Restaurants in Roseburg

At Cozmic Pizza, 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 600-degree stones. The list of toppings—many of which are also organic, such as the apples and cilantro—breaks traditional pizza boundaries by including unique options such as smoked oysters, 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 and his partner Alec 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. Cozmic Pizza also engages in regular charity efforts such as a fundraiser for Greenhill Humane Society that caught the attention of KMTR.

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.

In 1968—the same year that Richard Nixon was elected president and the Beatles released their _White Album_—the meat buffs at H&H BBQ slow cooked their inaugural batch of southern barbecue. Though the world has changed radically in the decades since its opening, H&H has continued to earn a devoted following thanks to the staff's dedication to forging homestyle barbecued meats and comforting side dishes. Amidst the buzzing kitchen, chefs whip up fall-off-the-bone ribs, beef brisket, and pulled pork, all of which are tender enough to dive into without a fork, knife, or modified oboe.:m]]

Fresh, never-frozen beef constitutes the hamburger patties that the cooks of Burger Lovers sizzle in a kitchen smelling of tasty Americana. The staff crowns the philly cream-cheese burger ($5.99) with melted swiss and an eponymous spread, and the beef of mega-size cheeseburgers ($7.50) underlines cheddar cheese. The kitchen team further solidifies its dairy bona fides by flipping grilled-cheese sandwiches ($3.99) that unite slices of sourdough with a dynamic duo of swiss and cheddar. All burgers and sandwiches arrive with an entourage of fries, the item that burger joints' mascots most often use when signing autographs in ketchup. Burger Lovers also prepares po boys and a teriyaki-drenched hawaiian burger packed with pineapple and ham to diversify its culinary portfolio.

Chase Gardens Cafe and Bistro's owners clearly take pride in the details. They hang strings of twinkling lights on their eatery's back walls, which are brushed with cityscape silhouettes, murals of porticos, and the outline of a majestic mountain range. The front wall is almost completely covered in picture windows that allow sunlight to stream in as patrons nurse cups of espresso.

On a given day, their soup specials, such as heirloom sausage or organic beef and barley stew, steam beside delicate quiches and hearty sandwiches. When they're not perusing the Internet on free WiFi, guests can question the barista about Chase's wine selection or bate them for information on how they get all those guffaws into their trademark Snickers drink.

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.