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.
After training at the feet of Mike Lee Kanarek—founder of the HaganaH self-defense program named for the military based organization—Colin and Kaz Rhoads decided to spread the gospel of their teacher’s real-world fighting system. Adapted from Israeli military training, it strips confrontations down to their key elements and then trains students to decisively act to disarm their attackers. Instructors teach students to attack an opponent’s weak points while defending themselves, and they employ repetition to build pupils' instinctive responses and take-no-prisoner tickling skills. As certified personal trainers in their own right, Colin and Kaz also integrate elements of circuit and strength training into their workouts, blending combat sessions with TRX, kettlebells, and high-impact conditioning to produce a well-rounded warrior.
For more than 15 years, New Odyssey Juice and Java has quenched the thirst of environmentally conscious patrons with organic, fair-trade beverages that are as good for the body as they are for the earth. In addition to serving steaming cups of joe and raw juices squeezed from fresh, locally grown fruits and vegetables, New Odyssey's multitalented staff also fixes up vegetarian salads and sandwiches made of seasonal ingredients. The shop maintains a fun, colorful setting with tropical wallpaper and games of hot potato with paintball grenades.
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.
With produce, meat, and bread culled from local vendors, the culinary team at Food Love crafts a variety of sandwiches and salads within a cozy food truck. Between slices of buttered bread, chefs sandwich ingredients such as green apples, raspberry jam, and melted munster cheese. Along with salads and tomato soup, the menu includes numerous vegan, vegetarian, and gluten-free options. Through its sister company, Angie Cakes, Food Love also sells post-meal cupcakes and pastries. Visitors can take their grub to go or feast at the outdoor seating area equipped with real plates and silverware, taunting passersby with the sights, smells, and if they're lucky, feels of the tasty nibbles.
A Craigslist ad for vegan entrepreneurs first connected Sheree and Kristy, which led to them launching a vegan food cart in January 2010. After a successful year with the food cart, the duo focused on creating their own restaurant. Sheree and Kristy opened the critically acclaimed Cornbread Cafe in 2011, and with it came even more delectable vegan spins on classic comfort foods. In lieu of pulled pork, for instance, they toss shredded seitan into sandwiches with slaw and barbecue sauce, and a cashew-based ?unCheese? sauce smothers their mac and cheese. Along with making 95% of their menu in-house with organic fixings, the caf??s cooks remain committed to local ingredients, as well as whipping up myriad gluten-free options.