Eugene, Cascades & Coast Visitor Center | 550 Pearl St, Eugene 28 CHEF ANDREW HROZA DOMEK This sophisticated restaurant brings chef Andrew Hroza’s Eastern European heritage to Eugene’s food scene. After years on the road cooking for touring musicians like the Eagles and Van Halen, he spent nearly five years working in Copenhagen, Denmark, where he deepened his connection to his family’s roots. Polish for “little house,” Domek opened in 2025. The menu offers twists on Eastern European fare, and Hroza swaps menu items weekly to reflect the Willamette Valley’s abundance of produce. House-made pierogies rotate fillings throughout the year, while dishes like paczki — Polish doughnuts traditionally served sweet — get a savory twist with prosciutto and pub cheese. When he’s not at the restaurant, Hroza heads to El Nopalito, which transitioned from a food cart to brick and mortar in 2025. “It’s fantastic Oaxacan street food,” Hroza says. “It’s the real deal.” Try his favorite, the pambazo, a sandwich with chorizo, potatoes and queso fresco on a soft roll that’s dipped in red sauce and pan fried. For wine with dinner, Hroza is looking forward to Lion & Owl’s new incarnation in 2026. James Beard Award-nominated chef Crystal Platt and sommelier partner Kirsten Hansen are transitioning to a new property and will continue making creative seasonal twists on classic dishes paired with an award-winning wine list. COURTESY OF DOMEK (2) Chef Spotlight: Eugene Dining Innovative chefs in Eugene and Springfield create one of the best dining scenes in Oregon. With exquisite farm produce and local meats and cheeses paired with wines, beer and spirits made nearby, it’s even easier to make a special meal. Three chefs explain what makes the area so special to them. Domek
RkJQdWJsaXNoZXIy MTcxMjMwNg==