Trying to add a payment method? You can do this on the 
QuickTake:
The former owners of Krob Krua have been running their new Thai food cart since early June, and a popular Chinese restaurant in Springfield is expanding with two new concepts.
Bo & Vine quietly served its last burger at its sole Eugene location on Aug. 1, after more than six years on Pearl Street.
A sign posted outside the burger restaurant and bar read, “After much consideration, we have made the difficult decision to close our Eugene Bo & Vine location. We hope you’ll continue to visit us at our Salem and Corvallis locations. We’d love to see you again. From the bottom of our hearts, thank you, Eugene.”
An employee at Bo & Vine’s Corvallis location told Lookout Eugene-Springfield the owners decided not to renew the lease for the Eugene eatery due to low sales and the state of the economy.
On top of its two remaining brick-and-mortar locations further north, Bo & Vine also operates a catering food truck.
Last January, Bo & Vine also closed its downtown Salem location, stating it would merge that eatery with its “largest location in south Salem,” according to the Statesman Journal.
Bo & Vine opened its Eugene location in March 2020, the same week Oregon ordered all restaurant dining rooms to close in response to the COVID-19 pandemic.
From Krob Krua to Lucky Thai
If you’re wondering what happened to Krob Krua, the beloved Thai restaurant in downtown Eugene that shuttered in May after eight years in business, you’re in luck: The same owners are now running Lucky Thai, a food cart at 2777 Friendly St., next to The Healthy Pet. The mobile eatery opened in early June.
The menu was pared down slightly from Krob Krua, but you can still find old standbys such as the ba mee moo dang (a smoked red pork dish with bouncy thin noodles in a lip-smacking broth), Pacific crab and bay shrimp fried rice, crispy rice salad with sour sausage and other dishes that mark the owners’ deep knowledge of and reverence for Thai and other southeast Asian cuisines.
Lookout will have a story on Lucky Thai soon.
Ramen and sushi restaurants coming to Springfield
The owners of Ocean Garden Chinese Restaurant in Springfield are bringing two new Japanese dining options to the area.
The upcoming eateries — a noodle shop and a sushi restaurant — are a departure from the classic American Chinese food served at Ocean Garden, which owner Michelle Chen opened in 2015.
Chen said both restaurants are slated to open by early September.
The upcoming noodle shop, also called Ocean Garden, will be located at the former Naya’s Taqueria at 1835 Pioneer Parkway E. (Naya’s moved to a new location in west Eugene earlier this year after 21 years in Springfield.) It will specialize in ramen with housemade broths.
Genki Sushi will be right next to the original Ocean Garden on Main Street.
Lookout will have more details soon.
Glenwood North opens in Junction City
Fans of Glenwood Restaurant can enjoy the Eugene institution’s omelets, sandwiches and other diner classics in Junction City.
Glenwood North opened Aug. 1 at 1155 Ivy St., in the former home of Viking Inn. The restaurant is open for breakfast and lunch, with plans to add dinner service and early morning grab-and-go options later this month, according to the Tri-County Chamber of Commerce.
Glenwood North’s menu embraces Junction City’s Scandinavian heritage while offering many mainstay dishes from its decades-old Eugene location: You’ll find brioche French toast and breakfast skillets next to steak bites deglazed with Akvavit (a Scandinavian distilled spirit) and served with a lingonberry balsamic sauce.
The full-service restaurant also serves alcoholic beverages, coffee drinks, sandwiches, burgers and other entrees, promising “generous plates, familiar faces, no shortcuts.”
Eugene company wins sustainability award
Mountain Rose Herbs, a Eugene-headquartered supplier of organic herbs, spices, teas and botanical products, recently received the 2026 Stewardship & Sustainability Award from the Nutrition Business Journal.
The honor recognizes companies and leaders “advancing science, integrity, education, innovation, and responsible growth across the health and nutrition industry,” per a press release.
Those commitments from Mountain Rose Herbs, which opened in 1987, include supplying organic, fair trade and sustainably certified ingredients, becoming a zero-waste company in 2016, supporting nonprofit organizations and providing educational resources to organic farmers and herbalists through its Free Herbalism Project.
“Mountain Rose Herbs has pioneered a holistic approach to sustainability that extends across every touchpoint,” Nutrition Business Journal stated in its announcement.
