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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Aug. 30, 2012)
AQUILA & PRISCILLA’S 1843 Pioneer Pkwy. East, Springfield. 744-1700. www.aquilaandpriscillas.com Serving breakfast, lunch, dinner. Upscale atmo- sphere with quick cuisine: hot pastas, sandwiches, gourmet soups, garden fresh salads. Vegetarian entrées. Full espresso bar and baked goods. Fireplace and comfy seating, meeting room, free wireless internet. 7 am-8 pm M-F, 8 am-8 pm Sa. MC/V. $. BARRY’S ESPRESSO BAKERY & DELI 2805 Oak St. 343-6444. 804 E. 12th Ave. 343-1141. Serving Jewish & N.Y. bakery style food: challah, rye, bialys, knish, cheesecake, black & whites, matzo ball soup, Hungarian mushroom, creamy tomato and many others. Deli sandwich- es, quiche, the breakfast sandwich, breakfast sweets, all day treats, all made in-house. Serving organic coffee and espresso. Wheelchair accessi- ble. Oak St. hours: 6:30 am-6 pm M-Sa, 7:30 am-5 pm Su. Campus hours: 7 am-midnight M-F, 11 am- midnight Sa, 10:30 am-6 pm Su. Some cards. $. BIER STEIN, THE 345 E. 11th Ave. 485-2437. Serving lunch and dinner: Soup, salads, sandwich- es, grilled panini and appetizers. Vegetarian entrées. Try one of more than 1,000 bottles of beer or one of ten beers on draft. Selected Oregon wines also available. 11 am-11 pm M-Sa, 4 pm-11 pm Su. MC/V. $-$$. BIG TOWN HERO 1810 Willamette St. 345-3838. 3215-A W. 11th Ave. Hot and cold sandwiches made on handmade white, wheat and onion bread. Soup, salad and panini sandwiches. Specializing in office party events. 10 am-8 pm M-F, 11 am-7 pm Sa & Su. V/MC/AE. $. BROADWAY, THE See American CAPELLA MARKET DELI 25th & Willamette. 345-1014. www.capellamarket.com Made-to-order sandwiches, espresso drinks, teas and organic juices. Fresh daily vegetarian and meat- based entrées, sides, appetizers and soups. Call to order box lunches, party trays and kitchen-made food for small and large events. Take-out. Limited seating. Some OG/LG. Wheelchair accessible. 8 am-10 pm daily. MC/V/AE/D. $-$$. CONTINENTAL DELICATESSEN 1133 Willamette St. 344-7002. Serving breakfast, lunch: Continental breakfast: Scones, breakfast burritos, omelettes, bagels. Lunch: Variety deli and specialty sandwiches, fresh soups and chowders, chili, salads, vegetarian dishes. Fresh-baked bread and pastries. Espresso drinks. Free ice cream with lunch. Neighborhood delivery. Take-out. 7:30 am-5 pm M-F. No cards. $. CORNUCOPIA See Cafés DAILY BAGEL 4770 Village Plaza Loop. 431-5700. www.daily-bagel.com Serving breakfast, brunch and lunch: Bagels, breakfast and deli sandwiches, pastries and des- serts. Smoothies, vegetarian entrées, salads, soups, gourmet coffee. Wheelchair accessible. 6 am-4:30 pm M-F, 7 am-4 pm Sa, 8 am-3 pm Su. All major cards. $. FRENCH KISS CAFE See American JAZZIE’S DELI 1869 Pioneer Pkwy. East, Springfield. 747-8090. Serving lunch and dinner: Deli sandwiches, Umpqua ice cream, espresso, Godzilla sandwich- es, lunch boxes and vegetarian entrées. Beer. Take-out. 7 am-11 pm M-F, 8 am-11 pm Sa, 9 am-9 pm Su. MC/V/D. $. JIFFY MARKET WINE & DELI 3443 Hilyard St. 342-4552. Serving breakfast, lunch and dinner: Sandwiches, soups, salads, hamburgers, fish and chips, burritos. Handmade soups, draft beer, wine by the glass. Self-serve. Take-out. Smoking on the deck. 42” plasma TV. Some OG/LG. Wheelchair accessible. 8 am-9 pm M-F, 8:30 am-9 pm Sa, 8:30 am-5 pm Su. MC/V. $-$$. JIMMY JOHN’S GOURMET BANGKOK GRILL 495 7th Ave. 505-9079 3336 Gateway, Spfd. 747-2000 jimmyjohns.com Subs and club sandwiches served on choice of fresh-baked French bread or 7-grain wheat, delivery. 10 am-10 pm M-Su. D/V/MC. $. Saturday Market, 8th & Oak. 686-8885. www.eugenesaturdaymarket.org Serving pad thai, pork on a stick, vegetarian entrées. 10 am-5 pm Sa. $. hours. BBQ KING MARCHE PROVISIONS See Barbecue See Bakeries BIG RED CART, THE NEW DAWN Kesey Plaza, Broadway & Willamette. Serving English cuisine and New York and Chicago-style street food: bangers and mash, pea salad, beef brisket. 11 am-3 pm M-F plus some evening and event hours. 