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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Jan. 22, 2004)
CHOW! WINTER 2004 sesame seeds, and I nibbled on these till the soup cooled enough to dig into. This would be a good place to say that Toshi’s fresh, homemade noodles are a world apart from ramen as I knew it before. The noodles are short, squiggly and have a toothsome spring to them. They are wonderful, delicious, lovely. With the warming miso broth, this is the kind of comfort food that leaves you feeling com- forted on levels far beyond the physical. 1520 Pearl St. 683-7833. Lunch: 11 am-3 pm M-Sa, Dinner: 5-9 pm M-Sa. Closed every third Sa of the month. nuggets of black pepper, artichoke hearts and impeccably fresh greens. The pasta choices cover the spectrum. Ziti, lasagna of the day, spaghetti, gnocchi … I enjoyed the Penne Ai Quattro Formaggi, the noodles set into a lake of del- icate, gorgonzola-infused cream sauce. The Linguine alla Genovese with pesto drenched pasta garnished with savory mushrooms and bell peppers was phenomenal. Pasta is as pasta does, but don’t forget to leave room for coffee and delicate cook- ies afterward, or perhaps even a cannoli or tiramisu. 686 E. 13th Ave. 485-4552. 11 am-10 pm M-Sa. NAPOLI: European Interpretations N apoli has been around long enough to know all about pasta, and in the kitchen here the secret’s in the sauces. Napoli rolls and stuffs its own lovely Butternut Squash Raviolis, and in fact, is an unsung hero for homemade ingredients in Eugene — from its Insalata Mista dressing to the lovely bakery goods to its traditional Italian sausages, meat- balls and sauces. Don’t think that the place is totally top drawer, though. It is a great place to dress down and bring kids: com- fortable and unpretentious. The menu focuses mainly on calzones, pizzas, pasta dishes and salads, but now also includes a low-carb insert. My meal began with garlic cheese focaccia, fresh and light, and a lovely salad. There are several choices, but I like the Mist Salad with its roasted red peppers, generous The scene at Café Lucky Noodle. EAT WELL… CAFÉ LUCKY NOODLE: It all Comes Together Again T he brilliant concept behind Lucky Noodle is to bring the East and West together in the common terri- tory of noodles. So although the first things that come to mind at Lucky Noodle are the exotic drinks and hyper-social atmosphere, as a noodle heaven this cafe deserves mention. All the pastas served here are fresh, handmade and cooked to perfection. The selections include Asian noodle favorites like Phad Thai, nice peanut sauces and stir fries, and Italian classics as well: Spaghetti and Meatballs, Pesto al Ceppo and more. Bridging the cuisines of two worlds in an ambitious endeavor, and sometimes inconsistency in quality and portion size results. The atmosphere is shiny and designed to impress. The wait- ers tend to be perfectly coifed, young, beautiful and distant. And don’t miss the sandwiches — with the texture and flavor of the panini bread contrasting well with the warm, tender, cheesy fillings — or the gelato, made in house in half a dozen flavors. The richness and flavor are wonderful, and the thick creamy consistency is very satisfying. It makes Lucky Noodle a nice stop after shopping at the Fifth Street Market or even walking along the river. 207 E. 5th Ave. 484-4777. 8 am-mid- night Su-W, 8 am-1 am Th-Sa. ew LIVE WELL… BE WELL… • “Healthy Gourmet” Workshops • Personal Chef Services • “Food As Aphrodisiac” Playshops • Kitchen & Pantry Transformation • 12-Day Vegan Culinary Arts Program • “Flutes and Roots” Dinners • Professional/Chef-to-Chef Consulting Call Chef Al to begin your culinary adventure! 541.686.8443 • chefal@chefal.org • www.chefal.org Institute for Culinary Awakening… where healthy meets gourmet! COME AND TASTE Introducing two new ways to THE DIFFERENCE enjoy our fabulous food… Red Agave’s Sunday brunch 9am-1pm and our new in-home catering service. For information call Red Agave at 541.683.2206 Chao Pra Ya The Best Thai Cuisine 5BEST NEW RESTAURANT 5BEST SOUTHEAST ASIAN 5BEST TAKE OUT 2 6 L u n c h S p e c i a l s • Lunch & Dinner, Dine In or Take Out H u g e V e g e t a r i a n S e l e c t i o n s • Family Owned & Operated. RED AGAVE 454 Willamette St. Eugene, OR • 541-683-2206 10 JANUARY 22, 2004 CHOW! 580 Adams St., Eugene (across from Red Apple) • 344-1706 MON-FRI Lunch: 11am-3pm, Dinner: 4:30-9pm • SAT-SUN 12-9pm For Delivery Call Pony Express 485-2090 www.eugeneweekly.com
