Sweet Waters on the River at Valley River Inn has long been one of the finest dining establishments in Eugene. Built more than five decades ago on the banks of the picturesque Willamette River, this iconic restaurant exudes intimacy and romance with its astounding views, sophisticated ambience, and classic Pacific Northwest fare. It’s a piece of local Americana at its very best.
Back in February 2023, the property sustained significant fire damage, which resulted in an 18-month closure. After a lengthy renovation that included numerous upgrades, the inn reopened with a new makeover and a new exuberance.
Ben Edel, the restaurant’s food and beverage director, says the renovated Sweet Waters has a very modern look. “At full capacity, we can seat 230 people for both indoor and outdoor dining (as well as a private dining area that seats 24) and it’s right on the river,” he says. “All seating is designed to have a clear view. There is no place in the restaurant where you cannot see the river.”
General Manager Jenni Hendricks says the restaurant now has a more open, welcoming feel with soft furnishings and lighter colors. Its interior is comfortable and stylish, re-imaged to capture the best views of the river. Furthermore, customers can enjoy the four-sided bar that features spectacular windows. And the entrance now boasts a ramp, which allows for greater accessibility.
“A lot of changes were made during the remodel, but the soul of the property is still here,” Hendricks says, noting that Sweet Waters is one of only three waterfront restaurants in the area, along with McMenamins North Bank and Roaring Rapids Pizza Company.
Edel says the Sweet Waters menu, which offers breakfast, lunch and dinner, reflects the changing seasons and features a variety of tasty contemporary Pacific Northwest dishes. Some of the more popular ones are the blueberry pancakes, served with organic maple syrup; the razor clam chowder, made with applewood smoked bacon, celery, gold potatoes, thyme, and cream; and Chinook salmon served with English pea purée, salt potato, tomato, raisin, and charred lemon. Desserts include such delicacies as strawberry butter cake, made with raw honey whip and Marcona almonds, and warm double fudge cookies served with vanilla ice cream, caramel sauce, and hazelnut brittle.
According to Marketing Manager Chris Lyman, the weekend brunch is back, available from 8am to 2pm. Furthermore, the ever-popular cobb salad has returned, and new items such as the roasted turkey BLTA and an elevated grilled chicken sandwich have been added. “We have launched our new fall/winter menu with many updated options,” she says.
“Our menu leans toward the classic farm-to-table Pacific Northwest cuisine,” Edel says, pointing out that these flavors pair well with the various wine and handcrafted drinks offered at Sweet Waters.
Regarding the wine, Edel says the restaurant has an extensive list of both local and imported choices. Oregon offerings include Chardonnay from Dundee, Pinot Gris from Newberg, and sparkling pink wine from Carlton.
As for handcrafted cocktails, there’s the Cascadia, made with vodka, rosé, Aperol, marionberry, peach, and lemon; Smoke on the Water, a mixture of Rittenhouse rye, Averna, Douglas fir brandy, Bénédictine, and alder smoke; and the Kentucky Cosmos, featuring Old Forester 100, Cointreau, pomegranate, vanilla, and lemon.
Edel says Sweet Waters takes great pride in obtaining its food and spirits from local sources. “We source local produce companies and meat purveyors, and local breweries and wineries,” he says, adding that Oregon is fortunate to be one of the best winemaking places in the world. “Working with local sources is important; we want to build those relationships.”
Hendricks says the community has reached out to request the return of some old restaurant favorites. “Many people were happy we added clam chowder back to the menu,” she says, and Sweet Waters’ famous cobb salad also made a comeback. “We are well loved in the community, and we listen to what people tell us.”
Both Hendricks and Edel emphasize that Sweet Waters’ primary goal is to provide an inviting and comfortable dining experience using fresh, local ingredients in classic dishes. “All of these things are very important to us,” Hendricks says.
Sweet Waters is open Sunday through Thursday from 8am to 9pm and Friday and Saturday from 8am-10pm.
Sweet Waters on the River, 1000 Valley River Way, Eugene, 541/341.3462, sweetwatersontheriver.com