868 W. Park St. 485-0092 Dedicated gluten-free café serving a variety of lunch options and an assortment of baked goods. Also features a salad bar. 8 am-5 pm M-F. 11 am- 3pm Sa-Su. MC/D/V. $$. OF GRAPE AND GRAIN, THE DELI 160 Oakway Rd. 344-9463. Serving breakfast, lunch: Pastries, espresso, sand- wiches, soups, salads. Wine & beer. Catering, take-out and delivery also available. Wheelchair accessible. M-Sa 9 am-5 pm, Noon-4:30 pm Su. MC/V/AE. $. BLAZING CHEF, THE River Road & Chambers. 221-0129. Saturday Market, 8th & Oak, through Nov. 13. 686- 8885. www.eugenesaturdaymarket.org Fish and chips, salads, coffee, sandwiches. Saturday Market: 10 am-5 pm Sa. River Road: 7 am-7 pm M-F, 8 am-7 pm Sa & Su. MC/V. $-$$. PITA PIT BLISS CART 1087 Willamette St. 485-5595. Serving lunch and dinner: Pitas stuffed with falafel, steak, gyros, turkey, chicken and a variety of other selections. Choose your own toppings and sauce. Delivery. 11 am-3 am M-W, 11 am-4 am Th-Sa, noon- 2 am Su. No checks. $. Roaming in summer. 345-0020 ext. 303. A pedal-powered ice cream cart selling Luna & Larry’s Coconut Bliss, a locally made, vegan ice cream. Organic, fair trade, gluten-, soy- and dairy- free Bliss bars and ice cream sandwiches. Cash only. $. QUIZNOS SUBS BURGERS ON THE RUN 207 Coburg Rd. 431-0905. 801 E. 13th Ave. 338-7098. 864 Beltline Rd., Springfield. 744-2998. 2155 Olympic St., Springfield. 393-0030. 5810 Main St., Springfield. 736-0506. Quiznos’ chef-inspired recipes are created using artisan breads, signature sauces, freshly sliced meats and fresh vegetables. Delivery now avail- able: $8 minimum with $2 delivery fee. Order online at www.quiznos.com or call your neighborhood location. LG. Wheelchair accessible. 10 am-9 pm M-Sa, 11 am-8 pm Su. All major cards. $. 159 Madison St. 541-520-4826 burgersontherun.com Fifties-themed state-of-the-art mobile diner serving hamburgers and combo meals, made fresh. Also features veggie burgers, soy burgers and chicken sandwiches . 11 am-4:30 pm M-F. V/MC/D. $. RED BARN NATURAL DELI 357 Van Buren St. 342-7503. Fresh hot soups and daily hot entrée special. Made to order and grab & go sandwiches featuring Dave’s Killer Bread. Baked goods, salads, locally made Julie’s Organic Ice Cream and Luna & Larry’s Original Coconut Bliss by the scoop, shake or sundae. Raw juices and nut nectars, organic coffee and tea bar. Vegan options available. Some OG/LG. 8 am-7 pm All major cards. $. SUNDANCE NATURAL FOODS 748 E. 24th Ave. 343-9142. Vegetarian (mainly vegan) organic buffet: Salad bar, prepared salads, raw food dishes, hot entrées, soups and chili. Also whole grain organic cookies, cakes and other treats, with wheat- and gluten-free options. Organic coffee and tea. OG/LG. Wheelchair accessible. 7 am-11 pm daily. All major cards. $. WICH HOUSE, THE 840 Willamette St. 434-9424. Sandwiches, soups and salads. Homemade breads, home-cooked lunch meats and soups made from scratch. Beer on tap and wine. Vegetarian entrées. Some OG/LG. 10:30 am-6 pm M-Sa. MC/V. $-$$. Food Carts AFGHANI CUISINE Saturday Market, 8th & Oak. 686-8885. www.eugenesaturdaymarket.org Serving shishkabobs, quabili, pilaf, bolani. 10 am-5 pm Sa. $. ALBEE’S N.Y. DOGS Olive & Broadway. 344-0010. Quarter-pound all-beef franks ($4) in hoagie rolls. Toppings — as many as you want — include sauer- kraut, sweet and dill relish, jalapeños, shredded cheddar, onions and bacon bits. Cans of soda, bags of chips. 9 pm-3 am W-Sa. No cards. $. ALEXANDER’S GREAT FALAFEL 13th and Kincaid. Serving lunch: Falafel, hummus, tabouli, vegan and kosher entrées. Free lemonade with all food orders. Some OG. 11 am-4 pm M-F. $. CART DE FRISCO Oakway Center. UO Bookstore. Serving lunch: Charbroiled Frisco chicken sand- wich, salad, Thai noodles or skewer with home- made sauces and seasoning. A Eugene original recipe. Oakway Center: 11 am-3 pm M-Sa. Campus: 11 am-3 pm M-F. No cards. $. ★ Best Food Cart CARTE BLANCHE SOUP CART & CATERERS E. 14th Ave. & Kincaid, PLC, UO. 554-9088. Kesey Plaza, Broadway & Willamette. www.cbsoup.com Offering more than 80 varieties of soup, serving four varieties every day. From three cheese tomato to Bangkok sweet potato, Carte Blanche specializ- es in both the unique and the traditional. Also offering baguette sandwiches, Caesar and mixed garden salads, homemade cookies, beverages and more. Campus: 11 am-4 pm M-F (during school year). Kesey Plaza: 11 am-3 pm starting June 15. $. CHIC’N SHACK 6th and Lincoln. 