Open late Mon.-Sat.
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Holeman & Finch Public House Restaurant Review: Founded by Restaurant Eugene's Linton Hopkins, this ambitious gastropub sits just across the breezeway from the mother establishment. Hopkins and his wife Gina remain as proprietors, but are overseeing a raft of venues, so Chris Preston handles charcuterie for Holeman & Finch while Holden Ford is the sous chef. With a lively atmosphere and a warm but sophisticated décor, Holeman & Finch presents tapas-style small plates and noshes, such as a pot of chicken liver pâté or a trio of deviled eggs. Sweetbreads are as regular an item on the menu as they are at Restaurant Eugene, and many dishes explore the less-popular parts of animals, from veal brains to marrow. The double-patty burger, made with White Oak Pastures grass-fed beef, is always available, too. All of its accompaniments are house-made, from the pickles to the mustard, ketchup and the mayo. But H & F is all about charcuterie and salumi, again made in-house, along with the bitters and maraschino cherries for the cocktails and the pickled okra for the Bloody Marys. Desserts also speak Southern, as in boiled custard, when it's offered. The cheese plate gathers artisanal selections and the wine list runs from first-rate Champagnes and sparkling wines to serious reds and rosés. Here's where you may explore many unusual varieties by the glass, and don't overlook the beers either.