edibleportland.com | 7 Lion & Owl's downtown Eugene location shines with floor-toceiling windows and jewel-colored glassware. But the true showstopper is the vintage silver Airstream parked inside — a reminder of when chef Crystal Platt and co-owner Kirsten Hansen, newly married, launched their farm-to-table restaurant in the trailer in May 2017 in the parking lot of a local farm and garden supply store. Two years later, they opened their downtown location. They persevered through the pandemic and expanded recently with Lemon & Olive, an art deco– style cocktail bar next door. Earlier this year, Platt was nominated as Best Chef in the Pacific Northwest by the James Beard Foundation. And, co-owner Kirsten Hansen’s wine program recently won an award from Wine Spectator. Platt and Hansen's paths first crossed at Marché, a pioneering Eugene restaurant, after Platt graduated from Lane Community College's culinary program and Hansen, with her sommelier experience, joined the restaurant to run the wine program. Platt’s goal was to become Marché’s sous chef within a year. “I did it after nine months,” she says proudly. "We were drawn to each other's knowledge and passions," Hansen recalls. "We were friends for about five years before we became a couple, and the whole time we were talking, we found that our interests complemented each other very well." Hansen, born in Boston but with roots in Eugene, had lived "all over" before returning to be closer to her mother. Before settling in Eugene, Platt — originally from Estacada — dreamed of becoming a stand-up comedian. "I wanted to be on SNL, then transition to comedy roles, then drama, and eventually win an Oscar," she laughs. Her crowning achievement so far came in 2023 when Platt was named a James Beard Award semifinalist. "I was so excited and honored," she beams. During their three-month honeymoon in Europe, the dream arose for Lion & Owl, named after Platt, the wise owl, and Hansen, the fierce lion. They started looking for carts and found the Airstream, then transformed it into a brunch spot, though now they are also open for dinner. The early days were grueling — prepping all week, serving Thursday through Monday, and washing dishes late into the night. "It tested our relationship and our stamina," Hansen admits. In 2019, they opened Lion & Owl's brick-and-mortar location, with the Airstream incorporated inside, providing additional seating. Menus are vegetable-forward and based on hyper-local ingredients. Platt's LOVE, FOOD, AND WINE The story of Eugene’s “fierce and wise” Lion & Owl By Vanessa Salvia and images courtesy of Lion & Owl
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