This place is very pleasant. Love that they play jazz on vinyl and the wine flight was tasty and…read morereasonably priced!

Great evening. Lots of wines by the glass and bottle to choose from. Fairly priced and the jazz was…read moreright on target. Service was knowledgeable and professional. Would highly recommend Nero's.

If someone pays $135 and gets the date wrong there should be a heartfelt attempt to reschedule…read more This owner said heck no, in a not caring way. Offered me a tasting but no food. Stay away from this woman and her restaurant. So many ways to make this work.

Angus and the crew are so great. love going here. definitely worth a visit. the wine tasting is fun…read morebut they specialize in getting you the exact wine for your taste buds. They have wine prices from low to high. SO lots of selection to choose from

I'm in OR for the first time visiting my sister. The day I arrive, we open a Pinot Noir from…read moreCapitello. She shares she's a wine club member and I insist we must visit the tasting room. Pinot Gris, Classy Lady Pinot Noir, and Barrel Reserve Pinot Noir are my favs. How can I pack up a case and send then to my home immediately??? Oregon Wine Country is absolutely delicious. I'll definitely visit again.

Our family of four stopped in after a day touring the murals of DT Eugene. Anna (?) was so…read moregracious, knowledgeable and welcoming. We enjoyed the Sauvignon Gris, sparkling rose, organic Pinot Noir and Chardonnay. Highly recommend!

We ordered the scallops and burger. The burger was great but the scallops were not warm…read more Unfortunately the server didn't come check on us for a while so I just ate it and didn't say anything. Sadly don't think we will come back :/

The service was incredibly slow, and we were one of the few tables. It took 25 minutes to take out…read moreorder. Got the calamari, very, very salty. So disappointed!

OMG!! My new favorite restaurant in Eugene!!! Did not have any high expectations, I just wanted a…read morenice glass of wine and raw oysters. Of course, had my Yelp app handy and it found Bar Purlieu for me. I got there right at 4pm when they opened since it was a Friday night, 4th of July weekend so did not know if I was going to get a big crowd since I had no reservations. I ordered the following: House Chianti (excellent)!! regret that I did not take a picture of the bottle ($14) Bone Marrow Appetizer: melt in your mouth delicious ($19) Filet Mignon: delicious, it had a morel mushroom sauce and it was absolutely divine. I got it medium rare and it was perfect ($50) 6 Oyster's: very meaty and you need to ask for fresh horseradish and tabasco sauce. They only have 1 small bottle of tabasco sauce for the whole restaurant and they serve raw oysters... what??? that is insane!!! ($4.50 PER OYSTER-that is insane too but they were nice an meaty). I will definitely be back!!!! Will bring my own Costco size Tabasco sauce

This visit was a much better experience with truly exceptional customer service and a chance to…read morecelebrate a new friend's birthday. We sat outside because the place was packed but we're given a heater and blankets which made it a pretty cozy experience. The food was on point this time: the shaved egg yolk was a rich and delicious enhancement to the mushroom puff pastry entrée very note worthy the lemon meringue dessert.

