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CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 9 the OREGON TRAIL Explore Food Frontiers at Lewis + Clark Restaurant by WILLIAM KENNEDY

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CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 9 the OREGON TRAIL Explore Food Frontiers at Lewis + Clark Restaurant by WILLIAM KENNEDY 8 CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 9 THE OREGON TRAIL Explore food frontiers at Lewis + Clark Restaurant BY WILLIAM KENNEDY tep into Lewis + Clark Restaurant, a catering Next, pick from a list of cheeses (cheddar, chevre or service turned full-time brick ‘n’ mortar restaurant gruyere, for example) and toppings ranging from potato chips on Martin Luther King Boulevard Jr. Boulevard in to remoulade. Add-ons include fried egg, avocado and sautéed Eugene you’re greeted with a chalkboard reading: mushrooms. “Welcome to Our Humble Abode.” Parshall’s front-of-house manager Molly Hinson says Lewis SOn a nearby wall hang framed photos of Bill Murray, + Clark aims to remain accessible. “Everything is $20 and Richard Pryor, Jean-Paul Sartre and many others. “Those are under,” she says. “I don’t believe you should have to break the people that I like,” says owner Anthony Parshall. “They’ve bank to have a nice meal.” done great things, so if we can bring some of that innovative And Lewis + Clark’s extensive, locally sourced and seasonal and entertaining energy, I think that would be great.” menu goes beyond burgers to hot wings, pasta, vegan gardener’s All this, as well as a pool table, kids area, full bar and killer pie and a dish simply called “Meat and Taters” (grilled bistro views of Alton Baker Park’s ponds and waterways gives Lewis steak topped with wild mushroom demi). + Clark a down-to-earth yet classy vibe. The location is also Both Hinson and Parshall emphasize their desire for Lewis ridiculously convenient for Autzen Stadium foot traffic during + Clark to be welcoming for everyone: a foodie destination, a Duck football season. sports bar with white tablecloths or a place for couples with kids Parshall is a veteran chef in local kitchens and catering to have a date night without a babysitter to dine while the kids services. “I can manifest something from the interior and make play in the play area. it happen,” Parshall says, “play with colors, play with shapes.” “We’re about the diversity,” Hinson says. “We have a private He admits he’s meat-centric, but his restaurant isn’t. party room here, we have a lot of holiday parties. Anyone can “What we’re trying to do is an eclectic menu: classic comfort come in and feel that non-judgment.” food,” Parshall continues. “It becomes like a conversation that we’re having,” Parshall At Lewis + Clark, build your own burger from the burger adds. “We’re together, creating this experience.” bar. You can make your patty classic, spicy Cajun style or Lewis + Clark Restaurant is located at 2210 Martin Luther King Boulevard in Eugene. choose from turkey or chicken, among many others. It’s open for dinner service Tuesday through Saturday 5:30 pm to close. For more information and a full menu go to lewisandclarkeugene.com. A SAMPLING OF CUISINE AT LEWIS + CLARK PHOTO BY TRASK BEDORTHA 2 CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 3 OREGON TRAIL Explore food frontiers at Lewis + Clark Restaurant BY WILLIAM KENNEDY TRUCK DREAMS Authentic Mexican Food at Dos Banderas BY MARSHA BOUTELLE he aroma of smoky mesquite lures your As word got around, his business began to thrive: hours feeding, what are sometimes hordes of hungry nostrils around the corner of West Broadway “Business is good,” Ojeda says. “Every year has been people at lunchtime and late at night. onto Olive Street, to Dos Banderas, the little different. Bars and businesses have opened up around the Every dish is made from scratch. food truck that could — and does — deliver areas that have brought people in. And every year when “We try our best to be authentic,” Ojeda says. “We just the most authentic-recipe tacos, giant burritos, school starts, students keep finding us, too.” wanted to bring that authentic Mexican style of cooking to Tquesadillas and more for those craving that rarest of things Wife Minerva Ojeda, daughter Daisy and son José Jr., Eugene.” in Eugene: Mexican food that is truly outstanding. along with Daisy’s boyfriend, Andres Lara, work long Dos Banderas is open 10:30 am - 6 pm Monday - Wednesday, and 10:30 am - 3 Tucked into an alley between The Davis and Luckey’s am, Friday and Saturday, at 94 W. Broadway, in Eugene. Club, this family-run food truck attracts not only locals and students, but even out-of-towners who’ve been tipped off to tasting the freshly made, lime-juice-infused guacamole, the to-die-for mozzarella-and-jack-cheese quesadillas (that can also be had with mesquite-grilled chicken or steak) or the enormous taco