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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (June 12, 2014)
Gluten-Free Heaven chow! RESTAURANT LISTINGS MARCHE & LE BAR RENNIE’S LANDING OUR DAILY BREAD RESTAURANT 296 E. 5th Ave. (5th St. Market). 342-3612. Serving breakfast, lunch, dinner, weekend brunch, elegant dining room menu or casual bar menu & cocktails feat. local, organic, seasonal ingredients w/French flair, menus change w/seasons, wood- fired oven, exhibition kitchen, catering, vegetarian options, wine, beer, full bar, patio seating, reser- vations. 8:30am-12am M-Sa, 8am-12am Su. All major cards. $$$-$$$$. ★ BEST RESTAURANT (2ND) 1214 Kincaid St. 687-0600. Across from UO. Serving breakfast, lunch, dinner: Chicken, fish, pasta & vegetarian specialties. Buffalo, free range & Gardenburgers. Salads & homemade soups. NW micros & full bar. Two out- door decks. Daily specials & happy hour. Minors welcome until 3pm. Wheelchair accessible. Breakfast begins 7:30am M-F, 9am Sa-Su. Extended breakfast hours Sa & Su. Food served until last call. MC/V/AE/D. $. 88170 Territorial Rd., Veneta. 935-4921. ourdailybreadrestaurant.com A full Northwest dining experience featuring hand- crafted, regional cuisine, fine local wines & micro- brews in a family owned & operated restaurant. Serving breakfast, lunch, dinner & Sunday brunch. Specializing in private parties & hosting special events. Catering available. Some OG/LG. Wheelchair accessible. 7am-3pm M & Tu, 7am- 8pm W-Sa, 10am-8pm Su. MC/V/D. $-$$$$. MARCHE MUSEUM CAFE OAK STREET SPEAKEASY SIXTH STREET GRILL Jordan Schnitzer Museum of Art, UO. 346-6440. Seasonally changing menu, breakfast pastries, granola, soup, panini, sandwiches, salads, des- serts, wine by the glass, beer, take-out, box lunches & catering available. 8:30am- 4pm Tu, Th & F, 8:30am- 7pm W, 11am-4pm Sa-Su. All major cards. $. 915 Oak St. 284-4000. oakstreetspeakeasy.com Upscale, artisinal bar menu, using as much local, organicfood as possible. Naturally raised local meats, vegetarian, vegan, dairy-free & gluten-free options. No deep-fried food. All menu items under $9. Full menu 8pm-2am. Phone orders welcome. Full bar & amazing specialty drink menu $5-$8, wide range of local microbrews. 21 & up. Disabled access w/elevator. Free wi-fi . 8pm-2:30am Tu-Sa. Some CO, V, LP. V/M/AE. $. 55 W. 6th Ave. 485-2961. An exceptional selection of Northwest cuisine, cocktails, beer & wine served to you in an inviting atmosphere. Daily specials. Breakfast served on Sundays 9am-2pm. Generous portions! Trivia night Thursdays. 9am-9pm Su, 11am-9pm M, 11am-11pm Tu-W, 11am-midnight Th-Sa. All major cards except Diners Cards, $$-$$$. PARTY DOWNTOWN 55 W Broadway, 345-8228. 420 West 13th th Ave 541-653-9999 KEEPING IT Local ★ BEST NEW RESTAURANT, BEST NEW BUSINESS (3RD) Pulled Pork FROM WHIRLED PIES Pizza places featuring barbecued chicken pizza on the menu are a dime a dozen. But as delicious as that is, Whirled Pies does not approach pizza in the most traditional way. “I wanted something more unique than barbecue chicken,” says Eowyn Bondurant, one of three owners of the popular Monroe Street eatery, along with Laurel Bui and Kaj Kaldahl. The Monroe Street pie features savory pulled pork, red onion, pineapple and cilantro. 268 madison st., eug. wanderinggoat.com The restaurant offers bicycle delivery, which numerous nearby residents take advantage of, though on occasion it does take some time for it to arrive. And it truly is a family affair — Bui and Bondurant grew up together as childhood friends in Astoria; Bondurant and Kaldahl are partners with three kids; Bui has two kids, and they all work at the restaurant in some capacity. Don’t expect to see much Whirled Pies advertising. One of their philosophies is to use their money for supporting other local businesses and donating to charity. “We buy local,” says Bondurant. “And our advertising budget is donations to kids sports teams, gay rights, bicycle rights and other local causes,” Kaldahl says. For Bondurant and Bui, owning a restaurant has been a long-term goal since Bondurant fi rst began attending culinary school. They started out with a fi sh taco food booth, but Bondurant determined that pizza could meet all of her culinary goals: fresh food featuring local produce, meat and seafood and homemade ingredients. “You can put anything on a pie,” enthuses Bondurant. “We make everything ourselves. I wanted to make all of the sauces, we caramelize our own onions, we make our own sausage ... anything that we can make ourselves we make ourselves.” Happy hour, from 3 to 6 pm each day, is a good time to pop in for a $1 cheese slice with the option of adding toppings for 25 cents. 6 pounds pork butt 4 cups ketchup 1/2 cup apple cider vinegar 1/2 cup water 1 large chopped onion 12 cloves garlic, chopped 2 tablespoons chili powder 2 tablespoons Worcestershire sauce Place all ingredients in a crockpot and cook on high for about 10 hours. If it needs to cook longer, cook on low. PHOTO BY TRASK BEDORTHA 18 chow! SUMMER 2014
