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    The Davis Restaurant & Bar

    3.9 (269 reviews)
    ModerateNew American

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    THE DAVIS RESTAURANT & BAR ATMOSPHERE

    What's the vibe?
    Moderate noise
    Good for groups
    Happy hour specials
    Dogs allowed

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    Recommended Reviews - The Davis Restaurant & Bar

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    Shrimp and grits
    alyse s.

    An oasis in a difficult downtown corridor, Davis never disappoints. The food is always good, the wine selection is terrific and the service is awesome. I had shrimp and grits, well seasoned and a generous portion for a"small plate." Husband had steak frites and really enjoyed it. Great experience overall, highly recommend.

    Brussels!
    Jim B.

    Stop in here on a recommendation and could not have been happier! First course was crispy Brussel sprouts with lemon slices and green olive - hands down the best Brussels I have ever had! Our mains were a burger (fantastic) and the salmon entree - truly amazing! The chef here needs some kudos!

    Slow Roasted Beets
    Stephanie M.

    A girlfriend and I decided to treat ourselves to a lovely sit down dinner before heading over to The Hult Center to scream out heads off at RuPaul's Werq the World Tour. Making reservations was very easily done through the website. We decided to split the fungi fries, the beet salad, and the four cheese tortellini. We also both selected a drink from their mocktails selection. She got the hibiscus kiss while I ordered the spicy cucumber mock-a-rita. I am not exaggerating when I saw that this was one of the best food spread I have had in awhile. The star of the show was the beet salad! Now I usually can't stand cucumbers, but I was surprised to see that I didn't mind them in this dish. They were such a nice refreshing compliment with the creamy dressing and smoky roasted veggies that I didn't even notice them. Also I so appreciate there being a mini mocktail menu. My mock-a-rita was delicious. I have eaten at The Davis a few times before and had typically a moderate experience. However, on this evening it was exceptional! Looking forward to this being a regular pre event dinner spot.

    Tapioca Chips
    Brent B.

    Went here after learning that it's owned by the owner as Krob Krua. The butternut squash was uniquely presented & tasted super good. The Chop Chop salad was underwhelming, though - very salty, too much dressing, and not enough greens. The shrimp & grits were somewhere in between. I wouldn't mind giving it another try sometime, but I probably won't go out of my way to.

    Kofta Kebab
    Megan W.

    The food is absolutely stellar. Sometimes the specials are misses, but every item on the normal menu has been delicious and worth coming back for. And the bacon! Thick cut, freshly cooked, and salty... so good. I especially recommend the Chef's Board! The quality of service, as with most places, does depend on the waiter or waitress, but almost everyone is amazing. They don't skimp on space: My partner and I feel like we are a good distance away from other parties, and that we aren't needing to talk over people. I do recommend getting a reservation unless you come very early - because they are generous with spacing, there aren't as many tables. There's a parking lot a block away (a one to two minute walk?), if you can't find parking on the street. Lots of bars in the area, but The Davis Restaurant has a good number of cocktails, and they're pretty good. A little pricey, but it is a nicer restaurant, and the ambiance and food make it not as bad.

    Chicken dumplings
    Wella A.

    I love The Davis. It is THE restaurant in Eugene. Still amazing food after all these years. The menu changes seasonally and what they serve is consistently f***ing delicious. They plate their food so beautifully each time, and the service has been outstanding. I started with the flavorful (party in my mouth) beet salad and had the heavenly chicken & seasonal mushrooms dumplings, from the small plate/appetizer section as my entree. I had a bite of my husband's delicious pretzel served with a warm whipped cheese sauce (just damn good) before he devoured his steak & frites (which I've had and can say it's absolutely pleasurable).

    Seasonal chefs board was fun, unique and delicious. The stars of the show was the homemade bacon and crazy delicious quail egg
    Jen G.

    We just went for snacks and dessert and it did not disappoint! The chef sport was fun and delicious (full disclosure, I am not a charcuterie board person) the pulled pork biscuit sliders were tasty, and the dessert special French toast, with roasted figs was unique and delish . Decent service. Only cons :The Decor seems a little dated, and none of the seating other than the booths is particularly appealing or cozy/comfortable.

    Boulevardier
    Aaron S.

    Great service, ambiance, and drinks. Came in to order food togo. Food looked and tasted great. The coctail while i waited was perfect! 5 stars all the way.

    Shrimp & Grits
    Chris S.

    We just had the best meal at The Davis. Lemon Drop, Chef's Board, Shrimp & Grits, and Deviled Eggs topped with Chicharron. It was all fantastic!! We're new to Eugene and we'll be eating there a lot.

    Shrimp and grits

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    7 months ago

    We really liked this spot. Great food and good size portions and great service. We will be back.

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    9 months ago

    Both meals were way over salted- I couldn't eat it- and the waitress didn't check on us at all after the food was served.

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    Ask the Community - The Davis Restaurant & Bar

    Are kids allowed into the restaurant?

    Yes.

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    Lion and Owl

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    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!
    North Fork Tavern

    North Fork Tavern

    3.9
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    3.5 mi
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    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!
    Gordon Tavern

    Gordon Tavern

    3.2
    (148 reviews)
    0.3 mi

    We ate our commencement celebratory dinner at Gordon Tavern. The place was packed and the service…read morewas a little hiccupy, but I imagine it was not a typical day for them. We ordered their house hefeweizen and I thought it was good. Daughter had a cider and appreciated it. Food ordered were two pork chop plates and a salmon. These were beautifully presented and tasty. The pork chop was a little tough for my taste, but honestly all pork seems to be that way because of the changes in hog care/feed. I think the restaurant is very pretty, but all the surfaces are hard. Consequently, it is very loud. I would return here and try appetizers, which looked great!

    I was happy with our visit here. We celebrated my sister's birthday here; though it wasn't her…read morefirst choice, she'd been here before and was glad to have the chance to visit again. They were able to seat our party of of nine, including toddler, fairly easily though we did need to call because nine is 'overbooked'. Thanks for getting us in, Gordon! The menu is not extensive but everyone found something that suited them well. I picked the burger, and it was excellent. Kudos to the chef for getting it fully well done; oftentimes I order a burger this way and it comes out with some pink on it. The bacon was also cooked through, another item that usually comes half cooked or less. It was accompanied with fries and I was really pleased with my choice. Some of the others got the short rib, salmon, and steak and everyone was happy with the meal. I decided to get an alcoholic beverage and was torn between the Starry Night and the Oregon Mule. I don't usually like a mule, but this one had marionberry vodka and I'm a sucker for just about anything with marionberry flavor so I went for it. I was surprised how much I liked this drink, because ginger beer usually is far too overpowering and here it was well balanced with the rest of the drink. I would order this again, and probably liked it better than the bit of the Starry Night I tasted from my sister. They also have seasonal drinks and lots of beers and wines to choose from. It's in the Gordon Hotel, so it's hard to miss (except I did, because for some reason I didn't make the connection that the Gordon Tavern was of course the restaurant at the Gordon Hotel). There's parking across the street that I believe is free for up to three hours.

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    Side of Fries
    Side of Fries
    Empty beer glass

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    Empty beer glass

    The Davis Restaurant & Bar - newamerican - Updated June 2026

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