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A new food cart has opened up in Veneta, off Hwy. 126 on the way to the coast (and the Oregon Country Fair). Johnny Riv’s Steakshack serves tri-tip, ribeye and “steak shack sliders” to those craving meat on weekend jaunts. Check out the Facebook page at http://wkly.ws/1ht. Townshend’s Tea Co.’s new Eugene shop is now open at 41 W. Broadway, and those chairs and couches look darned comfy. Look for news at their Facebook page: http://wkly.ws/1hu. Continue reading
"We take the notion of a cupcake and elevate it to the next level,” says Larry Oswald, owner, founder, baker (and mopper, he adds) at Larry’s Cupcake Café — a new addition to downtown Eugene’s food-scene renaissance. Continue reading
Some food carts create a specific type of cuisine: Mexican, pizza, Southern food, vegetarian. GastroNomad owner Ben Maude reinvents his menu on the regular not by picking a genre, but by running his food truck as some sort of delicious pop quiz. Continue reading
Sampler plate with chicken Casablanca, stuffed grape leaves and mafghusa. Photo by Todd Cooper. Continue reading
Sometimes a hot dog is just a hot dog, but sometimes it’s made of fish. Wild Grill Foods, a Eugene-based company specializing in seafood products, is now distributing its salmon dogs in local stores. Continue reading
Local niche catering business Ivy’s Cookin’ is celebrating 20 years in business. Check out Ivy’s vegetarian menu, designed as a convenient alternative to eating out, at ivyscookin.com Pizza Research Institute is moving just a little farther down Blair, from 530 to 325 Blair Blvd. They’ll still be open until moving day in late April. Continue reading