Cuisine:

• American
• New American
• Others
• Contemporary
• Southern

Restaurant Eugene Description:
Seasonality rigorously rules at Linton and Gina Hopkins' restaurant, named for his grandfather. Gina assembled the very good wine list, while Linton tends to the kitchen. A good list of half-bottle choices is as distinctive as many full-bottle lists in town, and there are numerous equally interesting choices by the glass. Menu selections change daily, but you can expect to find many local products, from Georgia white shrimp in season to lettuces, Sweet Grass Dairy cheeses, and very fine grits. The main dishes always reflect a balance of seafood and meats, and include a well-composed vegetarian plate. The ideas expressed encompass arugula with pimento cheese fritters, parsley root clabber, spiced peanuts and sorghum; roasted black bass, Swiss chard, cippolini and pumpkin; and Wagyu beef rib-eye, parsnip, black trumpets and brown butter. Sweetbreads, when they appear, are not to be missed. The restaurant takes its cheeses seriously, searching out the finest worldwide and serving them properly ripened at a good room temperature. Desserts are awesome, and may include selections such as the El Rey milk chocolate ganache with Benton's bacon ice cream, maple gastrique and beignets.


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