. My Staff and I have put our hearts and souls into bringing you a great place to eat, drink and be merry.


THANK YOU for all the support and feedback!


The name “hobnob” was chosen for it’s base meaning; give and take, to give a drink to someone or take one.

Also, it means to mingle with folks you may or may not ordinarily mix with. I believe that these social and business connections are very important. I have enjoyed the opportunity to meet so many wonderful people in this neighborhood and from around Portland and the great beyond.


THANK YOU for all the laughs and good times!


I am thrilled to create cocktails that make your taste buds open up and scream, “WOW!” I get a big kick out of cooking for you, as well. I believe in putting a spin on simple, well known dishes to make them amazing. I believe in great meals that bring good people together. I believe in cooking meals and mixing cocktails from scratch with many great local ingredients. I believe in the micro brew, the small winery and the local farm. I also believe in a real house ground top sirloin & chuck steak burger, done right. OH Yes, I definitely do.


THANK YOU for enjoying the things that my team and I love to bring to you!


This weeks Burger


                        "Tomago Burger" 

                                       House ground steak-burger with serrano-cabbage slaw, zesty soy-ginger

                                             sauce fresh green onion and a panko-breaded soft boiled egg

     


.. Southeastern chicken & Sprouts!..

Southern fried chicken breast tossed in a zesty soy ginger sauce; served over bacon-brussel sprouts

sauteed with a hint of fish sauce. Topped with fresh green onion cilantro and pickled serranos.

.. and da Weekend breakfast speciaL