Cuisine:

• Homestyle
• Brew, Pubs, Microbreweries
• Pub
• Southern
• Fast Food and Hamburgers

Holman & Finch Public House Description:
Ever loyal to the essence of his native Southern food, Restaurant Eugene owner chef Linton Hopkins, along with Greg Best, the restaurant's mixologist, governs an ambitious gastropub just across the breezeway from the mother establishment. With a lively atmosphere and a warm but sophisticated décor, Holeman & Finch presents a raft of small plates and noshes, exemplified by a pot of chicken liver pâté sealed with a verjus jelly and accompanied by a house-made green tomato pickle, or a trio of deviled eggs. Sweetbreads are as regular an item on this menu as they are at Restaurant Eugene. The burgers are available only after 10 p.m. and on Sunday at brunch. But H & F is all about charcuterie and salumi, again made in-house, as is everything right down to the pickles and mustard, the bitters and maraschino cherries for the cocktails. Desserts also speak Southern, as in the Coca-Cola float, but the accent is Italian, as the treat comes with Fernet Branca ice cream. The cheese plate gathers artisanal selections and the wine list runs from first-rate Champagnes and sparkling wines to serious reds and rosés, including one made for the restaurant at Arcadian that uses that winery's Pinot Noir. Our only complaint is the seemingly shrinking size of the portions for the money.


Be the first one to rate and write a review for this Holman & Finch Public House restaurant!