International Flavors on Main Street USA

As a “theater mom” whose kids more often than not perform at the Wildish Theater on Main Street in Springfield, I’ve put in my time walking those blocks in search of a tasty lunch or dinner before a show.

And in the 10 years or so that I’ve been on my quest for diverse and interesting food options, I’ve seen an uptick in possibilities — downtown Springfield is officially hopping.

A restaurant that first developed a big following for its takeout-only chow, Addis Ethiopian will open its first storefront. Rejoice! Some of us might have a slight addiction to its kik wot, split peas simmered in turmeric, onion and garlic, or fasolia, a scrumptious carrot and green bean dish, slightly spicy, and best scooped with as much injera bread — a moist, tangy, sourdough flatbread — as you can stuff in your face.

We’re delighted that Addis will have a brick-and-mortar restaurant, because this is food that’s meant to share. Takeout is good, but tucking into a big platter of this stuff with your family and friends is just better.

Also in the works? The vegans are coming.

Yep — Cornbread Café, those popular dairy-egg-meat-free alchemists, will open a new shop smack-dab in the action on Main Street, offering their signature sandwiches, soups, salads and vegan comfort-food favorites.

But my go-to is still Noodle N Thai. Chef Wan Pan whips up fresh, hearty meals with a constant eye to quality ingredients.

NoodleNThai-5108 — Fresh garden rolls
Photo by Todd Cooper

The restaurant is in a former diner — it still has the booths and the counter seating of a bygone era. But from there, your taste buds depart for Bangkok, where Pan learned to cook in her family’s restaurant.

A platter of appetizers features garden rolls with delicate chicken, bean noodles and diced carrots. Sharing top billing are morsels of nutty pumpkin tempura and crab rangoon, with its crispy shell and creamy, warm interior.

I’m fussy when it comes to tom kha soup — and Noodle N Thai does a nice job. The broth is flavorful and richly aromatic, with sweet coconut notes and just the right hit of spice. Fresh onion, mushroom, tomatoes and galangal elevate slices of tender chicken. (If you have a cold, this soup will destroy it.)

A roasted duck curry is dense and meaty, with a delectable umami texture and flavor, sheltered with a balance of basil, lemongrass and red curry.

NoodleNThai-5078 — Ice cream with sweet sticky rice
Photo by Todd Cooper

Save room for dessert, and order the sticky rice ice cream. Clouds of fresh vanilla coconut ice cream sit atop warm sticky rice, dotted with peanuts. It’s the ultimate comfort food, and cheaper than an airline ticket to Thailand. ■

Noodle N Thai is located at 553 Main Street. They’re open 11 am to 9 pm Monday through Friday and noon to 9 pm Saturday and Sunday; 541-505-7349. Neighboring Cornbread Café, in the historic Stevens-Perkins Building (330-336 Main Street) and Addis Ethiopian (321 Main Street) opening soon.

A Note From the Publisher

Dear Readers,

The last two years have been some of the hardest in Eugene Weekly’s 43 years. There were moments when keeping the paper alive felt uncertain. And yet, here we are — still publishing, still investigating, still showing up every week.

That’s because of you!

Not just because of financial support (though that matters enormously), but because of the emails, notes, conversations, encouragement and ideas you shared along the way. You reminded us why this paper exists and who it’s for.

Listening to readers has always been at the heart of Eugene Weekly. This year, that meant launching our popular weekly Activist Alert column, after many of you told us there was no single, reliable place to find information about rallies, meetings and ways to get involved. You asked. We responded.

We’ve also continued to deepen the coverage that sets Eugene Weekly apart, including our in-depth reporting on local real estate development through Bricks & Mortar — digging into what’s being built, who’s behind it and how those decisions shape our community.

And, of course, we’ve continued to bring you the stories and features many of you depend on: investigations and local government reporting, arts and culture coverage, sudoku and crossword puzzles, Savage Love, and our extensive community events calendar. We feature award-winning stories by University of Oregon student reporters getting real world journalism experience. All free. In print and online.

None of this happens by accident. It happens because readers step up and say: this matters.

As we head into a new year, please consider supporting Eugene Weekly if you’re able. Every dollar helps keep us digging, questioning, celebrating — and yes, occasionally annoying exactly the right people. We consider that a public service.

Thank you for standing with us!