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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (May 22, 2003)
SERVING DELICIOUS NEW YORK PIZZA -BY THE SLICE AND BY THE WHOLE PIZZA PIE- BY MARINA TAYLOR McDonald’s McSalad Shaker 11:30AM-MIDNIGHT MON-SAT ★ 3:30PM-MIDNIGHT SUNDAY $ 2.00 OFF COUPONS GOOD UNTIL JUNE 5, 2003 ANY 18” LARGE OR 16” MEDIUM PIZZA PLUS 2 FREE 20oz. SODAS 686-9598 10¢ OFF PLUS A SLICE ® 1 FREE 12 OZ. SODA 1211 ALDER ON CAMPUS NEXT TO SACRED HEART HOSPITAL T a st y T h ai K it c he n T r a d i ti o na l S p ec i a ls Walk the Wok by Owner and Chef Pismai LUNCH SPECIALS News and mini-reviews of local eateries. $2.95 - $7.50 THREE FORKS FLAMING WOK •Vegetarian Menu •Dine In or Take Out 11 am - 9:30 pm Mon - Fri 4 pm - 9:30 pm Sat 12 pm - 9:30 pm Sun 80 E. 29th & Willamette 302-6444 W il l am e tt e • E u g e ne OR Downtown, corner of Willamette and Broadway. Keeping track of food carts can be tricky. They spring up like daisies on a sunny day, and some are gone as quickly when the weather gets cloudy. Luckily for me, the owner of downtown’s latest food cart hap- pens to be right along my regular route, on the corner of Willamette and Broadway, and it’s open on a regular basis. phoric properties, with a cautionary note from the FDA on liver damage if taken in ex- cess. Every Wednesday at 6:30 pm, Goloka holds a kava brewing ceremony, which is a great time to ask any questions. The restaurant recently changed man- agers and added a Saturday brunch to its reg- ular menu. The delicious crisp whole-grain waffles with maple syrup are recommended, and the salad I tried was rich in color and tex- ture, fresh and juicy, and came with a creamy, Jeremy Copperman, owner and chef, is a chatty UO student with a flair for sauté and apparently no need for sleep. Jeremy Copperman, owner and chef, is a chatty UO student with a flair for sauté and apparently no need for sleep. Rain and shine he mans his shop next to the ever-popular Carte de Frisco, serving stir fried rice with ei- ther marinated tofu or pork. Ordering a meal there is all about choices. How spicy? He varies the servings of jalapeño, garlic and ginger to taste. Veggies? There are carrots, shitake mushrooms, onions and more. The garnishes really make the dish shine: I had caramelized slivered almonds, fresh diced green onions and black sesame seeds. The heaping plate smelled wonderful, was full of flavor and way, way too big to eat alone. It’s a lot of food for your dollar, and has a good fla- vor. Toward the end of my plate I started to feel a little heavy, and the texture was greasier as the dish cooled. Serving smaller portions, or sharing with a friend would go a long way to turning this one-trick-pony food cart into a per- fect downtown lunch stop. 11 am-2 pm Tu-F. $. PLANET GOLOKA 679 Lincoln St. 465-4555 This interesting little spot is a prime ex- ample of Eugene-style nodal development: Hooker’s Sports Cards shop, High Priestess Piercing, Planet Goloka and Hunky Dory Pipe & Tobacco on one corner: all your basic needs met within easy walking distance. Planet Goloka is more than just a restau- rant. It is a kava bar, a spiritual center, a bou- tique and a bookstore, as well. Kava is the root of a pepper plant variety native to Fiji, at- tributed with relaxing, stimulating and eu- 28 MAY 22, 2003 almost perfume-flavored almond dressing. Like the every-day menu, the selections are simple and the dishes uncomplicated. The food is healthy, fresh and unadorned. It is all organic, and all blessed at the altar near the door before being prepared. Keep an eye out for the Northwest Coalition for Alternatives to Pesticides (NCAP) benefit brunch, Sunday, June 1st from 10 am to 4 pm. Call 465-4555 for reser- vations. Noon-8 pm M-Th, noon-9 pm F, brunch 10 am-4 pm Sa. $. LEFTOVERS: Tarasco’s, on the corner of Fourth and Blair in Eugene, with locations in Albany and Corvallis, is taking the brave step down the stairs into the old Rumba Room spot on the corner of Broadway and Oak as a second Eugene location — another location to try their fabulous salsas and healthy Oregon- Mex style cuisine. If you’re looking for a healthy start to your summer, an EcoRaw Retreat begins June 6. The three-day retreat is held at the off- the-grid forest farm of Rob and Anna Miller, and is a perfect setting for learning to live lightly and eat well. For information and to register, call (718) 707-1405 and leave a mes- sage for Rob Miller, or visit www.rawfood- vacations.com Marché’s adventure de cuisine takes din- ers to France’s Rhone Valley this month. The meal is held May 28 at Marché, beginning at 5:30 pm. Call 342-3612 for menu informa- tion and reservations. ew
