Green Papaya Organic Thai Café bequeaths bare dishes and vacant stomachs with gluten-free and dairy-free Thai cuisine using ingredients from local farms and vendors. Nestled within contemporary environs with marble floors and oversized portraits of bodhisattvas, diners can eat up Green Papaya's menu of delectable Thai delicacies. Coax appetites into being with starters such as the porpia sot which snuggles cabbage, carrots, lettuce, mint, cilantro, and basil in a rice-paper sleeping bag alongside a mighty triumvirate of peanut, apricot, and fig sauce ($6.95). Crunchy opaka tops crispy-fried snapper with ginger and tamarind sauce, arriving with an entourage of rice and papaya salad ($8.95 for lunch, $11.95 for dinner). Specialty dishes include thai sausages, slipping pork and thai spices into a swanky sausage-casing overcoat. Try the goon chiang for thai sweet pork sausage ($8.95 for lunch, $11.95 for dinner) or the uer prick gang featuring red-curry pork sausage ($8.95 for lunch, $11.95 for dinner), both escorted by rice and salad. Abate the fiery aftereffects of a spicy meal with coconut ice cream ($3.95), using coconuts plucked at the peak of freshness from Antarctic palm trees.
When brothers Omer and Dave Orian moved to America after spending some of their childhood in Belgium, they started to dream about opening a shop that served the Liège-style waffles. Today the curly-haired duo—dubbed “Eugene’s Waffle Imperialists” by the Eugene Daily News—prepares their yeasted waffles across two Eugene locations.
To make Liège waffles, the brothers fold Belgium-imported pearl sugar into a brioche-like yeasted dough, caramelizing the batter in a cast-iron waffle maker before it’s crowned with sweet and savory toppings, like the goat cheese, avocado, and eggs of the shop’s Goat in Headlights waffle. The menu also includes sweet waffles, such as The Ol’ Banana Split. For the adventurous eater, try an “In-between” waffle like The Sweet Funk Machine, with pear, gorgonzola, cinnamon, and wildflower honey. Omelets, salads, and organic coffee round out the menu.
“Every sort of person populating these parts can be seen at the cozy Glenwood Restaurant,” the New York Times says, nodding to the eatery’s popular menu of hearty breakfasts, sandwiches, and other American food. The chili verde brunch burrito—lauded by Sports Illustrated as “worth getting out of bed early for”—greets the day along with fruit waffles and denver omelets, and lunchtime brings tomato-cheese soup and paninis. Tempeh stir-fries with peanut sauce and brown rice join pasta genovese and steak and mushrooms at dinnertime, complemented by glasses and microglasses of wine and microbrews.
Grown under shade, the fair-trade, organic coffee locally roasted by Café Mam flavors all of Park Street Cafe's coffee drinks, from americanos to mexican mochas. Café Mam's mindful approach to its coffee matches Sherri Thieben's own approach to food. Thieben, the owner of Park Street Cafe, counts more than 80% of her ingredients as organic; fresh produce, oils, and grains lend earthy flavors to her sandwiches, salads, and all-day breakfast treats. Plates of huevos rancheros are made from tempeh or eggs, and customizable salads come with seaweed, shredded beets, or other healthy fixings. Thieben's organic feasts unfold in a cozy space surrounded by exposed brick and large windows that aptly frame a farmers' market across the street.
Since putting the finishing touches on their first dish in 1892, Cafe Zenon's chefs have sated the appetites of area diners with entrees infused with international flavors. Amidst the bustling kitchen, the culinary crew deploys ingredients such as butter-poached wild Salmon and Bitterroot Mountain Morel mushrooms to whip up eats for lunch, brunch, and dinner. Along with savory meals, Cafe Zenon's bakeshop remains awash in the sweet aromas of tiramisu, lemon chiffon cake, and Boston Cream pies filled with vanilla pastry cream and Paul Revere's secrets.
Jennifer Richardson of KEZI 9 News recently wrote an article about Bon Mi, explaining that it’s owned by a Korean and French couple, which pays tribute to the historical intermingling of French cuisine and Vietnamese cuisine, particularly French cuisine’s introduction of bread to Vietnamese dishes. Bookended by baguette halves, the restaurant’s traditional bahn mi sandwiches come stuffed with sliced grilled meats, pickled veggies, housemade aioli, and asian dressings. The menu showcases café standards such as a ham-and-gruyere sandwich on a baguette or a croissant alongside Vietnamese pho soup swimming with noodles and bits of steak.