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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (May 26, 2005)
£ A Robihion Theatre Producti d Showtindes • May 13-14,^0-21, 27-28 at 8:00pm *T Thursday|i®1ay 19 at 7:30pm , i SundaylMjfy 22 at 2:00pm | Jjtcfbets UO Ticket Office EMU M.iin Floor • 346-4363 Lit Box Office Evenings of* Performance regon Ballroom Dance Glut presents: Q/n s&fiaiv ^Jerona A Formal Masquerade Ball triday, May 27tli Lesson at 7:30, Dancing 8:30-11:30 EMU Ballroom $8 students, $10 community Price includes foxtrot/waltz lessons by Tim Bennet from Portland For more information, call 346-6025 or go to ballroom.uoregon.edu r-T W^liere do you wanna go eat? 1 enwoo Our hollandaise is made from scratch. 2588 Willamette St. 541-087-8201 340 Alder St. 541 087 0355 r ■ Restaurant review Adams Place is the place to be for innovative food, excellent service Restaurant a success on all levels, from the classic interior to the patient staff BY JOSH UIMTEREUR PULSE REPORTER When it comestofine dining,the most dependable part of the experience is usually the food, while the service can be wildly inconsistent no matter how elegantthe restaurant. From the frustrations caused by a rude or disinterested wait staff, to the infuriating experience of paying handsomely for a meal only to be herded out the door by an establish ment more interested in turnover than in creating a lasting experience, too often restaurants get it wrong. But during a recent dinner with my girlfriend at Adam's Place Restaurant in downtown Eugene, I found that rare restaurant that got things right on all levels. Inside the restaurant the space is divided into a dining room and lounge area. The dining room has the classi cal feel of a European inn, complete with an exposed brick fireplace, old fashioned candlestick lights and dark wood beams running across the white walls. The lounge feels more cosmo politan thanks to the jazz music floating in from the neighboring Luna night club, which connects to the restaurant nearthe entrance. Tuxedo-clad prom-goers filled the dining area, while a man sporting a well-groomed mullet, Hawaiian-shirt and shorts, kept things from being too formal. We chose to sit in the lounge area and our waiter brought Tim Bobosky | Photographer Adam Bernstein, the executive chef and owner of Adam's Place, has been in the restaurant business for 30 years. out two small slices ot cucumber with a salmon and shrimp spread for us to sample. Because of my girlfriend's particu larly complicated taste in food, order ing becomes a process involving a series of questions for the wait staff, and our actual order is rarely placed during the server's first two or three visits. But our waiter was agreeable with each visit to ourtable, and at one point when he became tied up with another party, a different waiter stopped by to check on us and an swer another round of questions. When we finally decided on an ap petizer of cambazola fondue, our wait er reassured us that we were not to feel rushed, though I sensed that at our pace the kitchen would close before we decided on a dinner. The appetizer featured creamy German cheese served in a warm bread bowl with garlic croutons on the side. It was delicious, but the richness of the cheese made it more appropri ate for a large group than a couple. The mostly organic menu changes each season, and the late spring, early summer menu we ordered from fea tured entrees like spring-run halibut salmon and several cuts of steak. They also offered a vegetarian trio of polen ta with grilled asparagus; phyllo dough stuffed with crimini mushrooms, garlic and herbs; and seasoned red lentils topped with artisan goat cheese stuffed pequillo peppers and grilled garlic greens. Most of the entrees were in the $20-$25 range. The fillet mignon we decided to split was artistically presented with sweet potatoes and a delicious dark glaze. Even though we shared the dish, the generous cuts of meat were more than enough for the two of us. Despite our snail's pace, we never felt rushed and our attentive server waited until we were finished before ADAM'S PLACE, page 10 Keep MUSIC in your life at the University of Oregon. Do you like music? Broaden your knowledge by taking a music class, or |oin one of more than 20 performing ensembles. School of Music classes and ensembles are for all students, not just music majors Register NOW for fall term! Fall Music Classes Open to All Students I hose with an asterisk (*) satisfy Arts & Letters or Multicultural requirements. • Understanding Music* • Rock History* • Survey of Music History* • Jazz History* • Music in World Cultures* • Class Piano • Class Voice • Tabla Class • Guitar Classes: Classical, Jazz, Blues, Funk Join a Performing Group More than 20 ensembles are open to all students. Auditions and placements are September 21-25 at the School of Music. QUESTIONS? Call 346-1164 or 346-3761. music.uoregon.edu 022411 asuo womens center Director Candidate Presentation Today 12:00-1:OOpm Women's Center Lounge Suite 3, EMU Lunch Provided Please join the Women’s Center in welcoming our second Director candidate Pamela Shepherd Pamela will present to students on her vision for the Women’s Center. The presentation will be followed by a Q/A session. For more information, call 346-409S