There are restaurants that seduce you with promise, and others that test your patience before…read morerevealing their intent. Lion & Owl, on this particular morning, proved to be both--a place of evident talent, yet uneven discipline, where flashes of brilliance are offset by lapses that no serious kitchen should permit. Let us begin with the triumph. The buckwheat pancakes arrive not merely as breakfast, but as a composition. A stack of admirable loft and structure--evidence of a properly developed batter, handled with restraint and precision. The crumb is airy yet resilient, each bite yielding gently before dissolving into a delicate nuttiness inherent to buckwheat. A caramelized banana sauce pools generously, glossy and fragrant, its sweetness tempered by the cultured tang of crème fraîche. Toasted coconut chips scatter across the top like crisp punctuation, lending both aroma and texture. This is cooking that understands balance--sweetness checked by acidity, softness lifted by crunch, comfort elevated by technique. It is, quite simply, a five out of five dish. The kitchen, here, remembers what it means to nourish and delight. And then--alas--we encounter its counterpoint. The mushroom brioche toast, in conception, should be a study in harmony: buttery bread, earthy fungi, silken eggs, fresh greens. Yet the execution falters at its very foundation. The brioche--so essential, so central--is pushed past the threshold of caramelization into bitterness. In a bread so rich with butter and sugar, precision is everything; overcook it, and the entire structure collapses under a shadow of char. The garnish, too, feels careless--large stems of greenery draped without intention, rather than composed with purpose. It is a dish that looks promising from a distance but betrays its flaws upon inspection. A two out of five--a failure not of imagination, but of discipline. The brie and truffle macaron arrives as an afterthought--set aside, unannounced, uncentered, as though it were a spare utensil rather than a composed pastry. Presentation matters. It signals care. Here, there is none. And the macaron itself? A confection that should whisper with delicacy instead resists with age. The shell is hardened, the interior overly chewy--signs of time having passed unkindly. The flavor is confused: a sweet, almost vanilla shell encasing a mild, savory filling of whipped brie and timid truffle. Neither side asserts itself; neither yields to the other. It is neither dessert nor savory course, but a muddled compromise. A two out of five, and left unfinished--a silent verdict more damning than words. The mimosa, I am told, is bright and pleasing, though presented without flourish--a small omission, but telling in a restaurant aspiring to polish. A four out of five, competent yet unadorned. The pour-over coffee reveals a lighter roast profile: bright acidity at the fore, a nutty mid-palate, a gently lingering finish. It is, as you observed, "hipster coffee"--intentionally expressive, though perhaps too acidic for a more classical palate. On flavor alone, a three out of five. Yet the experience is marred by a most unforgivable intrusion: a hair in the initial cup. Such a thing should never reach a guest. Ever. And beyond the plate--there is service. Dishes arriving out of sequence. Eggs meant for one guest appearing with another's delayed entrée. A table divided, one diner finished while the other waits. Explanations that do not align with reality. Items placed without acknowledgment or intention. These are not minor stumbles; they are fractures in the very architecture of hospitality. The Verdict Lion & Owl is a restaurant caught between what it is capable of and what it consistently delivers. There is real talent in this kitchen--evident in the pancakes, in the conceptual ambition of the menu, in flashes of thoughtful composition. But talent without rigor is unreliable. And hospitality without coordination is hollow. For every moment of genuine pleasure, there is another of carelessness--overcooked bread, stale pastry, inattentive plating, lapses in cleanliness, and disjointed service. In the end, one must judge the whole, not the highlights. Overall score: 2 out of 5. A restaurant with promise--undeniably--but one that must remember that excellence is not achieved in moments. It is achieved in consistency, in care, and in respect for the guest at every stage of the meal. Until then, Lion & Owl remains... a place that almost is.

Really great fresh food with some interesting combinations. We came here on a whim (no…read morereservations) while visiting my wife's niece at UofO at around noon on a Saturday. Busy but they had a table for us. Very nice decor, rotating menu. We had the buckwheat pancakes with caramelized bananas, dates, and pineapple syrup which was sweet but not overly so since the pancakes underneath were not touched by the syrup ended up being a really nice balance. Bacon was like a cross between pork belly and bacon (very thick) but really tasty. Breakfast Sando was good with in-house ground pork and a nice aioli. We also tried the savory macarons (Brie and truffle) which are delicious. Creamy and a tad sweet. Not too much truffle. Coffee was a bright tangy pour over-not my favorite type but some people really like that style. Oh, and we had a blood orange mimosa which was really good Overall an excellent experience! Definitely going to again when we are in town!

We have gone a couple times to listen to music. The service is amazing!!! I love the Pinot Gris!…read moreThey are very small inside but totally worth checking out. There is a taco truck just outside that looked great. 100% old Eugene vibe!

One of my favorite spots in Eugene! The bartender, Lisa, is incredibly friendly and welcoming. I…read morelove the regular live music events, and the wine is of course top notch. From my first visit, I was made to feel at home!

They have a great selection of wine and good selection of snacks with great service and atmosphereread more

It was a beautiful day to do some wine tasting. We enjoyed the variety at J Scott Cellars. Pinot…read moreNoir is my choice because I like the light to medium body and the red fruit flavors. I decided to try some wines I use to drink too. I tasted the Petite Syrah, two kinds of Pinot Noir, Tempranillo, and the Cabernet. I enjoyed tasting the wines to find the right ones for my pallet. I thank the gentleman for bringing me and my husband a variety as well as the information he provided us about each one. We purchased the Tempranillo, Bradshaw Pinot Noir (my favorite), and the Albariño.