232-6255. chicnshack.blogspot.com Serving lunch: Wraps and salads, including souvla- ki, Gusto Alfredo, Famous Chipotle Mango, Sedona salad, quesadillas and more. Weekly special wraps. Hot and cold beverages. Call ahead for pick-up. 11 am-3 pm M-F. $. COUSIN JACK’S PASTY COMPANY 1226 Kincaid St. 686-3211 cousinjackspasty.com Selling hand-held savory meat and veggie pies using all organic vegetables, produce and meats from local growers/ranchers including Knee Deep Cattle Co., sausage and apple rolls, pie-wrapped hot dogs. 8 am-3:30 pm M-F. $. DANA’S CHEESECAKE BAKERY Saturday Market, 8th & Oak. 686-8885. www.eugenesaturdaymarket.org Serving cheesecake and baked goods, coffee, decaf, tea. 10 am-5 pm Sa. $. D’LISH Kesey Plaza, Broadway & Willamette. Serving comfort-food inspired fare: mac and cheese wrapped in a tortilla and deep fried, teri- yaki turkey burger and more. 11 am-3 pm M-F plus some evening and event hours. DEVOUR Roving; Saturday afternoons at Oakshire Brewing; Saturday evenings at Nib. 556-0829. www.devoureugene.com Serving lunch and Saturday dinner: three sandwich- es, daily soup, beverages. Check website for weekly TRASK BEDORTHA Delis RYE’S Lamb Daube Provencal ‘Daube’ is a term that means stew, and this dish is the essence of what Rye has to offer: fresh, local, seasonal ingredients that are comforting yet elegant. The vegetables and starch can vary according to your taste and what is available. This stew is served on rounds of polenta or mashed or roasted potatoes. One of Rye’s three owners, Jeff Passerotti, explains that the concept for Rye, which is owned and operated by people with decades of experience in restaurants, was to be “affordable, locally driven and food- and drink-centric.” The inspiration was a restaurant that Passerotti visited in France on a trip 2 years ago. “It was a gathering place for the village . . . warm, cozy, comfortable, inviting, friendly,” he says. The three owners talked about wanting to open a place of their own, but “threw in the towel” because they couldn’t find the right place. Then Rye’s current location opened up. Since then, it has proven to be an excellent combination of fine dining, good value and friendly service. “The world is a village,” Passerotti says. “We want to be inclusive for the village of Eugene.” 2 cups onion, medium dice 1/2 cup carrots, medium dice 1/2 cup celery, medium dice 1 cup cut fresh green beans 1 cup sliced zucchini 4 cups quartered new potatoes 1/4 cup herbs de Provence 2 cups white wine 1 1/2 qts stock or water 1/4 cup olive oil 2 tbsp salt 1 tbsp pepper 5 lbs lamb stew meat olives for garnish (optional) Set oven to 400 degrees. Join together the onion, carrots and celery and set aside. Over a medium high flame heat up a Dutch oven. Add the oil to warm, then the lamb, stirring to brown all sides. (If you don’t have a Dutch oven, use an oven- proof dish and sear the lamb in a skillet first.) Deglaze the pan with the wine. Add the herbs de Provence, then the celery, onions and carrots. Then add the stock or water. Cover and place in the oven for 45 minutes. After 45 minutes, remove the Dutch oven and add the potatoes and other vegetables, along with salt and pepper. Cover and return to oven for another 30 to 40 minutes. The potatoes should be just soft enough to be pierced but not falling apart. Serve in a bowl atop your choice of starch, and garnish with olives if desired. VOTED BEST PIZZA ZA :&"3436//*/( :& 6// 6//*/ ɁɁ ɁɁɁɁ Pizza Research Institute Tomorrow’s Pizza Today F Service Dining Full & Take Out 4pm-9:30pm daily • LIVE JAZZ FRIDAY EVENING • HOLIDAY & EVENT CATERING • BANQUET SPACE AVAILABLE e.co om m pizzaresearchinstitute.com #MBJS#MWEr chow.eugeneweekly.com CHOW! Fall 2012 17
