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.
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