It was great last week to head back to Restaurant Eugene to try chef-owner (and James Beard Award nominee) Linton Hopkins’ (left) new menu. If you’re a longtime favorite of the restaurant, don’t despair: plenty of your favorites, such as the vegetable plate with local, seasonal veggies and polenta-style grits and the excellent cheese offerings are still available, just in smaller form.
The menu is presented backwards, with a list of farms and purveyors used. Inside, things get more complicated — split between “fish,” “vegetables” and “meat and game,” the choices are a little overwhelming. Selections start at the top of the page with smaller plates and get larger as you make your way towards the bottom, with prices (from $4 to $44) following that suit.
The food is every bit as good as it has ever been on past visits — plump, seared scallops over creamy Cope’s corn and charred spring onions were a sweet harbinger of warmer weather, and a dim sum-inspired roasted pork belly