Bar Purlieu

Stopped here on a drive back from California and boy was this such a welcome break. The food was absolutely incredible. We tried the oysters, scallops, mushroom tart, halibut, and bread and butter. Honestly I’m not sure which one was my favorite because it was all so good BUT if I had to choose it would be the scallops. We also tried their “milk” (creme anglaise) and cookies as well as the chocolate tarte - they were both fine. However I think I would’ve chosen another option off their menu and skipped desserts. The service was top notch. Very attentive despite having a pretty full restaurant. I think this will be a new go to on our trips through Eugene.

Stopped here on a drive back from California and boy was this such a welcome break. The food was absolutely incredible. We tried the oysters, scallops, mushroom tart, halibut, and bread and butter. Honestly I’m not sure which one was my favorite because it was all so good BUT if I had to choose it would be the scallops. We also tried their “milk” (creme anglaise) and cookies as well as the chocolate tarte - they were both fine. However I think I would’ve chosen another option off their menu and skipped desserts. The service was top notch. Very attentive despite having a pretty full restaurant. I think this will be a new go to on our trips through Eugene.

Tldr: Bar Purlieu did the difficult things amazingly well, but the easier essential things slipped. Marche restaurant still wins crown for best local French haute cuisine in our experience. Eugene Weekly had an announcement Feb '25 that Trevor Rivera recently took over as head chef at longstanding Purlieu. There appeared to be a turn around in recent reviews lauding the change from a slow decline over last few years. Saturday evening reservation on advance for two landed us a quick seating by hostess upon arrival, but then a wait before waiting staff helped with drinks or food order. The lighting level throughout was dimmer than appropriate, and we saw diners in the booths repeatedly use phone flashlights to read menus. Charcuterie Board was excellent with wonderful selection of liver pate and other "better than just salami and brie" fare. No notes, recommended. Potted Foie gras was diluted severely with sauce where end dish was little different from a always delicious garlic butter toast. Similarly, the Escargot, though tender, had none of the subtle snail flavor that aficionados seek. They were served WITHOUT shells, rising questions about freshness. The seared scallops were cooked so perfectly with a caramelized crust like a campfire smore marshmallow, while still being tender medium rare in the center. Impressive. The sauce though was overly salty and took away from seared masterpiece. The mushroom tart, lauded in reviews as Bar Purlieu's unique specialty, is better described as a "Biscuit and Gravy". Only the top layers of the puff pastry was correctly risen, leaving a dense core that could not even absorb the overly heavy sauce. The mushroom sauce would be wonderful on a steak or pasta, but didn't fit with the deflated pastry. The Octopus, like the scallops, was impeccably cooked, tender like al dente pasta. Again, impressive. But the sauce was too salty, and the potato slices added very little except confusion in flavor and texture since they were cut to same size and shape as the octopus. We had been looking forward to the Venison Tartare listed on their website, but new menu replaced with just Tuna. So for our desires for beef tartare and Foie gras, we've had much better results at Marche restaurant in 5th street market. We enjoyed the dinner, and nothing but compliments to the fish and meat chef delivering the right texture. They still have work to do in saucier and accoutrement balance and service.

Tldr: Bar Purlieu did the difficult things amazingly well, but the easier essential things slipped. Marche restaurant still wins crown for best local French haute cuisine in our experience. Eugene Weekly had an announcement Feb '25 that Trevor Rivera recently took over as head chef at longstanding Purlieu. There appeared to be a turn around in recent reviews lauding the change from a slow decline over last few years. Saturday evening reservation on advance for two landed us a quick seating by hostess upon arrival, but then a wait before waiting staff helped with drinks or food order. The lighting level throughout was dimmer than appropriate, and we saw diners in the booths repeatedly use phone flashlights to read menus. Charcuterie Board was excellent with wonderful selection of liver pate and other "better than just salami and brie" fare. No notes, recommended. Potted Foie gras was diluted severely with sauce where end dish was little different from a always delicious garlic butter toast. Similarly, the Escargot, though tender, had none of the subtle snail flavor that aficionados seek. They were served WITHOUT shells, rising questions about freshness. The seared scallops were cooked so perfectly with a caramelized crust like a campfire smore marshmallow, while still being tender medium rare in the center. Impressive. The sauce though was overly salty and took away from seared masterpiece. The mushroom tart, lauded in reviews as Bar Purlieu's unique specialty, is better described as a "Biscuit and Gravy". Only the top layers of the puff pastry was correctly risen, leaving a dense core that could not even absorb the overly heavy sauce. The mushroom sauce would be wonderful on a steak or pasta, but didn't fit with the deflated pastry. The Octopus, like the scallops, was impeccably cooked, tender like al dente pasta. Again, impressive. But the sauce was too salty, and the potato slices added very little except confusion in flavor and texture since they were cut to same size and shape as the octopus. We had been looking forward to the Venison Tartare listed on their website, but new menu replaced with just Tuna. So for our desires for beef tartare and Foie gras, we've had much better results at Marche restaurant in 5th street market. We enjoyed the dinner, and nothing but compliments to the fish and meat chef delivering the right texture. They still have work to do in saucier and accoutrement balance and service.

