No man is an island, but Mazzi's proves that an island can be a man's muse. Since 1970, founder Frank Ernandes has looked to his father's former home?Favignana, an island off of western Sicily?for culinary inspiration. His menu prioritizes authenticity in both flavor and preparation, relying on locally sourced ingredients and homestyle cooking methods to give entrees their rustic edge. Before being crushed into the house pesto sauce or edible confetti, basil leaves arrive from the restaurant's own farm. Tomatoes and vegetables reach the kitchen from other nearby harvests. And the bread, fettuccine, and sausage are all housemade.
Mazzi's design also recalls its pastoral island roots. Around a villa-like exterior, blossoms cascade from hanging flowerpots and water burbles down the stone steps of a fountain. Stained-glass depictions of vines and grapes spiral on the windows, looking in on the dining room and its two fireplaces?glowing fixtures that helped Mazzi's earn a spot on Yahoo! Voices' list of Eugene's most romantic restaurants. The venue is no stranger to awards for its food, either. In 2011, it won second place in the Register-Guard's Italian category and took the same spot in Eugene Weekly's The Best of Eugene 2012?2013.
On Thursdays–Sundays at Custom Pizza, housemade dough is rolled into flat rounds, aerated to ensure even cooking and prevent bubbles, and then decorated with classic and creative toppings and housemade sauce. Patrons can call ahead for delectable pies such as the garlic-chicken pizza—topped with a creamy white sauce, bacon, onions, and chicken—then take them home and bake them to cement their status as hunter-gatherer king of the household. Or they can grab a seat inside or outside, supping on pies and calzones topped or stuffed with canadian bacon, salami, mushroom, and jalapeños. On Friday or Saturday, they can lure wings, pizza, breadsticks, and soda right to their doorsteps thanks to Custom Pizza’s delivery service (valid within a 10-mile radius of the shop).
At Countryside Pizza & Grill, chefs start each day making two ingredients from scratch: pizza dough and sauce. At the first call, the pizza professors begin to roll the prepped dough with garlic butter, adding layers of sauce, mozzarella, and toppings—including pesto sauce, bacon, and jalapeños—to ensure a savory pie that is as piping hot as it is packed with freshness. But, as the name suggests, there's more to the eatery than food shaped like a 1491 model of earth. The chefs also make calzones, burgers, and steak and seafood entrees such as top sirloin or wild Pacific salmon.
Pizza Pipeline's menu overflows with original specialty pizzas, which include the meat-strewn Taste of Sicily and the savory Pesto Roasted Garlic Supreme. Diners can chew through traditional or gluten-free crusts and eat pies decked out with premium sauces such as Cajun Fire or Tomato Garlic. Alternatively, guests can bite into hefty subs or sides of chicken bites.