Bob Cook isn’t big on labels. Take the word breakfast, for example. To him, a chili dog complements a sunrise just as well as an egg sandwich. That’s why he serves Bob’s Deli & Donuts’ entire menu of homemade pastries and deli fare from 5 a.m. until closing time.
As alarm clocks buzz around town, cyclists begin circling the shop, which boasts a parking station fit for bicycles and Bob’s own unicycle. Inside, friendly staffers slice freshly roasted turkey and ham by hand, tailoring the thickness to each customer’s liking, as patrons inhale the scent of frying bacon or deliberate over several styles of donuts. The deli also whips up vegan italian sausages bolder than coffee filtered through a megaphone.
The cuisine at Vanilla Jill's Scoops and Soups strives to provide customers with a gourmet selection of health-conscious soups, desserts, and drinks. A dessert selection of grass-fed small-batch ice cream, kefir-based gourmet frozen yogurt, and vegan and sugar-free desserts helps support paleo and non-paleo diets alike. Ice cream flavors include red velvet raw and vanilla bean cheesecake with local black calf raspberry swirl.
Possessing a savory speciality, they also serve customers soups and stews. Using a base of broth cooked down from grass-fed meat bones, soups and stews are filled with pastured or organic meat, as well as organic veggies, spices, and herbs. The rotating soup selection includes flavors such as verde chicken with seasonal veggies and pumpkin stew with sausage.
Not to be outdone by other menu items, a gluten-free waffle selection contains both sweet and savory options, such as orange-poppy seed with cranberries and savory carrot dill. Waffles can also be served as a sundae or in the paleo variety. While finishing their meals, customers can quench their thirst with Kombucha tea served on tap.
Guests line up at the self-serve machines that stretch across Top City Frozen Yogurt Cafe’s lime-green wall, clutching their spoon in anticipation as they wait to fill their cups with swirls of YoCream frozen yogurt. After choosing from 12 rotating flavors—including no-sugar-added and sorbet options—they head over to the topping bar in the center of the room and cap their creations with crunchy cereal or candy.
Over at the serving counter, blenders whirr as they mix whole berries, peaches, and pineapples with yogurt or sorbet in smoothies. Frappes bring the buzz as they sub out the smoothie’s fruit for freshly roasted brews from Sisters Coffee Company. Guests can enjoy their frozen treats while sitting on a plush leather couch or taking advantage of free WiFi to search phrases such as “where does yogurt come from?” and “will brain freeze kill me?”.
Translated from Latin, "Sine Cura" means "without a care", which is likely to be true of anyone enjoying a snack or a sip in this sun-dappled downtown Eugene café. Baristas brewing spice-enhanced, signature coffee drinks from organic beans roasted locally by Cafeto Coffee Company’s caffeine-breathing dragons. Made-from-scratch pastries rise each morning in Sine Cura's ovens, and the eatery's kitchen lovingly prepares a changing menu of savory breakfast wraps, gourmet lunch wraps, homemade soups, and salads drizzled with house-made dressings. Wide windows, warm wood floors, and artistically embellished walls make Sine Cura a perfect spot to sip chai with a friend or catch up on reading a sibling's diary.
At this popular Kesey Square food cart, seasoned cooks Eric and Jessica Thomason stuff wraps and quesadillas with an abundance of local and organic ingredients. The menu showcases their sense of humor with punny names such as the Bohemian Wrapcity, filled with herb-marinated chicken, and The Thai Dye, which is slathered in the duo's signature peanut sauce. Quesadilla fillings range from savory Tillamook cheddar to the sweet banana-and-Nutella filling often found inside French crepes or Louis XIV's swimming pool. Eric and Jessica also nurture the community by donating 10% of their sales to local charities.
From the 1940s until 2003, Mom’s Pies flanked Highway 126 in Vida. The hearty fare sustained road trippers on long drives, but it was the homemade pies that made the eatery famous and kept its doors swinging all summer long. Restaurateur Lou Sangermano’s parents owned the eatery before he purchased it from them, later selling the road-stop building in 2003. But the allure of the popular pies his parents made stuck with him, and in 2011 Sangermano reopened the shop as a pie-only destination at Valley River Center, in a space much closer to the crowds who always loved his family’s pies.
Scrapping most of the former restaurant menu to focus on its beloved pies, the new Mom’s Pies bakes 10 different pie flavors each day to sell by the slice, whole pie, or fresh-baked whiff. Visitors who ate at the original location back in the day can taste some of the same flavors they formerly craved, as each pie is still baked according to the pie shop’s original 1940s recipes that called for fresh, whole ingredients, such as locally picked berries.