Such a great place! My partner and I came here to celebrate our anniversary and we had an amazing time! Their cocktail list is inventive, I especially loved the cocktail with lovage! We did a tasting menu with wine pairing. Each dish was unique, interesting and paired incredibly well with the wine served! Highly recommend this place!

Such a great place! My partner and I came here to celebrate our anniversary and we had an amazing time! Their cocktail list is inventive, I especially loved the cocktail with lovage! We did a tasting menu with wine pairing. Each dish was unique, interesting and paired incredibly well with the wine served! Highly recommend this place!

The food is wonderfully prepared, presentation was perfect and the flavor of each dish was outstanding! Their cocktails are unique and well crafted. The ambiance is intimate, you can actually hear your conversations over dinner. The staff members were also incredibly friendly and attentive. This place is definitely a well rounded 5 stars!

The food is wonderfully prepared, presentation was perfect and the flavor of each dish was outstanding! Their cocktails are unique and well crafted. The ambiance is intimate, you can actually hear your conversations over dinner. The staff members were also incredibly friendly and attentive. This place is definitely a well rounded 5 stars!

Had the chefs tasting menu and was not impressed. May consider returning to try another menu option but not likely. Scallops looked a mess, and please keep in mind the pictures are of two portions on each plate.

Had the chefs tasting menu and was not impressed. May consider returning to try another menu option but not likely. Scallops looked a mess, and please keep in mind the pictures are of two portions on each plate.

Everything was delicious however, I felt like I spent more than I got. I ordered the chefs tasting menu. I would have loved to have more than 1.5-2oz worth of meat, I was left a little disappointed. I was craving more meaty entree. If you are not a big meat eater this is a great choice. The staff are friendly and attentive, the atmosphere gives me a turtles vibe. I will be back I'll just order differently.

Everything was delicious however, I felt like I spent more than I got. I ordered the chefs tasting menu. I would have loved to have more than 1.5-2oz worth of meat, I was left a little disappointed. I was craving more meaty entree. If you are not a big meat eater this is a great choice. The staff are friendly and attentive, the atmosphere gives me a turtles vibe. I will be back I'll just order differently.

Definitely recommending this place to friends and family. Impressed by the sea bass, tomato salad and the lovage gin cocktail. Overall a wonderful experience. The outdoor space could've been tended more.

Definitely recommending this place to friends and family. Impressed by the sea bass, tomato salad and the lovage gin cocktail. Overall a wonderful experience. The outdoor space could've been tended more.

This review is from a reservation on a Tuesday @ 7:00pm. The atmosphere was casual, and the Art Nouveau style established the French Bistro feel. The dress attire varied from blazers and slacks to jeans and a t-shirt. Everything was very clean and neat. The restaurant was full and it was pretty loud inside when we arrived, but the volume decreased as people left. The host seated us right away and offered us outside seating (via a parklet) if we preferred a quieter dining experience. The staff was knowledgeable, kind, and accommodating. We inquired about the various ingredients in our dishes, and it was evident that our server possessed extensive knowledge. Despite a booth not being available upon arrival, the staff moved us to one when it became free. We ordered a pomegranate lemonade and two cocktails; the "Repossession" and the "Bird of Prey". All of our drinks tasted deliberate; each one had a careful profile that was not excessively sweet or strong. For our meal we ordered the chef's tasting menu ($75/person) with the optional wine pairing ($32/person). This was a 5 course meal that consisted of an appetizer, a soup, a salad, an entrée, and a dessert. All of our courses were beautifully plated and served family style. Every course tasted delicious and the portions were satisfying. The trifle was soaked in a bit too much sherry for our liking which left it with a bitter taste. This was slightly mended by the overt sweetness from the paired digestif. Overall this was a memorable experience and one that I would highly recommend to my friends and family. Bravo Bar Purlieu, we'll definitely be back!

This review is from a reservation on a Tuesday @ 7:00pm. The atmosphere was casual, and the Art Nouveau style established the French Bistro feel. The dress attire varied from blazers and slacks to jeans and a t-shirt. Everything was very clean and neat. The restaurant was full and it was pretty loud inside when we arrived, but the volume decreased as people left. The host seated us right away and offered us outside seating (via a parklet) if we preferred a quieter dining experience. The staff was knowledgeable, kind, and accommodating. We inquired about the various ingredients in our dishes, and it was evident that our server possessed extensive knowledge. Despite a booth not being available upon arrival, the staff moved us to one when it became free. We ordered a pomegranate lemonade and two cocktails; the "Repossession" and the "Bird of Prey". All of our drinks tasted deliberate; each one had a careful profile that was not excessively sweet or strong. For our meal we ordered the chef's tasting menu ($75/person) with the optional wine pairing ($32/person). This was a 5 course meal that consisted of an appetizer, a soup, a salad, an entrée, and a dessert. All of our courses were beautifully plated and served family style. Every course tasted delicious and the portions were satisfying. The trifle was soaked in a bit too much sherry for our liking which left it with a bitter taste. This was slightly mended by the overt sweetness from the paired digestif. Overall this was a memorable experience and one that I would highly recommend to my friends and family. Bravo Bar Purlieu, we'll definitely be back!