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One of the most exciting things about dining at Restaurant Eugene is that the menu changes daily. James Beard Award winning chef and owner Linton Hopkins designs different tasting and a la carte menus for each evening, giving guests more than enough reason for return visits. Dine on dishes such as asparagus with veal sweetbreads, mustard and leeks; or English pea puree with dressed blue crab, sunchoke pickle and ham. That’s just the tip of culinary iceberg, however — red snapper tartare with buttermilk crisp shallots; guinea hen with spoonbread puree, root vegetables and foie gras; and black grouper with shrimp-shiitake fondue, leek and fava salad are just some of the dishes available on any given evening, so you’re bound to lock on to a menu item that’ll immediately make your mouth water. Don’t forget to ask for wine-pairing suggestions from sommelier Juan Cortes from the restaurant’s extensive wine list, which specializes in small boutique wineries.