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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Jan. 22, 2004)
CHOW! WINTER 2004 PARK STREET CAFÉ See Cafés ZELAYA RESTAURANT & WINE BAR 839 Lincoln St. 349-9181. Set in a historic home with a charming courtyard, Zelaya features western Mediterranean cuisine using seasonal, local organic ingredients. Local fish, lamb and beef. Vegetarian options and daily specials. Extensive wine menu. Reservations recommended. Some OG/LG. Wheelchair accessible. Winter hours: 5:30-9:30 pm W, Th & Su, 5:30- 10:30 pm F & Sa. V/MC. $$$-$$. Mexican BURRITO AMIGOS 1295 Hwy. 99 N. 461-8880. 2445 Hilyard. 868-1528. Drive-Thrus: 42nd & Main, Spfd. 746-7279. 1333 W. 6th Ave. 338-9190. 1600-2 Coburg Rd. 868-0908 Serving breakfast, lunch, dinner: Breakfast burritos, specializing in burri- Chef Tom Kelsey and owner Marty Tremaine of Jake's Place. tos (meat or vegetarian), tacos, taco salad, chili verde, tostadas, quesadillas, many vegetarian items. Speedy ser- vice. Take-out. Wheelchair accessible at Hilyard location. 6:30 am-9 pm M-Sa, 8:30 am-8 pm Su. MC/V/AE/D. $. 5Best Burrito, Second Place 5Best Cheap Eats, Second Place BURRITO BOY TAQUERIA 943 River Rd. 689-7970. 30 W. 10th Ave. 344-5856. 510 E. Broadway. 344-8070. 2511 W. 11th Ave. 338-4219. Serving breakfast, lunch, dinner: Breakfast burritos, burritos, tacos, carne asada, carnitas, chile verde lengua, vegetarian entrees, Mexican waters. Take-out. LG. River Road: 7 am- 9 pm, daily. 10th Ave: 7 am-5 pm daily. Broadway: 7 am-11 pm daily. 11th Ave: 7 am-10 pm daily. No checks. $. 5Best Burrito 5Best Cheap Eats CHAPALA MEXICAN RESTAURANT 68 W. 29th St. 683-5458. Oakway Center. 424-6113. Serving lunch, dinner: Fajitas and Mexican favorites, full vegetarian menu, salads. Wine, beer, full bar. Reservations for 6+. Live music Th and Sa at 29th St. Take-out. 29th: 11 am-10 pm Sa-Th, 11 am-11 pm F. Oakway, 11 am- 10 pm M-Th, 11 am-10:30 F & Sa, 11 am-10 pm Su. MC/V. $-$$. 5Best Mexican, Third Place CILANTRO 5th St. Market Food Court. 687-0579. Fresh, made-to-order Mexican food. Your choice of quality marinated meats and vegetables. Create your own giant burrito, taco or fresh salad, made right in front of you. Add to your creation one of our fresh salsas and guacamole made daily. 11 am-7 pm M-Sa, 11 am-6 pm Su. No cards. $. DON JUAN’S FAMILY MEXICAN RESTAURANT 2650 River Rd. 689-5821. Fax 461-2757. Serving lunch, dinner: Guadalajara- style cooking, chicken carnitas, chile Colorado and verde, vegetarian entrees. Wine, beer, full bar. Banquet facilities. Take-out. LG. Wheelchair accessible. 11 am-10 pm M-Th, 11 am- 10:30 pm F-Sa. MC/V/DC/AE. $-$$. EL TORITO RESTAURANT DOS AGUILAS TAQUERIA Serving lunch, dinner, Sunday brunch: Many different regions of Mexican cooking, monthly chef specials, vege- tarian entrees, salads and desserts. Catering available. Wine, beer, micro- brews, full bar. Take-out. 11 am-10 pm M- Th, 11 am-12 am F, 11 am-12 am Sa, 10 am- 11 pm Su. All major credit cards. $$. 520 Adams St. 684-4404. Serving lunch and dinner, take-out, daily specials. 10 am-6 pm daily. Some cards. $-$$. EL CHARRO 495 Harlow Rd. 726-2110. Serving chicken fajitas, chile rellenos, tamales, tostadas, carne asada, nachos, seafood, vegetarian entrees and more. Full bar. Take-out. 11 am-9 pm M-Th, 11 am-10 pm F & Sa, 11:30 am-9 pm Su. MC/V/DC/D. $$. EL KIOSCO RESTAURANT 65-Q Division St. 689-5688. 1909 South A St., Springfield. 