There are no pre-packaged shortcuts used in the cooking at Ma Mosa's restaurant in Grants Pass, where all dishes are made from scratch with fresh, local ingredients.
"Our eggs are delivered daily from a local, organic egg farm," says Carrie Catterall, the co-owner and chef of the restaurant. "The eggs are so fresh, sometimes they are still warm."
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Those eggs become part of Ma Mosa's healthy breakfast offerings such as huevos rancheros, a popular favorite. Another customer favorite is the corned beef hash and a sandwich called 'Simply Delicious,' made with arugula, tomatoes and Havarti cheese. Catterall says they also bake their own biscuits, hoagies and English muffins on site.
"We always have really good greens and veggies on hand, so if customers don't see what they want, we can make it," Catterall says. "For example, instead of biscuits and gravy, we can do wilted chard to replace the gravy. We have vegan and vegetarian substitutions and some gluten-free options."
The restaurant serves breakfast all day from 7 a.m. to 2 p.m. weekdays and 8 a.m. to 3 p.m. on weekends. Located at 18 NW E St. inside a historic building, Ma Mosa's strives to provide whole foods grown locally.