The sisters who own Yogurt Extreme take pride in serving up a probiotic frozen treat that far exceeds the National Yogurt Association's minimum number of active cultures per gram. This wholesome frozen yogurt is made locally and serves as a flavorful base for a buffet of toppings, including fresh fruit, nuts, candy, mochi, and juice-filled exploding boba. Yogurt Extreme also offers no-sugar-added and dairy-free options for those with dietary restrictions or a hatred of cows.
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.
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.
Visitors walking past Crumb Together’s storefront catch sight of brightly colored red, yellow, and green outdoor tables. The satisfied looks of customers sipping mochas and lattes gives them pause, but it's the smell of melted chocolate that finally draws them in. Once indoors, vibrant local artwork welcomes them, as do different cookie varieties that sit on the counter waiting to be sampled. Just below them in the glass display case, made-from-scratch ginger snaps lay side by side with oatmeal raisin cookies cookies. Gluten-free options and upon-request vegan options promote the bakery's belief in the inalienable right to snack. Once selected, the gourmet treats can be nibbled on the premises.
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.
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.