Sweet Life, to me, is like coming home…read more While growing up, we'd come here after pretty much anything positive to celebrate. Then, for years it was one of two places I both wanted to go to and take people to experience each time I visited. Now that I live here again, I strangely only get delivery. However, even saying the name brings on a childish grin (and possibly happy tears) to my eyes! It doesn't hurt that their key lime tart is my favorite dessert not called sorbet of all time. Oh, yes, they also have sorbet, and while it isn't on Wanderlust's level, I don't care. They execute every single thing with a level of precision and care that you just don't see often, and somehow do it in a way that feels welcoming! Thank you, Sweet Life, thank you.

Amazing desserts Vegan also…read more Creative and delicious Cakes, pastries and other sweets

Roasted leg of lamb sandwich with arugula and sun-dried tomatoes on toasted sourdough is some kind…read moreof deliciousness for lunch on a sunny day with a side of Topochico and espresso for an espresso tonic in the sun. Thanks to Dillon who sliced the baguette for me to take home. Always love the ambience of the flowers looking so casually gorgeous and the happy plants thriving in their spaces. Picked up three different cookies as a quick thank you for the professional staff team over at Pacific Photo for helping with some urgent business yesterday.

We went into Noisette Pastry Kitchen to take a quick looksee and told them we would be back after…read morelunch. They probably didn't believe us, but we are people of our word (when it comes to food, anyway). I was vascillating between the croissant and the palmier. I agonized over getting the croissant or the palmier. I couldn't get both because I was too full from our Cuban lunch. "Save one for later", one might say. To that I say, "Pshaw". My SO put me out of my self imposed misery by ordering a croissant, which afforded me the opportunity to get the palmier. Palmiers are one of my favorite pastries/cookies (which one is it?). My SO once bought me a half burnt palmier and I quickly ate it without one compaint. I never buy those containers of mini palmiers at Costco because they would be gone very quickly and I would feel very guilty. I know my palmiers. Croissants, on the other hand, are how I judge a bakery, if they happen to make croissants. I don't think I'm super snobby, but I know a good croissant when I eat one (good for me, anyway). Noisette's croissant had buttery flaky layers on the outside with a moist and tender inside. This was as awesome as a croissant gets. The palmier was different from any other I've had. It was almost one inch thick (which is about twice as thick as your standard bakery palmier). The innermost layers were slightly tender, sort of like the inside of a croissant, but not quite. What a wonderful and new experience in eating my beloved palmier. Thank you Noisette's. Oh yeah, all the other pastries and food looked pretty darn good too, haha. Please keep this place in business for the next time we're back in Eugene.

There are restaurants that seduce you with promise, and others that test your patience before…read morerevealing their intent. Lion & Owl, on this particular morning, proved to be both--a place of evident talent, yet uneven discipline, where flashes of brilliance are offset by lapses that no serious kitchen should permit. Let us begin with the triumph. The buckwheat pancakes arrive not merely as breakfast, but as a composition. A stack of admirable loft and structure--evidence of a properly developed batter, handled with restraint and precision. The crumb is airy yet resilient, each bite yielding gently before dissolving into a delicate nuttiness inherent to buckwheat. A caramelized banana sauce pools generously, glossy and fragrant, its sweetness tempered by the cultured tang of crème fraîche. Toasted coconut chips scatter across the top like crisp punctuation, lending both aroma and texture. This is cooking that understands balance--sweetness checked by acidity, softness lifted by crunch, comfort elevated by technique. It is, quite simply, a five out of five dish. The kitchen, here, remembers what it means to nourish and delight. And then--alas--we encounter its counterpoint. The mushroom brioche toast, in conception, should be a study in harmony: buttery bread, earthy fungi, silken eggs, fresh greens. Yet the execution falters at its very foundation. The brioche--so essential, so central--is pushed past the threshold of caramelization into bitterness. In a bread so rich with butter and sugar, precision is everything; overcook it, and the entire structure collapses under a shadow of char. The garnish, too, feels careless--large stems of greenery draped without intention, rather than composed with purpose. It is a dish that looks promising from a distance but betrays its flaws upon inspection. A two out of five--a failure not of imagination, but of discipline. The brie and truffle macaron arrives as an afterthought--set aside, unannounced, uncentered, as though it were a spare utensil rather than a composed pastry. Presentation matters. It signals care. Here, there is none. And the macaron itself? A confection that should whisper with delicacy instead resists with age. The shell is hardened, the interior overly chewy--signs of time having passed unkindly. The flavor is confused: a sweet, almost vanilla shell encasing a mild, savory filling of whipped brie and timid truffle. Neither side asserts itself; neither yields to the other. It is neither dessert nor savory course, but a muddled compromise. A two out of five, and left unfinished--a silent verdict more damning than words. The mimosa, I am told, is bright and pleasing, though presented without flourish--a small omission, but telling in a restaurant aspiring to polish. A four out of five, competent yet unadorned. The pour-over coffee reveals a lighter roast profile: bright acidity at the fore, a nutty mid-palate, a gently lingering finish. It is, as you observed, "hipster coffee"--intentionally expressive, though perhaps too acidic for a more classical palate. On flavor alone, a three out of five. Yet the experience is marred by a most unforgivable intrusion: a hair in the initial cup. Such a thing should never reach a guest. Ever. And beyond the plate--there is service. Dishes arriving out of sequence. Eggs meant for one guest appearing with another's delayed entrée. A table divided, one diner finished while the other waits. Explanations that do not align with reality. Items placed without acknowledgment or intention. These are not minor stumbles; they are fractures in the very architecture of hospitality. The Verdict Lion & Owl is a restaurant caught between what it is capable of and what it consistently delivers. There is real talent in this kitchen--evident in the pancakes, in the conceptual ambition of the menu, in flashes of thoughtful composition. But talent without rigor is unreliable. And hospitality without coordination is hollow. For every moment of genuine pleasure, there is another of carelessness--overcooked bread, stale pastry, inattentive plating, lapses in cleanliness, and disjointed service. In the end, one must judge the whole, not the highlights. Overall score: 2 out of 5. A restaurant with promise--undeniably--but one that must remember that excellence is not achieved in moments. It is achieved in consistency, in care, and in respect for the guest at every stage of the meal. Until then, Lion & Owl remains... a place that almost is.

