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Sizzler

2.8 (93 reviews)
Closed 11:00 am - 9:30 pm

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SIZZLER ATMOSPHERE

What's the vibe?
Moderate noise
Casual
Good for groups
Good for kids

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Recommended Reviews - Sizzler

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Sizzler
Tina Q.

I didn't take photos of salad bar didn't want to make people feel uncomfortable . I had not been for a while so my daughter and I decided to go have lunch. Hyped it up for my daughter told her how everything is fresh hot and about the big salad bar. Well wings were dry and not hot , the salad bar was so bare the fruit bowls about empty and the specialty salads were also empty. The nacho cheese had a film over it crumbs left in chip tray . Tomato soup was down to its last few scoops and this was at 1230 so lunch time it was not packed in there and it's a Wednesday. I feel like that should be full and restocked during lunch time . Bums me out because it's spring break and was looking forward to a big fat sizzler salad bar experience. Not many buffets anymore and was counting on it being good . Also the guy who took our order was good about asking what drink you like making us think it was part of the salad bar . After he had poured drink I sat down and saw the $3 plus charge for a drink, I would have got water but was to late already sat down . Be better if they ask if you want a drink with that . Anyways we won't be back unfortunately because I used to love sizzlers .the only good thing about dining here today was our waitress she was real Nice and my Dr.Pepper. The health inspector was there to curious to see there score . The ambiance was classic sizzler the photos everything looks nice and fresh.

Salad bar

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1 month ago

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2 months ago

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5 months ago

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10 months ago

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2 months ago

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11 months ago

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1 year ago

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1 year ago

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2 years ago

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1 year ago

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7 months ago

We were looking for a all you can eat buffet and they are hard to find if you don't want Chinese food. Great salad bar. I was so full!

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1 year ago

Good food. Great variety and great service. And the senior discount is great to get. So over all the price is right.

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2 years ago

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1 year ago

Great food,but there was a low life guy btw cross eyed he said "what you staring at bud!!" Also fix the ice cream pls

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2 years ago

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1 year ago

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2 years ago

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Photo of Greg C.
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3 years ago

Business owner information

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Sizzler

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2 years ago

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5 years ago

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3 years ago

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3 years ago

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2 years ago

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3 years ago

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2 years ago

May have been the toughest cold steak I've ever eaten (a door dash delivery) at least the potato tasted like a potato.

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2 years ago

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2 years ago

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3 years ago

Met a friend for lunch. I love the salad bar. It was well maintained. Good food.Good service. Who could ask for more?

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4 years ago

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5 years ago

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3 years ago

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5 years ago

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5 years ago

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10 years ago

Helpful 27
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14 years ago

Helpful 4
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11 years ago

Helpful 2
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7 years ago

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3 years ago

LJ was an amazing waiter, great customer service and a great help and wonderful sense of humor.

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8 years ago

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Sizzler

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4 years ago

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Review Highlights - Sizzler

The service was great, the salad bar was well stocked and clean and my Malibu Chicken was yummy.

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North Fork Tavern

North Fork Tavern

3.9
(410 reviews)
1.3 mi
$$

Was driving through Eugene and my hotel receptionist recommended North Fork Tavern for a great…read moreburger and she nailed it. Sat at the bar and the service was fast and attentive. Not too noisy for a tavern, full selection of beer and wine. Burger came out just the way I like it, medium rare and the fries were nice and crisp. I will be stopping back here on my way back to CA.

We've been coming here for years, but our recent visits have been really disappointing due to major…read moremenu and quality changes. Last time we came for brunch, we noticed the eggs Benedict no longer has the amazing Parmesan-crusted potatoes. The hollandaise is still decent and the focaccia bread is great, but losing that crispy crust was a big bummer. Today's visit for our usual wings and nachos was even more frustrating. First, they no longer offer ground beef for the nachos. We were told we could substitute steak, but that literally doubles the price of the dish. We opted for chicken instead, which was a steep $7 extra for maybe two ounces of meat. When the nachos arrived, they looked like low-effort, homemade oven nachos with just melted cheddar on top. The whole thing was fused together into one giant sheet of chips; we had to break it apart and manually pile the toppings back onto the chips ourselves. It was really weird. The biggest letdown, though, was the wings. It used to be a solid order of six traditional flats and drums. Today, we paid $14 for just four pieces, and they weren't even wings--they were frenched chicken thighs. Subbing a completely different, lower-quality cut of meat without telling the customer is false advertising, and they turned out dry. Plus, the sauce has changed from a traditional Frank's-style buffalo to a harsh cayenne sauce. Between the wings and the nachos, today's total came out to $34--and $40 with a tip. Paying premium prices for dry thigh meat, overpriced add-ons, and a block of fused-together nachos makes it really hard to justify coming back. I'm not sure if North Fork got bought out or what, but I really don't see a point in returning.

Photos
Inside
Inside
Buffalo Cauliflower
Buffalo Cauliflower
Purple Pilot martini I believe. Delish!

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Purple Pilot martini I believe. Delish!
Lion and Owl

Lion and Owl

4.4
(420 reviews)
3.3 mi
$$

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!

Photos
Sausage stuffed morels with green garlic sabayon - as good as they look!
Sausage stuffed morels with green garlic sabayon - as good as they look!
Rabbit terrine with a little treat of the rabbit tenderloin hidden in the center
Rabbit terrine with a little treat of the rabbit tenderloin hidden in the center
Rabbit terrine plate. Simply amazing!

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Rabbit terrine plate. Simply amazing!

Sizzler - seafood - Updated June 2026

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