The food at Restaurant Eugene over the past year has become brighter, bolder and more accessible. Chef Linton Hopkins is now on par with the absolute best chefs in the Southeast. Rather than choose the traditional appetizer and entree, guests are presented with a list of around 30 small plates organized under the headings of fish, vegetables, and meat & game. Hopkins' love for ingredients is front and center. The crisp kale is fried just long enough to turn the leaves into shattering chips of musky, smoky flavor with a refreshingly bitter aftertaste. Other dishes are all about showcasing the freshness of the season. The peach and Vidalia salad has becomes a summer staple at the restaurant -- a voluptuous celebration of two kinds of sweetness, the juicy peach and the more cunning onion, perfectly flattering each other. As if to add good fortune to godsend, the restaurant is now far more affordable than before.
Price: $$$ ($20-$30)