Really great fresh food with some interesting combinations. We came here on a whim (no…read morereservations) while visiting my wife's niece at UofO at around noon on a Saturday. Busy but they had a table for us. Very nice decor, rotating menu. We had the buckwheat pancakes with caramelized bananas, dates, and pineapple syrup which was sweet but not overly so since the pancakes underneath were not touched by the syrup ended up being a really nice balance. Bacon was like a cross between pork belly and bacon (very thick) but really tasty. Breakfast Sando was good with in-house ground pork and a nice aioli. We also tried the savory macarons (Brie and truffle) which are delicious. Creamy and a tad sweet. Not too much truffle. Coffee was a bright tangy pour over-not my favorite type but some people really like that style. Oh, and we had a blood orange mimosa which was really good Overall an excellent experience! Definitely going to again when we are in town!

Marche is a pleasant restaurant in downtown Eugene. It was pretty quiet with a nice upscale…read moreatmosphere, but a little hard to find for us, as we don't live in Eugene. Service was very good, but a little on the slow side. It wasn't bad, though, as the vibe of the restaurant is relaxed. We both ordered the Smoked Pork Chop (sweet potato purée, huckleberry jus, roasted brussel sprouts, pecans & bacon). It was cooked nicely and was enjoyable to eat. I would have preferred more of the huckleberry jus and more brussel sprouts, but can't complain about the quality of the food. In short, it was delicious, but could have been even better with just a few enhancements. Price was reasonable when compared to comparable restaurants in Salem and Portland. I'll return again for a different dish.

overall a disappointing experience for our anniversary dinner. We were seated in a quiet booth, as…read morerequested, but promptly there was a table of 9 adjacent to ours and we no longer could hear each other. We ordered the grilled veggies as an appetizer which were good. But I was served the exact same grilled veggie combo on my main dish. I wish the waitress would have told me when I ordered!! I had the goat cheese spinach soufflé and this was honestly the blandest concoction i have ever tasted

Gretchen's cupcakes are TO DIE FOR. Seriously, they are so yummy! My favorite is the chocolate…read moresalted caramel but I also love the OG sassy. Her recipe is unique which makes them truly special - they're like no other cupcake I've tried. Any event I have is an excuse to order from her - we even had them at our wedding instead of a traditional cake. Even her boxes are beautifully decorated with ribbon. Highly recommend if you are looking for something exceptional

Our daughter was blown away with the surprise birthday cake from The Sassy Cupcake. From the…read moreappearances, she was expecting a vanilla cake. Imagine her further surprise when cutting in she found her favorite confetti cake. I should say new favorite as it is better than any confetti cake she has had previously. The cake is fantastic. Huge thanks for personally delivering to our home.

The service was great. Same young woman that has taken my order a few times. They were busy for a…read moreMonday but my order came out on time. It was well played and tasted great Same for my cookie and croissant (for tomorrow) I'll be back later this week

Three of us stopped in for a quick bite. I've always loved this market space, the vibe, offerings…read moreand staff are top notch. We had a turkey sandwich and three small side salads between us (beet, garbanzo and chicken salad) with a bag of chips. They had gorgeous and plentiful baked goods mid afternoon, coffee, canned ciders and beer, canned soda and three wines by the glass that I noticed plus two soups. Lots of gift-able items and vegetarian offerings, but vegan options were pretty limited. TBH it feels a bit overpriced for counter service, but location location location. Stay awhile and wander the other shops after stopping in to Provisions Market Hall! (Sorry, I was remiss in snapping any pictures this visit.)

The owner has celiac disease themselves, they made the entire bakery 100% dedicated gluten-free…read more Knowing that everything in the entire shop--from the flour mixes to the pastries--is completely free of gluten brings so much peace of mind. There is zero risk of cross-contamination, which makes it a truly safe and wonderful place to get your treats and baking mixes. It really is a special local treasure.

We arrive and find a walk up window is the only way to purchase anything…read more The service person wasn't enthusiastic or energetic and almost seemed like they didn't enjoy being there. It is hard to see any of the offerings and the goods that we were able to see were unlabeled and unpriced. For us, shopping for baked goods is a visual experience. We had to squint through a glass door at an angle into a glass cabinet with reflections obstructing the view of the products The blueberry scone was light on blueberries but the glaze added a sweetness and some flavor. The Mushroom gouda turnover was a hot pastry that was flaky and had a nice buttery taste. It was a very flavorful combination that worked quite well.

Back for the first time in a long while. Came early enough to get access to the bran muffins…read more Sometimes the best things are gone before 11 AM. Took a butter croissant as well as the ham and Gruyère cheese croissant, heated, for later. I think the server name was Lindsay and she was wonderfully understanding and helpful with the dilemma of which croissants to select. Write a book so I could read it while enjoying my tea in a mug and my pastry on a plate.

Best coffee in Eugene. Very good food and quick walk up style counter service. My go to place for…read morebreakfast or lunch in south Eugene. They definitely get busy during the weekend breakfast rush but I have found it's still fast enough you don't really have to wait which is a big plus for me. They have a nice outdoor seating area as well.