Travel Reference
In-Depth Information
Belly Taquería MEXICAN$
( 541-687-8226; www.eatbelly.com ; 291 E 5th Ave; tacos $3-4, tostadas $5-6; 5-9pm Mon-
Thu, to 10pm Fri & Sat) Corn tortilla tacos are on tap here - order the carnitas (slow-cooked
pork), camarones (shrimp), scallops (beer-battered and fried) or lengua (tongue - don't
knock it till you try it). Good tostadas and quesadillas, plus excellent key lime pie.
Newman's Fish 'n Chips AMERICAN$
( 541-344-2371; 1545 Willamette St; mains $6.50-12; 11am-7pm Mon-Fri, to 6:30pm Sat) Fish
market offering Eugene's best fish and chips (cod, halibut or salmon). Also shrimp and
scallops plates. Order at the takeout window and eat outside under the covered patio.
Sweet Life Patisserie BAKERY$
( 541-683-5676; www.sweetlifedesserts.com ; 755 Monroe St; pastries $2-5; 7am-11pm Mon-
Fri, from 8am Sat & Sun) Eugene's best dessert shop; think pecan sticky buns, savory
croissants and pain au chocolat . Even the day-old pastries are delicious (and half-off).
Organic coffee too.
Beppe & Gianni's Trattoria ITALIAN$$$
( 541-683-6661; www.beppeandgiannis.net ; 1646 E 19th Ave; mains $15-25; 5-9pm Sun-Thu,
to 10pm Fri & Sat) One of Eugene's most beloved restaurants and certainly its favorite Itali-
an food. Homemade pastas are the real deal here, and the desserts are excellent. Reserva-
tions only for groups of eight or more; otherwise, expect a wait.
McMenamins North Bank AMERICAN$$$
( 541-343-5622; www.mcmenamins.com ; 22 Club Rd; mains $9-20; 11am-11pm Sun-Thu, to
midnight Fri & Sat) Gloriously located on the banks of the mighty Willamette, this relat-
ively modest (for a McMenamins) pub-restaurant boasts some of the best views in Eu-
gene. Grab a riverside patio table on a warm, sunny day and order a cheeseburger with
the Hammerhead ale - you can't get more stylin'.
Marché NORTHWESTERN$$$
$$$
( 541-342-3612; www.marcherestaurant.com ; 296 E 5th Ave; lunch mains $13-18, dinner mains
$23-29; 7am-11pm Sun-Wed, to midnight Thu-Sat) Renowned Eugene restaurant that
bases its menu on fresh, seasonal and local produce and meats. There are gourmet sand-
wiches and wood-oven-fired pizzas for lunch, with dinner dishes like poached black cod,
spring lamb navarin and goat cheese and green garlic soufflé. Also open for breakfast.
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