Holeman & Finch Public House

Holeman & Finch Public House Restaurant Review:

Restaurant Eugene's Linton Hopkins and his wife, Gina, founded Holeman & Finch and remain its proprietors, although now they oversee a raft of ventures. 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 deviled eggs. In a menu section called simply “Parts,” dishes explore the less-popular elements of animals, from creamy, delectable veal brains to marrow. We liked the Johnny cakes topped with a fried egg and a bacon/onion marmalade, and highly endorse splurging to get the seared slice of foie gras. The popular double-patty burger often runs out early, so if it’s on your radar, go early. All of its accompaniments are house-made, from the pickles to the mustard, ketchup and mayo. Soft-shell crabs are only served in season. But this place is all about charcuterie and salumi, again made in-house, as are 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, or the sticky toffee pudding. The cheese plate gathers artisanal selections and the wine list runs from first-rate Champagnes and sparkling options to serious reds and rosés. Don’t overlook the beers either.