741-2005. Serving lunch, dinner: Southern California-style Mexican cooking, que- sadilla suprema, vegetarian entrees, no lard or MSG. Wine, beer, full bar. Delivery to Danebo, Coburg, River Road. Catering available to businesses and parties. Take-out. 11 am-9 pm M-Th, 11 am-10 pm F, noon-10 pm Sa, noon-9 pm Su. MC/V. $$. 1003 Valley River Way. 683-7294. JALISCO MEXICAN RESTAURANT 3095 W. 11th Ave. 485-8636. Serving lunch, dinner: Mexican cook- ing, some vegetarian entrees. Friendly staff. Wine, beer, mixed drinks. Fast ser- vice with a smile. Reservations for 6+. Banquet room. Take-out. LG. 11 am-10 pm daily. MC/V/D. $$. LAS MORENAS 585 River Road. 463-1389. Serving authentic Mexican food, lunch and dinner. 10 am to 8 pm daily. No cards. $. LOS CAMPEONES 1537 Mohawk Blvd., Springfield. 747-6024. SAUCE: 4 oz. fish stock (canned is OK, but Chef Tom Kelsey made his own by bringing to a boil halibut bones and prawn shells in enough water to cover then simmering for 15 minutes, skimming and strain- ing) 1 c. heavy cream White pepper to taste ENTRÉE: 5 sheets of phyllo dough cut to about 4 by 6 inches (half the size of full sheet) melted butter 6 1/2 oz. seafood of choice (for this dish, Kelsey used scallops, shrimp, chunks of salmon and halibut marinated in dill, garlic and lemon juice to taste) TODD COOPER LOS DOS AMIGOS HACIENDA 4730 Village Plaza Loop. 686-8455. Serving lunch and dinner. 11 am-10 pm Su-Th, 11 am-11 pm F & Sa. V/MC. LOS GROUCHOS 100 E. Broadway. 484-1747. LOS JARRITOS RESTAURANT 764 Blair Blvd. 344-0650. Serving lunch and dinner: Chicken, beef, pork, vegetarian and seafood entrees. All made with homemade sauces and spices. Salvadoran special- ties. Wine, beer, Margaritas and a big selection of tequilas. Take-out, reserva- tion request for 6 +. Specials every day. LG. 11 am-9 pm M-Sa, 3:30-9 pm Su. MC/V/AE/DC. $-$$. 5Best Mexican, Second Place Jake's Place’s Frutte del Mare (Seafood in phyllo w/Sauce Veronique) This recipe is for a single restaurant serving. Multiply measure- ments as needed for your own use. 16 JANUARY 22, 2004 CHOW! Serving lunch, dinner: Camarones al ajo, steak, chicken, pork and seafood (prawns, scallops, crab). Salads, vege- tarian entrees. Wine, beer, Mexican imports, full bar. Dancing 10 pm-2 am Sa. Take-out. LG. 11 am-9 pm M-Th, 11 am-10 pm F-Sa, 12-9 pm Su. MC/V/AE. $$. Place fish stock in saute pan over medium heat and simmer until reduced by two-thirds. As that is working, assemble entrée: Place first sheet of phyllo dough on a clean work surface so that long end faces you. Brush edges with butter. Lay second sheet over first, rotating short ends around slightly. Brush edges with butter. Continue with all five sheets, rotating each until you have a pinwheel shape with a plain, unbuttered center. Gather seafood mixture and gently squeeze lemon juice out. Place mixture in center of phyllo pinwheel and gather buttered edges of dough up around seafood, pinching gently so that edges form a flower shape. Place on baking sheet and bake for 30 minutes at 375°, or until the seafood reaches 145° when measured with a meat thermometer. A few minutes before entrée is finished baking, complete sauce: Add heavy cream to reduced stock. Raise mixture to a gentle boil and allow to reduce and thicken about 5 minutes. Add white pepper. To serve, spoon sauce onto plate and place phyllo entrée in sauce. Garnish with red pepper confetti and a sprig of spring onion. www.eugeneweekly.com
