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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Aug. 28, 2003)
BY MARINA TAYLOR Famished in Florence Los Compadres has what you need. Los Compadres Taqueria Leftovers: 397 Highway 101, Florence. (541) 997-1647 The restaurant industry is always inclined toward melodrama, but this summer has been even more melodramatic here in Eugene. Love, hate, musical chairs, betrayal and evic- tion make up our story line, and small busi- nesses come and go with disturbing quick- ness. Hilda’s was trucking along nicely enough, save the occasional minor clashes with landlords Jill and Gary Katz of Humble Bagel, when Hilda’s friend and employee/chef Mark Zolun offered to buy her out. In a perfect world, she’d be like Poppi Cottam of Poppi’s Anatolia, selling her recipes and image to a community that loves her, and getting a well deserved break — hav- ing her cake and eating it too, so to speak. However, Zolun’s offer apparently came in much lower than hoped for, and now Hilda’s out on the street and Zolun has her lease. Replacing Hilda’s tapas bar and South American cuisine is the new restaurant Iraila — a Mediterranean restaurant with Greek, Italian, Moroccan and Egyptian dishes. A Eugene favorite for drawn-out, laid- back late breakfasts, French Horn café and bakery in the L&L Market disappeared in a flash. We hear unpleasant landlord relations and negative reviews (both in the Guard and W Novella Café Espresso Coffee Granitas Bagels Pastries Teas A percentage of all sales is shared with the Eugene Public Library 100 W. 10th Ave. Located inside the Eugene Public Library Entry Garden. Open Daily • Weekdays Open at 7AM • 683-7070 Fisherman’s Market Fantastic Seafood Entrées Entrées change weekly. Fresh U-Bake Sea food Fresh Crab Dinner $11.95 Good Inexpensive Wine Variety of Microbrews Orders to go: 484-CRAB 7th & Blair • Open 11-8 Mon.-Sun. RED BARN N AT U R A L G R O C E RY E S T. 1 9 8 2 Whole foods, for whole people . . . Fresh from the farm to you! organically grown produce • organic beer & wine organic bulk foods • vitamins & supplements organic herbs & spices • special orders / case discounts natural body care products LOCALLY OWNED & OPERATED 4 TH & BLAIR • 342-7503 • M-Sa. 8 AM -10 PM • Su. 10 AM -9 PM 26 AUGUST 28, 2003 hen you’re playing on the coast and you want some hot, cheesy, delicious Mexican food, but don’t know who to trust, trust me and head for Los Compadres. Though located right on Highway 101, just a block before you turn into Old Town Florence, it’s tucked inside such a cozy, small building that in the blink of an eye you’ll miss it. Owner José, who greets all incomers and serves them himself, is friendly and attentive; you won’t wait long, and you’ll get just what you want. Open seven days a week, you’ll find breakfast dishes with fresh eggs, chorizo, ham, potatoes and chilies. Soups, tortas (Mexican sandwiches), tostadas, burritos, nachos and tacos will en- sure you never leave hungry, no matter the time of day. House specials featuring crab, shrimp, prawns, and fish are available, as well as pork, skirt steak, chicken and lengua. We were drawn to the bean and beef tosta- dos and enchilada combo platters. Our cheese quesadilla covered the whole plate. We asked for guacamole, which was fresh, unprocessed and flavorful. Our plates were heaping with crispy tostadas smothered in lettuce, cheese and tomatoes, mouthwatering beans and rice, and plump, gooey enchiladas. Dessert had to Our plates were heaping with crispy tostadas smothered in lettuce, cheese and tomatoes, mouthwatering beans and rice, and plump, gooey enchiladas. be the peach chimichangas, served with rich caramel sauce, freshly whipped cream and velvety vanilla ice cream. For three hungry people with drinks (margarita, beer, soda) our bill didn’t top $30. When in Florence — for- get Moe’s — let it be Los Compadres. 11 am-9 pm daily. $-$$. — Vanessa Salvia by word of mouth) contributed to the fiasco, and now the question is: What will fill that void? Serrano’s expanding? Mucho Gusto probably won’t fit, but I hear interest was reg- istered. I’d love to see Holy Cow find a new off-campus home, or Hilda’s, but testing the waters might be a gamble in that spot.
