RAM Restaurant Group Opens 34th Location


The RAM Restaurant and Brewery, known for sporting great food and frosty handcrafted beers, opened its fourth Oregon location in Medford at 165 Rossanley Drive on December 12. In 1972 the doors opened at the first RAM Pub in Salem. This “Deluxe Tavern” was the birth of an iconic Oregon restaurant brand that includes other locations in Wilsonville, Clackamas and now Medford. The RAM, owned by The RAM Restaurant Group, is a second-generation, employee-owned company, founded in 1971 in Lakewood, Washington. Led by brothers Jeff and Dave Iverson, The RAM is known for its legendary hospitality and for creating lifetime memories.

Jeff Iverson, president of The RAM Restaurant Group, says, “Though our location in Medford is new to the area, we have many longtime guests living in southern Oregon who have enjoyed our Salem and Portland area restaurants for many years.” Iverson added, “Our Northgate Marketplace location is the best spot in town. We are honored to be welcomed into the community and excited to tap our craft beers and present our amazing menu.”

The Medford RAM sits impressively on Rossanley Drive inside the Northgate Marketplace. With an occupancy of 273 guests, the 7245 square-foot building features the restaurant, lounge, and brewery in addition to a spacious, partially covered heated patio complete with big-screen TV’s. Jeff Iverson says, “In front of our restaurant is a large outdoor fireplace where friends will be able to gather for laughs and good conversation. Inside The RAM they will enjoy a great meal and a frosty, tasty beer.”

The RAM Brewery features an impressive brewing system. Dave Iverson says, “We have a nice setup that features a 10 BBL JVNW system. There are five fermenters and ten serving tanks. The serving tanks are sharp and add a nice touch to the overall look and feel of the building.”  Jeff Iverson adds, “Beer is fun and great beer is really fun!  RAM beer is award-winning and enjoyable to drink.  We have all your favorites, and we always have a multitude of our brewer’s freshest creations brewed right in front of our guest’s eyes!”

To perfect service and presentation, The RAM partnered with the Maslow Project, a local nonprofit, which serves homeless youth and families, to host invitation-only pre-opening lunches and dinners. Guests brought nonperishable food items and made a monetary donation to help the local organization. “Our team’s hospitality is well-known in the communities we serve. We were excited to fine tune our preparation and hospitality during these events,” says store leader Tommy Simmons. He continued, “It gave us a chance to get familiar with the restaurant menu and to meet our new guests. It was exciting to see the restaurant come to life.”

When it comes to menu selections, sourcing is of the utmost importance to The RAM. The restaurant presents never-frozen, USDA certified grass-fed beef, cage-free chicken selections, and locally-sourced ingredients to enhance the made-from-scratch dining experience. Simmons adds, “Our chefs cook with our award-winning beers. We create delicious beer-infused menu selections as well that you can’t get anywhere else, such as the Buttface Amber Ale Chicken Sandwich, Big Porter Blue Burger, Hefeweizen Beer Battered Fish and Chips and Big Red’s IPA Baby Back Ribs.”

Passionate and talented RAM Brewers create award-winning, “drinkable” beers. Their efforts have garnered over 100 medals from numerous high-end beer competitions. At the Medford RAM guests will discover their favorite beer from the 14 selections on tap. Dave Iverson, COO, adds, “Our Hometown Blonde Ale recipe which is a favorite on our taps recently won a gold medal at a very prestigious competition in Denver, CO. We are proud to present our award-winning beers along with variety of our brewer’s seasonal selections.” Noted southern Oregon brewer Scott Sulsbury joins The RAM team in Medford and brings his 23 years of experience to the new location’s onsite brewery.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.