Here’s a perfectly lovely restaurant in an area of Eugene with very, very few innovative places to eat (near a large mall). It calls itself Thai fusion, but that’s only if fusion means a blending of Thai and Norwegian taste buds.
The seasoning... even in a safe old standard like chicken Pad Thai is limited to the only “spice” my beloved Upper Midwesterners can handle and that’s... wait for it... sugar! It’s a huge portion of dessert-like noodles with a few stray wisps of basil and bean sprouts, along with chunks of taste-deprived chicken.
There was a ton of it, though, enough to take home and turn into a delicious stir fry of bravely spiced and sauced meat and vegetables that I added to the dish.
The starter/small plate of drunken tofu over rice was so spot on that I know the kitchen has talent. It just needs to extend that talent throughout the menu!
The service, by the way, was flawless, and the atmosphere/decor is clean, crisp and utterly charming. Next time, I’ll skip the Pad Thai (my go-to measurement of a new Thai restaurant’s quality) and try more of the creative small plates.