The light of a projector first hit the Hollywood Theatre's screen in 1926. Since then, this cinema has changed with the times—at various points serving as a Cinerama and a second-run discount movie house. After a near-closure and a nearly 15-year renovation, the building re-emerged as a non-profit, independent cinema. Today, Hollywood Theatre screens about 300 films a year, ranging from classic Hollywood and genre films to newer independent movies and quirky blockbusters.
The core of the theatre's programming, however, is its signature series. Programs such as Kung Fu Theater and Sound + Vision aim to restore classic films' spectacle to the silver screen. Outside the auditorium, Hollywood Theatre hosts educational workshops on topics such as animation, documentary filmmaking, and chiseling your own star onto the Hollywood Walk of Fame.
Listed on the National Register of Historic Places, the cinema's Spanish Colonial Revival building retains much of its historic charm. At the top of a curving staircase lies a lounge with plush antique furnishings and signage. Inside the main auditorium—the house's original orchestra level—films blaze to life on a 50-foot screen and a digital surround-sound system. On the theater's original balcony level, two smaller venues with just more than 110 seats provide a more intimate viewing experience.
At Cozmic, the culinary team kneads organic flour made from local Willamette Valley wheat into crusts that are brushed with buttery extra-virgin olive oil. Then, they pile on toppings and set the pies to bake on 700-degree stones. The list of toppings—many of which are also organic, such as the apples—breaks traditional pizza boundaries by including unique options such as kale, and vegetarian meats, which offer an alternative to the eatery’s local sausage, smoked pork, and pepperoni.
These Jersey-Eugene-style fusion pies are the brainchild of Kirk Giudici, also the founder of Rising Moon Organics. When Kirk decided to embark on a second organic foods endeavor by opening a pizzeria, he found himself drawn to a vintage 1945 building that was an Edsel car dealership back when man didn’t travel only by hovercraft. While renovating the 4,000-square-foot auto display room, the same environmental principles that led Kirk to organics undergirded his decorating approach of using only recycled and repurposed materials. As a result, diners sip their homemade fountain sodas and Oregonian microbrews while perched at a bar made from a shuffleboard and lit with dryer-drum light fixtures from Kirk’s Laundromat.
The restaurant space, massive enough to have once housed a fleet of automobiles, enabled Kirk to create a stage dubbed The Edsel, which has attracted national acts such as Michelle Shocked, The Be Good Tanyas, and eight-time Grammy Award winner Marcia Ball. In addition to musical acts, the pizzeria’s calendar is full of events such as Science Pub, when tipplers learn about topics such as why it’s impossible to teleport your clothes along with your body.
West Fest 2011, an outdoor music festival nestled in Wallace Marine Park, entertains concertgoers with a brimming lineup of classic and contemporary rock performers. Headlining musician Chuck Prophet—known for recording alongside Warren Zevon, sharing stage space with Lucinda Williams, and living up to his last name by predicting future events—takes the stage at 8 p.m. with his band The Mission Express. Session guitarist Jeff Pevar from David Crosby side-project CPR opens the night at 6:30 p.m. with a solo performance and three-handed ventriloquist-dummy quartet.
From cracking two-row malted barley in a roller mill to carbonating at 31 degrees Fahrenheit, brewer Adam Roberts’s five-step process yields each of 4th Street Brewing Co.’s handcrafted beers. A window in the brewpub’s restaurant lets patrons take a peek at the working microbrewing equipment, which churn out the ales, porters, and IPAs that make up the five mainstay brews. Adam also crafts seasonal beer selections such as the Get Jiggy Wit It, a belgian white ale, and the czech pilsner.
In the kitchen, Chef Abe uses locally raised, organic ingredients to craft pub food that complements Adam’s beers. Those dishes include beer-battered onion rings by the pound or half-pound, charbroiled or stone-oven-baked pizzas with toppings such as IPA barbecue sauce and artichoke hearts, and a pork-fillet sandwich topped with french fries. Meals unfold in a spacious dining room where sports flicker across nine high-definition televisions and magician Brian Proctor dazzles diners every Friday night by performing card tricks and magically, with only the use of minutes, turning once hot dishes into lukewarm ones. 4th Street also accommodates private feasts in two party rooms equipped with amenities such as a 78-inch projection screen and a private bar.
The Venetian Theatre & Bistro seamlessly fuses sophisticated cuisine and theatrical entertainment, amusing patrons and quelling hunger with innovative, Italian-influenced cuisine. Nocturnal nibblers can select one of the tongue-teasing dishes from the dinner menu, including the roast pork and apple salad, a fresh mix of greens topped with tender roast pork loin, diced apples, and blue-cheese crumbles tossed in a mango citrus vinaigrette ($10.99), or the blackened salmon, with cilantro mango relish, seasonal fresh vegetables, and chef’s choice of rice ($17.99).
Arthur Murray Dance Studio has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and the Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, the Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Clients who arrive to lessons partnerless will be paired up with other classmates as the instructors assess their current skill level and make recommendations on the most appropriate program. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.