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    Mimosas

    4.7 (44 reviews)
    Closed 9:00 am - 3:00 pm

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    Smoked salmon egg Benedict
    Ilona S.

    Loved my food and the restaurant is so sweet! Waitresses were awesome and great service. I ordered the smoked salmon Benedict. Delicious smoked salmon, fresh "orangey" color eggs yolks telling me they are super fresh probably organic. The muffin was homemade. The Hollandaise sauce was a not traditional but a bit more lemon flavor and light, very delicious! Definitely want to go again. It was busy but they had a table for us 4 when we walked in.

    Special of the Day - Croissant waffle turkey sandwich with tomato soup
    Lauren W.

    Sweet French-inspired brunch spot in Coburg! Benedict de Molletes - this dish was highly recommended and it didn't disappoint! The grilled polenta was moist with nice crisp edges and the black beans, avocado cream and chorizo spiced ham all came together in the most delicious way. 5 stars! Benedict du Jardin - caramelized sweet potatoes, roasted asparagus, poached egg and fresh arugula on a tasty homemade English muffin. We're snobs about our hollandaise and poached eggs and this one fit the bill. Yum! 5 stars. Potatoes Dauphinoise - wonderful flavors, but very salty top layer. Hopefully it was just an off day. 3 stars. Turkey sandwich with tomato soup - the turkey was nice and flavor and good quality bacon (would had preferred a little more crispy) but the croissant waffle fell flat - literally - but also dry and not buttery at all. The tomato soup had a spice that I didn't particularly care for (Glenwood's is still the king!) but had a nice texture. 3 stars. For a small spot, it was very clean and bright and put together nicely. Our server was excellent and very helpful. The drinks sounded fantastic, so hopefully we'll try them next time!

    Irish coffee
    Jadyn M.

    I love this place! The owner and waitress are very friendly and the restaurant is quaintly decorated. My only complaint is it's a little cold. All the food is delicious, from the Benedicts to the croissant waffles to the croque madame. My spouse has also tried the shakshuka and loved it. You really can't go wrong with any of the food! There is also a wide selection of mimosas -- I personally have enjoyed the peach Bellini. This is definitely a new staple of the area!

    Menu
    Allison P.

    I went here for brunch with my friends today and it was a lovely experience! It was pretty empty with only one other table occupied which was surprising for a Saturday morning. Our waitress seated us immediately and gave us some time with the menus. Three of us got the small strawberries and cream croissant waffles and one got the shakshuka. Our food was amazing! The waffles were crispy and crunchy and the berry sauce was delicious. The mint on top was a lovely touch too. The shakshuka was flavorful and had a tasty yogurt sauce to go with it. Our waitress was super friendly and sweet and was very attentive. We were in and out in just over half an hour! The service was fast, the food came fast, and the table cleaning was fast. This is a newer spot and is definitely worth hitting!

    Benedict du Jardin, Croissant Waffles in chocolate and mandarin, and potatoes Dauphinoise, a delicious espresso martini (and Melissa)

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    4 months ago

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    9 days ago

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    2 days ago

    Service was great and the food was delicious. We sat outside and it was a perfect day to eat outside.

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    8 months ago

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    7 months ago

    Great food, casual atmosphere and attentive service. Gets very busy so not for those in a hurry.

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    1 year ago

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    11 months ago

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    10 months ago

    Great little place in Coburg. Food was really good. Recommend highly for a brunch. Will have to go back to try out their dinner menu.

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    6 months ago

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    1 year ago

    Service excellent. Had been wanting to try shashuka and it was amazing. Sat on the patio--beautiful, relaxing ambiance. I highly recommend!

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    Page 1 of 2

    Ask the Community - Mimosas

    Can you post a menu?

    Hi Michelle, I posted pictures of our current menu here on Yelp. Menus may change over time but that is a good representation of current offerings.

    Will the menu be coming before opening, and will there be non dairy choices (not allergic, but can't have items made with milk or cheese)?

    Hi Jeri, I’m not positive the full menu will be posted before we open on Friday but we definitely have non-dairy items on the menu. For example, our Granola and Fruit Sabayon is made with coconut milk instead of cows milk and our Benedict Classique… Read more

    Don’t See Your Question? Ask Away!

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    North Fork Tavern

    North Fork Tavern

    3.9
    (410 reviews)
    3.1 mi
    $$

    Was driving through Eugene and my hotel receptionist recommended North Fork Tavern for a great…read moreburger and she nailed it. Sat at the bar and the service was fast and attentive. Not too noisy for a tavern, full selection of beer and wine. Burger came out just the way I like it, medium rare and the fries were nice and crisp. I will be stopping back here on my way back to CA.

    We've been coming here for years, but our recent visits have been really disappointing due to major…read moremenu and quality changes. Last time we came for brunch, we noticed the eggs Benedict no longer has the amazing Parmesan-crusted potatoes. The hollandaise is still decent and the focaccia bread is great, but losing that crispy crust was a big bummer. Today's visit for our usual wings and nachos was even more frustrating. First, they no longer offer ground beef for the nachos. We were told we could substitute steak, but that literally doubles the price of the dish. We opted for chicken instead, which was a steep $7 extra for maybe two ounces of meat. When the nachos arrived, they looked like low-effort, homemade oven nachos with just melted cheddar on top. The whole thing was fused together into one giant sheet of chips; we had to break it apart and manually pile the toppings back onto the chips ourselves. It was really weird. The biggest letdown, though, was the wings. It used to be a solid order of six traditional flats and drums. Today, we paid $14 for just four pieces, and they weren't even wings--they were frenched chicken thighs. Subbing a completely different, lower-quality cut of meat without telling the customer is false advertising, and they turned out dry. Plus, the sauce has changed from a traditional Frank's-style buffalo to a harsh cayenne sauce. Between the wings and the nachos, today's total came out to $34--and $40 with a tip. Paying premium prices for dry thigh meat, overpriced add-ons, and a block of fused-together nachos makes it really hard to justify coming back. I'm not sure if North Fork got bought out or what, but I really don't see a point in returning.

    Photos
    Inside
    Inside
    Buffalo Cauliflower
    Buffalo Cauliflower
    Purple Pilot martini I believe. Delish!

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    Purple Pilot martini I believe. Delish!
    Lion and Owl

    Lion and Owl

    4.4
    (420 reviews)
    6.4 mi
    $$

    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!

    Photos
    Sausage stuffed morels with green garlic sabayon - as good as they look!
    Sausage stuffed morels with green garlic sabayon - as good as they look!
    Rabbit terrine with a little treat of the rabbit tenderloin hidden in the center
    Rabbit terrine with a little treat of the rabbit tenderloin hidden in the center
    Rabbit terrine plate. Simply amazing!

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    Rabbit terrine plate. Simply amazing!

    Mimosas - breakfast_brunch - Updated June 2026

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