Eugene Weekly - November 11, 2010
Voted BEST RESTAURANT / BEST SERVICE / BEST PLACE TO TAKE CARNIVORES / BEST PLACE TO EAT WHEN YOU’RE NOT PAYING!
We unabashedly, deeply love Belly. Best restaurant for the second year in a row and only two years old, it just keeps getting better. Why can’t we find other loves like you in this town? The food is heavily influenced by French country cooking, but it manages to stay fresh and new with a range of small and large plates … and, best of all, relatively cheap at under $20 an entrée.
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Register Guard - October 13, 2010
When Brendan Mahaney came to Eugene in the 1990s, he had restaurant cooking experience and plans to get his doctorate in English literature from the University of Oregon. In the years that followed, he decided to stop his studies after getting his master’s degree, and also furthered his cooking skills while working as the chef at Red Agave, Marché Cafe, Chanterelle and briefly for a family in Mexico. read more
Eugene Weekly - October 29, 2009
Voted BEST RESTAURANT and BEST SPECIAL OCCASION DINING! read more
Register Guard - November 11, 2009
Owned and operated by chef Brendan Mahaney and managed by his fiancée, Ann Marie Bragger, Belly has a casual vibe that belies the richness of its offerings read more
Eugene Magazine - Summer 2009
Oh, a vegetarian could find his way around the menu, to be sure, and could even leave the joint well-fed. But make no mistake: Belly is one of those restaurants that makes vegetarians wistful for their omnivore days. read more
New York Times - January 22, 2009
Belly, a popular new Eugene restaurant run by a lovely young couple doing honest, straightforward food and doing it well. (Among other things, I ate tripe and pig’s foot stew, and a braised lamb shank.) read more
Register Guard - September 4, 2008
This new restaurant on Fifth Avenue is just what I’ve been waiting for in this humblest of burgs - a seasonal menu with fresh, unusual ingredients, but low on the pretension and prices. read more
Eugene Weekly - July 10, 2008
Mahaney, an advocate of a "snout to tail eating" philosophy that uses as much of the animal as possible, constantly experiments with new ways to prepare those bits of the beast usually deemed unpalatable by Americans. read more
