I just had the most wonderful dinner and overnight stay at the newly renovated Valley River Inn in Eugene. The property has such an incredible history — it’s been a local landmark since 1973 and even hosted Elvis, which I had no idea about! (Read the 1976 Register-Guard article about Elvis’s visit and concert.) While they’ve kept the impressive original footprint of the rooms, the 2024 renovation has beautifully transformed everything.
Any Eugenean will remember with dismay the February 2023 arson fire that caused Valley River Inn and Sweet Waters to close. When that happened, the city lost one of just a small handful of riverview destinations. But that crisis also provided an opportunity for the hotel and dining room to refresh itself, which it has achieved. The hotel enjoyed the first phase partial reopening in August, and now is open for dining. Sweet Waters on the River is also now offering breakfast and brunch as well as dinner.
Our dinner was exceptional. The dining room spans multiple levels with floor-to-ceiling windows offering stunning views of the Willamette River. Our server, Izzy, was attentive, prompt, and friendly. I wanted to try as much of the menu as possible so I ordered the Dungenness crab dip which came with plenty of bread (it’s always disappointing when you have a great dip or charcuterie and there’s not enough bread or crackers for it). I ordered carrot ginger soup, followed by a Caesar salad with feta and lemon-scented breadcrumbs that I upgraded with a flat iron steak cooked perfectly to medium, as I asked. The star of the show was my husband’s cider-brined double-cut pork chop served with charred brussels sprouts and bacon-sherry vinaigrette, and winter squash and apple hash.
It was absolutely divine, especially with the cocktails we had. Izzy said their most popular cocktail is the Cascadia, a wine cocktail made with Timberline Vodka, Sokol Blosser rose, and aperol. I enjoyed the Sitka, made with Islay scotch, bourbon, Douglas fir, pineapple, lemon, and pandal leaf. I like tropical flavors and also enjoyed the Bald Peak, with rye, blackstrap rum, amaro, passfruit and a light smoke. Izzy even gave us a tour of their glass-enclosed private event area. I love the brick archways, which give the dining room an old world feel.
Breakfast is ala carte. We ordered avocado toast (something I get pretty much every time I see it on a menu) which was delicious with a sweet red pepper relish. My husband got the wild mushroom and Boursin omelet. Both came with a fresh green salad, which is not necessarily what I long for at breakfast, but we did add a side of crispy bacon and potatoes to our order. The potatoes were delicious. I appreciated that they were smashed baby potatoes — tender little whole potatoes that were gently crushed and roasted until crispy on the outside while staying creamy inside, with a perfect sprinkling of coarse salt — unlike standard cubed breakfast potatoes.
The room itself exceeded my expectations. One detail that really stood out was the thoughtful lighting design. There were dedicated reading lights on either side of the bed, which I haven’t seen even in more expensive hotels. The décor strikes this perfect balance between modern lodge style and mid-century modern furnishings, with these beautiful bold patterns throughout. Our Executive Suite room had amazing views, and I spent quite a bit of time just taking in the peaceful river scene. Other rooms have a pool view. It is the only riverfront hotel in the area. The property sits on the Ruth Bascom Riverbank Path System, a scenic river trail that sees many bird watchers, kayakers, runners, and cyclists. Even if you don’t have the river view, the bike path is super easy to get to and the property offers bikes for guests to borrow during their stay.
The designers (a team from New York City and Santiago, Chile) did an incredible job blending contemporary elements with nods to the local logging industry heritage. You can see it in details like the timber accents and the carpet pattern, which I learned was inspired by the ripples of the Willamette River. I even noticed that the wooden tables in the lounge area by the fireplace echoed the wooden serving platter that our appetizer was served on — which was a nice touch that provided a sense of continuity and place. The whole property feels fresh and timeless.
It’s easy to see why this has been such an important part of Eugene’s hospitality scene for over 50 years. With its riverfront location and the Ruth Bascom Riverbank Path System right outside, it really does feel like a peaceful retreat, despite being so close to downtown. After experiencing it myself, I can definitely say the renovation has only enhanced what was already a special property. Since I live here in Eugene, unfortunately I probably won’t have too many opportunities to stay here! But I definitely will suggest this place for any out of town guests and I’m sure they would love it.
More about the hotel and dining room
Beyond the hotel’s grand lobby and its welcoming fireplace, the larger property has conference and event spaces, a fitness center, and a seasonal outdoor swimming pool. The grand opening of the reimagined Valley River Inn takes place in March 2025. Originally opened in 1973, Valley River Inn is located just across the river from downtown Eugene.
Sweet Waters on the River seats more than 200 guests for brunch and dinner. The menu is contemporary Pacific Northwest, sourcing from Willamette Valley farms, wineries, and breweries. Signature dishes on the Sweet Waters menu include salmon corn dogs made with wild king salmon and served with a marionberry honey and dill crème fraîche, and French onion and wild mushroom campanelli, with locally foraged mushrooms. Now that Sweet waters is offering brunch service on weekends and breakfast on weekdays, it’s the place to go for Dungeness eggs benedict, salmon toast (smoked salmon on rye bread with pickled red onion, fried capers, dill crème fraîche, and a mixed green salad) or buttermilk-fried chicken thigh sandwich with hot honey, fennel slaw, harissa aïoli, pickle, and fries.
The guest rooms have a timeless color palette that is serene and earthy, a blend of warm and cool neutrals accented with touches of rust and green. The rooms feature sleek wood casegoods, including asymmetrical, rounded coffee tables and long desks equipped with USB plugs and modern desk lamps.
Every guest room includes luxury bedding and mattress, large flat screen TVs on felt panel for soundproofing, a mini-refrigerator, microwave, pour-over coffee, and a safe. Every room features a large, tiled bathroom with a separate room for the shower/tub and vanity/sink. Many rooms feature a private balcony or patio, offering views of the Willamette River, the seasonal pool, and the courtyard. Room rates start at $189, fluctuating seasonally, and during special events.
Address: 1000 Valley River Way, Eugene, OR 97401
Instagram: @sweetwatersontheriver, @valleyriverinn
Website: sweetwatersontheriver.com
Sweet Waters on the River
Hours of Operation:
Breakfast:
Monday through Friday: 7 – 10 am
Brunch:
Saturday & Sunday: 8 am – 2 pm
Dinner:
Monday through Friday: 2 – 5 pm
Sunday through Thursday: 5 – 9 pm
Friday & Saturday: 5 – 10 pm
