rye — Restaurant in Eugene

On an annual pilgrimage to Oregon Country Faire, we most happily stumbled upon a most auspicious eatery. Verily, Rye is a most excellent establishment, situated in the fair city of Eugene, Oregon, that I doth heartily commend to all who seek a delectable and memorable repast. From the moment I crossed the threshold, I was struck by the warm and inviting ambiance, as well as the courteous and attentive staff. One of the dishes that did most impress me at Rye was the saganaki, which was truly a marvel. The cheese was melted to perfection and possessed a most delightful flavor that was well-complemented by the accompanying bread and lemon. It was a most auspicious beginning to the meal and set the tone for the delights that were to follow. Methinks the charcuterie board, adorned with an array of cheeses, pates, and terrines, is a feast for both the eyes and the palate. The pates and terrines, crafted with the finest meats and herbs, are a savory delight, each bite bursting with flavor. The dried fruits, carefully selected and arranged, add a touch of sweetness and texture to the board, while the stone ground mustard provides a piquant contrast to the richness of the meats and cheeses. The house-made pickled vegetables, with their vibrant colors and crisp textures, are a refreshing accompaniment to the charcuterie. Another dish that I doth highly recommend is the spring chinook salmon. The fish was cooked to perfection and possessed a most exquisite flavor that was enhanced by the accompanying vegetables, polenta and sauce. It was a truly memorable dish that I would order again, next year without hesitation. I had the pleasure of sampling the mussels, which were truly outstanding. They were cooked to perfection and possessed a most savory flavor that was well-complemented by the accompanying broth and bread. It was a most delightful dish to share with companions and served as a splendid addition to the meal. Verily, I must express my utmost admiration for the dish known as sugo della domenica, for it hath transported me to the verdant hills of Tuscany. The tagliatelle was cooked to perfection, with just the right amount of bite, and the sauce was a symphony of flavors that danced upon my palate. The tomatoes were sweet and tangy, ground pork and beef sautéed to magnificence, the garlic was pungent and aromatic, and the herbs were fresh and fragrant. It was a dish that I shall not soon forget and one that I would highly recommend to any lover of Italian cuisine. Indeed, I must say that the artisanal selection of handmade confections at this establishment is a true marvel. The confections are crafted with the utmost care and attention to detail, using only the finest ingredients and traditional techniques. The chocolates are rich and velvety, with a depth of flavor that is truly remarkable. The bon bons are delicate and decadent, with a smooth and creamy texture that melts in the mouth. Verily, the confection known as toffee is a most wondrous and delectable treat. Its creation is a delicate art, requiring the skillful blending of sugar and butter, heated to a precise temperature until it reaches a rich, golden hue. Once cooled, it is then broken into small, bite-sized pieces, each one a symphony of sweetness and texture. Truly, to partake of this confection is to experience a moment of pure indulgence, fit for the most discerning of palates. Truly, the confections at this establishment are a testament to the skill and artistry of the master confectioners who create them. It is a pleasure and an honor to partake in such exquisite treats, and I would highly recommend them to any lover of fine sweets. Truly, Rye hath outdone themselves, and it is a testament to their commitment to excellence in all aspects of their menu. In sum, I cannot recommend Rye highly enough. The cuisine is exceptional, the ambiance is warm and inviting, and the staff is courteous and attentive. If thou art in search of a fine establishment in Eugene, Oregon, I doth implore thee...

We arrived on time for our 5:00 reservation. Only one other customer was seated and no one else was around. They searched for our reservation and when they finally found it, we were seated on the patio where we requested. Other diners began trickling in around 5:30.

Our server was polite and efficient. While they were out of duck (which is a major reason for choosing Rye) we found plenty of other appealing options. The menu reads well—upscale ingredients prepared in a thoughtful manner. We chose appetizers, drinks, and salmon main entree as well as the scallops.

The poutine was delicious. The drinks were clearly crafted on demand. The mains were beautifully plated. The salmon entree—the veggies were delicious, and the salmon was well seasoned. It was also overcooked and not nearly as tasty as the appearance would suggest.

The experience went south when I ate a scallop. I ate an entire one and the taste was initially fine but then I detected something was off. I wasn’t sure whether maybe I was imagining things. I tried a tiny piece of the second scallop and tried to figure out whether the taste was an herb I didn’t recall, then I realized it reminded me of ammonia. I took a piece of the third scallop, leaving the remaining second scallop on the plate. The tiny piece of the third scallop tasted even stronger of ammonia and it clicked that was what I detected in the other scallops as well.

A server (not our original one who was very busy with new arriving diners) was nearby so I requested the scallops be replaced with the gnocchi. When the gnocchi was delivered, a gentleman approached us and I reported the gnocchi was delicious and apologized for having to send back the scallops. He responded that if something’s off, then it’s off and it was rational to send the dish back. We ordered more craft cocktails and requested the bill.

Imagine our surprise when the bill was delivered, by our original server who never mentioned the scallops and still charged us $38 for them (as well as the gnocchi). We paid but tipped 20% on the total not including the scallops.

Serving diners food that is unfit for consumption is a non starter. Clearly, profits are more important to Rye than is the health of the diners. If I end up getting ill tonight or tomorrow, the scallops will be the number one culprit. Obviously we will not return despite having scheduled several more returns...

I’ve wanted to try this place for several months. However, ultimately I left underwhelmed.

Parking is adequate and easily accessible. We were seated promptly, and I was grateful that there was an available table. Initial drink orders were taken and served in a reasonable amount of time.

After having been there for a bit, I remarked a few times about the ambiance. The place in general is nicely furnished. But, something just felt a bit off. My friend thought it was the dark ceiling. I thought it may have been that and also the lack of ambient noise. It was almost uncomfortably quiet.

The mezcal margarita I had was decent. It wasn’t too heavy of a pour, as the smokiness can sometimes be overpowering. The soup I had was quite good. I believe it was ham and potato chowder. I had the apple and bleu cheese salad for my main dish. It wasn’t bad, but generally unremarkable.

I think what most sticks out in my mind is the timing of when dishes came out and also how an issue with the food was handled. I ordered a soup to start. My soup came, and I finished it. A lady came and took my soup bowl. We waited quite a while, and my friend and I still hadn’t received our meals. I believe at some point I even commented about how long it was taking. Eventually, the food did arrive. My salad was a little soggy, but edible. My friend ordered the duck breast. He said it arrived cold; the vegetables were undercooked, and there was a discrepancy in what was described on the menu. It was brought to the attention of the person who was looking after our table. I don’t remember exactly everything that was said. It just came across as defensive and was handled entirely the wrong way, in my opinion.

An occasional check-in would’ve went a long way towards preventing some of these things, I feel.

-1: Situational Awareness & Addressing Complaints -1: Ambiance -1:...