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The sixth annual Next Big Thing contest proved once again that small-town Eugene is home to an incredibly talented and prolific music scene — so prolific that the competition has been divided into three categories for the first time: single/duo, band/group and youth (18 and under). Continue reading
Here’s to tooting our own horn: September’s First Friday ArtWalk downtown is upon us and Eugene Weekly is hosting. Meet us for the first stop of the guided tour at Tokyo Tonkatsu on the corner of Broadway and Charnelton (201 W. Broadway) at 5:30 pm Sept. 5 where we will introduce the first of the five ArtsHound on Broadway EW distribution box winners. Continue reading
• Laurelwood Golf Course opened its new restaurant, Laurelwood Bar and Grill, earlier this summer, and now it’s serving up cocktails, thanks to its newly acquired liquor license. The open-to-the-public restaurant is decked out with six new big-screen televisions in preparation for the upcoming football season, and it’s also home to the iconic tables and chairs that once bedecked the old Oregon Electric Station, repurposed to fit Laurelwood’s antique-chic look. Continue reading
For folks who relish both the stewy, fruity tang of the tropics and the spicy stuff that’s served with rice and beans south of the Rio Grande, the cuisine of Costa Rica presents a savory medium. A Central American country bordered by Nicaragua to the north and Panama to the south, Costa Rica touches the Pacific Ocean on one side and the Caribbean on the other, and is therefore uniquely positioned to receive two different but complimentary cultural and culinary influences. Continue reading
The Oregon Electric Station, one of Eugene’s bastions of fine dining since 1977, reopened Aug. 9 under new ownership, and people have taken notice. “We expected to be busy,” General Manager Paolo Ruffi says, “but we have been beyond busy. We’ve been overwhelmed by the reaction of the people.” Continue reading
It’s hard calling to mind the mouth-watering taste of smoked salmon when staring at a scaly, pungent, eyeballs-and-everything fish. But don’t be intimidated — with the help of a smoker, some brine and a little insider information, you can transform your fishy friend into a Northwest delicacy. Continue reading
Like it or not, football season is upon us like a fullback in tight pants. For many, football means parties and parties mean food. If you need a fresh catering option for your next tailgate (or couch-gate), consider the meanest-named new restaurant in Eugene: Toxic Wings and Fries on River Road. Continue reading
Tam Howitt and her husband Heath Howitt say that to understand Vietnamese cuisine, you have to understand fish sauce. The pair recently opened Tam’s Place Vietnamese Cuisine, a food truck located on 29th and Friendly in Eugene. Fish sauce is made with fermented fish extract and sea salt. Different people use different ingredients to taste — for example, peppers to add a little heat. The Howitts add lime, giving their sauce a tangy bite. Continue reading
It’s dawn at Buoy 10 on the Columbia River, and some of an estimated 1.5 million fall Chinook salmon are swimming through the mouth of the river heading home to their spawning grounds. The silvery speckled fish, like their fellow coho, steelhead and sockeye, face a gauntlet of challenges as they swim upriver to spawn and die — if they are not caught and eaten first by humans or other predators. Continue reading
When I heard author Jon Ronson interviewed on NPR recently about Frank, the film based on his book, I was excited. Having seen trailers featuring Michael Fassbender wearing a papier-mâché head, I was tickled to learn from Ronson that the story was inspired by a real person — Frank Sidebottom, the English musician and comedian who lead the band The Freshies as the ’70s sank into the ’80s. With Fassbender and Maggie Gyllenhaal on the roster, how could Frank be anything but a delightful whimsical romp? Continue reading