The experience served at Lemon & Olive is plateaus above what college students have in mind when going out for drinks. Stepping into the newly renovated space near Oak and 11th Ave. you’ll be served a classy ambiance with a Eugene twist.
Lemon & Olive is the latest venture by Eugene restauranter couple Kirsten Hansen and Crystal Platt. Fans of their James Beard award nominated Lion & Owl will only have to go one door down to find their new favorite spot to unwind.
The design of the Lemon & Olive is inspired by some of the owners’ favorite historic steakhouses in New York and San Francisco. “There isn’t really a cocktail bar for grown-ups,” owner Kirsten Hansen said of Eugene’s mixology scene.
While the bar’s sophisticated atmosphere cannot be overlooked by patrons, it is literally overlooked by a life-sized sculpted giraffe gifted to them by regulars, whose watchful gaze ensures you’ll enjoy your soiree. The walls are covered in paintings that toe the line between Renaissance masterpieces and pop-art. The decor blends well to keep the mood light while offering a thoughtfully curated space.
The couples’ initial foray into fine dining began out of a retro airstream trailer, which grew into a full-sized restaurant after a couple of years. The airstream was installed as a mini bar in Lion & Owl, but they were left wanting to deliver a full cocktail bar experience.
When the space next door vacated, they decided it was time to try something new. “We just wanted to have that extra ambient space for people that want to belly up to the bar and just have a cocktail” said Hansen, “I think it’s been a very organic growth.”
Hansen moved to Eugene from San Francisco where she worked at a vegetarian restaurant. She said she was consistently blown away by the quality of produce they were able to source in Eugene.
Lemon & Olive works with local farms and takes no shortcuts in serving the freshest seasonal dishes. “We want to showcase what the valley does,” Hansen said. “you’re not gonna get that quality when you’re dealing with something that’s not close to home.”
The wickedly creative cocktail menu is separated into four sections, Strong, Sour, Bitter, and Fruity, with separate sections that should not be overlooked for Low ABV and Mocktails. There is rotation in the cocktail selection each season, but for the most part these drinks will stay the same month over month.
The cordyceps cocktail immediately caught my eye thanks to its freaky name and peculiar ingredients. Made with mushroom-infused dark rum, this strong cocktail dug its hooks in and didn’t let go.
If you’re wanting something light and refreshing, look no further than Ume mocktail. The fruity plum base pairs nicely with the rosemary shrub to keep you sipping to the very last drop.
As winter rolls around, it’s important to hold on to the fleeting flavors of fall. The Cozy Blanket mocktail wrapped me up in a deep and flavorful slumber that made me forget that winter is coming, if but for a moment. The cherry on top was the… apple on top in this case, a garnish which soaked up the flavor to deliver the perfect last bite.
The culinary offerings weave in flavors from classic steakhouse staples. The menu features a bite-sized brisket, crab cakes, and onion dip in the “evening bites” section.
A popular item on the snack menu is the Savory Popcorn. This is not your typical bar popcorn, but an upscale nod to a less-than-luxurious classic, Chex Mix, owner Kirsten Hansen revealed. Using local popcorn and a light seasoning blend, they were able to get one of their favorite snacks to hold its own on among gourmet selections.
The Crispy Heirloom Tomato is a play on the steakhouse tomato salad with none of the excess. A few dollops of aioli offset the delightfully acidic diced red onions atop the rare delicacy of an in season fried and breaded tomato. Naturally, it is only served when tomatoes are in season.
The Shrimp Cocktail was executed perfectly, which is to say simply. Its presence on the menu offers some familiarity to the at times experimental offerings of Lemon & Olive. The classic cocktail sauce offers acidity and spice without overpowering the delicate fresh shrimp. The shrimp are served over ice, but don’t worry, they’ll be all gone by the time anything starts to melt.
Two unconventional sweet treats are found on the menu, grasshopper pie and butterscotch pudding. “They are two things that are not trendy and now in any way, shape or form,” said Hansen of the fall dessert selection, “they’re things that were favorites of ours and our kids.. I think it’s like, if you’re going to do it, do it because you love it and you want to show what you can do to the world.”
If you’re looking to enjoy an extra special evening, Lemon & Olive will not disappoint. An ever-changing menu of cocktails and seasonal delicacies will keep you coming back to new spins on old favorites.