salad loaded with pinto beans, cheese, veggies, smoked meat if you choose, tomatoes, avocado, romaine lettuce and a base of fresh-tasting tortilla chips. Other choices include Mexican and American breakfast offerings, like breakfast burritos, or bacon and eggs with hash browns. Also, since Dos Banderas is open until 3 am on Thursday through Saturday nights, the place has become a favorite for late-night denizens leaving the bar scene hungry for something delicious. Six years ago, José Ojeda says he decided to turn his passion for good food learned in his mother’s kitchen in Zacatecas, Mexico, into a business of his own. Over the years, he’d worked as a cook in chain-restaurant kitchens, where he honed his chops but never got to make his kind of food. “I hadn’t seen restaurants in Eugene that made authentic Mexican food,” Ojeda says. “There was nothing that was really good.” So Ojeda bought a food truck, and with the help of his wife and adult children, embarked on his dream of crafting MINERVA OJEDA food his way. PHOTOS BY TODD COOPER 2 CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 3 DIVINE SIMPLICITY Keeping it easy and authentic at Springfield's Hayden Bridge Tap House BY ANNA GRACE he Hayden Bridge Tap House is full of happy customers on a Friday evening. Multiple screens flicker with basketball games, and classic rock is urging us to sing along. But there must be some sort of acoustic magic happening, because my husband and I can still hear each other over it all. We sip a heartwarming stout as an enormous serving of fresh, veggie-topped nachos sits between us. TOverall, we find ourselves in a comfortable and comforting place to have a beer and a meal. The Torres family, Jose, Carima and their son Louie, opened Hayden Bridge Tap House last spring off Mohawk Boulevard in Springfield. The Douglas-fir slab tables, poured concrete bar and metal sheeting give a nod to the surrounding community’s roots. According to Carima Torres, “We handpick every beer we have on tap, we ‘We handpick every taste everything to test for quality and keep beer we have our customer base in mind when choosing our beers.” She says, “All together we have on tap, we taste 50 taps, two craft sodas for minors, seven hard ciders, three nitro taps, two kombuchas everything to test for and the rest are all beers. All of our taps quality and keep our rotate so there are different beers and ciders Traditional all the time.” customer base in Greek & Indian In contrast, the menu is intentionally Food brief: tacos, torta, nachos and maybe chili mind when choosing if you hit the menu on the right night. This our beers.’ 992 Willamette has allowed the Torres family to focus on the — CARIMA TORRES Eugene, OR 97401 beer and a few delicious items, rather than 343-9661 getting bogged down in a vast and changing assortment of trend-conscious meals. Condiments are confined to a bottle of Tapatío on the table. “Our recipes are based EUGENE’S WORLD-CLASS on real Mexican street food,” Torres says. “We’ve gotten amazing compliments from customers that our tacos remind them of when they lived in L.A., or when they were in NEIGHBORHOOD GROCERY STORE Mexico or Arizona.” LOCAL • NATURAL • ORGANIC What’s the best part of running a tap house? GOURMET • SPECIALTY • VARIETY “We’ve gotten to know so many new people that have become amazing friends,” Torres says. You can feel that sentiment the moment you walk in, that this is a good family eager to THE CAPELLA MARKET DELI include you in a circle of customers enjoying authentic Mexican street food and great beer. Made to Order From the Kitchen For Events Large & Small The Hayden Bridge Tap House is at 1910 Marcola Road in Springfield, 541-844-2300. Hours are Monday through •Sandwiches •Soups •Box Lunches Wednesday noon to 9 pm, Thursday through Saturday noon to 10 pm, Sundays noon to 7 pm. •Coffee & Tea •Appetizers •Party Trays (Cheeses, •Organic Juices •Entrees Meats, Veggies, Olives) & Smoothies •Salads •Appetizers, Entrees, •Side Dishes Salads, Side Dishes, Sliced to Order •Hot Breakfast* and Soups •Deli Meats *Toast with Cheese & Tomato, Scrambled Eggs & Cheese, LET US HELP YOU WITH YOUR NEXT EVENT! •Bulk Cheeses French Toast, and Homefries CALL 541-345-1014 AND ASK FOR THE DELI 25th & WILLAMETTE • EUGENE • 541-345-1014 OPEN DAILY 8AM - 10PM • www.capellamarket.com $ ANY4 GIANT OFF PIZZA WITH THIS AD 541-284-8484 1809 FRANKLIN BLVD (Across the street from Matthew Knight Arena) SUN-THURS 11AM-MIDNIGHT FRI-SAT 11AM-1AM Pint Night Every Tuesday • Late Night Specials • Free Delivery! ($10 MIN) 4 CHOW WINTER 2017 EUGENEWEEKLY.COM/CHOW EUGENEWEEKLY.COM/CHOW CHOW WINTER 2017 5 CHARCUTERIE PLATE WITH CROSTINIS NORTH- PHOTOS BY TODD COOPER WESTWARD Rain Northwest brings finer dining EXPANSION to west Eugene BY ANDY VALENTINE or years the building at 1190 without the tinned-sardine claustrophobia.
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