Marche, located in Eugene, Oregon, opened in August 1998. The restaurant, which seats 80 guests, has an exhibition kitchen featuring a beautiful wood-fired oven. There is also a stylish bar and a large outdoor dining area, covered with awnings and umbrellas and surrounded by a garden of herbs and edible flowers. Marche takes its name from the French word for market – a word that describes our location in the bustling 5th street Market and more importantly, our philosophy of cooking. The menu is based on the foods one would find at a farmer’s market: fresh, seasonal, and regional. Marche is committed to using only those ingredients that are at their best, so our menu evolves as we move through the seasons of the year. Marche also believes in using the highest quality and most healthful ingredients available and to that end use organic, free range, and chemical free products. The culinary technique is French-based: intensely flavored and simply but beautifully presented.
Classic American Comfort Food with a North West FlairSituated on the main floor of the Gordon Hotel, The Gordon Tavern is an oasis of Americana. The modern decor with rustic undertones, features natural wood accents and serves as the perfect backdrop to a rich and clever menu of classic American comfort food with a northwest flair.Expect generous and crowd-pleasing appetizers meant for sharing. Extensive craft beer offerings are a must as well as original handcrafted cocktails. In addition to a lunch and dinner, The Gordon Tavern offers a generous early and late happy hour as well as brunch.
Join us in celebrating panoramic view of Eugene’s Willamette River with an expertly crafted menu of contemporary Pacific Northwest fare. Our beautifully designed dining rooms, private event spaces and riverside deck are the perfect setting to enjoy our fresh and seasonal menu proudly composed of locally and regionally sourced ingredients.
The Southtowne Pub on Willamette features a full draft line of craft beer and honey ales proudly brewed in West Eugene since 2013. Viking Brewing Company has made its name making braggot, which is a beer-forward hybrid of mead and beer. We also brew non-honey ales, and feature a full bar with one of the most extensive aquavit collections in the Pacific Northwest. You can try this quintessential Scandinavian spirit in one of our house cocktails or in a flight! Head Chef, Mark Brauer, has curated a Scandinavian-inspired menu that features traditional dishes, and incorporates the Scandinavian style of marrying preserved and fresh ingredients. You will also find classic pub fare like burgers and hand-tossed pies, built with high quality and locally sourced ingredients, including meat from our local butcher. Of Norwegian decent, himself, Chef Mark has a passion for Asian cuisine, particularly Japanese, so don't be surprised when your dish is fused with other traditional World fare!
