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What do you call a giant sushi roll? A sushi burrito, of course. “It really just made itself,” says Toby Helms, owner of Unami Sushi and Asian Grill in Springfield. “ It doesn’t have a tortilla or anything like that — it’s just a large roll, with our sushi ingredients.” Continue reading
Northwest burger with Homemade ranch. Photo by Mohammed Alkhadher Continue reading
Once unheard of, boba tea, or bubble tea, features chewy tapioca, or “boba” balls that patrons slurp down with a wide straw, along with a milky iced tea. “It started in Taiwan in the 1980s,” says D.I.Y. Tea & Beyond owner Richard Zheng. “Now it’s all over the world.” Zheng says his shop’s boba tea is a standout because of its brewing process, using a tea espresso machine, and the way they prepare the addictive little boba balls themselves: Continue reading
Pizza from Falling Sky Continue reading
Padma Prakash worked as a prep cook at the Oregon Electric Station for more than three decades, she says. It was a hard pill to swallow when management changed in 2014 and slashed her pay. Unsure what else to do, Padma Prakash— with help from her youngest son, Jayant Prakash — opened Crazy Curry, the bright yellow Indo-Fijian food cart on the lonely corner of River Road & Thomas Lane. “I’ve eaten a lot of Indian and Fijian food,” Jayant Prakash says. “Nothing compares to my mom’s cooking.” Continue reading
Creamy gorgonzola and walnut wontons Continue reading
There’s nothing else quite like Kun Fusion Grill in Eugene, and that’s the point, says owner Shawn Werner. Take Kun Fusion’s rice bowl, for example, resplendent with savory chicken, crunchy veggies and mounds of rice topped with a fried egg. It’s fusion food at its very best, combining Korean and Mexican cuisines to delicious effect. Imagine hefty burritos filled with sumptuous Korean barbecue meat, rice and vegetables, and you’re getting close to picturing just how delightful this cultural combination can be. Continue reading
Settling in with a bowl of gooey macaroni and cheese is pretty much the culinary equivalent of a hug, and it’s not just for kids: It’s popping up on adult menus everywhere. The dish is simple, comforting, nostalgic and oh so American. And it’s versatile — anything can be a topping! In our highly scientific approach, we looked at noodle types (it’s not always macaroni) and quality, cheese and cheese sauce, the presence of breadcrumbs and add-in options, presentation and, generally, if it made our bellies swoon. Continue reading
Thirty years ago, Abdul-Waheed Wahed was sitting in the Frankfurt airport, waiting for his flight from Germany to Eugene. Wahed, a Kabul native who’d earlier fled the Soviet conflict in Afghanistan, had some time to kill. So, perched at the airport bar in 1986, he had a few drinks. A woman he knew sat down beside him. They shared a whiskey, then a few more. Wahed missed his flight. Continue reading
EW often writes about the new and shiny. Readers and writers alike take interest in stories describing the latest food trends or the most recent restaurants to hit town. But sometimes, there’s value in taking a look back at the restaurants that have stood the test of time. The restaurant business has a high rate of turnover, and a trendy new place might close a month after it opens. Continue reading