Sub Rosa, the virtual restaurant is located at an IP address in cyberspace. You can download recipes and listen to music or order a t-shirt but that's about it. We're more a state-of-mind than an actual place to eat. This is just for fun you know.

Signals eminate from in a 1920's cottage that was once the primary homestead of a 90 acre walnut and plum orchard in rural Yamhill County. Nowdays the Red Hills of Dundee are covered with grape vines and hazelnut orchards.

The soul of Sub Rosa resides in the old stucco caretakers residence. Alas, you can't get a meal served here, but we do have plenty of chutzpah. If nothing else take a listen to music we're enjoying this week.

Sub Rosa
sub-rosa at comcast dot net

What's new:

Salmon Tartare appetizer - Pair this with a Tarragon vodka cocktail.

This Hazelnut Zabaione semi freddo will whisk you away to Italy

Wild game entreés - venison, elk, duck

Curried nuts

Clothing optional policy and nude barbeque

Sub Rosa Spirits - vodkas using fresh organic herbs and rare spices

New recipes galore

While the 'restaurant' is but a waystop on the cybernetic highway, our distillery is the real deal. Here's what people are saying about us:

Sub Rosa Spirits:

"Since the bottles say that they are vodka, I guess I've got to believe it, but I'd want to give these spirits a different classification altogether, as they are that unique." Jamie Boudreau, cocktail whisperer in Seattle

"It is delightfully spicy and complex with that unmistakable smell of fresh tarragon and hints of the fennel and mint, combined with herbaceous and floral notes, with a hint of musk. This is an unusual and compelling infused vodka, unlike any you may have tried before. It is actually in a class by itself, more grown up, refined, and savory, not sweet." Slashfoods on Sub Rosa Tarragon vodka

"The taste is bright and bold with the spices dancing along your tongue. Cumin, coriander, the two cousins galangal and ginger, black pepper and hot cayenne pepper showing bare hints and floral notes from the saffron. In some ways this is like a gin, taken to the extreme, but with none of gins sharp notes, instead replacing them wit warm and dusky ones." Slashfoods on Sub Rosa Saffron vodka

Botanically infused libations naturally spice up cocktail hour - Portland Tribune - April 4, 2008

Sub Rosa vodkas quietly making their mark - Albany, New York Times Union - William Dowd on Spirits - February 14, 2008

We appeared in the February 2009 edition of the ultra luxury magazine, The Robb Report.