Eugene weekly., June 12, 2014, Image 30

chow!
RESTAURANT LISTINGS
daily. MC/V/AE/D. $$.
TURTLES BAR & GRILL
STUDIO ONE CAFÉ
2690 Willamette St. 465-9038.
Menu w/wide variety: home-cooked comfort
food, specializing in free-range meats & wild
seafoods. Generous portions, family dining
atmosphere & full bar w/mouth-watering
specialty drinks, local beers, ciders & wines.
Happy hour 3-6pm daily. Bunch Sat & Sun
11am-3pm. Daily food & drink specials 3-5pm
daily. Some OG/LG. Wheelchair accessible.
11am-11pm daily. All cards. $$.
1473 E. 19th Ave. 342-8596.
American cuisine including their famous French
toast, free range eggs, house-smoked pulled pork
sandwiches, soups, chowder, eggs Benedict,
many veggie & vegan options. Delivery by Pony
Express. Some OG/LG. Wheelchair accessible.
7am-4pm daily. MC/V/AE/D. $$.
★ BEST HANGOVER BREAKFAST (3RD)
TAYLOR’S BAR & GRILL
894 E. 13th Ave. 344-6174.
Serving breakfast, lunch, dinner. Fish & chips,
prime rib, homemade pasta, soups, big salads, 1/2
pound Fulton beef burgers, French dip, Malibu
chicken, Philly steaks. Full bar w/specialty drinks &
drink specials. Pool leagues, shuffleboard teams.
Happy hour 4pm-7pm. Some LG. Wheelchair
accessible. 7am-2:30am daily. MC/V. $-$$.
TERRACE CAFÉ, THE
490 Valley River Center. 344-8369. Serving lunch
& dinner: Homemade pastries, homemade soups,
specialty salads, vegetarian entrées, hot & cold
sandwiches, homemade desserts, chicken, ravioli,
fresh seafood, prime rib. Reservations. LG. 10am-
8:30pm M-Sa, 11am-5pm Su. MC/V. $-$$.
TINY TAVERN
394 Blair Blvd. 687-8383.
Serving breakfast, lunch & dinner: chili, home-
made hot meatloaf sandwiches, chili dogs, chili
potatoes, vegetarian entrées. Wine, microbrew.
ATM. Take-out. 11am-2am daily. No cards. $.
★ BEST DIVE BAR
TOMMY’S BAR & GRILL
WETLANDS BREW PUB
& SPORTS BAR
922 Garfield St. 345-3606.
Serving breakfast, lunch & dinner. Vegetarian
entrées, wine, 50 beers on tap, 9 pool tables, two
big screen TVs, 10 27” TVs, two full bars. Take-out.
Some OG/LG. 7am-2:30am daily. V/MC. $-$$$.
Bakeries
BOB’S DONUTS
977 Garfield St. #8. 344-0067.
Serving breakfast & lunch: Donuts, hot dogs,
sandwiches, soup, chili, salad, coffee, cold drinks.
Open daily until 6pm. MC/V. $$.
CONSCIOUS CONFECTIONS
1290 W. 7th St. 337-2922.
Bakery located inside Cornbread Café, serving
baked goods made w/organic ingredients, all
vegan & mostly gluten-free, special orders &
wholesale available. 11:30am-2pm & 5-8pm Tu-Sa.
Cash/checks only. $.
1509 Mohawk Blvd., Spfd. 744-0811.
COOKIES COOKIES
TOXIC WINGS & FRIES
3081 W. 11th Ave. 683-3444.
Cookies & bars handmade from scratch & deco-
rated. Root beer floats & shakes available in sum-
mer. Custom orders available, cutouts to bou-
943 River Rd. 689-9464.
Wings, burgers & fries. 11:30am-8pm M-Sa.
quets. Delivery available. 12-6pm M-F, 2-7pm Sa.
MC/V/AE. $-$$.
day. Some OG. 7am-6pm M-F, 7am-5:30pm Sa. All
major cards. $.
CRUMB TOGETHER
HIDEAWAY BAKERY
980 Oak St. 505-2199.
crumbtogether.com.
Serving cookies, muffins, coffee & espresso
drinks. 8am-5:30pm M-F, 10am-3pm Sa. $.
3377 E. Amazon (behind Mazzi’s). 868-1982.
Organic artisan breads made in a wood-fired brick
oven. Local farm ingredients used in breads &
pastries. Organic coffee & espresso. Breakfast
sandwiches available from 8am-11am weekdays &
8am-noon weekends. Bistro-style lunch served
from 11am daily. 7am-6pm M-Sa, 7am-4pm Su. $.
