Pizza starts one of five ways at Mangiano’s: with the regular, thin, deep-dish, stuffed, or gluten-free crust made from homemade dough. From there, the chefs will pile on various cheeses and toppings to make one of their eight predesigned pies such as Momma’s Fave topped with pepperoni, beef, and canadian bacon. Alternatively, they’ll leave the creativity to their customers—you can feel free to build your own pizza from 20 different toppings and an assortment of power tools. And while pizza is the specialty here, there’s also a variety of other offerings on the menu such as the italian sausage or meatball-parmesan hoagies, as well as a bountiful salad bar. While you eat, you can take in a game on the Pac-12 network or play a few hands on one of the video-poker machines.
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.
Nestled in verdant rolling hills, Silvan Ridge Winery complements its grapey varietals with a menu of easily chewable eats. Gourmet cheese plates tickle tongues with a variety of aromatic curds from Spring Valley Dairy in nearby Keizer—including dill havarti, smoked gouda, and brie ($7)—and 8-inch wood-fired pizzas ($6.50–$7.50) and crispy caesar side salads ($4.50) carry hunger away as swiftly as hungry warriors plundering an empty pantry. An outdoor patio and surrounding grassy slopes afford picnickers eyefuls of grapevine-laced hills; inside, the fireside room gives couples an excuse to cozy up next to a wood-burning blaze and share a creamy wedge of cheesecake for two ($4). Complimentary wine tastings greet all visitors of legal age.
Whether served as a whole pie or by the slice, ll Pomodoro's New York–style pizza benefits from generous layers of mozzarella cheese made in-house. For a pizza that highlights the mild flavors of this cheese, try a slice of the margherita—a traditional specialty that also piles basil and plum tomatoes on its brick-oven-style crust. Not all of the pies are so wedded to tradition. Take, for example, the buffalo-wing pizza, which usurps expectations with its spicy combination of chicken, wing sauce, and blue cheese.
When they aren’t flattening their dough into round pies or Sicilian-style squares, the chefs tie it into aromatic garlic knots or stuff it with mozzarella and ricotta cheeses to make calzones. In another nod to their Mediterranean influences, they toss kosher lamb and chicken with couscous and dice their veggies with authentic Roman swords.
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.
Hawaiian, Polynesian, and Asian flavors share table space at Ron's Island Grill, a Eugene eatery known for specialties such as Kalua pulled pork and Huli Huli teriyaki chicken. They've also recently expanded their menu to include crisp salads and juicy burgers crafted from Oregon Natural Meats beef. Diners can sample the tropical cuisine at three locations, pairing their meals with beer at two of the three. Even the to-go containers incorporate tropical ingredients—they're made from biodegradable sugar-cane pulp.
J-Tea’s leaf lovers import quality Taiwanese and Chinese teas directly from small farms to wholesalers in North America and their teashop’s steaming cups. During tastings, patrons sip three flights of tea apiece, sampling beverages from the shop's selection of teas. Imbibe refreshing sips of smooth green teas, relish a flight of earthy iron goddess, or debate which O is silent over cups of high-mountain-roasted oolong. Guests nosh a sweet, healthy snack to complement the drink selection amid the teahouse's shelves of labeled tea containers. The shop's tea devotees personally visit small Taiwanese farms two to three times a year to inspect the heartiness of the teas and the overtime requests of the scarecrows.