Mason’s on Main
Killa Dilla menu
Well, Geppeto’s Eggplant burger and wontons have been resurrected yet again. What makes the current imagining different is that they are being brought back in the old space. The restaurant at 345 East Main has been given a breath of fresh air, in addition to countless hours of painting, scraping, and grinding. Not to mention lots of sage burning. After all, it is in Ashland.
The new restaurant is called Mason’s on Main and this version is no Pinocchio. Instead, the front dining room has opened on a shoestring budget and a dream by veteran food cart owner and independent Solar consultant Mason Goché (pronounced Go-Shay). Mason, a lifelong Oregonian, has proven his “Killa” concept to folks at events up and down the West Coast. A former commercial fisherman and food booth owner, Mason is an old salt at small food businesses. “People seem to really like the freshness and lightness of my Killa Dilla menu. That’s why it was such a success to see Ashlanders respond to our affordable and healthier spin on American sandwiches that we also offer. I wasn’t planning on releasing my Killa Dilla menu in Ashland,” says Mason “but the pressure to get open meant I needed to revise and improve an already proven concept in a hurry.”
Mason’s on Main, like many other businesses, has chosen the route of “shrinkflation.” Mason says they aim for satisfied customers who don’t need a to-go box for leftovers. “We looked at these massive portions that were breaking the bank for typical families. It’s just common sense: everyone can afford a less expensive meal, but only some folks can afford a more expensive meal,” he explains. “People love eating out. We try to make it affordable for friends and families to have a nourishing meal so they can fuel their next adventure.”
When asked about plans for the future, Mason waxes philosophical. “If you build it, they will come. I just have to keep the faith that this little dream will be heard by the people of Southern Oregon. People love our food so far. The more folks who come down, the quicker we will be able to do things like expand into the back room, bring in beer and wine, offer a little outside seating, and expand our hours. It made it all worthwhile when a 100-year-old patron reminisces about Geppeto’s or a family with kids sits down for a healthy and delicious meal.”
www.MasonAshland.com