DAILY BAGEL
4770 Village Plaza Loop. 431-5700.
daily-bagel.com
Serving breakfast, brunch & lunch: Bagels,
breakfast & deli sandwiches, pastries &
desserts. Smoothies, vegetarian entrées,
salads, soups, gourmet coffee. Bagels baked
fresh daily! Wheelchair accessible. 6am-4pm
M-F, 7am-4pm Sa, 8am-3pm Su. All major
cards. $.
DIVINE CUPCAKE, THE
divinecupcake.com
Serving a wide array of vegan, organic cupcakes.
Gluten-, wheat-, sugar- & soy-free versions avail-
able. Flavors range from classic chocolate to the
peanut curry Thai Me Up cupcake. Order online
any time! $.
EUGENE CITY BAKERY
1607 E. 19th Ave. 334-6906.
Fine breakfast pastries, handcrafted artisan
breads, European-style desserts, espresso drinks,
specialty cookies, soups, sandwiches, panini,
quiche & a rotating selection of international
baked savories. Outdoor & limited indoor seating.
Take-out. Some OG/LG. Wheelchair accessible.
6:30am-6pm M-F, 7am-5pm Sa, 7am-4pm Su. $.
★ BEST BAKERY—SAVORIES (3RD)
GREAT HARVEST BREAD
COMPANY
2564 Willamette St. 345-5398.
Serving fresh, organic whole grain breads &
sweets: muffins, cookies, scones, cinnamon rolls &
coffee. Free slices of warm bread & samples all
★ BEST BAKERY—SAVORIES, BEST BAKERY—SWEETS
(3RD)
HUMBLE BAGEL BAKERY
METROPOL BAKERY
2538 Willamette St. 465-4730.
Serving European-inspired tortes, cakes,
pies & tartlets, mousse, crêmes & all-butter
croissants, Danishes & scones. Deli
sandwiches featuring hearth-baked artisan
breads: chicken salad, hearty & housemade
soups, chicken pot pie & three cheese
macaroni & cheese. Full espresso bar &
smoothies. 7am-7pm M-Sa, 8am-6pm Su.
MC/V. $-$$$.
★ BEST BAKERY—SAVORIES (2ND)
2435 Hilyard St. 484-4497.
Serving freshly baked breakfast pastries, cookies,
breads & bagels, made on premises. Café serves
breakfast: Eggs, French toast, bagel scrambles.
Lunch: Soups, salads, quiche, sandwiches & spe-
cial entrées daily. Take-out. LG. Wheelchair acces-
sible. 6:30am-5pm M-F, 7am-5pm Sa & Su. MC/V.
$-$$.
MOM’S PIES
LE PETIT GOURMET BAKERY
NOISETTE PASTRY KITCHEN
449 Blair Blvd. 485-1377.
Fine pastries, cakes, cookies, pies. 7am-9pm daily.
MC/V. $.
200 W. Broadway. 654-5257.
noisettepk.com
European-influenced, ingredient-driven, pastry
cafe using local & seasonal ingredients. Hand-
crafted sweet & savory pastries, cakes & cookies.
Hearty sandwiches & healthy salads. Gluten-free
options. Beer & wine by the glass, bottle or to go.
Outdoor seating. Catering, private parties, wed-
ding cakes. 8am-7pm M-Th, 8am-8pm Fr-Sa. All
major cards. $.
MARCHE PROVISIONS
296 E. 5th Ave. (5th St. Market) 743-0660.
Espresso, pastries, artisan breads, cakes, confec-
tions, housemade ice cream, deli sandwiches,
pizza by the slice & whole, salad bar, salumi, wine
bar, draught beer, take-out. 8am-7pm M-Sa, 9am-
5pm Su. All major cards. $.
MASTER DONUTS
1159 Mohawk Blvd., Spfd. 741-8033.
3177 Gateway, Spfd. 988-5991.
Serving donuts & coffee, feat. drive-thru window.
5am-3pm M-F, 5am-12:30pm Sa, 6:30am-
12:30pm. V/MC. $.
1133 Willamette St. 484-6667.
Hand-rolled pies, sandwiches on Dave’s Killer
Bread, homemade soups. 10am-6pm M-F, noon-
5pm Sa. D/V/MC. $.
SWEET LIFE PÂTISSERIE
755 Monroe St. 683-5676.
Serving decadent desserts, morning pastries,
éclairs, tartlets, cheesecakes, pies, cookies, bars,
brownies, sorbetto, gelato, Coconut Bliss, savories
& holiday specialties. Many egg, dairy & animal-
product-free alternatives. Some OG. Wheelchair
accessible. 7am-11pm M-F, 8am-11pm Sa & Su.
MC/V/D. $.
