Best Burgers in Eugene Oregon 2009 & 2010

Serving Free Range, Grass Fed Beef from the Knee Deep Cattle Co.

Eugene Weekly:

A newbie to town recently asked me where she could get a good salad. I recommended Cornucopia, to which this resident of only three months answered, “Oh, I can’t order salad there. I’ll just end up getting a burger.” Such is the draw surrounding the luscious, drippy but somehow not-too-bad-for-you-seeming half-pound towers of meat served at the Corn. Even the non-initiated can’t resist. Throw in the fact that the burgers are made from antibiotic- and hormone-free beef raised in Oregon, and you might have to put down this paper and go get one right now. [full story]

Best Burgers in Eugene Oregon @ Cornucopia Restaurant

More awards and articles about our award winning burgers!

Cornucopia overflows with American favorites - by Cara Roberts Murez, for The Register-Guard, Wednesday, March 17,2010

Registered Guard: 2010 Readers' Choice Awards Top 3 Winners: Burger Place - 1st place http://forums.registerguard.com/advertising/rc_results_food.htm

Registered Guard: 2009 Readers' Choice Awards Top 3 Winners.

Downtown Eugene OR, KAVL News Restaurant Deals: http://downtowneugene.kval.com/content/restaurant-deals

Owners of the popular Eugene restaurant adding a second location
By Tim Christie
The Register-Guard
Appeared in print: Saturday, Feb. 28, 2009, page D1

Goodbye, escargots bourguigonne, steak Diane and oysters Rockefeller. Hello, Cheezy American Burger, Olivia’s Onion Rings and Father Phil’s Phat Fish & Chips.

In a sign of the times, the owners of Cornucopia restaurant at 17th and Lincoln are opening a second location in the Fifth Street Market district in the space once occupied by Chanterelle, a fine-dining establishment that closed last August.

“We are in the hamburger movement of the Recession of 2009,” Cornucopia co-owner Alison Albrecht said Friday.
[full story]

Eugene Weekly CHOW
Froggy Folks Find New Home on Fifth and Pearl: Same food, new digs and a ‘church of booze’ 

Nils Stark, Phil Calandra and Alison Albrecht

It didn’t take long for buzz about Cornucopia’s new downtown restaurant to evolve into full-blown rumors. In the space of a few days I heard a) that the new spot would feature a fancy-pants menu that departed from the burger and brew fare at 17th and Lincoln; b) that the restaurant would sport a trendy new name, although it would be a derivative of the original (“The Corn” was thrown about quite a bit); and c) that the formerly beer-and-wine-focused watering hole was adding a full bar. Being the disciplined journalist that I am, I decided to go into immersion mode and spend every moment I possibly could at the new location during the week leading up to its April 11 grand opening. As it turned out, rumors “a” and “b” were a load of frog honky, but “c”… I’m happy to report that rumor “c” is absolutely true.

Alison Albrecht and Nils Stark opened the first Cornucopia bottle market on Monroe Street 16 years to the day before launching their new downtown project, now housed in the space formerly occupied by Chanterelle. It’s been 10 years since the addition of the 17th and Lincoln location, a step that saw the evolution of the business from corner store to comfort food haven, and the new Cornucopia features much of what made that menu popular: gooey burgers, batter-dipped fries, rich soups, hearty sandwiches and a few specialty items. Sure, good food at a fair price is its own draw (especially during trying economic times), but there’s always been something about Cornucopia that makes its patrons feel like they’re part of something special. Maybe it’s the way the staff sticks around, or maybe it’s the photos of employees, family and friends tacked to the walls. Maybe it’s the visibility of the owners, joined now by Albrecht’s father, Phil Calandra, who lends a twinkling eye and plenty of wisecracks to the new restaurant’s atmosphere. Whatever it is, Cornucopia’s particular recipe meant that the “soft opening” of their new location had diners lined up at the bar (or the “church of booze,” as Albrecht calls it), taking in the cheerily chaotic scene while waiting for what felt like the hottest table in town that night. 

[full story]

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