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If no one had previously bothered opening an Oregon-themed restaurant in the Bay Area, it might be because, well, at the end of the day the food has an awful lot in common with California cuisine — with a little bit more seafood, perhaps. Cafe Eugene shares the same rustic farm-to-table aesthetic and honor-thy-ingredients cooking philosophy as dozens of other East Bay establishments, and much of it is quite delicious. “Oregon toasts” are less some elusive regional delicacy than they are a variation on bruschetta: toasted Acme bread topped with ingredients such as tofu pâté and house-smoked salmon. “Oregon-style” dessert means that some kind of berry component is often prominently featured. And brunch, served every day, leans heavily on co-owner Ryan Murff’s memories of his childhood in Eugene, Oregon.

— Luke Tsai

Hours: Sun.–Thu. 8 a.m.–9 p.m., Fri.–Sat. 8 a.m.–10 p.m.

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