Restaurant Eugene

The appreciation that the Restaurant Eugene team has for history, the region and traditional foodways provides a certain heft and soul to what they offer. Allowing a local, house-made pantry to drive the menu, the approach is at once traditional and urbane. It is a 'sense of place' that one feels while reading the menu that begins the experience. Names of farmers and artisans are sprinkled about, paying homage to those who have done the work to get such delicious ingredients through the kitchen door. Once through that door, respect and care for the ingredients play as important a role as the preparation of them. The goal in the kitchen is to make absolutely as much of what is used from scratch as possible. Simple sauces like hot pepper sauce, mustard, mayonnaise, ketchup, and the like are made by hand. More complicated techniques are enhanced by having, even the most basic ingredients, be made in-house. It is a return to actual preparation of ingredients that motivates the kitchen to elevate these precious products to their place on a seasonal pedestal. This 'from scratch' approach may at first, be perceived as rustic but the end result of each dish proves that really, this is what true cuisine is—folkways meeting Escoffier.