★ BEST BAKERY—SWEETS
VOODOO DOUGHNUT
20 E. Broadway. 868-8666.
voodoodoughnut.com
Serving doughnuts, doughnuts & more doughnuts:
Eugene cream, bacon maple bar, Captain My
Captain (with Cap’n Crunch), Dirt doughnut (with
Oreos), Tangfantastic & many many more. Coffee
& beverages, too. Open 24 hours daily. Cash only.
Barbecue
MORNING GLORY CAFE
See Cafes
BBQ KING
★ BEST BAKERY—SWEETS (2ND)
PALACE BAKERY
844 Pearl St. 484-2435.
Offering hand crafted confections, hot soup &
house-made sandwiches daily. Palace quiche,
special order creations available. Vegetarian
options available. Proudly offering Full City coffee.
7:30am-5:30pm M-Sa, 7:30am-2:30pm Su. MC/V.
$-$$$.
1810 Willamette St. 654-0307.
Serving authentic Southern-style barbecue. Ribs,
chicken, rib tips, tri-tip sandwich, chicken sand-
wich, hot link sandwich, rib basket, rib dinner,
chicken dinner, fries, catfish, Southern food. LG.
Noon-10pm Tu-Su. All major cards. $.
COUNTRY INN EVENT CENTER BY
CRAVINGS
4100 Country Farm Rd. 345-7344.
Open to the public Wed. & Thur. nights through
October: Live jazz, BBQ, full bar, beer, wine. Indoor
& patio seating. No cover. 5pm-9pm W & Th. MC/V/
AE. $-$$$$.
HOLE IN THE WALL
3200 W. 11th Ave. 683-7378.
1807 Olympic St., Spfd. 726-1200.
Serving lunch & dinner: Smoked brisket of beef w/
Bullwacker sauce, hand-shredded barbecued pork
& smoked turkey breast sandwiches, pork ribs,
Chocolate Chia Pudding
BY BEVERLY LYNN BENNETT, AUTHOR OF CHIA: USING THE ANCIENT SUPERFOOD
Eugene chef Beverly Lynn Bennett
has authored several cookbooks, but
it was this dessert that kickstarted
her most recent publication, Chia:
Using the Ancient Superfood. Since
2005 Bennett, who has been a
vegan for 26 years, has published
eight books, including four for the
“Complete Idiot’s Guide” series. She
writes a monthly dairy-free dessert
column for VegNews magazine, and
one of those columns contained
her recipe for chia pudding. It was
that recipe that caught the eye of
a publisher based on The Farm in
Summertown, Tennessee, known
for publishing vegetarian and vegan
cookbooks and health and wellness
books.
Bennett says this chia pudding
can be enjoyed any time of day,
as a dessert, a snack or even for
breakfast. If chocolate for breakfast
isn’t your thing, it’s fl exible. Try making
it with any fl avor of non-dairy milk
that you like, such as mint, vanilla,
strawberry, green tea, pumpkin spice
or eggnog. Make it with cow’s milk, if
you wish.
Chef Bennett says this recipe holds
up really well, making it great to take
to that next vegan potluck, and it can
be made in larger amounts than she
suggests in the book — use a quart of
non-dairy milk instead of just 2 cups,
for instance. “It’s really easy to make,”
she says, “and it’s really fi lling and so
yummy!”
Yield: 2 cups, 4 servings
2 cups chocolate non-dairy milk such
as almond milk, soy milk or coconut
milk beverage
2 tablespoons agave nectar
1/2 teaspoon agave nectar
1/3 cup chia seeds
Topping options: cacao nibs, coarsely
chopped nuts, unsweetened
shredded dried coconut, sliced
strawberries or red raspberries
Put the non-dairy milk, agave nectar
and vanilla extract in a medium bowl
and whisk until well combined. Add
the chia seeds and whisk until well
combined. Let thicken for 10 minutes.
Whisk the mixture again to break up
any clumps of chia seeds.
Put the mixture in the refrigerator
until the chia seeds swell and
thicken the mixture to a pudding like
consistency, about 1 hour.
Evenly divide the pudding among
four bowls. Serve immediately or
refrigerate. Garnish with one or more
of the topping options as desired.
Chocolate-Mint or Carob Chia
Pudding: Replace the chocolate non-
dairy milk with chocolate-mint or
carob non-dairy milk.
Vanilla Chia Pudding: Replace the
chocolate non-dairy milk with vanilla
non-dairy milk and add an additional
1/2 teaspoon of vanilla extract.
PHOTO BY BEVERLY LYNN BENNETT
IZAKAYA
MEIJI
COMPANY
WHISKEY BAR
Cocktails
SMALL PLATES
desserts
Nightcaps
Patio Seating Always Open Late
345 VAN BUREN ⋅ 541-505-8804
12 chow! SUMMER 2014
⋅ 5 pm -1 am Nightly