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.
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