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Best Southern: Restaurant Eugene

Staff Pick

New Southern cooking is a trend we applaud, and this year has certainly seen a rise in the number of chefs and restaurants embracing regional cooking. But chef Linton Hopkins of RESTAURANT EUGENE was one of the first, and nowhere can you see the marvelous results better than in his $29.50 three-course Sunday suppers. Elegant comfort food, such as Creole fried chicken livers, fried chicken or bacon-wrapped Georgia trout, make you proud to live in the South, in a city that's taken local cooking to such fantastic heights.

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