The Allison Inn & Spa

"November is Native American Heritage Month, and I was honored to be invited to a First Foods dinner at the Allison Inn in Newberg. Executive chef Jack Strong was joined by fellow Indigenous chefs Nephi Craig and Freddie Bitsoie — all three crafted a special meal that was rich with history and cultural meaning. Each course hit the mark, it’s impossible for me to choose a favorite. The first course, by Navajo chef Freddie Bitsoie, was a pinon-crusted salmon served with roasted corn, golden beets, and a juniper-agave glaze. The crust was unlike anything I’ve ever had on salmon, providing a mild, toasty foil to the sweetness of the dish. Chef Nephi Craig handled the second course of perfectly roasted duck served with a duck confit-stuffed squash blossom. Blew the duck I ate in France right out of the water. Chef Strong closed out the meal with the third course, a duo of venison chop and venison sausage with purple potato puree, huckleberry jus, and crispy parsnip." - Eater Staff

"In the American Southwest, Oregon-raised chef Jack Strong helped rouse the Native culinary renaissance. Fifteen years later, he’s diving into the Indigenous foods of the Willamette Valley. The restaurant uses Fort Klamath sturgeon and sources Oregon mushrooms from a Yamhill-based foraging company. Strong has been able to dive deeper into explicitly Indigenous dinners and cooking, such as a Celebration of First Foods with Indigenous winemakers and wine professionals." - Brooke Jackson-Glidden

"Whether you’re jonesing for a girls’ getaway or an anniversary weekend worth bragging about, the Allison Inn and Spa in northwest Oregon’s Willamette Valley, just an hour from Portland proper, is the place to be. This luxe mountain retreat, forged in stone and wood, sits on some prime real estate—there are nearly 200 wineries nearby—a setting that makes great fodder for day (drinking) trips. The resort’s 77 rooms and eight suites are warm and elegant, done up in hues of honey and spun gold, and are appointed with wood-burning fireplaces, cozy window seats, and bespoke walnut tables, crafted just for the property. The staff is just as carefully curated–they’re totally top-notch—and can help to arrange any excursions, like a trip to downtown Portland for a Trailblazer game. The Allison’s dedication to all things Oregonian is far-reaching, from the original artwork in the suites, to the complimentary welcome basket full of tasty Oregonian fare, and the esteemed JORY restaurant, where local goodies like Oregon lamb loin and cedar plank Salmon provide a sumptuous backdrop for over 850 Willamette Valley wines. Visitors tout the excellent spa (but strongly encourage reservations), where a first-rate staff doles out facials, manicures, and massages. Come Monday, we guarantee you’ll arrive back at the office fresh-faced and fancy-free, to the envy of your work besties."

"After a day of tastings, retreat to The Allison Inn, where you can unwind with a couple’s treatment in the 15,000-square-foot spa, complete with landscaped garden terraces and fire pits. You’ll be refreshed for dinner at Jory, which boasts dishes sourced from the hotel’s 1.5-acre vegetable garden and an 800-bottle wine list." - Travel + Leisure Editors

"When your group is not on the wine trail, you can have a restorative spa day at The Allison Inn and Spa, which makes for a perfect home base for this wine country escape." - Travel + Leisure Editors