THE
OREGON TRAIL
Explore food frontiers at Lewis + Clark Restaurant
S
tep into Lewis + Clark Restaurant, a catering
service turned full-time brick ‘n’ mortar restaurant
on Martin Luther King Boulevard Jr. Boulevard in
Eugene you’re greeted with a chalkboard reading:
“Welcome to Our Humble Abode.”
On a nearby wall hang framed photos of Bill Murray,
Richard Pryor, Jean-Paul Sartre and many others. “Those are
people that I like,” says owner Anthony Parshall. “They’ve
done great things, so if we can bring some of that innovative
and entertaining energy, I think that would be great.”
All this, as well as a pool table, kids area, full bar and killer
views of Alton Baker Park’s ponds and waterways gives Lewis
+ Clark a down-to-earth yet classy vibe. The location is also
ridiculously convenient for Autzen Stadium foot traffic during
Duck football season.
Parshall is a veteran chef in local kitchens and catering
services. “I can manifest something from the interior and make
it happen,” Parshall says, “play with colors, play with shapes.”
He admits he’s meat-centric, but his restaurant isn’t.
“What we’re trying to do is an eclectic menu: classic comfort
food,” Parshall continues.
At Lewis + Clark, build your own burger from the burger
bar. You can make your patty classic, spicy Cajun style or
choose from turkey or chicken, among many others.
BY WILLIAM KENNEDY
Next, pick from a list of cheeses (cheddar, chevre or
gruyere, for example) and toppings ranging from potato chips
to remoulade. Add-ons include fried egg, avocado and sautéed
mushrooms.
Parshall’s front-of-house manager Molly Hinson says Lewis
+ Clark aims to remain accessible. “Everything is $20 and
under,” she says. “I don’t believe you should have to break the
bank to have a nice meal.”
And Lewis + Clark’s extensive, locally sourced and seasonal
menu goes beyond burgers to hot wings, pasta, vegan gardener’s
pie and a dish simply called “Meat and Taters” (grilled bistro
steak topped with wild mushroom demi).
Both Hinson and Parshall emphasize their desire for Lewis
+ Clark to be welcoming for everyone: a foodie destination, a
sports bar with white tablecloths or a place for couples with kids
to have a date night without a babysitter to dine while the kids
play in the play area.
“We’re about the diversity,” Hinson says. “We have a private
party room here, we have a lot of holiday parties. Anyone can
come in and feel that non-judgment.”
“It becomes like a conversation that we’re having,” Parshall
adds. “We’re together, creating this experience.”
Lewis + Clark Restaurant is located at 2210 Martin Luther King Boulevard in Eugene.
It’s open for dinner service Tuesday through Saturday 5:30 pm to close. For more
information and a full menu go to lewisandclarkeugene.com.
A SAMPLING OF CUISINE AT LEWIS + CLARK
PHOTO BY TRASK BEDORTHA
2
CHOW WINTER 2017
EUGENEWEEKLY.COM/CHOW