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Plus: Downtown Eugene gains a new fine dining spot, a soul food restaurant fights to stay open, Zest closes after two years.
Hop Valley Brewing’s anticipated return to Eugene has arrived just in time for football season, with a new sports-forward brewpub in the 5th Street Market Alley.
The grand opening is set for Thursday, Sept. 17.
Decked out in Ducks colors and decor (and plenty of screens), the new location will serve Hop Valley brews such as Dang Green IPA (the official craft beer of University of Oregon athletics) and fun pub bites, including fried chicken banh mi and pineapple pork street tacos.
Nearby at 5th Street Public Market, Kento’s Hibachi Express now has a permanent spot in the Eateries food court. Kento’s, which started as a food truck, gives you the hibachi experience on the go. Your entree comes with a choice of seared steak, shrimp, tofu and other proteins atop veggies, noodles or rice. It’s a great option for lunch (or dinner on days you can’t be bothered to cook).
And in the same space, you’ll find Scrumdiddlyumtious. The 18-letter eatery boasts burritos and other all-day breakfast items, tortas and tacos (including crispy-cheesy quesabirria), mangonada, baked goods and more sweet treats, plus coffee drinks and fall specials.
More new eateries
Brick and mortar
Downtown Eugene just gained a new date-night spot. Seasoned, which previously operated out of Claim 52, opened a restaurant at the former Bo & Vine location, 941 Pearl St.
Seasoned promises a seasonal, scratch-made, full-service dining experience. The menu takes you from small bites (we’ve got our eye on the halibut crudo and the candied carrots with tahini) and charcuterie boards to a celebratory dinner of premium steaks and Iberico pork frites and crispy duck breast with a Bing cherry demi-glace, plus Willamette Valley wines and fun drinks. We’re particularly intrigued by the Pickle Rick cocktail, soursop daiquiri and the bourbon-spiked Chai on Life.
Mockingbird BBQ opened in downtown Eugene right before the first Ducks game of the season and aims to cater for your next watch party. The owner’s Texan and Mexican roots are evident throughout the menu, from smoked brisket platters to pulled pork tamales (a must-try). There are plenty of gluten-free dishes (the bread is made by Jazzy Ladies) and even a few vegan/vegetarian options, such as mushroom mole tamales and Saturday breakfast tacos.
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We’re particularly excited to try the new food truck, Lola’s Mahal, with its brilliant pairing of Filipino and Southern soul foods. You can order fried catfish baskets alongside chicken adobo, garlic fried rice and collard greens. Both cuisines promise a savory depth and vinegary punch that, regardless of the room left in your stomach, will compel you to take one more bite, and then another.
After a years-long hiatus, Reality Kitchen reopened its food cart, Reality Bites, with a new menu celebrating the creative ingenuity and baking chops of the nonprofit kitchen’s staff and participants. You’ll find sandwiches filled with house-made pickled veggies and smoked mushrooms, shatteringly crisp rockfish and chips along with other lunch-worthy bites. The new food cart is located behind Reality Kitchen (645 River Road) and open from 11 a.m. to 6 p.m., Sunday to Wednesday.
The University of Oregon campus neighborhood has a new pizza spot: Pixel Pie is slinging thin-crust pies at 1236 Kincaid St. The retro menu design is a fun touch.
Springfield Oakshire reopens after hiatus
Days after pausing operations, Oakshire Brewing reopened its Springfield taproom Sept. 4, amid an outcry from the community to keep it open.
Founder and CEO Jeff Althouse planned to close the Main Street space for a few months to determine whether to rebrand, expand offerings or close the taproom permanently.
“While Oakshire expected that process to take more time, the team was able to develop a focused near-term plan faster than anticipated,” the company stated.
Those plans include updated operating hours with morning coffee service, new menu items for faster and lighter options, and adding televisions to make the space a sports hangout.
Restaurant closures and updates
We previously reported that Styr Kurbside Kitchen was closing at the end of August, but after an outpouring of support following the Springfield restaurant’s announcement, Styr is now fighting to stay open.
The restaurant has a fundraiser to stay afloat, whether that means continuing with the brick-and-mortar or downsizing to a food truck. The best way to support them is to stop by Styr (152 28th St.) and buy a plate, with a choice of fried catfish, po boys, specials, red beans, collard greens and other iconic (and in our opinion, damn good) comfort food.
After two years in the Downtown Athletic Club building in Eugene, Zest Kitchen & Bar permanently closed Aug. 28.
Lookout’s former food correspondent, Vanessa Salvia, called Zest “one of the city’s most delicious restaurants.” Located inside the athletic club’s unique restaurant space, with a large deck to boot, Zest offered a Mediterranean dining experience where diners enjoyed cocktails (and mocktails), house-smoked chicken, locally harvested meats, seasonal pizzas, Greek salad and New York steaks.
The athletic club will continue to run its event center while exploring next steps for the space.
Another beloved eatery, Chicken Crossing, also closed last month. The food cart, parked at the intersection of Blair Boulevard and Sixth Street, offered fried chicken, vegan sandwiches and plates to-go — or to enjoy under a covered patio.
In a post, owner Seth Carter thanked the community for supporting his business and said the past four years have been both challenging and fulfilling.
“I truly wish that the economy, and our government were more accommodating, or at all helpful to small businesses, but this world and economy is constantly moving towards convenience and greed rather than quality, and it shows in the consolidation of food service corporations, and small business closing all around us,” he stated. “With the reduction of small business comes the reduction of choice, and we so appreciate that you chose us.
“Even though we will be gone for a while, we are hoping that a more accommodating economic and political climate will return, so that small business, and creative ideas will flourish again.”
