Son in Law Egg: Deep Fried Hardboiled Egg with Blueberry Caramel, Cilantro and Fried shallots. Photo by The Local Dish
Long a bastion of rugged individualism portrayed in the growth of local farms, Eugene, Oregon has also been a serious player on the organic restaurant stage. New-ish to the party is Party Downtown, with a name that gives a nod to its origin as Party Cart. It morphed in 2015 into a brick and mortar eatery when it entered into a space collaboration with Red Wagon Creamery on 8th Alley.
Here’s a look at three amazing Party Downtown dishes, created in their rustic-chic kitchen that features organic American cuisine. Craft sodas and alcoholic options can be had tableside or in their speakeasy-style bar.
Smoked Beet Salad with Sweet and Sour Rhubarb, Arugula and Shoestring Beets on a Blue Cheese Yogurt Dressing. Photo by The Local Dish.
When you talk with Chefs Tiffany Norton and Mark Kosmicki, partners in life and cooking, they might have a hard time choosing a favorite dish. The changing seasons and availability of local ingredients gives them plenty of reason to waffle. Their commitment to local sourcing runs as deep as their concern for protecting the regions food supply. As a result, favorites change frequently for them, as it does for their new and longstanding fans.
Albacore Tuna Tataki: Pastrami Spice Seared Tuna with Smoked Tonnato, Sauerkraut and Pickled Mustard Seed. Photo by The Local Dish
Whether you arrive through the creamery’s streetside entrance or through the non-distinct alley side, the result is the same. Chefs who say “it’s our duty to the future generations to be as sustainable and mindful as possible”, who source their ingredients locally, and make inventive, successful use of the seasonal harvest. Everyone wins.
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